Hey octopod, unrelated however I was wondering if you had any tips for scrambling eggs in a carbon steel pan? Can it be done well? Limited with cookware and would appreciate some help from an actual chef.
As long as you have a good seasoning layer and use enough fat, they're awesome.
Same thing goes with cast iron, all about the seasoning. Carbon steels I wouls argue are much easier to season and also re-season. Most ppl get the Lodge cast iron which are affordable but the cast iron layer sucks for seasoning because they mass produce them and are like coarse sand paper on the surface.
DeBuyer Blue Carbon is my go to for carbon steel brands. I've tried the newer brands.. not better; DeBuyer has been around forever in case you have an issue
Hey octopod, unrelated however I was wondering if you had any tips for scrambling eggs in a carbon steel pan? Can it be done well? Limited with cookware and would appreciate some help from an actual chef.
As long as you have a good seasoning layer and use enough fat, they're awesome.
Same thing goes with cast iron, all about the seasoning. Carbon steels I wouls argue are much easier to season and also re-season. Most ppl get the Lodge cast iron which are affordable but the cast iron layer sucks for seasoning because they mass produce them and are like coarse sand paper on the surface.
DeBuyer Blue Carbon is my go to for carbon steel brands. I've tried the newer brands.. not better; DeBuyer has been around forever in case you have an issue