- Joined Apr 6, 2010
i've seen these de buyer carbon steel fry and crêpe pans around. i always thought that steel was a terrible conductor of heat (hence the aluminum and/or copper cladding in SS pans). what are the advantages of these pans?
the instructions said to boil potato peelings for 15 minutes, which i did. seemed to work. so far, i've cooked primarily eggs, but i did pan-roast a couple of steaks, deglazing with some brandy and veal stock to make a sauce. it worked very well.Yup, 12"+ carbon steel pans can get quite heavy... /img/vbsmilies/smilies/smile.gif
May I ask, how did you season yours? What have you cooked in it so far?