Was Buying This Pan A Mistake?
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- Опубліковано 23 кві 2024
- Is this carbon steel pan more trouble than it’s worth?
0:00 Why I bought this pan
0:55 Zucchini fritter test
2:41 Steak test
4:50 Whole roasted chicken test
8:02 Leftover steak fried rice test
9:51 Amatriciana test
12:47 The verdict
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It's interesting you mention that a stainless version would be more useful. I bought a very similar Demeyere pan/saucier in stainless, partly because it was on sale, but mostly because I needed a saucepan in that size. Turns out it is useful for so many things. I definitely use it and like it more than I was expecting.
I use my all clad saucier pan for soooo much!
I'm not sure why stainless steel is better ? All my pans are stainless steel and doesn't it kinda work like all other steel or iron pans ?
@@Kavriel i think he was saying that stainless steel would be a better application for him as he likes making pasta and in this case the pasta was a tomatobased sauce and tomatoes are acidic which doesnt work great with the type of pan he had as it relies on a thing called "seasoning" to make it non stick and stuff
@@whatever6158 sure, but stainless is the same. It's just a steel that has chrome in it which makes it relatively rust resistant, it's not non-stick which means it requires to be seasoned, at least that's my understanding of it.
Stainless maybe doesn't season the same as other type of steel, I'm not sure, but it does season.
Ditto. I was thinking through much of the video that he would be better off with an actual wok (for the frying) and a stainless lined composite saucier for the pasta. The all-clad is so much lighter and doesn't have the reactivity problem. I've done this saucing task in ours many, many times.
15 minutes talking about a pan and I watched every second of it lol, this is why this show is awesome
the equipment vids are some of my favorite. I am like oh yeah I would also buy that because it's pretty
Lol, we are such nerds. I don't even want this pan, but I watched it to the end. 😆
I am in no way a cook, yet this style of video is so attractive. Some laidback cooking and talking about equipment is weirdly relaxing
I picked up an electric pepper grinder at LIDL for like $4.00. I don't eat any more or less pepper than the average person. I initially thought it was a silly, frivolous, purchase, or so I thought. Boy was I wrong. I've recently found myself struggling to even buy enough black peppercorns to fill it and grind. If your body has peppercorn deficiency, get yourself an electric grinder. You will consume at least 500-700% more. Mine even came with a little headlight for peppercorn grinding in the dark, and I feel like it's actually a handy feature. While an electric peppercorn grinder solves the issue of rapid, ground pepper deployment, I have a new issue; filling the grinder. I could hire a full-time employee to just fill peppercorns, and they would be gainfully employed. I need to look into some sort of fast peppercorn reload magazine or something.
_for when you want some pepper to go with your pepper_
My doctor just diagnosed me with peppercorn deficiency; thank you for the great advice
@@kingoffongpei
can you please explain the diagnosis process
@@therealunicornselene blood test to check peppercorn levels and then a whole body P-MRI to confirm. Currently going through rehab in which the PTs (peppercorn therapists) watch me cook various dishes and observe how much pepper I add. It's rough, but I am making progress, slowly but surely.
@@kingoffongpei glad to hear you're recovering. What are the symptoms of a peppercorn deficiency, and should I see a doctor for it? My sponsor (salt addiction) says I'm doing well but I'm still _really_ super salty and wondering if maybe a peppercorn deficiency has something to do with it.
Honestly I'm just impressed that you were willing to state a pretty unambiguously negative opinion. That's really rare on UA-cam these days, outside of channels that "specialize" in negative opinions.
I really love how self-reflected you are on this purchase and share your honest experience. You so often hear about equipment-crazes that are all about ego and rarely honest talks about it.
Feel like a wok for some of these things would work nicely. You can get a decent wok for $35 depending on where you buy, and just make sure you get a flat bottom wok if you don't have a wok ring. Also, depending on the wok, fairly light.
stainless steel wok all the way. multipurpose and 1/2 the price
@@rAyBieS25 ehh, a pure stianless steel wok is heavier and food sticks a lot easier. Also curious where you got a 14 inch stainless steel wok for that cheap.
could you name a few suggestions for woks?
@@4tCa4mzUPqRZZo I picked up a 12 inch stainless steel wok with no seasoning from my local Chinese supermarket for 7£
@@mangos_jc I recommend any 14 inch carbon steel wok. You can go flat bottom or round bottom. If you don't have a local chinese store, the wokshop in SF is pretty good to buy a wok. Although they're shipping is really slow.
