Brooklyn1 wrote in rec.food.cooking:

> On 27 Dec 2016 17:26:00 GMT, notbob > wrote:
>
> > I got one fer Christmas! Yay!!
> >
> > I got an 11" de Buyer carbon steel skillet. ATK sez they are the
> > best thing since sliced bread and even have a U2B video extolling
> > their virtues:
> >
> > https://www.youtube.com/watch?v=GWNl-uJD0Uo
> >
> > While I've successfully seasoned my pan and a lotta food
> > slips/slides around successfully, eggs still stick and are NOT like
> > a "puck in air hockey". I suspect that 'browned' seasoned finish
> > takes more than a few weeks to acquire.
> >
> > If you can flip foods ina skillet, look for curved sides. Mine has
> > straight sides and is a little more difficult to flip (not
> > impossible and not an affectation!).
> >
> > I keep y'all posted. BTW, I'm having steak fer dinner.
> >
> > nb
>
> Much better than cast iron, especially in the larger sizes where
> cooking with cast iron is like a workout at Gold's Gym.
> I have the 12" pan, excellent for all uses especially
> burgers/steaks... eggs don't stick and I often use it for my dozen egg
> potato omelets:
> https://www.lehmans.com/product/lodg...steel-skillets
> I've been thinking about getting this monster for a long time but I
> don't have a houseful of company anymo
> https://www.lehmans.com/product/seas...eel-skillet-16
> I don't think carbon steel pans would work well with other than gas
> stoves, I've used electric stoves and found they create hot spots with
> frypan cooking.

True, although there are detractions to gas over electric, the gas
ranges work very well with cast iron and carbon steel.

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