Hey Simply Red! Use carbon steel much?
 

OK, so my love affair with cast iron is both well-documented and true. But believe it or not, I do own pans and skillets that are not made of the metal from Heaven.

I've got a carbon steel wok that absolutely kicks ass, and I'm considering buying a few CS skillets. Thoughts?

You know anything about black steel?

I've got a few older non-stick, but thinking about getting rid of most of those, save one or two smaller omelet pans.

Hmm, no, no never have used them. Question, are they all non stick, because I seem to remember seeing them and they looked as if they'd stick, so I backed off. By the way, doesn't Crate and Barrel have an outlet outside of NMB? That's a great place for pure quality.

Read carefully the care statements...some of the new non stick cant go through a dishwasher.

Nothing beats cast iron.

They're kinda like cast iron. Once they're seasoned properly, they take on the characteristics of non-stick.

No idea about a Crate and Barrel outlet... I couldn't afford it even if they did. I have to keep up with my Lodge Outlet habit.

Carbon steel is old. WAY old. Been around a LOOOONNNNNNNG time. They're not non-stick.

But you're right. Nothing beats cast iron.

But I love my carbon steel wok.

I'll try one, honestly, I'm a little burnt out on cooking. I cooked for me 'Ex' like everyday, almost. Thank god that train wreck is over.

Isn't "carbon steel" somewhat redundant?

I think I'm going to buy one and give it a shot.

Probably, but it's a clarification away from stainless steel.

Heh, thats what I was thinking. I know 'mild' steel has a less amount of carbon. Its commonly used in fabrication. 'High' carbon steel is much harder.

Yes, if it doesn't have carbon, then it is iron.

Is carbon stainless magnetic? Would it work on an induction stove?

If it has iron in it, its magnetic.