Should you buy a premium priced carbon steel skillet?
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- Опубліковано 18 лис 2023
- I love carbon steel cookware; even cheap pans are good enough, but what about 'expensive' handmade pans? Are they worth top dollar? In this week's video. I investigated this question and tried out a new brand.
A short list of premium makers:
Copper State: Forge: copperstateforge.com/
Blu Skillet: bluskilletironware.com/
Smithy: smithey.com/collections/carbo...
Blanc Creatives: blanccreatives.com/en-ca/coll...
Add you favourites in a comment - Навчання та стиль
I'm firmly in the De Buyer camp for carbon steel but... That is a beautiful skillet. (never thought I'd say that about cookware) I'd buy that handle with whatever it is attached to.
Now that I've got several years of carbon steel use under my belt it might be time to up my game. As you say, the mass produced De Buyers make great daily drivers. A 10" from Copper State could be a nice "this is not a weeknight dinner" addition. Heck, I already do that with knives, so this wouldn't be a stretch. The hand-made hand-forged nature of it appeals to me too, like my hand-made Japanese knives that are my special use set...
Thanks for the great review.
My pleasure! Sounds like you are about ready!!
Interesting company Jed! Very nice to reach out for help in reviewing their products which look fantastic! My cookware are de Buyer and Victoria.
Very cool! Thanks!
I have a Smithey Deep Farmhouse carbon skillet arriving tomorrow. I have several De Buyer carbon pieces and love them. I didn’t “need” a “better” carbon steel skillet, just like I didn’t “need” all of the Smithey cast iron I own.
The thing is, I just enjoy owning nice cookware. I compare it to having an economy car to drive to and from work, as opposed to having a bad ass Corvette to drive to and from work. The economy car does the job, but I would much more enjoy the user experience of driving the Vette.
Is the Vette a better car for the job? No. It’s not about just getting to work. It’s about enjoying the experience more.
I don’t look down on anyone who can’t afford, or chooses not to spend more for the experience. At the same time I don’t feel a need to justify why it’s worth it to me to have the nicer things if I can afford them. 🤷♂️
Great point. I LOVE the car analogy! I use it everyday!
Thanks, Jed! Love Blu Skillet and Blanc Creatives. This Copper State Forge pan looked amazing. I love the idea of quality handmade anything. It is not that they are better than a massed produced item but they do have that human quality of hammer marks, forging, and handwork that makes the connection more real. Knives are another area like this. It can move toward "luxury" goods a bit, but if the quality is there and the market will support these craftspeople then more power to them.
Awesome! Yes, we should all get behind the makers!!
Thanks for another great video. After seeing your video, I started to look into artisan style carbon steel skillets. After doing some research and watching UA-cam videos, I settled on the Stagecoach Foundry hammered copper carbon steel skillet. It arrived today and is truly a work of art. But I didn't buy it to hang up, but as a tool to better my cooking. My gas stove/oven will be installed in a few months and I can barely wait to begin cooking with it. I agree with many of your posters: support the craftsmen/artists.
Nice!!
Thank you for taking the extra time to explain how the value of the pan is worth it over the cost.
You are welcome!
This is just a general comment about Carbon Steel and Cast Iron pans. If you are on the fence about these pans, give them a try by respecting their properties of heat. You can and should do two things with the iron/steel material. Preheat and preheat using a lower setting than one would on an aluminum pan. Aluminum both heats more quickly and loses heat more quickly. It is an instant gratification pan.
Use the steel pans at a lower heat than aluminum and preheat. Once the heat gets in the pan, it will hold and retain evenly.
So much better for cooking.
If using induction, preheat at a lower temp so the pan heats evenly and you will avoid getting a spinner.
I am a fan of cast iron and carbon steel, it is lovely as long as you respect the material and walk away from the instant gratification of non-stick coated aluminum and clad aluminum
All great points!! Thanks for the comments
a boutique pan that you love makes you want to cook badass stuff
Awesome!
I live the hexagonal pan they have on their homepage. Would I buy it? Not sure but if it was affordable after importing it, maybe. But just because it’s very pretty and probably very functional as well. If it feels great im my hand - in a heartbeat.
Another boutique brand for handmade is 3 Nail Ironware out of Texas. They offer both shallow and deep skillets, they have beautiful handles, and the 3 nails used to secure the handle to the pan are pounded flush to the pan for a much cleaner interior.
I will check it out. Thanks!
My answer is simply yes! I just enjoy using unique handmade pieces... you might want to check out Athena skillets too! Thanks for the great video as always Jed 😊
I'll check it out! Thank you!!
Athena is no longer making skillets
You guys are so fortunate. I’m in Australia and looked at getting a Butter Pat once … but after delivery etc a simple pan would cost around $600 Australian dollars 😂
Yes, I've been told many times. Someone should sort that out!!
