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Post by smokey on Jun 16, 2015 19:19:59 GMT 10
The kitchen is getting a bit of a makeover and will soon have gas cooktop. While I was going through all the pots and pans I noticed All but one skillet are Teflon that no longer work. The other one is cast iron and works fine. Decided to chuck em out then when't on a mission to find the "Best" skillet. Hell they can be exspensive but after much research I figured I could do the upkeep of a carbon steel skillet. And everything pointed to these www.debuyer.com/en/products/carboneIve ordered locally a 20cm fry pan delivered for under $40. A bit of a test to see if I can season it with flaxseed oil enough to equal a coated non stick pan. That and I'll be able to shove it in an oven or gas bbq. Ill post up a you tube flick of how I intend to season it. Here it is |
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Post by chrisg on Jun 16, 2015 19:54:07 GMT 10
 Ever thought about how much Teflon you have probably ingested I would not fret over it, nothing says it does anything other than possibly accelerate alimentary excretion despite what the new earthers would tell you but I just do get annoyed by the simple fact that in the main it is used to cover up really, really cheap and nasty cookware. We sort of gave up and spent significant on a Baccarat skillet couple of years ago, so far been brilliant but my next search that you may have just saved me doing is for a smallish one that I can be all Masterchef and stick in the oven I have actually done that with some CI one that I really do not recall where I picked it up - one piece thing, but a pain to clean and I do have a few issues about the burn dangers of this - all very well if you are the only one cooking, my wife and well meaning friends do intrude If you cook you get burned, lasagne has damaged me more than once, but I do try very hard to limit any collateral damage Cheers |
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Post by smokey on Jun 16, 2015 20:37:28 GMT 10
Dunno if this little pan will even fit in the oven but will in the gas bbq, It has a long handle.
Non stick pans are ok for low heat eggs and pancakes but the truth is they cop a battering by the household members, Me included pushing the boundarys. I hope I can make this work.
Im good for SS pots and pans for acidic stuff.
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Post by ozymandias on Jun 16, 2015 23:03:16 GMT 10
How about the new stone-like ceramic coating?
I got one from BBQ galore that's pretty good, decently priced and its got a detacheable handle to go into the oven
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Post by gatsby on Jun 17, 2015 5:50:15 GMT 10
When I had to get new pans due to going induction. I got them from Victoria's basement. The range was called Chasseur Maison.
Stainless steel and they are great. I don't get things sticking and easy to clean. Oven suitable to 250.
No funny surfaces, don't like Teflon or the like.
I found them after getting a chefs pan, which is just a big frypan with small handles, so it fit in an oven easier, got it from some kitchen online shop. Could dig up the place if interested?
Cheers
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Post by gatsby on Jun 17, 2015 6:17:27 GMT 10
Hi Ozy, I've heard good and bad things about that "stone" type of coating. Curious how they actually go & last, However I just don't like any type of coating - no real reason - just don't like them & they never seem to last. Can't quite see the point of wrapping a pan in cotton wool to keep it good (i.e. like none metal utensils, hand wash, avoid high heat, etc.) It's a tool - there to be used & abused (to a degree) |
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Post by chrisg on Jun 17, 2015 7:32:43 GMT 10
ROFL!!! Never abuse your tool Gatsby I do agree though, coatings have always bothered me and they are so damned hard to avoid. This Baccarat is a stone coat of some sort and I do have to say that thus far, better part of two years, it's holding up well but I could have bought a few SS ones and be ahead cashwise for what the wife invested in it Cheers |
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Post by smokey on Jun 24, 2015 20:07:35 GMT 10
Its finally arrived and check out the season I was able to get on it. These things have some heft. This is only the baby but I can see a family growing.  ![]() |
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Post by smokey on Jun 24, 2015 22:49:22 GMT 10
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Post by Gus65 on Jun 24, 2015 23:15:30 GMT 10
Nice work on the seasoning. I'll get one and send it up.
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Post by smokey on Jul 5, 2015 13:41:48 GMT 10
Update! Thought I make an update of this little 8" pan. I absolutely love it So much so I ordered a 10.2" and a 12.6" For a cheap "workers" pan it is more non stick than a Tefal and Stone pan that my wife likes to use. Fish with skin just releases and glides around very quikly I did loose much of the black seasoning you can see in the pic above but its rebuilding naturally with use. Next time I wont bother doing the 12 x season steps, Just a few times is enough. It uses less heat to achieve a sear compared to cast iron and some of my SS and heavy bottomed Ally non stick pans. So is more economical. Its fast to heat up and easy to steer heat up or down and is extremely even in heat distribution, Even up the sides. I don't need to worry about using metal utensils on it and clean up is just wiping it out under hot water. Pretty much treat it like a bbq hot plate. Its hefty for an 8" skillet but I can still flip an egg or pan cake. The larger ones on their way may prove more difficult to flip. Will update when I get them into service |
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