I'm in the process of buying cookware for a new kitchen. I've always used Lodge cast iron skillets, for as long as I can remember, and absolutely adore them, even if proper seasoning takes a few years. They just get better and better...
However, when I was in the store the other day, a sales person recommended De Buyer carbon steel skillets, considerably more expensive but much more reactive as a heat conductor. That is to say, they'll heat up and cool down much faster than the cast iron, so you have more control. I've read that the seasoning process is quite similar.
I'm also concerned about health and safety. I'm a purist in this department and try to use only the less reactive cookware. I prefer glass and enamel. Cast iron and stainless steel are where I draw the line. [They are both reactive to differing degrees, but probably not enough to have any negative long-term effects (remains to be seen...).] So I'm wondering where carbon steel fits in, same levels of leaching as stainless?
Thanks for your advice!
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