Ditched all non-stick and have exclusively stainless steel cookware now. Interested in carbon steel. Are premium brands worth it or is it all the same? Any brand recs?

  • zabadoh@ani.social
    6·
    6 days ago

    I have a Darto No. 25 that feels like it could survive a nuclear bomb.

    It’s really heavy, but of course it maintains temperature really well, so it’s great for searing, and being a breakfast griddle.

    Some brands have very thin steel: My first carbon steel was a “BK” that has a very thin layer, and therefore heats unevenly on my electric coil burners. I wouldn’t recommend those.

    I do like the semi-nonstick seasoning when it’s built up over time, and that is a big advantage over stainless steel.

    But of course, stainless steel has its advantages too: Much less fussiness and maintenance to keep them from rusting, worrying about acidic foods, washing and drying immediately after use to prevent rusting, etc.