I got one fer Christmas! Yay!!

I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
thing since sliced bread and even have a U2B video extolling their
virtues:

https://www.youtube.com/watch?v=GWNl-uJD0Uo

While I've successfully seasoned my pan and a lotta food slips/slides
around successfully, eggs still stick and are NOT like a "puck in air
hockey". I suspect that 'browned' seasoned finish takes more than a
few weeks to acquire.

If you can flip foods ina skillet, look for curved sides. Mine has
straight sides and is a little more difficult to flip (not impossible
and not an affectation!).

I keep y'all posted. BTW, I'm having steak fer dinner.

nb

On 27 Dec 2016 17:26:00 GMT, notbob > wrote:

>I got one fer Christmas! Yay!!
>
>I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
>thing since sliced bread and even have a U2B video extolling their
>virtues:
>
>https://www.youtube.com/watch?v=GWNl-uJD0Uo
>
>While I've successfully seasoned my pan and a lotta food slips/slides
>around successfully, eggs still stick and are NOT like a "puck in air
>hockey". I suspect that 'browned' seasoned finish takes more than a
>few weeks to acquire.
>
>If you can flip foods ina skillet, look for curved sides. Mine has
>straight sides and is a little more difficult to flip (not impossible
>and not an affectation!).
>
>I keep y'all posted. BTW, I'm having steak fer dinner.
>
>nb

They are very nice, bought one years ago in Selfridges after I saw
Delia recommend one to be used solely for omelets. Yes, took quite a
bit of effort to get it 'finished' - I use it for everything now but
the omelets turn out just as good

On 12/27/2016 10:26 AM, notbob wrote:
> I got one fer Christmas! Yay!!
>
> I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
> thing since sliced bread and even have a U2B video extolling their
> virtues:
>
> https://www.youtube.com/watch?v=GWNl-uJD0Uo
>
> While I've successfully seasoned my pan and a lotta food slips/slides
> around successfully, eggs still stick and are NOT like a "puck in air
> hockey". I suspect that 'browned' seasoned finish takes more than a
> few weeks to acquire.
>
> If you can flip foods ina skillet, look for curved sides. Mine has
> straight sides and is a little more difficult to flip (not impossible
> and not an affectation!).
>
> I keep y'all posted. BTW, I'm having steak fer dinner.
>
> nb
>
My mother used to season hers by boiling potato peelings in it and then
just wiping it out, obviously leaving some residue behind.

On 12/27/2016 11:04 AM, graham wrote:
> On 12/27/2016 10:26 AM, notbob wrote:
>> I got one fer Christmas! Yay!!
>>
>> I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
>> thing since sliced bread and even have a U2B video extolling their
>> virtues:
>>
>> https://www.youtube.com/watch?v=GWNl-uJD0Uo
>>
>> While I've successfully seasoned my pan and a lotta food slips/slides
>> around successfully, eggs still stick and are NOT like a "puck in air
>> hockey". I suspect that 'browned' seasoned finish takes more than a
>> few weeks to acquire.
>>
>> If you can flip foods ina skillet, look for curved sides. Mine has
>> straight sides and is a little more difficult to flip (not impossible
>> and not an affectation!).
>>
>> I keep y'all posted. BTW, I'm having steak fer dinner.
>>
>> nb
>>
> My mother used to season hers by boiling potato peelings in it and then
> just wiping it out, obviously leaving some residue behind.

boiling?

