The 11-inch size is a great all-purpose carbon steel pan, but they make a variety of different sizes. The pans are made in France and come with a limited lifetime warranty, protecting against manufacturer’s defects. With nearly 200 years of experience, you expect products with high performance and few flaws. Personally, I’ve used the De Buyer carbon steel pan in ovens higher than 400 F, but the epoxy coating will burn off and can release some unpleasant fumes.ĭe Buyer has been making cookware since 1830. One drawback of the epoxy is that it limits oven-safe temperature to 400 F for this carbon steel skillet. The epoxy coating on De Buyer’s steel handle makes this pan more comfortable to hold than most competitors. This adds extra volume and allows you to cook more food without having to step up to a larger, more cumbersome pan. One thing that sets this carbon steel pan apart is the sides that are a bit higher than many other options. The long angled handle is very secure and it makes moving the pan around on a full stovetop easy. Their pans always sit flat and are made with thick gauge steel that should never warp. The craftsmanship and build quality on the De Buyer carbon steel fry pan is top-notch. Best Upgrade: Mauviel M’Steel, 11-Inch Fry Pan By the end, I think you’ll see how useful and versatile they would be in your kitchen. If you’re unfamiliar with this type of cookware, I’m here to show you some of the best carbon steel pans, and how to take care of them. What Is So Good About Carbon Steel Cookware?ĭetailed Breakdown of The Best Carbon Steel Pans.Best Splurge: Smithey 12-Inch Carbon Steel Farmhouse Skillet.
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