I’ve been kind of curious about these for a while now. I have several teflon coated pans, but they’re not so great for high heat applications, and the coating wears off after a while.

Anyone use these? Do you like yours? Do you have a brand recommendation?

    • Ucalegon@lemmy.worldEnglish
      2·
      2 years ago

      That’s one unfortunate downside of carbon steel. Stainless can be a bit lighter, but needs a different technique to get it to not stick (of which several demonstrations can be found on Youtube.)