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Carbon vs. Black Steel Frying Pans?

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Carbon vs. Black Steel Frying Pans?

EclecticEater | Oct 14, 2008 01:36 PM

I've had a yen to buy a steel frying or saute pan to cook eggs, scrambled and sunnyside, steaks, potatoes, fish and miscellaneous foods that require high heat at times for searing. I see black steel pans and carbon steel pans, and don't understand what the difference is between them. Many of these pans seem very inexpensive. If anyone can help me navigate among the variety and the quality and their characteristics, I'd appreciate it.

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