• themeltingclock@lemmy.world
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    1 year ago

    Carbon steel pans. You season and treat them like cast iron, but they develop a beautiful, smooth, non stick surface. I just made two over easy eggs in mine. They’re basically all I use anymore - no PFOx, no muss.

    I thought I bought two from a French company that started with an ‘M’ but I can’t figure out which brand 😂

      • themeltingclock@lemmy.world
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        1 year ago

        Yes! That’s it - Matfer. I think America’s Test Kitchen recommend them and I’d follow ATK off a cliff on kitchen advice. So far, the pans have been fantastic, but I can’t imagine there’s a whole lot to go wrong with a carbon steel pan.