Cooking Gear – The Carbon Steel Skillet

Cooking Gear – The Carbon Steel Skillet

Carbon Steel - It's Not Just For Pros I've had a carbon steel wok for going on 20 years now, and it's great. Near indestructible, and just the right size for anywhere from a one to six person meal. It does what it was designed to do. The problem comes about because it wasn't designed to cook an egg over easy, or sear steak, or any number of other things a wok just isn't good for. So I went looking for a Carbon Steel Skillet So for years my lineup included a stainless steel pan (for searing) and a non-stick pan (for eggs and other stuff that stainless just can't handle). Too Many Pans? The stainless pan definitely has a place in the kitchen. Long slow simmering of really acidic stuff like tomato sauce? Check. Durable? Check. Buy a halfway decent SS fry pan and it's the last one you'll ever buy. The N+1 rule notwithstanding. But the non-stick pan, this one is a conundrum....
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