I was looking for a thread on Carbon Steel pans but came up empty. Anyone have experience with them? Which ones should I be looking at? It will see occasional grill use, but mostly indoor stove use.
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I don't have any specific brand recommendations. We have a carbon steel wok, and it's a great tool. -
I have a carbon steel paella pan from the link below. It gets used exclusively outdoors on a dedicated paella burner. No complaints, it's been used for many years . . . clean and rub down with Crisco after use and it's good to go.
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Oh man johnec00, you had to go & do that didn't you? Francis Mallman, of Seven Fires fame, carries a paella pan where ever he goes as does Grace Young & her wok. I thought my wok was enough. I was very content with all sorts of cooking & even blending a little grillin and smoking with Chinese fare, even breakfesteses (new word). Al I can say is MCS here I come!Comment
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I have one carbon steel pan that I love — no brand that I can identify. It’s just over 10-inches diameter. I’d like more!Comment
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I don't know if there is a dedicated thread for carbon steel pans but they have certainly been talked about in some other threads, mostly some of the cast iron threads.
Here's a comment I made in another thread today - https://pitmaster.amazingribs.com/fo...901#post386901
There's a lot to choose from in a wide range of prices.
Ranging from this:
to the$e:
For a lot of cooking carbon steel has many advantages over cast iron. A good place to learn more is this - http://www.seriouseats.com/2015/03/w...-cookware.html
I've got a couple dozen cast iron pieces but I use my carbon steel far more often (almost daily) as I'm a "tosser/flipper" of things. Harder to do that with most cast iron pieces.
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I have never cooked on any Carbon steel pans. But I feel like I am destined to own a few pans at least. For me, its sounds like they go hand in hand with my cast iron collection. I hope this thread will become the Carbon Steel Pan thread!
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Not going to Lie, I looked at Spinaker posts before starting this thread to see if he had any Carbon steel pans. When my searches came up empty I knew it was time for some MIMCS to come full swing.
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Your trying to push my over the edge....... Hi, my name is Joe
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Outstanding info Histrix. Rather timely for me. With winter approaching I'm planning on cooking indoors more and I am planning to buy a cast iron fying pan for searing. It has been nagging me that we have a glass top stove and I worry that the cast iron will scratch it. After reading the article at seriouseats, I'm now considering carbon steel.
Any flags go off for anyone if I go carbon steel instead of cast iron? I recognize the temperature is more even on CI but that would seem to be offset by less damage to the stove top.Comment
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That is an interesting article. It makes plenty of sense that they would be great for sautéing as the sides are sloped and perfect for tossing foods. This is notably tough to do in cast iron pans.
However, I assumed that their would be vast difference between Carbon steel and Cast Iron, but that is not really the case. It would be fun to own a few pans though. I think they might be right arounds the corner if I can get my hands on one of those Solidteknics carbon steel pans. That would be extra sweet.
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Histrix Thanks for all that great info. Looks like carbon steel can handle searing duties as good as CI.
While I'm typically not a fan of celebrity endorsed products, but that Guy Fieri pan price is attractive. I was also considering a Lodge CS pan. Thoughts? I'll leave the big money pans to Spinaker I'm walking a fine line with my wife and my MCS.
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Another source for "boutique" $teel pan$ that may appeal to some - http://blanccreatives.com/
I don't own one (yet ) but keep thinking about one of their large saute pans.
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Histrix Which carbon steel pans (AUS-Ion) do you own? I am wondering if I can still pick one up or if they are sold out.
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Spinaker - they are still making their AUS-Ion line and they have released version 2.0 of those pans. I have the 18cm and 26cm skillets. The newer versions have a different surface finish. The original versions were as smooth as glass. They were finding (as did I) that too smooth isn't necessarily a good thing as the season may be more likely to flake off. The newer versions (which they call "Satin") are shot peened (it's like sandblasting) to give a more matter surface finish and supposedly the seasoning adheres better.
Amazon seems to have both versions of some of the product line in stock.Comment
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I just pulled the trigger on the $20 Guy Fereri 10" CS pan. Some of those AUS-Ion pans were tempting... Perhaps Santa will bring me one in a few months.Comment
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