Here’s the challenge I offer you. Not one advocate of carbon steel has taken this on. I am on a keto diet and eat steak and eggs multiple days a week. So sear a steak on a carbon steel pan. Then fry some over easy eggs afterwards and show them sliding. You won’t be able to do that. Why? Because searing the steak will ruin your seasoning. So you have to re-season, which will take a day if you use the preferred oven seasoning method. Guaranteed failure #1. Next challenge. Pre-heat a carbon steel pan on either is an induction or a glass top. With a heat gun thermometer show the 75-100* temperature difference between the center and edges of the pan. Good luck trying to make a French omelet that holds together without browning the center. As an added bonus on induction, the pan will probably warp enough to be a spinner. So they only work with gas burners. #3 If you cook with this cult item, you will spend more time worrying about maintaining your seasoning than producing delicious food. And for sure, acidic or vinegar-y food will destroy your seasoning if you braise, simmer, or reduce. #4 Recently, questions have been raised about the leeching of arsenic and other delights. One disciple even said that people like the metallic taste from a carbon steel paella pan. SO stick with stainless and non-stick.

Do you cook fish/sea food and meats in the same carbon steel pan? My experience is that flavours/smells stick to carbon steel pans and I use stainless/non-stick for e.g. fish and sea food.

hopefully you can answer. when i go to dry my pan after cleaning i always seem to get a look of black smudge on cloth. what is this? am i doing something wrong? thanks

@THEFOODDEE

3 ай бұрын

Could be over seasoning or not fully clean

How good is that zwilling carbon steel though, that pattern looks like it'd stick

@THEFOODDEE

Ай бұрын

It’s a debuyer pan an it’s great

Can carbon steel pans be used with electric stovetops?

@THEFOODDEE

3 ай бұрын

Yes they can and induction aswell

Thanks for the video man! great stuff. At this time stamp kzread.info/dash/bejne/n6KIuMWlZqqeorg.htmlsi=BBiunbVybKrC7wLy&t=263 you go over what to do after cleaning it. Do you wipe it down with a paper towel after drying it on the stove? I've always done this after washing.

@THEFOODDEE

3 ай бұрын

I am adding a bit of oil to it before I store but sometimes I use paper towel if I am not heating it up to dry it

Please fix your volume, I had to max out my TV to not strain to hear you. I normally never have to go higher than 30/100.

@THEFOODDEE

2 ай бұрын

Works fine on my devices

It's misleading to say that carbon steel not being dishwasher safe is a myth. While technically it wouldn't ruin the pan, you'd be setting yourself up for a world of work getting the pan back to working condition.

@THEFOODDEE

3 ай бұрын

I mean sure it’s probably gonna rust if you put it in the dishwasher and you will need to do a lot of work to bring it back . I don’t think it’s misleading. I tell you right away it’s not dishwasher safe but like most high end equipment like good cutting boards and knives it’s highly recommend not to use a dishwasher

Myth #1: If I buy a carbon steel pan, I will actually use it. I really really tried to like this pan but eventually I just gave up on it and went back to my stainless steel pans. None of the problems you listed are actually myths, You're just arguing that they're not too bad. And individually maybe that would be true. But collectively they add up. Just the thought of retraining an ever rotating staff of restaurant dishwashers (who often don't speak English) on specific care of these pans makes my head spin. As a professional there's really nothing I can't make just as well in my stainless steel pans.

@THEFOODDEE

3 ай бұрын

Personal preference I use both carbon steel and a stainless steel :)

@varasano

3 ай бұрын

​@@THEFOODDEEI know these pans have a big following and I can appreciate that but I've had well over 100 cooks and dishwashers over the years and if I had to train each of them (in Spanish), how to mitigate each of these 10 issues, it's all I would ever do. So beyond personal preference, as a business decision, it's hard to justify.

@THEFOODDEE

3 ай бұрын

@@varasanototally that’s fair if you got to be consistently training on how to use the pan and wasting time then your right doesn’t make sense :)