I, too, give Uncle Scott's Kitchen a resounding thumbs up. I appreciate your always candid approach and real-life testing and tips. Thanks, again, for another great video.
Thanks for making another helpful video for the community. Been looking forward to this review for a while. I never bought a Vollrath because they seem a little too thin, and their handles look unwieldy. My first CS pan was a thin Paderno World Cuisine skillet, and it never heated quite right. Looks like de Buyer & Matfer are still earning their reputation as the best options. Thanks Scott.
I recently discovered your channel and have been enjoying your insights and humor. So far I'm at the well-used cast iron skillet stage, easily passing the over-easy egg test, with no brown to be seen, but not yet ready for carbon steel. I still enjoy learning about it and picking up other cooking skills from watching what you are doing. Keep up the good work!
Thank you. I pulled the trigger on the de buyer pro and you saved me alot of money! 30% off what a great deal. I've been a cast iron stan since forever. It's all my mother uses. I'm excited to give these a shot!
Cheers from Wisconsin Uncle Scott, the home of Vollrath and many other cookware companies. Lots of history here regarding cookware and kitchen products.
I thought you gave a very fair overall assessment of the pan. As you pointed out, this pan is really is more for a commercial kitchen. It that environment, thermal mass tends to slow down high speed production a bit. More thermal mass takes more time to heat up, but also more time to cool down before it can be cleaned. Slow commercial kitchens make for unhappy patrons. A home kitchen does not have these concerns. Full transparency, I only have Matfer and DeBuyer in my kitchen. 🙂
Yes also home to the Kohler company a leader in plumbing products and with the largest green sand molding operation in the world making enameled cast iron tubs to this day
If you still don't have enough pans, I gotta request a review of the Ballarini carbon steel. The 11 inch is cheaper than Vollrath but still 1 lb heavier, somewhere between a Vollrath & Matfer. I got the 9.5 and its doing me wonders as an eggs & veggies pan
I would also like to see a review of the Ballarini debonair steel. I have smaller Debuyer and Matfer carbon steel pans and the 9.5 Debuyer omelette pan but wanted one larger 11” without paying a lot of money. The sides are sloped just like the omelette pan. For the money it is great alternative to the big named pans.
I picked up a BelleVie carbon steel from Amazon on a whim. It’s 3mm thick and 2/3 the cost of the equivalent Matfer I normally use. I use both pans frequently and don’t notice any difference in their performance. From what I’ve read, the founder of the company was formerly the CEO at Mauviel. Long story short, it’s a great pan priced favorably to others in its class.
I truly love watching your videos. I am a devoted calphalon contemporary nonstick buyer trying to move to carbon steel. Debuyer did make the top of my list. I love to cook but I live in an apartment with an electric range. I considered the mineral b pro line but I truly wanted a French style carbon steel pan that could go in the oven. So I bought a blue access pan from debuyer. I'd love to see you review one so I can know if my skills are lacking or the pan is. I'm considering a pro model but I thought I'd reach out before making the move and maybe others might like to see what you think of their entry level pans.
Great video Scott, cheers from Big Sky Country! Your video and information on the Vollrath continue to bear out the simple fact that these thinner carbon steel pans cook not as well as one would think, cold spots over various cook tops and variety of foods, heat is moving through the pan in unusable ways. Spinners is also why I avoid the old vintage cast iron, it's light and smooth and that may be why so many old cast iron are spinners. My 11" deBuyer mineral B Pro is my carbon steel work horse, Victoria cast iron takes care of the rest of cooking duties. Thanks Scott, keep 'em comin'! =)
Thanks, Scott… I have two Matfers and one De Buyer omelette pan. I was interested to see if the lighter weight of the Vollrath would be easier for me to handle and to flip food. I’ll stick with what I’ve got. I appreciate your channel so much.
It is definitely way easier to move and flip food than the De Buyer. As long as you are just doing frying like the okra or zucchini in the video It's an OK pan, but not for burgers or steaks.
Hey from Tampa-St. Pete. Scott, that was a thorough, in-depth and balanced test and demonstration. Well done. I use my Matfer almost exclusively for cooking steaks and hamburgers... I love it. Your videos are entertaining and informative. Now... about that okra... ugh!
Probably a decent egg pan and such. Since it'll heat up quickly and you don't really need the thermal mass for eggs. It's how i use my Bellarini pan i got for ~$45, which has been great for those quicker lighter tasks. Just my .02
Your two cents is worth far more. I recent got the 11 inch Ballarini from Macy’s, heat treated and did the Asian seasoning method that I used for my woks. Great pan with a great
Lodge makes a 12 inch carbon steel frying pan, it's about $50, and one pound heavier and the handle is at a flat angle. After watching this video, I think I would try buying the Lodge or others carbon steel pans before purchasing this Vollrath.
@@UncleScottsKitchen I know you have them when you throw out this Chinese garbage and not even review them. I’m hoping you develop that type of standard. By the way there’s no way those two Chinese carbon steel pans don’t have a coating on them. And I think you know that
Interesting pan, Scott... I have never heard of this brand before, it's also interesting some of your comments and the performance of this pan... I'm kind of curious about the pan's qualities,... that a restaurant might be looking for and why this pan is geared towards the restaurant industry. My only thought would be, probably in the restaurant industry. Everything is about time and cooking things fast, I wonder if that kind of usage might bring out a little bit different character in the pan and its performance. And I kind of agree with your overall thoughts. This pan may not be the best kind of pan for the home cook. Maybe in the future. You can try a different model and see if there's some commonality from this manufacturer. Great review, I like the advice you give for cooking certain items and how it enhances the pans performance. 🙂 Again, great review. We need information like this.
Hey Scott. Does your bacon have any sugar or sugar adjacent cure? Sugar is acidic and will strip or at least "annoy" seasoning, especially new seasoning.
The Vollrath Tribute line of stainless pots is excellent, seems like this pan is for sauteing instead of heavy proteins on the surface. Good review but I'll admit I am a little biased toward this maker based on their other products. Wouldn't get this pan vs. De Buyer I guess but i do like a lot of their other stuff.
Volrath has been around for I long time. I wouldn’t get that carbon steel pan but I have a couple of old cast iron pans they used to make. Those are good stuff. Great video!
@@isabelab6851 I did the oven method. I’m used to seasoning cast iron so I did it the same way. Pan looks great, very smooth. My first couple of eggs stuck. But I’ll get it down.
