Carbon Steel Pans
 

I've just recently acquired a pair of De Buyer carbon steel pans.
I'm a bit surprised myself, but I don't think I'm going back to my cast iron...
:badpokerface:


While they are a thinner, they are close the the same weight.
But with higher, longer and wider handles, they are soooo much easier to move around and I don't risk catching my towel on fire.

Also, the edges are more gradual and flare out more and are much more suitable for tossing, and swishing around the oil for basting.


Over the last 2 weeks, I have made the best steak and duck breast in them to date.



I've never worked in the industry... but is this what is used?
Or are the commercial burners strong enough that aluminum cookware works just as well?

Aluminum? I thought they would use stainless steel.

Hmmm....

Seasoned with canola.
I overheated it before I had the seasoning built up over time.

Starting from scratch today.
Taking steel wool to it and starting from scratch and doing it properly this time with flax seed oil.

No Aluminium is the most common. Stainless is actually not that great, besides shiny.

Yup, we used aluminum - and some commercial burners are hot enough to melt them too!

Much like anything else, different tools for different jobs..

No chance. We have 3 large stainless Le creuset stock pots and 4 large aluminum Le creuset stock pots. If you make anything in the aluminum pots, you either need to stand over top of it stirring it til its done, or you might as well just save yourself the time and just throw it in the garbage. It scorches the shit out of any sauces with any body that is more viscous than water and has horrible heat distribution. Aluminum pans/pots are shit. They are light. Thats about the only benefit.

In terms of thermal conductivity...
copper > aluminum > stainless > cast iron
Thermal conductivity is highly valued in the culinary world.

That's why all the "pro" gear from Mauviel, Falk and Matfer Borgeat.
Then you've got the next step down like All-Clad 5 ply which is a compromise between the durability of stainless, and the heat conductivity of aluminum and copper.

Then the older 3 ply stuff which All-Clad is famous for and everybody else is starting to imitate.

Then you've got disc-bottomed 3 ply which you can find at costco and department store.

Then you've got no ply stuff with no aluminum.


Westopher, I think it's a matter of application, Aluminum is good for heat distribution for no "hot spots", but like copper, that means you also need to watch it like a hawk. Consider the fancy, fancy high end places that use copper, it's even, and they have enough manpower to babysit each pot.
I use cast iron at home because my stove isn't hot enough to do a steak properly. I pump heat into the cast iron before the steak goes in.
But, If I had a more powerful stove, I could theoretically use aluminum.
I wouldn't have to rely on the heat retention properties of the cast iron.


I think you're speaking from your work experience, but your environment isn't how it is everywhere else.



Hot enough of a burner, and you can do virtually no metal like an asian style wok.
Weaker burner, you use cast iron for heat retention to sear for a stew or make a steak.
Less frantic environment means you can watch and constantly stir sauces and use copper.


I've got some Belgian 2.5mm copper and it works great, but like you said, I can't leave it unattended.
My stove isn't hot enough to pump heat into it to sear off steaks either.


I really want to get some high quality 3 or 5 ply cookware.

^^^ Awesome post!

Hmm our copper pans are also no problem. Everywhere I have worked has had our large stash of pans always be stainless. As you said though, it depends on application. I wouldn't make a pasta in a cast iron, but I'd prefer it for searing meats. Regardless, everyone in my kitchen hates aluminum pans/pots, regardless of the science of it.