/ck/ - Food & Cooking

this is a completely unhelpful post because I have no recs for you, but are you going to miss having a non-stick? if only for fish and scrambled eggs.

>>17553094
Darto makes nice and fairly priced carbon steel pans. Almost as thick as cast iron and made from 1 piece of steel, so it is a forever purchase. I have a couple and really enjoy them.

get a stainless pan. fuck not being able to put a pan in the dishwasher

>>17553094
Most carbon steel pans will last forever.

>>17553094
it's just steel. it's all the same. the main difference between them is the angle of the handle. the only exception is lodge's carbon steel, which is a lot heavier than it should be.
just caramelize some onions in the pan a few times. you will have a bunch of caramelized onions, and the pan will be seasoned.

>>17553142
All carbon steel is not the same you dick cunt. Delete your post

>>17553142
if all steel is the same then how come my shitty steel can opener rusts, but my stainless cookware never does

>>17553202
because your opener isn't stainless. the poster was obviously referring to carbon steel when he said steel. unless he's as retarded as you

>>17553219
so you're saying that not all steel is the same?

>>17553225
Not him, but you can add "impurities" to pure iron and alter the physical and chemical properties in a wide variety of ways. Including corrosion resistance.

>>17553128
It takes like 2 seconds to clean a carbon steel pan you lazy faggot

>>17553094
Bought an ikea carbon steel pan last month. No seasonig, jumped straight into cooking, after a week it's nonstick enough for pancakes and eggs. I thus postulate the following: SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME SEASONING IS A MEME

>>17553630
Season your food.

>>17553630
so it came with it's protective layer and you proceded to season it by cooking in it...

>>17553630
So you seasoned it by cooking in it?

>muh carbon steel
Just get a stainless steel pan ffs. Knew a linecook who owned a carbon steel knife and it was just retarded

>>17553094
For me, it's the Matfer. I prefer the welded handle in lieu of rivets.

https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK

>>17553112
>a forever purchase
>"Looks like this heckin panarino has found its forever home!"

>>17553637
white can't be an insult, every other race strives to be more white, thank you for the compliment

>>17553094
Genuine question, what are the real advantages of carbon steel over cast iron?
From personal experience the seasoning on my cast iron is substantially better and more robust than on a carbon steel pan (debuyer).
The only thing I can think of is that carbon steel is marginally lighter, but that comes with a lower thermal mass so it isn't just a total positive. Do they leech less iron into the food or something?

>>17553105
Carbon steel basically does everything a cast iron does at half the weight. I'll probably still use a cast iron for pizza though.
>>17553112
Thanks for the recommendation. I really like that it's all one piece, and the n.25 is about the size I'm looking for.
>>17553128
Already have a stainless but like >>17553255 said, carbon steel is super easy to clean.
>>17553132
True, I guess I was just looking for people to recommend pans with non-riveted handles cause that's about the only weak point I can think of, outside of being an idiot and warping a thinner pan.
>>17553970
Yeah the welded handle seems like a smart move, thanks for the link.

>>17553094
for me it's imported nihon iron pan folded 100 times

https://www.globalkitchenjapan.com/products/yamada-hammered-iron-frying-pan-2-3mm-thickness?_pos=10&_sid=9cc4e2b99&_ss=r

>>17554128
excuse me, it's actually hammered 5000 times
>Machine-hammered over 5,000 times to ensure perfect interaction with cooking oil, and engineered to have different thickness depending on the parts to ensure that heat is transmitted uniformly

>>17554035
I honestly just get annoyed at having to maneuver a 10 pound pan. Also i personally like pans that I can flip my food in, and the weight/shape of my cast iron prohibits that. Like my original post said, I'm mostly just looking to replace my old non stick; getting a carbon steel seems like it would be perfect as a replacement while being more flexible.

>>17554098
>True, I guess I was just looking for people to recommend pans with non-riveted handles cause that's about the only weak point I can think of, outside of being an idiot and warping a thinner pan.
I wouldn't say welding is better than rivets. You can have bad luck with both. I prefer welding though, because of the clean surface. Cleaning, seasoning and rust are always an issue at the rivet spots.

>>17553105
>nonstick shill
crawl back under your rock fatty, people who can actually cook are speaking.
>>17553094
Blue Carbon Steel

>>17554141
That seems like a fair point, flipping in my cast iron is impractical at best. Thanks for clarifying I was just interested.

>>17553980
make your own posts,falseflagging infiltrator

>>17553980
>>17554304
He's right though

Are deBuyer carbon steel pans worth it?

>>17554347
"He" isn't, in a culinary sense. Other countries know how to use seasoning

>>17554484
He was talking about pan polymerization, not spices...in a thread about pans, subhuman. No one cares how much Paprika you use on roasted cocroach.

>>17554958
you don't polymerize your veggies instead of your pan?

just make sure the one you get is oven safe. I got mine really cheap at a restaurant supply store, the pan is great but the handle has some paint like coating that makes it not oven safe.

Personally I have the Matfer Bourgeat 11 7/8 pan and I love it. Took a while to get the seasoning right but in my experience, the oven seasoning technique is the best. Matfer recommends cooking potato skins with salt and oil, but I found that it was messy, time consuming and made the seasoning uneven.

