4 ms·
Anyone tried carbon-steel pans? They're smooth like glass instead of the pebbled Lodge surface. Alternatively, older cast-iron pans are smooth as well. I quite
by joshu 6y ago
Anyone tried carbon-steel pans? They're smooth like glass instead of the pebbled Lodge surface. Alternatively, older cast-iron pans are smooth as well.
I quite like my carbon-steel pan but the seasoning instructions (salt, oil, and potato peels?) left a mess, and instead I used the normal cast-iron method.
- grzm 6y agoCould you link to the carbon steel pan you have? I like my carbon steel pan, but it's not that much smoother than cast iron (both Lodge). The only "smooth like glass" ones I've used are ceramic, which haven't weathered as well.
- KozmoNau7 6y agoMatfer Bourgeat and De Buyer are the well-known brands, both are very high quality. I don't even remember which brand my pan is, I bought it years and years ago at a kitchen supply store. they had them in sizes from "single egg" to "enough paella to feed an army", and rather inexpensive for something I've used reliably for over a decade and a half. My only small annoyance is that the handle is just a bit too long for the pan to go in my oven. I should probably just buy an old-fashioned cast iron pan with the short handle design, too.