3 ms·
You left out the two I’ve been considering, hard anodized and high carbon steel. Any reason why?
by rblatz 6y ago
You left out the two I’ve been considering, hard anodized and high carbon steel. Any reason why?
- forgotmypw17 6y agoI just wrote down what I could remember and have experience with. I don't buy frying pans, so I take what I can get.
- phoenixfangor 6y agoWe've switched to carbon steel from cast iron; while it's easy to warp the carbon steel (and we have), it still works fairly well on our electric range. The seasoning is just as good as cast iron. A heavier high carbon steel pan might avoid the warping issue, but ours are all pretty thin.