It's beloved by restaurants and home cooks alike for its durability and nonstick capabilities.
and doesn’t take long, maybe a single afternoon—and some open windows! That said, you can always go for a pre-seasoned version if the process intimidates you.In a restaurant setting, things like ergonomics and aesthetics are of little importance . A line cook needs a pan that gets hot, like, five seconds ago fast. The pan should respond quickly to temperature changes and be lightweight enough not to cause wrist pain from repeated flipping and.
These pans feature a flat bottom with wide, sloping sides, usually about two inches high. The long angled handle makes it easy to grab it out of a hot oven or off of a charcoal grill . Outside the restaurant world, these qualities make carbon steel pans the perfect choice for searing or sautéing meat, fish, or vegetables. They can even be used to make omelets or delicate crepes, with a little finesse.
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