On 12/27/2016 12:10 PM, Taxed and Spent wrote:
> On 12/27/2016 11:04 AM, graham wrote:
>> On 12/27/2016 10:26 AM, notbob wrote:
>>> I got one fer Christmas! Yay!!
>>>
>>> I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
>>> thing since sliced bread and even have a U2B video extolling their
>>> virtues:
>>>
>>> https://www.youtube.com/watch?v=GWNl-uJD0Uo
>>>
>>> While I've successfully seasoned my pan and a lotta food slips/slides
>>> around successfully, eggs still stick and are NOT like a "puck in air
>>> hockey". I suspect that 'browned' seasoned finish takes more than a
>>> few weeks to acquire.
>>>
>>> If you can flip foods ina skillet, look for curved sides. Mine has
>>> straight sides and is a little more difficult to flip (not impossible
>>> and not an affectation!).
>>>
>>> I keep y'all posted. BTW, I'm having steak fer dinner.
>>>
>>> nb
>>>
>> My mother used to season hers by boiling potato peelings in it and then
>> just wiping it out, obviously leaving some residue behind.
>
> boiling?
To season the cast iron pan.

On 12/27/2016 11:20 AM, graham wrote:
> On 12/27/2016 12:10 PM, Taxed and Spent wrote:
>> On 12/27/2016 11:04 AM, graham wrote:
>>> On 12/27/2016 10:26 AM, notbob wrote:
>>>> I got one fer Christmas! Yay!!
>>>>
>>>> I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
>>>> thing since sliced bread and even have a U2B video extolling their
>>>> virtues:
>>>>
>>>> https://www.youtube.com/watch?v=GWNl-uJD0Uo
>>>>
>>>> While I've successfully seasoned my pan and a lotta food slips/slides
>>>> around successfully, eggs still stick and are NOT like a "puck in air
>>>> hockey". I suspect that 'browned' seasoned finish takes more than a
>>>> few weeks to acquire.
>>>>
>>>> If you can flip foods ina skillet, look for curved sides. Mine has
>>>> straight sides and is a little more difficult to flip (not impossible
>>>> and not an affectation!).
>>>>
>>>> I keep y'all posted. BTW, I'm having steak fer dinner.
>>>>
>>>> nb
>>>>
>>> My mother used to season hers by boiling potato peelings in it and then
>>> just wiping it out, obviously leaving some residue behind.
>>
>> boiling?
> To season the cast iron pan.

with water?

On 27 Dec 2016 17:26:00 GMT, notbob > wrote:

>I got one fer Christmas! Yay!!
>
>I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
>thing since sliced bread and even have a U2B video extolling their
>virtues:
>
>https://www.youtube.com/watch?v=GWNl-uJD0Uo
>
>While I've successfully seasoned my pan and a lotta food slips/slides
>around successfully, eggs still stick and are NOT like a "puck in air
>hockey". I suspect that 'browned' seasoned finish takes more than a
>few weeks to acquire.
>
>If you can flip foods ina skillet, look for curved sides. Mine has
>straight sides and is a little more difficult to flip (not impossible
>and not an affectation!).
>
>I keep y'all posted. BTW, I'm having steak fer dinner.
>
>nb

Much better than cast iron, especially in the larger sizes where
cooking with cast iron is like a workout at Gold's Gym.
I have the 12" pan, excellent for all uses especially
burgers/steaks... eggs don't stick and I often use it for my dozen egg
potato omelets:
https://www.lehmans.com/product/lodg...steel-skillets
I've been thinking about getting this monster for a long time but I
don't have a houseful of company anymo
https://www.lehmans.com/product/seas...eel-skillet-16
I don't think carbon steel pans would work well with other than gas
stoves, I've used electric stoves and found they create hot spots with
frypan cooking.

On Tue, 27 Dec 2016 15:39:04 -0500, Brooklyn1
> wrote:

>I don't think carbon steel pans would work well with other than gas
>stoves, I've used electric stoves and found they create hot spots with
>frypan cooking.

At least cast iron distributes the heat better, but I'd still like a
carbon steel pan regardless.

On Wed, 28 Dec 2016 07:56:10 +1100, Jeßus > wrote:

>On Tue, 27 Dec 2016 15:39:04 -0500, Brooklyn1
> wrote:
>
>>I don't think carbon steel pans would work well with other than gas
>>stoves, I've used electric stoves and found they create hot spots with
>>frypan cooking.
>
>At least cast iron distributes the heat better, but I'd still like a
>carbon steel pan regardless.

