Comment Comment by acomjean We've been using carbon steel pan. Its like cast iron but much lighter (not light though). They look kinda narly, but you get used to it.You "season" from time to time (oil high heat) but we haven't in at least 6 months and use that thing at least 6 times a week. Easy to clean too.This article kinda give the details. (you have to dodge a modal and click "read more"...sorry)https://www.cooksillustrated.com/equipment_reviews/1623-12-i... parent acomjean 4 years ago
You "season" from time to time (oil high heat) but we haven't in at least 6 months and use that thing at least 6 times a week. Easy to clean too.
This article kinda give the details. (you have to dodge a modal and click "read more"...sorry)
https://www.cooksillustrated.com/equipment_reviews/1623-12-i...