carbon steel pans in dollar store
Okay.. so I watch this video in youtube where this guys seem to have done their homework. They have this fried egg dancing on the pan like skates on ice:
So we don't have this brands in Spain, so I start searching for carbon steel pans at the hood and find this 3 pan set for 8,50 euros (bout 10$) at the dollar store with carbon steel written on the label.
So what's the deal? Is carbon steel always the same or is there anyway of recognizing good vs bad. As everyone I guess, I don't like to pay extra just for the brand. Will this cheap pans do the egg job if I season them properly?
Best Answer
Steel is pretty much steel (carbon cast etc)
It's the surface that's needs to be conditioned. Only buy pans with a smooth surface regardless of price. Then use metal scourers and spatulas to remove any rough spots. And then regularly heat with oil until it smokes
For eggs, with a conditioned pan, pour in a layer of salt and heat until the salt discolours, discard salt, let cool a bit, roughly wipe out with paper, add a little oil, and the eggs should cook fine
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How much does a carbon steel pan cost?
As an example, a 12-inch carbon steel skillet can run from about $20 to over $200, depending on the size and brand.What can you not cook in a carbon steel pan?
It is not ideal to cook acidic foods in any of your carbon steel pans. Acidic items like citrus, wine, and vinegar can strip away the patina that you've built up in your pan. Carbon steel is made of 99% iron as well, so it's reactive, and we recommend cooking your acidic ingredients in a stainless clad pan.Is carbon steel or stainless steel better for cooking?
Carbon steel frying pans are much better heat conductors\u2014their cooking surfaces can remain hot even when you take them off the heat source. Stickiness: While neither carbon nor stainless steel pans are completely nonstick cookware, carbon steel pans do a much better job of repelling sticky food.Is carbon steel healthy for cooking?
Safe \u2013 Carbon steel is made from iron and carbon, both materials are non-toxic and food safe. Additionally, a carbon steel pan doesn't come with a non-stick surface, but rather you season the pan with oil or lard; also non-toxic, so the surface is non-stick without any added chemicals.How To Properly Clean Carbon Steel Pans | Made In Cookware
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Answer 2
There are many, many grades of 'carbon steel' but I don't think the differences will matter much for cookware. What might matter is how thick it is: too thin and the pan won't survive long. The quality of the joint between the handle and the pan might be an issue but that can always be repaired. Frankly, for the price, I'd buy the cheapo version and try it.
Wikipedia's entry on 'cookware and bakeware' has a neat summary of the properties of various materials.
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