New hard Nitrided CI Pans
- Thread starter civilsmoker
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if I used it for something oily I just wipe it out when hot and bingo done. If something is acidly or sticky I wash it out and do the oil over the stove. As an FYI this comes from camp cooking, ie I wipe clean and hot oil clean.
the key is to make sure food doesn’t build up on it. I see lots of people that have burnt food on their CI and it caused a sticky mess.
just realize I’m not seasoning each time I’m just burning the oil so it holds and doesn’t go nasty between uses. When oil starts smoking it’s changing composition. That’s the process of seasoning, the oil is changed to a coating that is bonded to the metal almost microscopic. If there is too much oil when seasoning it burns and doesn’t season well. It takes less than a 1/8 of a tsp to season a 10 inch pan in side and out....but since yours is pre-seasoned you are golden. I got 4 pre-seasoned a couple of years ago and they are still going strong!
I see, almost like a skim coat. And not after every use. If it wipes clean while hot, with no food residue, that's it. If not, then wash with water, dry and very small amount of oil, heat and wait til dry and store. My wife is very picky, so if there was even 1 itty bitty amount of food build up, she'd probably hit me over the head with the CI pan, lol. Thanks, this makes good sense.
bill1
Master of the Pit
- Apr 25, 2015
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I'm keeping my eyes open for some of those too!
I suspect the average steel pan is formed and spun to final shape. If you start with a cast ingot, and that ingot is <2% carbon and over 98% iron, I suppose it's legal to call the finished product cast iron! The surface finish is what gives CI cookware much of it's attraction and this has it for sure.
I think for many CI detractors, the weight is what they really don't like. This is a great way to get the surface of an old-fashioned CI pan without the heft.
But then again, that heft does give some thermal stability that has its advantages too. But as more and more kitchens come with inductive stovetops, capable of excellent temperature stability, that advantage goes away. I'd say these are the pans of the future.
I suspect the average steel pan is formed and spun to final shape. If you start with a cast ingot, and that ingot is <2% carbon and over 98% iron, I suppose it's legal to call the finished product cast iron! The surface finish is what gives CI cookware much of it's attraction and this has it for sure.
I think for many CI detractors, the weight is what they really don't like. This is a great way to get the surface of an old-fashioned CI pan without the heft.
But then again, that heft does give some thermal stability that has its advantages too. But as more and more kitchens come with inductive stovetops, capable of excellent temperature stability, that advantage goes away. I'd say these are the pans of the future.
Nice!! I think you are going to like them! And I know I’m a bad influence......one can never have enough fry pans!!!
Local TJMaxx dont have them, Lady told me that not all the stores get the same thing....oh well
bill1
Master of the Pit
- Apr 25, 2015
- 1,889
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Here's another option for carbon steel pans that turn black with seasoning. Plus it has a cool video for how various cookware gets stamped, rolled, and formed! Lodge has a "lightweight" carbon steel line too...and theirs come pre-seasoned.
These steel pans are probably more prone to warpage than thick CI if placed direct on red-hot coals but certainly fine for indoor use.
These steel pans are probably more prone to warpage than thick CI if placed direct on red-hot coals but certainly fine for indoor use.
- Nov 7, 2018
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Jake I use a regular 12" ci and a deep fryer piece of ci on our glass top, just am careful about placing on the top and sliding it around.
I had to really dig to find at ours. They where hidden under several other pans. I used one Sunday and about fell in love with after just one cook.
Couldn’t find one at ours, but had granddaughter and couldn’t really dig as you did ... I may give it another go ... the good carbon steel pans elsewhere are ^^$
pineywoods
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Look what jumped in my cart at our local TJ Maxx yesterday. They did not have the 10" so got two 12" and one 8" cast iron was to cheap not to buy it
I really liking these pans. Thought about going and getting more but than thought I never use more than 2 pans at at time. The old CI may go on shelf now.
I couldn't resist so I have 5, but 2 of those are going in the camp box. They heat better and more even than Ply SS and have a near non-stick surface and retain just enough heat to do carry over, but not too much it kills things....what's not to smile about! Glad I could share my addition.
Oh TJ's is a cool store for kitchen items and such. They actually have some top shelf items for good prices. I have scored many kitchen and bath items there.
PW, have you had a chance to use yours? Just wondering what you thought of them?
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