Russellkhan
Senior Cook
I have two cast iron skillets, a 10" Griswold which I love, and a 12" Lodge which is OK, but not nearly as nice as the Griswold. Last time I dropped in at Sur La Table, I noticed that they had some very nice looking black steel frying pans. They are at least as thick and heavy as the cast iron, and seem to be constructed very well.
I'm very tempted to replace my 12" cast iron with the black steel pan of similar size, but wanted to check in here and see if anyone had experience with both and wanted to give me some input about how they compare.
As an aside, my gf's nonstick pan is near the end of its days and I'm hoping that the black steel will seem more accessible to her than the cast iron does (I've never managed to get her to try cooking with cast iron, not sure why I think I'll do better with black steel, but I do, at least a little).
Thanks for any opinions,
Russ
I'm very tempted to replace my 12" cast iron with the black steel pan of similar size, but wanted to check in here and see if anyone had experience with both and wanted to give me some input about how they compare.
As an aside, my gf's nonstick pan is near the end of its days and I'm hoping that the black steel will seem more accessible to her than the cast iron does (I've never managed to get her to try cooking with cast iron, not sure why I think I'll do better with black steel, but I do, at least a little).
Thanks for any opinions,
Russ