Every cook has certain go-to pieces of kitchen equipment–whether it’s a favorite knife, or a particular pan. One of my particular favorite fry pans (or skillet, if you wish) is a carbon steel fry pan. Mine is a Vollrath, but de Buyer also makes good ones.) It’s been with me for (literally) decades (though I’m not going to tell you the real numbers here).
It is a lot like cast iron–it must be seasoned before use, it doesn’t go in the dishwasher, and you don’t scrub it with a Brillo pad or soap, except maybe every decade or so. It can go into the oven, under the broiler, and be used at very high temperatures.
Why do I like it so much and use it so often? Well, it has the advantages of cast iron without the weight of cast iron. Properly seasoned and…
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