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  1. DaveF

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    Same, I go for 12” skillets. And I think that’s very common. But I’m typically cooking for 2, and I want leftovers so cooking a dish that serves 4 very often. I also have some 8” non-stick skillets for cooking fried eggs where I often just want to do two at a time. And I’ve seen pretty common...
  2. DaveF

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    Since I like spending other people’s money… :) Less than $50 gets a copper diffuser plate to help tame that stove for a few years until you get the house and stove you really want.
  3. DaveF

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    I’ve got All Clad D3. My caveat to them is the handles are lousy. The rivets don’t bother me but they’re a design fact to keep in mind if that bothers you. If I were buying tri-ply today, I’d look for All-Clad with dual handles. Or one of the newer brands with better handles.
  4. DaveF

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    This is a big reason why cast iron isn’t a big deal for me: I don’t do burgers or steaks or big sears in the kitchen anymore. That’s all on my grill. I’ve got a modern, whole-house, linked smoke alarm system. Setting off the kitchen alarm has the whole house screaming at me. And a wife screaming...
  5. DaveF

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    Regarding non-stickiness of contemporary (low cost) cast iron vs carbon steel: Old timey cast iron was made by grinding out cast iron giving it a smooth surface, that quickly became nonstick with seasoning. Modern cast iron, to save costs, is made with a sand cast process, no grinding, that...
  6. DaveF

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    When I buy a carbon steel pan, I’ll be going for the bargain option. No one starts conversations with me about my cookware. 😆 I don’t mind spending money on kitchen gear — my all clad was not cheap. But my understanding of CS is it’s like CI, and I take it as a low-cost workhorse (as you say)...
  7. DaveF

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    I only recently learned about carbon steel cookware. I’m thinking about buying a pan, but it’s really low on my wishlist. I’m fully stocked as of a couple years ago with All Clad tri-ply, a Lodge Dutch oven, a cast iron skillet, and some non-stick skillets. I use the cast iron some, but I’ve...
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