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this post was submitted on 04 Aug 2023
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General Discussion
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Carbon steel pans. You season and treat them like cast iron, but they develop a beautiful, smooth, non stick surface. I just made two over easy eggs in mine. They’re basically all I use anymore - no PFOx, no muss.
I thought I bought two from a French company that started with an ‘M’ but I can’t figure out which brand 😂
Matfer Bourgeat? I love my Darto plans and have also heard fantastic things about DeBuyer.
Yes! That’s it - Matfer. I think America’s Test Kitchen recommend them and I’d follow ATK off a cliff on kitchen advice. So far, the pans have been fantastic, but I can’t imagine there’s a whole lot to go wrong with a carbon steel pan.
Are they induction compatible? I'd love to get something like that that's induction compatible.
Sure are! They’re all steel.
Nice, I heard they need to be magnetic and the easy test is to use a magnet (naturally). I know my stainless isn't magnetic so I haven't tried to use that. I'll look into these, thanks!
I have a carbon steel wok that I love.