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Culverin · 07-06-2013, 02:15 AM

I've just recently acquired a pair of De Buyer carbon steel pans.
I'm a bit surprised myself, but I don't think I'm going back to my cast iron...

While they are a thinner, they are close the the same weight.
But with higher, longer and wider handles, they are soooo much easier to move around and I don't risk catching my towel on fire.

Also, the edges are more gradual and flare out more and are much more suitable for tossing, and swishing around the oil for basting.

Over the last 2 weeks, I have made the best steak and duck breast in them to date.

I've never worked in the industry... but is this what is used?
Or are the commercial burners strong enough that aluminum cookware works just as well?

07-06-2013, 02:15 AM	#1
Culverin My bookmarks are Reddit and REVscene, in that order Join Date: Sep 2006 Location: Vancouver Posts: 4,442 Thanked 13,465 Times in 1,814 Posts Failed 1,625 Times in 307 Posts	Carbon Steel Pans I've just recently acquired a pair of De Buyer carbon steel pans. I'm a bit surprised myself, but I don't think I'm going back to my cast iron... While they are a thinner, they are close the the same weight. But with higher, longer and wider handles, they are soooo much easier to move around and I don't risk catching my towel on fire. Also, the edges are more gradual and flare out more and are much more suitable for tossing, and swishing around the oil for basting. Over the last 2 weeks, I have made the best steak and duck breast in them to date. I've never worked in the industry... but is this what is used? Or are the commercial burners strong enough that aluminum cookware works just as well? __________________ *Sarlo's Awesome Eatery * Facebook // Instagram