Actually because of you, I am concerned with buying a carbon steel with my glass top due to potential warping. I’ll stick to my cast iron but will continue to watch your content 👍
When I started my carbon steel journey in Jan of 2020 I had an electric flat-top stove. I got De Buyer Carbone Plus pans for exactly your concern. The Carbone Plus line is heavy - 3mm thick. I went that way figuring they are less likely to warp. I also made a habit of pre-heating them gradually. Several minutes on low, then several more mid way to whatever cooking temp I was going to use, then a couple of minutes at the cooking setting I was planning on using. I'd also add my oil about half way through preheat to help distribute heat. Never had a problem with warping.
@@philipstaite4775 I was hoping to use the carbon steel pan cause it was lighter then cast iron, but for what the DeBuyer weighs , I might as well stick with the cast iron
I have a Bosh Induction Stove top and 2 De Buyer Mineral B Pro with no problem with warping. On advantage of the induction unit is you can put a silicon baking pad on the oven top before cooking. It works great for both protecting the top and clean up. I season mine in the oven. I will pre-heat the pan and then put in butter or what ever fat I'm cooking with and it works fine. I did have to re-season after a planned dinner for 3 turned into a dinner for 7 and my lemon chicken recipe needed to be doubled. As much as I didn't want to, I had to pull out the carbon steel fry pan to cook enough food. The lemon juice did take off the season, but the food was great. Just meant I had to re-season it in oven.
Nice video again and great sound too😉. The tip for the pan for frying eggs is great and I am using it too for some years. I use a small IKEA carbon steel pan for it it is called the Vardagen. It is a pan that is lighter than the De Buyer and heavier than a BK Black steel. It does not warp when I use it and it comes pre-seasoned. It definitely is a pan you could review as well. Thanks again for your reviews, tips and humor.
Am looking at getting a de Buyer carbon steel skillet. But I like the option of using a lid for steaming/wilting vegetables, when needed. Looking on the De Buyer site, I see lids for other items, but no mention of the carbon steel. What do you use? Love the Matfer I've been using for a while now. Totally sold on carbon steel pans. They've been my go to pan for nearly everything. Recently, I forgot and put a dish I was making in the Matfer, to which I just added some tomato sauce, in the oven for an hour. Amazing how shiny the inside was afterward 🙄. I cleaned it and popped it in the oven to re-season it (my apartment has an electric range), and that pan hasn't lost a beat. Still nice and slippery non-stick. So, it appears that polymerization doesn't all get eaten away. Another anecdote. My brother, who is known for making good omelettes, was unsure about using something other than a non stick pan. I won't say he's a convert, but he was surprised at the slippery cook surface. I Looking forward to trying the de Buyer and start my slippery slide down the slope of too many duplicate pans.
So would you use stainless steel or the carbon steel pan for steaks... especially if you find a Viking or All Clad or Cuisinart Tri-Ply at Home Goods/TJ Maxx/Marshalls in that same $35-$70 range(12in)
Thanks for another great vid uncle! I’ve recently done a purge of a lot of my redundant cookware, aiming for efficiency. Overall trying to be around 8 pieces in total. What I’m realizing is high quality heavy stainless is really hard to beat. Got some Fissler pans, they are very heavy bottomed and for a home kitchen are really superior. Going to save up and wait for a sale on one of those Demeyere Proline skillets you reviewed awhile back. Only carbon steel\cast iron I’m keeping is my beloved de buyer omelette pan which will be used for eggs only, and the lodge paella pan (which I am on the fence about keeping). Ever seen the Heritage Steel French skillet? It looks massive and awesome, but I can’t find any reviews on it. I’d be curious how it compares to a Proline 7. Anyway, looking forward to the next pancast.
LoL You have a bunch of my favorite pans so skimming through comments caught me. I'm done buying pans but keep going if you have room for them. The Lodge paella is really nice for me so I would keep it for serving if anything else, I use it for catching and holding fried food. Fissler makes a really good pressure cooker that is more volume and shallow but everything is quality, and the De Buyer omelette pan is one of my favorites I keep on the stove for eggs. I also have a lot of stuff that sits but am not getting rid of, vintage cast iron stuff is gold and I break it out every once in a while. Aebleskiver pans come in handy for things you wouldn't think of if you didn't have one, and I have one inherited really old smooth pan that is used for nothing but cornbread.
Love your videos! I literally watch every one that you put out. You really got me into buying carbon steel skillets and I feel like I have that " Gotta get a new pan soon " bug. With all that you say about your wife giving you a " hard time" about getting new pans, I really think we all need to meet her. She must be a real angel to put up with ...ahem, you, cough, cough ha ha! I'm just teasing you, Love your videos!
Hey Scott. I really love your content. We all know you love carbon steel, but have you seen the Made In carbon steel griddle. It is 8.5 inches by 17.5 inches. I have it and it is fantastic. It weighs a ton and the length with the handles is 27.5 inches so you can't season it in most wall ovens, not sure of freestanding ones. Mine is a 28 inch wall oven. It comes with 2 removable leather handle protector and a substantial stainless steel press with the same leather protector. Sounds like a good item to review for the channel.
I keep my pristine DeBuyer crepes 24 cm (9.5 inch) pan for pancakes and eggs- everything else is going in my massive carbon steel pans (Darto- I love them!) My induction field has big and even enough burners and I love it to bits. So far, no warping, little even heat distribution issues if I put my pan correctly centered.
@@UncleScottsKitchen It’s Elektrolux - I don’t know if it sells to or even works in your country (110V or 230V? Our strength is 230V) What I know works well is Miele - they produce for the American market). I have looked for a decent mobile cooktop but no luck so far. The tests are divided between WMF 61.3022.2135 (biggest pan 28 cm), Rommelsbacher CT 2020/IN (biggest bottom width 22 cm) and best value for the quality: Hyundai Induction IND 133, biggest bottom width 24 cm). I need a better mobile one for our vacation.
Uncle Scott, will you do a review on “CAST-A-WAY” carbon steel pan? From my understanding it is made in North Charleston South Carolina and does not have welds or rivets. BTW love you videos.
Move the pan around over the induction element to spread heating. Move meat around in the pan to improve evenness of Maillard browning and reduce peripheral scorching of oil and bits.
hi Scott, great vid as usually. Do you have any experience or thoughts on the Falk copper coeur , specifically i am considering the 11 inch fry pan but it is pricey. Thanks
In response to the bacon stripping some seasoning off the pan- These days, most commercial bacon is brined, and has sugars. The brine is high in salt and water- Salt water can damage seasoning and metal in general, and if you have bare metal near the ocean where there's a lot of salt water splashing around, it rusts and degrades far faster due to the salt than compared to fresh water. Heat speeds up chemical reactions, which is why the salty brine from the bacon quickly strips thinly seasoned pans. The sugars can also pull seasoning off on a pan. Of course bacon is still great in carbon and cast iron, and the seasoning will easily recover, but it'll damage that seasoning a little if it is not established fully.
