Steely Pan

[Anonymous No.20398404]

New pan.

Egg curling slide process

[Anonymous No.20398408]

>>20398404
Blogstory

[Anonymous No.20398411]

>>20398408
Care

[Anonymous No.20398415]

>>20398411
Wash manufacturing oils

[Anonymous No.20398416]

>>20398404
Call me crazy but I generally prefer stainless steel for this kind of cooking. It's a ton easier to maintain. Pricey though.

[Anonymous No.20398417]

>>20398415
Soap it

>>20398416
Already got a stainless one but it's not new so no blogposting sorry. Chromium is spoopy when ingested.

[Anonymous No.20398419]

>>20398417
Sponge it

[Anonymous No.20398421]

>>20398419
Scrub it

[Anonymous No.20398422]

>>20398421
Dry it

[Anonymous No.20398429]

>>20398422
Compare it
Leftie big sis 28cm diameter 3mm thiccness
Rightie new sis 24cm diameter 2.5mm thiccness

[Anonymous No.20398435]

>>20398429
Fatty it
I use my sikrit homemade paste. Honey wax and peenut oil. Heat the pan for easy spreading
Preheat oven to 250°C (that's 482 freedumbs)

[Anonymous No.20398441]

>>20398435
Zum Ofen, so geht es

[Anonymous No.20398445]

>>20398441
Bake 1h at 250°C (again that's 482 freedumbs)

[Anonymous No.20398463]

>>20398416
Now that i have some time to spare what pan you got?

[Anonymous No.20398465]

i have one of these and i can honestly say it is the worst pan i have ever had. rusts the second it comes in contact with water, and the seasoning doesn't stick to it. somehow they managed to make a pan that is even worse than cast iron.

[Anonymous No.20398471]

>>20398465
Unironically skill issue

[Anonymous No.20398475]

>>20398471
explain. have i said anything that is not true?

[Anonymous No.20398476]

>>20398404
Wasn't this the name of some band from a long time ago. Steely Pan, Steely Dan, something like that? Kind of whiny sounding like a dentist's drill.

[Anonymous No.20398477]

>>20398465
Just made scrambled eggs on mine. Cotton towel wiped clean when done. Try not sucking

[Anonymous No.20398482]

>>20398477
you can literally see the seasoning flaking off your pan. and i can only imagine how much effort it took to even let it get to that point. most steel pans look like this

[Anonymous No.20398483]

>>20398475
>seasoning doesn't stick to it
>rusts the second it comes in contact with water
Are your gripes

Well seasoned sticks. If seasoned well it does not rust. The skill issue is not seasoning it correctly.

[Anonymous No.20398486]

>>20398465
that's not flaking off bro...

[Anonymous No.20398492]

>>20398411
>care
no.

[Anonymous No.20398497]

>>20398482
You season it once and then cook with it. Simple as.

[Anonymous No.20398499]

>>20398486
all of these spots were flakes of seasoning that fell off the pan, probably after the lightest touch with an utensil. op hasn't cleaned this pan for years to let it get to this point.

[Anonymous No.20398502]

>>20398499
>seasoning
that's carbon buildup. the pan should be smooth

[Anonymous No.20398534]

>>20398429
Brother it's flaking you did too many layers or something.
>>20398477
Jesus christ

[Anonymous No.20398540]

>>20398465
>buy meme product without even learning how to use it
the whole point of carbon steel utensils (not counting knives) is to impress people with how well you can take care of it. stop buying products out of hype

[Anonymous No.20398554]

>>20398476
Steely Dan, yeah. They made stuff like https://youtu.be/aQnW-MxAU6U
https://youtu.be/ICK6e9WK2A8

[Anonymous No.20398567]

>>20398441
>>20398445
Cool it
One hour later turn off the heat and let it cool down to room temp with the oven's door closed

[Anonymous No.20398568]

>>20398404
Nice pan. I just ordered a de Buyer Access frying pan, which is 2mm thick. I already have a couple Mineral B PRO pans, which are 3.2mm thick (by my calipers, not the website description) and they are just too sluggish to respond to heat, so I wanted something more responsive.

>>20398417
>>20398419
You'll get more out of your soap if you pour it on your sponge instead, get the sponge sudsy/bubbly, and use that on your pan.

>>20398416
You can get a 12" Tramontina tri-ply pan on Amazon for $35. They are not expensive.

>>20398465
Tard.

