Outstanding Pan for Omelettes and Searing Steaks
I got 2 of these DeBuyer Carbone Plus pans here (32 and 24 cm), and they were one of the best cooking purchases I ever made! My main purpose was to get tough pans that would make omelettes easily and give a nice sear to steaks, and they have been perfect for that. I also use them a lot over charcoal and wood fire, they are super tough. They are a little lighter than cast iron, heat up significantly faster, and THE HANDLES STAY COOL (unless you put them in a hot oven or have them directly over the heat source for a while). I have not been able to get them to the egg-slide stage of seasoning, but my omelettes (and other eggs) don't stick, and I suspect heating them into the 550-650 F range to sear steaks may interfere with seasoning over the long term. The only down side--any real acidic cooking, like tomatoes, or wine, will remove the seasoning, but it is easy to restore. But cast iron definitely can handle the acid better. The 3 MM thickness is very welcome, the 1st carbon steel pan I got was thinner, and became A SPINNER! :- ( But these DeBuyer are tough, and remain solid as a rock after 3 years of heavy use. :- )
By Phil A., Polk County, Florida on May 31, 2021