I've been doing research on all these so called carbon steel pans as for value and practicality. Such as weight and so on. Just from what I know about steel due to what I know about it and my background I don't really have to go out and buy everything they have to compare it I already know what will happen. That pan can be bought for less at another restaurant supply sight. Plus they have one of the same thickness for way less. The thickness of this pan is 16 guage or 1/16th of an inch. 12 gauge is 7/64th.
You know, even with the ah "challenges" presented by it's thinner steel... I kinda want one. Couple of reasons. One, I have really good De Buyer Carbone Plus carbon steel - very thick, and I've gotten them to really good seasoning. (learning the hard way) I also have an excellent 5 ply stainless steel pan that is ridiculously good at holding and distributing heat, yet is still nicely responsive. So with those pans it makes it fairly easy to do good things. I think I'd like the challenge of working with a pan with some different characteristics. Two, it is a fairly inexpensive pan. It might make a good "stunt double" to my jealously guarded De Buyers. If I was going to try something sketchy - it would be the one to try it with. Wouldn't matter if it looked bad... For example, I cooked some sausage with brown sugar and apple in it. The juices came out with a lot of sugar and formed some really hard carbon deposits on my go-to De Buyer. It is a testament to how well it has taken the seasoning that I was able to hit it so hard with chain mail and not visibly damage the seasoning. But I'd really rather not do that kind of abuse to my "good" pans again. ;-) So yeah, I'm thinking about it. May have to go look in the cabinet, see what kind of room I have...
Aha! Thank you for explaining the relationship between thermal mass and the formation of a proper crusty sear. FYI, a contingency is a response plan for a scenario that could happen but is not a certainty. A contingent is a cohort of people bound by something in common. Vollrath has a storied history making cookware for military and institutional use, back when they used to cook from scratch on a grand scale. The Volrath contingent is not to be trifled with. They were instrumental in the history of S.O.S. (shit on a shingle). If you are looking for a stock pot or a ladle big enough to feed a platoon, Vollrath makes those.
Matfer and debuyer are commercial pans as well, produced by commercial kitchen suppliers. Unlike vollrath they do offer some lines through retail outlets as well, but not all. I generally like vollrath, they offer heavy duty US made utensils for less than cheap retail plated utensils made in China. Like matfer utensils that does made them hard to get a hold of though if you don't have a commercial kitchen supplier willing to sell single units.MSRP for the biggest 12"+ Vollrath is $44.88. i'd say it's more comparable to the thinner debuyer la lyonnaise.
Good review. I would say that zero percent of back of the house cooking happens on electric, induction or even home output gas stoves. The culinary school nearby uses professional ovens and broilers, where I suspect thermal mass is hardly a thought and spinning never gets into the equation. Cooking for eight hours or longer, I imagine handling six pans at a time where each is two or three pounds lighter must be a positive. Wife's should have it explained that each pan is for a different style of cooking and thus it is essential to have as many pans as are shoes in the wife's closet. I recommend being a distance further away than she can throw a good carbon steel pan, when sharing this important knowledge. A side note, thermal transfer depends on the differential of in this case three surfaces. The the output of the heat source, the mass and thermal conductivity of the metal and the surface area and mass of the food being cooked. I've often wondered if the amount and even perhaps the kind of oil has a small bearing in all of this. Then there is also the question of what sort of carbon steel is it and how much carbon does it have. Provably more a theoretical question that one with a measurable performance impact. But I do know that there are several types of cast iron with wide differences in thermal conductivity. Interesting questions (to me anyways) but what drives me crazy is that my neighbor can use any cheap pan from any place - and out-cook me with no effort. Perhaps she has better cooking yummy-mass specs? ;)
I have the same exact pan, bought it as my introductory piece to carbon steel….mine was even cheaper and i still wish i just bought a Matfer or Mineral B instead. Mine seasoned great in the oven with even deeper copper color, even did it twice in the oven before cooking initially. and then proceeded to warp when cooking and it is extremely hard to hold seasoning even if i baby it and no matter how much red meat i cook in it. Might just buy one Mineral B pro, then go all good quality stainless for the rest and have one carbon, one cast iron and call it a day
Can't find the link to the Zuchinni recipe and also the link to your own side says "Error: Forbidden Your client does not have permission to get URL / from this server. Is it just my VPN playing up or is it not working? Anyway, great video....been a 'cook' in restauranta for many years and Volrathg has been around that long, particularly Aluminum and stainless bowls and stainless steam equipment Cheers from Canada North
Love these carbon steel frying pans but they sure do make a huge mess when searing something! I always have a ton of cleanup afterwards. Just bought a traeger which has an induction cooktop. Looking forward to making a mess outside for a change!
@@UncleScottsKitchen it’s the new traeger timberline. Unfortunately the weather here in the U.K. has been predictably horrible so haven’t put it through its paces yet
This Volrath pan is much the same as my Merten &Storck, 1.7 mm thickness, 12”, 1.75 kg 22:55 as opposed to my deBuyer at 3 mm thick, 11”, 2.1 kg. Pan thickness is the difference, thin pans need patience, low heat. My thin pans get used to scorch veggies or brown stew meat, the thick one for eggs, pancakes etc. Both work but are not the same. Horses for courses.
Love your videos Scott. But please don’t rest your steaks under tin foil. That will ruin the crust for sure. Just use a wire rack or even on the plate with no foil. Best regards from Denmark.
I will take that under advisement... good advice. Great to hear from Denmark. I visited once and really enjoyed it (especially the Carlsberg and Tuborg).
Wonder if it would keep more heat if you weren't holding it up in the air and showing it to the camera half the time. Love your videos and channel, but I've never seen you hold a pan up in the air as much as you did with this Vollrath when you were searing that steak.
Yeah it definitely loses heat when you take it off the stove; however, it was heating up so fast that I needed to get it off the burner... you saw the flash of smoke when I put the oil in right before the steak - it was overshooting. A thicker pan would retain the heat a lot longer and it wouldn't matter.
Minor comment: Restaurants usually have much stronger gas stoves than you do at home, so the low thermic capacity should not be an issue in a professional setting.