Mine works fine on my ceramic top electric.

On Tue, 27 Dec 2016 17:39:52 -0400, wrote:

>On Wed, 28 Dec 2016 07:56:10 +1100, Jeßus > wrote:
>
>>On Tue, 27 Dec 2016 15:39:04 -0500, Brooklyn1
> wrote:
>>
>>>I don't think carbon steel pans would work well with other than gas
>>>stoves, I've used electric stoves and found they create hot spots with
>>>frypan cooking.
>>
>>At least cast iron distributes the heat better, but I'd still like a
>>carbon steel pan regardless.
>
>Mine works fine on my ceramic top electric.

Good to know.

On Wed, 28 Dec 2016 11:18:19 +1100, Jeßus > wrote:

>On Tue, 27 Dec 2016 17:39:52 -0400, wrote:
>
>>On Wed, 28 Dec 2016 07:56:10 +1100, Jeßus > wrote:
>>
>>>On Tue, 27 Dec 2016 15:39:04 -0500, Brooklyn1
> wrote:
>>>
>>>>I don't think carbon steel pans would work well with other than gas
>>>>stoves, I've used electric stoves and found they create hot spots with
>>>>frypan cooking.
>>>
>>>At least cast iron distributes the heat better, but I'd still like a
>>>carbon steel pan regardless.
>>
>>Mine works fine on my ceramic top electric.
>
>Good to know.

The base of the carbon steel stays flat as a pancake (rather like cast
iron) so is ideal on ceramic and I would think induction as well.

Brooklyn1 wrote in rec.food.cooking:

> On 27 Dec 2016 17:26:00 GMT, notbob > wrote:
>
> > I got one fer Christmas! Yay!!
> >
> > I got an 11" de Buyer carbon steel skillet. ATK sez they are the
> > best thing since sliced bread and even have a U2B video extolling
> > their virtues:
> >
> > https://www.youtube.com/watch?v=GWNl-uJD0Uo
> >
> > While I've successfully seasoned my pan and a lotta food
> > slips/slides around successfully, eggs still stick and are NOT like
> > a "puck in air hockey". I suspect that 'browned' seasoned finish
> > takes more than a few weeks to acquire.
> >
> > If you can flip foods ina skillet, look for curved sides. Mine has
> > straight sides and is a little more difficult to flip (not
> > impossible and not an affectation!).
> >
> > I keep y'all posted. BTW, I'm having steak fer dinner.
> >
> > nb
>
> Much better than cast iron, especially in the larger sizes where
> cooking with cast iron is like a workout at Gold's Gym.
> I have the 12" pan, excellent for all uses especially
> burgers/steaks... eggs don't stick and I often use it for my dozen egg
> potato omelets:
> https://www.lehmans.com/product/lodg...steel-skillets
> I've been thinking about getting this monster for a long time but I
> don't have a houseful of company anymo
> https://www.lehmans.com/product/seas...eel-skillet-16
> I don't think carbon steel pans would work well with other than gas
> stoves, I've used electric stoves and found they create hot spots with
> frypan cooking.

True, although there are detractions to gas over electric, the gas
ranges work very well with cast iron and carbon steel.

--

On 27 Dec 2016 17:26:00 GMT, notbob > wrote:

>I got one fer Christmas! Yay!!
>
>I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
>thing since sliced bread and even have a U2B video extolling their
>virtues:
>
>https://www.youtube.com/watch?v=GWNl-uJD0Uo

That apple dessert thingy looked great.

>While I've successfully seasoned my pan and a lotta food slips/slides
>around successfully, eggs still stick and are NOT like a "puck in air
>hockey". I suspect that 'browned' seasoned finish takes more than a
>few weeks to acquire.

I was sceptical of her claim that the pan was ready after one brief
seasoning session, so not surprised at your result.

>If you can flip foods ina skillet, look for curved sides. Mine has
>straight sides and is a little more difficult to flip (not impossible
>and not an affectation!).

