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Prego Plasnature Steel CLA0002
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- Some have commented that they had carbon steel pans warp when using on flat surface electric stoves. This is correct. This is because all steel warps unless it is heated on every part evenly - ask any welder or metal worker. I have used carbon steel pans on both. When cooking on gas, the slight warp is not noticed but on a ultra flat top of most electric stoves even the slightest warp is noticeable. Gas stoves tend to heat more evenly. Commercial kitchens, and the one at American Test Kitchens, use gas stoves. Also, those that season the pan and still have eggs stick are not adding the egg with enough oil or are not adding the egg at the proper pan temperature. There is a skill to using carbon steel pans. Once you learn that skill, you will never turn back to the limitations of stainless steel or "the purchase one every year" teflon coated. With that being said, my pots are high quality stainless, my sourdough bread is made in cast iron dutch ovens and my pizza is on a steel plate. I have a small, high quality teflon pan I only use for low heat, fried eggs for convenience and because of that, it will last many years. I cook a lot. :)
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April 21 2025
Which of your two winners has the better surface to avoid scratching a glass stop range?
April 21 2025
Nice reviews! I wonder how wrought iron pans (like those from Aus-ion for instance) would compare
*(Also, Stanley Rogers cast iron series seems thinner and lighter than traditional cast iron, would be interesting to test it too)
April 21 2025
Hello, I am writing to you from Spain, I appreciate your video, for which I was curious since I have had De Buyer pans for many years. I want to make an observation, a very quick image shows how you fry an egg, but turn it over, it seems like an "attack" to me. Can you promise me that you will "be good" in the year 2022?
April 21 2025
Agreed, this kid is the best presenter--right to the point with excellent, useful info....
April 21 2025
Mine warped instantly. Back it goes. Are these just incompatible with flat-top glass tops? The manufacturer claims these are compatible with induction burners (for clarity mine is NOT induction based) which I think would cover the worst-case in terms of non-uniform heating however after experiencing this, it seems like these pans are not really well suited for glass stove tops, and that this is a common problem.
April 21 2025
i think it would be impossible to watch this video and not instantly buy a carbon steel pan
April 21 2025
Why did my potatoes burn to the bottom of the pan when I tried that seasoning technique? F.
April 21 2025
If cooking a steak or chicken with the intent of making a pan sauce, do these skillets produce enough fond? Would I be better off using my All Clad if a pan sauce is my goal? Thanks for the great videos.
April 21 2025
Anybody watching in 2022, looking at recent reviews it seems that the cheap winner has turned into very poor quality possibly from trying to meet demand. If ATK could do this again that would be great
April 21 2025
Some have commented that they had carbon steel pans warp when using on flat surface electric stoves. This is correct. This is because all steel warps unless it is heated on every part evenly - ask any welder or metal worker. I have used carbon steel pans on both. When cooking on gas, the slight warp is not noticed but on a ultra flat top of most electric stoves even the slightest warp is noticeable. Gas stoves tend to heat more evenly. Commercial kitchens, and the one at American Test Kitchens, use gas stoves.
Also, those that season the pan and still have eggs stick are not adding the egg with enough oil or are not adding the egg at the proper pan temperature.
There is a skill to using carbon steel pans. Once you learn that skill, you will never turn back to the limitations of stainless steel or "the purchase one every year" teflon coated.
With that being said, my pots are high quality stainless, my sourdough bread is made in cast iron dutch ovens and my pizza is on a steel plate. I have a small, high quality teflon pan I only use for low heat, fried eggs for convenience and because of that, it will last many years. I cook a lot. :)
April 21 2025
De Buyer Mineral B Pro. Very heavy, beautiful pan. Best by far in my opinion.
April 21 2025
the way carbon steel sears chicken, imo, is better than cast iron. just ate some right now. Taste better than cast iron.
April 21 2025
2:27 what did I do wrong? - my skillet did not get brown at all (I bought the Matfer Bourgeat pan)
April 21 2025
I don’t know what I’m doing wrong my pan seems to be perfectly seasoned but yet everything sticks to it. My cast iron is great nothing sticks. I’m throwing my carbon steel out. Total waste of money
April 21 2025
I love cast iron, every time I go to a place that sells it I have to look at it even though I really dont need anymore ...bought a debuyer omelet pan and fell in love with it....it does eggs better than cast iron imo, though nothing beats cast iron corn bread ...the downside is carbon steel will lose its seasoning easier with tomato sauces etc...so I use it for browning meats and breakfast foods ...I now also have a matfer 11-7/8 pan for my big skillet use, much easier to maneuver than a 12 inch cast iron skillet ...here is a tip, you can also season these pans in the oven, I would keep the temp no higher than 400 degrees....a gas burner stove does a great job getting the sides seasoned too
April 21 2025
Braeden Zamarron, I just read your comment and I wholeheartedly agree with you. This lady is obviously bright and very good at what she does in this format.
