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Switched from stainless to carbon steel pans 6 months ago and now I'm PISSED I waited so long
Used to fight with sticky eggs and uneven sears on my old All-Clad set until a line cook buddy showed me how carbon steel seasons up like cast iron but heats way FASTER. Has anyone else ditched their expensive nonstick for carbon steel and found it way better for high heat cooking?
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angelarivera1mo ago
Not quite right on the America's Test Kitchen thing actually. They did a video on carbon steel but they ended up saying it takes more work than most people want to deal with for everyday cooking. I remember them saying the seasoning process can be finicky if you don't get the temperature just right. That being said, once you get it down it really does beat stainless for things like searing steaks or cooking eggs without a ton of oil.
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roberts.leo1mo ago
Yo didn't that guy from America's Test Kitchen do a whole breakdown on carbon steel vs stainless? I swear he said carbon steel gets that nonstick seasoning way faster than people think. Been tempted to try it myself.
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gavin2281mo ago
Haven't they been saying that about cast iron for like 50 years too though? Seems like every decade someone rediscovers old pans and acts like they invented fire.
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