Yes! I have the 9.5" and 12.5" De Buyer pans and love them!
True. Sorry for continuing the thread drift.
Yes! I have the 9.5" and 12.5" De Buyer pans and love them!
True. Sorry for continuing the thread drift.
No it’s cool. Have you heard Chang’s thoughts in the matter?
I got the Ballarini b/c we had never used CS, and I wasn’t sure if we’d like them (I think Ballarini is a bit cheaper, IIRC). Glad to hear you like yours. de Buyer gets really good reviews, so I think that would be our next purchase, if we get another CS pan. Did you do the potato-skin initial seasoning? I did the canola oil bake, and I’m wondering if the potato skin is better…
Did a quick internet search and didn’t see anything. What did he say?
Just be careful with the debuyer because the pans come in various thickness i think it’s the mineral B line that is 2.5mm and quite a bit heavier ( my preference)
I have not, but I’m interested.
I did not. Serious Eats had a video on how to do it. Basically just oil and really high heat, and then regular use.
That’s what I’ve got. Great stuff.
He details how for home use cast iron is appropriate and carbon steel is just a flex and only makes sense in a restaurant setting.
Cast iron for home use.
Interesting. I would take it any day over cast iron for eggs, and I can’t tell the difference between the two searing a steak. I think a professional would catch the nuances between the two more than the average home cook. Also love my carbon steel wok, by the way.
I like a lot of his takes but i admit i don’t get that at all. Unless I’m making skillet cornbread i can’t think of any applications is rather use a Lodge over a Debuyer.
Soaking overnight in 50% vinegar solution dissolved the rust.
Tip: do not use a cast-iron pan to create steam when baking. Apparently lots of recipes suggest that.
Is there any reason to remove what’s left of the old seasoning before reseasoning?
What is this?