06-24-2017, 05:43 AM
#21
User Info
Duck', We have one non-stick pan left and when it's ready for recycling it won't get replaced*. The only CI pan still in the kitchen is a small one. I think we can have only black steel and SS pans and do anything we're ever likely to do with just those. Even the wok went into storage. It was ridiculous anyway, using a wok on a western burner, a too inefficient application of the heat produced. A frying pan works much better on our western burners. But that's another topic.

*Good non-stick pans aren't inexpensive and they require regular replacement. Carbon or "black" steel pans are ever bit as non-stick and the coating is renewable at home in minutes if it is stripped.

32 6,458
Reply
 06-25-2017, 04:05 PM
#22
  • Mel S Meles
  • On the edge, ouch
  • 44.4899° south of the North Pole
User Info
(03-10-2017, 11:32 PM)DonnerJack Wrote:
(03-10-2017, 02:56 PM)ShadowsDad Wrote: And I find the Matfer pan that Doc finds objectionable to be my everyday, always on the range and never put away pan. It's about 8" for the working surface. I wish they marketed them that way but they don't. Who cares about 1" above where the heat is? I cook nothing floating 1" over the cooking surface of the pan.
That would make it a carbon steel griddle? Smile

Thanks for the input guys, I think I'll go with 10" (8" working surface).

Here is the Matfer Bourgeat carbon steel pan that we have used — literally — just about every day for the past six or seven years or so.   (It never gets put away; it just gets moved to the side when we need to make way for a different cooking vessel.  We do not, however, leave the ruler on top while we are using it for cooking.)   Looks to be the same size as ShadowDad’s.

[Image: 9Yys9kO.jpg]

1 1,086
Reply
 06-26-2017, 05:24 AM
#23
User Info
Unless someone has a huge family to cook for I've found that most everyone finds that size pan to be their everyday pan. It's just about the right size and it's not too heavy. Even a steel pan, as light as they are in that size, start to approach cast iron weight as they grow in size. My biggest steel pan is just a few ounces lighter than a similarly sized CI. But steel does have advantages of CI even with a similar weight. It conducts heat much better so in our case we use less gas due to the smaller flame.

32 6,458
Reply
 06-26-2017, 06:11 AM
#24
User Info
Hello All;

Interesting thread!

It makes me realize some things that i did without thinking... I have a kitchen full of assorted cookware. I now realize that my favorite pan is a very hard to find 13 inch one, with a 13 cooking surface. Maybe this kind of pan has a name to it.

I realize now how much i miss it. The thing is that i took it with me to my sailboat. I took that one beacuse its big enough for pizza. Its been almost a year since then. We enjoyed a few sunsets with perfect home made pizza aboard. And since then, we have been cooking our fish (at home) sans head and tail. Which is a good thing. We have not brought the pan back because we love the fish soup we are making as an appetizer. Jeje.

Best regards,

Pepe Peña


Sent from my iPhone using Tapatalk

0 479
Reply
 06-26-2017, 07:28 AM
#25
User Info
Could it be a Mexican comal? It could also just be a griddle or a pizza pan similar to what Lodge makes.

I've had my eyes on comals because I want a low sided griddle. I'd like to find it made of carbon steel, but all I find are CI, SS, or non-stick aluminum. The last 2 are definitely non-starters for me.

32 6,458
Reply
 06-26-2017, 05:12 PM
#26
User Info
I was looking into it right now. It is not a comal. The sides are as high as a regular frying pan. :-/

It as advertized as a "pan" in Bed, Bath and Beyond...


Sent from my iPhone using Tapatalk

0 479
Reply
 06-26-2017, 08:12 PM
#27
User Info
(06-26-2017, 07:28 AM)ShadowsDad Wrote: Could it be a Mexican comal? It could also just be a griddle or a pizza pan similar to what Lodge makes.

I've had my eyes on comals because I want a low sided griddle. I'd like to find it made of carbon steel, but all I find are CI, SS, or non-stick aluminum. The last 2 are definitely non-starters for me.
Hey Brian, this looks like it's blue steel (or similar) with no sides at all Smile

Pizzacraft Rectangular Steel Baking Plate for Kitchen or Barbeque Grill, 22 by 14 - PC0313 https://www.amazon.com/dp/B00RWSYBDA/

Sent from my Pixel XL using Tapatalk

1 76
Reply
 06-26-2017, 08:18 PM
#28
User Info
(06-26-2017, 08:12 PM)DonnerJack Wrote:
(06-26-2017, 07:28 AM)ShadowsDad Wrote: Could it be a Mexican comal? It could also just be a griddle or a pizza pan similar to what Lodge makes.

I've had my eyes on comals because I want a low sided griddle. I'd like to find it made of carbon steel, but all I find are CI, SS, or non-stick aluminum. The last 2 are definitely non-starters for me.
Hey Brian, this looks like it's blue steel (or similar) with no sides at all Smile

Pizzacraft Rectangular Steel Baking Plate for Kitchen or Barbeque Grill, 22 by 14 - PC0313 https://www.amazon.com/dp/B00RWSYBDA/

Sent from my Pixel XL using Tapatalk
Chef King 7 Gauge Steel Griddle, 14 Inch x 23 Inch https://www.amazon.com/dp/B001BQYS3C/

Sent from my Pixel XL using Tapatalk

1 76
Reply
 06-26-2017, 08:23 PM
#29
User Info
(06-26-2017, 08:18 PM)DonnerJack Wrote:
(06-26-2017, 08:12 PM)DonnerJack Wrote:
(06-26-2017, 07:28 AM)ShadowsDad Wrote: Could it be a Mexican comal? It could also just be a griddle or a pizza pan similar to what Lodge makes.

