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Can we talk about why I finally stopped using nonstick pans
After 12 years in the kitchen at Trattoria Milano in Jersey City, I always swore by my Teflon saute pans for eggs and fish. Last month I picked up a carbon steel crepe pan for $38 on a whim and tried it on a slow Tuesday. The first few tries stuck badly, but once I got the seasoning right, the omelets came out cleaner than anything I ever got from nonstick. Has anyone else made the switch and found carbon steel handles delicate proteins better once you learn the heat control?
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hayden58713d ago
That line about the first few tries sticking badly really hits home, I went through the same thing when I got my first carbon steel skillet. I burned eggs for a solid week and almost threw the thing in the trash, but once that seasoning built up it was like a whole different pan. What got me was how fast it responds to heat changes, way quicker than the old nonstick stuff I had been using for years. My scrambled eggs come out soft and slide right out now, and I can get a real sear on fish without worrying about scratching the coating. The learning curve is real but it is short, and honestly the pan just feels better in your hand too. Sticking with it was the best kitchen decision I have made in a long time.
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