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Swapped my stainless pans for carbon steel and never looked back
I used to think stainless steel was the only way to get a good sear on proteins. But after 6 months of fighting with sticky fish and burned fond at the Bistro on Elm Street, I tried a carbon steel skillet. The heat control is way more forgiving and the seasoning builds up nice over time. Now I only grab my stainless for acidic sauces. Has anyone else made the switch and found it tricky to keep the seasoning even?
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zarak1816d ago
the heat control is way more forgiving" - yeah I had a friend who worked at a diner and they switched to carbon steel for their breakfast station. She said the first month was rough trying to keep the seasoning even on the flat top because they used it for everything from eggs to pancakes. She ended up just dedicating one pan for eggs only and one for everything else. Worked way better after that. She still has her stainless for the tomato-based stuff though.
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the_richard16d ago
Man it's funny how that kind of thing shows up everywhere once you start looking. Like at my buddy's garage, he's got one set of wrenches for mechanical work and another set he keeps clean just for working on his own car. Same thing with my sister in the kitchen - she learned the hard way that using her good chef's knife to cut up a lemon was basically asking for rust spots. People always figure out that having a dedicated tool for one job makes life so much easier than trying to make one thing do everything. It's like that whole "right tool for the right job" thing but applied in these tiny specific ways nobody warns you about until you mess it up yourself.
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