I thought there, who on earth makes tomato sauce in a non-stick pan 😅
Nice writeup btw!
So my stainless steel/inox Lagostina pan is non reactive? What would be the benefit from having a carbon steel one (I have used cast iron a lot but it’s so heavy)?
Exactly that: weight. Some people will give you other reasons why they like carbon steel but the most important is that it works like cast iron only lighter
I thought there, who on earth makes tomato sauce in a non-stick pan 😅
Nice writeup btw!
So my stainless steel/inox Lagostina pan is non reactive? What would be the benefit from having a carbon steel one (I have used cast iron a lot but it’s so heavy)?
Any community you’d recommend?
Exactly that: weight. Some people will give you other reasons why they like carbon steel but the most important is that it works like cast iron only lighter
A well seasoned carbon steel is pretty much non-stick while in a stainless you usually want some sticking to have something to deglaze for sauces.
Mine sticks enough for a nice sauce :-) !