I still have carbon steel pans to unpack and prep for use in the new kitchen. Have to boil water to just get the beeswax off they use for transport so they don't rust.
So far steaks in this have been phenomenal. But this is stainless clad. Next step in the carbon steel. Not hard. Just need to put the hours of cooking in. Like cast iron, the more you cook, the better the pan becomes. And maintenance is key.
Oil my cast iron after every use
Don't say it like that! Mushrooms belong in all dishes!
Absolutely! Thich steaks get seared on top and then put in 450 oven.
What type?
When I was at the boat show this past weekend they had a knife dealer there so I went and talk to him. I asked how much for the lodge that which included about 14 different knives. It was $4000 I said have a nice day I’ll talk to you later.
That seems really high. They were lodge knives ?
I really don’t remember but that name sounds right. But I do remember they were made in America
how are they?
Started with their cookware first. Once my knife broke went with their knives. Extremely happy so far with all their products.
