Carbon steel pans

I've used carbon steel pans most of my professional cooking life, as most of those years were in Europe where they are standard in kitchens.

The thinner black pans are for searing and putting under the salamander only, the thicker cast iron ones get used typically stovetop, into the oven, and can be used for a bit more than only searing when on the stovetop.

I used Matfer and DeBuyer most often, and got a few DeBuyers fro home when I stopped cooking professionally and when my interest in cooking at home was eventually rekindled.

The Mineral B range is good for the home as the handles have a silicone coating that lets you use them without a dishtowel, which is always used in restaurants when handling steel pans. The handle also fits in home ovens better than the larger stainless or steel handles on the pro range.

The wax coating is easy to get rid of, and a first season with oil, salt, and potato peels gets a good seasoning started on them.

I use cast iron for cornbread and bacon, potato pancakes and one pan meals like breakfast and pancakes, and for anything over wood or coals, but the carbon steel always comes out for browning meats and vegetables, in the kitchen, it gives the best sear and the temperature can be taken down much faster to finish cooking a steak, for example, impossible with cast iron.

Everyone should have a 10" carbon pan in their kitchen, IMO. They are the ultimate non-stick pans if you use enough fat, and they look and feel great. The trick is to not sweat the seasoning, it will come and go and will not hold a think even black seasoning like a cast iron pan will, and it doesn't need to.

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