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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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New entry into the carbon steel pan market

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  • RonB
    Club Member
    • Apr 2016
    • 14057
    • Near Richmond VA
    • Weber Performer Deluxe
      Pizza insert
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      lots of probes.

    New entry into the carbon steel pan market

    Baking Steel has entered the carbon steel market.

  • Troutman
    Club Member
    • Aug 2017
    • 8121
    • 1521






    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 !!!


    • Attjack
      Attjack commented
      Editing a comment
      Advantage is weight but the one I have is still pretty heavy.
  • MBMorgan
    Club Member
    • Sep 2015
    • 6711
    • Colorado
    • > Weber Genesis EP-330
      > Grilla Grills Original Grilla (OG) pellet smoker
      > Pit Barrel Cooker (gone to a new home)
      > WeberQ 2000 (on "loan" to a relative)
      > Old Smokey Electric (for chickens mostly - when it's too nasty out
      to fiddle with a more capable cooker)
      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
      > Thermoworks Smoke
      > 3 Thermoworks Chef Alarms
      > Thermoworks Thermapen
      > Thermoworks IR-GUN-S
      > Anova sous vide circulator
      > Searzall torch
      > BBQ Guru Rib Ring

    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.


    • RonB
      RonB commented
      Editing a comment
      That was a good read.
  • Attjack
    Club Member
    • Aug 2017
    • 4847
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    I have a carbon steel pan I've never really warmed up to. I guess I should give it some attention at some point.


    • Polarbear777
      Polarbear777 commented
      Editing a comment
      Shouldn’t take too long to warm up.

    • Attjack
      Attjack commented
      Editing a comment
      I didn't get it seasoned very well so I think I may want to strip it down and start over.
  • rickgregory
    Founding Member
    • Aug 2014
    • 1294
    • Seattle, WA

    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.


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Spot on!
  • CRO
    Founding Member
    • Jul 2014
    • 251
    • Northern Illinois
    • 22.5" Weber Performer
      Slow 'N Sear with Drip 'N Griddle
      18" Weber Jumbo Joe
      Pit Barrel Cooker
      ThermoWorks Smoke
      Maverick ET-733
      Coleman Roadtrip Grill LXE (for Tailgating at Packer games)
      Weber Rapidfire Chimney Starter
      Favorite Beer - New Glarus Moon Man or Spotted Cow

    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.


    • Rob Johnston
      Club Member
      • Apr 2018
      • 687
      • Pittsburgh, PA

      I have the baking steel and love it for my pizza. I will keep an eye on this for further reviews.


      • HouseHomey
        Club Member
        • May 2016
        • 5580
        • Huntington Beach, Ca. Surf City USA.
        • Equipment
          Primo Oval xl

          Slow n Sear (two)
          Drip n Griddle
          22" Weber Kettle
          26" Weber Kettle one touch
          Blackstone 36” Pro Series
          Sous vide machine
          Kitchen Aid
          Meat grinder
          sausage stuffer
          5 Crock Pots
          Two chimneys (was 3 but rivets finally popped, down to 1)
          cast iron pans,
          Dutch ovens
          Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
          The help and preferences
          1 extra fridge and a deep chest freezer in the garage
          A 9 year old princess foster child
          Patience and old patio furniture
          "Baby Girl" The cat

          Erik S.

        I use Mauviel and their great!


        • Histrix
          Club Member
          • May 2016
          • 479
          • 757

          Given CS pans of the same thickness does anyone really believe that the manufacturer really has any bearing on actual performance?




          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
          See more
          See less
          Meat-Up in Memphis