Equipment Review: Best Carbon-Steel Skillets (Can This One Pan Do It All?) & Our Testing Winner
America's Test Kitchen4 HN recommenders · 2015–2023
2M views · explainer · dated · Uploaded 2015-08-10
America's Test Kitchen tests eight carbon-steel skillets to find the best one, asking whether a single pan can replace stainless, cast iron and nonstick. It names a winner and covers how the pans perform.
HN people link it as a solid explainer and review of carbon steel pans, and for seasoning guidance.
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4 comments from Hacker News
America's Test Kitchen had a nice roundup review of these the other day: [VIDEO] They also have some tips for seasoning them.
I've tried the flaxseed method, and while the seasoning looked good, it was very fragile. The best method I've found over more than a decade of cooking on cast iron and carbon steel is this one, recommended by Matfer-Bourgeat (who make the best pans IMO) and America's Test Kitchen (at 2:00): [VIDEO]
I'm a simple man, I see a post linking to a J. Kenji Lopez-Alt article, I upvote. Another good method is outlined in this America's Test Kitchen video [VIDEO] If you have a friend who runs a Chinese restaurant, you could always try this, too [LINK] I do this regularly and always clean my pan with soap after use.
Carbon steel is much better than cast iron! It takes some time to build up a nonstick coating (seasoning), but once you do fried eggs will glide around like they’re on ice. I have a Mauviel that I love, but the Matfer Bourgeat is better for eggs because it doesn’t have the steel rivets on the inside of the pan. Both are made in France and cost like $70. This is a solid explainer on carbon steel pans: [VIDEO]