Are Carbon Steel Pans Really The Best? | Gear Heads
Вставка
- Опубліковано 27 кві 2024
- NOTE: Like you, we are dismayed to hear that Matfer Bourgeat carbon-steel cookware has been recalled in France. We are in the process of collecting information from Matfer, the FDA and US Consumer Product Safety Commission, and heavy metals experts. Matfer Bourgeat insists that the recall was issued in error. While we agree that the explanations that they have provided so far have not been satisfactory, we would also like to see whether they do resolve the issue with the regulatory body that issued the recall. Perhaps there is a more reasonable explanation for the testing results. In the meantime, we will be conducting tests on both old and new Matfer Bourgeat cookware to assess toxicity. Although we won't be able to get answers overnight, rest assured that we are committed to getting to the bottom of this issue.
What if one pan could do everything the best traditional stainless-steel, cast-iron, and nonstick pans can do-and, in some cases, even do it a little better? Hannah and Lisa test carbon-steel skillets to find the very best.
Buy the All Clad D3 12" Fry Pan: cooks.io/2D1JWbN
Buy the Lodge 12 Inch Cast Iron Skillet: bit.ly/3xfWAPT
Buy the Breville Polyscience Control Freak Induction burner: cooks.io/34Z9uHt
Learn more about How to Season Carbon-Steel Cookware: bit.ly/42sNjlA
Follow Lisa on Instagram: / lisam_atk
Follow Hannah on Instagram: / hannah_crowley8
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
Me who already has three pieces of carbon steel cookware and is fully converted:
“Ah yes, I must learn about why carbon steel is the best again”
LOL same here!
It’s like reading the ads for the car you just bought. Very satisfying!
I've been using an 8 inch carbon steel pan for most of my solo cooking for over a year now, it's great.
I need the validation too lol. Also picked up some good tips
Why must you mock me and how did you know I have 3 carbon steel pans?
A good vet could bring that burger back to life
I thought it was Steak Tartar, a Mr. Bean fav!
I use all cookware - carbon steel, cast iron, stainless steel, and nonstick. They are different and have their uses. For cooking firm fish or steak, I use either carbon steel or cast iron. If I need to brown meat and make a sauce out of it with lemon or vinegar, I use stainless steel. For something starchy and to burn easily, I use nonstick. I need them all!
Same! I'd say my carbon steel gets the most use, but they all have their purpose in the kitchen.
We switched to induction, and I really miss stainless.
@@VoxUrania why? Any clad stainless works really well on induction. I have an entire set of Made In clad stainless that I bought specifically for use on my induction cooktop and they’re great!
@@VoxUrania Indeed what kevinmason9579 says. You may have gotten aluminum and stainless mixed up in terms of one being magnetic, the other not, stainless is magnetic, aluminum not so much. It's well known that you can use stainless on induction.
@@VoxUrania take a magnet with you when you go shopping for cookware for induction use
I would love to see a comparison of CS between different stovetop types. Gas, electric, electric "rapid boil" (where it goes super high temp by cycles on and off), and induction.
Gas is best. On "Uncle Scott's Kitchen" channel, he used a new CS skillet on an induction cooktop and it warped the pan permanently. So with induction you have to be careful
I saw the same episode. If I had the polyscience induction plate I would have know problem with the Matfer. My countertop induction plates have very small coils so I bought the de Buyer instead. I bring up the heat gradually and have had zero problems over the past two years.
@@DoubleDogDare54 it’s because it’s a cheap portable induction cooktop with a 6” heating area (don’t believe the outline) and poor programming of the chip that controls the heat output. If you use a full size induction range that has a better programmed chip and larger induction heating area or a better portable induction cooktop (like the Breville Control Freak uses in the video, Garland, or Vollrath), then you won’t have any warping with your carbon steel pans using induction. Cook Culture has a great video about this
@@DoubleDogDare54 Unless Biden has his way and bans new gas stoves
@@DoubleDogDare54 on Induction. It might warp depending on the thickness ( and weight ) of the pan. Some lighter one could warp at very high temp. but they are not as heavy as some others ( like DeBuyer ). I confirm those don't warp but it's somettimes a 2 hands job to maneuver for a women at least.
I would recommend seasoning a carbon steel pan in the oven for the first time. That way you get a nice protective layer on the entire pan, the sides and the bottom on the inside and outside. Just rub a good oil all over the pan and then use a clean paper towel to rub it clean again. It will still leave a very thin and even layer of oil. Put it in the oven and set it for about an hour at about 10 degrees above the smoke point of the oil. Let the pan both warm up and cool down with the oven, take it out when it is room temperature again. You can do this as many times as you like.
The oven builds the strongest seasoning
Should you season it every couple of months of use?
@@xntricity6446 you dont have to. Seasoning happens overtime naturally if you use the pan. And each time you clean it, burning a bit of oil on the stovetop adds to the seasoning
@@eda7875 perfect, I understand now thanks!
@@xntricity6446no if you cook onions, potatos, etc, the season becomes more and non stick. Also it helps to use a fish turner to allow for easier time getting in between food and pan.
I've had 3 Misen pans for a couple years and love them. Great point on the internal rivots and handle angle. Had I known, I would have found one without the internal rivots. Thanks for the video.
Just bought two Matfer Bourgeat and love them both. They were harder to season than I thought they would be but once seasoned they get the job done. My seasoning criteria is if I can super-easy an egg then without sticking then all is good. I was amazed and a bit surprised at how heavy they are but that's what makes them so thermally efficient. Having the slightly shorter welded handles makes for easier cleaning and oven work.
I'm getting one :)
Thanks for the vid.
I used to cook professionally many decades ago and now realize, they were not aluminum pans, but cast iron and were great on high heat grills for all sorts of things and we love our CS wok at home!
The French brand "DeBuyer" is amazing too.
Definitely, but I would prefer the smooth rivets of the Matfor.
I switched from cast iron (except for a few things like cornbread) to carbon steel about five years ago. I have Matfer Bourgeat, Mauviel 1830, Rösle forged and De Buyer. They're all similar performance-wise, but I like the De Buyer best. I originally went through some kind of elaborate ritual seasoning but found that thorough cleaning, followed by heating the pan to smoke point with a very thin coating of oil (put in some oil, then wipe it with a paper towel until there is just the thinnest possible coat) works fine for initial seasoning. Detergent never touches the pans and I never scour them. If, through inattention, I do get something stuck on the pan, I soak it until whatever is on there releases. You can heat the pan with water in it to speed the process. You an also sprinkle some salt in the pan and scour it with a paper towel, using the salt as an abrasive. Every once in a while I take a paper towel and wipe a bit of oil around the pan- not enough to really be noticeable.
grab a traditional wooden/bamboo wok cleaning brush, honestly made all other scour methods I used redundant
@@TheTKSki That's what I use to clean my DeBuyer, works great indeed.
