Three years running a saute station and I'm done with nonstick pans

Lost another cheap nonstick pan last week at my spot in Austin, flaking right into a customer's order. Switched to carbon steel two months ago and even after a dozen burns it's still better than buying new pans every quarter. Anyone else ditch nonstick for good?

2 comments

2 Comments

tara_palmer11d ago

Wait, you ran a saute station for three years and just now got sick of nonstick? Took me about six months before I wanted to throw that crap in the trash. I had one pan where the coating started peeling after two weeks, and I had to fish little black specks out of somebody's eggs. Carbon steel is the way to go, man. Just gotta accept it's gonna look like garbage for a while before it gets good.

paige51410d ago

How long did you season that carbon steel before you felt like it actually worked right?