Equipment Review: Best Carbon-Steel Skillets (Can This One Pan Do It All?) & Our Testing Winner

Carbon steel is much better than cast iron! It takes some time to build up a nonstick coating (seasoning), but once you do fried eggs will glide around like they’re on ice. I have a Mauviel that I love, but the Matfer Bourgeat is better for eggs because it doesn’t have the steel rivets on the inside of the pan. Both are made in France and cost like $70. This is a solid explainer on carbon steel pans: ▶ this video

in “Compostable fast-food packaging can emit volatile PFAS” · View on HN

I'm a simple man, I see a post linking to a J. Kenji Lopez-Alt article, I upvote. Another good method is outlined in this America's Test Kitchen video ▶ this video If you have a friend who runs a Chinese restaurant, you could always try this, too [link] I do this regularly and always clean my pan with soap after use.

in “Chemistry of Cast-Iron Seasoning (2010)” · View on HN

I've tried the flaxseed method, and while the seasoning looked good, it was very fragile. The best method I've found over more than a decade of cooking on cast iron and carbon steel is this one, recommended by Matfer-Bourgeat (who make the best pans IMO) and America's Test Kitchen (at 2:00): ▶ this video

in “Smoke point of cooking oils” · View on HN

America's Test Kitchen had a nice roundup review of these the other day: ▶ this video They also have some tips for seasoning them.

in “The Teflon Toxin” · View on HN