The last frying pan you'll ever buy: carbon steel pans
The last frying pan you'll ever buy: carbon steel pans
What if one pan could do everything the best traditional stainless-steel, cast-iron, and nonstick pans can do—and, in some cases, even do it a little better?...
5 comments
I really like my carbon steel pan but I just had to strip and reseason it after attempting to make some Thai food that was way too acidic for the pan.
Carbon steel can't replace my aluminum core stainless steel pans for anything with lots of tomatoes, citrus, or now I know tamarind.
It's fantastic for crepes though.