pankcake,egg and beef pan
Hi i been looking to get and iron pan for a long time and i was set on a De buyer one but now i see some others
I see alot of people using the blue steel series is that due to them being cheaper? compared to the mineral B? mineral have the smooth surface? how rough is the other one
can you guys help me pick one
de buyer blue steel
de buyer mineral b
thanks for your time!
"I see alot of people using the blue steel series is that due to them being cheaper?"
I think a few of us bought the blue steel pans because they were on sale.
"compared to the mineral B? mineral have the smooth surface? how rough is the other one"
They both have smooth surface. The main difference is that the mineral series is thicker and the blue steel series is thinner. The second difference is that the blue steel cookware has a laminated surface according to deBuyer official response. I take it from the bluing process. I always prefer the blue steel series disregard of the prices. Blue steel pans have the thicker and weight which I like.
No, I don't believe I can pick one for you.
thanks for the info!
by any chance do you know the cooking surface on that de buyer blue steel?
the customer picture on there the pan look amazing!
is blue steel and blue carbon steel the same?
the paderno look to be a good one too then if it was between these 2
would you incline for one over the other
A few of us that surface is just due to bluing process for the Blue Steel Pan, so basically oxidized black rust, as opposed to red rust. That discussion was on an older thread.
There was another thread which a few of us participate after we purchased our debuyer pans. Here, it may be useful for you:
I don't know paderno personally, but I know a lot of people use it just fine. I don't see any reasons why paderno is not a good pan. Paderno is cheaper. It is said that Debuer is better made, but I don't know that for sure. We have people who bought "not so well made" Debuyer pans, so...
I own 4 paderno pans and they are fine and function well.
1/ de buyer - higher walls and smaller bottom surface ratio to top surface - great for pan stirring - better finish - If you want a 10 inch pan then buy a 12 inch
2/ paderno - bottom surface ratio to top is normal - finish on the walls are scored.
It seems both products suffer from tipping. In the case of paderno, the smallest pan suffers the most. With food in the pan - no tipping problems.
Still, if I could to it again, I would buy de Buyer - not that I'm unhappy with paderno in use.
I've bought blue steel pans from CostPlus World Markets for 50% off (i.e. $20). In fact I just saw that price again this week.
I've seen Mineral once - at W&S. It is noticeably thicker and heavier.
I use a well season carbon steel omelet pan for omelets, crepes, and pancakes; never for simmering.
I use my slightly warped blue steel Lyonaise pan for the 'dirty work', like searing steaks on a gas burner outside. I don't worry about seasoning it (other than giving it a light coating of oil before hanging it up) because seasoning does not survive deglazing or soaking to remove burnt on food.
I also have several sizes of Mexican carbon steel griddles (comal). They are cheap, and work great for cooking and warming (flour) tortillas. I even take a small diameter one when camping for grilling meat.
All of the ones you listed are good pans.
The crepe pan has a low rim to facilitate flipping crepes easier but not so good for tossing things over by jerking the pan.