Carbon Steel Frying Pans

Carbon steel frying pan - thickness


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Carbon steel frying pan - thickness

Honza | May 17, 2010 12:49 PM

I am shopping for a new frying pan and decided to get a de Buyer carbon steel 28cm (11in) The last step is to choose between the Carbone plus (3mm thick) and La Lyonaise (1.2mm, blue steel) lines:

I do not have any first hand experience with carbon steel pans, so I do not know which one to get. I did my homework: a thicker pan would have higher thermal capacity (which implies longer time to heat up and slower reaction to heat output) and be heavier. On the other hand I would think the thicker pan would be more resistant to warping and the heat would be more evenly distributed. de Buyer claim that the 3mm range is for "professional strong heat sources", whereas the 1.2mm range is "for less powerful heat sources". In my case the strongest hob on my cooking range is 10000 btu. The question is which one to get. Would the 3mm pan cause any problems in home use? Would the 1.2mm pan warp? I know I want a carbon/blue steel pan and the price difference is not important in this case (and I cannot get the Force Blue 2mm range of de Buyer).

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