carbon steel pan

[Guest guest]

Hi there

 

I have read some posts on harms of teflon/ non stick pans etc.

So in the same line I was wondering if anyone here has any knowledge in " carbon

Steel " pans?

 

I am trying to move away from the non stickwears and so i am using steel

utensils mostly, but for pan I still use non stick pan (flat pan) and i am

looking for a good replacement

I found this flat pan made out of carbon steel (and it read non stick ) was

wondering if you about its health and utility factor?

 

thankyou

Shree

 

 

 

Talk is cheap. Use Messenger to make PC-to-Phone calls. Great rates

starting at 1¢/min.

 

 

[Guest guest]

I forgot to mention this technique in the last

go-round, so since the subject has come up again....

 

If you (gently) heat your stainless steel pan for a

few minutes first, you will find that you then need to

add very little oil to keep your food from sticking.

The better the pan, the better this technique works.

I've read an explanation, that the surface molecules

of the steel somehow come closer together when heated,

but I have no way of knowing if that's just a guess.

But it does work. In fact, with a well-seasoned cast

iron pan, you pretty much don't have to bother with

oil at all if you heat the pan fully before putting

food into it.

 

Besides, since vegetarians, and vegans especially, eat

so much less fat than omnivores, the small amount of

oil used for cooking really isn't that big of a deal.

 

And also keep in mind that if you put water in a steel

pan right away when you're done with it, almost

anything that was stuck to the bottom will come off

with little effort later.

 

Liz

[Guest guest]

An Italian friend, who knows a thing or two about cooking, taught me:

 

1. heat the pan

2. add oil and heat the oil

3. add garlic and heat the garlic in the oil

 

Maybe this is why!

 

~Paul

 

ERB wrote:

[. . .]

> If you (gently) heat your stainless steel pan for a

> few minutes first, you will find that you then need to

> add very little oil to keep your food from sticking.

[. . .]

--

www.mackenziewild.ca