@@Cook-Culture Our market is way too small and most Aussies are addicted to Teflon… all the more reason to sort it out I guess 😥
@@sankh0 Have you looked at Aus-Ion? www.solidteknics.com/cookware/aus-ion
@@Cook-Culture thanks Jed yes I have a tonne of their stuff, love it! Just wanted a few beautiful American cast iron boutique pieces for the joy of it, but backed off when I realised the prices were crazy. We have Lodge here which is very reasonably priced but not what I was after 😄
Hi and thank you for all your great videos on seasoning pans! Could you maybe do a video on bluing of the pan? With my debuyer I usually cook on 5, sometimes 5,5 (out of 9) on my ceramic glass cooktop. At 6 a new pan could turn bluish, but I have no idea how that would affect the cooking or the patina. Does it harm the patina? or is it even helpful if the entire pan gets blued BEFORE actual seasoning?
(Strangely, with teflon pans I usually cooked at around 6 or 7 even, without perceiving it as too hot. on the same stove)
Thanks. I'll address this in tne new year
@@Cook-Culture would be awesome!! btw, strangely, when heating my empty pan to around 5.5 or 6 for too long (like 15mins), the patina on the inside´s center starts to disappear (turns brighter/silvery permanently). Strangely, on the UNDERSIDE the pan stays perfectly fine (in use for 2 months), almost black (naturally, not forced carbonisation) , unless I heat the pan much more).
The inside on the other hand I never got so dark, caramel color at max. both sides got identical seasoning.
I never figured out what happens there also :(
Carbon Steel De Buyer with black powdercoating handle. not Mineral B.
Great video as usually.👍 I can't help thinking your missing a point here. What is the price of the copperstate Vs De Buyer. And did the copper state actually have any advantages over the De buyer besides a bit less weight?
Thanks. Sorry, I tried to communicate that in the video. Technically, brands like Matfer and de Buyer make some of the best carbon steel made. So hoe much better can a boutique brand be? At the end of my trial, I conclude that buying a boutique brand, that can be over 2x more than a standard pan, is a personal choice of the type of pan you wish to use. The boutique pans are a work of art, and the cost reflects the time that was invested to make such a pan. I hope that helps.
@@Cook-Culture thanks for answering. And no need to apologize, it's still a great video👍 I too am willing to pay extra to support small high quality makers. Maybe I should see if we have some I'm Europe.
The answer is no, assuming that the primary goal is cooking performance. That changes if you primarily want a show, status, or more decorative piece that also cooks well. I was gifted a Blanc Creatives, it’s beautifully hand made. But it cooks no better than my pans at 1/4 or 1/3 of the price. Stick with stuff made in USA, Canada, or EU. There are plenty of quality pans at reasonable prices.
Agreed. I think that was the message of my video....?
Awesome review. Thx. I respect all the points you made, but just too expensive for what you get. That said, i feel hypercritical cuz i think the Pawson skillets are good value. Same with Duparquet silver lined copper. Please keep your content coming - some of the best!
Very interesting. I would agree that a Pawson is similar to this comparison however a Proline and Pawson are not that different in price. But I would take a Pawson over a plain-Jane Proline any day! Thanks for the support!!
I realize this is a little bit off base from what you're talking about. But have you tried the carbon steel pans made by Spring USA. The Spring USA pans are greatly favored by commercial kitchens and chefs in this country and abroad. I find that they behave pretty much exactly like cast iron. They're very heavy, very durable. They have welded on handles. Just a really quality act in my opinion. I own two sizes of them and use them very regularly. Wouldn't trade them for anything.
Yes, I have. Good hard working pans
@@Cook-Culture I also have several pins by debuyer, since I got the spring usa pens, the debuyer pans have kind of taken a back seat. If you should try them out, they're a little bit expensive. Little more pricey than debuyer. They also aren't quite as easy to come by. sorry it's real late. I misread your reply. Have a good day.
It is exciting to see carbon steel going more mainstream as well as the newer niche artisan makers. I have all Debuyer pans, 8 inch, 12 inch, crepe and have been using for many years and have not looked back. To stop the landfill and wasting resources overall from the throw away non sticks is a worthy goal. I try to talk all my nieces and nephews into carbon steel and cast iron. I love beautiful looking cookware…and if I was younger, I would invest in an artisan piece like this.
Good on you, thanks!
Time, Temperature, and Thermodynamics
@ 12 53: Yes, the pan with the smaller mass will heat up more quickly than the pan with the greater mass, but they should read equivalent equilibrium temps.
That said, congrats, you've proved that the high-priced spread performs just as well as its lower-priced competitor.
PS. I make "non-stick" omelets every other day in my banged-up retail Chinese 3-ply.
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can i seasoning my pan by beef tallow?
Sort of. It won't be strong as tallow does not harden.
Beyond the reach of 99% of viewers here. The only realistic options outside the famous names (de Buyer, Matfer, lodge) are Cast-A-Way and the Argentinian made Darto which are single pieces of Metal and similarly priced, although Cast-A-Way is pre-seasoned.
