Topic: Carbon steel pans

[pjk75]

Does anyone here have any experience using carbon steel pans? I have an induction hob at home, so an aluminium pan is out of the question. I thought carbon steel might be a good conpromise. Appreciate any input. Thanks in advance.

[Peripatetic Phil]

Not I, Sir, but I made considerable use of stainless steel pans on an induction hob in the past, and use a copper-bottomed stainless steel pan on a ceramic hob to this day.  What leads you to think in terms of carbon steel rather than stainless ?

** Phil.

[pjk75]

Not I, Sir, but I made considerable use of stainless steel pans on an induction hob in the past, and use a copper-bottomed stainless steel pan on a ceramic hob to this day.  What leads you to think in terms of carbon steel rather than stainless ?

** Phil.

Cheers. Nothing in particular really. I just saw one down my local supermarket and wondered if it might be a decent alternative as they have some of the same qualities as aluminium pans i.e. quick heat transference. But if in your experience a normal steel pan is a decent alternative then I might give that a go.

[Peripatetic Phil]

I do think that the copper bottom helps.  You won't get identical heat transfer to an aluminium pan, but I find it better than plain stainless.
** Phil.

[pjk75]

I do think that the copper bottom helps.  You won't get identical heat transfer to an aluminium pan, but I find it better than plain stainless.
** Phil.

I've seen the ones with the copper bottoms too. Shall have to take a look. Thanks.

[Peripatetic Phil]

I paid (I think)

[pjk75]

I paid (I think)