My 12” Matfer Bourgeat carbon steel pan is by far my most used cookware. My cast iron pan has been relegated to steaks and Dutch Baby style pancakes. I use a nice stainless steel sauté pan for anything else I shouldn’t cook in the cast iron or carbon steel
I would love to switch from non-stick (no-name restaurant supply store stuff) to carbon steel, but I just can’t give up putting them in the dishwasher after I’m done eating.
Would you say the seasoning was difficult to maintain? I find my cast iron needs a re-season every time I’m done cleaning it (soap, water, gentle scrub with a sponge) otherwise it looks a bit bare and sticks more.
Putting your Teflon and other non-stick applied coatings come off even faster with you put them in the dish washer. I know they say they are are dish washer safe, and they probably are for the first dozen washes.
My cast iron has gotten to the point where I practically don’t need oil on to fry an egg.
Be good to your body and your family an nice away from those coated pans.
The most used in my kitchen is a 14" stainless clad pan (SignatureWares). It’s hefty, but holds heat very well. Second would probably be a 12" cast iron. I have pretty much the same preferences as you, but I found a carbon steel pan doesn’t quite hold the heat as much as I’d like on an induction cooktop. That, and the one I have is 10.5" and I’m often cooking more than one serving so it gets crowded fairly quick.
I also like carbon steel pans. I have something like what’s in the picture. But my biggest gripe is they seem to use cast iron handles which keeps the pan heavy. I’d be fine with an aluminum handle that’s still oven safe so I can maneuver the pan more.
Hell yeah! Mirin, soy sauce and sake I presume? I wanted to ask you about the pork belly— I’ve never seen that style before. I usually roll it up, sear and finish off in the oven before slicing it. What was your process?
yes! also some smashed garlic cloves. i love garlic so sometimes i’ll add it in the egg marinade.
for the chashu, this was my bowl. i did the same thing you described but some parts after cooling and slicing were so fall-apart tender, i got some slices that almost looked like thick slabs of bacon and i took those pieces for myself. left the pretty pieces to my friends i was serving haha
all hail the mighty ramen_lord. his work and testing is EXTENSIVE and it’s about as close as you can get to authentic japanese ramen if you pair tare, broth, and toppings appropriately (he has authentic pairings listed within the book for traditional, regional, and new wave bowls).
@scrypt@Alien_Mortice this is awesome!! I'm eating ramen RIGHT NOW but it's the store bought crap. However - I did put an egg in it. And some sriracha mayo. 🤣
Very nice! Now that you have mentioned your uses of them it sounds so obvious to me, now. What a quick and easy gravy to make, now that I’m thinking about all of the possibilities. You can even change the flavor a little depending on the herbs or additional spices you decide to combine with it.
Stromboli from scratch is amazing but can take a few hours to make. I like to use this recipe as a base but I’ll change up the fillings depending on what sounds good.
I like to make a variation zuppa tuscana (the olive garden soup) in mine.
1lb spicy italian sausage
1lb bacon, cut small
4-6 big potatos depending on size, cut small
1 onion, diced
1 bulb garlic, crushed
1 cup heavy cream
1 big box of chicken broth
1 bag spinach
Crushed red pepper
Brown the sausage with red pepper first then remove. Start to cook onions and garlic then add and cook bacon. Add broth and potatoes. Once potatoes are cooked add sausage back in. Finish with heavy cream and spinach. The whole bag of spinach seems crazy at first but it will shrink fast.
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