Hey folks, I’m in the market for a good carbon steel skillet. I recognize there’s all kinds of options, but curious to hear people’s experiences with some bang-for-your-buck picks especially.

Specifically I was looking at OXO’s carbon steel pan. If anyone has any thoughts, would appreciate them!

    • jaw@beehaw.orgOP
      1·
      1 year ago

      Seeing this pop up multiple times is drawing me to it. May just go ahead and pull the trigger on this! Any preference on size on your end? I’m looking at the 10in one.

      • misguidedfunk@beehaw.org
        1·
        1 year ago

        I got the 11 7/8 one as well as the 9 1/2 crepe pan. The crepe pan lives on my stove. Then 11 is really nice but so heavy and cumbersome that I don’t use it much. It’s also incredibly hard to season well.

        • misguidedfunk@beehaw.org
          1·
          1 year ago

          Also honorable mention but a thin carbon steel wok is my most used carbon steel outside the crepe pan.

          Found mine at Marshall’s for like $10. It’s been to hell and back and was fairly easy to blue and season