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need a new skillet/fry pan

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#41 ·
old-grunt said:
Well crap,after reading through this thread I bought myself a couple stainless skillets,a 8" Cuisinart and a 10" going to give them a try,I have nothing but cast Iron and I love it,I actually don't have a problem with cast for anything even tomato sauce,if I loose little seasoning I just re season,going to give stainless a try if i dont like them I'm sure one of my kids will be happy to get a nice skillet or two...
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I find that good stainless definitely has its place in the kitchen. The better ones have some sort of heat sink built into the bottom of the pan.
 
Discussion starter · #42 ·
NCalHippie said:
I find that good stainless definitely has its place in the kitchen. The better ones have some sort of heat sink built into the bottom of the pan.
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most the ones i see are multi-ply, where they take two sheets of stainless, and a sheet of pure aluminum which conducts and spreads heat better, then sandwich and bond the two together in the press so you get better heat distribution throughout the entire pan
 
#44 ·
justin22885 said:
most the ones i see are multi-ply, where they take two sheets of stainless, and a sheet of pure aluminum which conducts and spreads heat better, then sandwich and bond the two together in the press so you get better heat distribution throughout the entire pan
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Some sandwich in high carbon steel to hold the heat better than aluminum, making it more like cast iron in heat retention.
 
#46 ·
I have used a Copper Chef copper coated electric skillet for about 2 and a half years for at least 2 meals a day and it is just starting to loose it's non stick coating. It's deep enough for stuff like spaghetti sauce and the cooking part lifts off the heater so it can go in the dishwasher. I think it cost $4o at Wally Mart.
 
Discussion starter · #47 ·
The carbon steel pans I looked at were mostly riveted, and I didn't like that. Sometimes rivets can separate (of course, welds can fail too) but they're also IN the pan so you have to clean around them too. And the carbon steel pans with the integrated handle are pricey. So I went the middle ground with the Matfer Bourgeat. It's welded, and after use, tho welding marks disappear under the seasoning.
 
#48 ·
We've been using Capahlon for 30 years. Just now having to replace a few of them due to sticking. Until now, just rinse them off, dry them and put them away. Even if you burn stuff on them, just use a soapy rag and wipe them off.

WW

shoot straight - stay safe
 
Discussion starter · #49 ·
One of the reasons I was considering stainless is cast/carbon being reactive to acidic foods. But, a couple months ago, I got sick from a virus, and taking NSAIDs was one of the few over counter meds that helped.. but I took too many, and the Naproxen overdose basically destroyed the lining of my stomach to the point of my stomach filling with blood. Since then, if I eat food that is too acidic, it happens again and as such, I do not care if a plan is reactive or not anymore, because if my pan can't handle it, chances are my stomach won't either ;-).

But no real reason why I chose carbon steel over stainless. I figured, both were pretty similar in weight and performance. I just thought at the price point, the carbon steel offerings were better because the consensus seems to be anything less than a $100+ all-clad is mediocre.
 
#51 ·
justin22885 said:
Does anyone have any experience with Matfer pans, or carbon steel in general? I'm wondering what I would need to do with it before I could actually use it.
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I have another brand carbon steel.

They need to be washed, scrubbed with soap and water, to remove manufacturing and storage residues.

Then you simply cook something, like fry some potatoes, using oils and LOTS of salt. Easy medium heat, nothing too high. Let it brown, use steel tools to turn and move things around, let the pan get coated well with the oil and salt, but don’t burn anything. Then you throw that batch out, as it’s too salty to eat. Wipe, heat some more with more grease, then wipe it out, and let it cool down. It’s like seasoning cast iron, but the pores are finer and it requires less heat or time.
I used bacon grease, because....well, bacon grease is what I usually cook with.

To use, preheat the oil, add foods, and enjoy.

After use, you wipe or brush clean, use water and a brush when WARM, not hot, to get stubborn crud, and then heat a bit and wipe with oil to keep it ready for the next use. I use a nylon brush, just because that’s what I have, and wipe oil on with paper towels. The pan has stayed pretty slick so far. Not as slick as some other modern coatings or my favorite cast iron that looks like it’s coated with black plastic, but I haven’t had it that long yet, only about 6 months.
 