If I’m being completely honest the best thing I’ve ever bought for my kitchen is a miniwhisk. It’s perfect for simple syrups, coffee, small sauces, and just being generally perky
Same here. I use mine for drinks, small batch baking, and general mood boosting.
tiny whisk!
☝️😄 mini whisk ..lol. ikr?!
I'm a proud owner of their large 28cm Pan and while maintaining the seasoning is a PIA, I love the pan to bits. But... Tomato-based sauces are a no go. I learned it the hard way.
this is hilarious i literally just bought a debuyer wok and am having so many existential questions. it's so heavy for tossing and requires so much upkeep to keep the seasoning working. Maybe I'm missing something... I enjoyed hearing I'm not the only person tempted by new shiny objects :)
Probably just experimental product made by the company. They thought it was a great idea which ultimately is a no
Haha, yeah, he lost me at 'high upkeep'
Yeah. Chinese chefs use the rim of the wok burner as a fulcrum when "wok flipping" (almost like a seesaw). Western chefs do something similar when sauteing with larger saute pans on "French tops" (there is always some part of the pan resting on the cook top carrying the weight). It saves on fatigue. One thing that helps with the upkeep is to use your pan often as use helps maintain the "seasoning". My only real added step is to put it on a warm burner to fully dry after I wash it (there is always microscopic water droplets after you wipe dry and it will rust). I use my carbon steel pans almost daily and the upkeep only adds me a few minutes. But for some people not being dishwasher safe is the biggest minus. But unlike teflon, I can rebuild the non stick surface anytime.
BTW, what your biggest minus? I got mine because I worked with a Chinese cook that showed me the basics and could have a dish cooked and plated in less than 5 minutes with one wok and one wok ladle (tho using a screaming hot commercial wok burner).
I have a de Buyer carbon steel skillet and use it on an electric burner. Once in a while when I'm prepping a meal, I heat it up until it's smoking for a bit. That's literally the only thing I need to do for upkeep besides handwashing it. And I'm not cooking acidic foods in it, of course.
I've also seen the rim on the burner technique. I've also noticed that chefs use their legs to flip woks.
I have the stainless version called "Affinity", and i absolutely love it! No concerns about acidic foods messing up tempering, super fast on induction, easy to clean, great heat signature.
I used to own a lot of carbon steel and cast iron pans, de buyer included. And I ran into the same issue you mentioned, heavy, a pain to maintain, not good for acid food. Then I switched to stainless steel, solves all the problem. If you heat the pan enough before put oil in, stainless steel is as none stick as any other kind of pans. AND dishes washer safe which is a huge plus for me,
Do you even lift bro
@@splashpitHahahaha😂. I thought the same thing. “Heavy,l gimme a break! Carbon steel is SUPERIOR to clad stainless pans, hands down.
why do you need to heat it up before the oil goes in? my family doesn't have any stainless steel pans so I've never learned how to take care of them
@@youaremykiseki you heat it up pretty hot before you put the oil so it becomes more non-stick than you might regular expect in a stainless steel pan
To me the only drawback with any carbon steel pan is the necessity of staying away from acids. That metallic taste is so awful. I use my made in saucier for acidic foods.
A tip for making fried rice: don't use fresh rice, or if you do, make it on the drier side. My family always freezes leftover rice and uses that for friend rice, since it's not as moist and there'll be an individuality to each grain of rice (that sounds strange, I'm aware; what I mean is that there won't be lumps of rice and the rice will be able to sorta flow between all the other ingredients)
I tend to always use fresh rice but that's mostly because I don't plan ahead as much, I typically use sushi or jasmine rice and reduce the water by like 1/4 cup and then after it's done (cooked in my Zojirushi rice cooker) I take out the inner pot and fluff it a bit then stick it in the fridge while everything else gets done. Rice that is too damp will ruin your fried rice. Also important that different kinds of rice require different amounts of water
@@mandywaynick8725 that makes sense! I'll try it sometime :)
@@lilywalker7499 cool! , leave it uncovered when in fridge so the steam can escape, if I'm in a hurry I'll put it in the freezer but then you need to toss it around every couple of minutes to expose lower rice to cold air and so the top doesn't freeze but it cools much faster. Also if using a rice cooker put less water, and if you rinse your rice (which I do for fried rice but not for onigiri) reduce water by a quarter cup that what you would normally put for that type of rice. If you already reduced it because of using a rice cooker, you shouldn't need to reduce again, especially if you are using a rice that needs less water.
@@mandywaynick8725 thank you!!
