Swapped my stainless pan for carbon steel and it's night and day difference

I spent 2 years using this expensive All-Clad stainless skillet and could never get a good sear on chicken thighs without them sticking like crazy. Picked up a cheap carbon steel pan from a restaurant supply store in Chicago last month and my first attempt came out perfect with zero sticking. Has anyone else made the switch and found one type of pan just works better for certain foods?

2 comments

2 Comments

phoenixgonzalez2d ago

Carbon steel just heats up faster and less sticky without all that coating nonsense.

the_jana2d ago

The $30 carbon steel pan from that restaurant supply place changed everything for me too. @phoenixgonzalez is spot on about it heating up faster and being way less sticky. I used to baby my stainless pans and they still gave me trouble with eggs. Now I just season the carbon steel once a month and it works perfect for almost everything.