Why did you convert from cast iron pans? Too heavy?
I've got several of them. Boy are they great for cooking a rib eye. They just get better and better the more I use them. These are heirloom cooking pans!
I have two small 8 inch carbon steel crepe pans. I love them! My hubby and I each man a pan on separate burners and make a quick batch of crepes side by side. They're a gorgeous dark smooth surface.
I bought a Matfer Bourgeat pan from your recommendation years ago and I LOVE mine!!! I love it so much I bought two more for friends and they loved them too! Price has definitely gone up in the last few years though - I think I paid about $35 for mine!
I’m a fan of the potato, oil and salt seasoning. I used it on my De Buyer Mineral B skillet and it seasoned the pan tremendously.
Could you please give detailed instructions? Also want to season my pan that way. Thanks.
@@TheSV777 They did the whole thing in this video?
@@michrisofthow much did they clean it after the potato step?
Thanks for a great video even for those of us already married to a carbon steel pan-- the clarity of instruction and honest personal experience is very supportive. I will likely revisit this video for reminders. I do not cook for a crowd so I use the 10 inch Matfer and can handle it just a little bit better than the full size. I do have to keep this in mind when using an ATK recipe, since they are always prepared in the bigger one. And I must say that my pan looks blotched and occasionally black but -- as long as it performs well -- I maintain it as shown in the video and we live happily ever after, blotches and all.
You guys are great. So much value in this from start to finish. Thank you!
Yep. loved using them as a professional, but used primarily for saute and oven finishing meats, fish and poultry. Workhorse of the kitchen. Never needed fancy expensive ones, inexpensive ones from the restaurant supply works just as good with zero pretension.
I love 10" pans the most because it's easy to have two of them on a burner, but for me, a small pan is always handy. You definitely should have a 12" in the pantry. 8" pans are nice, and it's almost a sign to me when someone owns a few small pans that they might be next-level, especially if it's an expensive pan like an All Clad.
I have cast iron pan, a Stargazer. I'm in the process of reseasoning it. I bake it in the oven with peanut oil for 1.5 hours twice. That brings it back to that brown color it came with. After that, mostly use more oil in the pan before cooking, and oil it after clean-up. It's a little hard for that pan to take seasoning, and it's easy to lose the seasoning, but that old version of the Stargazer pans is one of the smoothest cast iron pans ever made. It absolutely destroys the antique pan I bought a while ago... mostly because the antique pan has a dent. I didn't know that you had to do all sorts of checks on antique pans to make sure they are good.
I have a carbon steel double burner gridle, and it's handy. I can make a batch of pancakes really fast with it, and it stays on the stove. I eventually want the one that I can put a pan on top of the gridle, but those are expensive. After cooking, and I splash a little water on it to create steam, and that releases almost all burnt-on food. It's actually recommended by the manufacturer, so you might not be able to do this on a carbon steel skillet. Before and after cooking, I do a light layer of oil
Stainless steel is my favorite for acidic foods and when I want to deglaze. You can oil a stainless steel pan to be nonstick, but it's very easy to have oil scorch in it. The advantage I found with cast iron is that oil residue is wanted.
Love this. I have two carbon steel skillets because of your videos and I love them both
I've had a Matfer Bourgeat carbon steel crepe pan for about 20 years. I love it. It's good for a lot of things other than crepes--a simple egg for dinner, toasted sandwiches... I have a carbon steel wok that I also love. We have a large cast iron skillet so I haven't purchased a carbon steel skillet. I won't lie and say I haven't been eyeing one though!
Check out DARTO pans they are stamped out of one piece of metal so no rivets or welds to get dirty or break. Plus DARTO pans are thicker 3mm to 4mm so closer to cast iron in heat retention.
Thank you! More excellent content from ATK.
Quick question: Did the testers have a preference for the thickness of the steel?
Excellent educational video. Thank you. I particularly appreciate the tip about having a dedicated rag to do the wiping.
We're all trying to cut back on single-use products like paper towels and plastic bags. It was a great tip from Hannah!
I always appreciate a review of the technique of seasoning the correct way especially for a carbon steel pan as compared to cast iron. Thx.
Thanks to your older recommendations I bought a couple of Matfer pans and aside from a wok, which I seasoned the same way, they’re all I use any more. I used the potato skin, salt, oil technique to start the seasoning off with as well as later coating the pans with a thin coat of Buzzy Wax and put the pans in the oven for 1-2 hours. The seasoning is working great!Personally I prefer the Buzzy Wax/oven technique for re-seasoning touch up. Thanks!
Temp you heat in the oven?
I have been using a carbon steel pan for years that looks like your choice. I seasoned it and have maintained it since exactly the way you suggest here, using minimal oil to season and re-season and hot water and occasionally some mild detergent to clean. The pan works so well that it has a full time spot on the cook top.
Same. My carbon steel pan's home is also on the cooktop
it's so oily you can't store it in cupboard?
Mineral oil?
@@festerofest4374 Minimal not mineral.
@@joz534 No.
Thanks for sharing this. I purchased the Smithey Ironware carbon steel and love them. My wife cooks and I do the cleaning and seasoning.
I have the Viking Blue Carbon Steel both the 10" and 12" pans. They are preseasoned. I love the handles which are very comfortable and oven safe. They are my low profile substitutes for a wok. They are much easier to store than a bulky wok. There is nothing like carbon steel to put a nice char on some veggies or steak and the food is never greasy. I love creating stirfrys in these pans using high heat. The pans are dark blue which gives me the ability to use an infrared thermometer to bring the pan to the perfect temperature before dropping the oil.
I've loved carbon steel skillets and knives since I was a kid. My mom, who was just a home cook from a isolated rural area, always used them. Glad to see they're becoming more common and available!
God I've been having such a hard time trying to find carbon steel knives for a cheap price. When doing internet searches most products I get back are High Carbon Stainless Steel since carbon and steel are in the product name. From what I've heard Carbon Steel keeps its edge a lot longer but is more prone to rust, which sounds great to me because I take care of my tools.
