I'm curious your thoughts on carbon steel vs cast iron?I am new to de Buyer, but I am a convert. Came from nonstick and also cast iron. Cast iron is awesome but just way too heavy for spouse to clean. Bought a 12” carbon steel for everything from pancakes to eggs to vegetables, and now a small one just for single eggs. I don’t think I’ll ever use anything else. Spouse did rust the small one by leaving it soaking for hours even when I said not to, so there is that risk. I clean it as needed.
I second the de Buyer, they work beautifully once they're seasoned. I've had mine for about 12 years now.
Will never, ever used nonstick again.
It seems like the main difference is it's lighter? I'd imagine the warm up time is shorter since it's less material to heat up? which would also make it less able to handle thermal shocks and cool down faster?
But otherwise they cook about the same? Is cleanup basically the same too?
Statistics: Posted by zie — Fri Nov 22, 2024 7:30 am — Replies 42 — Views 1886