Please make sure you've read the FAQ if you're requesting help: https://www.reddit.com/r/carbonsteel/comments/1983ugk/faq_a_more_concise_version/
Please specify your seasoning and cleaning process if you're requesting help.
A poll about whether or not we should have scheduled threads to contain seasoning and maintenance posts is being run, please cast your vote: https://www.reddit.com/r/carbonsteel/comments/1avceoq/gauging_weekly_or_dailythread_interest/
Posts and comments mentioning soap and detergent are currently being filtered, pending approval; posts and comments discouraging the use of dish detergent without added lye or wholly saponified bar soap will remain removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/carbonsteel) if you have any questions or concerns.*
those look good. Why are some of them not really oven safe? Isn't carbon steel just as resilient in the oven as cast iron? I haven't seen that with other brands.
The Mineral B line handles aren't oven safe supposedly. I've heard of many people using them in the oven though. Get the Pro version if you want oven safe.
I flip eggs in my CS Matfer all the time. No spatula needed. I don't need a 'shitload' of fat, but you definitely need some fat, just like in CI skillet. I expect my CS pans to last just as long as my CI pans.
For decades I’ve been using a WW2 surplus US Navy 4” steel sauté pan - which is basically identical to a modern Matfer - for over easy eggs. (Inherited)
Ha, I had a similar experience to you. Grew up with nonstick, went cast iron and carbon steel, girlfriend got a ceramic nonstick (which didn't perform better than my well-seasoned pans), and eventually got clad stainless.
I cook unscrambled eggs (over easy, sunny side up) in stainless with butter. If I'm doing scrambled or an omelette, my carbon steel has good enough seasoning that it performs just as well as ceramic nonstick. However, if you don't have the time or patience to perfect your technique or your seasoning, anodized aluminum nonstick is the way to go. Super nonstick, and way more longevity than Teflon or ceramic nonstick. No toxicity issues unless there's exposed aluminum, and way less environmental issues than Teflon. As long as you don't use metal and scratch it, it will not wear out like the other nonstick materials do.
De Buyer omelette pan 24cm is an egg machine. Just a little butter. If you just use it for eggs, a quick wipe with a towel works just fine. Use it just for eggs, 3ish times a week.
The 9” Debuyer Mineral B Pro fry pan or omelette pan will flip. The fry pan side aren’t totally vertical ~40° my stainless settle pan sides are too vertical to flip.
I can do it on my small CI, but I end up popping the yokes more often. I'm guessing if you know what you're doing you can do flippy eggs on stainless steel, but I like how idiot-proof teflon makes it. As long as the oil was reasonably hot, nothing would stick.
Would CS not be better for temp control than CI? I always thought CI was awful for fine tuning the heat on the fly.
Here's a secret.... I have 24 CS pans and I still use a Misen nonstick pan for eggs. It's just easier to know I'm going to get good eggs every single time.
You have to go by reviews in my opinion, but it seasons very quickly and totally all over the inside as well as the outside. Really good at even heating all over. I have several of them. Also Griswold, Field, and Wagner. I usually pick my Smithey for the even heat and control. I really don’t think you would go wrong if you chose this brand. The Chefs skillet has a little lower sides than I like (actually I am going to sell it) but I highly recommend the others. Just what you get used to I suppose. Hope this helps 👍😎Forgot I also have DeBuyer pro and Matfer as well but I usually go for the C/I
I have a 8 5/8 Matfer that’s my fried egg pan. I use a silicone spatula occasionally to release the eggs but not turn them. So I flip two eggs 4-5 times a week. 100s of times easy. Sometimes for my dogs who love eggs and runny yolks.
Anyway it’s very possible to do. Occasionally the yolks break but it’s pretty rare. Likely about the same as with non stick. I use butter - maybe a tsp plus or minus.
I like my Misen Carbon Steel it’s shaped like what I’m used to with non stick pans but it’s just the right material. And yes 100% has replaced all teflon in my house I don’t use it anymore and haven’t in years. You will have to use a tiny bit of oil if you’re not consistently seasoning it. It’s my fave “everything” pan.
Now, that said any food I am making with tomato or any type of acid even milk cream can fuck the seasoning up on my carbon steel so I reserve that type of cooking for stainless steel pan. The key of knowing when and how to use these pans are to understand temperature control and that comes with practice of cooking lots!