@@WARnTEA They do! They hold a sharp edge for SUCH a long time. I've never had one rust. But, I don't leave them in water or with food on the beyond preparation, or leave them wet. I clean them, rinse them in hot water the leave them to air dry (which they do right away). If they don't dry within a couple minutes, I dry them with a dish towel. Simple.
I think people don't know how to take care of them. Same as the pans. I don't wipe mine out right away. But, after dinner, I clean them quickly and don't leave water stand in the ever. Just like cast iron.
They searching for professional carbon steel knives. Maybe you'll get more search results. A lot are made in Japan, Sweden, and Germany. Not cheap but...
Got my first carbon steel pan in January of 2020. I have three now - roughly 8, 10, and 12 in diameter. These are my go-to pans I use for almost everything. I occasionally use stainless when I have some acidic dish that would be hard on the seasoning.
Do your pans have a super even dark seasoning? Mine are hideous and I find that the patina is always coming off despite numerous seasonings, making it look super uneven.
@@reyshah426 I went through a phase where I had similar issues. I made several changes and one or more of them seems to have helped.
My two smaller pans are uniform and dark. The largest (and most used) one does still have a bit of a slightly lighter band around the side - but near the rim and the flat surface are both very dark and uniform. I *think* that might have something to do with heating and abuse - the sides don’t get as hot so they don’t darken as quickly. The rim doesn’t get abused by food so what seasoning it does get, works in darker and darker. The bottom gets hot enough to darken in quickly. The band in between gets the short end of the seasoning stick… The smaller pans get more heat up the sides so they are uniform...
Speculation aside, here’s what I did that helped me get over the seasoning hump. When I started, I was using a flat (glass) top electric stove and canola oil. The skillet (the large one, it is the one I learned on) was exactly as you described. Blotchy, wide variation in color, gain some seasoning, lose some. About the time I got the other two smaller skillets they benefited from my learning the hard way on the bigger one.
One change I made, I made sure food never stayed in the pan. I’d cook, transfer the food to plates or a dish to serve from, give the pan a few minutes to cool off while I put together the rest of the meal, then I’d rinse with hot water and wipe it out before eating.
I bought some Buzzywaxx (Amazon) and used that for my dedicated seasoning. For a month or two I was post seasoning after every use. The pan would dry during dinner, and after dinner I’d put on a thin layer of wax, put it back on and heat it up until the Buzzywaxx melted/dried in while I was rinsing/washing dishes and loading the dishwasher. (use very thin layers)
After it cooled some from post seasoning, I’d give it a very thin layer of grape seed oil (which is what is in Buzzywaxx too). Just a teaspoon or so and a quick wipe around with a corner of a folded up paper towel. Enough to make it look shiny, then I wipe it out with another part of the towel several times like I’m trying to remove all the oil. It will leave behind a very thin layer. My theory is, that layer not only protects it, it also turns to seasoning the next time you use it as you are pre-heating. Well, maybe, I don’t pre-heat that hot. Note, some people say you shouldn’t use paper towels - paper fibers end up in the seasoning. I haven’t noticed any problem, but I do put the Buzzywaxx on with the soft lint-free cloth that came with it. The wax I believe would capture fibers.
My wife got tired of the smell of Buzzywaxx in the house/kitchen so I bought a small single burner butane stove. The butane stove went in the garage. About this time I switched to post-seasoning every other or every third or so use. I would put on a slightly heavier (but still thin) coat of wax, and then get the pan good and hot on the butane stove - you could see it dry out and the wax/oil melt into the pan. The butane flame helps get heat up the sides - even on the largest pan. Again, after cooling I’d give it a thin grape seed oil coat for storage. I think this and switching to the wax are what really did it, everything else just helped some.
Finally, I started using just a bit more oil (I use an olive oil meant for cooking, not extra-virgin olive oil), and cooking just a bit hotter. Having come from non-stick cooking, never needed much heat or pre-heating. I think cooking too cool and/or too dry makes the food more likely to stick and that is hard on the seasoning.
I’m now at the point where I haven’t post seasoned in months. I do still clean immediately after use and put on a thin grape seed oil protective coat. I have also moved to a new house and have a gas stove - more heating up the sides of the pan.
I do abuse the pan every once in a while - don’t clean it immediately, or make something slightly acidic. I don’t do really acidic things in there like lemon juice or tomato based pan sauces, I have a stainless steel skillet for that. But the mild abuse is probably a contributing factor to the slight band on the larger skillet. The two smaller ones are really only used for simpler stuff (scrambled eggs, french toast, grilled cheese) so they lead pretty good lives as far as the seasoning goes - that’s why they are more uniform than the larger one.
So to summarize:
Buzzywaxx (or some wax product) for seasoning. If not wax, try grape seed oil - seemed to work better for me than the canola oil.
Grape seed oil as a protective coat.
Don’t leave food in the pan, clean before you eat.
Post-season every use until you get over the hump and are gaining seasoning, then phase it out to once every 2, 3, 4 uses.
Preheat, cook a little hotter, use a little more oil.
Don’t abuse it until you have a good layer.
Hope this helps. I’m sure this sounds like a lot of work to some people. Maybe it is, compared to some non-stick you can cook on with reckless abandon and throw in the dishwasher. But my carbon steel skillets are as non-stick as anything else, and don’t get trashed in a year or two. I think they’ve made me a better cook, helped me up my game. They make me look pro, even if not everything turns out Gordon Ramsay level great. ;-)
Have a 12" and a 10" and I just added Wok to the rotation, which is now my go-to for just about everything!!
I have that pan and it is my favorite. Takes awhile to get it fully seasoned but once done, it's wonderful.
I'm in full agreement with your choice of the Matfer-Bougeat skillet. I have two of them and they are excellent. However I also have three de Buyer carbon steel pans. Their omelette pan and and two crepe pans. The omelette pan is superb for making French omelettes, rolling it easily onto the plate. The crepe pans are 9 1/2" and 12". There use depends on the size of the crepe or number of pancakes. One other carbon steel brand I have is from a new company. Cast-A-Way Carbon. I have their 10" skillet. It is shaped like a cast iron pan is is made from a single piece of carbon steel. It even has pour spouts! It comes pre-seasoned so just wash and cook with it. Great pan.
Just incidentally, I love that Lisa refers to the dirt buildup that can happen around the rivets etc. with one of my favorite Yiddish words, "schmutz"!
