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Old 03-10-2016, 10:11 AM   #31
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Debuyer steel.

I've seen these DeBuyer element B ads and claims, and count me as one of the confused. DeBuyer claims 99% iron, which is close to pure iron, yet those pans are clearly stamped, not cast. I don't think you can stamp iron. It's too brittle.
Steel is just iron with other elements added for various reasons. I'd bet DeBuyer is carbon steel.

Both CI and steel are good material for pots and pans. Iron holds heat better, but steel is lighter.

Why Debuyer wants to claim their pans are iron instead of carbon steel is the mystery.

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Old 03-10-2016, 10:39 AM   #32
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I am looking to order one of these to see if it lives up to the claims. https://www.thegrommet.com/black-cube-fry-pan

My blog http://jamesstrange.com/
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Old 03-10-2016, 06:41 PM   #33
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Originally Posted by Andy M. View Post
I'm sorry you're taking my comments personally. I was NOT criticizing you or your grammar. I have no issues with you.

Besides, a bunch of people (us) sitting around in a forum discussing a topic because we are interested in the subject is very different from a site that presents itself as having expertise on topics.
Not taking your comments personal at all my friend. Just wanted to clear up that my link wasn't "loaded with inaccuracies"

I also know my grammar and spelling is atrocious.
Now ask me if I care.

Steel is iron plus whatever ingredients those who care about those things as to strength and what ever different properties said mixtures have.

The OP's post stated the pans were Iron.
That is true.
But as for them being Cast Iron as we view it in the culinary world they were not the beast we know.

Deceptive advertising??? Might be.

Didn't see you had any issue with my grammar but I hate grammar and spelling police so please excuse me if I went overboard with my objection.

Cast as we know it heats slowly yet retains said heat well.
Carbon Steel as we know it heats quicker yet has a less retention of said heat.
Both should give you a good steak as long as you don't overcook it. Unless that's the way you like it.
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Old 03-10-2016, 08:38 PM   #34
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Originally Posted by Zagut View Post
Not taking your comments personal at all my friend. Just wanted to clear up that my link wasn't "loaded with inaccuracies"

I also know my grammar and spelling is atrocious.
Now ask me if I care.
Methinks he dost protest too much

It is, actually, loaded with inaccuracies.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 03-10-2016, 09:34 PM   #35
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I'm sure nobody cares, but cast iron skillets are no longer in my kitchen, because of the weight of them.
I have a hard anodized skillet I've been using for more than 20 years for steaks and chops, that does a beautiful job on high heat with both. I've no idea the brand, as I got it at an outlet store. My motto is always "if it's not broke, don't fix it".

Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

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cook, cooking, steak

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