/ck/ - Food & Cooking

stainless or nothing

is this really what's it come to? AI pictures of fucking pans now? fucking hell

>>19578479
Carbon steel pans are all the rage right now

I'd like the Merten and storck 12in pan but the stainless steel vs normal handle doubles the price which is odd. The normal handles like in your pic are diagonally upwards and seem awkward to use

They seem to basically be a thin cast iron pan which seems ideal for daily use. Seasoning it is way easier than a regular cast iron too

>>19578479
Carbon mixed with steel causes cancer anon. Get carbonless steel instead.

>>19578657
What?

>>19578667
Find some carbonless steel pans, did I stutter?

>>19578479
>carbon steel
best multi purpose pan but wtf is this? it looks thin as fuck. did you get some cheap shit? it will warp lol

>>19578479
It doesnt look carbon steel, is that a *shudders* non stick pan?

From my research it seemed like De Buyer made the thickest pans, so I got the 32cm one for only 51 bong.
If you care make sure you get the ones with stainless steel handles (pro) and not the epoxy coated handles.
It got a tiny bit rusty when I washed off the shipping coating, it easily wiped off with vinegar and I seasoned it with sunflower sneed oil on a gas hob.

>>19578809
Tell me about seasoning steel cookware please.

>>19578809
I have the mineral B and the handle is absolutely fine even at 270C (highest it goes) in the convection oven. that's what I actually did once when I seasoned it. some people say that the pro handle is actually worse because it's slippery but idk, the mineral B handle is very uncomfortable as well

>>19578812
So a piece of steel will get rusty if it is exposed to oxygen/moisture.
The goal is to cover it in oil and heat it to solidify the oil and create a barrier.
1. Smear an edible oil or animal fat on both sides (a thin layer wont ignite even on an open flame), a tiny bit is enough, wipe as much of it off as possible, when you think its the thinnest possible layer of oil, keep going.
2. Heat the pan or whatever it is.
Thats it.
I used a gas hob/stovetop, you can do it inside the oven if you want.
I dont know exactly what temperatures you should reach for this, I started on low and after a few minutes went to medium and then after a few more minutes I went to full heat, there will be some smoke, I blued the base with the heat and that may be too hot.
Theres tons of videos on youtube.
>>19578829
I did see many people online saying their epoxy handles never melted at very high heats but I just want a steel thing with nothing to worry about.
The carbone plus pro handle isnt particularly slippery, the bottom is somewhat textured and the handle is like a hollow pipe.
In images it looks the mineral B pro handles are some sort of solid piece that do look very smooth though.

>>19578479
You have to learn how to use it or you won't enjoy it.
>>19578493
Stainless is the workhorse but sometimes you want a cast iron and sometimes you want a high carbon because it will do it better...
>>19578657
YWNBAW
>>19578812
>Tell me about seasoning steel
Which type?
Stainless: you don't
High carbon/Cast Iron: 500 degrees for 45 minues with an oil that has a 390 degree smoke point...or use any oil with a smoke point over 400 but bake it 15 degrees hotter than the smoke point. You read that right and I'm not about to explain chemistry.

>>19578868
shit, sorry, 500 degrees for an oil that has a 490 smoke point. You want it to polymerize so you have to heat the oil above it's smoke point.

>>19578861
isn't this a nightmare to dry? either way I wouldn't buy a de buyer pan again because I'm really annoyed by the rivets and none of my 3 pans were perfectly flat so you get no oil in the center and it all goes to the sides. really low quality shit, I should have returned the third one as well. I'd rather pay double and get a one piece carbon steel pan now

>>19578923
>The rivet anon
I need you to point on the doll where the rivets touched you.

>>19578952
>The rivet anon
there are lots of us

>>19578960
there really isn't

>>19578952
>>19578960
>>19578968
What's wrong with rivets

>>19578978
Lazy retards don't know how to keep them clean and autists keep them spotless but still think they're dirty. Riveted handles keep the pan weight down so grandma can use it--there is like one dude that's 6 foot 3 on here that mocks anyone that doesn't want an 8 lb pan because it has rivets in it.

