Nuthin but steel and oil
Steel and the Surgeon, since at least the late 90s, have turned to me for advice on all things tech.
But when it comes to food, I generally speak to Steel first, then Bryson and Pac, although I mainly hit up Bryson for Japanese food tips and Pac for Korean.
Now, when Alison first got sick, one of the first things I did was to toss/donate alla our Teflon cookware and replace it was “safer” ceramic cookware.
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The above is a “safe” ceramic pan and was the pan I pretty much used daily for just about everything since Alison got sick.
It’s slicker than a greased pig running downhill BUT I still don’t trust it completely, despite it being ceramic.
Now, the last time I was at Steel’s he showed me his daily driver – a seasoned carbon steel pan.
20 years ago, I had an old cast iron pan that I loved and lent to Rain for our Bachelor Cooking series.
That was the last time I ever saw it.
A few years later, I picked up these two enameled cast iron pans and generally use those for steaks and burgers.
They are buttery smooth to cook with – I’m exceedingly proud of the season that I’ve gotten on then.
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But I was intrigued with Steel’s super lightweight carbon steel pan.
Me: How do I use it?
Him: (shrugging) Just like cast-iron. You wash it after every use with salt and hot water, apply some oil, wipe it down, and put it away.
The idea of using a pan that’s naturally non-stick, but doesn’t weigh a ton like my cast-iron, really got me.
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To this end, I picked up my own lightweight carbon steel pan and have been using that regularly.
The above is what it looked like day 1 after I cooked once with it and then gave it a quick scrub.
And below is after at least six-seasonings and daily cooking; I’m proud to say that it’s pretty much the same level of non-stick as my original daily driver, above.
Because it’s carbon steel and not cast iron, it’s far less porous than cast iron and I can’t seem to get the seasoning to look even like it does on the cast iron.
But, looks aside, it’s just as non-stick as my old regular cooking pan and I know that there’s nuthin there but steel and oil.
What I love the most about it is that it should last forever and I can give it to the kid someday.
Here’s hoping he’ll be as nerdy about these kinda things as I am.
Her: …guess his name!
Me: I don’t think…
Her: It’s the best name for a chef. Are you ready? His name was…Chef…Bacon!
Me: (amused) That is a good name. The next best name? Chef Cured Meats.
Her: Or Chef Spiral Ham?
Me: We can stop this now.
Her: (claps and rubs hands together) I’m just getting started.
OK, maybe I shouldn’t hope for that.
Location: W 72nd and Broadway, watching the kid cross the street by himself
Mood: super anxious
Music: My sugar’s the sweetest around. (Spotify)
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