Carbon Steel

Going to pull the gun on this unless someone has a different option.... I thought I was done buying cookware but I have added 5 more pieces in the last year... There have been times where I w...

I have a debuyer country frying pan, I got it because of how deep it is, seems to be a very versatile piece. I am able to get a decent seasoning on the bottom(flat cooking surface), but the seasoni...

So I gave my father a De Buyer Mineral B carbon steel wok recently. He already owns 3 other De Buyer carbon steel pans and I own 5 De Buyer Mineral B carbon steel frying pans. Experience 4+ yea...

I would like to hear your experiences with uneven heating and searing using your overpriced garbage ECI pans from Staub & Le Creuset. I’m not a huge fan of ECI vessels, in fact I prefer stainle...

I have two very nicely seasoned carbon steel pans, almost totally smooth black. But what will happen in the future? If the seasoning slowly builds up by cooking, does it slowly gets thicker and thi...

I just added three De Buyer Mineral B Pro carbon steel pans to my collection. Just as backups :-) This got me thinking. What’s my currently most used carbon steel pan ? It’s my De Buyer Min...

Do you make pan sauces with wine often ? Do you sear your steaks in a raw cast iron pan or a carbon steel pan first before deglazing to make the pan sauce ? Then let me know if you ever have tr...

by SamCurt 1 year ago

Before I start the discussion, I'd like to clarify one thing: throughout this post the word "titanium" refers to more or less pure (95%+ purity) titanium that looks and acts like a metal. I'm not t...

I already own a duo of De Buyer Mineral B Pro carbon steel frying pans for searing steaks. They are 3.2 mm thick (24 cm frying pan) and 3.5 mm thick (28 cm frying pan) I’m now looking to get the...

I’ve now written to De Buyer two times via their website in my broken English. No reply yet and I wrote my first question weeks ago. I’m looking to get the thickest possible De Buyer Carbon...

I cook on gas and I own far too many pans. I still wonder what type of pans will give me the best sear on a steak and a large piece of meat. Of the pans I’ve owned and still own, the worst ...

I picked up a copy of "Consider the Fork" by Bee Wilson recently. In chapter 1 she mentions an American engineer named Chuck Lemme who, in 1988, rated all the available materials that cookware was...

Since I live in an old house I’m familiar with traditional paints, especially linseed oil paint. Linseed oil dries at room temperature within a day or two, same with flaxseed oil, wich is the food ...

I have ZERO. Have tried 2 DeBuyers in the past. Never was a fan.... Sold them.... With all this yakkking about CS pans recently, if one was to own only one 11" CS frying pan. Which would it be. ...

So Andrew pointed out to me, that rapeseed oil - even in a very thin layer - will go rancid, when used as seasoning/maintenance oil in a carbon steel pan. What type of oil would you recommend me...

Both cast iron and carbon steel works well in the oven - when you bake bread, cakes, pizza and so on (or just use it as a solid baking tray), often at pretty high temperatures. But if you constantl...

by kaleokahu 6 months ago

With all this talk about carbon steel pans... It's that time again. This year, Darto is offering two 20cm pans for the price of one. But it is TODAY only. Get 'em while you can.

by Sid Post 12 months ago

I am shopping for a new STEEL SKILLET! I have been using a 10" and a 12" Lodge cast iron skillet for a lot of things but, the tall sides and excessive weight are becoming a problem. I think my ...

I recently upgraded my cookware and bought an All Clad 10" fry pan, 2-qt. saucepan, 3-qt. sauté pan and 6-qt. covered stockpot. I also bought a Darto 25 (10 inch) carbon steel pan. I own a Dutch ...