Please make sure you've read the FAQ if you're requesting help: https://www.reddit.com/r/carbonsteel/comments/1983ugk/faq_a_more_concise_version/ Please specify your seasoning and cleaning process if you're requesting help. A poll about whether or not we should have scheduled threads to contain seasoning and maintenance posts is being run, please cast your vote: https://www.reddit.com/r/carbonsteel/comments/1avceoq/gauging_weekly_or_dailythread_interest/ Posts and comments mentioning soap and detergent are currently being filtered, pending approval; posts and comments discouraging the use of dish detergent without added lye or wholly saponified bar soap will remain removed. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/carbonsteel) if you have any questions or concerns.*
De Buyer omelette pan is what I'd recommend
those look good. Why are some of them not really oven safe? Isn't carbon steel just as resilient in the oven as cast iron? I haven't seen that with other brands.
The Mineral B line handles aren't oven safe supposedly. I've heard of many people using them in the oven though. Get the Pro version if you want oven safe.
I flip eggs in my CS Matfer all the time. No spatula needed. I don't need a 'shitload' of fat, but you definitely need some fat, just like in CI skillet. I expect my CS pans to last just as long as my CI pans.
Sweet. I think that was the brand I was looking at because i like the slope of the walls.
For decades I’ve been using a WW2 surplus US Navy 4” steel sauté pan - which is basically identical to a modern Matfer - for over easy eggs. (Inherited)
WWII surplus? sounds like it has the ultimate seasoning!!
It’s not completely nonstick, but with a bit of butter it’s very close. (And I’d use butter anyway, because butter.)
Ha, I had a similar experience to you. Grew up with nonstick, went cast iron and carbon steel, girlfriend got a ceramic nonstick (which didn't perform better than my well-seasoned pans), and eventually got clad stainless. I cook unscrambled eggs (over easy, sunny side up) in stainless with butter. If I'm doing scrambled or an omelette, my carbon steel has good enough seasoning that it performs just as well as ceramic nonstick. However, if you don't have the time or patience to perfect your technique or your seasoning, anodized aluminum nonstick is the way to go. Super nonstick, and way more longevity than Teflon or ceramic nonstick. No toxicity issues unless there's exposed aluminum, and way less environmental issues than Teflon. As long as you don't use metal and scratch it, it will not wear out like the other nonstick materials do.
De Buyer omelette pan 24cm is an egg machine. Just a little butter. If you just use it for eggs, a quick wipe with a towel works just fine. Use it just for eggs, 3ish times a week.
The 9” Debuyer Mineral B Pro fry pan or omelette pan will flip. The fry pan side aren’t totally vertical ~40° my stainless settle pan sides are too vertical to flip.
Ive successfully flipped an egg in a 6” cast iron pan with vertical walls. CS will work for this but temp control is everything for slidey eggs
I can do it on my small CI, but I end up popping the yokes more often. I'm guessing if you know what you're doing you can do flippy eggs on stainless steel, but I like how idiot-proof teflon makes it. As long as the oil was reasonably hot, nothing would stick. Would CS not be better for temp control than CI? I always thought CI was awful for fine tuning the heat on the fly.
Here's a secret.... I have 24 CS pans and I still use a Misen nonstick pan for eggs. It's just easier to know I'm going to get good eggs every single time.
Get a Smithey and season it
What makes them special?
You have to go by reviews in my opinion, but it seasons very quickly and totally all over the inside as well as the outside. Really good at even heating all over. I have several of them. Also Griswold, Field, and Wagner. I usually pick my Smithey for the even heat and control. I really don’t think you would go wrong if you chose this brand. The Chefs skillet has a little lower sides than I like (actually I am going to sell it) but I highly recommend the others. Just what you get used to I suppose. Hope this helps 👍😎Forgot I also have DeBuyer pro and Matfer as well but I usually go for the C/I
[удалено]
If i need to use a spatula on over easy eggs to get them to slide, the chances of them popping increases a lot.
I have a 8 5/8 Matfer that’s my fried egg pan. I use a silicone spatula occasionally to release the eggs but not turn them. So I flip two eggs 4-5 times a week. 100s of times easy. Sometimes for my dogs who love eggs and runny yolks. Anyway it’s very possible to do. Occasionally the yolks break but it’s pretty rare. Likely about the same as with non stick. I use butter - maybe a tsp plus or minus.
I flip eggs over cast iron with a fish turner and very rarely have problems.
that's awesome. you do you!
I have a Mauviel 1830 and effortlessly flip eggs
I like my Misen Carbon Steel it’s shaped like what I’m used to with non stick pans but it’s just the right material. And yes 100% has replaced all teflon in my house I don’t use it anymore and haven’t in years. You will have to use a tiny bit of oil if you’re not consistently seasoning it. It’s my fave “everything” pan. Now, that said any food I am making with tomato or any type of acid even milk cream can fuck the seasoning up on my carbon steel so I reserve that type of cooking for stainless steel pan. The key of knowing when and how to use these pans are to understand temperature control and that comes with practice of cooking lots!