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3 hours ago, paulraphael said:
Cheap does make sense given the fragility of teflon.
But I use carbon steel (Darto, Matfer) for french omelets that slide off the pan. Really all I need it for is scrambled eggs that are cooked slowly. The seasoning on the steel looks all uneven...like it ought to stick...but a spritz of Pam is all I need.
3 hours ago, paulraphael said:
Cheap does make sense given the fragility of teflon.
But I use carbon steel (Darto, Matfer) for french omelets that slide off the pan. Really all I need it for is scrambled eggs that are cooked slowly.
