Sambal I bet barkeepers friend would do it.
Sambal I bet barkeepers friend would do it.
I use a DeBuyer 28cm carbon pan, but only to make steaks, fried tartar steaks and several other meats, veggies like egg plants and zuccini. I cant do sauces because the stick layer will go. I use a non stick pan for sauces.
I have three sizes of De Buyer steel pans with cast iron handles, and these will got to the grave with me. The cast handles makes such a big difference, but unfortunately, De Buyer discontinued them a couple of years ago.
FWIW, I wanted to buy a couple of these last year and couldn't find them anywhere in the US, but then discovered they are still sold on rakuten.
Nice find! Prices are about the same as what I paid for mine.
Nice find! Prices are about the same as what I paid for mine.
I haven't been able to find the de Buyer 5910 pans with cast handles on the Rakuten english version. Use a web browser that has translator. Internet Explorer 10 & 11 as well as Google Chrome do.Do they have an English site?
I have the 8", 10" and 12". When I ordered them, I thought I would use the 12" the least and the 8" most but, in fact, the opposite is true. The 8" is too small, too thick and the sides are too high for eggs (and most other things), at least the way I make them. The 10" is probably the best of the three for eggs. If you want a dedicated egg pan though, I suggest a de Buyer crepe pan (I like the 9.5" size) in one of the thinner lines: either la Lyonnaise or Force Blue. The thinner pans conduct heat much faster and the low sides make flipping or sliding onto a plate very easy.Gotcha, I figured. It's taking on a nice coloration after only two rounds. Can't wait to use it. I shoulda gotten the 8" for eggs.
I have the 8", 10" and 12". When I ordered them, I thought I would use the 12" the least and the 8" most but, in fact, the opposite is true. The 8" is too small, too thick and the sides are too high for eggs (and most other things), at least the way I make them. The 10" is probably the best of the three for eggs. If you want a dedicated egg pan though, I suggest a de Buyer crepe pan (I like the 9.5" size) in one of the thinner lines: either la Lyonnaise or Force Blue. The thinner pans conduct heat much faster and the low sides make flipping or sliding onto a plate very easy.
I just ordered the 9.5" Force Blue crepe. Can it be seasoned using the flax seed oil method, too?
Yes. It's the same carbon steel, just thinner and gun-blued to keep from rusting on the shelf. I seasoned my crepe pan in the oven, but I'd use the stove top method if I had to do it over.
Not in my experience. Mine is still dead flat after years of use. I never need more than medium heat for eggs/crepes/pancakes so warping hasn't been an issue. The thinner pan heats up much quicker and cooks quicker than the carbone/mineral pans and the low volume breakfast foods aren't as much of a heat sink as something like a steak, which would benefit from the extra thickness. Obviously, your mileage may vary depending on cooking style.The force blue crepe pan is too thin and warps easily. I rarely use it since I got the mineralBs. I think the 8" are perfect for a single eggs and 2 egg omelettes.
Why is that? Just easier?
Not in my experience. Mine is still dead flat after years of use. I never need more than medium heat for eggs/crepes/pancakes so warping hasn't been an issue. The thinner pan heats up much quicker and cooks quicker than the carbone/mineral pans and the low volume breakfast foods aren't as much of a heat sink as something like a steak, which would benefit from the extra thickness. Obviously, your mileage may vary depending on cooking style.
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