Spy Car Posted October 1, 2012 Share Posted October 1, 2012 Thanks! :001_smile: I got rid of my Calphalon everyday pan, frittata pan, and 12" skillet. If you had to choose one large pan to replace these, and did not want another nonstick, what would you choose? I would use it for browning and searing meats, cooking eggs, etc. I would go for the carbon-steel, but there is nothing at all wrong with Le Crueset (other than perhaps price and weight). The carbon steel does high heat cooking really well. I prefer the texture of eggs in carbon steel over enambled cast-iron, but taste preferences vary. As I said it tends towar a firmer texture (I think of it like a French omlette) vs a "fluffier" texture with enamble cast-iron. I don't know why carbon-steel is not more popular in home kitchens, but for a heavy-duty fry pan I think they are great. Bill Quote Link to comment Share on other sites More sharing options...
mathwonk Posted October 10, 2012 Share Posted October 10, 2012 very happy with the 6" sabatier knife. ordering the 4" and 8" today. (silver polish apparently even takes off some stains, but in this house stains are inevitable. we like that it cuts.) thanks for advice. Quote Link to comment Share on other sites More sharing options...
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