Does the handle heat up?
It will over time but not too quickly
Blanc Creatives has one with a bronze handle, it’s absolutely stunning….but it’s around $400.00 USD, that’s a lot of dough for a skillet (at least for me).
Yes, true, it is for most. It's beautiful, but not a better pan.
If you can afford it and want it, SURE! I prefer Blanc Creatives, myself.
Very nice cookware...
The simple answer is yes. They are unique pieces, not mass produced. The hand made carbon steel pan brand in my future is from Santa Barbara Forge. I have to decide if I want the 8.75" or the 11.5" skillet though.
Very nice looking cookware! I might need to try one of those!
@@Cook-Culture I like the price of their pans too. If you compare them to many other forged pans you will find they offer a good deal.
@@dbkfrogkaty1 Yes, I see that. Looks like a good one to add to the list!
I LOVE my 11.5in Santa Barbara forge pan I highly recommend! Also another one to consider that I love using is my cast-a-way carbon 10in it's the perfect cross between the carbon steel and a cast iron
@@JumpingLights91932 Great suggestions!!
Should you? No, a €20-€40 carbon steel pan will probably do the same or even better, but if you have the money and like it, why not? It's a piece you'll have forever and you'll be supporting actual craftsmen. It's like cars, you don't need a Ferrari to get around, but it's nice to have if you can afford it and really want one.
First time out and you use it on the electric and not the BlueStar!?
To shame…
Haha! You probably don't want to hear all about the astonishing performance of my induction cooktop!! I did use it on gas at home, and it responded very nicely.
Did you use this pan on induction? Any issues with warping? Switch from gas to induction and trying to find the right pans to buy. I’m thinking a mix of carbon steel and stainless. Any recommendations? Thank you!
I mean at these prices, just buy copper, it's not really anymore expensive. Also have less of the cons of cast iron/carbon steel, and a few more pros. That's what I did recently, getting a copper sauce pan from a flea market, and buying a saute pan from etsy shipped from france. Haven't used by cast iron in a while.
While I'm a huge fan of copper, using it for most of my cooking life, I wouldn't choose copper over iron. I would choose copper over stainless, but iron it a different beast all together. They are 2 different tools.
@@Cook-Culture what things are you doing with cast iron that you can’t with a tin copper pan? I’m even more curious since you’re vegan.
@@4tCa4mzUPqRZZo It's not so much what you do but how you do it. Tin-lined copper isn't actually cookware, it's serviceware. With use and heat the tin will wear off and need to be re-tinned. The purpose of tin is to stop a reaction with food when it is made and prepared to be put on the table. Copper cookware lined with stainless is the best option for longevity and best results. All that said, copper improves the performance of the stainless (or tin) cooking surface. It's non-reactive and excellent for reducing most types of food. Iron shines when it has a delicate mix of fat and food to allow for thorough medium-heat cooking and browning.
@@Cook-Culture I don't know where you got the idea that it's serviceware. If you treat it like a non-stick pan, it can easily last a decade or two. The worry of tin "melting" at 425F is also rarely an issue since the maillard reaction can be best done at 350F.
Stainless most certainly does not give you best results. Yes longevity is great, since it'll last you a life time. But, the stainless layer isn't as conductive as Tin. Also tin is somewhat non-stick, which has some of the obvious benefits that people attribute with castiron/carbon steel. If they costed the same, I would rather have my copper tin pans than the same pan but made of pure silver, even though silver is far more conductive and can last as long as stainless.
Another issue with copper of course, is the vintage ones won't work on induction, which will be a bigger issue for owners in the future. But for now, I'm having a great time cooking with my two pieces, and haven't used my cast iron since I got them.
Don't mean to be combative of course, I'm just curious.
@4tCa4mzUPqRZZo I have a load of customers with tinned copper, and we retin all the time. If it's working for you, then keep going!
The first copper cookware was tinned, and then came cladding, which made tinning obsolete in the kitchen. It's a simple and effective way to make cookware, but if you go to buy copper cookware from a copper dealer, you will find that tinned lined pieces are made for service, and stainless steel/copper is sold as cookware.
Matfer and don't look back
Very good choice!
What is Matfer?
@@MP-ke5ymno, you’re supposed to write, “What’s the Matfer with you?” J/k, it’s a brand of nice carbon steel skillets. Also one of the few good ones without rivets.
@@MP-ke5ym Many regard it to be the best bang for your buck carbon steel cookware on the market: matferbourgeatusa.com/product-category/cookware/black-steel-pan/
Solidteknics and Darto are far above the rest.
That's a hard statement for me to get behind. Each brand has its certain elements of quality, but a hand crafted pan is a special animal compared to a stamped pan.
@@Cook-Culture Single pieces are the best. If you are looking at it from a purely aesthetic point maybe, but hand forged vs stamped doesn't have a difference in performance. Besides, haven't even seen you use a solidteknics yet.
In short, no.
Oki...? This is soo American