SMF Premier Member
- Joined Jun 11, 2015
Thanks for the like Steve it is appreciated.
That's good info. Looks like the Carbon Steel would be less complicated, and easier to evenly heat?Stainless Pans are Clad, layered, with Aluminum, Copper, or other metal, because alone Stainless is a horrible heat Conductor. This Cladding makes them expensive. From my research and various reviews, The best made, reasonably priced, Clad Stainless Pans are made by Tramontina out of Brazil.
Take a look at Lodge Cast Iron. They are really priced in line with other types of quality cookware...JJ
I got a Lodge 12" CI pan finally. Preseasoned , and I rinsed it with warm water only, then a thin coat of Veg oil applied with paper towel. When I use it spray with Pam? Or add thin coat of oil?Carbon Steel Pans are awesome as long as you take care of them. They come preseasoned but require the same maintenance as Cast Iron. They must Never see Soap or metal scrubbers. Dry thoroughly, heat and rub a tiny film of oil on before storage. I've used them frequently in various restaurants and at home. 12" is my GoTo...JJ
OK, that sounds like a plan. Do this after every use? Thanks Steve.What I do if I have to wash a CI pan. That after I wash and dry it. I put it in a preheated 375 degree oven for 30 minutes. Take it out and let it cool. Then wipe down with a light coating of veg oil. And put it back in the 375 degree oven for another 30 minutes.
OK, so basically after each use, clean with water only. Once dried, put some kind of thin coating of Pam or Oil, then heat til it just starts to smoke, let it cool and store til next time. When start to use each time I can spray with Pam a light coating regardless of what I'm cooking. Easy enough that even I should be able to handle, LOL. Thanks guys for all of this invaluable advice, as usual.I cook with some kind of Fat, in all my pans. CI, AL, CS and SS. One, sort of exception, my CI GRIDDLE that pretty much only is used for Pancakes. It gets heated, gets a shot of Pam, then I cook the entire batch with no further fat. The griddle is now well seasoned and non-stick, giving a classic uniform brown finish.
CI and CS pans are washed with Hot Water and a Brush Only. They go back on the Stove, set to Med/High Heat. When Dry, they get a squirt of Pam, that gets spread around with a paper towel to a Super Thin Coating, almost wiped out. When I see whisps of Smoke, the pan is pushed to the back of the stove to cool. The whole process takes 5 to 10 minutes...JJ
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