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?..
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.
This is why I keep my old crappy pans. Everytime I think I find some good advice on what pan to use, I read a side-effect of switching to it LOL
Yeah, I probably should just save up for some All Clads and be done with it
I didn’t know what all clads were. Just looked them up. They seem like a good price quality option. I wonder if there’s an equivalent brand here in Europe
Yeah I believe All Clads are highly recommended in the BIFL community. Surprised you haven’t heard about them.
