I have a bunch of Cuisinart pans that I bought as a set when I was in my early twenties (sigh). They were my adult cookware starter kit. I’ve had them for almost 20 years, and I have to say I resent them now. They are damaged, weren’t that great to begin with and, worst of all, took up a ton of space. I’m getting to the point where I’m tired of seeing them. Although I know there will never be a pan in the world that can replace them all, with their various shapes and sizes, I nevertheless I was looking for a pan that could do the job of several pans currently cluttering up my cupboards. Now, I think I finally found this one.
I recently explained the seasoning saga my new carbon steel panwhich was quite long and complex treat. But it finally rewarded me with the desired result: a pan with the even heat distribution of a cast iron skilletbut with much more manageable weight. (The carbon steel platter is, admittedly, still a bit heavy for my puny forearms, but that was not a major problem.)
How does a carbon steel frying pan helps you in the kitchen
The other night I realized that never Since I seasoned my carbon steel pan properly, I didn’t reach once for any of the my miscellaneous Cuisinarts. I just didn’t need it. I jump vegetables in this thing, searing the meat then putting the whole pan in the oven, making sauces, frying eggs—I use it for just about everything now. It’s an 11″ pan, meaning it’s just the right size to cook a whole range of dishesand since cleaning a properly seasoned skillet is a breeze (just a quick wipe, maybe a rinse), I don’t have to worry about the mess after I’m done.
Eventually, after lots of hemming and hawing, I decided to permanently retire a few of my pans. I was hesitant at first because I had some for a long time, but once I gave them away I didn’t look back. I still have a spare pan in case I need a second one for a one-time occasionbut the longer I go without using it, I may possibly drop that one too.
Think about how many pans you actually need
Admittedly, my life situation is probably different from yours. My household consists of only two people (even though I love them, cats don’t get it stir-fried foods). It is rare that I need more than a pot of servings at any given time, and even though we have guests, I can smack several Food lots of this thing in no time because it retains heat so well.
Is my carbon steel pan replace everything? Unfortunately, this is not possible. I still need my pans and my dutch oven, which I use frequently for other purposes. But now that the carbon steel pan is more or less nostick i won’t need a separate chemically coated nofrying pan. These must inevitably be replacedsince the coating may suffer from wear and tear.
If you’re looking to get started, I’m relieved to tell you that there are plenty of inexpensive options out there. Lodge makes a 12″ carbon steel skillet for $50which is a bargain considering it will last you a lifetime. The one I have was sent to me by of the buyerand it’s kind of a stovetop showpiece, but a bit pricey – the “pro” version can cost up to $110. I have another skillet waiting to be seasoned by Madeinwho also sent me a sample, and it’s also an amazing product, even though it’s priced on par with de Buyer.
I cannot recommend these pans highly enough, the only caveat being that you will need a bit of patience in the beginning when it comes to season them, which can be difficult. But fry a few batches of bacon in this pup to start accumulating of course notadhesive coating, and you’ll be ready to go in just a few cooking cycles. somewhere down the lineyou might find yourself giving up some kitchen items crowding, and it’s definitely worth the price of admission.
