So I invested in 3 amazing De Buyer Mineral B carbon steel pans, 32 cm, 28 cm and 24 cm.
They are all seasoned now and do a great job at searing steaks, in fact a fantastic job.
But the thing is, that I usually use red or white balsamico/red or white vinegar and then either red wine or dark beer to deglaze the pan while the steak is resting, and a seasoned carbon steel pan, though quite tough, is not crazy about the acids in my balsamico and red whine, so I have slowly stopped using my carbon steel pans for searing my steaks, and now prefer my Demeyere Proline 7 PLY and Pawson 7 PLY pans for that particular purpose.
I then think to myself: Hmmmm....what do my carbon steel pans actually excel in, when I do all my vegetables in my 3 Mauviel M Cook 5 PLY frying pans and all my 1-pot dishes (Risotto, pasta, spaghetti, noodles dishes etc.) in my 2 Mauviel M Cook 5 PLY sauter pans and my fritatta, omelettes and eggs in my 2 Le Creuset TNS (Tough Non Stick) pans and my home made Pizza in my Le Creuset 30 cm ECI cast iron pan, which fits in my oven better than my De Buyer carbon steel pans.
So I feel my 3 De Buyer carbon steel pans are not really getting used in my kitchen that much anymore.
Anyone else with the same kind of 'problem' ?
Cheers, Claus from Copenhagen, Denmark