Homebrewale
Old Mossy Horns
There has been quite a bit of discussion in the past about cast iron pans. What about carbon steel pans? I don't like to use cast iron pans on my smooth top stove because I'm concerned the cast iron pan may scratch the surface if moved around and could bust the glass if I have an "oops" when setting it down on the surface.
Carbon steel pans are supposed to have many of the same benefits of cast iron but are lighter, faster to heat and have a smooth surface. You season them like a cast iron pan and use the same cleanup procedures.
https://www.thekitchn.com/whats-the-difference-between-cast-iron-and-carbon-steel-235289
Is anyone using a carbon steel pan? Do you like it?
Carbon steel pans are supposed to have many of the same benefits of cast iron but are lighter, faster to heat and have a smooth surface. You season them like a cast iron pan and use the same cleanup procedures.
https://www.thekitchn.com/whats-the-difference-between-cast-iron-and-carbon-steel-235289
Is anyone using a carbon steel pan? Do you like it?