My 8" Calphalon non-stick fry pan has seen its day (about 10 years old). I have used it almost exclusively for preparing eggs, but a decade of wooden spoons and srubby sponges has taken its toll and it is time to replace the pan.
I decided to replace it with a 8-5/8" Matfer Bourgeat black steel pan. This size is only 3 lb and should be easy to handle. I noticed the MB pans had welded handles as opposed to the riveted handles that de Buyer offers. In most cases, I would prefer the more durable riveted handle, but in the case of an omelette pan a smooth surface sounded preferable.
I wanted to get some sense from you high carbon steel pan users just how long the seasoning process (number of uses or seasonings) takes until you achieve good non-stick performance?
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