If I could go back, I would do these things differently:
>Purchase a 10 inch pan or something smaller than 11 7/8. That size is pretty heavy and large
>Go straight to the oven seasoning and skip the potato skin technique
>Use a fish spatula

Expect sticking for a good minute until you develop your seasoning, which can take a few months or so. The fish spatula helps with flipping things like eggs and scraping any burnt food off before it gets really stuck. Try not to use soap and do a maintenance seasoning every once in a while.

>>17553094
Ok

>>17555084
Here is my pan before the oven seasoning technique.

>>17555099
And after.

>>17553112
Darto is my choice too. it's nice not having the rivets, honestly.

>>17553094
de buyer and/or darto. get a stainless steel pan as well for cooking with reactive (acidic) substances

>>17555105
that looks neat. I wanna season my new sauteuse but it's too fuckin big for oven, god damnbdidfjk

>>17555105
Next time do this

https://www.youtube.com/watch?v=X-tcVxIdmmY

You want to form an oxide layer on the surface of the pan prior to applying oil and after scrubbing the pan clean. This provides additional corrosion protection and allows the polymerized oils to stick far better.

>>17555105
you need a higher temp

>>17555255
Makes sense. First time I took there were spots of where the seasoning came off. After cooking for a while however the seasoning is pretty much black which I take as a good sign. Next pan I get I will try this technique.

>>17555278
What makes you say that? Would that help with the initial sticking I experienced? After cooking for a while I can simply wipe the pan clean, but I do remember that I experienced a lot of sticking initially.

This is my pan after a year of cooking. Is it fucked? It's all black. I can't tell if that just seasoning or a layer of burnt shit. Nothing sticks to it though.

>>17553978
Fuck off consumerist kike.

>>17555495
It ain't pretty, but if it works, it works. Mine kinda looks like that as well and works great.

>>17555495
do you cook acidic foods in it like tomatos?

>>17553094
I have De Buyer, they're very nice and not too expensive. Also a brandless wok bought in an asian supermarket. Very cheap yet very good

>>17555294
>Would that help with the initial sticking I experienced?
yes

>>17555495
dry your pan after you use it so it doesnt rust

>>17555105
Why did you season the handle?

>>17555848
>he doesn't season his handles
>[laughing_whores.jpg]

>>17555848
No real reason; the instructional video I saw said to season everything including the handle. Maybe it helps prevent rust? Not sure.

>>17553112
>>17553094
I got both the deBuyer in the OP and a Darto pan, I like the Darto pan a lot more. just get a silicone handle for it though, the flat handle sucks.

>>17555528
No. The brown parts aren't rust if that's what you are saying. It's much browner here in the photo. When I scratch at it, nothing comes off unlike actual rust I've had on another pan.
>>17555513
Good to know, I was under the impression it was still supposed to look like the first time seasoning light brown.

>>17556114
The handles are probably the one flaw of the pan, but still fairly insignificant. Silicone handle or just a kitchen towel. You can also use a file to chamfer the sharp corners.

>>17555105
She's a beaut

>>17553105
as long as you achieve leidenfrost effect, you can cook your eggs and fish on a carbon steel/cast iron. I've been strictly using stainless steel pans for years.

>>17555495
please clean that shit with some baking soda and vinegar.

Alright so I want to get a misen 12" but I've heard that you can't really use acidic food like tomatoes and lemon in carbon steel? Is it really a problem once you build up a seasoning? Also does boiling water ruin the seasoning?

>>17557998
Nah you need a long time with acid to break down the seasoning. Finishing a sauce with lemon juice for example is completely fine. Water obviously does nothing.

What’s stopping me from just boiling some oil for 30 minutes to season it forever?

>>17555848
>Why did you season the handle?
Not that anon, but I usually season the whole pan once, including the outside of the pan, be it cast iron or carbon steel (or wrought iron). The reason is that the seasoning is not only for making it non-stick, but also for making it corrosion resistant. This way if there is ever some residual moisture on the pan it won't rust in storage. But with a unseasoned pan even without residual moisture the moisture from the air is often enough for rusting if left in storage for a long time.
If your pan has at least 1 layer of seasoning from the factory you probably don't need to, but I normally do it anyways.
If you choose to season the area of the pan that usually touches the heating element (as in the bottom), seasoning in the oven rather than on the stove is the better choice.
>But won't the handle be sticky then?
If your seasoning is sticky you seasoned incorrectly. It should be hard to the touch, sticky seasoning implies too much oil or too little heat.
>>17555294
As for what >>17555278 said, did the seasoning feel sticky? If it did you had too low temp or too short of a time in the oven. If not it was fine. Also looking good for a first layer, carbon steel is much harder to properly season than cast iron in my experience.

>>17558107
Too much oil results in a sticky layer, it won't polymerize the way you want to and may even be uneven. Basically that's not how the polymerization works. Instead do multiple layers (3-9 served me well) of incredibly thin oil films and burn then on top of each other. Each layer should be so thin it basically looks dry again after wiping the oil off. You should have decent nonstick properties instantly after that and it should be a great foundation to naturally build up on with normal use.

>>17558941
I was shitposting but that’s actually helpful, thanks