carbon steel fry pan?
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Advantages? All the benefits of cast iron, at about half the weight. Handles that do not heat up on the stove.
I sometimes wish the 14 incher had a helper handle, but that's about the only downside to carbon steel.
I reckon "heavy" is a relative term, much of which relates to what you're used to.
My 12" de Buyer comes in at 93 ounces. A similar cast iron skillet (titularly 12" but actually closer to 11") weighs 116 ounces.
In other words, almost a pound and a half difference.
By an interesting coincidence, my 14" carbon steel skillet weighs the same as the 12" cast iron. But in addition to the weight it's more awkward to use, which is why I'd love one with a helper handle.
Compared to stainless there's just no comparison at all. My 12" Cuisinart weighs 54 1/2 ounces. But it's not as deep as the other two, and, for many applications, not nearly as efficient. Just guessing, if it had the same depth it would likely come in at about 60-62 ounces---close enough to half the cast iron to make no never mind, and about 2/3rds the carbon steel.
the instructions said to boil potato peelings for 15 minutes, which i did. seemed to work. so far, i've cooked primarily eggs, but i did pan-roast a couple of steaks, deglazing with some brandy and veal stock to make a sauce. it worked very well.