Discussion starter · #52 ·
ive switched to coconut oil for general cooking purpose.. and when it comes to cooking in cast iron, like my 12" lodge, things seem to stick less with it than other vegetable oils, so definitely a net bonus.. im not sure i'd season with it though.. but every time i am done cleaning my cast iron, i wipe it dry, then rub some coconut oil around the inside of it and it keeps my pan dark black

I guess i'll scrub the residues off from shipping, and just treat it like a cast iron.. some people say carbon steel leaves a noticeable difference in taste, is this true?
 
#53 ·
I haven’t noticed that once I got it seasoned, and I’m the guy that can tell people what secret ingredient Aunt May put in their family secret recipe after tasting it at the potluck.

Meaning, I think it’s psychological, or possibly related to their choice of oil and how they use it.

But then, I also don’t do much acidic work in it. Making a tomato based item could make a difference.
 
Discussion starter · #54 ·
Well that's what seems to be the "reactive" component that results in metallic tasting foods, acidics. And since I destroyed the lining of my stomach a couple months ago, acidic foods are avoided like its corona virus.
 
#56 ·
I would just keep it oiled there at the gap to prevent rust from forming there; better safe than sorry IMO
 
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Discussion starter · #57 ·
I think they all have that little gap. its a straight bent handle spot welded to a round, sloped pan. looking at photos i was initially concerned that maybe the spot welds created divots or even lumps on the inside of the pan, but the marks were purely cosmetic, the inside of the pan is perfectly smooth in that area, and once i am done seasoning it, it probably wont even be visible anymore
 
#59 ·
justin22885 said:
One of the reasons I was considering stainless is cast/carbon being reactive to acidic foods. But, a couple months ago, I got sick from a virus, and taking NSAIDs was one of the few over counter meds that helped.. but I took too many, and the Naproxen overdose basically destroyed the lining of my stomach to the point of my stomach filling with blood. Since then, if I eat food that is too acidic, it happens again and as such, I do not care if a plan is reactive or not anymore, because if my pan can't handle it, chances are my stomach won't either ;-).
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I don't mean to hijack but a friend juiced cabbage and healed bleeding ulcers in a couple of weeks.
 
Discussion starter · #60 ·
hmm, cabbage juice or ulcers.. thats a tough one, i think i'd rather **** blood to be honest

but i cooked my first meal on the carbon steel so i feel i have some experience I can comment on. First, that pan was SMOOTH.. like so smooth inside it feels like it's got a coat of oil on it when it doesnt.. i pan fried two breaded fish fillets, to have myself a fish fry.. i seasoned it with louisianna brand breading, and breading is usually what ends up sticking to the bottom of a pan for me... nothing stuck even the least.. in fact, after the fillets were down for a while and i went to see if they were ready to flip, they simply glided across the pan, NOTHING stuck.. this was more non-stick than any non-stick pan i've had before.. and since it's so smooth, and nothing sticks, cleaning took a fraction of the time

on another note, the "metallic taste" some all-clad hipsters said carbon steel has, I didn't taste at all.. there was no indication of any flavors other than the fish and the breading, and the bent up handle was easier to deal with on the stove than the flat handle on my cast iron

also, i got a 10 1/4" pan because i wanted something just big enough to do a couple fillets, steaks, chicken breast, etc, but with reduces volume so if i want to do a pan fry i can get some depth of oil without having to use a **** ton of it.. only a spoon full of coconut oil gave me enough depth to fry both fillets.. the size and shape of this pan was absolutely perfect for the task at hand

I'm probably going to get a 12" carbon steel pan to replace my cast iron lodge for larger tasks, or one of those "everyday pans", and i see no reason not to stick with the matfer brand because after last nights one seasoning, the pan was glass smooth, and there are no signs of any spot welds, so its a beautiful pan to boot.
 
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