HELP!! any hope for new product?
My relative who works at a cookware manufacturing site has recently produced several carbon steel frying pans + woks that has a special extra layer which allows faster heat conduction (faster than aluminum fry pan) browns very quickly. Compared to the regular carbon steel, it is corrosion resistant. You can use metal utensils on it, it can take the roughness. (the extra layer is not teflon)
[FDA approved, NSF pending, no PTFE/PFOA]
I am helping her ask: Is there any hope or interest in this product in the commercial restaurant industry?
I did some research for her and it seemed stainless steel and aluminum was used most...Do any restaurants in the states use carbon steel?
Any advice would be greatly appreciated!!!
Edited by concon - 1/5/12 at 7:20pm