>>20398482
>>20398499
This has zero effect on how the pan performs or how your food tastes. Seasoning is not some high tech finish that needs to be babied. Some foods will make it thicker. Other foods will make it thinner. All you need to be concerned about is that there's something there, even if it's not jet black, to insulate the metal from your food and your food from the metal.

[Anonymous No.20398588]

>>20398554
Decent, 420 lol

[Anonymous No.20398596]

>>20398499
I think it's funny that you think we won't notice that there's still a layer of seasoning in those "holes" so the pan will still work perfectly.

[Anonymous No.20398604]

>>20398568
>de Buyer Access frying pan
> For all cook tops EXCEPT induction
I wanted a thicker one because i have induction lol

>Mineral B PRO pans
They also have the stainless steel handle? They were more expensive than the Carbon Plus line, but was not sure of the difference other than a nicert handle. I use them in the oven so i wanted a stainless steel handle for sure

Am happy with my Carbon Plus 28cm but wanted something smaller so ordered the 24cm

[Anonymous No.20398610]

>>20398463
A few years ago I went all out and stocked our kitchen with All-Clad stainless. I've got 8", 10" and 12" skillets. The 12" is my favorite. All in, it cost SEVERAL hundred dollars, but I'll have these pans for the rest of my life.

[Anonymous No.20398662]

>>20398610
Nice. If it's something you use daily and makes you feel good and happy it's worth it.
The stainless steel i have is a Kuhn Rikon Silver Star 24cm with meme honeycomb on the base and a synthetic coated handle.
Heats crazy fast compared to the 28cm carbon steel though can only withstand 180°C (356f) in the oven so i rarely use it in it.

[Anonymous No.20398705]

>>20398567
Cooled enough

[Anonymous No.20398709]

>>20398705
Looks seasoned

[Anonymous No.20398711]

>>20398709
Heating up

[Anonymous No.20398719]

>>20398711
Butter it

[Anonymous No.20398722]

>>20398719
Wait for absence of bubbles

[Anonymous No.20398727]

>>20398722
Egg ready

[Anonymous No.20398731]

>>20398727
Will

[Anonymous No.20398734]

>>20398731
It

[Anonymous No.20398738]

>>20398734
Slide?

[Anonymous No.20398741]

>>20398738
Well would you look at that

[Anonymous No.20398755]

>>20398741
Cleaned with soap, ready for next adventures

>Observations
It was it's baptism.
Used a bit too much butter, and a tad too hot. Will have to adjust coming from the 28cm.
Heats much faster than big sis.
Overall really happy.
Thanks for reading my blog.

[Anonymous No.20398960]

>>20398741
whooaaaa, the flip!

[Anonymous No.20398974]

>>20398404
Oof. Should've bought Matfer.

[Anonymous No.20399052]

>>20398974
What's the difference?

[Anonymous No.20399076]

>>20398741
Ooo segsy.

[Anonymous No.20399184]

>>20398416
midwit moment

[Anonymous No.20399202]

>>20398416
Stainless steel sticks more and is harder to use, it's only good for cooking acidic food

[Anonymous No.20399208]

My pan looks like this, did I season it well?

[Anonymous No.20399223]

>>20399208
no

[Anonymous No.20399228]

>>20399202
I disagree that stainless is harder to use. Make hot, cook food, clean pan is pretty simple stuff.

[Anonymous No.20399231]

>>20399223
ok

[Anonymous No.20399233]

>>20399228
Stainless is harder to clean

[Anonymous No.20399262]

>>20399233
Nah. Barkeeper's Friend and a scrubby sponge is all you need to keep stainless cookware looking good as new.

[Anonymous No.20399263]

>>20399262
>Barkeeper's Friend
What's a similar European product?

[Anonymous No.20399306]

>>20399263
Made In Stainless Cleaner

[Anonymous No.20399310]

My favourite band

[Anonymous No.20399333]

>>20399263
Look for a scouring powder that uses oxalic acid.

[Anonymous No.20399418]

>>20398404
I have the same exact pan, but in the 28 cm version.
it's probably the cheapest De Buyer line, but also the best.
>unlike Mineral B and Carbone Plus standard, the handle is oven safe at any temperature because it's not epoxy coated
>steel handle is not so fuckin heavy and unbalanced like Mineral B Pro
>hollow handle stays cooler than all the other models
>no useless fancy bullshit like the beeswax coating, the silicone dot or the bee logo engraving (on the cooking surface!) like Mineral B
really the thinking man's choice.