Solidteknics Aus-ion carbon steel pans have no “schmutz ” because there is no weld or rivet; it is one solid piece of steel. They’re fantastic pans.
@@stephens.2468 - Yeah, and only $169 on Amazon Canada for one 10" pan. Maybe if I win the lottery and can afford to hire a full time pan cleaner/seasoner.
We have a word for that in Sweden too: Smuts.
Add another word to the list of terms I've been using my whole life because Mel Brooks put them in my lexicon, never realizing they're Yiddish lol
schmutz is the yiddish word for the german Schmutz. see the difference?
My friend sent ne this video and I learned so much about cookware and cooking steaks from him and also from this video. Very helpful! It's like seeing for the first time again but with cookware.
Used my 10” today to make a frittata. It was a little pesky yo blend, but is now heating on the stovetop with a thin layer of buzzy wax.. love this pan
Great videos as always, ATK! Always thorough and love all the testing!! Any insight on how to strip the seasoning from the outside without removing the inside seasoning? Thanks!
Not sure you need to do that; the exterior should have some seasoning so it won't rust. That said, if there's lumpy buildup, then you can just scrub with steel wool, basically plane it down till it's level and smooth, then wash, oil and heat to replace the lost protective seasoning. Have fun. :)
I got the lodge carbon steel. Half the price and I love it for everything that a cast iron does (minus dutch oven stuff) and it's much lighter. The lodges handle is angled only slightly and the actual cooking surface is pretty large compared to the low, sloping walls. The only thing I don't care for are the interior rivets.
The cast iron is much lighter than the carbon steel one? I thought carbon steel weighs less?
Do you prefer skillet or dutch oven (or wok)?
@@flowersafeheart I clarified, I have the Lodge carbon steel. It's a well built pan that's much lighter than cast iron. My favorite enamel dutch oven is the Crockpot brand 5 qt braiser. It's much wider but shallower so it's easier to stir and get things in and out.
I only use my wok on my outdoor propane wok burner. It's the only thing they gets hot enough to get decent wok hei without setting off the smoke alarms or getting that lingering odor stuck in the house.
@MitchDussault
I was considering lodge carbon steel. But then I watched a review on their pan. They said the bottom of the pan is not flat, and as the pan heats up, the bottom flexes even more.
@@jeremiah6462 if you can find them in store, bring a flat edge that can fit inside the pan and check. I got mine online and have no problem cold or hot.
I have been cooking for 60 years. The only pans i use are cast iron, enamal cast iron and cold handle pans. I have a 75 year old gas bakers oven that was given to me when my grand mother passed away in 1963. I have had to have the burner insides replaced one time. Now i clean the burner ever few months. It still like new. Take care of you kitch tools and there will always be happiness in your home.😊
We bought a small carbon steel crepe pan few months ago, we love it so much we cook all sort of things almost every day in it.
After I saw your review of the various carbon steel pans, I bought the Matfer skillet to try it out. Once I found that I really like it, I bought 2 more, and they are my primary means of cooking now. Also, Matfer is now shipping their pans without the wax protectant, but with a desiccant pack. Makes the initial cleaning much easier. Thanks for ALL your reviews.
OOh, good to know.
Thanks for this info. I just bought this pan.
Lisa, you do good work: two requests-
Don’t change. Don’t quit.
Max
I found a couple of 9.5" crepe pans made of carbon steel in a thrift store a few years ago. I snapped them up---I think they were only $7, what a steal!
OMG. That's fantastic! (I've found cast iron pans for $5, fixed them up and gave to friends--but no luck yet with carbon steel crepe pans.)
@@lisamcmanus6656 most people today, even the pros, make crepes in nonstick pans. But these pans are large enough to fry an egg or burger or a steak!
I agree with June Kwon. I don’t buy pots & pans in “sets” because of my cooking styles. I mostly have pieces of All Clad, cast iron ( Lodges) and have a carbon wok. These are my faves. My son bought me a set of non stick (thanks) but I just am not keen on their cooking. I think I will purchase one of your pans but 8” is a fav. Thanks again ATK great presentation- as usual
I have carbon steel skillets as well as cast iron. A well seasoned steel pan is very non stick and can go from stove top to oven - anywhere except the dishwasher. Cleanup and maintenance is extremely easy. Wipe down with a paper towel. If you have stuff that’s hard to remove soak in water, apply some food grade oil - done.
The heat radiation properties are also completely different.
Cast Iron (black coloured) radiates heat the best and is combined with contact heat.
Carbon steel (also blackened) radiates heat well, but relies a bit more on contact. Close to Cast Iron.
Stainless steel almost completely relies on contact heat and oil will help giving that contact. Try holding your hand over a 500-degree Fahrenheit cast iron pan (2 inches...) and 500 degree Stainless (Less than 1 inch). Just worth knowing as it can be used to your advantage for any of those pans.
Note: in all 3 pans, pre-heating to Leiden frost effect and very thin coating of sunflower/rapeseed oil/ peanut oil followed by a tiny amount of different fat (Butter or even olive oil) turns these pans non-stick without any effort at all. Just lower the temperature a bit! The different fats oppose each other and eggs and fish just hover over it...
Great advice, thank you. I detest SS skillets but guess I never figured them out.
I bought a Lodge 12" carbon steel skillet and a Lodge 12" cast iron skillet at the same time. The carbon steel skillet gets a lot more use than the cast iron skillet mainly because of the weight, and also because it gets up to cooking temperature much faster than the cast iron.
Sometimes for my cast iron I’ll turn the heat higher then I need in the beginning so it will heat up faster then I lower it 😂
@@DRJoe100 , still takes longer, and doesn't change the weight difference.
I recently replaced all my cast iron with carbon steel. I kept one large stainless skillet for long cook acidic foods. And I kept a small ceramic nonstick for french style scrambled eggs. I may be able to get rid of it when the CS seasoning is amazing.
I have this Matfer Bourgeat 11 7/8 pan. It's great. I did the onion salt thing, which is what Matfer specifies as a first seasoning. It worked but the sides were not so well seasoned. What I didn't realize at the time is that stove-top seasoning works better on a gas burner than on electric. But thank fully, putting a carbon steel pan in the oven at 450 (Fahrenheit) for an hour, and letting it cool inside the oven, yields an even seasoning. I did this twice to be sure. The result is great.
I love this Matfer pan.
NB: Matfer has updated this model, which is engineered to avoid warping on Induction burners.
