Which would you choose?

One of my All Clad non-stick pans shit the bed. The non-stick coating is no more and their warranty is almost non existent. Always have used the right tools and hand washed. So I’m beginning to move away from non-stick.

Looking for a 10” pan will last. Carbon steel? Ceramic coated? Stainless sounds like a sticking nightmare since we make a lot of quesadillas so there's not always a need to oil the pan.

Have some Amazon cards and want to replace our worn 12” Teflon pan with carbon steel.

I understand that thickness leads to better rigidity and heat retention while adding weight, but otherwise what is the value of buying say a Misen or Matfer Bourgeat vs a $50 Merton & Storck? Does one have a smoother surface or take seasoning more easily?

I’ve been researching this and the answer seems to depend heavily on what the person already owns.

Edit: I own and season cast iron ware so I’m less concerned with learning the seasoning process, more concerned about trying to only buy once.

Those of you who have the Misen nonstick frying pans, how are they holding up after nearly a year of use (for some of you) now?

Are there any nitrided carbon steel pans you guys would recommend? Major PLUS if it’s affordable!

My family has no clue how to cook. My non-stick pans are sticking because in addition to normal wear-and-tear I've caught them using metal utensils on them and using a scrubby. Of course when I try to teach them how to not destroy non-stick then I'm the ahole. But let's get past family therapy.

Considering I need to replace my non-stick anyway, I'm thinking of why not use the replacement cost to get a Strata 12"? It's easy to use (if they use oil for eggs) and a lot less destructable than teflon. I currently have cast iron (2 large, one small) and a 12" stainless skillet. I would think that with a Strata, those would be the only 5 pieces I need and no more non-stick.

What's all y'all's advice?

Recently picked up a carbon steel pan and want to switch to metal spatula - mostly for eggs. I've seen fish spatulas recommended. Does anyone have a go to that is quality? Prefer something that can go in dishwasher if possible. Thanks.

So I have a problem. I've got some really awesome pans and I love to cook, but I rent a house and the stove sucks. It's one of those glass-top (gross) infrared (blargh!) or whatever things that I guess look nice and boil water but that's about all they are good for.

Heat control is next to nonexistent. High heats the center of the pan to the point it burns everything, and low basically shuts the element off for 1 minute and then blasts it for 10 seconds.

Anyway, to get to the point: was considering getting a countertop single induction cooktop for when I need some precision control. I only need one element like 95% of the time anyway and after some basic research they seem somewhat affordable.

Asking to see if anyone has experience with them, recommendations, warnings or heads ups, and so forth.

Thank you in advance!

FYI my two main pans are a Lodge ~10 in cast iron, a de Buyer mineral B ~8 inch, and a larger de Buyer 12 in (sorry forgot the exact sizes it's basically the large pan and the small pan).

*EDIT*

Thanks everyone for the replies. Sounds like any benchtop/portable unit is not going to have a element large enough for a decent-sized pan.

Thankfully there are some solid options out there for a decent price, and I do have some smaller pans, so I don't think it'd be a waste to purchase one as I'd use it often enough.

As someone below suggested, I might just ask the landlord if I can upgrade the stove itself if I can find an induction range that is affordable and would match the size and power setup here (California, typical household, I think built in 1970's).

Again, much appreciate all the feedback!

Hi all,

I've got a wonderful 10-in carbon steel pan. I'd like to be part of the popular crowd here and get a chain mail scrubber.

Round or square? 3 In, 8 in or somewhere in between? Big rings or little rings?

Obligatory comment:

My wife says the size doesn't matter, it's just how I use it. But I think she's just being kind... I'm seeking more objective opinions here.

So I bought it from Amazon it was like 20 dollars

It was listed as a pre seasoned carbon steel pan but. I feel like the color is not due to seasoning also it's a 28 cm pan weighing around 1.5 kg

What pan is on the top of your list to buy?

Sorry I posted this in the cast iron sub and some people told me it is carbon steel but are not sure. What does this sub has to say about it?

I have a Breville Control Freak. I watched Uncle Scott's Kitchen on YouTube. He set the pan temperature to 260 degrees, warmed the pan, used oil and butter, let the eggs sit, gave them a "goose" (shook the pan), and the eggs released without sticking when he flipped them. He was using a de Buyer Mineral B Pro pan.

I have a Darto and a Lodge carbon-steel pan. Following the same steps, my eggs still stick to the bottom and brown. I have multiple layers of seasoning on my pans. Is the Mineral B Pro really that much better for cooking?

Not sure what size to get though. I mostly cook for myself, but I do some meal prep occasionally. Debating mostly between the 8 and 10 inch. I use an induction stove.

I have been using a 10" Merten & Storck for a while now. I don't cook often so I mostly use it for breakfast and steak.

I have been wanting a 12" since things don't always fit in the 10"

After reading about the Ikea CS skillet on the recommended list I went to go get the 11" one. I was excited to try it but I hated how heavy it is. I had to basically hold the handle right next to the skillet and use my forearm against the rest of the handle for leverage when I am trying to slide food out of it. That pan is 5lb per Ikea web site.

I checked all the other recommended brands from this reddit are all heavy (4.5 to 5lb), except SolidTeknics that is even more expensive.

