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Not a knife: Paderno Heavy Duty Carbon Steel 11 Inch Frying Pan
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Thread: Not a knife: Paderno Heavy Duty Carbon Steel 11 Inch Frying Pan

  1. #1
    Senior Member Justin0505's Avatar
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    Not a knife: Paderno Heavy Duty Carbon Steel 11 Inch Frying Pan

    My new "Paderno Heavy Duty Carbon Steel 11 Inch Frying Pan" came last week and I've been playing around with it.

    As compared to my old debuyer mineral that warped:

    -It seems maybe not quite as thick or heavy (measures 3mm at the lip, but I never measured the db mineral) , but it's still plenty thick performs just as close as I cant notice a difference.

    -It's very flat and sits perfectly level on my apt's annoying electric glass cook top when cold, but it does seem to change shape ever so slightly when hot: not enough to wobble, just enough so that it "spins" easily if you dont hang onto it when using the turner/spatula. No warping and it goes back to dead flat when it cools.

    -The riveted handle is very similar to debuyer in terms of material and construction, the only difference is that they angle on the Padermo is much lower so it fits under the broiler much closer / better. I know that some people like the high angle of the debuyer; I never did.

    -Maybe I'm just getting better at seasoning, but it took and held the seasoning much faster/ better than the debuyer. It came with a grayish finish which is apparently some type of heat-induced change/oxidation to the surface of the metal that is supposed to prevent rust when packed/ shipping. I didn't sand it down to bare, shiny metal, I just scrubbed and cleaned, and then heated it up empty once before starting the seasoning process. Maybe the seasoning likes sticking to that gray surface better than virgin iron.

    -It was 1/2 the price of the db mineral...

    So far, I'm very happy with it.

    Pics:

    OTB:



    After some seasoning and use:



    The naked handled of the Padermo is no more comforable than the non-cast debuyer, but the Padermo silicon holder is very thick, comfortable, and nicely made. It "clips" onto a detente at the end of the handle and is very secure.
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  2. #2
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    Pics aren't working for me. Edit: working now.

    How is the transition from flat to sides, I get annoyed by sharp corners. I might have to try one of these pans, I really want a decent carbon steel pan. Thanks for writing a review.

  3. #3
    Senior Member EdipisReks's Avatar
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    nice review! the Padernos are nice, though i've never used that silicone sleeve, which looks great.

  4. #4
    Senior Member Justin0505's Avatar
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    the "corner" from flat to side is not really rounded, but the angle is large enough that it hasn't given me any trouble so far. I mostly use a metal global turned that has filleted corners (about 5mm radius) and it seems to get into the corners just fine.

    If you're thinking about trying one out, I don't think that this pan would be a risky place to start. Including the handle, it was $40.04 delivered. Just make sure you read up on seasoning first: some folks have had trouble with that with carbon pans. I used a combo of the oil method at first, and then did a bit of the lard method later on for color. Just remember: a thinner coating is better.

  5. #5
    got one on my amazon.com wishlist, but 9 1/2"
    Tom Gray, Seagrove, NC

  6. #6
    My 12.5" DeBuyer mineral domes like that when heated as well, and also returns to flat when cool. It seems to be more noticeable on the larger carbon pans than the smaller ones. I suspect it has to do with the centre of the pan, being directly over the heat source, expanding more than the cooler edges.

  7. #7
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    Great pan for the price! I have three, plus three debuyers.

  8. #8

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    Justin, is 11 inches the bottom (actual cooking) diameter or the top? Great looking pan!

  9. #9
    Senior Member Justin0505's Avatar
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    Quote Originally Posted by kalaeb View Post
    Justin, is 11 inches the bottom (actual cooking) diameter or the top? Great looking pan!
    That's a good question. The 11" is at the top, and looks to actually be measured from the outside diameter. So, the largest interior diameter is 11" minus the 6mm or so in wall thickness.
    The base / bottom is just about 8" - which is actually what I wanted b/c my largest electric burner is about the same size.

    If you are also using a pan like this on electric (I hate electric btw), then this is something to consider as any area no in direct contact / directly over the burner will not heat as quickly or get as hot. Sometimes that can actually be useful. Like if I'm frying a bunch of bacon and want some less more crispy / black than others, I'll move the pan so part of it is off the burner and use that as a lower heat zone.

  10. #10
    Senior Member Notaskinnychef's Avatar
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    Sorry for necro'ng this thread but I'm looking for one up here in Canada but can't seem to find any aside from overpriced ones on amazon.ca

    Anyone have suggestions?

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