• themeltingclock@lemmy.world
    22·
    11 months ago

    Carbon steel pans. You season and treat them like cast iron, but they develop a beautiful, smooth, non stick surface. I just made two over easy eggs in mine. They’re basically all I use anymore - no PFOx, no muss.

    I thought I bought two from a French company that started with an ‘M’ but I can’t figure out which brand 😂

      • themeltingclock@lemmy.world
        9·
        11 months ago

        Yes! That’s it - Matfer. I think America’s Test Kitchen recommend them and I’d follow ATK off a cliff on kitchen advice. So far, the pans have been fantastic, but I can’t imagine there’s a whole lot to go wrong with a carbon steel pan.

        • nexas_XIII@lemm.ee
          1·
          11 months ago

          Are they induction compatible? I’d love to get something like that that’s induction compatible.

            • nexas_XIII@lemm.ee
              2·
              11 months ago

              Nice, I heard they need to be magnetic and the easy test is to use a magnet (naturally). I know my stainless isn’t magnetic so I haven’t tried to use that. I’ll look into these, thanks!