[Anonymous No.20399445]

>>20399418
>>steel handle is not so fuckin heavy and unbalanced like Mineral B Pro
>>hollow handle stays cooler than all the other models
The Pros aren't even slightly unbalanced. The handle is solid cast stainless steel, which acts as a heat sink and stays cool due to its mass taking a long time to heat up. If there's one disadvantage it's that the part of the skillet by the handle will always be a few degrees cooler than the mid point or far side, but it's negligible. This is the handle de Buyer uses on their $500 Prima Matera copper pans, and is styled off the traditional cast iron/bronze handles of OG copper cookware.

The handle of the Carbone Plus is hollow, doesn't have much mass, and is thin enough to rely on the metal cooling off before the part that you touch gets hot.

I'm not sure if one style is better than the other. Both are relatively annoying to hold with a towel (albeit, they both stay cool long enough that you shouldn't need to use a towel during normal cooking, and it's more of a concern for oven use). I prefer the uncoated, fully oven-safe, traditional bent bar stock that Matfer uses, but if I had a "dream handle material," it would be cast iron, same as the PRO, except it would have a rough texture, not slippery like the stainless, and could take a seasoning in the oven.

[Anonymous No.20399450]

>>20399263
the closest are Comet, Ajax or Vim Clorex.
they work fine to clean stubborn residues on cookware, but they're not quite the same.
they have a bleach-like ingredient instead of oxalic acid.

[Anonymous No.20399453]

>>20399263
>>20399450
>>20399233
>>20399262
All you need to get meat residue off a stainless pan is a splash of white vinegar. You can boil some water and baking soda also, but you only need to have the vinegar in your pan for about 60 seconds before all the residue will be dissolved. BKF is more effective, but really isn't needed.

[Anonymous No.20399458]

>>20398604
>They also have the stainless steel handle? They were more expensive than the Carbon Plus line, but was not sure of the difference other than a nicert handle. I use them in the oven so i wanted a stainless steel handle for sure
I had the import the Pro's from Europe because they were all out of stock here, but the Carbone Plus isn't even offered to the US market.

[Anonymous No.20399465]

What benefit does carbon steel have over cast iron?

[Anonymous No.20399525]

>>20399445
>The Pros aren't even slightly unbalanced.
not even the smaller diameters?

[Anonymous No.20399565]

>>20399465
Durability - cast iron is surprisingly fragile. Drop it on the floor, and it's likely to crack. Carbon steel isn't fragile.
Weight - carbon steel pans can be made much lighter than cast iron, meaning they are easier to handle, easier to do a saute toss, and they can be made to heat up or respond to heat changes faster
Usability - long handles that stay cooler longer, as well as a glassy smooth cook surface being standard are very desirable features
Price - although they cost more than something like a Lodge, they are cheaper, and in many ways better, than the new manufacture boutique cast iron pans, like Field, Smithey or Stargazer. In France, they are actually very cheap, costing only about 1 Euro per cm of diameter.

>>20399525
The smallest I have is the 24cm model and there is no wobble at all. It's confidently bottom-weighted. I can't speak for the the 20cm version, but since the pan itself measures a little over 3mm thickness on my calipers, I suspect it's not going to have any issues balancing, either.

[Anonymous No.20399849]

>>20398741
that's about 7.61 times hotter than I would ever fry an egg

[Anonymous No.20400232]

>>20399052
Matfer is the same quality but welded handle so you don't get shit building up in the handle rivets.

[Anonymous No.20400247]

>>20398404
>>20398408
Lost that on the first sentence, how do you "sublimlate a taste?" That's meaningless marketing bullshit. That's for soccer moms.

[Anonymous No.20400256]

>>20400247
>how do you "sublimlate a taste?"
with carbon steel dummy

[Anonymous No.20400352]

>>20400256
Soccer mom detected here >>20400256

[Anonymous No.20400354]

>>20398568
Buying carbon steel when heat responsiveness is your concern is retarded.

[Anonymous No.20400357]

>>20399465
There really isn't any. Weight isn't a pro when you're dealing with low thermal conductivity materials, you want as much weight as possible. Longer handles because they're riveted instead of cast into the body. That's about it. Most people who buy a carbon steel pan would be better off buying tri-ply or copper.

[Anonymous No.20400366]

>>20400357
>you want as much weight as possible
Not for pans like woks which you want to move a lot
Also cast iron takes long to cool down and respond to temperatures which can be a negative

>>20400354
Why?

