I don’t see black flakes coming off my seasoning.
The seasoning is pretty much dialed in to my CS pans, but unless you’re an unreal alien, a seasoning will come & go in ANY CS pan. You just don’t notice it coming off and being rebuild. But you’ll see the seasoning layer turning darker and darker then at a point where you can’t build more seasoning turning somewhat lighter, which indicates bits of the seasoning has flaked off.
It’s that tiny small seasoning flakes I’m talking about.
You mean something like this? Beautiful. Please us know how you like or not like it after. By the way, why do you need to custom one? Are you asking to be to be a specific size?
Well thanks everyone I’ve certainly learned a lot about pans. Wow. The more you know the harder it is to decide. Given the prices of the various options the la creuset 11.5" pan was just a bit higher so given the durability and ratings I think we are gonna get that. Didn’t know there are no great great options in non stick.
Rice cooker next. Will follow up on all the research tips here.
Great choice! Moderate heat and using wood or silicone utensils will allow you to use this pan daily and pass it on to a future generation. I love cooking in ECI so if you have any questions about it, I’m glad to help.
thanks for all the support @iluvcookies and everyone else - I didn’t know what I was getting into here, I’m a much better eater than cook, or shopper for cookware! The bbq area is more my comfort zone!
Hope so. Every pan seems to have pros and cons and we will hope for the best. We have other frying pans too. Apparently there’s a handle cover thing maybe we will get that. Im glad to be getting her all the intel from here and she wants this one so im pleased. We will see how she likes it. Thanks for all @ScottinPollock
While the black enamel inner coating of the Le Creuset ECI frying pans most certainly can act a bit non stick, I personally would not call this anything close to a non stick pan.
Did you ever consider the Mauviel M’Stone ceramic series ?
They are true non stick, even though they are ceramic - nothing sticks to these pans (at least that’s my experience with them)
I agree on rice in the IP. I use the “pot in pot” method, clean up much easier… See Amy + Jacky website, lots of great IP, Asian recipes… Sorry, don’t mean to hijack this thread
Many Tatung rice cookers are still the old design of full stainless steel interior and is based on double layer/double boiler action. Some people swear by this.
I’ve been using the 26cm 2.3mm one for around 4 years now, and it’s the best CS pan I’ve ever used.
I feel the seasoning just attaches to the pan better than my stamped CS. More importantly, bottom of the pan is really flat, and edge is hammered so it has a bit upward curve. Therefore, oil stays at the center of the pan instead of going to the edge, that means less oil is needed to cover the surface. It also helps when reducing sauce.
I prefer to cook oily fish without adding any fat, to do so I preheat the pan very hot, put the fish to the pan skin side up, then “air fry” the fish until the skin is crispy. The toaster oven can’t be fully closed when the frying pan is inside, so I ordered a 28cm 2.3mm paella to solve that.
Nice looking pan! My Darto carbon steel “saute” pans are also essentially flat and I like it too, less fat needed to cover the middle indeed. Thought I’d mention in case you are looking for flatter bottom CS pans… The Dartos are very nice IMO, the one piece design is great.
From what I have seen and read online, I believe De Buyer CS pans have a more pronounced convex, my one and only De Buyer CS, a countrypan, also has that convex. I honestly still would like to add the 24 cm and 28 cm De Buyer frypans to my collection, as I like the De Buyer shape… It’s just that I already have sloped iron pans also… Apart from CS woks, they are cast iron though, so perhaps with that excuse I could justify the De Buyers :D…
I have mainly Skepsshult cast iron and then I also actually have a thin cast iron Ronneby Bruk ultra light pro 28 cm that I have sanded smooth, and its quite close to what the De Buyers would be shape wise, but more fragile. In that sense I like carbon steel more than cast iron. Otherwise, I’d appreciate if there was more thicker carbon steel pans.
