My husband, for some reason I don't yet know, wonders if any of you own or have cooked with a carbon steel pan. I think he means to buy one and I think he's thinking of a frying pan. Anybody have any experience with CARBON STEEL? Thanks so much in advance if you would care to share about it.
Our cooktop is induction so the top is glass. I sear steaks, duck breasts, make frittatas, last night, I made a socca and turned it into a bbq chicken pizza, pan fry potatoes..... After seasoning it, it becomes nearly non-stick so any time I need a non-stick pan,it's my first choice. I've made tofu stir fry in it and I've made the ATK pizza in it.
I bought the one recommended by ATK, I think it is the www.cooksillustrated.com/equipment_reviews/1623-12-inch-carbon-steel-skillets at the time, they recommended 11-3/4 or some such size, which is what I got but 12" is probably what I'd get. They were pricey for a while till after the episode ran but think they are more reasonable. If I had more kitchen space (hahahaahahahahahahahahahah), I'd get a carbon steel wok.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'