college_cook
Head Chef
Another thread reminded me that I wanted to ask you all something... have any of you dealt with black steel cookware? One of the chefs I work with was using what I though was a cast iron pan, but he said it was actually black steel. I had never heard of it before, and they seemed to treat it just as they would a cast iron pan. What are some of the differences? I imagine that the steel might be lighter, but is it less porous and therefore more difficult to season? Anything else I should know?
I'm considering buying a cast iron, or maybe now a black steel pan, in the near future, so that I have a quality, well-seasoned piece of cookware that is not susceptible to hot spots and the like., so I need information regarding these things.
Also, I saw somewhere online a mention of "Blue steel"... is that simply a brand or is it also a different variety of steel?
I'm considering buying a cast iron, or maybe now a black steel pan, in the near future, so that I have a quality, well-seasoned piece of cookware that is not susceptible to hot spots and the like., so I need information regarding these things.
Also, I saw somewhere online a mention of "Blue steel"... is that simply a brand or is it also a different variety of steel?