Probably good for someone who wants carbon steel,but has weaker arm strength, maybe wants a lighter pan. I love a heater pan,my mother in law does better with a lighter pan. We both love to cook.
Your wife is like my husband: ANOTHER pan?!!!! Me: Well, at least my pans don’t cost 60 bucks per month for a garage spot. (He collects cars, 3 classic, 3 regular, including a bus). 🤣
My induction cooktop heats a 12" cast iron skillet almost perfectly evenly (within ~10 *F) across the cooking surface on the largest burner. I only use my plug-in induction cooktops with a 7" cast iron skillet or large 3 or 5 ply SS pans, using less than full heat so that the unevenness of the small coil area is not a problem. I would NEVER return to gas OR smoothtop electric. "Good" (expensive) induction is THE WAY TO GO!!
I have several Inexpensive ("Cost COmpany" $50 CAD) "Salt ON" Induction hotplates. They work perfectly with a Lodge 8" CI skillet and 7" saucepans. Large 3 or 5 ply saucepans also work very well - up to medium heat - so that the heat can disperse. My Cooktop is an IKEA 30" (4 "burner") on which 12" Lodge CI registers within ~10-15*F temperature variation over the base/cooking surface of the large centre "burner". BTW, I would NOT dispute a gas burner's superiority to season the sides of the pan. After all, there needs to be some advantage for all that wasted heat/energy and the harmful air pollutants. Lol !!!
Once you cover the steak so carefully you essentially steam it and destroy the crust that you worked so hard to create. You are correct to let it rest, but if you decide to cover it, cover it loosely so you do not steam it. Cheers
I will take that under advisement... maybe I need more steaks to test. Do you just let yours rest uncovered? I'm also testing out this "pepper after searing" that I have heard about. Can't tell a whole lot of difference so far.
US, you made the comment but failed to apply it to your review... Sounds like the perfect eggs only pan. Saves 20 bucks and can remain pristinely smooth.
Two things. First never cover a cooked steak like you did. All that did was steam the steak. Leve it uncovered to rest. Secondly, never cut with your chef knife on ceramic plate. This is how you get a dull knife edge. Use a steak knife.. Cmon dude.
Uncle Scott, I’m not sure why you focus so much on carbon steel. The best all around pan is the Le Creuset Enameled cast iron Signature skillet. It has all the benefits of cast iron except with easier cleanup and no seasoning. It withstands oven temperatures and would have done a fantastic job on that steak or fried orca. The other benefit is that you can cook tomato based dishes without being concerned about ruining the seasoning.
I cover lots of pans and fryers but carbon steel is definitely my wheelhouse! That's where I got started. I will add an enameled cast iron fry pan and do a review at some point. I like my Staub and Le Creuset ECO dutch ovens and roasters.
@@UncleScottsKitchenBesides, it’s a good idea to season an enameled cast iron pan. I certainly season mine and it makes it non stick but you can still use wine, tomatoes, you name it! If (or when) I want to make a pan sauce, I am not making it non stick - I want those sticky bits for the sauce.
Enameled cast iron can't handle rapid temperature changes like carbon steel. Carbon steel is the best all around. I say that even though my Staub and Le Creuset collection dwarfs my carbon steel collection.
No question Le Creuset is the best of the best, but even Le Creuset cannot defy physics. Enamel and castiron don't expand and contract at the same rate. The enamel will eventually crack. You probably already know, but for those who don't, the more slowly an enameled pan is allowed to heat or cool the longer it will last.
Disappointed in Vollrath, flimsy pan like the Made In Blue Carbon steel garbage. I gave mine away. You ever use Smithey carbon steel while we’re on the topic of American cookware?
I, too, give Uncle Scott's Kitchen a resounding thumbs up. I appreciate your always candid approach and real-life testing and tips. Thanks, again, for another great video.
Thank you, Donna!
Thanks for making another helpful video for the community. Been looking forward to this review for a while. I never bought a Vollrath because they seem a little too thin, and their handles look unwieldy. My first CS pan was a thin Paderno World Cuisine skillet, and it never heated quite right. Looks like de Buyer & Matfer are still earning their reputation as the best options. Thanks Scott.
I recently discovered your channel and have been enjoying your insights and humor. So far I'm at the well-used cast iron skillet stage, easily passing the over-easy egg test, with no brown to be seen, but not yet ready for carbon steel. I still enjoy learning about it and picking up other cooking skills from watching what you are doing. Keep up the good work!
Big fan of your channel. Still my go to place for useful info on carbon and cast iron steel pans. Cheers!
Thanks, choo!
Thank you. I pulled the trigger on the de buyer pro and you saved me alot of money! 30% off what a great deal. I've been a cast iron stan since forever. It's all my mother uses. I'm excited to give these a shot!
Oh yah, that 30% off was nice right in time for the holidays. Got the mineral B Pro!
Cheers from Wisconsin Uncle Scott, the home of Vollrath and many other cookware companies. Lots of history here regarding cookware and kitchen products.
I'm not down on Vollrath overall... just didn't like this one pan! Send me some Vollrath history and I will include it in a Pancast.
I thought you gave a very fair overall assessment of the pan. As you pointed out, this pan is really is more for a commercial kitchen. It that environment, thermal mass tends to slow down high speed production a bit. More thermal mass takes more time to heat up, but also more time to cool down before it can be cleaned.
Slow commercial kitchens make for unhappy patrons. A home kitchen does not have these concerns. Full transparency, I only have Matfer and DeBuyer in my kitchen. 🙂
Correction, Matfer and DeBuyer are the only carbon steel pans in my kitchen. I do have some stainless as well.
Yes also home to the Kohler company a leader in plumbing products and with the largest green sand molding operation in the world making enameled cast iron tubs to this day
If you still don't have enough pans, I gotta request a review of the Ballarini carbon steel. The 11 inch is cheaper than Vollrath but still 1 lb heavier, somewhere between a Vollrath & Matfer. I got the 9.5 and its doing me wonders as an eggs & veggies pan
I would also like to see a review of the Ballarini debonair steel. I have smaller Debuyer and Matfer carbon steel pans and the 9.5 Debuyer omelette pan but wanted one larger 11” without paying a lot of money. The sides are sloped just like the omelette pan. For the money it is great alternative to the big named pans.
Please review the Winco brand. They are a restaurant supply company and make very reasonably priced carbon steel pans ($30). Love your vids.
I picked up a BelleVie carbon steel from Amazon on a whim. It’s 3mm thick and 2/3 the cost of the equivalent Matfer I normally use.