For me, it's about using the right pan for the task. I like the deBuyer carbon fry pans (not this country version) for general use in our commercial kitchen. They work great both on gas and induction. But when it's time for stir frying, the 14" carbon wok from the Chinese restaurant supply can't be beat - especially at $15! For sauces, like tomato-based, we use sauce pans of various sizes from Sitram (though the profisserie line is discontinued), and then a few inexpensive non-stick from the restaurant store.
I LOVE LOVE LOVE this channel. The celebration of introverts, the honesty - all of it!
Love how honest this review was
I have a stainless steel pan in this shape and you gave me some great ideas of things to do with it! Never roasted a chicken in it, definitely going to try that now. I usually use if for creamy soups and large format porridge because it is a large saucier
Andrew! You really have a way to make all of your videos so interesting, by your attention to detail and your thoroughness. You could make a video about anything and I would deem it worth watching. And I always learn something from you! Keep being you!
I absolutely love watching Andrew be creative and inspired in the kitchen and then talking to us
Great commentary! straight to the point yet Over explained in the best possible way. Good job.
Many years ago I bought this pan in stainless steel from Calphalon and it's the MVP of my kitchen. It's awesome for soups, pastas, and thanks to your video, I'll try roasting a chicken in it. Also doubles as a wok for stir fries. Loved this video. Keep them coming!
We have something similiar to zuccini fritter here in indonesia, it's called bakwan, made of flour, iceberg lettuce, beansprout, and carrot. The best frying method is deep frying and making sure the oil is enough to submerge the fritter to prevent overcooking outer layer since it can go black and bitter.
Ughhh i LOVE bakwan
Mantul
Great practical review. Thank you!
Thank you for honest content! Love it!
When I finally got sick of Teflon I bought a carbon steel pan. I was a little worried that it would be a mistake to get that instead of a cast iron pan, but I went ahead because I wanted something that I could toss and that would be impossible on cast iron.
I LOVE that pan. I love that I can one hand it, and I love that whenever I do fuck up the seasoning it’s just a re-season away from being restored. It was used for Korean bbq recently which royally messed up the seasoning but I was back to cooking eggs in it the day after, just had to do one re-season first on the stove and it was good as new.
I think once I cave and buy a stainless steel skillet I’m set. Wok, carbon steel pan, and stainless steel skillet. Don’t need anything more.
I bought blender thinking I would try to have a breakfast smoothie, but ended up never actually using it for that, instead almost exclusively my blender is used for pureeing vegetable and herb sauces for paneer, enchiladas, mapo etc. I regretted the purchase initially as I found I actually just wasnt interested in liquid meals, however over the years having it around has won me over. The purchase I really regret was a nice ceramic roasting pan that shattered within a few uses. Should have just gone Stainless steel on that one; like you say, no need to go obscure or choose variation on a workhorse utensil
Was it easy to re-season it? I love the shape of it. I currently use multiple sizes of cast iron, wok, steel,and a dutch oven works great for tomato sauce.
My most recent, favorite purchase has been those clear, food storage cylinders -- the ones with universal lids & three sizes. So useful!
I appreciate the honesty, usually I feel like I'm being sold on something! Now I'm a subscriber!
I always find this show to be informative. I always want to de clutter my kitchen and this helps me make decisions
The MadeIn 5qt Saucier is essentially that pan in stainless and it is one of the most versatile pans I own, I use it for everything.
I have the stainless steel version of that pan from De Buyer also, and I can confirm that yes indeed, it works fantastically. It is so polyvalent, I use it for almost everything. Definitely one of the best purchases I've made for my kitchen.
Great review appreciate this
If you want multi use high quality cooking, then that is an absolute yes. Low splatter profile frying, sauce, and soup all-in-one.
My regret: buying a set of stainless steel pans from online store. Turns out they don't stack each other well, and the lids have a huge upper handdle, so i have to store each pan with lid on, without stacking one over the other, occupying soooo much space...
You could always ditch the lids for a universal cover (all-clad makes a couple, im sure other brands do as well) or separate the lids from the pans and keep them with one of those vertical cabinet organizers so the pans can stack easier.
Just hang them instead, it saves a ton of drawer space. You can buy pot racks in all shapes and sizes to put on walls or on the ceiling. If you don't want to drill in your walls, you can get a bamboo ladder and have it leaning on a wall instead. Then just buy a bunch of S-hooks from Ikea for both the pots and lids.
@@ThisIsMyFullName if you have the floor/wall space thats a near option
We have to turn the lids upside down on the pans to store ours but it works :)
I was thinking about changing the lids, but didn't think about the hanging solution... Thank you very much, i might actually do this!!
