Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Apr 6, 2011.
Nice. Scanpan products are typically very well built.
This is my 10th or 11th Staub (can’t recall… would have to check)… sometime I’ll get a family photo
Staub 15”x10” matte black enamel cast iron roasting pan… there was a promo recently and they were pretty much giving these away. I did a small turkey to try it out
I like it...
How have they lasted for you? I bought one of their black enamel frypans, washed it once with a non scratch sponge, and it was rusted the next day. It was immediately returned to them and they took it back as defective, but all the others I've seen in stores since seem to have a very thin coat of enamel compared to a Le Creuset.
Are these good carbon pans? I just bought a 12" cast iron but it's heavy AF. These seem like the best of both worlds, just don't know which brand to buy. TIA!
They are awesome, although I'm not sure you will see too much weight savings vs cast iron. The heat management is a bit easier vs cast iron. I find them easier to season too.
After this one I bought the smaller 18cm and now I'm considering the more.
Thanks! I just ordered the 32cm model to give it a try.
DeBuyer are good. Way better ergonomics vs cast iron...
PROTIP get the 26cm
not the 24 or huge sizes
edit: oops! too late
Thanks! I can cancel, I think. You don't like the larger sizes?
EDIT: I cancelled. Where do you recommend buying them? Seems like MeatProcessingProducts.com has the best price in the US.
Ironically I was contemplating buying one just today.. they're pretty good priced. I only found the 28cm one but still good sized.
Matfer bougreat make a nice steel pan for a good price. They don't look quite as nice as the deBuyers but give up nothing in performance. Handle is welded on instead of riveted which I like for cleaning. The handle is angled a bit lower which I also like. Cooking surface is dead flat unlike my deBuyers that are doamed a bit.
I've been using the Mauviel 1830 carbon pans for a few years now with good results.
I've had two Matfour carbon pans warp slightly on me. Probably not a problem for some, but on an ceramic top they don't sit flat. Both had never been used above medium heat.
For 2 years I have had 20ish matfers in rotation at the restaurant used for everything from high temp searing steaks and fish to omelets. None are warped.
I have a small Lodge and a larger Paderno. The Paderno is a 12in, and it gets more use than any other pan in my kitchen. Stays seasoned, sears well, and easy cleanup. It was pretty cheap if I remember correctly (bought it 7/8 years ago). I’m not easy on it. High temps, stove to oven, occasionally doesn't get cleaned immediately.
I have the 14” debuyer. I love it, but it is big. If I didn’t already have a bunch of smaller pans I probably would’ve got a smaller one. I got mine from amazon. The price seems to fluctuate a lot there though
What’s the advantage of carbon steel for pans vs stainless?
I love my DeBuyer Mineral pans. Crepe pans and "Country" pans are favorites. The French skillets are nice too.
Matfer and the thinner DeBuyer steel pans are a steal. Yes you can warp them on really powerful high heat but, they cook nice, are easy to clean, and best of all light (and cheap).
While I love cast iron too, it is heavier and harder to handle when fully loaded. If you have arthritis or strength issue, lighter thinner 'iron' is the way to go IMHO.
The DeBuyer Mineral crepe pan makes a mean steak in the oven too. Mmmmm ...
I find mineral B series on a heavy side (large skillet). I much prefer Force Blue series for that size.
However, for the gas stove I would pick Mineral B as it’s thicker (3mm vs 2mm)
I've got myself a lot of Debuyer, maybe 10 pans including crepe, country, roasting... To be honest, I'm tired of the upkeep. I usually use them on the outside kitchen, and when I'm done cooking I just leave them to cool and clean the next day. They end up rusting, the handles end up peeling and their ugly as sin in general. They still cook awesome so I continue to use them. For a little more loot, consider these Spring USA Blackline SwissSteel line:
They have the same qualities as Carbon pans, heat fast, work great at lower heats, lighter than cast iron but the Blackline is impervious to acidic foods (deglaze better), hold heat like cast iron and never ever warm even under max induction/gas heating. They're lighter than cast iron on par maybe a little heavier than carbon steel. The lip on them is a little higher, but not as high as sautés pans and the handles blow away Debuyer.
If I were to do it again, I'd go with these Blackline pans and skip the MineralB/Carbone pans altogether. The only drawback is they don't have that many sizes, but what they do have is simply pissa.
RE: carbon pans - thanks for everyone's input! Sorry to clutter up the thread if it's kinda off-topic!
Those are an every-household item in the nordic countries, where 99% of people use those to secure a salted salmon filet while cutting off thin slices. But yeah, I also use mine for poking sausage before twisting into links.
What had your been using for roasting before this Staub? So which will you prefer going forward?
carbon steel and to an even higher degree cast iron have much higher infrared emissivity than stainless steel, that is they put out much more infrared radiation when hot. That's why they are great for everything you want nicely browned, with a beautiful crust, like steaks, fried potatoes, cornbread, pancakes, hashbrowns etc ...
My favorite chicken roaster https://www.debuyer.com/en/products...ng-pan-with-2-stainless-steel-riveted-handles
Thanks. That makes sense. One of the advantages of cast iron is the thermal mass, something that would not seem to be the case with the carbon steel. As I use sous vide more, I find that I need to up my searing skills, so may give one a shot.
Do you season the outside to prevent rust or just not worry about it?
In general don't worry about the outside unless you're keeping it in storage with infrequent usages.
One takes more care on the inside becuase it needs to be foodsafe, and smooth.
The outside you can polymerize instanty over open flame.
The issue with the outside in theory is any seasoning will scratchbecause metal/metal contact on burner grates.
But just wipe and put (empty) on the burner for a couple minutes, and you're fine...
(Putting a scratched bottom into storage for 6months =rust, of course.)
It has performed well so far. Was a little disapointed with the f+f as a couple of rivets wasnt flush on the inside.
But for 200 dKr on sale at Kop og Kande it's hard to complain..
Overall it's a nice saucepan.
I scooped this Le Creuset dutch oven (Size 22) which was a marked down "seconds" that had been further marked down, and then marked down even further due to a missing handle. Picked up a handle for it for 5 bucks and it's good as a brand new one so far as I'm concerned.
That's nice. I've got one similar to that and it has been in heavy use making chili and onion soup. Nowadays we mostly use it for baking bread.
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