I'm sold enough on carbon steel pans and would buy one myself to try,
only I already have a set of SS pans (which are not very non-stick).
And a couple of cast iron pans (which are non-stick).

On Tuesday, December 27, 2016 at 9:26:04 AM UTC-8, notbob wrote:
> I got one fer Christmas! Yay!!
>
> I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
> thing since sliced bread and even have a U2B video extolling their
> virtues:
>
> https://www.youtube.com/watch?v=GWNl-uJD0Uo
>
> While I've successfully seasoned my pan and a lotta food slips/slides
> around successfully, eggs still stick and are NOT like a "puck in air
> hockey". I suspect that 'browned' seasoned finish takes more than a
> few weeks to acquire.
>
> If you can flip foods ina skillet, look for curved sides. Mine has
> straight sides and is a little more difficult to flip (not impossible
> and not an affectation!).
>
> I keep y'all posted. BTW, I'm having steak fer dinner.
>
> nb

here's a good review of carbon steel skillets.

https://www.youtube.com/watch?v=-suTmUX4Vbk

On 2016-12-27, ImStillMags > wrote:

> On Tuesday, December 27, 2016 at 9:26:04 AM UTC-8, notbob wrote:

>> https://www.youtube.com/watch?v=GWNl-uJD0Uo

> here's a good review of carbon steel skillets.
>
> https://www.youtube.com/watch?v=-suTmUX4Vbk

They're basically the same video. I even found the text version,
which is different, still.

Lately, I've been watching this video:

https://www.youtube.com/watch?v=xoIO8YOpyN4

......I bought some flax seed (edible linseed) oil, today. We'll see.

nb

On 2016-12-27, notbob > wrote:
>
> https://www.youtube.com/watch?v=xoIO8YOpyN4
>
> .....I bought some flax seed (edible linseed) oil, today. We'll see.

Well, that totally sucked. I did exactly as the Vollrath Uboob video
sed (10X!) and eggs stuck so badly --how badly?-- so abysmally, I hadda use
Oven-Off the get the stuck eggs off. I'm starting over and ....we'll
see. Any suggestions welcome. 8|

nb

On 2016-12-28, notbob > wrote:

> I'm starting over and ....we'll see.

Completely. Screw a buncha steel skillets, screw flax seed oil, screw
potato peelings, and all that "non-stick" nonsense!

I'm jes using it like a regular skillet. Big glob o' bacon grease and
screw all them Uboob loonies. If it seasons, fine, if not, screw it
.....I got waaaay more bacon grease than I know what to do with.

One tip!: if you know how to 'skillet' flip, get the rounded sides. I
have the straight sides and it's impossible to flip squat. I know I
said I could do it, but I was wrong. So, "screw it!". It was a
gift!

nb

On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
> I got one fer Christmas! Yay!!
>
> I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
> thing since sliced bread and even have a U2B video extolling their
> virtues:
>
> https://www.youtube.com/watch?v=GWNl-uJD0Uo
>
> While I've successfully seasoned my pan and a lotta food slips/slides
> around successfully, eggs still stick and are NOT like a "puck in air
> hockey". I suspect that 'browned' seasoned finish takes more than a
> few weeks to acquire.
>
> If you can flip foods ina skillet, look for curved sides. Mine has
> straight sides and is a little more difficult to flip (not impossible
> and not an affectation!).
>
> I keep y'all posted. BTW, I'm having steak fer dinner.
>
> nb

My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years. OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.

On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 >
wrote:

>On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
>> I got one fer Christmas! Yay!!
>>
>> I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
>> thing since sliced bread and even have a U2B video extolling their
>> virtues:
>>
>> https://www.youtube.com/watch?v=GWNl-uJD0Uo
>>
>> While I've successfully seasoned my pan and a lotta food slips/slides
>> around successfully, eggs still stick and are NOT like a "puck in air
>> hockey". I suspect that 'browned' seasoned finish takes more than a
>> few weeks to acquire.
>>
>> If you can flip foods ina skillet, look for curved sides. Mine has
>> straight sides and is a little more difficult to flip (not impossible
>> and not an affectation!).
>>
>> I keep y'all posted. BTW, I'm having steak fer dinner.
>>
>> nb
>
>My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years. OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.

