Carbon Steel Pans [Cooking]
2012 Jul 19
Zym:
Like these ?
There has been a number of times seeing these pans used.
Often I saw, A brown caramelzsation patina buildup from the same dish being prepared over and over ... and on each de-glazing there was some new and old caramelzsation contributed to the next dish being made.
I wonder if the person in the kitchen washing pots is asked to totally remove such patina.
(I only 'worked pots' in a Hospital kitchen (summer job), and they made me clean the skillet's to 'a shine', for obvious reasons, and a patients flavour experience was not one of them.)
You pro's out there ... please weigh in.
Like these ?
There has been a number of times seeing these pans used.
Often I saw, A brown caramelzsation patina buildup from the same dish being prepared over and over ... and on each de-glazing there was some new and old caramelzsation contributed to the next dish being made.
I wonder if the person in the kitchen washing pots is asked to totally remove such patina.
(I only 'worked pots' in a Hospital kitchen (summer job), and they made me clean the skillet's to 'a shine', for obvious reasons, and a patients flavour experience was not one of them.)
You pro's out there ... please weigh in.
2012 Jul 20
Yup, like those
EDIT: p.s. if you want the delux version look for ones like the Paderno one with rivets instead of spot welds. The handle on this (and your picture above Captain) looks better too in particular the angle on the cheap ones at Russell is not so great. But hey for the price it is pretty tough to argue
www.amazon.com
EDIT: p.s. if you want the delux version look for ones like the Paderno one with rivets instead of spot welds. The handle on this (and your picture above Captain) looks better too in particular the angle on the cheap ones at Russell is not so great. But hey for the price it is pretty tough to argue
www.amazon.com
zymurgist
Scrubbed it really well, rinsed well, turned the burner on 3 and put a bit of peanut oil in and swirled it around for about 45 minutes. It started to form a nice light brown/golden patina in a few places.
Poured out the excess oil, cracked an egg to fry. BAM! Holy moly I don't think any "non stick" pan I've ever had slid an egg around like that. Gotta make a video. This just rocks!
These are the standard pans that restaurants use. Cheap as hell.