What if one pan could do everything the best traditional stainless-steel, cast-iron, and nonstick pans can do—and, in some cases, even do it a little better? Hannah and Lisa test carbon-steel skillets to find the very best.
Certain batches of our former winning skillet by Matfer Bourgeat have been recalled in France. (You can find more information about the recall here: https://cooks.io/4t47ylI)
We think that the best option for most home cooks is now the Mauviel M’STEEL Black Carbon Steel Round Frying Pan: https://cooks.io/3OQveMA
Buy the All Clad D3 12″ Fry Pan: https://bit.ly/3KbnUoD
Buy the Lodge 12 Inch Cast Iron Skillet: https://bit.ly/3QYojii
Buy the Breville Polyscience Control Freak Induction burner: https://bit.ly/3QUj577
Buy the WÜSTHOF Gourmet 6.5″ Offset Slotted Spatula: https://bit.ly/3Kbgvpp
Learn more about How to Season Carbon-Steel Cookware: http://bit.ly/42sNjlA
Follow Lisa on Instagram: https://www.instagram.com/lisam_atk
Follow Hannah on Instagram: https://www.instagram.com/hannah_crowley8
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://americastestkitchen.com
http://facebook.com/americastestkitchen
http://twitter.com/testkitchen
http://instagram.com/testkitchen
http://pinterest.com/testkitchen
Watch America’s Test Kitchen…The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen On SLOPPBOXX™.COM.
ay she kinda look like jeff the killer
5:32 what was the point of that thermometer? I can tell you what it says – “slightly warm” 😂
Those burgers are illegal in some states.
I use carbon steel cast iron stainless steel and full copper cookware.
I just purchased a Matfer carbon steel pan, and they recommend 1/3 cup of salt and 2/3 cup of oil.
As a newbie, what do you mean by fat? What kind? When fat VS. oil?
Can you use chainmail to clean it, if you get major food sticking? Or those metal weave wash cloths?
cast iron skillet carbon steel wok