Ok I have had the carbon steel pan for about 6 months now. Here’s my take on it:
I’m still super happy to move away from the Teflon non stick. Carbon steel from that perspective keeps my family safe.
My pan is finally seasoned. It took a while as it was my first time doing it, but finally I can cook eggs without being concerned they’ll stick. I’m sure other can season a pan faster but I finally have mine well seasoned.
It can totally “burn a steak”. This is my test for most BBQs. Can you sear the outside while keeping the inside pink. Can you push out concentrated heat? Carbon steal pans can get Extremely hot and keep their heat. This is a big difference compared to my old non stick pans. They could maybe sear one side then loose they’re heat. Carbon steel doesn’t. You can sear both sides without an issue. This is actually the part that makes me the happiest.
Clean up is a breeze. I thought I’d really dislike the hand cleaning. I actually don’t mind it at all. I use a clean cloth or paper towel while it out and we are good to go.
My over all opinion is they are worth it. Find someone that knows how to season and you will really like this pan.
What brand of carbon steel are you referring to? Is carbon steel the same as stainless steel?
Actually no I’m not referring to stainless steel. https://en.wikipedia.org/wiki/Cookware_and_bakeware#Carbon_steel This is a pan that more responsive than cast iron, but also has better heat capacity than an aluminium pan. It has good heat properties I appreciate and deliver the seer of a cast iron. (With non-stick over time.)
thanks. Good info on the carbon steel pans. What size do you recommend buying? I’m debating between 10 inch and 12 inch frying pan…CA
That’s personal. If it just you (or you and a friend) maybe a 10inch pan works. If it’s a family I’d go with 12inch for sure. Just remember the inch size is the typically the bottom cooking surface (not the widest part of the pan.)