I use both pans frequently and don’t notice any difference in their performance.
From what I’ve read, the founder of the company was formerly the CEO at Mauviel.
Long story short, it’s a great pan priced favorably to others in its class.
These are the kind of comments I live for! Ty
I truly love watching your videos. I am a devoted calphalon contemporary nonstick buyer trying to move to carbon steel. Debuyer did make the top of my list. I love to cook but I live in an apartment with an electric range. I considered the mineral b pro line but I truly wanted a French style carbon steel pan that could go in the oven. So I bought a blue access pan from debuyer. I'd love to see you review one so I can know if my skills are lacking or the pan is. I'm considering a pro model but I thought I'd reach out before making the move and maybe others might like to see what you think of their entry level pans.
Great video Scott, cheers from Big Sky Country! Your video and information on the Vollrath continue to bear out the simple fact that these thinner carbon steel pans cook not as well as one would think, cold spots over various cook tops and variety of foods, heat is moving through the pan in unusable ways. Spinners is also why I avoid the old vintage cast iron, it's light and smooth and that may be why so many old cast iron are spinners. My 11" deBuyer mineral B Pro is my carbon steel work horse, Victoria cast iron takes care of the rest of cooking duties. Thanks Scott, keep 'em comin'! =)
WHat part of MT? I went to school in Missoula and had some land up by Ryegate at one point.
Thanks, Scott… I have two Matfers and one De Buyer omelette pan. I was interested to see if the lighter weight of the Vollrath would be easier for me to handle and to flip food. I’ll stick with what I’ve got. I appreciate your channel so much.
It is definitely way easier to move and flip food than the De Buyer. As long as you are just doing frying like the okra or zucchini in the video It's an OK pan, but not for burgers or steaks.
Hey from Tampa-St. Pete. Scott, that was a thorough, in-depth and balanced test and demonstration. Well done. I use my Matfer almost exclusively for cooking steaks and hamburgers... I love it. Your videos are entertaining and informative. Now... about that okra... ugh!
Probably a decent egg pan and such. Since it'll heat up quickly and you don't really need the thermal mass for eggs. It's how i use my Bellarini pan i got for ~$45, which has been great for those quicker lighter tasks. Just my .02
Your two cents is worth far more. I recent got the 11 inch Ballarini from Macy’s, heat treated and did the Asian seasoning method that I used for my woks. Great pan with a great
Lodge makes a 12 inch carbon steel frying pan, it's about $50, and one pound heavier and the handle is at a flat angle.
After watching this video, I think I would try buying the Lodge or others carbon steel pans before purchasing this Vollrath.
Good for uncle Scott! We have finally established quality standards! Very happy to see it. Perhaps a line has been drawn in the Utah desert
I thought I always had them but maybe no else thought I did! Ha!
@@UncleScottsKitchen I know you have them when you throw out this Chinese garbage and not even review them. I’m hoping you develop that type of standard. By the way there’s no way those two Chinese carbon steel pans don’t have a coating on them. And I think you know that
Interesting pan, Scott... I have never heard of this brand before, it's also interesting some of your comments and the performance of this pan... I'm kind of curious about the pan's qualities,... that a restaurant might be looking for and why this pan is geared towards the restaurant industry. My only thought would be, probably in the restaurant industry. Everything is about time and cooking things fast, I wonder if that kind of usage might bring out a little bit different character in the pan and its performance. And I kind of agree with your overall thoughts. This pan may not be the best kind of pan for the home cook. Maybe in the future. You can try a different model and see if there's some commonality from this manufacturer. Great review, I like the advice you give for cooking certain items and how it enhances the pans performance. 🙂 Again, great review. We need information like this.
Hey Scott. Does your bacon have any sugar or sugar adjacent cure? Sugar is acidic and will strip or at least "annoy" seasoning, especially new seasoning.
The Vollrath Tribute line of stainless pots is excellent, seems like this pan is for sauteing instead of heavy proteins on the surface.
Good review but I'll admit I am a little biased toward this maker based on their other products.
Wouldn't get this pan vs. De Buyer I guess but i do like a lot of their other stuff.
Volrath has been around for I long time. I wouldn’t get that carbon steel pan but I have a couple of old cast iron pans they used to make. Those are good stuff. Great video!
Oh, they make all kinds of stuff and I'm sure lots of it is great, but I just didn't like this one pan.
@@UncleScottsKitchen Understood. I just bought a debuyer omelette pan because of you. You’re a bad influence. Lol
I have cookie sheets…and they are great!😊
@@gardeningandgrowing6357same here. Still working on getting the seasoning right for French omelettes…but great fried eggs
@@isabelab6851 I did the oven method. I’m used to seasoning cast iron so I did it the same way. Pan looks great, very smooth. My first couple of eggs stuck. But I’ll get it down.
Actually because of you, I am concerned with buying a carbon steel with my glass top due to potential warping. I’ll stick to my cast iron but will continue to watch your content 👍
They are pricey but try a De Buyer Mineral B Pro model if you can... very low chance of warping and a very high quality pan.
When I started my carbon steel journey in Jan of 2020 I had an electric flat-top stove. I got De Buyer Carbone Plus pans for exactly your concern. The Carbone Plus line is heavy - 3mm thick. I went that way figuring they are less likely to warp. I also made a habit of pre-heating them gradually. Several minutes on low, then several more mid way to whatever cooking temp I was going to use, then a couple of minutes at the cooking setting I was planning on using. I'd also add my oil about half way through preheat to help distribute heat. Never had a problem with warping.
@@philipstaite4775 I was hoping to use the carbon steel pan cause it was lighter then cast iron, but for what the DeBuyer weighs , I might as well stick with the cast iron
@@UncleScottsKitchen Agreed, I'm using 2 De Buyer mineral Bees (not the Pro) on a glass top electric - no warping issues.
I have a Bosh Induction Stove top and 2 De Buyer Mineral B Pro with no problem with warping. On advantage of the induction unit is you can put a silicon baking pad on the oven top before cooking. It works great for both protecting the top and clean up. I season mine in the oven. I will pre-heat the pan and then put in butter or what ever fat I'm cooking with and it works fine. I did have to re-season after a planned dinner for 3 turned into a dinner for 7 and my lemon chicken recipe needed to be doubled. As much as I didn't want to, I had to pull out the carbon steel fry pan to cook enough food. The lemon juice did take off the season, but the food was great. Just meant I had to re-season it in oven.
