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this post was submitted on 13 Jan 2025
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I thought there, who on earth makes tomato sauce in a non-stick pan 😅
Nice writeup btw!
So my stainless steel/inox Lagostina pan is non reactive? What would be the benefit from having a carbon steel one (I have used cast iron a lot but it's so heavy)?
Any community you'd recommend?
Carbon steel is lighter but this also has less thermal mass, so it heats up and cools down faster, also tends to have less even heating.
So, searing something quickly on a preheated pan is a bit harder since the pan will cool off faster as the food leaches the heat out. Important for stuff like stir fry’s or steaks where you want short periods of intense heat for good searing at the surface but not over cooking in the interior.
Exactly that: weight. Some people will give you other reasons why they like carbon steel but the most important is that it works like cast iron only lighter
A well seasoned carbon steel is pretty much non-stick while in a stainless you usually want some sticking to have something to deglaze for sauces.
Mine sticks enough for a nice sauce :-) !