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!
De Buyer
I’m very happy with my Lodge set. Had them for a couple years and now I don’t use anything else
I have a Matfer Bourgeat 12 inch. Keep in mind they are heavy. My SO doesn’t like it because of how heavy it is, but I love using it.
Searching around it seems America’s Test Kitchen recommends this as well. If you had to compare to a cast iron skillet, I imagine still much lighter than that right?
It’s like 60% of the weight.
Awesome, yeah heavy, but not too much like a cast iron then. Thanks for clarifying! Probably going to go head with one of these. Would you consider a smaller size or are you especially happy with the 12inch?
12 works for me. I don’t like keeping too many pans, so I just have a 12 inch of most types of pans.
I bought a naan pan at an Indian grocery about 30 years ago. I still use it daily.
What’s your heat source?
I have two matfers that I like a lot.
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.
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.
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
