Baking Steel has entered the carbon steel market.
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Pretty nice looking pan. I'm sticking with stainless and CI though, I don't see the advantage. One thing that does strike me after looking at the pictures is they stamp out a carbon steel disk, spot weld a handle to it and sell it for $89. What a deal....for them !!! -
Thanks for posting, Ron. I see from the link, the new pans are actually made by de Buyer. I've got one of their woks and it is easily among the best I've ever used. Here's a link to a Serious Eats article that offers a very informative view of CS vs CI.Comment
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I have a carbon steel pan I've never really warmed up to. I guess I should give it some attention at some point.Comment
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The difference between CI and CS depends on the weight/thickness of your CI. I have a new Lodge combo cooker and the lid doubles as a sauté pan. It's VERY heavy and takes a while to heat. That makes it great to use for searing steak, etc where the retained heat means that the pan temp varies less. It also means it's crappy for sautés where you want to control temp and have the pan react quickly.
I also have some of my grandmother's Wagner CI which is thinner and much better at reacting. It's still not as thin as CS but it's fine for a lot of sauté purposes.
You can, of course, use SS for sautéing but you need to use more oil and watch sticking. With a well seasoned CS pan you get the relatively non-stick performance of CI that's seasoned, but the responsiveness of SS.Last edited by rickgregory; April 25, 2021, 10:23 AM.Comment
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I've had my eye on this for the last couple of months. Waiting for a review from Serious Eats. I bought their Baking Steel to use in my oven for pizza's, and love it.Comment
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I have the baking steel and love it for my pizza. I will keep an eye on this for further reviews.Comment
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I use Mauviel and their great!Comment
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Given CS pans of the same thickness does anyone really believe that the manufacturer really has any bearing on actual performance?
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