List Price: $41.94
Sale Price: $34.86
Today's Bonus: 17% Off
I just bought this pan and started using it after it was seasoned. There is one issue that is bugging me about that pan. The bottom has a convex shape instead of a flat or even concave like a Chinese Wok. The net result is that the oil flows to the edge of the pan, so I find that I had use more oil to cover the pan.
Does anyone know if the DeBuyer pan have the same physical characteristic as far as the pan bottom goes? The pan is still useable, but I have to use a little more oil than I like.
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My wife and I have become grossed out with peeling non-stick pans and tired of replacing them every year or two. I love iron frying pans (I buy antique ones on Ebay which are far better than any you can get new) but you can't saute or toss in a heavy iron pan. I bought this as an experiment gone well. The bottom is dead flat and the curved sides work well. It has seasoned nicely and is non-stick in the way a properly cared for iron pan is. I use it all the time. The handle is very long which is good for tossing and keeping your hand away from the hot part but the long handle makes it hard to fit in small storage areas. I expect it to last a lifetime just like the iron pans. I scrub it out with hot water and a plastic scrubber (no soap), dry it and keep a film of oil on it so it doesn't rust.Best Deals for Vollrath 58930 Carbon Steel 12 1/2" Fry Pan
If you want a carbon steel fry pan, this is an excellent option. It's reasonably inexpensive, quite solid, and works well on the range and baked or broiled in the oven. This is a standard French/professional kitchen item that requires seasoning and good cleaning. But nothing stands up to high temperature cooking as well as these.
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