Thanks to arthritis, I also got a pre-seasoned BK pan because it was lighter weight. It was very much a gamble as I was skeptical the thinner pan would not work well. The BK comes pre-seasoned but I did the onion/salt cleaning to be sure, and seasoned it in the oven. It is more responsive to heat change due to being thinner, but adjusting my cooking wasn't that hard, and I must say that I a very pleased with the pan. I use both, the BK when the arthritis is bugging me.
Also worth noting. The polymerization is a chemical bond that develops and is not easily removed. I have been using regular dish soap to clean the pans, should things get a bit burned or gritty, and the seasoning always holds up. I don't soak them (no need), just lightly clean and maybe use a blue nylon type sponge for a light scrub. light washing is all I've ever needed. Rinsing and drying on a warm burner, followed by a very light oiling (I like Grape Seed oil) and they've never failed me.
QUESTION: I like using a lid for steaming things a bit. The BK pan is 10" and I found a Calphalon lid fits it well. Anyone know one that would fit this Matfer 11 7/8" pan? (Many thanks in advance)
Made In and also Misen and Instapor have silicone lids. Somewhere in details specifies sizing or universal fit.
I bought both the 12" and 10" matfer carbon steel pans years ago because of the pfoa chemical concerns in nonstick and I love them! The carbon steel takes some getting used to. Some in my household still don't like to deal with the cleaning process and the oiling down every use. I don't mind. I'm not the most prompt with cleaning but once it's well seasoned the pan can withstand a bit of neglect. I originally had a gas stove which was ideal but now I have an electric. The pans actually season just fine with electric. It hasn't been a problem like I anticipated
I have had the worst experience with mine on electric :(
My home stove is an ancient electric coil stove and I've seasoned a ton of pans on it. You can also do it outside on the grill. Did our favorite carbon steel paella pan while renting a house on vacation, then cooked in it all that week. It makes a great griddle and frying pan and roasting pan, too. Not just for paella. (Though our recipe for paella on the grill is killer, too. It's one of Lan Lam's many amazing recipes for Cook's Illustrated.)
@@lisamcmanus6656 It means so much to me that you replied. I am going to try the grill vs my (half-a**) apartment stove. Thank you!!!!
@@lisamcmanus6656 good tip about using the paella pan as a griddle or roasting pan. I am in need of a good pancake griddle so that's not a bad idea. I was thinking the paella pan would be a one trick pony but good to know it's got a lot more to offer. And it would give me an excuse to make paella for the first time
I bought a carbon steel skillet thanks to an earlier video by you guys, and I finally got around to using it recently! It's just a restaurant supply store brand, fairly cheap compared to the brand mentioned, but i'm enjoying it.
I will say it took wayyy longer to turn brown during the potato peel step, maybe because i didn't scrub it hard enough while washing? But it got there eventually. Tried frying eggs the next day and the first one stuck, stripping the seasoning. Blistered up some sausages beautifully. Reheated food today and it stuck, but didn't strip the seasoning!
I think it's all just a part of the learning process and seasoning development, though, and I'm enjoying our journey together ☺
Well, what the Chinese restaurants tend to do with their carbon steel woks, and I've tried it myself, is to scrub a new pan well with hot soapy water, then just heat the holy hell out of it. Like really hot, really long, until the bare metal changes colour. Then drop a bit of oil in, use a rag and just rub the oil through. Watch it. The pan is really, really hot. That's it. Next time you cook, use quite a bit of oil.
Alternatively, I've seen the Western restaurants' chefs told me to "rub oil on it, heat it until it start to smoke, keep going until it stop smoking, then stop". Works too.
Just use enough oil.
I've been using Matfer carbon steel pans for a few years. They are as non-stick as teflon and will last forever if not abused. It took a little time to season them but it was worth it.
I found a Dutch BK Cookware black carbon steel 10" pan. It is light weight and has a ceramic coated cast iron handle. Spent the day with it doing the Matfer seasoning twice and then Hash Browns. Wiped the pan and did the classic hockey puck egg release with 1tbs butter. This is a new friendship at the stove or oven.
A product for carbon steel/cast iron is Buzzywaxx. It is bees wax, canola and grape seed oil 1/3 each. Preheat to 250 and wipe a little all over. Wipe the pan until it looks dry then bake at 425 for 1hr. Re-wipe the pan in first part of baking to guarantee all excess oils have been removed. After cooling perfection is left, if tacky pan was not wiped enough-old t shirt.
I bought a “Made In” pan and I really love it…i am a little weak on the seasoning…thanks for your tips❣️
I just ordered that one, glad you've been happy with it!
Beeswax mixed with whatever oil you season with is a really good way to season cast iron and griddles. Makes the seasoning layers a little thicker and seems to be more durable for me
Interesting!
Have you tried other oils (or seasoning mediums I suppose) as well?
@@willhooke I originally used a product called “buzzywax” which is grapeseed oil and beeswax. Ended up buying some beeswax and making my own. It’s been awesome for my griddle that lives outdoors in a hot humid environment
@@Grunttamer thank you 👍🏻
I bought two of the Aussie made solidteknics from their kick starter. Still use them nearly every Cook, 8 years later.
They live in my oven to add thermal mass when not being cooked with.
The non stickyness is thoroughly baked on now
They, and my carbon steel pan cake pan get most of my cooking work, I have an enamel coated cast iron crockpot that does any acidic cooking.
I’ve never heard of keeping pans in the oven to add thermal mass, I’ve only seen it when there’s lack of storage in the kitchen 😂. So you do it to have an additional thing heated while your baking..?? What does that do?
How do you wash your carbon steel so the seasoning stays but it also gets clean?
Thanks
I have a your favorite carbon steel mentioned here and love it but also have arthritis in hands and wrist. So I often use my stainless too. I find the handle comfy because I made a custom quilted cover for the long handle and use a hot pad.
I was surprised your seasoning was so gently. The normal way for woks and pans is to superheat it until the metal colour changes then cover it with a film of oil. Because the heated molecules are expanded when you add the oil the metal cools trapping the oil into the surface. Generally this is repeated a few times until the pan or wok is black and shiny. This surface is much more durable.
You will warp a flat pan doing that. Only works because of the shape of the wok.
