Quote:
Originally Posted by Fuzz
https://www.amazon.ca/BK-Cookware-CC...1/ref=sr_1_13?
I picked up this carbon steel pan about 6 months ago. It's fantastic. I find it great for eggs and omelets, the pan is super smooth. You treat it just like cast iron, but it is thinner, so has different heat retention properties.
|
https://www.amazon.ca/gp/product/B00...?ie=UTF8&psc=1
I went with this carbon steel flat bottomed wok and it's been awesome. It's basically the same weight as a cast iron pan of the same diameter. This thing is also pretty inexpensive and after using it for over a year now, I definitely think there's a decade worth of usage I can get out of this thing.
I made sure to pay extra attention to ensuring I seasoned the carbon steel well before I started using it. I also always make sure when I cook that the oil is added only after the carbon steel is a bit hot. This allows for the best non-stick properties with less oil required when cooking the food (adding oil when the wok is cold makes it more likely that the food will stick to the pan).
As for cleaning, I use hot water, soap and those metal sponges. It works fine for me. I'm not going to baby this thing as it's only like $50. I re-season the pan every 2-3 months or so.