I haven't used them, but saw that Lodge released a line of pre-seasoned carbon steel pans not too long ago that are made in the USA.
I'm curious about this. Lodge claims it is "12 gauge steel" which would make it at least 2.6 mm thick.The Lodge are pretty terrible. Maybe 2mm at the thickest.
I'm curious about this. Lodge claims it is "12 gauge steel" which would make it at least 2.6 mm thick.
Love my De Buyer carbon pans. Never use cast iron pans any more. As someone said earlier, they're not for eveything. I still have a couple of SS and a ScanPan NS that also get regular use. There's no such thing as the perfect pan, and these have a niche for things like searing, saute, etc. Not so good for things like steaming and dishes that have a suace with an acid in them, like a tomato based ragu or pasta.
Can you ever get them seasoned to the point you can make acidic sauces without ruining the seasoning? If not, what do you use when making that marinara? The All-Clads or some nonstick?
Love my De Buyer carbon pans. Never use cast iron pans any more. As someone said earlier, they're not for eveything. I still have a couple of SS and a ScanPan NS that also get regular use. There's no such thing as the perfect pan, and these have a niche for things like searing, saute, etc. Not so good for things like steaming and dishes that have a suace with an acid in them, like a tomato based ragu or pasta.
Can you ever get them seasoned to the point you can make acidic sauces without ruining the seasoning? If not, what do you use when making that marinara? The All-Clads or some nonstick?
Enamel coated LeCreuset
Can you ever get them seasoned to the point you can make acidic sauces without ruining the seasoning? If not, what do you use when making that marinara? The All-Clads or some nonstick?
I'm not a patina or season queen. Folks that are really into seasoning their pans would probably be very unimpressed with my pans. I just heat them up, splash in some oil when their hot, and go to town. When it comes time to clean them, I use hot water and a tiny bit of soap and only enough scrubbing on the cooking surface to get them clean; I scrub down the sides, rivets, handles, outer surface, etc. very thoroughly. For the most part, they're very non-stick when used properly.
After saying that, to answer your question, to me it's not an issue of seasoning the pan to be able to cook acidic foods, or ruining the seasoning. You'll never get an even coating all along the cooking surface and up the inside of the pan. It's about the acidic substance coming into contact with the steel and the dish developing off flavors and odors. Some dishes/sauces with a few tomatoes is fine, but something like a gastrique, no way. For that I use SS All-Clad or Viking. I use NS as little as possible.
I never fail to get hard to dislodge brown stains on or near the rivets when using SS pans... a cursory wipe and scrub with or without soap never gets it off! I'm not sure what I'm doing wrong.
Just a heads up to anyone looking to take one of these for a test drive, I got a Tuesday Morning flyer in the mail last week that features DeBuyer Mineral pans on sale between $20-$30 for 8-10" pans. I haven't checked the local stores to see what they have, but that's a very decent price: French steel for prices comparable to the Paderno pans.
That is a steal, going to have to check out my Tuesday morning to see if they have any
It's a great deal. Just make sure you look over the pans carefully before buying. I had to wade through 7 of them before I found one that wasn't chipped (usually around the rim). But for $32 out the door, time very well spent.
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