Useful. I picked up the All Clad 4 quart sauce pan with the high sides like your De Buyer ( very similar shape) and am thrilled. I’m using it exactly as you were hoping to do with the De Buyer. It’s also encouraging me to explore more sauces!
I was scared to buy a wok because I live a chronic small kitchen life. From living apartment to apartment for years to even my first house, I've never had the space for much, and a wok is a large, un-nest-able piece. But i caved because of the many wok lovers on this site. And it has definitely been a wonderful investment. I've deep fried with more ease and confidence and made a wide variety of dishes with the wok. It lives ontop of the fridge, definitely not ideal, but it's used so often it mostly resides on the stove. But ontop of a quality pan, I also got a wooden spoon-spatula with the wok. It has a large shallow head with 1 round edge and the other more pointed. This wooden spoon has become the backbone of my kitchen, the go to wooden spoon and even more of a workhorse than the nice and expensive silicone spatulas I own. It's not a fancy wood by any means, it's a cheap bamboo spoon thrown into the wok box, but it's incredible and I don't know what I would do without it.
This is a great video! Andrew was so complete in his examples, pro's & con's. I never knew that this style of pan exsisted. After watch Andrew's video, I came to the same conclusion as him, I actually don't need this $140 pan. I would have never came to this realization had I not watched this video, so thank you Andrew & About To Eat.
I got a 31cm stainless steel deep sided sauté for Christmas last year and it’s now my favourite pan by far it’s such a diverse pan you can do everything in it
I absolutely love the shape of it and in the beginning of the video I wanted one. but by the end I had the same conclusion you did - 'this, but stainless steel'.
I never thought I would need an immersion blender, maybe didn't even know what it was until I had one. But it's so dang useful for soups and sauces and all kinds of things
Fair concerns! I'd swap it for a carbon steel wok, and get a stainless bowl shaped pan :) My carbon steel pans primarily replace cast iron skillets and non-stick ones. I prefer the lower heat retention in most day to day uses.
Love the honesty and introspectiveness! I've mostly used stainless steel pans after I left home and couple of years ago I got some nonstick pans to make clean up easier. I should've done more research into nonstick 😂 The new pans were heavier, can't handle med-high/high heat, and will lose their nonstick properties eventually; all which i didn't know happens with all nonstick pans/pots.
if you need higher quality nonstick I recommend some of the premier Calphalon models, mine have been holding up great. no scratching or wear even after over a year of heavy use.
Some of the issues you mentioned I had the exact same problems with my pans, so I got a enameled cast iron sauté pan (which has similar tall sides) from le creuset, and now it is the (almost) only pot/pan I use!
It is not really non stick with the enamel but food releases very easily and it’s low maintenance in terms of seasoning so it does pasta and acidic sauces really well. (For eggs it is really temp sensitive, so it is possible but a gamble so…)
Just thought I’d recommend it if anyone is looking for something similar to Andrews pan here 😉
This is really helpful info for me. I’ve been back and forth between enameled and classic cast iron for a while, so glad to see your comment!
The ("Scanpan" brand and range: Techniq) - The Bistro or The Windsor is similar to your de buyer pan, but its stainless steel coated with their custom non-stick surface (its not Teflon). I use the Scanpan HaptIQ frypans on Nuwave induction (huge upgrade over cheap Tefal portables), great pans for this setup.
I have one that is pretty ubiquitous as a "good kitchen tool" but I have only used it once for it's original intention... I got a bench scraper because I thought I was going to get into baking, and made one thing with it where I actually cut the dough, then never again. It is used in practically every instance of cooking a meal in my house where I use the cutting board, so it ended up being easily one of the best purchases ever. On the flip side of that same project, I also bought a stand mixer, which is practically never used. Maybe once a year to make biscuits at thanksgiving or christmas. Unless you are actively getting into baking without a stand mixer and the mixer will decrease that time, don't waste the money!
Pro tip here: you can use the stand mixer for pulling chicken breast or beef and mashed potatoes.
@@foodgeek. I actually started using it way more often for stuff like this! GREAT tip!!
I’ve bought a few not-worth-it things. I like to cook but have a restricted diet so I don’t cook whatever I fancy. One thing I’m thinking of is my cast-iron frying pan. I fry things maybe once or twice every few months and when I do, I use either nonstick or stainless. Second thing is a food processor. So far I’ve used it for baba ghannoush (at which it’s great) and once for the new ATK pie crust method, for which it was also great. My stand mixer I’ve used for bread dough, but it is worth its weight in gold for my Christmastime lebkuchen dough. I find a hand mixer to be easier and more effective for what I need.