>>19578923
>isn't this a nightmare to dry?
No. Or its not any worse than any other carbon steel or cast iron pan.
After I use it, I add some boiling water (make sure the pan isnt so hot that it all evaporates instantly) and scrape with a wooden spatula, pour and/or wipe any water away.
Then I usually dry it by putting it on the heat for a short time, but when I only wipe it dry nothing bad happens.
>none of my 3 pans were perfectly flat
Isnt that normal for all pots and pans? Especially for stainless stuff, they are flat when heated and when cold they contract so they become slightly domed.
>muh rivets
Whats the problem with the rivets? They dont cause me any issues.
>one piece
Do they actually do one piece carbon steel pans?
All the ones I see have riveted or welded handles.
If you want it to be one solid piece of metal then you can get cast iron, but they are thicker (slower to heat and cool) and have shorter handles and weigh much more.
I dont see any real benefits to cast iron.
>>19578978
Nothing.

>>19578712
>>19578756
It’s Made-In’s 12” carbon steel pan. Haven’t tried it yet. Not sure about this stupid handle.

>>19578479
Someone tell me why copper pans are bad or good

>>19579026
weight and thickness? if it's not listed on the website it's guaranteed shit. don't even bother seasoning and just return it

>>19579026
I have one
It's pretty fucking awesome
Just remember when you cook Bacon to put it on cold and heat it to medium low (3.5 on most induction).

>>19579029
They induce some very odd chemical reactions that are impossible on other types of materials. They will actually kill off some of the probiotics you're cooking with and can have harsh reactions with some types of acids.
Really it's good for stills and that's about it. The reason people use copper is because it's easy to manipulate into complicated shapes and it kills cells usually associated with bacteria--making it great for water systems but not much else.
oh, I guess it looks pretty.

>>19579029
Isnt copper toxic?

>>19579035
They have a return policy if you don't like it
Yes, it's absolutely on their website and in the white paper associated with their products.

Are you intentionally making a false claim or are you really this incompetent at basic fact checking?

https://madeincookware.com/blogs/behind-the-design-carbon-steel

>>19579029
>Reacts with your food
>Reacts with oxygen (goes green)
>Soft
>Toxic
>Expensive
If there is some specific reason you find out that you need one then go for it, apparently they are good for jam.
But they arent multipurpose and I dont see any reason to own one.

>>19578809
Debuyer Carbone Plus is great if you can find it. It's hard to get in the USA, but it can be done. None of that mineral B bullshit. I have a 36 cm like the pic and it's great. Those side handles work way better than a long standard handle and they are welded so no rivets. I have a 32 cm with the long handle and welded helper handle and never use it because the long handle gets in the way and it's too heavy to toss around like a smaller pan.

>>19579069
>Is copper toxic
Alone no, but it catalyzes lots of reactions that result in things you don't want to put in your body. It basically creates a high energy trap that pushes charge into anything near it that will react and never runs out of charge. Mostly it forms weird crystals out of proteins... everything that makes it good for purification and distilling makes it shit for actual food prep.

>>19579045
Thanks pardner

>>19579026
>Made-In’s
found the Cheblowski watcher

>>19579168
Whats so bad about the Mineral B metal?
When I saw it was recycled I just decided against it, but are there any other reasons its shit?
>Those side handles work way better than a long standard handle and they are welded so no rivets. I have a 32 cm with the long handle and welded helper handle and never use it because the long handle gets in the way and it's too heavy to toss around like a smaller pan.
I have the 32cm carbone plus pro aswell, I REALLY like the standard handle as it allows me to move it one handed and the helper handle is almost always too hot to touch,but the 28cm isnt much lighter so I am glad I have the second handle if I/someone else needs it.
Sadly it is just slightly too big for my oven so I might eventually get one like you posted or just a slightly smaller one.

>>19579351
>Whats so bad about the Mineral B metal?
Nothing. It's just the designs and the handle coating are slightly annoying. They changed the designs for Mineral B to be more consumer, retail display friendly and eliminated a lot of options. The Carbone Plus is just way more no nonsense with less bullshit marketing smoke up my ass. I've got some mineral B omelet pans and they are fine for what they are. I also have the oven problem with my 12" pan and handle.

>>19579198
>meet the tool
Rude.