That makes no sense whatever! 'New' carbon steel is no different to
'old' carbon steel, a carbon steel wok is merely one style of pan made
from carbon steel. I don't think carbon steel woks have been around
500 years, or anything close to it. YMMV

On Tue, 27 Dec 2016 20:55:08 -0400, wrote:

>On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 >
>wrote:
>
>>On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
>>> I got one fer Christmas! Yay!!
>>>
>>> I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
>>> thing since sliced bread and even have a U2B video extolling their
>>> virtues:
>>>
>>> https://www.youtube.com/watch?v=GWNl-uJD0Uo
>>>
>>> While I've successfully seasoned my pan and a lotta food slips/slides
>>> around successfully, eggs still stick and are NOT like a "puck in air
>>> hockey". I suspect that 'browned' seasoned finish takes more than a
>>> few weeks to acquire.
>>>
>>> If you can flip foods ina skillet, look for curved sides. Mine has
>>> straight sides and is a little more difficult to flip (not impossible
>>> and not an affectation!).
>>>
>>> I keep y'all posted. BTW, I'm having steak fer dinner.
>>>
>>> nb
>>
>>My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years. OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.
>
>That makes no sense whatever! 'New' carbon steel is no different to
>'old' carbon steel, a carbon steel wok is merely one style of pan made
>from carbon steel. I don't think carbon steel woks have been around
>500 years, or anything close to it. YMMV

For stir frying in a home kitchen this will out perfom any wok, plenty
of heat because it spans two burners... and has many other uses:
https://www.amazon.com/gp/product/B0...=sr_1_3&sr=8-3

On 12/27/2016 6:43 PM, Brooklyn1 wrote:
> On Tue, 27 Dec 2016 20:55:08 -0400, wrote:
>
>> On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 >
>> wrote:
>>
>>> On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
>>>> I got one fer Christmas! Yay!!
>>>>
>>>> I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
>>>> thing since sliced bread and even have a U2B video extolling their
>>>> virtues:
>>>>
>>>> https://www.youtube.com/watch?v=GWNl-uJD0Uo
>>>>
>>>> While I've successfully seasoned my pan and a lotta food slips/slides
>>>> around successfully, eggs still stick and are NOT like a "puck in air
>>>> hockey". I suspect that 'browned' seasoned finish takes more than a
>>>> few weeks to acquire.
>>>>
>>>> If you can flip foods ina skillet, look for curved sides. Mine has
>>>> straight sides and is a little more difficult to flip (not impossible
>>>> and not an affectation!).
>>>>
>>>> I keep y'all posted. BTW, I'm having steak fer dinner.
>>>>
>>>> nb
>>>
>>> My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years. OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.
>>
>> That makes no sense whatever! 'New' carbon steel is no different to
>> 'old' carbon steel, a carbon steel wok is merely one style of pan made
>>from carbon steel. I don't think carbon steel woks have been around
>> 500 years, or anything close to it. YMMV
>
> For stir frying in a home kitchen this will out perfom any wok, plenty
> of heat because it spans two burners... and has many other uses:
> https://www.amazon.com/gp/product/B0...=sr_1_3&sr=8-3
>


15" diameter spans two burners? On your easy-bake?