Also, nice Planet Ocean. 👍🏻👍🏻
Check out all clad's essential pan. Both are similarly shaped and are about 3.5" deep and 11" diameter. However All-Clad is made with their d5 stainless steel.
I settled on having the following pans and it tends to cover most things: carbon steel wok, two carbon steel skillets (one 8, one 12), 10in cast iron pan, two stainless steel sauté pans (8 and 12), stainless steel sauce pan, cast iron, enamel coated dutch oven. I can prob just do everything with the wok, one small fry pan and the dutch oven but having size options is nice
I have Allclad chef pans in two sizes (same shape but stainless) and they are my most used pans. Super versatile (like the video but without problem of seasoning) a good weight, excellent heat transfer and with very little upkeep (bar keepers friend) they look amazing. I haven’t roasted a chicken in one yet so that’s next on my list.
My favorite is the hestan 5qt essential pan. It’s almost exactly like your country pan in size, but titanium bonded so it’s a little more versatile to acidic foods.
My is a new chef knife where the spine near the bolster/handle is just a bit too thick.
things I didnt think i would have a use for but are my favorite!!! it has to be the bench scraper. I dont bake but that tool cleans up my work space in my small kitchen better than anything else I have.
Always appreciate the honesty.
Love it..an honest reviewer! thanks
I went down the same journey and got a 3 qt 24 cm Falk saucier. My outcome was favorable though, and I use it for almost all of my cooking. Falk also make a 28 cm saucier which is more comparable in size to your debuyer. It's thick copper, and so it's extremely responsive (but $$$); it's bonded with stainless steel instead of tin so it can withstand high heat.
I have a 14” De Buyer fry pan and it is my go to 90% of the time - this includes pasta occasionally. Love it.
I appreciate your honesty with this video, usually videos like this always end with "x changed the way I approach cooking and was well worth the investment". I've bought a hundred gadgets and tools over the years that I use once and then they ended in the back of a cabinet never to be seen again
My favourite pan/pot, which I use the most, is a stainless 3-quart Cuisinart multiply sauce pan, which I bought at a discount on Amazon because it was a bit defective on its look. Ironically, it is cheaper than almost all of my other pots and pans ... (sigh) I have so many pots and pans, which I regrettably do not use often, and of which the collecting over the years I’ve found is actually my hobby. Everything you say in this video makes sense to and resonates with me.
I have found cooking on Cast Iron a true joy and almost exclusively use cast iron at this point. I have several pans similar to this one that I use regularly. I do make italian dishes and that is when the stainless comes out but for the most part my cast iron lives on my stove. You are correct that these pans do need more care but I wash mine just as I would any pan then set it on the stove on high to dry and wipe a little oil in it and I have very little issue with seasoning. As I side note I recently found a vintage 12" deep sided skillet that is my go to instead of my 10" skillet.
I have a de Buyer frying pan/skillet. It has taken ages to season and the seasoning seems to come off much easier than with a cast iron pan. We've had it a year of so and now it's just fine. Still use my cast iron one though if I don't need to toss it about.
I've never heard of a 'country pan' before, this looks exactly like a 'wok pan' which is a fusion between a pan and a wok, which is a silly concept really. From what you said, Andrew, I think what you're really looking for is a 9.5 inch thick bottom steel saucier.
"Country pans" have been around forever (the polished handle is recent). They're just not popular in NA. And when I started out sauciers were rare but now everyone makes one. I think it was designed as the good "all purpose" pan for French cooks that didn't have the $$$ for a bunch of specialised copper pans.
This sort of wok like _country pan_ is popular in Italy too. I think they go back centuries.
@@tiacho2893 I'm from Scandinavia, but never heard of them. Any idea what country pans were originally designed for?
Sauciers are still unknown to most people, but ironically they're used in pretty much all professional kitchens today. They were originally only for making French sauces (hence the name), the benefit of them being the round bottom which meant that nothing could get stuck in corners and get burned, but today they are just all purpose pans that are great for tossing.
@@ThisIsMyFullName I think the country pan was designed as a sort of no-frills-all-purpose "do everything" pan (fry, poach, sear, braise, bake, etc.) when funds or space was limited. And this is especially compared to $$$ single purpose French copper cookware (like the Mauviel fish poacher!). But of course, for 99% of recipes, single purpose cookware is only a bonus not a necessity. NA cooks seems to be focused on the frying pan, sauce pot, and Dutch oven.
