Do you have the country chef pan by de buyer? I've considered buying one a few times, but never bit the bullet.
Originally Posted by kokopuffs
I own a complete set of DeBuyer M.B. pans and they cook meat a bit different than cast iron. The difference (i.e. cook and flavor) is really subtle and you gotta' experience the it all.
I prefer the sear from a de buyer, I think they're easier to season/maintain, and you can actually move them around easily. I don't recommend other types of carbon steel cookware, well, maybe Paderno, the jury is still out on their fry pan.
Enameled cast iron is another good option, but have to be cleaned every time you use them, and are heavy.