There they are, competing for my interest. On the right: Basic nonstick. Safe choice and foolproof. Guaranteed results, if not necessarily stellar results. On the left: Stainless. The better choice. Not foolproof, but not a difficult pan, most of the time. Results almost always outstanding. And in the middle: Carbon steel. Difficult. Fussy. Better than me. But when I win with it, the results are incredible. As you can see, it is already nicely seasoned. And getting easier to use.
Tonight we revisit the carbon steel pan. A very easy test. Big steaks...
Hearty mushroom and onion sauce...
Good wine to build confidence....
And tonight, I win!
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