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If you cook for a hobby there are plenty of great products in this thread but they aren’t commodity pans. If you cook en masse / for a family then you’ve figur
by gorgoiler 5y ago
If you cook for a hobby there are plenty of great products in this thread but they aren’t commodity pans.
If you cook en masse / for a family then you’ve figured out that a stack of pans is a commodity worth having. I went with de Buyer carbon steel pans:
https://www.debuyer.com/en/454-steel-cooking https://www.debuyer.com/en/454-steel-cooking
Their Black Iron pans are the thinnest and work best on gas.
The Mineral B pans are thicker and won’t warp as much on induction, where you really need to be flat bottomed no matter how hot the stove. The “beeswax” thing feels like bullshit but who cares.
Carbon steel is everything you want from a cast iron pan but without worrying that it will crack, much better heat distribution, and a fraction of the mass.
- ComputerGuru 5y agoThe heat distribution is really only better if you give it time to warm up evenly. They get hot quickly, so many people assume they’re ready to use but they won’t have yet heated evenly (except on induction, but that would apply for cast iron as well). Cast iron takes way longer to heat up, so it too can achieve similar heat distribution - just in four times as long. Thanks for sharing that link. Their prices seem very reasonable for family cooking! Also, continuer sans accepter on the cookie pop up made my day.