My saucier is my favorite pan for risotto because, like you said, the lack of sharp corners means a wooden spoon and spatula can effectively reach every surface (also a whisk!). And it's great for anything else that will scorch easily (like milk or cheese based sauces and custards). My first starter set didn't have one but I lucked into a barely used copper Mauviel really cheap (that shocked me). Now every cookware retailer sells one (from $ to $$$) but I think it's usually something dedicated NA cooks add later. Of course, Jacques Pepin swears by them. They can do everything a sauce pot does and somethings much much better.
And French chefs with pans are like sushi chefs with knives - they will not tolerate anything that does not do the job precisely and efficiently. And I know that most North Americans are unfamiliar with the French brigade system of kitchens and are completely unaware that a saucier is not simply a task/pot but a full time staffed position when possible. Everyone in a French brigade kitchen relies on the Saucier.
I have a stainless steel De Buyer pan and aside from the handle weight distribution mentioned in the video I'm very pleased with it. Very high build quality with all the good heat retaining qualities mentioned in the video. I would absolutely recommend it, with the warning that you do need decent arm strength if you plan on doing a lot of tossing.
I was so sure that you were going to say.. “was it.. WORTH IT?”
I'm looking for a good stainless, or copper-stainless version of that pan for all the reasons you mentioned. Those splayed pans are best for sauces, stocks, etc. That's where they really shine. Carbon/castiron shines when it comes to meats & fats, and being a safe non-stick option. Acidic sauces typically are easy to clean from stainless steel, so that's another bonus of that strategy
I own this pan and love it! I bought it specifically to make spanish omelet/tortilla on the stovetop. It's perfect for it...deep frying the papas with no olive oil spills and splatter, the egg doesn't stick. The high walls allow you to make an especially thicc boy tortilla so that it ends up with a perfectly gooey/custardy interior. Way less messy than making one in a lower sided 10" cast iron. It's excellent for wok style cooking as well.
I have the same pan but with the two loop handles. I was using it for searing and stir frying but now I do that in my wok, outside on a high output burner. So like you it's become redundant and doesn't see a ton of use. But also like you I still think it's a cool pan. 🙂
First I just wanted to say the quality of this video is awesome, lighting and photography, sound and editing look really good. About a year ago I decided to try a Matfer 11 7/8 carbon steel pan just because I thought it was cool. I seasoned it one time and starting cooking in. Mostly searing off meats in our commercial photography studio. In no time it went from silver to black and is pretty much non stick. The seasoning is constantly changing; the pan has a difference appearance after every cook. I think I like it better than my cast iron pans mostly because it heats up faster and is lighter and easier to move around than a same size cast iron pan. And like you said; has a longer handle. It seems to sear meats just as well as cast iron.
I agree. I bought some cast iron and carbon steel skillets which I find less useful because they can't handle anything acidic. Even some spices seem to remove the seasoning. I cooked some slightly spicy sausage and then the seasoning was gone. I like to use tomato sauces, paste...etc a lot. People claim they can handle acidic food, but they don't. Not at all. I am switching to stainless steel versions of them slowly. You can even toss stainless steel in the dishwasher. And the part about things not sticking? That's mostly from the oil and right temperature. Not from the seasoning.
Hey Andrew, thanks for the video! It was a really great unbiased review on the pan and its limitations. Carbon steel can definitely be finnicky, and is for sure a time investment to keep up.
The 12.5" inch variant is even better. It works like a small wok too. Amazing!
Appreciate the honesty on this not quite being what you needed, even if it did have its good points! The food looked beautiful even so :D
My best purchase by far was an enameled cast iron pan. It's non-stick, doesn't need to be seasoned regularly and distributes and holds heat incredibly well. Its major downside is the weight (I am very weak), but as long as you don't need to toss anything, it's genuinely the best. I use it with pretty much every meal and I'm convinced it's the reason my cooking has improved so much. It wasn't cheap, but you can get one second hand and just clean it thoroughly with special cleaner and it's like new!
I was thinking this exactly!
Just a reminder: it's not necessary to constantly toss your food in the pan. Tossing is just mixing, but to do it you completely or partially take it out from the heat. So at the end, you are more tired, the probability of making a mess is higher and it takes you more to get to the end of the cooking stage.
It's convenient to toss when just stirring would take too much time, if you want to not keep on using utensils (one of each preparation is a lot of them, in a professional kitchen, and they pile up for the KP), if you are doing something else with your other hand or if you don't have time to look for utensils.
