I answered Purc in Richard Chrz thread on his new Mauviel pan, but realized I had got so long winded that I was kinda hijacking the post. And also that more than one person might benefit from this. So, here we go .... .and expanded, with pictures and everything!
Purc Here's two videos from Uncle Scott to get you started down the rabbit hole :-)
and
Some things to consider
answering those questions helps .... for example, De Buyer has 3 lines of carbon steel: Blue, Mineral B, and Mineral B Pro. Blue is thinner, lighter, needs less seasoning to get started. BUT heats and cools off faster, more like stainless steel. Mineral B and Pro are the same thickness and weight, but only Pro can go in the oven for long periods at high heat. My Mineral B Pro 12.5" pan weighs 6.6 lbs. and my Made In 12" Blue Carbon Steel pan (very comparable to the De Buyer Blue) weighs 4.3 lbs.
Speaking of the inevitable MCS ..... De Buyer had a sale going and I got a Blue Carbon Steel 9.5" Crepe Pan, shipping and everything, for $36. It should be here tomorrow and then Palacsinta (Hungarian Crepes) will be happening!
the second video really helps you with what is going to be best for you. It's less about brand and more about features and asks many similar questions to what I'm asking. It then gives you solid ideas of which brands/styles meet which needs and features.
have fun with the rabbit hole ;-)
Edit: Additional thought/input. Karyn's boyfriend is a professional cook, currently a sous chef. He uses standard gear provided in his kitchen with two exceptions. 1 is his knives, which are Wusthof (that got him approved as boyfriend material LOL) and 2 is his carbon steel. He has a Matfer Bourgeat 11" which he swears by in a professional setting and home setting both.
Pictures of my Carbon Steel to give ideas of size, weight, handles, actual cooking surface, etc .... in a couple pictures I put a ruler across the pan to give you an idea of total size vs cooking surface.
here's the Made In CS .... it is 2mm thick, similar to the Matfer Bourgeat. The 12" pan weighs 4.3 lbs, and the 8" and 10" are about 2 and 3 lbs respectively
Here's a picture comparing the older Made In handle design on the 12" to the newer handle design on the 10" pan .... the 12" also has this new handle design now. I much prefer the new handle, but I'm not going to spend money to replace what is otherwise a very functional pan.
Here's the Made In 12" and the De Buyer Mineral B Pro 12" ... notice how much more robust the De Buyer is
And the Made In and De Buyer on the stove to give you an idea of just how big they really are
Here's my woks .... Made In 13" and some no name 14" that actually works nicely. That handle can never go in the oven or on the grill, though.
Also, the LG Studio came with a stand for a wok, which is super handy
Purc Here's two videos from Uncle Scott to get you started down the rabbit hole :-)
and
Some things to consider
- What kind of stovetop will you use this on: gas, electric flattop, induction?
- Do you intend to use this pan on both the stovetop and the oven?
- Weight: are you comfortable with a 5-6 (or more) lb pan? Or is 2-3 lbs more what you want?
- What types of cooking are you doing? Eggs and bacon, steaks, potatoes, one pan dinners, crepes, tortillas? Other?
- Are you good with the inevitable "I NEED more of these pans" to kick in?
answering those questions helps .... for example, De Buyer has 3 lines of carbon steel: Blue, Mineral B, and Mineral B Pro. Blue is thinner, lighter, needs less seasoning to get started. BUT heats and cools off faster, more like stainless steel. Mineral B and Pro are the same thickness and weight, but only Pro can go in the oven for long periods at high heat. My Mineral B Pro 12.5" pan weighs 6.6 lbs. and my Made In 12" Blue Carbon Steel pan (very comparable to the De Buyer Blue) weighs 4.3 lbs.
Speaking of the inevitable MCS ..... De Buyer had a sale going and I got a Blue Carbon Steel 9.5" Crepe Pan, shipping and everything, for $36. It should be here tomorrow and then Palacsinta (Hungarian Crepes) will be happening!
the second video really helps you with what is going to be best for you. It's less about brand and more about features and asks many similar questions to what I'm asking. It then gives you solid ideas of which brands/styles meet which needs and features.
have fun with the rabbit hole ;-)
Edit: Additional thought/input. Karyn's boyfriend is a professional cook, currently a sous chef. He uses standard gear provided in his kitchen with two exceptions. 1 is his knives, which are Wusthof (that got him approved as boyfriend material LOL) and 2 is his carbon steel. He has a Matfer Bourgeat 11" which he swears by in a professional setting and home setting both.
Pictures of my Carbon Steel to give ideas of size, weight, handles, actual cooking surface, etc .... in a couple pictures I put a ruler across the pan to give you an idea of total size vs cooking surface.
here's the Made In CS .... it is 2mm thick, similar to the Matfer Bourgeat. The 12" pan weighs 4.3 lbs, and the 8" and 10" are about 2 and 3 lbs respectively
Here's a picture comparing the older Made In handle design on the 12" to the newer handle design on the 10" pan .... the 12" also has this new handle design now. I much prefer the new handle, but I'm not going to spend money to replace what is otherwise a very functional pan.
Here's the Made In 12" and the De Buyer Mineral B Pro 12" ... notice how much more robust the De Buyer is
And the Made In and De Buyer on the stove to give you an idea of just how big they really are
Here's my woks .... Made In 13" and some no name 14" that actually works nicely. That handle can never go in the oven or on the grill, though.
Also, the LG Studio came with a stand for a wok, which is super handy
Comment