Carbon Steel Skillets?

[Ben]

Have we talked about these before?

Pros? Cons? In the form of complementing, vs replacing, cast iron.

[Hawkmoon]

"Replacing cast iron"?

BURN THE HERETIC!

Not sure how anything other than more cast iron could complement a cast iron skillet.

[Ben]

"Replacing cast iron"?

BURN THE HERETIC!

vs replacing

:)

[roo_ster]

I, too, am interested.  I htink Lodge produces some to complement the cast iron line.

[Mannlicher]

I have three of the carbon steel skillets.  The best is by Mauviel, the other two, very good skillets, are from Lodge.
They heat rapidly,  have excellent heat dispersion, with little or no hot spots.  They season just like cast iron, and become virtually not stick.
The pans work equally well over a campfire.  They are bullet proof.  They are light weight.
For me, they don't replace any of my cast iron, but they certainly are nice to use.

[Ben]

I have three of the carbon steel skillets.  The best is by Mauviel, the other two, very good skillets, are from Lodge.
They heat rapidly,  have excellent heat dispersion, with little or no hot spots.  They season just like cast iron, and become virtually not stick.
The pans work equally well over a campfire.  They are bullet proof.  They are light weight.
For me, they don't replace any of my cast iron, but they certainly are nice to use.
[IMG]http://i626.photobucket.com/albums/tt349/Knocky/2015%20Second%20Half/egg%20pan_zpso5wayubd.jpg[/img

What would you say their similarities / dissimilarities are compared to stainless? I recently got one of those nifty portable induction cooktops and my 12" stainless pan is not induction compatible. One of my interests in the carbon steel is the compatibility with induction, and they appear to be cheaper than the 12" stainless induction ready pan I was looking at.

[brimic]

Stainless steel is a very poor heat conductor compared to carbon steel or cast iron.
I have a few stainless pans and they really don't work well on my gas stove.

[Ron]

Love my Lodge carbon steel skillet. Nearly as good as my cast iron.

[Mannlicher]

What would you say their similarities / dissimilarities are compared to stainless? I recently got one of those nifty portable induction cooktops and my 12" stainless pan is not induction compatible. One of my interests in the carbon steel is the compatibility with induction, and they appear to be cheaper than the 12" stainless induction ready pan I was looking at.

Ben, disabuse yourself of any thoughts that a stainless steel pan compares favorably in any way, with a carbon steel pan.  SS pans are notorious for hot spots and poor heat distribution.  Carbon steel pans excel at that.  Carbon steel pans are cheaper, more durable, can be used over hot campfires, season like cast iron, and frankly, look better.   :)

[Kingcreek]

My first thought was, carbon steel pans? Hmm, I'll have to check that out.

Then I realized I've been using the same carbon steel wok for 35 years.

[brimic]

I didn't realize these existed until I saw this thread. I ordered one earlier this week (Lodge 12in) and cooked dinner on it last night (browned chicken, then simmered in tomato based garlicky type sauce. worked very nice on my gas stove- huge improvement over the old stainless pans I've been getting by on, and I didn't have to subject my Cast iron pan to tomato sauce. Pan is extremely light and easy to clean.
The sides of the pan are at a pretty wide angle, and i didn't get a chance to see if any of my lids fit it.

Very happy with purchase so far.

[Ben]

I've got a 10" coming today. I ordered one of the frenchy ones. It was a little more than the Lodge, but  I read that they are finished smoother. Brimic, is the Lodge carbon steel smoother than Lodge cast iron?

I may be regretting that I didn't order a 12", since that's what the bigger stainless pan I have is. I already have Lodge 8", 10" and 12" cast iron. The 12" cast iron is a bit of a bear though. Lighter carbon steel could be nice in that size.

I'm doing the gravy for biscuits and gravy in the carbon steel tomorrow morning. :)

[Balog]

Huh, it never occurred to me that one could season a carbon steel the same way as a cast iron, but that's perfectly logical.

[brimic]

The pan is very smooth, something a bit less than polished, but not grainy like their cast iron. Finish on metal is best described as 'blackened.'

[Ben]

The pan is very smooth, something a bit less than polished, but not grainy like their cast iron. Finish on metal is best described as 'blackened.'

Thanks. Maybe if I decide to get a 12" I'll go with Lodge.

[Ben]

Mine just showed up. The DeBuyer Mineral B (has a beeswax coating). I didn't think I could get excited about the fit and finish of a stinkin' pan, but this is really nice workmanship. It just looks like a "professional" pan. Both interior and exterior surface are quite smooth. The one downside  I see is the shape of the pan leaves a much smaller diameter cooking surface than on the 10" cast iron. I maybe shoulda got the 12". Still enough room for a steak and a couple of eggs, and breakfast cooking is going to be a primary use. I like the long handle.

[K Frame]

You'll be in your bunk?

Or your kitchen?

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[Ben]

You'll be in your bunk?

Or your kitchen?

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 Both? 

[K Frame]

I think I'll pass on the taste test...

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