Nice video again and great sound too😉. The tip for the pan for frying eggs is great and I am using it too for some years. I use a small IKEA carbon steel pan for it it is called the Vardagen. It is a pan that is lighter than the De Buyer and heavier than a BK Black steel. It does not warp when I use it and it comes pre-seasoned. It definitely is a pan you could review as well. Thanks again for your reviews, tips and humor.
Am looking at getting a de Buyer carbon steel skillet. But I like the option of using a lid for steaming/wilting vegetables, when needed. Looking on the De Buyer site, I see lids for other items, but no mention of the carbon steel. What do you use?
Love the Matfer I've been using for a while now. Totally sold on carbon steel pans. They've been my go to pan for nearly everything. Recently, I forgot and put a dish I was making in the Matfer, to which I just added some tomato sauce, in the oven for an hour. Amazing how shiny the inside was afterward 🙄. I cleaned it and popped it in the oven to re-season it (my apartment has an electric range), and that pan hasn't lost a beat. Still nice and slippery non-stick. So, it appears that polymerization doesn't all get eaten away.
Another anecdote. My brother, who is known for making good omelettes, was unsure about using something other than a non stick pan. I won't say he's a convert, but he was surprised at the slippery cook surface.
I Looking forward to trying the de Buyer and start my slippery slide down the slope of too many duplicate pans.
So would you use stainless steel or the carbon steel pan for steaks... especially if you find a Viking or All Clad or Cuisinart Tri-Ply at Home Goods/TJ Maxx/Marshalls in that same $35-$70 range(12in)
Dang the length of that handle! You can cook in a fireplace with that like they did back in the medieval days.
The handle is ridiculous!
Thanks for another great vid uncle! I’ve recently done a purge of a lot of my redundant cookware, aiming for efficiency. Overall trying to be around 8 pieces in total. What I’m realizing is high quality heavy stainless is really hard to beat. Got some Fissler pans, they are very heavy bottomed and for a home kitchen are really superior. Going to save up and wait for a sale on one of those Demeyere Proline skillets you reviewed awhile back. Only carbon steel\cast iron I’m keeping is my beloved de buyer omelette pan which will be used for eggs only, and the lodge paella pan (which I am on the fence about keeping). Ever seen the Heritage Steel French skillet? It looks massive and awesome, but I can’t find any reviews on it. I’d be curious how it compares to a Proline 7. Anyway, looking forward to the next pancast.
LoL
You have a bunch of my favorite pans so skimming through comments caught me.
I'm done buying pans but keep going if you have room for them.
The Lodge paella is really nice for me so I would keep it for serving if anything else, I use it for catching and holding fried food. Fissler makes a really good pressure cooker that is more volume and shallow but everything is quality, and the De Buyer omelette pan is one of my favorites I keep on the stove for eggs.
I also have a lot of stuff that sits but am not getting rid of, vintage cast iron stuff is gold and I break it out every once in a while.
Aebleskiver pans come in handy for things you wouldn't think of if you didn't have one, and I have one inherited really old smooth pan that is used for nothing but cornbread.
Love your videos! I literally watch every one that you put out. You really got me into buying carbon steel skillets and I feel like I have that " Gotta get a new pan soon " bug. With all that you say about your wife giving you a " hard time" about getting new pans, I really think we all need to meet her. She must be a real angel to put up with ...ahem, you, cough, cough ha ha! I'm just teasing you, Love your videos!
Hey Scott. I really love your content. We all know you love carbon steel, but have you seen the Made In carbon steel griddle. It is 8.5 inches by 17.5 inches. I have it and it is fantastic. It weighs a ton and the length with the handles is 27.5 inches so you can't season it in most wall ovens, not sure of freestanding ones. Mine is a 28 inch wall oven. It comes with 2 removable leather handle protector and a substantial stainless steel press with the same leather protector. Sounds like a good item to review for the channel.
Great video on the vollrath. I recently found your videos and they're quite informative. Check the warranty on the vollrath, it was interesting.
I keep my pristine DeBuyer crepes 24 cm (9.5 inch) pan for pancakes and eggs- everything else is going in my massive carbon steel pans (Darto- I love them!)
My induction field has big and even enough burners and I love it to bits. So far, no warping, little even heat distribution issues if I put my pan correctly centered.
WHich brand of induction stove do you use? I might have to get one for my basement and I want one with good coil coverage.
@@UncleScottsKitchen It’s Elektrolux - I don’t know if it sells to or even works in your country (110V or 230V? Our strength is 230V) What I know works well is Miele - they produce for the American market). I have looked for a decent mobile cooktop but no luck so far. The tests are divided between WMF 61.3022.2135 (biggest pan 28 cm), Rommelsbacher CT 2020/IN (biggest bottom width 22 cm) and best value for the quality: Hyundai Induction IND 133, biggest bottom width 24 cm). I need a better mobile one for our vacation.
I would like to see a comparison between these carbon steel skillets and the Smithey Carbon Steel farmhouse skillet.
Uncle Scott, will you do a review on “CAST-A-WAY” carbon steel pan? From my understanding it is made in North Charleston South Carolina and does not have welds or rivets. BTW love you videos.
If you havent you oughtta see the vollrath solid aluminum pans. They also have a nice premium stainless line.
Move the pan around over the induction element to spread heating. Move meat around in the pan to improve evenness of Maillard browning and reduce peripheral scorching of oil and bits.
For high temperture sear use Grapeseed oil healthy and highest temperture oil to cook with
hi Scott, great vid as usually. Do you have any experience or thoughts on the Falk copper coeur , specifically i am considering the 11 inch fry pan but it is pricey. Thanks
In response to the bacon stripping some seasoning off the pan- These days, most commercial bacon is brined, and has sugars. The brine is high in salt and water- Salt water can damage seasoning and metal in general, and if you have bare metal near the ocean where there's a lot of salt water splashing around, it rusts and degrades far faster due to the salt than compared to fresh water. Heat speeds up chemical reactions, which is why the salty brine from the bacon quickly strips thinly seasoned pans. The sugars can also pull seasoning off on a pan. Of course bacon is still great in carbon and cast iron, and the seasoning will easily recover, but it'll damage that seasoning a little if it is not established fully.
Good info! Agreed 100%
Should eggs be at room temperature before cooking them?
I've been doing research on all these so called carbon steel pans as for value and practicality.
Such as weight and so on.
Just from what I know about steel due to what I know about it and my background I don't really have to go out and buy everything they have to compare it I already know what will happen.
That pan can be bought for less at another restaurant supply sight.
Plus they have one of the same thickness for way less.
