Jump to content

Recommended Posts

We have been needed a new omelette pan for a while, (favorite weekend breakfast are chorizo and cheese omelettes with guac and salsa) the finish on my hard anodized pan that I like to use is getting thin and with all the talk of cast iron on here I started looking down that road.  We have a glass top stove, and I know you can use cast on that, but I had recently got a carbon steel wok and really enjoy that, so I thought that might have the benefits of cast, but lose some of the weight. Ordered the Matfer Bourgeat 10 1/4" black steel pan from Amazon http://a.co/d/efh3tAs and seasoned it up last week.  I did a good soap and water scrub then wiped down with oil and then upside down on the gasser that was running close to 500 F, probably a little hot, after an hour I scrubbed it down again, reseasoned with oil and back on the grill for another hour at around 400 F.  Came out pretty dark, but slippery, my first omelette stuck a little, but I think I let it go too long before I flipped, the second day it worked flawlessly!  This should really be a forever pan and it can and may go into the kamado with a steak or something.

IMG_0802.jpg

IMG_0808.jpg

IMG_0816.jpg

Share this post


Link to post
Share on other sites

I too just recently started using a carbon steel pan (Lodge) and I have to say I love it. The first cook making an omelette only stuck a little however as time went on... this pan is like the best of any non-stick that I've owned. I do miss the rounded edges which I use to flip the contents around in the pan but overall... it's my go to pan now.

Share this post


Link to post
Share on other sites

I am a huge fan of the Lodge ones. The sides of mine are still sometimes a little sticky but that will fix itself over time with seasoning and the bottoms are perfect and I can scrape all day with the metal griddle utensils. 

Share this post


Link to post
Share on other sites

Carbon Steel is hard to beat for omelettes and breakfast mixers.  Cast Iron is just too heavy for those jobs.   I find the Cast Iron wok just doesn’t perform anywhere near as well as a Carbon Steel wok.  It takes CI too long to heat up cook a wok meal correctly.  

 

Wok cooking all about screaming hot and fat cooking with great char.  That’s just not a strength of Cast Iron.  CI takes too long to heat up to use CI for traditional Asian Cuisine.

 

If you’re not using a Carbon Steel Wok you’re not really Wok cooking.    

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×