Hi,
We had a new kitchen put in, and the range uses induction, so we need to replace some pots and pans.
We want to buy a new wide (min. 35 cm, and up to 40 cm.) frying pan suitable for induction, but the only one we could finds is a carbon steel one.
Seeing as we use this sort of pan to simmer things, make sauces, etc. rather than just fry, would carbon steel be OK?
Its chief virtue seems to be that it heats up very quickly, and holds a very high temperature.
However, what we *really* wanted was just a Teflon-coated large-size pan.
Is carbon steel the righ thing and, above all, is it tough to clean and maintain?
And is it fragile?
All the best,
Alex R.
We had a new kitchen put in, and the range uses induction, so we need to replace some pots and pans.
We want to buy a new wide (min. 35 cm, and up to 40 cm.) frying pan suitable for induction, but the only one we could finds is a carbon steel one.
Seeing as we use this sort of pan to simmer things, make sauces, etc. rather than just fry, would carbon steel be OK?
Its chief virtue seems to be that it heats up very quickly, and holds a very high temperature.
However, what we *really* wanted was just a Teflon-coated large-size pan.
Is carbon steel the righ thing and, above all, is it tough to clean and maintain?
And is it fragile?
All the best,
Alex R.