Taxed and Spent MOROON wrote:

>On 12/27/2016 6:43 PM, Brooklyn1 wrote:
>> On Tue, 27 Dec 2016 20:55:08 -0400, wrote:
>>
>>> On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 >
>>> wrote:
>>>
>>>> On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
>>>>> I got one fer Christmas! Yay!!
>>>>>
>>>>> I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
>>>>> thing since sliced bread and even have a U2B video extolling their
>>>>> virtues:
>>>>>
>>>>> https://www.youtube.com/watch?v=GWNl-uJD0Uo
>>>>>
>>>>> While I've successfully seasoned my pan and a lotta food slips/slides
>>>>> around successfully, eggs still stick and are NOT like a "puck in air
>>>>> hockey". I suspect that 'browned' seasoned finish takes more than a
>>>>> few weeks to acquire.
>>>>>
>>>>> If you can flip foods ina skillet, look for curved sides. Mine has
>>>>> straight sides and is a little more difficult to flip (not impossible
>>>>> and not an affectation!).
>>>>>
>>>>> I keep y'all posted. BTW, I'm having steak fer dinner.
>>>>>
>>>>> nb
>>>>
>>>> My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years. OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.
>>>
>>> That makes no sense whatever! 'New' carbon steel is no different to
>>> 'old' carbon steel, a carbon steel wok is merely one style of pan made
>>>from carbon steel. I don't think carbon steel woks have been around
>>> 500 years, or anything close to it. YMMV
>>
>> For stir frying in a home kitchen this will out perfom any wok, plenty
>> of heat because it spans two burners... and has many other uses:
>> https://www.amazon.com/gp/product/B0...=sr_1_3&sr=8-3
>
>15" diameter spans two burners? On your easy-bake?

You're the one with the easy bake, actually no bake and no cook. Every
standard stove has a 9" center to center burner distance... a 15" pan
*fully* covers both burners. The Taxed & Spent putz has obviously
NEVER driven a stove, not ever.

On Tuesday, December 27, 2016 at 2:55:14 PM UTC-10, wrote:
> On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 <dsi10yahoo.com>
> wrote:
>
> >On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
> >> I got one fer Christmas! Yay!!
> >>
> >> I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
> >> thing since sliced bread and even have a U2B video extolling their
> >> virtues:
> >>
> >> https://www.youtube.com/watch?v=GWNl-uJD0Uo
> >>
> >> While I've successfully seasoned my pan and a lotta food slips/slides
> >> around successfully, eggs still stick and are NOT like a "puck in air
> >> hockey". I suspect that 'browned' seasoned finish takes more than a
> >> few weeks to acquire.
> >>
> >> If you can flip foods ina skillet, look for curved sides. Mine has
> >> straight sides and is a little more difficult to flip (not impossible
> >> and not an affectation!).
> >>
> >> I keep y'all posted. BTW, I'm having steak fer dinner.
> >>
> >> nb
> >
> >My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years. OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.
>
> That makes no sense whatever! 'New' carbon steel is no different to
> 'old' carbon steel, a carbon steel wok is merely one style of pan made
> from carbon steel. I don't think carbon steel woks have been around
> 500 years, or anything close to it. YMMV

I speak of the new pan, not the material. I don't know what the old woks were made of. They could have been made of clay for all I know. The new pans are not really new, they are merely presented as new and that's a good thing.

On Wed, 28 Dec 2016 14:52:47 -0800 (PST), dsi1 >
wrote:

>On Tuesday, December 27, 2016 at 2:55:14 PM UTC-10, wrote:
>> On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 <dsi10yahoo.com>
>> wrote:
>>
>> >On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
>> >> I got one fer Christmas! Yay!!
>> >>
>> >> I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
>> >> thing since sliced bread and even have a U2B video extolling their
>> >> virtues:
>> >>
>> >> https://www.youtube.com/watch?v=GWNl-uJD0Uo
>> >>
>> >> While I've successfully seasoned my pan and a lotta food slips/slides
>> >> around successfully, eggs still stick and are NOT like a "puck in air
>> >> hockey". I suspect that 'browned' seasoned finish takes more than a
>> >> few weeks to acquire.
>> >>
>> >> If you can flip foods ina skillet, look for curved sides. Mine has
>> >> straight sides and is a little more difficult to flip (not impossible
>> >> and not an affectation!).
>> >>
>> >> I keep y'all posted. BTW, I'm having steak fer dinner.
>> >>
>> >> nb
>> >
>> >My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years. OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.
>>
>> That makes no sense whatever! 'New' carbon steel is no different to
>> 'old' carbon steel, a carbon steel wok is merely one style of pan made
>> from carbon steel. I don't think carbon steel woks have been around
>> 500 years, or anything close to it. YMMV
>
>I speak of the new pan, not the material. I don't know what the old woks were made of.

