Well, who says you can't teach an old dog new tricks. Last week I purchased a carbon steel 12" skillet and have been following accepted wisdom seasoning. It has a nice peanut oil polymer coating.
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Well, who says you can't teach an old dog new tricks. Last week I purchased a carbon steel 12" skillet and have been following accepted wisdom seasoning. It has a nice peanut oil polymer coating.
I assume you mean cast iron. I've got a collection of those. If you fry regularly, it's the only way to go.
I agree. Using a cast iron frying pan to sear a steak or chop, and the finishing under the griller is a first step to a great meal.Quote:
Originally Posted by Ole Juul
Not a cast iron.
Of course, but Chuck said he seasoned it, which makes me think it actually was cast iron.Quote:
Originally Posted by Yazeh
I've got two carbon steel pans - a 10" and 12" - and I did season them per instructions from the manufacturer, MadeIn. They are wonderful pans, considerably lighter than their cast iron counterparts, which I gave to my sister. MadeIn now also sells pre-seasoned carbon steel pans.
http://madeincookware.com/collections/carbon-steel
Why would he say carbon steel if he meant cast iron?
They are different items.
I didn't know that you "season" carbon steel pans.Quote:
Originally Posted by Brilliant Bill
We learn things, every day, don't we, eh? :D ;)Quote:
Originally Posted by Ole JuulI didn't know that you "season" carbon steel pans.Quote:
Originally Posted by Brilliant Bill
They both require seasoning. Cast iron takes longer to heat but arguable, heats more evenly because it's thicker.Quote:
Originally Posted by Ole JuulOf course, but Chuck said he seasoned it, which makes me think it actually was cast iron.Quote:
Originally Posted by Yazeh
Carbon steel is usually smoother, lighter, and thinner. It can have hot spots, especially the thinner pans. But it is also more responsive.
The woks you see in asian restaurants are almost always carbon steel since they heat faster and the temperature is easier to control, especially with a 100k BTU burner. Your stove at home is more around 15k BTU max, which is why you can't cook the same way they do.
I have and use both for different things. I do prefer the carbon steel because it's lighter and easier to move around.
This is FPG, right?
No, it's FPN. We changed our look and opened a cooking channel.Quote:
Originally Posted by Wile E Coyote
I've been surprised to experience how non stick a seasoned carbon steel can be. It has been suggested to just use hot water for both cast iron and carbon pans. This was another fun fact. :)
When we moved the first pans I could find were our cast Iron ones that I’ve used ever since. The workhorse Griswold was my wife’s grandmothers and probably 50-75 years old. Seasoned and nonstick with a tiny bit of oil. Got a binge lodge pan and it needs to be reseasoned after a cheese sauce attempt.
I got a chain mail pad and eraser that cleans unless it is really caked on. Then a layer of salt with water brought to a boil helps.
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Hi, even stainless steel ones require seasoning.Quote:
Originally Posted by Ole Juul
That's a myth, incorrectly based on the fact that soap emulsifies oil. In reality, the coat you created, which you made with oil is no longer oil but polymerized oil, which is basically a plastic.Quote:
Originally Posted by Chuck Naill
You can use soap.
What's really important is to DRY your pan with a towel after washing, especially the bottom, because it will rust.
lex
I might be the only one to clean my (hot!) cast iron pans with a little oil and salt, then a rinse.
Interesting read. I learned something. I have been using the same cast iron cookware for 40 years and am beginning to find it heavy.Quote:
Originally Posted by Yazeh