Great steel pan … here’s some seasoning tips for this type, July 2, 2010

I wish I could include an image directly in this review. Here’s a link to my quick seasoned De Buyer 10″ Mineral Steel Fry Pan photo. This was taken after 2 hours of seasoning time: [...]

This pan heats quickly and evenly, and doesn’t confer the same texture to the sear as a cast iron does. It’s a much more “naked” finished product. So far, I’ve noticed that the spices and herbs are more up-front than doing something in cast iron. I’m comparing this to cast iron because that’s my only reference point for another pan that retains heat, takes a seasoning, and can become extremely non-stick and “self-healing”.

I’ll update this review after I have some more time with the pan. I wanted to get this up today because I see a lot of different advice on how to season this pan, and I have some relatively foolproof instructions for you.

My wife and I ordered this pan as a lighter weight alternative to cast iron. While it’s going to see plenty of…

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great pans, but watch the dimensions, February 27, 2011

After reading that NY Times article on nonstick pans, I was looking for an alternative. (It said even the most expensive nonstick pans, with the best possible care, only last 5-6 years.) Food stuck in my stainless fry pans, and cast iron is so heavy and kind of a pain to care for. Then someone recommended carbon steel, which I thought was only for woks.

I love it. Carbon steel is not nearly as heavy as cast iron, so it’s easier to handle. It’s also smoother, so seasoning is less critical. There are some elaborate instructions for seasoning out there on the net, but all that is not necessary. Follow the manufacturer’s simple directions, and you’re good to go.

I’m using my new 8″ carbon steel pan for everything I used to use nonstick for. It’s working beautifully, and I’m kicking myself for not buying these years ago. I’ve already ordered another, in a larger size.

Carbon steel is very affordable, and should last a lifetime – several…

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The Best, November 23, 2008

Nothing beats a carbon steel fry pan. Not All Clad, not Calphalon, not Viking. Its just as non stick as Teflon when you need it to be. Versatile enough to perfectly seer fish, evenly cook pancakes, or gently reduce a delicate sauce. I cannot overstate the perfection of this pan. As a professional chef, I use All Clad sauciers and sauté pans, but wouldn’t trade my carbon steel fry pans for anything.

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