[Anonymous No.20400368]

>>20400357
>you want as much weight as possible
lol

[Anonymous No.20400389]

>>20400366
>woks
Effectively just a sheet of steel used to facilitate a wok burner's action. The material is almost irrelevant - and cast iron woks are used a lot in China.
>Also cast iron takes long to cool down and respond to temperatures which can be a negative
Buy aluminum. You're basically flattening a screwdriver and using it to hammer in nails. Want conductivity and heat responsiveness? Buy aluminum (All-Clad and any triply is functionally aluminum, copper if you want to flex on poorfags). Want thermal mass? Buy cast iron. Carbon steel is the awkward middle child, a compromise option for cooklets.

>>20400368
Sneed

[Anonymous No.20400395]

>>20400389
>cast iron woks are used a lot in China.
lol

[Anonymous No.20400403]

>>20400395
>what is a ZhenSanHuan
copper woks are also a thing, sorry you've never been to Asia but fetishize them on 4chan (for... some reason... lmao)

[Anonymous No.20400404]

>>20400403
>sorry you've never been to Asia but fetishize them on 4chan (for... some reason... lmao)
lol

[Anonymous No.20400406]

>20400404
I accept your concession.

[Anonymous No.20400407]

>I accept your concession.
lol

[Anonymous No.20400409]

[Anonymous No.20400626]

>>20400352
It's called football, unwanted orphan

[Anonymous No.20400821]

>>20400389
>aluminum
No one uses that Cheap and thin crap

[Anonymous No.20400827]

>>20400354
>>20400357
Carbon steel is a good middle ground between cast iron and stainless steel while having the best of both

[Anonymous No.20400829]

my 20yo scratched up teflon walmart pan works just fine though

[Anonymous No.20400837]

>>20400829
fuckin mint. cooklrts seething.

[Anonymous No.20400977]

>>20400626
Yeah but you don't have "football moms" we have "soccer moms" that was it you foppy brit, go wear a wig or something.

[Anonymous No.20400988]

>>20400389
>cast iron woks are used a lot in China
Misleading statement. The cast iron woks in China are way thinner similar to carbon steel. The heavy western types of cast iron woks are used for slow cooking like indonesian beef stew / rendang.

[Anonymous No.20401039]

French cutie visits de Buyer's factory
https://www.youtube.com/watch?v=1vRwmaYrM9A

[Anonymous No.20401211]

>>20401039
>cutie
Dude! Check yourself into a psych ward.

[Anonymous No.20401967]

>>20400821
Good aluminum is thick and heavy. You buy shit aluminum for poors. If you're not buying good aluminum buy tri-ply, it's functionally the same thing.
>>20400827
It is an awkward red-headed compromise that's garbage at heat retention and garbage at conductivity. You want to save your wrists? Fine, buy aluminum. Otherwise, buy cast iron.
>>20400988
So? My entire point was that the choice of material for wok is practically irrelevant and primarily a matter of prestige than anything else (cast iron woks are the traditional style of wok in China).

[Anonymous No.20402006]

>>20398404
>>20398741
>all that oil

[Anonymous No.20402035]

>>20401967
https://youtu.be/Kw2QjMSsHCk?si=wIZIGFxY-vZHIEuK

[Anonymous No.20402052]

>>20401967
Can aluminium be seasoned to become non stick?

[Anonymous No.20402293]

>>20401967
I don't know any serious cooks who use aluminium
>tri-ply
So either stainless steel or non stick

[Anonymous No.20402663]

been wanting a wok because of the cooking anime (i'm easily influenced)

Any strong recs? I'm somewhat lusting after the de buyer but i can get a fiskars stainless steel wok pretty cheaply as well. Honestly what am I even looking for? Aluminium core?

[Anonymous No.20402811]

>>20402052
Yes.
>>20402293
Tri-ply is two thin sheets of SS bonded to an aluminum core. In all that matters beyond reactivity, it's aluminum. Also, aluminum is the standard choice of cookware for restaurant service. If you don't want to feel like a poorfag, buy copper or tell yourself the All-Clad copper core matters (it doesn't).
>>20402035
He basically just stated that cast iron was better in every respect except for weight and then hastily concluded. Buy aluminum/tri-ply if you want heat responsiveness and lower weight. Stop hammering in nails with a screwdriver. Buy a fucking hammer.

[Anonymous No.20402814]

>>20402663
If you're not willing to buy a wok burner don't bother with a wok. They're not functional on ranges and people cope about this all day long.

[Anonymous No.20402842]

>>20402052
Functionally, any type of pan can be seasoned (probably don't want to do it on actual nonstick though). It's just baking a layer of oil on the surface. Some people will invent blogposts about pores or whatever but the process is fundamentally the same no matter what. I like it specifically on old Calphalon/commercial cookware. They used to make anodized aluminum pans that were big thick chunks of aluminum that you could cook acidic foods in. You can tell them apart from their nonstick lines because the dull black of the outer surface continues onto the cooking surface.