>>19579198
I also cook burgers in butter... the pan needs oil regardless and the amazing thing about bacon is if you put the cold bacon on a cold pan and heat it to medium low it renders the fat slow enough to cook and not stick before coming to heat. Medium low is pretty perfect for bacon and eggs on a stove top on with this pan--I mean it worked very well for me anyways.

>>19579135
I didn't care to fact check anything because I didn't care enough to do it for you. "lightweight" is a massive red flag for anything that is made of carbon steel or cast iron. it defeats the whole purpose of these pans, just so they can sell more pans to retarded women. 2mm thickness is only 0.5mm more than the cheapest grocery store carbon steel pans that sell for like 10 bucks. in other words you are getting ripped off because you don't know what you're doing

>>19579718
It’s thick enough for me, which is probably something you’re not used to hearing.

>>19579745
it's the bare minimum. enjoy your warped pan retard

>>19579755
The minimum for……………

>>19579755
I don’t want this shit thicker and heavier. I have two big cast irons. This is a middle ground. I don’t think it’ll warp because I’m not planning on cooking via a fusion reactor.

>>19579778
1.5mm = guaranteed to warp
2mm = you're playing lottery
2.5mm - 3mm = it doesn't make sense to go lower than this (debuyer)

why do you guys not just buy some established french brands if you're new to this

>>19579794
I’m glad my pan has met your autism minimum.

>>19579804
You tell me, in detail please.

That Made-In carbon steel pan costs 145€ in europe LOL
How much is it in america?

>>19579895
$120

>>19579903
WTF I could get a handmade (non industrial) one piece carbon steel pan for less

>>19578479
you're the one with the fancy new pan, Anon. you tell us.

>>19579909
Where? Interested in a one piece. I saw one a while back but forgot the name of the maker.

>>19579909
Mine was a gift

>>19579940
https://www.smartgoods.de/turk-traditionelle-eisenpfanne-28cm-mit-flachem-hakenstiel-65528.html

>>19579971
looks like absolute shit

>>19579979
It's a pic of the smallest one, 20cm I'm guessing, those proportions are always off. New carbon steel always look like shit because they need to use some kind of protection like beewax to prevent rust while they're stored in warehouses

>>19579947
It's a nice gift. Looks like a good pan to me. I think the handle looks like it would work well. That pan is over 1.5 lbs less weight than my 12" Debuyer pan so that's a big plus for the Made In.

>>19580021
>That pan is over 1.5 lbs less weight than my 12" Debuyer pan so that's a big plus for the Made In.
are you serious? why even get carbon steel if you want non stick weight?

>>19579971
Thanks! Those look perfect for outdoor fire cooking.

>>19579198
>meet the tool chefs swear by
>"why the fuck did i buy this shitty fucking frypan?"

>>19580030
Because sometimes I want a large surface area but to also be able to easily manipulate the pan with one hand. I have a 12" all clad stainless that is perfect for this, except it isn't carbon steel.

>>19580032
I really love these one piece pans

https://hammerschmiede-kindermann.de/products/waidler-pfanne?variant=39558683197630

>>19579895
>>19579903
Why is it so overpriced?
The 12 inch Made In pan is about £140 from their site and £125 on amazon, its only 2mm thick.
De Buyer and Matfer Bourgeat are 3mm thick and for 12.5 inch pans they are about £60-75 on amazon, I got a big De Buyer for only £50 last year though.

>>19580940
I'm not even memeing when I say the Made In carbon steel pan is 4x as expensive as it should be considering the specs. complete ripoff

>>19579718
>I'm lazy and retarded
I noticed.
You used a lot of words to spew even more retardation. You're very stupid and clearly don't know what you're talking about. I expect you'll continue because your lack of self awareness is palpable.
>>19579745
Based.
>>19579755
yes, we get it, you have absolutely no idea what your talking about.

>>19580940
That's because mineral B is total garbage.
>>19581253
OK Xang, we get it you love Ali Express and Garbage metals.

>>19581295
I was comparing the Made In to De Buyer Carbone Plus though.
Whats wrong with Mineral B anyway?

>>19581295
>>19582085
Oh and specifically the pro version with stainless steel handles.
Not the Epoxy coated handles.