Sometimes what you want is to take out some of the heat to help coagulate the sauce or liquid. Something like a carbonara, for example, while it works great just being stirred in the pan, it "sets" quicker if you toss it for the same reason you can't really reheat a carbonara or many cheese-based sauces to the same consistency as originally. You can also get away with a higher heat on the stovetop because your ingredients aren't consistently exposed to the source of the heat. Additionally with some things, you manage to incorporate some air into it. But I absolutely agree that for many things, tossing isn't required if simply stirring will suffice; In case of something like ground beef, onions and lardons.
@@Duspende But if you take it out of the heat to help it coagulate a sauce (sugars and fats, mostly), then it's not coming back to the heat or it's going to get liquid again. So at that point it would be easier to just turn off the heat and leave it on another, colder stove. Of course, tossing it would make it cool off quicker, but stirring would yield the same result, just quicker (easier to stir than to toss).
Carbonara is not a sauce that needs any heat from a pan. The only things that go on the pan are guanciale and pasta when boiled. The egg yolks and pecorino mixture is pasturized over the boiling water with a metal bowl (if the eggs are normal and not from a pasturized yolk carton), it should never go on the pan as it would risk cooking, resulting in chunks like scrambled eggs. The best way would be to toss or stir the pasta, guanciale and yolk-pecorino mix in the aforementioned metal bowl.
It's true that you could get away with a very high temperature of the stove if the pan is frequently lifted off to toss the food, but it's not ideal because it's easier to mess it up (burning the food), it would require constant attention and nobody wants to be potentially spilled on with some scolding hot food. In hospitality, the tossing it's usually done for the reasons above: utensils (missing or not wanting to dirty one every time), speed (tossing could be quicker, depending on what's in the pan) or lack of free hands.
What are the cases where you could incorporate some air while tossing? I genuinely never found any, I'm curious about it. I used to use a whisk to incorporate air into anything (be it manual or through a machine).
I love how we always get honest reviews here . Thanks Andrew
I have the same problem of buying things I will "definnitely need" for my kitchen,without thinking it through. Never even took that pressure cooker out if the box.
I learn more from cooking failures than successes. Great informative video
With regards to the non-stickiness, we have a few carbon steel pans from De Buyer and I've noticed that after it's been seasoned, it will stay non-stick for a very long time if you don't use oil, but instead use butter or ghee for frying. It's almost as if the coating of oil repels the butter/ghee.
I got the non-pro version of that pan and love it for preparing meat. But like you quickly realized its too heavy for frying noodles or rice so I bought a thin-walled carbon steel wok and that one is very light, has a better shape and specially the wok spatula is a joy to use. Nevertheless I still use the de Buyer regularly and love it.
Regarding the topic of seasoning and acidity:
I once tried to strip the seasoning of my pan, boiling vinigar inside it. It did not work at all. Tomato sauce, even though the acidity is way lower, works much better.
And man, when the pan is hot and you are frying things and put in lemon juice, that tends to strip the pan pretty much right away at the contact points, even if it is very well seasoned.
The point I am making is, that, in my experience, it is not just acidity that strips the seasoning. For some reason acidic fruits work, while simple vinigar does not. There seems to be another factor in play.
Good to know if you want to avoid the metallic taste, which I find quite intrusive as well.
The best frying pans I own I got for £6 a piece from ASDA living here in the UK. Yes, they're thin and light, but they're the best nonstick I've used, heat up in no time, and are the only 32cm wide pans I've seen for sale in stores here.
Tramontina ones are pretty decent - not this cheap, but not expensive.
Come in variety of sizes so you can stack them, silicon handle that comes off so you can stick it in the oven, non-stick both works and seems to keep working (unlike previous cheap ones, where you just know you'll replace them every year or so).
my husband bought similar pan. I’m frequent in the kitchen but this is one of the thing I never even try to pick up. it’s too heavy for me! I can’t toss anything in it I prefer lighter pan. it’s good for cooking gyoza though. our gyoza turn out very nice and crispy
Love the honest feedback! I cook a lot of pasta so this wouldn't work well in my kitchen. But I'd absolutely love it in SS.
I really want a 14” sauté pan. I am leaning towards stainless. Anyone have any suggestions?
Going along with items I never thought I would use as much as I do would probably be my oval shaped Dutch oven. It’s a beast and it’s so versatile
Useful insight that definitely changed the reasonings behind my next purchase.
