Who here cooks in carbon steel pans. Thinking of getting one, but want real world feedback. I see raving reviews online, but before I sink $75 into a skillet, Iād like to see what experienced users say. Thanks for the feedback.
I have two. Took a bit to season them. Like them a lot . Much lighter than cast iron. same benefits for stove top cooking
Not carbon Steel, this is a ZERNEIL Stainless Steel Wok.
My better half did not like using my Cast Iron Wok, it weighs 7 lbs. and is a pain to clean and maintain, so I purchased one like this one below, it weighs 3 lb. 12 oz.
It is Honeycomb Technology, and I have got to say that it is awesome. Heats up fast, you don't need a lot of oil, great heat distribution and TRULY NON-STICK and super easy to clean. Mine is the 14" version.
Oven Safe, Double-Side Hybrid Hex Nonstick Technology, Electric Stovetop Compatible, 316 Stainless Steel Super Great Material, Dishwasher Safe
I have a carbon steel griddle, don't use it much. I prefer cast iron. Cast is easier to season because it is porous. I'm really not much of a cook. I don't see any real reason one type won't get the job done as well as the next. After all your just preparing a turd !
Got 2 lodge brand doesn't hold the heat like cast but works the same otherwise use one or the other every day . Almost never use the stainless or the no stick Teflon ones anymore
there is no man more free than he who has nothing left to lose --unknown-- " If it bleeds we can kill it" Conan The Barbarian
Now I know that all it takes to make your own pan is 5 years of metal work apprenticeship, 10 years of practical experience and $250,000.00 of shop equipment!
The only thing I will be able to Forge, is to "Forge Ahead" lol
Thanks for posting that entertaining video antelope_sniper
I've seen Chinese using a wok, sliding things up from the middle to park on the side while something else was moved down. You gotta have some stick for that to work.
Got 2 lodge brand doesn't hold the heat like cast but works the same otherwise use one or the other every day . Almost never use the stainless or the no stick Teflon ones anymore
Did yours bow up in the center...or are they dead flat when hot?
Well this is a fine pickle we're in, should'a listened to Joe McCarthy and George Orwell I guess.
I'd tried seasoning them like cast iron, but the season kept peeling off. I found that after the first few times cooking with them all they need is to be wiped with a drop of oil and call it good. The pan looks like an old piece of galvanized sheet metal now, but works better than ever. If food sticks, I wash it, oil it, and keep using it. Seems to get better with use. It will never have a season that is pretty to look at.
Modern thought is that you have to use soap to remove every germ. They don't think about the fact that the next time you use it, the heat will immediately kill everything on it. It'll be totally sterile in a minute.
āIn a time of deceit telling the truth is a revolutionary act.ā ā George Orwell
It's not over when you lose. It's over when you quit.
I seasoned mine initially with the potatoes skins salt and oil. Then used very thin (completely wiped off with paper towel) layers of grapeseed oil and in the oven at 380 for an hour, left in oven to cool for about another 30 min. Two coats of that and the entire pan is a nice bronze color with no residue or stickiness. One thing Iāve learned is that you donāt have to get oil to its smoke point to create the polymerization needed for seasoning. That was a misconception Iāve had for a long time. No need to smoke the house up.
Got 2 lodge brand doesn't hold the heat like cast but works the same otherwise use one or the other every day . Almost never use the stainless or the no stick Teflon ones anymore
Did yours bow up in the center...or are they dead flat when hot?
Was it your wife who turned the stove onto vaporize and warp your pan....and then not tell you?