Originally woks were made of hammered iron. Steel is relatively
new... spun steel woks began to be made perhaps 100 years ago.
https://en.wikipedia.org/wiki/Iron_Age
https://en.wikipedia.org/wiki/Steelmaking

On Wed, 28 Dec 2016 14:52:47 -0800 (PST), dsi1 >
wrote:

>On Tuesday, December 27, 2016 at 2:55:14 PM UTC-10, wrote:
>> On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 <dsi10yahoo.com>
>> wrote:
>>
>> >On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
>> >> I got one fer Christmas! Yay!!
>> >>
>> >> I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
>> >> thing since sliced bread and even have a U2B video extolling their
>> >> virtues:
>> >>
>> >> https://www.youtube.com/watch?v=GWNl-uJD0Uo
>> >>
>> >> While I've successfully seasoned my pan and a lotta food slips/slides
>> >> around successfully, eggs still stick and are NOT like a "puck in air
>> >> hockey". I suspect that 'browned' seasoned finish takes more than a
>> >> few weeks to acquire.
>> >>
>> >> If you can flip foods ina skillet, look for curved sides. Mine has
>> >> straight sides and is a little more difficult to flip (not impossible
>> >> and not an affectation!).
>> >>
>> >> I keep y'all posted. BTW, I'm having steak fer dinner.
>> >>
>> >> nb
>> >
>> >My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years. OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.
>>
>> That makes no sense whatever! 'New' carbon steel is no different to
>> 'old' carbon steel, a carbon steel wok is merely one style of pan made
>> from carbon steel. I don't think carbon steel woks have been around
>> 500 years, or anything close to it. YMMV
>
>I speak of the new pan, not the material. I don't know what the old woks were made of. They could have been made of clay for all I know. The new pans are not really new, they are merely presented as new and that's a good thing.

I've had my wok at least 25 years, it's carbon steel, as I think all
woks bought in Chinese shops here were back in the day.

On Wednesday, December 28, 2016 at 2:09:32 PM UTC-10, wrote:
> On Wed, 28 Dec 2016 14:52:47 -0800 (PST), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Tuesday, December 27, 2016 at 2:55:14 PM UTC-10, wrote:
> >> On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 <dsi10yahoo.com>
> >> wrote:
> >>
> >> >On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
> >> >> I got one fer Christmas! Yay!!
> >> >>
> >> >> I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
> >> >> thing since sliced bread and even have a U2B video extolling their
> >> >> virtues:
> >> >>
> >> >> https://www.youtube.com/watch?v=GWNl-uJD0Uo
> >> >>
> >> >> While I've successfully seasoned my pan and a lotta food slips/slides
> >> >> around successfully, eggs still stick and are NOT like a "puck in air
> >> >> hockey". I suspect that 'browned' seasoned finish takes more than a
> >> >> few weeks to acquire.
> >> >>
> >> >> If you can flip foods ina skillet, look for curved sides. Mine has
> >> >> straight sides and is a little more difficult to flip (not impossible
> >> >> and not an affectation!).
> >> >>
> >> >> I keep y'all posted. BTW, I'm having steak fer dinner.
> >> >>
> >> >> nb
> >> >
> >> >My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years. OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.
> >>
> >> That makes no sense whatever! 'New' carbon steel is no different to
> >> 'old' carbon steel, a carbon steel wok is merely one style of pan made
> >> from carbon steel. I don't think carbon steel woks have been around
> >> 500 years, or anything close to it. YMMV
> >
> >I speak of the new pan, not the material. I don't know what the old woks were made of. They could have been made of clay for all I know. The new pans are not really new, they are merely presented as new and that's a good thing.
>
> I've had my wok at least 25 years, it's carbon steel, as I think all
> woks bought in Chinese shops here were back in the day.

