On 6/29/2014 6:59 PM, notbob wrote:
> I'm researching buying a 8" or 10" carbon steel skillet. I notice all
> the cooking show chefs are currently using them. I've got a 12"
> Griswold, but it's jes too damn heavy for me, anymore.
>
> Looking online, I see the pricey French CSSs costing $50-$80. Not
> that bad, as I can afford that much. My issue is the weight. Some of
> these suckers are 3mm (0.120") and weigh quite a bit. The Lodge ($34)
> is 12gauge (0.100") and should be a bit lighter, though some folks
> complain about warpage. Seems a logical trade-off, though.
>
> I jes wondered if any rfc'ers has given these pans a try and had anything
> good to say about them or is it jes a passing fad.
>
> nb
>

What's wrong with an 8" cast-iron skillet? It's not too heavy (for me),
and I just can't imagine any guy not able to handle that weight. I
don't think I've ever seen CSS skillets before. I've seen SS (stainless
steel) skillets all over the place, and have an 8" SS skillet to make
omelets. Just curious, do you have a link for a CSS skillet that
interests you?

Sky