I think they are a bit confused around seasoning to be honest... I agree, I would say seasoning is build with high heat, rather than "years of cooking", that approach is also in line with thinking dirt is seasoning :)
I have that same pan that I got after watching their video on them. It's only for the original seasoning. Mine is completely black now after more than a year of regular use and maintenance and it performs much better now with the black traditional seasoning that it got over time compared to the early days 🙂
The seasoning method they demonstrated is what Matfer publishes as seasoning instruction for their pans. I'd personally recommend following the manufacturer's instructions, if only for warranty purposes, and given that this video is really targeted at either the new carbon steel owner or someone investigating getting a set for their new induction range, providing instruction that's easy to follow is a good move. It works, it's easy, and it gets you a working pan in 10 minutes.
@@Joakimfrank
The way they seasoned this pan is not only recommended by the manufacturer, but it is also a well known practice by many chefs in the US. It's literally called "the potato peel method. "
I have all types too, but my French carbon steel I bought at a restaurant supply store for 10$ in 2016 is by FAR the best, especially for eggs! Stainless is great for pan sauces, and I rarely ever use non-stick, health concerns, or Iron pans anymore, too heavy. You can also sand carbon with 220-320 grit sand paper and make it even more non-stick.😊
Nice! But sanding dust is dangerous so would need to be sure to 100% completely remove all dust.
@@flowersafeheart just wash it with water, then dry with paper towels a few times all gone! Then you season and start cooking…👌
1) seasoning methods: if you have a gas grill, you can do a couple of rounds of seasoning on it in an afternoon; 2) if you have a fire pit, you can burn off the seasoning if your, let's say roommate, mangled it; 3) I got my first carbon steel omelette pan from Bridge Kitchenware in NYC when the late & crusty Fred Bridge told me, "That's Julia's (Childs) favorite", ... and it's mine, too. - love these pans ... keep up the good work, GearHeads!
LOVE this. I seasoned a carbon steel paella pan on a gas grill and it was such a pleasure to not worry about smoking up the house at all. Nice summer activity. Sorry about your roommate.
Love my carbon steel but there’s a potential issue, particularly when using induction. Carbon steel is much thinner material than either cast iron or clad stainless which means it’s far more likely to warp. I absolutely ruined my first CS skillet (a Made In) when I was seasoning because induction heats much faster than gas or resistance electric cook tops and I let it get way too hot causing a permanent warp. Made In replaced the pan for free and I’ve been more careful ever since using the oven seasoning method and slowly preheating the pan for a couple of minutes. Still, the pan is perfectly flat when cold but even with the slow preheat it’ll take a slight warp during cooking then return to perfectly flat when cooled. The issue this presents is that induction seems to be far more sensitive to the flatness of a pan because of the way it works so with just a slight warp the pan doesn’t heat quite as evenly as my non-CS pans do. It’s also possible that this particular Made In pan has this characteristic but I’ve seen quite a few complaints with other brands when it comes to induction.
I've also hear warping on induction is an issue with carbon steel. Made In is also on the thinner end of CS skillets. COuld could maybe try a thicker CS skillet like the recommended Matfer or De buyer Mineral B Pro, which are closer to 3mm thick I believe. Another thing that matters a lot (maybe more) is the size of the induction coil relative tot he cooking surface area of the pan. If the induction coil is smaller than the surface of the pan it touches, then that diff in temperature can warp a pan too...
My Matfer 12" was permanently warped by induction over high heat even with a properly-sized burner. It still seems to work fine on this particular cooktop, though, even with the warp. Maybe I'll hand this down to a gas stove friend and get a new one to try again.
I also experienced the warping with my Made In Wok. I ended up placing it upside down on smooth concrete. Then with a straight edge for referencing the high spot, beat it with a dead blow hammer. So I didn't purchase their Fry Pan.
@@ericallnight I wasn’t really aware that there was much difference in CS thickness but since I’ve been considering getting a larger CS skillet I’ll give your recommendations a shot. 👍🏼
i think this might be partially a learning curve when it comes to induction rather than carbon steel. I have a carbon steel wok and skillet both by Made in. as well as stainless skillet, saucepan, and stock pot from made in. out of all my gear the one thing i warped was the made In stock pot. i put the stock pot on the burner to dry out a bit and wasnt paying attention to the setting. thankfully i was able to hammer it out, but it still sucked to use until then.
since then i've learned to start any pan on a lower setting to let it more slowly rise to the desired temp. i generally dont crank the heat until a minute or so before i start adding food. Once there is thermal mass inside the pan/skillet/pot it generally isnt an issue anymore.
I have 5 carbon steel pans, Debuyer Mineral B Pro...I love them and conduct seasoning maintenance on them every time I cook. Some look better than others, but they all cook great and I LOVE the handles!
I ended up getting a smaller Matfer because I really don't have the stovetop space for the larger model (that might change in the future), and I already have a nice big All-Clad skillet for big skillet tasks.
Seasoning is easiest on gas, so I used a canister burner to season mine. I tried to season on electric one time, but it took forever and the sides remained way too cold to take up the seasoning.
I’ve heard it’s easier to season quickly when u do it in the oven similar to raw cast iron ones. Just want to use a oil that has a high smoke point like safflower oil
I used antique cast iron and had a great collection, which I gifted away about a year ago and bought all stainless steel from Costco. I kept my small carbon steel fry pan and Wok. I miss my cast iron, so I'm on a mission to start a new collection.
Wow, that was a generous gift. Have fun with your mission!
I enjoy cooking in our 9-inch carbon steel skillet and carbon steel Wok so much, I'll probably complete our cookware with a 11 inch carbon steel skillet.
Those burgers are super duper rare.
That’s what I thought
Can still see the marks where the jockey was hitting it.
As someone who makes burgers for a living, I almost screamed.
@@Koji-888 Wouldn’t all the bacteria from the outside of the meat just get mixed up with rest of the grounded meat? Wouldn’t be significantly less bacteria doing it at home although I’m not a meat expert by any means haha
She made a tartare...lol
I love my carbon steel pans. Mine are Matfer Bourgeat, but I've also cooked with the De Bouer (also very good) and the Made In (which I would avoid for both performance and price reasons).
Ive used both cast iron and carbon steel. I settled on cast iron after my rather thick carbon steel skillet managed to slightly warp, and because cast iron seasoning can hold up to acid much better than carbon steel (5 mins of tomato sauce and my carbon steel seasoning was already stripping). I do like how much easier it is to toss foods with the carbon steel, but I rarely do that.
