applecrisp1
Politicos
I have made 1,543 posts
Right now I'm Offline
I joined September 2016
I've received 134 likes
|
Post by applecrisp1 on Oct 2, 2016 16:09:31 GMT -5
I mentioned in another thread that I was thinking of buying a new pan to use on my stove top -- after I went thru my pots and pans and tossed two (what took me so long). And no surprise I got lots of great tips and suggestions. Thanks all.
Wallycat mentioned a carbon steel pan. I wasn't familiar with it but recognized it after looking at the pictures online. I did a quick search, watched an American Test Kitchen video reviewing them (more detailed review in Cooks Illustrated) etc. I love my Lodge cast iron so this pan looked interesting. I do like that it is lighter than a cast iron skillet --- those things are heavy! And like Wallycat mentioned, they are typically manufactured in France, but some US companies make them too (ie Lodge, Vollrath etc). Plus, super important to me is that there are no peeling surfaces, chemical coatings and not going to end up in the land fill in a few years like many non-stick pans etc. They say that it is amazing at getting a good sear to making delicate foods like eggs since becomes super nonstick.
Hmm, thinking of a stainless skillet too.
Does anyone have a carbon steel pan? Thoughts? Use on electric, gas or ?
Thanks!
|
|
|
|
Post by mcgee on Oct 4, 2016 0:06:44 GMT -5
I've never heard of one. Will be interested to hear what others have to say. I'm off to Google them in the meantime.
|
|
testkitchen45
>100 posts
I have made 166 posts
Right now I'm Offline
I joined September 2016
I've received 14 likes
|
Post by testkitchen45 on Oct 4, 2016 18:30:38 GMT -5
I have a DeBuyer blue steel crepe pan, and I do NOT recommend it for anything other than crepes. I tried an egg on it once, & had to get a jackhammer to get the egg off, even with butter. I think crepes are easy b/c the pan has so much butter (more than w/ eggs). I don't think it's a substitute for a good-quality (not cheapie peeling) nonstick pan. Disclaimer: I'm no expert on these pans, & in fact will see if Google can help me locate that ATK review--sounds interesting.
|
|
applecrisp1
Politicos
I have made 1,543 posts
Right now I'm Offline
I joined September 2016
I've received 134 likes
|
Post by applecrisp1 on Oct 4, 2016 18:56:38 GMT -5
mcgee - I've never heard of that name pan until Wallycat mentioned it, but it did look familiar after I looked it up. Thx testkitchen for your review. Here's the ATK you tube video that I watched (I guess doesn't go into as much detail as the article since just a short vid). I will say my kitchen space looks gooooood since I got rid of some pans. Maybe i should just keep it that way. you tube vid on what they say is the best carbon steel skillets and other info..... |
|
|
|
Post by wallycat on Nov 28, 2016 20:21:10 GMT -5
I ordered one today (recommended from cook's illustrated) and will report back once it arrives and I use it a few times.
|
|
applecrisp1
Politicos
I have made 1,543 posts
Right now I'm Offline
I joined September 2016
I've received 134 likes
|
Post by applecrisp1 on Nov 28, 2016 21:39:51 GMT -5
I ordered one today (recommended from cook's illustrated) and will report back once it arrives and I use it a few times. Wallycat, Please do! I'm super interested to get your feedback. Which one did you get. Hope you enjoy the new pan! |
|
|
|
Post by wallycat on Nov 28, 2016 22:35:07 GMT -5
I got the 11 7/8" matfer that cook's illustrated rated highly.
|
|
applecrisp1
Politicos
I have made 1,543 posts
Right now I'm Offline
I joined September 2016
I've received 134 likes
|
Post by applecrisp1 on Jan 4, 2017 17:50:24 GMT -5
I ordered one today (recommended from cook's illustrated) and will report back once it arrives and I use it a few times. Wallycat, Please do! I'm super interested to get your feedback. Which one did you get. Hope you enjoy the new pan! Hi Wallycat, If you had a chance to use the pan, I was wondering what you thought? Likes? Dislikes? Thx. |
|
|
|
Post by wallycat on Jan 4, 2017 18:39:00 GMT -5
Hey! I used it to make duck breasts, but that's it so far.
It is a lot lighter than my Lodge, but it is not light in comparing a teflon coated aluminum pan. The seasoning was really easy to do---crazy with the potato peelings.
I need to use it a few more times before I declare it good or bad. Maybe eggs for lunch tomorrow and cross fingers!
|
|
applecrisp1
Politicos
I have made 1,543 posts
Right now I'm Offline
I joined September 2016
I've received 134 likes
|
Post by applecrisp1 on Jan 4, 2017 23:06:17 GMT -5
Hey! I used it to make duck breasts, but that's it so far. It is a lot lighter than my Lodge, but it is not light in comparing a teflon coated aluminum pan. The seasoning was really easy to do---crazy with the potato peelings. I need to use it a few more times before I declare it good or bad. Maybe eggs for lunch tomorrow and cross fingers! Wallycat, thanks so much for the info. I did see a video using the potato skins to season -- I so agree, that was definitely different. Who knows the eggs might be sliding around like I saw on the ATK vid. I gotta say I'm intrigued after you first mentioned it. I''ve never heard of the pan before (or at least the benefits) and since then I've seen it mentioned in articles/online etc. |
|
|
|
Post by wallycat on Jan 7, 2017 11:11:49 GMT -5
I made my goat kidney's in the pan last night. Worked beautifully and amazingly easy to clean up. As CI indicated, it is the best of cast iron and the best of a lighter weight steel...it is very responsive to temperature so heats up quickly and cools down fairly quickly, unlike a cast iron pan.
The little globes I cooked up did not stick at all. I'm having a huge cooking fest today for company but will try eggs in there soon after and report back.
|
|
applecrisp1
Politicos
I have made 1,543 posts
Right now I'm Offline
I joined September 2016
I've received 134 likes
|
Post by applecrisp1 on Jan 7, 2017 13:45:36 GMT -5
Thanks for the review, sounds like you are liking the new pan. Have fun with your company (I think you mentioned ribs for dinner), enjoy!!
|
|
|
|
Post by karenw on Aug 17, 2017 19:06:54 GMT -5
Wallycat-I have been interested in purchasing a carbon steel pan. Have you gotten more use from yours? What is your overall opinion so far? They seem like a nice alternative to nonstick which only lasts so long and cast iron which is way too heavy for me. Do you have to season it frequently or once it is done, you are good to go? If you see this, give me your input. Thanks.
Karen
|
|
|
|
Post by wallycat on Aug 17, 2017 20:44:44 GMT -5
Karen,
I've only seasoned it once. I've cooked on it quite a few times...even pan fried eggs....glides off....It's been about 4 months or so and no complaints thus far.
I water-rinse and paper towel it, add a little oil over heat and smear with the paper towel to keep it seasoned but nothing more than that. If you have anything specific, happy to answer.
|
|
|
|
Post by karenw on Aug 18, 2017 14:43:27 GMT -5
Thanks Wallycat! I may take the plunge since most are reasonably priced as well for a pan that should last a lifetime
Karen
|
|
