The old ones came jet black from the factory and the saute pans had very flared edges. Mine are the first version, so I can't speak to the new ones. Size and shape are probably the most important factors if you're just looking to buy a single piece.Īll of Darto's pans are constructed of a single rivetless piece, not unlike the Aus Ion pans (which are more expensive). ![]() What in particular are you looking to cook with a carbon steel pan? That might be a deciding factor as to which size and shape to get. It's perfect for two chicken breasts or large pieces of fish. 27, which was until recently their largest saute pan. Great for cooking a lot of something, or making nachos, or frying chicken, or searing a huge roast before cooking it in the oven. It's just a big hot slab of searing power. And my favorite that gets used the most is the big paella pan. But taking everything into consideration, I ended up with a set of Dartos. The Blu Skillets in particular speak to me. If you're made out of money, it's hard to deny the appeal of beautiful artisanal carbon pans. ![]() ![]() But little things like variations in the surface finish smoothness don't substantially influence nonstickiness or whatever. Of course, there are other things to consider such as pan shape, handle comfort, and overall aesthetics. My opinion only, but I am certainly open to openly discuss what works and what doesn't work.Ĭarbon steel pans all perform more or less the same assuming that they're the same thickness. My other EDC cookware is mostly Falk copper stuff, and a mix of All Clad. I use them on a Bluster gas range, and I am an avid home cook. All of the brands I have mentioned so far are easy to season, and become relatively "non stick" quite easily. Finally, the Darto stuff is built like the proverbial brick outhouse. The MadeIn is not cheap, but the fit and finish of it is just hands above the other carbon steel makers like DeBuyer. The Smithey is good stuff, albeit pricey. I own a wide variety, but what I use every day is what works best for me. YES, you can pay a lot for boutique makers, but I am a daily driver kind of cook and knife user. The MadeIn carbon steel wok has replaced my Cen Brothers wok as my EDC wok as well. My daily drivers? A Smithey Ironware carbon steel "Farmhouse Skillet", the whole range of Darto skillets, including their Paella pan, and the Made In carbon steel frying pans. Now that I have divulged my cookware fetish.I'll tell you my EDC users and personal preferences. I have a host of carbon steel woks from many makers, including 2 well loved woks from the Cen Brothers in China, and a large collection of cast iron skillets from Griswold and Wagner. ![]() For the record.I do own cast iron and carbon steel from Blue Skillet, Smithey Ironware, Brooklyn Furnace, Darto, DeBuyer, Mauviel, Made In, and even Lodge. In other words, my preference is towards a pan that is made with minimal machinery but perhaps it is best to use a press so that the cooking surface is smoother in comparison? It seems that presses are used a lot to create these pans (cutting down on labor but also to have a smoother surface, which seems to be more desirable with a carbon steel pan versus a more textured surface on a wok) and so I'm uncertain as to what I should really look for. Specifically, I have been considering smiths/workshops on the level of Blu Skillet Ironware, 3 Nail Ironware, Athena Skillets, Northwest Skillet Company, Heart and Spade Forge, and Cole Aurichio (seems to be relatively unknown but does a beautiful hand-hammered, albeit very expensive, wok) opposed to Darto, De Buyer, etc.ĭoes anyone have any other recommendations that I can check out and/or reviews of pans from the above? I'm aware that carbon steel pans don't cost that much to make (and subsequently shouldn't be that expensive) but I've really been pining for a piece that's "buy one and done" level of special.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |