4 ms·

Same here. After getting rid of our scratched teflon pans, we bought large and small de Buyer carbon steel pans. We have 2 cast iron pans also, but barely use t

Same here. After getting rid of our scratched teflon pans, we bought large and small de Buyer carbon steel pans. We have 2 cast iron pans also, but barely use them anymore. The lighter carbon steel ones are much more versatile. We do, however, still use our cast iron griddle for making bacon in the oven. Comes out perfect every time. For anyone reading who is new to carbon steel, the trick to non-stick cooking is making sure the pan gets hot. And if something does stick? It pretty much wipes right off while the pan is still hot.

lmilcin 5y ago
Another trick is to use sharp metal utensils. If you use wood it will just smear stuff on the pan, not helping at all. By complete accident my spatula is also from DeBuyer (https://www.debuyer.com/en/flexible-turner-slotted-fkofficium-1024.html https://www.debuyer.com/en/flexible-turner-slotted-fkofficiu...). It is very sharp and it easily scrapes anything that dares to stick (due to my mistake of not getting it hot enough), without smearing it.
- abustamam 5y ago
  I am not very experienced in the world of cooking but don't most chefs recommend _not_ using metal utensils on metal pans? I've never heard of carbon steel prior to today so is it special in some way?
  - harambae 5y ago
    I've always heard to not use metal on Teflon. I think metal on metal is OK.
  - aceazzameen 5y ago
    Almost all woks and sometimes flat top grills in restaurants are made from carbon steel. Flipping burgers with metal spatulas has never been a problem for cooks. Same thing here. Although I've never really had to scrape mine with a metal utensil before. Just turn food. Seriously things rarely stick, unless I'm impatient about preheating. Pros are they can take very high temperatures, you can be rough with them, are non-stick when seasoned and at a proper temperature (like cast iron), and much lighter than cast iron. Cons are you don't want to cook liquidy acidic foods in them that often (removes the seasoning off the pan), they can rust easily if not seasoned, and require slightly more maintenance then stainless steel or Teflon pans. Basically you're not washing these with dish soap. Just a rinse, maybe some scrubbing with kosher salt, and heating it on the stove to dry and sterilize it. Keeping it lightly oiled when cooking or storing it helps too. They're a great work-horse pans. We got ours after having to throw out our last scratched Teflon pans. Making scrambled eggs in carbon steel was hard at first, but over time as a better seasoning developed and figuring out the right temperatures to use, I now get the same results as I use to in Teflon.

lmilcin 5y ago

Another trick is to use sharp metal utensils. If you use wood it will just smear stuff on the pan, not helping at all. By complete accident my spatula is also from DeBuyer (https://www.debuyer.com/en/flexible-turner-slotted-fkofficium-1024.html https://www.debuyer.com/en/flexible-turner-slotted-fkofficiu...). It is very sharp and it easily scrapes anything that dares to stick (due to my mistake of not getting it hot enough), without smearing it.

abustamam 5y ago
I am not very experienced in the world of cooking but don't most chefs recommend _not_ using metal utensils on metal pans? I've never heard of carbon steel prior to today so is it special in some way?
- harambae 5y ago
  I've always heard to not use metal on Teflon. I think metal on metal is OK.
- aceazzameen 5y ago
  Almost all woks and sometimes flat top grills in restaurants are made from carbon steel. Flipping burgers with metal spatulas has never been a problem for cooks. Same thing here. Although I've never really had to scrape mine with a metal utensil before. Just turn food. Seriously things rarely stick, unless I'm impatient about preheating. Pros are they can take very high temperatures, you can be rough with them, are non-stick when seasoned and at a proper temperature (like cast iron), and much lighter than cast iron. Cons are you don't want to cook liquidy acidic foods in them that often (removes the seasoning off the pan), they can rust easily if not seasoned, and require slightly more maintenance then stainless steel or Teflon pans. Basically you're not washing these with dish soap. Just a rinse, maybe some scrubbing with kosher salt, and heating it on the stove to dry and sterilize it. Keeping it lightly oiled when cooking or storing it helps too. They're a great work-horse pans. We got ours after having to throw out our last scratched Teflon pans. Making scrambled eggs in carbon steel was hard at first, but over time as a better seasoning developed and figuring out the right temperatures to use, I now get the same results as I use to in Teflon.