I have the same one, just the 32 inch one with the other extra handle :) love it! I also use Carbon (debuyer))and cast iron (lodge). I like them all honestly, for different purposes, and i like the seasoning prosess (guess Im veird that way) I just bought the biggest demyere Atlantis sauteuse pan. I reccomend it, so nice.
@@PeterFrsund så bra velkommen til kanalen. Ja jeg bruker også innimellom støpejerns panna fra stargazer men synes min demeyere proline gjør absolutt alt likebra eller bedre å er mye mindre pes med rengjøring også.
Going to buy Scanpan and try.I have really good stainless one from Serbia,it is welded but nothing sticks because bottom is 15mm thick with 3 layers on it and it weighs a efin ton,almost as cast iron one and wife hates it because of weight.
I use both. Stainless if I'm making a pan sauce or want a really good sear on my steak. Carbon for everything else. I used cast iron for years -- switched because they're just so damn heavy. Once you've got a solid seasoning on it, you really don't need to worry about it. I wash them in soapy water with a used teflon pad. Still keeps the season if you're gentle. I don't cook acidic stuff in my carbon steel, or do long simmers in it though.
I use carbon steel for 90% of pan cooking in last 10 years. The trick for me is to figure out a routine that never needs seasoning. It's such a chore to have to season EVERY TIME after cooking.
@@knifesharpeningnorway Yeah, I use an aus-ion carbon steel pan and a stainless wok for everything. They both require about the same amount of maintenance.
@@knifesharpeningnorway I don't wet the pan after cooking, just wipe out dry. Usually it's perfectly clean after that with something like eggs. If there is anything stuck on, I clean the pan after preheating the next time I use it. So for stainless I clean after use, CS clean before.
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I have the same one, just the 32 inch one with the other extra handle :) love it! I also use Carbon (debuyer))and cast iron (lodge). I like them all honestly, for different purposes, and i like the seasoning prosess (guess Im veird that way)
I just bought the biggest demyere Atlantis sauteuse pan. I reccomend it, so nice.
Btw i agree with the one pan statement!
@@PeterFrsund så bra velkommen til kanalen. Ja jeg bruker også innimellom støpejerns panna fra stargazer men synes min demeyere proline gjør absolutt alt likebra eller bedre å er mye mindre pes med rengjøring også.
Going to buy Scanpan and try.I have really good stainless one from Serbia,it is welded but nothing sticks because bottom is 15mm thick with 3 layers on it and it weighs a efin ton,almost as cast iron one and wife hates it because of weight.
Okay enjoy it mate i love the demeyere proline
I use both. Stainless if I'm making a pan sauce or want a really good sear on my steak. Carbon for everything else. I used cast iron for years -- switched because they're just so damn heavy. Once you've got a solid seasoning on it, you really don't need to worry about it. I wash them in soapy water with a used teflon pad. Still keeps the season if you're gentle. I don't cook acidic stuff in my carbon steel, or do long simmers in it though.
Yeah i just doesnt like all the seasoning and care needed. Everyone likes different stuff 🙂
I use carbon steel for 90% of pan cooking in last 10 years. The trick for me is to figure out a routine that never needs seasoning. It's such a chore to have to season EVERY TIME after cooking.
Thays why i prefer stainless. Also acidic or long simmers arent to good in carbon steel.
@@knifesharpeningnorway Yeah, I use an aus-ion carbon steel pan and a stainless wok for everything. They both require about the same amount of maintenance.
@@l26wang hm cant se how stainless require the samme maintenance but okay
@@knifesharpeningnorway I don't wet the pan after cooking, just wipe out dry. Usually it's perfectly clean after that with something like eggs. If there is anything stuck on, I clean the pan after preheating the next time I use it.
So for stainless I clean after use, CS clean before.
@@l26wang ok