re: Recommendation for pots/pans

I didn't know I needed a carbon steel pan until this thread.

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Misen nitrified non stick carbon steel. No coatings. You can use metal utensils and wash with soap. No rust. Great pans.

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this pan really has me intrigued. Maybe I'll get one of these to try, or a Made-In...

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What's the benefit of carbon steel over cast iron?

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lighter. not sure much else. So this is a hybrid where it's lighter than cast iron and heavier than carbon steel. allegedly this holds heat better like cast iron rather than carbon steel

Solid Silver stuff is what you want.

Not only can you cook with it, it is an investment!

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lighter.

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Which comes in handy when you're trying to toss food in the pan. Trying to toss a 14 inch Smithey cast iron skillet is a bitch

It's lighter, not a game changer, but easier to move around than a pan of equal size in cast iron.

Responds to heat a lot faster, so there's more control over them temp from the burner. Cast iron is going to hold heat, a lot longer, so turning down the heat will take a little more time to cool down.

They season simarly to cast iron, but because they get so hot so fast, you can burn off the seasoning in a carbon steel pan pretty quickly. Was seasoning mine on the grill, high heat, forgot about it for too long and the seasoning flaked off and had to start over.