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Andy

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… into the pan (frying)!

Dhaller and Oldsarge coerced 👿 me into getting a Swiss Diamond frying pan. Just arrived yesterday and is set for trial today.

I have a set of Missen non-stick that are not that old that I use almost daily, and some stainless steel or are they aluminum (Califon and William-Sonoma) and a really old Martha Stewart, heavy, small stainless pan.

As a viewer of lots of TV cooking shows, all the TV chefs were using carbon steel. So I got one without, evidently, adequate research, and found they require a lot of maintenance . Mine (without maintenance) rusted! So it’s in the charity pile.

Oldsarge explained the maintenance required is just like a cast iron pan. Sorry I don’t do maintenance! 😃 I rinse, if needed, after use, or just wipe out leaving some oil in the pan.

I have also had the “copper” and “blue diamond” fry pans which start sticking after a few months use.
 
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TKI67

Super Member
… into the pan (frying)!

Dhaller and Oldsarge coerced me into getting a Swiss Diamond frying pan. Just arrived yesterday and is set for trial today.

I have a set of Missen non-stick that are not that old, and some stainless steel or are they aluminum (Califon and William-Sonoma) and a really old Martha Stewart, heavy, small stainless pan.

As a viewer of lots of TV cooking shows, all the TV chefs were using carbon steel. So I got one without, evidently, adequate research, and found they require a lot of maintenance . Mine (without maintenance) rusted! So it’s in the charity pile.

Oldsarge explained the maintenance required is just like a cast iron pan. Sorry I don’t do maintenance! I rinse if needed after use, or just wipe out leaving some oil in the pan.

I have also had the “copper” and “blue diamond” fry pans which start sticking after a few months use.
I use carbon steel regularly and actually find it low maintenance, but I put it on a burner to dry it. After collecting cookware roughly fifty years I use (atop the stove) carbon steel and heavy copper with tin linings. The carbon steel is crazy good for very high heat things like steaks, and a carbon steel crepe pan is pretty much nonstick and with its exceedingly low sides is great for eggs.

If yours has rusted and you want to try again, knock the rust off with SOS, wipe it with the thinnest possible coat of oil, and try again. They are close to indestructible!

Good luck with your new pan!
 
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Andy

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I use carbon steel regularly and actually find it low maintenance, but I put it on a burner to dry it. After collecting cookware roughly fifty years I use (atop the stove) carbon steel and heavy copper with tin linings. The carbon steel is crazy good for very high heat things like steaks, and a carbon steel crepe pan is pretty much nonstick and with its exceedingly low sides is great for eggs.

If yours has rusted and you want to try again, knock the rust off with SOS, wipe it with the thinnest possible coat of oil, and try again. They are close to indestructible!

Good luck with your new pan!
TK167:
I may try it again. The charity pick-up isn't scheduled until next week! THANKS.
 
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Andy

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UPDATE:

The pan worked fine. I got the 12 inch, which might have been slightly too big, but I cooked an entire breakfast for two in the one pan this morning! It's also heavy - might be good for a workout!

I used olive and oil and then afterwards, let it cool, rinsed it, and then dried it and put it away not wet! 🐎
 
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