I grew up with my mom cooking with cast iron skillets. She had them in all shapes and sizes and they last forever when you take care of them. The only thing she never used it for was any tomato-based food which she used some other metal pan for. Sunday breakfast was always made in a large square cast iron skillet unless she was making crepes. I highly suggest having at least one in your kitchen. If it gets rusty there are plenty of videos out there to correct it and bring it back. If someone never used one, reading into the care is highly suggested. You can literally pass one on for generations.
@@dsdf_fdp1858 one iron skillet. I wouldn’t make a tomato sauce in a skillet, I would use a pot. I would use a pot for making most sauces/gravy. Iron skillets can be used to make chicken, steak etc. as well. It hold the heat in longer than a metal pot. If someone doesn’t want to cook with one then that’s their choice. It’s just nice to have something that lasts a long time which is why I suggested it.
Thank you for sharing your experience on this pan. Would you please share your experience with caring for carbon steel pans? I use it only occasionally and I must have not seasoned it properly because it rusted. I didn’t use acidic ingredients and if I don’t use it often enough, it rusts. I am guessing this is not the type of pan for me?
A stainless steel wok with a flat base. Similar to the one your using. But its great. Its light, allows me to toss sauses, making fried rice and lots of other things. I like it alot!
I have been planning to buy such a deep frying pan for a long time, but after your comprehensive review I stop hesitating!
This is exactly what I was asking myself! I have the De Buyer version of this and always find myself reaching for the regular frying pan instead. I'd use it for pastas but again that usually involves tomatoes, so a stainless steel would be better. Shallow frying perhaps is where it shines.
I season my cast iron skillet like its a wok. Oil in before cooking, heat it up and coat. Out with oil before cooking. Apply another thin layer of oil and cook. I make acidic dishes in it all the time and it works like a charm. A bit wasteful, but vegetable oil is cheap.
Also i bought this exact pan in a non stick and the thing is one of the best purchases i ever made for my kitchen.
I was given a small, pull powerd mini rotary chopper for christmas , and i dismissed it until i actually used it one day. I am now on my third one, because i use it easily 4-5 times a week. it is a super fast and easy way to chop garlic and so many other things , to speed up prep work for a meal. I have used it to make mayonnaise, aioli, sauces ....... its so super handy that it is a must have in my kitchen.
Thing that I did not expect to be so useful: milk frothier, any powdered drink (protein powder, nesquick, Gatorade, etc.) is mixed perfectly with no lumps.
Thing I barely used: rice cooker, fell out of love with meal prep and ate less rice as a result
Great video! What do you do with your used oil after frying? Do you store it somehow and if so for how long?
Ethan chlebowski covers this in his deep frying videos, as long as you keep the oil clean during frying you can reuse it around 5 times if I remember correctly, just strain it into a storage container, like a Mason jar.
@@sd99944 Overall if you enjoy the way Andrew does things I'd recommend checking out Ethan. They're both calm, practical people who walk you through stuff. Ethan also focuses a lot on the science behind food
If you're worried about oil splatter, there's wire mesh covers that you can put over your pans to prevent it if you haven't heard of it already
the challenge is that there aren't many options for a deep stainless steel fry or saucier pan of large enough bottom diameter but I think we're probably hitting some weight limits as well the geometrical limits of fry pan vs just a plain pot. Misen has a 3qt option and de Buyer has a 2.6 qt option that I think offer that nice compromise of high wall to bottom surface area.
This is why I use a wok on just about everything. Even if it makes it harder the high walls make everything easier in that respect.
I have this oan and i actually really like it. I use it mostly like a wok and for that it works really well for me. Its a bit heavy but i just really like carbon steel for its ease of use and for nit having ro worry about temperature at all
I bought a very similar pan and have had many of the same experiences. Mine is the same shape. Looks a little smaller though; and a different handle. Same manufacturer (De Buyer 'Mineral B'). I've had a terribly hard time seasoning it properly. And, like you when I've done 'wetter' recipes (especially when acidic) I've had the same nasty experience you had with your pasta sauce (seasoning destroyed, wierd flavors). I do still really like it for certain applications; but it really has turned out to be a fairly expensive pan that I use only rarely. I don't think I would recommend it to others...
in regards to tossing fried rice, it's not common practice to use /just/ the handle. A spatula or a wok laddle is used to push the rice forward as you toss and that's where most of the momentum is coming from, as woks are just as heavy and the larger ones even heavier than that.
I use an electric wok for hot pot, didn't figure out I could do that until like 3 years into owning the pot. One of my favorite things to own.