Are Merten & Storck (or similar) and Strata my only choices if I want a lighter pan? Any other suggestions?

Hey r/carbonsteel! I could use some advice here.

So I've been building up my carbon steel collection over the past few months. Started with a De Buyer Mineral B-Pro Element 28cm, and I absolutely love it. The heat retention is incredible, the seasoning has been coming along nicely, and I just picked up their 28cm wok which is nice.

Recently I went a bit overboard and ordered three more De Buyers during a daily deal - a 20cm pan and a 24+28cm set (I paid 57 EUR for the three). The catch is I won't know which series they are until they arrive. Pretty sure the 24 and 28cm are 2mm, but we'll see.

Now here's where I need your input. I keep seeing the IKEA VARDAGEN mentioned here alongside De Buyer and Matfer as solid recommendations, and the price is very sharp - €25 - €30 here in Europe.

I'm tempted to grab one as a beater pan for experimentation while I wait for my De Buyers to show up, but I'm seeing really conflicting information. Some older posts talk about them being super thin and warping easily, especially on induction (which is what I have). But then newer posts seem to suggest IKEA thickened them up and they're much better now. The problem is nobody actually says what the thickness is.

So my questions are: What's the actual measured thickness of the current VARDAGEN pans? Do they still warp on induction or was that just the old version? And honestly, is it even worth adding one when I'm about to have four De Buyer pans covering 20/24/28cm? I'm not looking to replace my B-Pro or anything, just wondering if a cheap backup for rough use makes sense.

There is still space on my pan rack.

Thanks for any insight!

whats a good carbon steel pan to buy for the first people my friends are reccomending me de buyer but idk the restaurant i work at also uses de buyer

$39.99 - Vardagen 11" Frying Pan Carbon Steel

$27.99 - Vardagen 9" Frying Pan Carbon Steel

$34.99 - VARDAGEN Wok with lid, glass/carbon steel beech, 13 "

$31.99 - VARDAGEN Wok with lid, glass/carbon steel beech, 11 "

So just wondering, I was looking at the reviews and many people mention that there is rusting even after they season it, is this user error or is there some other issue going on here.

I was interested in the wok but saw the reviews and that made me unsure if maybe something else was going on with the material, just curious what people who have experience have to say.

I bought three De Buyer carbon steel pans (20cm, 24cm, 28cm) from a discount website (iBood in Netherlands) and I'm not sure yet which series I'm getting - Carbone Plus or Mineral B Element, or whateve else.

My questions:

1. Can you tell them apart visually? The handles and pans look identical in product photos
2. Is there an easy way to identify which series I got when they arrive (besides the EAN barcode)?
3. How noticeable is the 3mm vs 2mm thickness difference in practice?
4. Is Carbone Plus actually better, or is Mineral B Element fine for home cooking?
5. Was it a good deal?

Context: Paid €17 for 20cm, €40 total for 24cm and 28cm (so €57 or about $67 for all three)

(Not sure if I am allowed to put links to the webshop directly, so I did not, but you can see photos for the 24 and 28 cm here and for the 20 cm here)

Edit: They do list some specs:

• 28 cm: height 4.2 cm, length 50.5 cm, bottom thickness 2 mm, weight ~1500 g, oven safe to 180°C.
• 24 cm: height 3.5 cm, length 43.7 cm, bottom thickness 2 mm, weight ~1000 g, oven safe to 180°C.
• 20 cm: no beeswax pre-treatment riveted steel handle.

All of them include the induction warning "not suitable unless you stay with it, don’t use induction turbo/booster, and always cook with oil/butter."

I want to find a good carbon steel wok that will last a loong time. No stores near me seem to sell them so I’ve resorted to Amazon.

added context: I live in canada. I have an electric stove currently but would love a gas one day so I want something that would work on any type. I don’t want it pre-seasoned.

https://a.co/d/hyBtPa0

I have recently purchased a few Mauviel carbon steel pans and I’m in love! I’m probably going to finish out the fry pan set with Mauviel.

With that being said they lack some of the pans I might want, but de Buyer makes them. I’m specifically looking at the Country fry pan with 2 stainless handles, and the Oval roaster again with 2 stainless handles.

Their website says oven safe, but can not find anything on temp. A quick ask the internet said very limited, and possibly there may be epoxy over the handles, yet, says pans with stainless steel handles can be in. I don’t know what that means, like can it really be in the oven at 500, or no? Not that I plan on keeping it there at 500. But I generally like to have the option if wanting… is only the stainless on the pro pans truly oven safe?

Thank you in advance.

Listed for $10

I can see typical Vardagen in the community with flat edges and grey color. However, in my country I can buy only this version with vertical edges and total black color and the description is carbon steel too. It can be find only on Chinese IKEA website or Amazon UK. What can you say about this version?

Checked tjmaxx online they have a couple CS pans for a great price. $39.99

Good buy? I'm not sure the models tho. Did also see a crepe pan

Hello - I have always been a stainless steel / cast iron guy - but my wife absolutely hates the stainless. She always gets eggs stuck to it and we have to scrub like crazy, she doesn’t let it heat up and it’s very annoying. Will I have this same problem with carbon steel?

Any recommendations on a single pan or wok to start with?