It's probably the most important cooking pan in the world.

https://www.youtube.com/watch?v=1-2QBYKI8LU

On 12/27/2016 5:44 PM, dsi1 wrote:

>> If you can flip foods ina skillet, look for curved sides. Mine has
>> straight sides and is a little more difficult to flip (not impossible
>> and not an affectation!).
>>
>> I keep y'all posted. BTW, I'm having steak fer dinner.
>>
>> nb
>
> My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years.
> OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.
>
My T-FAL non stick wok rocks.

And it cleans up a lot easier than carbon steel.

I know.

I've used both.

On Wednesday, December 28, 2016 at 12:06:33 PM UTC-10, Sqwertz wrote:
> On 12/27/2016 5:44 PM, dsi1 wrote:
>
> >> If you can flip foods ina skillet, look for curved sides. Mine has
> >> straight sides and is a little more difficult to flip (not impossible
> >> and not an affectation!).
> >>
> >> I keep y'all posted. BTW, I'm having steak fer dinner.
> >>
> >> nb
> >
> > My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years.
> > OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.
> >
> My T-FAL non stick wok rocks.
>
> And it cleans up a lot easier than carbon steel.
>
> I know.
>
> I've used both.

I non-stick wok would be pretty slick - literally.

Unfortunately, that won't work with an induction range. Too bad.

On 12/28/2016 3:55 PM, dsi1 wrote:
> On Wednesday, December 28, 2016 at 12:06:33 PM UTC-10, Sqwertz wrote:
>> On 12/27/2016 5:44 PM, dsi1 wrote:
>>
>>>> If you can flip foods ina skillet, look for curved sides. Mine has
>>>> straight sides and is a little more difficult to flip (not impossible
>>>> and not an affectation!).
>>>>
>>>> I keep y'all posted. BTW, I'm having steak fer dinner.
>>>>
>>>> nb
>>>
>>> My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years.
>>> OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.
>>>
>> My T-FAL non stick wok rocks.
>>
>> And it cleans up a lot easier than carbon steel.
>>
>> I know.
>>
>> I've used both.
>
> I non-stick wok would be pretty slick - literally.

Dude, 'tis!

> Unfortunately, that won't work with an induction range. Too bad.

I think you may be right.

But this will:

https://www.amazon.com/TECHEF-Collec...=induction+wok

On Wednesday, December 28, 2016 at 1:10:33 PM UTC-10, Sqwertz wrote:
> On 12/28/2016 3:55 PM, dsi1 wrote:
> > On Wednesday, December 28, 2016 at 12:06:33 PM UTC-10, Sqwertz wrote:
> >> On 12/27/2016 5:44 PM, dsi1 wrote:
> >>
> >>>> If you can flip foods ina skillet, look for curved sides. Mine has
> >>>> straight sides and is a little more difficult to flip (not impossible
> >>>> and not an affectation!).
> >>>>
> >>>> I keep y'all posted. BTW, I'm having steak fer dinner.
> >>>>
> >>>> nb
> >>>
> >>> My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years.
> >>> OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.
> >>>
> >> My T-FAL non stick wok rocks.
> >>
> >> And it cleans up a lot easier than carbon steel.
> >>
> >> I know.
> >>
> >> I've used both.
> >
> > I non-stick wok would be pretty slick - literally.
>
> Dude, 'tis!
>
> > Unfortunately, that won't work with an induction range. Too bad.
>
> I think you may be right.
>
> But this will:
>
> https://www.amazon.com/TECHEF-Collec...=induction+wok

That there is one beautiful pan! I should go for it. Thanks!