April 21 2025
I read multiple reviews on Amazon of the Matfor Bourgeat Black Steel Round Frying Pan. All said it warped. Not a problem if using a gas burner stove. A real problem for electric stoves with flat surfaces, such as glass.
April 21 2025
How do I season the outside of the skillet if using the potato peel method?
Do I just do separate runs in the oven like you would with a cast iron?
April 21 2025
I wish I see this . Got my blue carbon steel pan yesterday. I did the seasoning wrong. The burnt spot remain uneven
April 21 2025
Ok. I’ve made a life altering decision. I’m going to buy one great carbon steel pan and maybe one new decent non stick and be rid of all the rest with the exception of my cast iron. I should be good for the rest of my life with pans. One can pile up too many pans and lids.
April 21 2025
Have the stoves in the United States are electric and carbon steel warps on electric. That’s probably why they haven’t really taken off here. I have a carbon steel walk with a rounded bottom due to my electric stove. Makes it very hard when your pot spins.
April 21 2025
what do you really recomend for somebody like to cook and want to be healthy, Carbon Steel pan or stainless steel 18*10 pan?
April 21 2025
What is the role of salt and potato skins in seasoning?
Can someone explain this?
April 21 2025
Any issues with warping on induction stovetop? Anyone with practical experience, please reply
April 21 2025
These now have DOUBLED in price post Covid/19 / Joe (INFLATION) Biden☝️
April 21 2025
protein: the recommended pan Is very very heavy and the handle is very very long. it is very hard to handle even small size and talking from a guy with muscle....
April 21 2025
The Matfer Bourgeat has doubled in price since this video, which is a shame.
April 21 2025
Damn, the Matfer Bourget has been jacked up to $160 CAD on Amazon :(
April 21 2025
This was probably the best video I’ve ever seen. Hugely informative, direct and to the point, covering every aspect one could want.
April 21 2025
Me after 5 thin layers of seasoning and food still sticks easily even after pre-heating and enough oil: "Ugh, I see why nonstick pans are so much more popular".
April 21 2025
the standard variant has a limit in terms of max heat because of coating on the handle, something like max 200 degrees celsius so you should not put it in the oven above that temp
April 21 2025
Thanks for making me spend $400 on a skillet...kidding, the Blu Skillet is amazing. No regrets.
April 21 2025
I worry about the weld vs rivets. Over time welds can break with the temp change and abuse. Rivets should hold up better over time. My two cents.
April 21 2025
The fact the winner pan is 2x the price now is insane was looking for a good cost effective carbon steel to replace my nonstick and ATK reviews are generally very good/accurate. But with that giant price increase I feel like the winner isn’t worth it anymore
April 21 2025
My experiment w/ a cast iron pan was quickly aborted when I realized that it was creating deep scratches in my glass stove top. Not all of us have gas ranges!!!! Are these pans any better that way? I suspect they are???
April 21 2025
I thought you can still use soap to wash as long as there’s no lye in it?
April 21 2025
Why are the people in the background pretending to do things? Example: at 1:27 the woman to the right picks up an empty bowl then a spatula and scoops out nothing.
April 21 2025
Those Blu Skillet pans are $380 now in 2024, with a lottery system for buying one.
April 21 2025
So 9 years later that best pan that was $44 is now $85, up almost 100%. That works out to 8%/year increase....way, way above inflation.
April 21 2025
The soap myth persists. YES, you CAN use soap on seasoned steel/iron pans. This one has far outlasted the "searing seals in juices" legend...
April 21 2025
Bought the Matfer Bourgeat Black Carbon Steel Frying Pan, 11 3/4 4 years ago, was $54 USD at the time, the price has increased quite a bit, great pan.
April 21 2025
Ye sorry but you cant make me believe your back side of the pan got seasoned from baking potato peels on the other side
April 21 2025
3:55-4:30 Listen to that ruckus in the background... I love it! You know they are working hard and trying their best to give honest reviews!
April 21 2025
they also make great personal protection devices,..mine would drop an ox.