The thickness of this pan is 16 guage or 1/16th of an inch.
12 gauge is 7/64th.
You know, even with the ah "challenges" presented by it's thinner steel... I kinda want one. Couple of reasons.
One, I have really good De Buyer Carbone Plus carbon steel - very thick, and I've gotten them to really good seasoning. (learning the hard way) I also have an excellent 5 ply stainless steel pan that is ridiculously good at holding and distributing heat, yet is still nicely responsive. So with those pans it makes it fairly easy to do good things. I think I'd like the challenge of working with a pan with some different characteristics.
Two, it is a fairly inexpensive pan. It might make a good "stunt double" to my jealously guarded De Buyers. If I was going to try something sketchy - it would be the one to try it with. Wouldn't matter if it looked bad... For example, I cooked some sausage with brown sugar and apple in it. The juices came out with a lot of sugar and formed some really hard carbon deposits on my go-to De Buyer. It is a testament to how well it has taken the seasoning that I was able to hit it so hard with chain mail and not visibly damage the seasoning. But I'd really rather not do that kind of abuse to my "good" pans again. ;-)
So yeah, I'm thinking about it. May have to go look in the cabinet, see what kind of room I have...
Great vid as usual. You almost got me with the searing tofu line. 🙂
Very helpful review - thanks !
Thanks, John!
The sound of the exhaust fan was fine, no problem for me.
The handclaps, however….😁
Great review Scott. Waiting for the steak.
Grapeseed oil, Scott.. or unfiltered avocado oil.
I’d guess chefs shlepping pans all night prefer a lighter pan? The learn the pan’s quirks.
With gas, keep the vent in!! Would hate to find you were asphyxiated.
Aha! Thank you for explaining the relationship between thermal mass and the formation of a proper crusty sear.
FYI, a contingency is a response plan for a scenario that could happen but is not a certainty. A contingent is a cohort of people bound by something in common. Vollrath has a storied history making cookware for military and institutional use, back when they used to cook from scratch on a grand scale. The Volrath contingent is not to be trifled with. They were instrumental in the history of S.O.S. (shit on a shingle). If you are looking for a stock pot or a ladle big enough to feed a platoon, Vollrath makes those.
Matfer and debuyer are commercial pans as well, produced by commercial kitchen suppliers. Unlike vollrath they do offer some lines through retail outlets as well, but not all. I generally like vollrath, they offer heavy duty US made utensils for less than cheap retail plated utensils made in China. Like matfer utensils that does made them hard to get a hold of though if you don't have a commercial kitchen supplier willing to sell single units.MSRP for the biggest 12"+ Vollrath is $44.88. i'd say it's more comparable to the thinner debuyer la lyonnaise.
Good review. I would say that zero percent of back of the house cooking happens on electric, induction or even home output gas stoves. The culinary school nearby uses professional ovens and broilers, where I suspect thermal mass is hardly a thought and spinning never gets into the equation. Cooking for eight hours or longer, I imagine handling six pans at a time where each is two or three pounds lighter must be a positive.
Wife's should have it explained that each pan is for a different style of cooking and thus it is essential to have as many pans as are shoes in the wife's closet. I recommend being a distance further away than she can throw a good carbon steel pan, when sharing this important knowledge.
A side note, thermal transfer depends on the differential of in this case three surfaces. The the output of the heat source, the mass and thermal conductivity of the metal and the surface area and mass of the food being cooked. I've often wondered if the amount and even perhaps the kind of oil has a small bearing in all of this. Then there is also the question of what sort of carbon steel is it and how much carbon does it have. Provably more a theoretical question that one with a measurable performance impact. But I do know that there are several types of cast iron with wide differences in thermal conductivity. Interesting questions (to me anyways) but what drives me crazy is that my neighbor can use any cheap pan from any place - and out-cook me with no effort. Perhaps she has better cooking yummy-mass specs? ;)
If you love thermal mass and searing, you would love Marquette Casting, Smithey and IKEA Carbon Steel, Uncle Scott.
Just got a vollrath from NPS in layton for 5$ hopefully worth it 😅
Would you please review the OXO carbon steel pan but if you don't want to, would you please say why.
I'm going to address this in the next Pancast. I think they have a "nitirided" surface so I am not sure they are the same as regular carbon steel.
He talks about them in this video: ruclips.net/video/Jm58XosoBxw/видео.html
@UncleScottsKitchen. I am looking forward to that Pancast.
I have the same exact pan, bought it as my introductory piece to carbon steel….mine was even cheaper and i still wish i just bought a Matfer or Mineral B instead. Mine seasoned great in the oven with even deeper copper color, even did it twice in the oven before cooking initially. and then proceeded to warp when cooking and it is extremely hard to hold seasoning even if i baby it and no matter how much red meat i cook in it. Might just buy one Mineral B pro, then go all good quality stainless for the rest and have one carbon, one cast iron and call it a day
Mr. Scott, I don’t see the recipe in the video description for your fried squash and zucchini.
Working on it right now.. .hopefully by COB tomorrow. I had to go ahead and include the line because once a video is up, you can't modify it...
Just went live: ruclips.net/video/irNUWXAEqck/видео.html
Vallpuy has a prop 64 lead warning
Hello Scott I have one but paid 25 bucks, but it is thinner and warped on me.
$25 sounds like about the right price... $60 that I paid is way too much. Sorry it warped!
Great video ! Thanks 👍
There's a guy local to me selling 9 vollrath pans for $5 a piece, going to buy a few tomorrow
Can't find the link to the Zuchinni recipe and also the link to your own side says "Error: Forbidden
Your client does not have permission to get URL / from this server.
Is it just my VPN playing up or is it not working?
Anyway, great video....been a 'cook' in restauranta for many years and Volrathg has been around that long, particularly Aluminum and stainless bowls and stainless steam equipment
Cheers from Canada North
Working on the zucchini video at right now... should be up tomorrow. Did you cook in carbon steel pans? How did they work in commercial kitchens?
Just went live: ruclips.net/video/irNUWXAEqck/видео.html
Well done 👌
I mean hopefully it’s medium rare
hahaha!
Thank you, Kevin!
What about the fried zucchini recipe?
Working on it... hopefully before COB tomorrow (famous last words!).
Just went live: ruclips.net/video/irNUWXAEqck/видео.html
Love these carbon steel frying pans but they sure do make a huge mess when searing something! I always have a ton of cleanup afterwards. Just bought a traeger which has an induction cooktop. Looking forward to making a mess outside for a change!
Which Traeger? A grill with an induction... wonders never cease!
