I know that in several roasting pan threads here over the years, there is usually one mention of the De Buyer Carbon Steel Roasting Pan: http://www.debuyer.com/product.php?id...
Not much is said about it though. I'm trying to think through the pro's and cons of this roaster. So, please help me out here. It would be used primarily for caramelizing onions en masse, making bacon, and roasting veggies and birds. (Most other cuts of meat go into an oval ECI Oven).
Would an occasional deglazing actually strip any seasoning developed from the onions and bacon? Carbon Steel does turn black when seasoned, so is the dark color truly going to be an issue? Finally, will pan juices sitting in the pan in the oven for extended lengths cause any corrosion issues?
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