MCS Strikes Again!

[FireMan]

Yeah, I know I’m a big sucker fer mo cookin stuff. My warped mind told me I needed a new skillet. I only have 9, 2-stainless, 1-ceramic, and 6 cast iron. Figgered I needed a round number, so I got, as the sticker said, a round skillet 10 1/2” sized Matfer Bourget carbon steel.
I seasoned it this morning & cooked my supper in it this evening, a nice Wib Eye.

[FireMan]

Boy did this post come out jaberwokie.

[Richard Chrz]

Boy you are bad for my MCS! I’ve stared at these and similar, for an omelette pan… please keep us updated on this purchase.

[FireMan]

Glad to be of inspiration. 😎

[DaveD]

A noble calling, sir

[RichieB]

You never have enough cooking tools. It's the challenge to where to store them is my issue. Nice cook too.

[ItsAllGoneToTheDogs]

looks terrible I wouldn't use that or eat that steak... since you won't be needing the pan at least I'll go ahead and bite the bullet and offer to take it off your hands for free to save you a trip to the recyclin' bin

(great lookin new toy and I'm sure that steak hit the spot )

[barelfly]

Yep….this stirs the pot a bit…I’ve been eyeing a CS skillet to go with my CS paella pan I’m using as a normal skillet but I don’t like that it doesn’t have a long handle…so your justification of making it round number is perfect!

and love that gold color you got after the seasoning!

[RonB]

I see nothing wrong with this purchase.

[FireMan]

Well, shoot, that just made my day. That was easy.

[FireMan]

A bi t of a side note, I went with the Matfer cuz ATK rated it the best. I have never been steered wrong by those folks yet, after all the testing they do.

[MsTwiggy]

What about Debuyer they have a bunch of steel
offerings too? 🔥🔥🐿️

[FireMan]

MsTwiggy , I am no expert cept when it comes to CS woks.
ATK liked the Matfer cuz the handle is at a slight angle fer openers. Western outfits have flat handles & the other Frenchies stick up in the air a little bit further. It appears the Matfer & the De Buyer are the preference. The Matfer is just a tad less pinienza, I found. I did see $300 skillet, but that’s nuts. It is not worth it.

[MsTwiggy]

FireMan $300 💸💸💸 thats a bit much. I thought they had carbon steel skillets for reasonable/comparable prices. I haven’t pulled the trigger yet on one but like the consideration of the handle slant. Hadn’t really given that much thought. 🔥🔥🐿️

[DTro]

Wib eyes, yum!

[painter]

Looks amazing!

[TripleB]

New toys are always fun. Why else do this? Using equipment to achieve our desired culinary tastes. Drive On!

[hoovarmin]

A much needed and handsome pan, indeed.

[Finster]

I have 2 of the Matfer CS pans. This size, and the 8 in.
Both get plenty of use, and I love them. Biggest selling point for me was the welded handles, instead of riveted.
I like that the entire inside of the pan is smooth.
I'm just gonna go ahead and say you're going to love this pan.
Nice scratch of the MCS itch 👍

[Smoker_Boy]

Dumb question - How do you keep stuff from sticking? Stuff like eggs.

[Finster]

season them like cast iron

[Smoker_Boy]

Finster - Are there any tricks such as having the pan hot before putting in food?
I ask because I haven't cooked with cast iron for 40 years or so.

[Finster]

yes. definitely heat them before adding food.
I don't get them screaming hot unless I'm trying to sear something, which isn't often. For most things, I just let it get a little warm before adding food..

[FireMan]

Smoker_Boy, no dumb question. If’n ya haven’t used it how would you know. My woks are Carbon Steel & as far as skillets go I have used CI 80% of the time, my stainless 5%, my ceramic 5% and my woks 20-25%. It is just a matter of seasoning to make them non stick. There are tons of tutorials on seasoning. Keep it simple. Some of those jokers make it into a multiple day complex session. I just approach it from the mindset of how granny used to do it.

[Smoker_Boy]

More is better.

[Huskee]

Your math won't math

[FireMan]

Finster , who’s counting? 🤷♂️