Supposedly you’re not supposed to cook acidic foods like tomato sauce in cast iron because the chemical reaction messes up the taste. The solution to that is getting a high quality enameled cast iron , I suggest one with black enamel at least on the inside cuz the white ones tend to stain and light colors on the outside can permanently stain too (from oven, induction, gas stoves, etc) I only learned this after buying some 😂 but apparently it’s common knowledge. Le crueset and straub are the best brands of highest quality cast iron and enamel that doesn’t chip when taken care of unlike other brands. Both are expensive unless you get a deal when there’s sales or eBay often has deals on brand new in box. Most come with an oven safe lid that’s glass or enameled cast iron. You do want to stick with wood or silicone utensils and it cooks like a seasoned cast iron and doesn’t stick unless u burn the food or cook on too high of a flame (supposedly cast irons sweet spot is low to med heat anyways).
@@DRJoe100 in my experience the metalic taste only occurs if the acidity eats through the seasoning and interacts with the bare iron. I'd love a good enamel but Im scared I would spend a lot of money on a good enamel just to bump and chip it.
Thank you this was very helpful!
i did the initial seasoning on my pan and thought I got all the shipping wax/coating off but it looks like I missed quite a bit so i guess the best option is to scrub it back down to the steel surface again with my chain mail scrubber and then re-season the pan again, a video on mistakes and how to fix them would be great :)
Yes please - getting mine seasoned properly was a nightmare
Same problem here. I've cooked several times in my carbon steel with some of the protective covering still on. Will "rescrubbing" with a chain mail scrubber work after having the wax protection baked on? Thanks for a reply. I second the comment about a video on mistakes.
I sand all new cast iron and carbon steel pans with a random orbital sander until it's shiny metal and perfectly smooth. Start at 80 grit, 160, and finish with 320-400. Then fully season with crisco and a grill outside (kept closed), with cleaning/scrubbing between coats so it builds up evenly. 3-4 times for 15min and it'll be perfectly black and smooth and non-stick.
@@colinstu Thanks, but I have no orbital sander or grill...just an old electric coil 1970s range/oven combo. I guess elbow grease is my only choice.🙄
@@hortonmonroe9163 the sander isn't necessary, it just saves time and work. The grill isn't necessary, it just allows you to avoid smoking up your kitchen.
My opinion is that chainmail scrubbers are good for washing after use, but not sufficient for seasoning work. You need either sandpaper or the kosher salt method used here. (Also, Cowboy Kent Rollins has a great channel with a lot on cast iron which is also valid for carbon steel). Also, barkeepers friend can be a great product if you want to try that. There are plenty of videos that can teach what you need on UA-cam. I think this channel actually talks about it on at least one video. They were testing different cleaning products. Dont remember the exact title tho. Good luck.
Carbon steel is my favorite, followed by cast iron. I only need stainless for acidity and some sauces, and even then you can use copper/tin/silver or in combination with stainless. At no point have I ever needed a non-stick pan. The thought of heating plastic to cook on has always grossed me out.
Tin /aluminum are toxic too. I’ve yet to ever find a silver or sterling silver pan, all I generally find are the food warmers (forgot the name I think it starts with a “c”) and most in antiques. Copper heats evenly but you can get copper poisoning if just a tiny bit scratches/chips off (generally more common in antiques) so some people avoid ones where the inside is copper and just do copper bottom or exterior.
Do you know of a silver lined pan brand or where to find them? I’ve tried google, eBay, antique auctions
I have a Lodge carbon steel skillet and a couple DeBuyer carbon steel pieces. They're all great.
The CS skillets do pizza very well.
I use food grade linseed oil to season my pans. Linseed oil has a very low smoke point and so it seasons wonderfully (not so good for cooking with though). I put a drop on some kitchen roll, wipe it over the pan, then put it into the hottest possible oven. After 5 minutes I wipe off any drips then leave it in there for an hour. I let it cool, then repeat, sometimes 5-8 times, until the pan is a glass jet black. In-between a couple of the oven seasoning sessions I get the pan VERY hot and this greatly helps to make the black glass hard surface. This also works with cast iron pans. For a wok, I 'blue' the metal just before doing this process. This means put it over the hottest flame you can until the metal literally turns blue.
I have a wok and ngl it was really hard to see if all the protective coating was taken off after washing (it looked no different. Even after high heat I wasn’t sure if it was all off (especially along the edges)
At high heat whatever coating remained after washing was most likely burned off.
It's always a struggle. I 've tried to find out exactly what they coat new carbon steel pans and woks with because that oil/wax/whatever they put on there sticks like crazy. It's one of the most durable substances ever. That said, while you sear the potato peels really rub them up against the sides using tongs to scrub at that coating. It will pick it up. After that, just start cooking and the wok will be fine. Watch Grace Young's James Beard Award-winning video, "Wok Therapist," here on UA-cam if you ever have seasoning woes. It's the best information. And funny, too.
@@lisamcmanus6656 WOW the wok therapist video actually helped lower some anxieties! Thank you!
4:25 i could be wrong but i think there are no rivets there. that handle looks welded on to the pan. looks like a kind of spot welding.
Look at 4:33, they are there, just sanded flush.
@@Boiswo actually i just checked and they are actually welded on. its a good thing though. compared to rivets, welds wont work and loosen. they seem like very well made pans.
Thanks for this wonderful review and great information. I love my Matfor and Aus-ion carbon steel pans❤
Thank you! This was very helpful!
The manufacturer says that the handle is "SPOT WELDED" on the pan, no rivets!
And they don't look like recessed rivets, they looks like spot welds!
Love my CS skillet - Matfer Booblah. I blued it wok style on my outdoor grill’s side burner then did a basic stove top/oven combo seasoning x 3.
NOT COVERED in this video: seasoning oil - don’t use things like avocado oil, olive oil, or other oils with high fiber content. They will carbonize (burn) rather than polymerize. Don’t use lard or bacon grease - too high saturated fat content resulting in poor polymerization. Stay away from the trendy flax oil - odd smell/taste and poor long term adherence. Use good old vegetable oil, canola oil, grapeseed oil, soybean oil, corn oil, or my choice sunflower oil.
After several uses and a good seasoning base, use any oil or fat you’d like.
BONUS: after initial seasoning, to build rapid additional seasoning, cook lots of messy red meat - burgers, steaks, or even cut up bacon pieces. You’ll get lots of good “splatter” that will find every inch of the pan’s bottom and sides.
This is probably the most helpful tip ever. Been using unrefined avocado oil in my wok and it is carbonized like you mentioned. Time to scour, heat treat and reseason. Thanks
Shortening or coconut nut oil works well too.
