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Dear Carbon Steel users,

post #1 of 3
Thread Starter 

So most Carbon Steel frying pans I have seen are from 1.5mm - 3.0mm. The thicker ones have better heat retention and more durable against warping (esp in commericial use)...any other reasons that thicker is better for restaurant??? I feel like it gets abit heavy...

 

 

If anyone has any experience using carbon steel and would like to share pls pls pls do!

I'm trying to understand more about its use/benefits/disadvantages/comparisons to other materials/why it isnt used more or less...

 

Anyways, that would be great if anyone could shed some light onto this!! I just see stainless steel and alu everywhere :P

 

Thanks,

Connie

post #2 of 3

The thick ones warp almost as much as the thin ones.   However the steel will not warp as much as the aluminum.

 

During dinner service, as much as possible, I will try to not put used pans in the bus tub for the dishwasher.   if the pan has only had fat in it, I will clean it with a rag, and reuse it.  THis practice cuts down on the warping factor.

The french style steel pans are my personal favorite.  After they are seasoned properly, they are very "non-stick"

 

 

As with any pan, the heavier the better.

post #3 of 3
Thread Starter 

 

lord toranaga that was very very helpful thank you! So let me get this right...the heavier meaning more durable?? and what would you say is the most proper use of carbon steel? Thank you so so much!

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