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jkiemele
222
Oct 19, 2017
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I prefer carbon steel. It combines the aspects of cast iron and a traditional stainless pan and does a wonderful job. I have a few different carbon steel pans and they are continually my go-to. Note that these must be seasoned like cast iron. Even so, well worth it. Massdrop will have this drop every once in a while: https://www.massdrop.com/buy/matfer-black-steel-pans
Oct 19, 2017
AxelAzzopardi
1
Oct 19, 2017
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jkiemeleThank you so much for the tip. Does it take long to season the pan?
Oct 19, 2017
jkiemele
222
Oct 19, 2017
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AxelAzzopardiIt's a process, but I find it worth it. There is an initial seasoning done, then every time you use it, the seasoning will continue to build up and become better. Over time you will have an outstanding pan that is literally priceless. Here's a good article about seasoning: https://www.cooksillustrated.com/how_tos/9588-how-to-season-a-carbon-steel-pan
Oct 19, 2017
marchone
19
Jun 11, 2019
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AxelAzzopardiA quick method at home is to scrub the new pan with soap and water. Set the pan on a high flame for a half hour or so. Off the heat carefully fill the pan with vegetable oil and let sit overnight. Discard the oil, or save it to reuse on other new pans. The pan is now seasoned and ready for use.
Jun 11, 2019
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