On Tue, 27 Dec 2016 20:55:08 -0400, wrote:

>On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 >
>wrote:
>
>>On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, 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
>>
>>My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years. OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.
>
>That makes no sense whatever! 'New' carbon steel is no different to
>'old' carbon steel, a carbon steel wok is merely one style of pan made
>from carbon steel. I don't think carbon steel woks have been around
>500 years, or anything close to it. YMMV

For stir frying in a home kitchen this will out perfom any wok, plenty
of heat because it spans two burners... and has many other uses:
https://www.amazon.com/gp/product/B0...=sr_1_3&sr=8-3