J. Random Loser
2004-06-04 20:23:06 UTC
My fantastic FarberWare Aluminaire skillet has died; its non-stick
coating coming off in tiny flecks. While searching on the 'net for a
new non stick fry pan, I came across black steel fry pans which when
seasoned perform better than modern fry pans with non stick coatings (so
it's said). Then, I came across blue steel fry pans. Then, I found
carbon steel fry pans.
What's the difference between the three steels when it comes to pans?
Blue steel crepe pans are quite thin - is this a representative
thickness of all types of steel fry pans?
I'd like a fry pan with enough metal so it doesn't cool down when food
is placed into it. At the same time, I want something light enough to
pick up one handed while saute'ing - can't do that with my cast iron
skillets. Any recommendations?
cheers,
jrluser.
coating coming off in tiny flecks. While searching on the 'net for a
new non stick fry pan, I came across black steel fry pans which when
seasoned perform better than modern fry pans with non stick coatings (so
it's said). Then, I came across blue steel fry pans. Then, I found
carbon steel fry pans.
What's the difference between the three steels when it comes to pans?
Blue steel crepe pans are quite thin - is this a representative
thickness of all types of steel fry pans?
I'd like a fry pan with enough metal so it doesn't cool down when food
is placed into it. At the same time, I want something light enough to
pick up one handed while saute'ing - can't do that with my cast iron
skillets. Any recommendations?
cheers,
jrluser.