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7 minutes ago, Hassouni said:

Follow up question for all Darto owners:

 

Do you ever use cast iron anymore? I have a Lodge 12 inch (the Darto 35 sort of covers that), and a lovely old Griswold no. 8, which is comparable to a Darto 25 pan, and I haven't used them much since I became a Dartophile. Anyone else? Like, has anyone made cornbread in a Darto?

 

I use my cast iron religiously for making cornbread and frying okra.

 

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I've used Dartos to make cornbread. It works fine, but the shape is different than you get from classic cast iron skillets... flared edges along the bottom and side rather than a hard corner. The only thing I use my cast iron for anymore is nachos (in a 12" Lodge) but now that I think of it, my No 34 paella would probably work even better.

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I do not have a large enough Darto in which to fry okra. But I just can't comprehend it'd beat the 12-inch Lodge.

 

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I don't use CI for much anymore.

I suppose if I fried chicken I'd like the extra depth of CI.

 

I used to make corn bread in a CI corn mold, but I've used a Madellaine pan for years

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  • 9 months later...
18 minutes ago, KennethT said:

Doesn't that defeat the purpose of carbon steel?

 

Well, I mean, I use them as a sub for cast iron, except it's glassy-smooth from the factory (once you scrub the epic amount of coating crap off them). For thin carbon steel, I have a wok

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56 minutes ago, Hassouni said:

 

 except it's glassy-smooth from the factory (once you scrub the epic amount of coating crap off them).

This is not an issue for me... I have a big industrial vapor degreaser! 🤣

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6 hours ago, KennethT said:

Does anyone have both Darto and Vollrath carbon steel pans?  I'd love to hear a comparison between the two...

 

I have Darto and Matfer pans.

Matfer is much lighter and heats quicker

Darto holds its seasoning much better.

Darto is pretty.

 

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