stephen129
Well-Known Member
- Joined
- Sep 7, 2017
- Messages
- 77
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I'm looking for a frying pan to last a lifetime.
Something to sear meat in, make a pan sauce (deglazing with alcohol)
Size 28cm tops as I mainly only cook for myself, and occasionally for two or three (usually leftovers)
I can't decide on a material. Leaning towards carbon steel (considering a de buyer mineral B pro), but also want to know how they compare to a stainless steel. Are there any decent alternatives to all clad, are all clad worth the money?
I own two lodge cast irons at the moment, but want something to compliment them. (10inch skillet and a square griddle)
It's going on an induction hob (which personally I love), but I've heard some carbon steel pans can warp on induction (my thin carbon steel wok warped and is now unusable). Would the de buyer mineral B be thick enough?
Recommend away!
Something to sear meat in, make a pan sauce (deglazing with alcohol)
Size 28cm tops as I mainly only cook for myself, and occasionally for two or three (usually leftovers)
I can't decide on a material. Leaning towards carbon steel (considering a de buyer mineral B pro), but also want to know how they compare to a stainless steel. Are there any decent alternatives to all clad, are all clad worth the money?
I own two lodge cast irons at the moment, but want something to compliment them. (10inch skillet and a square griddle)
It's going on an induction hob (which personally I love), but I've heard some carbon steel pans can warp on induction (my thin carbon steel wok warped and is now unusable). Would the de buyer mineral B be thick enough?
Recommend away!
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