@@daphlavor only if it’s the unhealthy, fully refined coconut oil. NOT virgin/raw/ unrefined. Same issue: fiber.
So do I have to avoid avocado oil and coconut cream long term or else I mess up the seasoning? I want to do asian cusine without canola/soy/sunflower and peanut oil. I wonder if a carbon steel pan was not suitable for this purpose.
@@Coromi1 you won’t need to avoid long term. Just for initial seasoning, if you can. Plenty of folks season with avocado or coconut ( even if it’s not the best ) and life goes on. I’m sure you can season with whatever you have, I know some folks who have seasoned with lard, tallow, chicken fat, etc.
Bottom line - season as best you can, then cook, cook,cook.
I have so many pans used for different types of cooking, I would love to get it down to one pan, ty, I will try this pan. I do love cast iron as well.
We all have a variety of skillets for different tasks, like you. But if you had to pick only one, this could do it.
Thank you! I love this channel!! Will Google if this would be ok in a toaster oven. Or if someone knows please comment! 🙂Also as someone getting increasingly into camping and hiking, I like knowing the weight of things.🙂Was very happy to see you all did review hot plates too!
Hell yes. Carbon steel (a.k.a. Blue steel) is the best. Been using it forever. I still keep a nonstick pan for eggs, though.
My carbon steel works far better than any non stick, especially over time.
That's funny, I use mine primarily for eggs and stainless for about everything else!
Is it necessary to season the outside also, as you would cast iron?
Yes
I went stainless 25 years ago and can't ever see changing; they are still going strong. But those pans look awesome.
MY preferred CS pan was the de Buyer Mineral B Pro re: stainless handle. Of course, that adds extra weight, but fine in the oven if need be.
Cook Culture just did a review of the new OXO Good Grips CS pan. Lighter, but a great choice for someone wanting to investigate carbon steel.
A tip for cooking eggs: have one pan just for eggs and start with eggs at room temperature. For a fried egg, it doesn't really make that much of a difference. But for a classic French omelette, room temperature egg, a pan with a smooth patina that has been heated for at least five minutes, at the right temperature helps a lot. You can cover the pan while it is heating up, and this will help the pan accumulate the heat into the thermal mass so as to release it to the food as it is cooking.
If you're stripping the protective wax coating off the entire pan, shouldn't you also season the exterior of the pan as well? Won't it rust if left unseasoned? How does that work when the exterior of the pan comes into direct contact with the (apparently seasoning-destroying) heat source?
Just love Hannah, she has a great presence and a fun personality. 😍
This was so helpful! I am
Ordering my pan today.
I have been using my 2 Carbon Steel pans (Lodge Carbon Steel Skillet 12" & De Buyer MINERAL B Carbon Steel Country Fry Pan - 9.5”) for the last 3 years and I have yet to find them to be NON-STICK.
I have seasoned, I have pre-heated, I have change the types of oils I use, changed the heat levels, and still everything sticks regardless of my efforts.
I had the same problem with my Matfer pan. But I mostly roasted vegetables and eggs on it. The surface got darker but food got stuck to it all the time. It's only after I started to roast pieces of meat, bacon and liver with a smoke when the pan became kinda resistant to sticking.
Stay away from high fiber oils, high water content oils, or high saturated fat oils until your seasoning is established. DON’T use avocado oil, olive oil, virgin coconut oil, butter, ghee, lard, or bacon grease. Use canola, grapeseed, sunflower, corn, or plain old cheap vegetable oil. ( canola is cheap and easy). Use any oil you want after seasoning is well established.
Lots of online vids to help “nuke” and restart your seasoning. If it’s heavily carbonized or “gunky” use oven cleaner inside a plastic bag then rinse and scrub with Bar Keepers Friend. If just slightly or moderately problematic, Bar Keepers Friend alone should work. Immediately move to seasoning following any of the proven methods.
#1 - when new, ALL shipping wax/coating has to be removed. Use Bar KeepersFriend
#2 - simple/basic seasoning WITH CORRECT OILS. potato skin method, stove top, or stove top+oven. Don’t freak out and try 10 seasoning, one will be fine but 2-3 is okay.
#3 - cook in it
#4 - cook in it
#5 - cook in it
#6 - cook as much red meat as you can in the beginning. Messy splatters are your friend
#7 - no acidic ingredients- wine, tomatoes, vinegar, etc
#8 - don’t heavily oil the pan after washing. Heat on stove top to dry, super light/thin coat of oil after pan is dry and hot. Wipe wipe wipe off, especially in the bottom to side transition. No shine or very light shine is the goal.
# 9 - cook in it
# 10 - Cook in it
The handle is spot welded to the pan. No rivets.
Yes, that's the point, the lack of rivets makes it nice and smooth inside.
Look at 4:33, they are there, just sanded flush.
@@Boiswothose look like spot weld marks
Thanks ladies. I’m going to buy one and start this process. Many blessings 😁
I have the Matfer because of ATK and I absolutely love it.
i don’t understand why those handles are obviously engineered to be the least comfortable possible
Those burgers are so rare that they are still mooing.
I bought the lodge carbon steel skillet and now I buy them to give to all my friends, I love it that much.
I use my Matfer Bourgeat everyday for the last 2 years. It's a god damn beast. I love it. I got the 14 inch one.
That doesn't look like rivets, it's most likely spot welds.
You are correct. The Matfer pans are spot riveted.
Sorry...spot welded.
@@beammeupscotty1955 Sorry, I misspoke.
I think I saw those burgers breathing.
I heard a moo.
I have a Vollrath 10 “ carbon steel pan which I bought a couple months ago. It’s a good quality pan with flush rivets. It was reasonably priced at around $50 or so. It wasn’t pre-seasoned so I had to clean and season it. Vollrath makes cookware for professionals. I goes well with my Vollrath stainless steel fully clad pan that I have had for years. My stainless pan has been pretty well abused, but is still good. I don’t like nonstick pans that don’t last and have all the chemicals and lose their nonstick capabilities. I like the nonstick ability of the carbon steel pan along with my Lodge cast iron pan. I use all three pans nearly everyday. I went to culinary school, not to be a chef but to cook like one. And having good quality pans help me cook well.
Good morning I love your carbón still pan thanks for all the resources,instructions.
Blessings from my family to yours 🙏📿✝️
Admit I've struggled with a cast iron skillet - seasoned properly - not used soap - used stainless ring thing when food sticks which it always seems to do... so not sure I can dive into carbon which doesn't seem much easier ...