Just got my Lodge 15 inch carbon steel pan and I'm trying to decide what to make in it. I already thought of Paella, but any other suggestions would be appreciated.
-
-
Isn't potato peels, oil, and salt the first thing you're supposed to cook in it? 🤪 -
That thing is just begging for a frittata. Stovetop to oven is where this excels. Or maybe Island Pork Tenderloin. Also stove to oven. https://www.epicurious.com/recipes/f...lad-108103/ampComment
-
Pizza? Scrambled eggs with a little cream cheese?Comment
-
I have a similar pan that I did mac & cheese in, got a nice crusty/crunchy bottom along with a toasted top......................yum.
Comment
-
Man I want one of those - is it flat? I mean, is it FLAT?
I bought one, sent it back because it was horrendously domed in the center, couldn't even imagine trying to cook something liquid or semi-liquid in it.
Bought another from Wayfair, one of those "Gotham steel" copper-looking things, 15" pan, it's terribly domed, as well. Wife uses it for various things, but the most common is bacon and it is impossible to get it cooked evenly. Between our induction cooktop having a small center element (despite the obviously misleading large concentric circle pattern painted on it making you think the element is very large and 'self-sizing'), the bacon comes out fully cooked and crispy on one half, while the portion that rests toward the edges is obviously undercooked and floppy. Really disappointing.
I've tried to get her to use the cast iron, but even that doesn't distribute the heat outwardly evenly enough to cook things in an even manner. I think our center element is probably no larger than 6". <sigh> And, she hates the weight, so she won't use the CI, anyways.
BTW, the first one I bought and sent back immediately was this BK Black Steel Seasoned Carbon Steel Paella Pan, 15". Really, really badly domed.
Comment
-
Pialla (or however you spell it) or maybe a seared and roasted chicken. Can't go wrong with chicken fried steak or blackened river kitty.Comment
-
Paella!!!!!!!!!!!!!Comment
-
A frozen pizza or an egg dish so you can see the nuances with nothing too elaborate.Comment
-
Great looking pan. Gratz on the purchase. I’m sure anything you cook in it will be delicious. The entire culinary world is at your disposal.Comment
-
realdocBBQ They dome those pans on purpose, and Induction is the reason. Basically if you dump too much heat into the pan too fast it'll warp and you'll get a spinner. People just turn the heat up to high, or whatever, and on induction the metal heats so fast that it warps. My Lodge 12" carbon steel skillet has a pretty good dome, but If I preheat it slowly it mostly evens out.Comment
-
-
Diced potatoes, onions, peppers, sausage and eggs.
Comment
Comment