@@UncleScottsKitchen it’s the new traeger timberline. Unfortunately the weather here in the U.K. has been predictably horrible so haven’t put it through its paces yet
I'd recommend you look into getting a splatter screen! They help keep the oil splatter down when frying/searing.
@@joshposey116 thanks!
20 bucks less is 20 bucks less especially when you factor in no tax and free shipping from Amazon if you have that. That's a heck of a deal!
📹And no Vollrath for Me. 😢Great Video 📹
This Volrath pan is much the same as my Merten &Storck, 1.7 mm thickness, 12”, 1.75 kg 22:55 as opposed to my deBuyer at 3 mm thick, 11”, 2.1 kg. Pan thickness is the difference, thin pans need patience, low heat. My thin pans get used to scorch veggies or brown stew meat, the thick one for eggs, pancakes etc. Both work but are not the same. Horses for courses.
Love your videos Scott. But please don’t rest your steaks under tin foil. That will ruin the crust for sure. Just use a wire rack or even on the plate with no foil. Best regards from Denmark.
I will take that under advisement... good advice. Great to hear from Denmark. I visited once and really enjoyed it (especially the Carlsberg and Tuborg).
Wonder if it would keep more heat if you weren't holding it up in the air and showing it to the camera half the time. Love your videos and channel, but I've never seen you hold a pan up in the air as much as you did with this Vollrath when you were searing that steak.
Yeah it definitely loses heat when you take it off the stove; however, it was heating up so fast that I needed to get it off the burner... you saw the flash of smoke when I put the oil in right before the steak - it was overshooting. A thicker pan would retain the heat a lot longer and it wouldn't matter.
Minor comment: Restaurants usually have much stronger gas stoves than you do at home, so the low thermic capacity should not be an issue in a professional setting.
Probably good for someone who wants carbon steel,but has weaker arm strength, maybe wants a lighter pan. I love a heater pan,my mother in law does better with a lighter pan. We both love to cook.
Your wife is like my husband: ANOTHER pan?!!!!
Me: Well, at least my pans don’t cost 60 bucks per month for a garage spot.
(He collects cars, 3 classic, 3 regular, including a bus). 🤣
I don't normally get involved in marriage spats (other than my own!) but I'm taking your side here!
@@UncleScottsKitchen well after that argument he stopped complaining so far.
My induction cooktop heats a 12" cast iron skillet almost perfectly evenly (within ~10 *F) across the cooking surface on the largest burner. I only use my plug-in induction cooktops with a 7" cast iron skillet or large 3 or 5 ply SS pans, using less than full heat so that the unevenness of the small coil area is not a problem.
I would NEVER return to gas OR smoothtop electric. "Good" (expensive) induction is THE WAY TO GO!!
Which induction model do you have? Wife-willing, I might add one just to review pans.
I have several Inexpensive ("Cost COmpany" $50 CAD) "Salt ON" Induction hotplates. They work perfectly with a Lodge 8" CI skillet and 7" saucepans. Large 3 or 5 ply saucepans also work very well - up to medium heat - so that the heat can disperse.
My Cooktop is an IKEA 30" (4 "burner") on which 12" Lodge CI registers within ~10-15*F temperature variation over the base/cooking surface of the large centre "burner".
BTW, I would NOT dispute a gas burner's superiority to season the sides of the pan. After all, there needs to be some advantage for all that wasted heat/energy and the harmful air pollutants. Lol !!!
Once you cover the steak so carefully you essentially steam it and destroy the crust that you worked so hard to create. You are correct to let it rest, but if you decide to cover it, cover it loosely so you do not steam it. Cheers
I will take that under advisement... maybe I need more steaks to test. Do you just let yours rest uncovered? I'm also testing out this "pepper after searing" that I have heard about. Can't tell a whole lot of difference so far.
@@UncleScottsKitchen more steaks to test is the correct method :) But yeah, I don't really cover my steaks when resting.
@@levskitorontoI notice Chef's don't cover it because it will ruin the sear. They typically put it in the oven
US, you made the comment but failed to apply it to your review... Sounds like the perfect eggs only pan. Saves 20 bucks and can remain pristinely smooth.
I did the kind thing and became thumbs up number 667. If it stays at 666 for too long you’re in trouble!!😂
Great review. I think I'll pass on this pan
That's a $30 pan. You got robbed. Restaurant kitchens expect these thin pans to warp. It's part of the game.
Pan demic
the handle looks to short
For 45 $ not that bad !
Tell me your not from america without telling me your not from America lol.
Two things. First never cover a cooked steak like you did. All that did was steam the steak. Leve it uncovered to rest. Secondly, never cut with your chef knife on ceramic plate. This is how you get a dull knife edge. Use a steak knife.. Cmon dude.
Try the chef's knife and see if you like it!
No Vollrath fer me!
Uncle Scott, I’m not sure why you focus so much on carbon steel. The best all around pan is the Le Creuset Enameled cast iron Signature skillet. It has all the benefits of cast iron except with easier cleanup and no seasoning. It withstands oven temperatures and would have done a fantastic job on that steak or fried orca. The other benefit is that you can cook tomato based dishes without being concerned about ruining the seasoning.
I cover lots of pans and fryers but carbon steel is definitely my wheelhouse! That's where I got started. I will add an enameled cast iron fry pan and do a review at some point. I like my Staub and Le Creuset ECO dutch ovens and roasters.
@@UncleScottsKitchenBesides, it’s a good idea to season an enameled cast iron pan. I certainly season mine and it makes it non stick but you can still use wine, tomatoes, you name it! If (or when) I want to make a pan sauce, I am not making it non stick - I want those sticky bits for the sauce.
Enameled cast iron can't handle rapid temperature changes like carbon steel.
Carbon steel is the best all around. I say that even though my Staub and Le Creuset collection dwarfs my carbon steel collection.
No question Le Creuset is the best of the best, but even Le Creuset cannot defy physics. Enamel and castiron don't expand and contract at the same rate. The enamel will eventually crack. You probably already know, but for those who don't, the more slowly an enameled pan is allowed to heat or cool the longer it will last.
I’m happy he does, as I am interested in adding some carbon steel to my cookware.
Disappointed in Vollrath, flimsy pan like the Made In Blue Carbon steel garbage. I gave mine away. You ever use Smithey carbon steel while we’re on the topic of American cookware?
Good cook only need a pan! Your cookware acquisition syndrome is out of bounds and not for good cooking habit!
Where can I get that temperature pen you use to get the Pan temperature?