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New entry into the carbon steel pan market

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

    Leave a comment:


  • HouseHomey
    replied
    I use Mauviel and their great!

    Leave a comment:


  • HouseHomey
    commented on 's reply
    Spot on!

  • RonB
    commented on 's reply
    That was a good read.

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

    Leave a comment:


  • CRO
    replied
    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.

    Leave a comment:


  • Attjack
    commented on 's reply
    I didn't get it seasoned very well so I think I may want to strip it down and start over.

  • Polarbear777
    commented on 's reply
    Shouldn’t take too long to warm up.

  • rickgregory
    replied
    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.

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  • Attjack
    commented on 's reply
    Advantage is weight but the one I have is still pretty heavy.

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

    Leave a comment:


  • MBMorgan
    replied
    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.

    Leave a comment:


  • Troutman
    replied
    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 !!!

    Leave a comment:


  • RonB
    started a topic New entry into the carbon steel pan market

    New entry into the carbon steel pan market

    Baking Steel has entered the carbon steel market.

    Original Baking Steel® is Made in the USA & pre-seasoned with our proprietary oil. Throw away your old stone and start making better pizza, breads, & more!

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