carbon steel looks more and more attractive in every demo that you present, i however live alone and have a sizable enough collection of cast iron such that i haven't felt the urge to leap over and give it a try as yet.............. you make it look good though and your audience loves your sincere and prolific content, keep 'em coming.............................
The logo name's are not right. You say with the first its induction but its electric. With the one you say electric its ceramic and it seems you cook on ceramic. So induction is not on the list. Anybody try to use this pan with induction?
I've read that it's not recommend to use with induction because of how thin they are. They could warp over high heat. Maybe you can use them if you use lower heat.
Great review Luis!! I’m VERY curious, as to how they are going to stand up after heavy use, to see if they warp or not, being so thin, 1mm…I’m from the old school, mass, is better…
I'd like to see those tested (along with the pair shown) since they are like 16 gauge or 1.5mm. I'd also like to know how thick those sonoma pans are too. The only usa made ones I ran across that were 3mm were Castaway and Marquette castings.
@@jonuiuc I have the 10" Cast-A-Way Carbon Steel pan and it is excellent. It comes pre-seasoned so you can just wash it and use it. I would recommend doing a seasoning of your own as the factory seasoning may not be to your liking. But you don't have to. After some use I was able to cook chicken breasts without sticking!
Looks like my Matfer (12") though thinner. Will be interested to see how it performs over time. Thinking it through, from personal experience, I can see them being very good egg and saute pans, but possibly not so good at searing as heavier De Buyer or cast iron. Also, since I am trapped in the electric cook top world, I would be worried about warping. Thanks.
@@luisj.castironcooking I do have a Merten & Stork, German made, 8 inch CS pan that came pre seasoned. It is probably about 1 mm thick. As it is pretty small, all I have cooked in it is eggs. I really like it.
It surprises me too. I test actually different woks and pans. And any wok is bigger and lighter than the most pans. So.. My only worry could be a overreacting on the induction hob.. I have a stainless steel bowl where is a hole in it.. And see the same with a thin carbonsteel wok from somewhere.. Maybe some material fails or physik hits the metal.. Just theories. Its hard to get informations😮
@Luis J. Cast Iron Cooking I thought so ! That's one I'm interested in. I do, however, have a 10-inch Lodge carbon steel skillet that I found on sale. Haven't used it yet, though.
egg sliding beautifully! great video as always!
carbon steel looks more and more attractive in every demo that you present, i however live alone and have a sizable enough collection of cast iron such that i haven't felt the urge to leap over and give it a try as yet.............. you make it look good though and your audience loves your sincere and prolific content, keep 'em coming.............................
The logo name's are not right. You say with the first its induction but its electric. With the one you say electric its ceramic and it seems you cook on ceramic. So induction is not on the list. Anybody try to use this pan with induction?
I've read that it's not recommend to use with induction because of how thin they are. They could warp over high heat. Maybe you can use them if you use lower heat.
As alwzzz, like how you evaluate these pans.
I have the smaller La Lyonnaise and I reserve it for eggs. It is very lightweight and heats up in seconds and works great for eggs.
Thanks for sharing! My set went to my mother in law’s and she has used them extensively for many meals.
Have you seen the debuyer country fry pan? I probably dont need it, but it looks beautiful.
Yes I’ve seen it and I do like it.
Great review Luis!! I’m VERY curious, as to how they are going to stand up after heavy use, to see if they warp or not, being so thin, 1mm…I’m from the old school, mass, is better…
You and me both!
This is the blue steel edition and it is recommended on gas stove or bbq outside
It’s better suited for gas stove or bbq but not much for glass stoves or induction as the steel is thin and will warp easily
Next: Vollrath USA made carbon steel, welded handles. Fairly low cost but went up in the last 2 years for some reason. 🤔
I'd like to see those tested (along with the pair shown) since they are like 16 gauge or 1.5mm. I'd also like to know how thick those sonoma pans are too. The only usa made ones I ran across that were 3mm were Castaway and Marquette castings.
@@jonuiuc I have the 10" Cast-A-Way Carbon Steel pan and it is excellent. It comes pre-seasoned so you can just wash it and use it. I would recommend doing a seasoning of your own as the factory seasoning may not be to your liking. But you don't have to. After some use I was able to cook chicken breasts without sticking!
Looks like my Matfer (12") though thinner. Will be interested to see how it performs over time. Thinking it through, from personal experience, I can see them being very good egg and saute pans, but possibly not so good at searing as heavier De Buyer or cast iron. Also, since I am trapped in the electric cook top world, I would be worried about warping. Thanks.
I’m thinking the same thing but I will have to see.
@@luisj.castironcooking I do have a Merten & Stork, German made, 8 inch CS pan that came pre seasoned. It is probably about 1 mm thick. As it is pretty small, all I have cooked in it is eggs. I really like it.
Wow, I didn't realize this series of pans were so thin. The main advantage of these pans is their light weight.
Yes their deep sidewalls and lightweight makes them great for many who do not like heavy cookware
It surprises me too. I test actually different woks and pans. And any wok is bigger and lighter than the most pans. So.. My only worry could be a overreacting on the induction hob.. I have a stainless steel bowl where is a hole in it.. And see the same with a thin carbonsteel wok from somewhere.. Maybe some material fails or physik hits the metal.. Just theories. Its hard to get informations😮
Out of curiosity, do you also have the Smithy carbon steel skillet ? The farmhouse skillet, or something like that.
Yes I do.
@Luis J. Cast Iron Cooking I thought so ! That's one I'm interested in. I do, however, have a 10-inch Lodge carbon steel skillet that I found on sale. Haven't used it yet, though.
Do these warp on glasstop or induction?
Yes they can and mine did… but they reverted to their original shape