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Should I return this carbon steel pan?

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  • DogFaced PonySoldier
    commented on 's reply
    This was cold. I checked it when I got it, and it was domed before I ever heated and used it. The pic this morning is cold, too, with only water, though I did use it last night - now that I think about it, I think the doming was a bit worse when cooking with it. As it is now, I don't think it's particularly usable in my situation, and with my style of cooking, sadly.

  • RonB
    replied
    Send it back, but I don't know if you can do better with a single layer carbon pan. Metal expands when heated, and something has to give. The bottom will either dome or bottom out.

    I had a cheap flat bottom wok and it bottomed out, so I bought one with thicker steel. It also bottoms out, and I have learned to live with it.

    I guess something with a much thicker bottom might better resist warping.

    Can you try it on a different heat source just to see what it does? That won't help with your induction top, but might answer questions...

    Leave a comment:


  • DogFaced PonySoldier
    replied
    Maybe I should opt for the Made In version - a little higher, but surely better quality control, no?




    Picture is a link, click it to see.

    Leave a comment:


  • DogFaced PonySoldier
    started a topic Should I return this carbon steel pan?

    Should I return this carbon steel pan?

    So I jumped in and bought my first carbon steel - a 15" paella pan from BK, on Amazon. Luckily, Amazon has a very good return policy...

    So last night I just wanted to fry up some taquitos and decided since it's large, I could do a bunch - here's what it looks like:



    I'm a little irritated at the doming in the middle... it doesn't look like it to the naked eye, but when putting water (or oil) in it, it obviously isn't even close to flat. Plus, if it were slightly domed the OTHER way, you could at least cook on it in the center, but as this is, the oil and such moves to the outside of the pan, the hottest part is in the center of the pan with no oil and things seem to cook way too hot in the center and not at all on the edges.

    Maybe it's just too big to use for my induction setup anyways. I notice my large cast iron also cooks more in the center, I think my induction setup, even though it has lines marked out to like 11", doesn't actually have an element (is that what it's called?) underneath that is that big - I think it's about 8", judging from watching liquids boil in the bottom of a skillet.

    So I don't think from my limited 1-cook experience that the thinner carbon steel transfers heat out to the edges all that well from a smaller center element, and combining that with the domed bottom and oil pooling out at the edges, I think I should send this back.

    For $70, I don't think it's going to work too well for me.

    What say you, Pitmasters?
    Last edited by DogFaced PonySoldier; August 6, 2022, 08:24 AM.

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