People didn't like them because they were very sticky (which is why they only do nonstick now), but seasoning solves all of those issues.

[Anonymous No.20403578]

>>20402052
>aluminium

[Anonymous No.20403694]

>>20403578

[Anonymous No.20403706]

>>20403578
>>20403694
>adds an 'i' to make it sound more "Latin-y" (literally the actual reason, go look it up)
>expects me to take it seriously

[Anonymous No.20403716]

>>20403694
why are inferior countries always so butthurt when America does something different? so rent free

[Anonymous No.20403759]

>>20403716
>inferior
Our countries produce actual food and not slop filled with corn syrup and seed oils

[Anonymous No.20403769]

>>20403694
It seems my superiority has caused a bit of controversy.

[Anonymous No.20403779]

>>20403759
>Britain
>actual food
like the Germans are still overhead

[Anonymous No.20403785]

>>20403706
It reminds me of the people who say "*heighth, width and depth." They are modeling their knowledge of the Periodic Table on other elements, like magnesium, calcium, sodium, lithium, potassium, uranium, selenium, titanium, chromium, etc. They would say that it's not fair they have to remember the name of an extremely common element that differs from this pattern, even though the majority of elements don't end in "-ium."

[Anonymous No.20403867]

>>20398741
Even sandpaper would slide in so much oil retards
I own the same pan and never seasoned it, using it with just this amount of butter is enough and I can skip any homoerotic seasoning rituals

[Anonymous No.20403927]

>>20402006
>will drip back on the pan when you pick up the egg

[Anonymous No.20403935]

>>20398727
>>20398741

What if I just want to eat an egg and not the damn calories from all of the fucking oil?

Only reason I use non stick pretty much baste the egg in it's own fat.

[Anonymous No.20403963]

>>20403927
humiliation ritual

[Anonymous No.20404050]

>>20403867
>>20403935
>>20402006
>>20403927
>>20403963

The oil in >>20398741 looks to be about 1/2 to 1 teaspoon of butter. That's about 15-30 calories in the pan worth of butter. Anyone who has ever cooked with oil knows that the majority of that stays in the pan when you're done cooking. The egg only picks up maybe 5% of that, but for the sake of argument, let's be generous and say it's 10% that sticks to the egg. You can do the math yourself. "All that butter" translates to about 3 extra calories added to your egg (78 calories in a large egg). The butter adds, at most, three (3) additional calories. Total of 81 for the fully cooked egg.

By the way, the can of green Monster that you sip on for breakfast every morning contains 210 calories.

Faggots.

[Anonymous No.20404755]

>tfw thread is still up kek.
I did not foresee a forty MacronMonnies (40€) pan made <200 miles from me with a lifetime warranty being so polarizing.
The pan is going strong and ready for a lifetime of abuse.
Recommend wholeheartedly.

[Anonymous No.20404797]

>>20404050

>Anyone who has ever cooked with oil knows that the majority of that stays in the pan when you're done cooking.

lol no, absolutely not.

> You can do the math yourself. "All that butter" translates to about 3 extra calories added to your egg (78 calories in a large egg).

insane cope. eggs sitting absolutely still might repel some of the oil, but at likely 50% is absorbed, especially when you're moving it around like that.
And it took way more than a teaspoon to get that much going

>the can of green Monster that you sip on for breakfast every morning contains 210 calories.

You think if I'm worried about calories from oil I have the calorie budget for trash like that?

[Anonymous No.20404812]

>>20398404
Only boomers will know how good it was. (Gaucho)

[Anonymous No.20404852]

>>20404797
If you're worried about 30 calories at all you need to exercise more.

[Anonymous No.20404865]

>>20404797
Hey there OP here, i bite your bait. You seem awfully worried about the amount of butter i used.

Here is an aproximation (did not weight it at the time but it's more or less this size) of how much butter i used.

Keep in mind you may have a medical condition imposing you draconian diet restrictions, but the majority of healthy people do not.

[Anonymous No.20404878]

>>20404797
>>20404865
And weighed for good measure. Six (6) grams, that's 0.211644 OZ.
Again your ailment, be it mental or physical, should not be projected onto healthy people. As other anons pointed out, the majority of the butter stays in the pan.
For reference i spread at least double that per toast slice.
That was literally the first time using the pan, i have since halved the butter amount.
Here's hoping your concerns about my health are reassured.