DARTO pans

[Hassouni]

1 hour ago, FlashJack said:

The tempters at Darto are at it again.

 

This time a 30cm 4mm thick saute pan with helper handle. Thicker and bigger than the previous biggest saute (27cm). Only The Hulk can saute in this one.

 

https://www.dartointernational.com/pre-sale-saute-n30

 

Delivered cost worldwide $US60 but does not ship before 30 September 2022.

 

I love my Darto pans. I'm in.

 

 

 

Done

[CentralMA]

Another Darto pre-sale, another $60 out of my bank.

 

https://mailchi.mp/darto/darto-pre-sale-saute-pan-new-size-n30?e=934716f711

 

 

[FlashJack]

5 hours ago, Hassouni said:

Done

Good man. I like company.

 

I don't have a pan from there I regret. I use the 34cm paella for all sorts of things.

[AlaMoi]

I got one of the initial "thickness error pans" - n27 I think?...

the Dartos are great pans - mine has seasoned to essentially non-stick status.

 

transitioned to empty nesting meant down sizing the cookware - most of the really stuff that was in constant use is now in basement storage . . .

tempting as it is, not sure I would use a 12 inch pan now-a-days.

the helper handle is a neat touch.

[SLB]

A lot of the Dartos are out of stock.  And it is freaking me out honestly.  

[dtremit]

5 hours ago, SLB said:

A lot of the Dartos are out of stock.  And it is freaking me out honestly.  

 

The details on the May pre-sale said they expected to deliver those pans into September, so hopefully they are just prioritizing those orders?

 

The economic situation in Argentina is pretty terrible right now, though.

[btbyrd]

A review and interview with the owner of Darto:

 

 

[btbyrd]

If you cook a lot of protein and use cast iron or carbon steel, one of the best investments you can make is in a powerful portable butane burner. My favorite is the Iwatani 35FW, which is rated at a very powerful 15,000 BTUs/hr. The combination of high heat and heavy black steel is amazing and lets you develop a stellar crust in very little time. This is my preferred method for pre and post searing on sous vide protein. In this case, I'm searing a raw 36oz ribeye for about 45 seconds per side in an original Darto No. 27 that was heated over the Iwatani on high until smoking. I also use the Darto No. 15 as a grill press. The amount of quality crust you can develop in under 3 minutes is astonishing. The smell was amazing.

 

 

There is no way I could do that inside my kitchen (or any other home kitchen I've had) because there is not adequate ventilation. But with a 35FW in your batterie, you have a high output commercial quality burner that you can use anywhere. You will find a million uses for it. Camping. Tailgating. Whenever you're cooking fish. When the power goes out. When it's Thanksgiving and you need to get away from all of your relatives who are swarming the kitchen...

Edited November 17, 2023 by btbyrd (log)

[SLB]

For those of you who have both:  saute pan vs paella pan?  Reflections?

[blue_dolphin]

1 hour ago, SLB said:

For those of you who have both:  saute pan vs paella pan?  Reflections?

I like and use them both.
For the sizes I have, the sides of the sauté pan are higher, 4 cm vs 3 cm for the paella pan.  Much easier to slosh stuff over the sides of the paella. 
I bought the paella pans because they easily fit in my little Cuisinart CSO that can’t accommodate the long handles of the sauté pans when I want to finish something in the oven. 
 

Edited to add that I have the smaller pans: 20 and 25 cm. 
The 27 cm paella is the same 4 cm height as the sauté pan and that big honking 35 cm paella is 4.5 cm high. 
 

Edited June 3, 2024 by blue_dolphin (log)

[SLB]

I bought myself a Darto last week, the No. 35 paella pan.  Because, company!  

 

On revisit of this thread, I can report that they seem to have elevated their grade of cardboard; the box was untraumatized, even having been opened and resealed by customs.

 

I got no bag, which I was ok with (too many bags in this modern world.  Really, people.  We don't need any more bag swag).  It was just the gray pan in the box, with the bill of lading.  

 

I did the full 10 rounds of seasoning, most over the stovetop but a few in a 500 degree oven.  Although there's some visual blotch, the surface feels entirely smooth:  

 

I'm a little concerned that the blue-ish portion isn't uniform.  But not concerned enough not to start frying food.  

 

New chapter in life, new backpack -- a whole other community -- new pan.  Onward.  Still eating.

[rotuts]

@SLB

 

these pans are tools of great beauty and utility.

 

when properly seasoned and cared for.

 

aid not be concerned about the blue-ish area  

 

its the uniform surface you are after.

 

congratulations  

 

BTW  did the color of the handles chnange ?

 

 

[SLB]

22 hours ago, rotuts said:

BTW  did the color of the handles chnange ?

 

The handles browned a little bit; I greased them, and also I did 3 15-minute rounds in a 500 degree oven. 

 

I'm committed to testing donut recipes for my best friend's teenage baker-entrepreneur, so my theory is to fry the test donuts in this pan (I'm testing for how different fats work, since I'm the only person in his circle with lard in volume . . . anyway). My theory is to fry a whole lot of donuts in this pan over the next month.

 

You sure are right about its beauty.  I'm thrilled. 

 

And -- it isn't as heavy as I feared, either!  Part of my Darto-apprehension was the sense that it didn't save a whole lot of weight; my theory of slowly converting to carbon steel was that as I age my larger cast-iron pans may not be manageable, making the case for good ole' Matfer.  

 

But I'm weak for art, is the truth.  Especially metal art.  And metal art doubles as a tool?  I'm <daid>.

Edited February 11 by SLB (log)

[Laurentius]

On 2/11/2025 at 12:19 PM, SLB said:

But I'm weak for art, is the truth.  Especially metal art

 

Allow me to feed your weakness, then.  Try these on for size.

 

https://bluskilletironware.com/shop