I've had my eyes on comals because I want a low sided griddle. I'd like to find it made of carbon steel, but all I find are CI, SS, or non-stick aluminum. The last 2 are definitely non-starters for me.
Hey Brian, this looks like it's blue steel (or similar) with no sides at all Smile

Pizzacraft Rectangular Steel Baking Plate for Kitchen or Barbeque Grill, 22 by 14 - PC0313 https://www.amazon.com/dp/B00RWSYBDA/

Sent from my Pixel XL using Tapatalk
Chef King 7 Gauge Steel Griddle, 14 Inch x 23 Inch https://www.amazon.com/dp/B001BQYS3C/

Sent from my Pixel XL using Tapatalk
Or if you want the nicely designed but absurdly priced baking steel:
https://shop.bakingsteel.com/products/mi...el-griddle

Sent from my Pixel XL using Tapatalk

1 76
Reply
 09-13-2017, 03:51 AM
#30
User Info
I will have to keep these sheets in mind.  I love cast iron and carbon steel cook tops.  A  non stick aluminum will often do the trick.  My parents have had this pan for years and it has held up perfectly.  

I have an 8" and 10" cast iron pans and love them.  If I were to go larger the carbon steel griddle may be the way to go.

https://www.bedbathandbeyond.com/store/p...+non+stick

0 163
Reply
 09-13-2017, 05:49 AM
#31
User Info
Asil', If you're referring to the griddle linked to as being carbon steel, if it's anodized it's aluminum.

DJ, somehow I lost track of this thread and just saw the griddles you linked to. The Chef King with the sides is more like what would work for me. It might be thick enough too at just under 3/16" thickness. As you suggested, the last one linked to is an awfully expensive piece of steel plate. Maybe it's magical steel. :-)

32 6,458
Reply
 09-13-2017, 03:17 PM
#32
  • Mel S Meles
  • On the edge, ouch
  • 44.4899° south of the North Pole
User Info
(09-13-2017, 05:49 AM)ShadowsDad Wrote: As you suggested, the last one linked to is an awfully expensive piece of steel plate. Maybe it's magical steel. :-)

<Assuming Crocodile Dundee personna>

You call THAT “awfully expensive”?  
Now this <showing a Blu Skillet pan>:  this is expensive.

(Use your favorite search engine to search for “Blu Skillet,” forged in Seattle for all those Microsoft/Amazon/Starbucks multi-billionaires.)

1 1,086
Reply
 09-13-2017, 03:51 PM
#33
User Info
These are absurdly expensive.  These will do just fine.  Same metal, hundreds of dollars less.  French made


http://www.culinarycookware.com/bourgeat...g-pan.html

0 163
Reply
 09-13-2017, 08:17 PM
#34
User Info
Mel. you took what I wrote out of context. Yes, for a piece of inexpensive plate steel that is absurdly expensive. I have plate steel in my kitchen that I use for various things and all of my pieces together didn't come to even 1/3 of what that cost. But mine isn't plated, instead it's seasoned. I buy lots of steel (I weld and fabricate) so yes it's absurdly expensive as compared to the cost of the steel plate.

32 6,458
Reply
 09-14-2017, 03:37 AM
#35
  • Mel S Meles
  • On the edge, ouch
  • 44.4899° south of the North Pole
User Info
(09-13-2017, 08:17 PM)ShadowsDad Wrote: Mel. you took what I wrote out of context.

Of course I did, Brian.   Angel

Your post provided to me an opportunity to poke fun at the pretension of a whole class of products specifically designed for a narrow market segment comprising the likes of a certain Secretary of the Treasury who used a taxpayer-funded government jet to take his former fashion model bride on their honeymoon to Fort Knox — to which hoi polloi like thee and me are not allowed access —so that they could watch the Total Eclipse while standing on the world’s biggest pile of gold and bragging on Twitter about the specific brand names of the expensive glitz that they were wearing on their bodies and using to protect their eyes from the blinding glitter of the gold.  (It really happened:  search on (“Louise Linton” AND “adorably out of touch”).)  The ostentatious Blu Skillet cookware bauble even got the editors of America’s Test Kitchen/Cook’s Illustrated gushing; but, in the end, it is just a $240 frying pan, and an egg fried in a Blu Skillet will taste just the same as the same egg fried in a <$30 Matfer Bourgeat Black Steel frying pan if the cook knows what she or he is doing.  The difference being that, even if you can afford one, your chances of being granted even a chance to buy one are in the same league as being granted a chance to buy a RazoRock Black Mamba.  

1 1,086
Reply
 09-14-2017, 07:00 AM
#36
User Info
I remember that pan. That's exactly why I bought the Matfer pans. That plus it came out tops in the ATK testing. How long ago was that? Anyway, they've been going strong since then. They'll outlive me.

32 6,458
Reply
Users browsing this thread: 1 Guest(s)