Hey folks, I’m in the market for a good carbon steel skillet. I recognize there’s all kinds of options, but curious to hear people’s experiences with some bang-for-your-buck picks especially.

Specifically I was looking at OXO’s carbon steel pan. If anyone has any thoughts, would appreciate them!

  • rawmill@lemmy.sdf.org
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    1 year ago

    I’m very happy with my Lodge set. Had them for a couple years and now I don’t use anything else

    • jaw@beehaw.orgOP
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      1 year ago

      Seeing this pop up multiple times is drawing me to it. May just go ahead and pull the trigger on this! Any preference on size on your end? I’m looking at the 10in one.

      • misguidedfunk@beehaw.org
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        1 year ago

        I got the 11 7/8 one as well as the 9 1/2 crepe pan. The crepe pan lives on my stove. Then 11 is really nice but so heavy and cumbersome that I don’t use it much. It’s also incredibly hard to season well.

        • misguidedfunk@beehaw.org
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          1 year ago

          Also honorable mention but a thin carbon steel wok is my most used carbon steel outside the crepe pan.

          Found mine at Marshall’s for like $10. It’s been to hell and back and was fairly easy to blue and season

  • shanghaibebop@beehaw.org
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    1 year ago

    I have a Matfer Bourgeat 12 inch. Keep in mind they are heavy. My SO doesn’t like it because of how heavy it is, but I love using it.

    • jaw@beehaw.orgOP
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      1 year ago

      Searching around it seems America’s Test Kitchen recommends this as well. If you had to compare to a cast iron skillet, I imagine still much lighter than that right?

        • jaw@beehaw.orgOP
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          1 year ago

          Awesome, yeah heavy, but not too much like a cast iron then. Thanks for clarifying! Probably going to go head with one of these. Would you consider a smaller size or are you especially happy with the 12inch?

    • jaw@beehaw.orgOP
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      1 year ago

      Electric stove top. Would’ve loved a gas one, but just renting right now so can’t change it out or anything!