4 ms·
I went from teflon to ceramic to cast iron to steel ("carbon steel"). You still have to season it, but it's a lot lighter than cast iron and things stick less.
by f38zf5vdt 4y ago
I went from teflon to ceramic to cast iron to steel ("carbon steel"). You still have to season it, but it's a lot lighter than cast iron and things stick less. The price point is roughly the same. Searing with gas or induction is straightforward.
- jlkuester7 4y agoThe price point of carbon steel pans is about the same as cast iron? My first exposure to carbon steel was a link someone posted out here on HN and the linked pans were $100's (compared to cast iron which are $10's). Maybe I just looked at a very expensive sample..
- f38zf5vdt 4y agoThey are very affordable, but you need to order from somewhere that wholesales to restaurants. https://www.wasserstrom.com/restaurant-supplies-equipment/pan-fry-118-quot;-carbon-thermalloy-6068153 https://www.wasserstrom.com/restaurant-supplies-equipment/pa... These pans are pre-seasoned and ready for use.
- peatmoss 4y agoSide benefit, you get an ergonomic pan. I was gifted a couple a couple of carbon steel egg pans when a friend of a friend closed a restaurant, and I was like, "ah these are pans that need to be comfortable through a shift, not look shiny at Crate & Barrel for amateurs." I feel like carbon steel is the biggest secret that people outside the restaurant biz are oblivious to. I have cast iron, but my carbon steel gets used much, much more.