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Thread: Carbon Steel Skillet

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    Default Carbon Steel Skillet

    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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    Senior Member Ole Juul's Avatar
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    Default Re: Carbon Steel Skillet

    I assume you mean cast iron. I've got a collection of those. If you fry regularly, it's the only way to go.

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    Default Re: Carbon Steel Skillet

    Quote Originally Posted by Ole Juul View Post
    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.

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    Default Re: Carbon Steel Skillet

    Not a cast iron.

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    Default Re: Carbon Steel Skillet

    Quote Originally Posted by Yazeh View Post
    Of course, but Chuck said he seasoned it, which makes me think it actually was cast iron.

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    Senior Member Robert's Avatar
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    Default Re: Carbon Steel Skillet

    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

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    Default Re: Carbon Steel Skillet

    Why would he say carbon steel if he meant cast iron?

    They are different items.

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    Default Re: Carbon Steel Skillet

    Quote Originally Posted by Brilliant Bill View Post
    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.

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    Senior Member Yazeh's Avatar
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    Default Re: Carbon Steel Skillet

    Quote Originally Posted by Ole Juul View Post
    Quote Originally Posted by Brilliant Bill View Post
    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.
    We learn things, every day, don't we, eh?

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    Default Re: Carbon Steel Skillet

    Quote Originally Posted by Ole Juul View Post
    Quote Originally Posted by Yazeh View Post
    Of course, but Chuck said he seasoned it, which makes me think it actually was cast iron.
    They both require seasoning. Cast iron takes longer to heat but arguable, heats more evenly because it's thicker.

    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?

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    Default Re: Carbon Steel Skillet

    Quote Originally Posted by Wile E Coyote View Post
    ...This is FPG, right?
    No, it's FPN. We changed our look and opened a cooking channel.

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    Default Re: Carbon Steel Skillet

    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.

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    Ole Juul (January 17th, 2021)

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    Default Re: Carbon Steel Skillet

    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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    Default Re: Carbon Steel Skillet

    Quote Originally Posted by Ole Juul View Post

    I didn't know that you "season" carbon steel pans.
    Hi, even stainless steel ones require seasoning.

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    Default Re: Carbon Steel Skillet

    Quote Originally Posted by Chuck Naill View Post
    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.
    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.

    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

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    Default Re: Carbon Steel Skillet

    I might be the only one to clean my (hot!) cast iron pans with a little oil and salt, then a rinse.
    My other pen is a Montblanc.

    And my other blog is a tumblr!


    And my latest ebook, for spooky wintery reading:

    https://www.amazon.com/gp/product/B0CM2NGSSD

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    Default Re: Carbon Steel Skillet

    Quote Originally Posted by Yazeh View Post
    Interesting read. I learned something. I have been using the same cast iron cookware for 40 years and am beginning to find it heavy.

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