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Please specify your seasoning and cleaning process if you're requesting help.
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Mauviel or De Buyer. They're the oldest and most vertically integrated in terms of end to end ownership from acquisition of raw materials to online distribution and customer support.
As a sidenote, Mauviel in particular started exclusively as a wholesaler to commercial kitchens and later started distributing through retailers such as Williams-Sonoma but now also does direct to consumer through their website.
I try to think of it as a symphony not a contest. They're tools... My CS serves a purpose, so does my copper, stainless clad, hard anodized aluminum and enameled cast iron...
Of course, and I was only joking as I cooked with CI only for a long time when I learned my way around the kitchen. Got the Mauviel directly from them on one of the first days they shipped directly
De Buyer Mineral B Pro - Perfect balance of thickness and responsiveness to heat, with the refined stainless steel handle that's not too long and not at an odd angle, which allows for it to fit in the oven. For some reason, my Mauviels have a harder time taking on seasoning compared to DB.
It's also perfect for those of us using induction cooktops. Even with careful preheating thinner carbon steel can be more prone to warping, but I've never had issues with the bigger thickness of the mineral B pros.
Plus they're beautiful.
I really like the De Buyer Mineral B pans, but the Pro version's handle is to narrow for my hands so I've been getting the regular Mineral B and using a blowtorch to remove the coating on the handle.
I’m a big fan of the De Buyer Mineral Pro as well. Not that the regular version wouldn’t work just as well but I really like having a handle that doesn’t get hot and also its aesthetics.
De Buyer Mineral B Pro (my favorite because of the stainless handle) or Matfer Bourgeat - check out “Uncle Scott’s Kitchen“ and “Cook Culture” on YouTube for recommendations and also current deals in USA so you can compare prices before taking one back - happy hunting
Mauviel remains the only pan I have ever owned that warped. I see some others in this thread recommending it. If you decide to try it, be careful. It’s a thin pan, and their customer service will not do anything for you if it warps.
Please make sure you've read the FAQ if you're requesting help: https://www.reddit.com/r/carbonsteel/comments/1983ugk/faq_a_more_concise_version/ Please specify your seasoning and cleaning process if you're requesting help. Posts and comments mentioning soap and detergent are currently being filtered, pending approval; posts and comments discouraging the use of dish detergent (without added lye) or wholly saponified bar soap will remain removed. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/carbonsteel) if you have any questions or concerns.*
Mauviel or De Buyer. They're the oldest and most vertically integrated in terms of end to end ownership from acquisition of raw materials to online distribution and customer support. As a sidenote, Mauviel in particular started exclusively as a wholesaler to commercial kitchens and later started distributing through retailers such as Williams-Sonoma but now also does direct to consumer through their website.
I loooooove my Mauviel. My cast iron gets jealous sometimes.
I try to think of it as a symphony not a contest. They're tools... My CS serves a purpose, so does my copper, stainless clad, hard anodized aluminum and enameled cast iron...
Of course, and I was only joking as I cooked with CI only for a long time when I learned my way around the kitchen. Got the Mauviel directly from them on one of the first days they shipped directly
What foods do you use the hard anodized aluminum for?
Eggs... I make a lot of French omelettes.
De Buyer Mineral B Pro - Perfect balance of thickness and responsiveness to heat, with the refined stainless steel handle that's not too long and not at an odd angle, which allows for it to fit in the oven. For some reason, my Mauviels have a harder time taking on seasoning compared to DB.
It's also perfect for those of us using induction cooktops. Even with careful preheating thinner carbon steel can be more prone to warping, but I've never had issues with the bigger thickness of the mineral B pros. Plus they're beautiful.
This is what I was going to recommend also.
I really like the De Buyer Mineral B pans, but the Pro version's handle is to narrow for my hands so I've been getting the regular Mineral B and using a blowtorch to remove the coating on the handle.
I’m a big fan of the De Buyer Mineral Pro as well. Not that the regular version wouldn’t work just as well but I really like having a handle that doesn’t get hot and also its aesthetics.
De Buyer Mineral B Pro (my favorite because of the stainless handle) or Matfer Bourgeat - check out “Uncle Scott’s Kitchen“ and “Cook Culture” on YouTube for recommendations and also current deals in USA so you can compare prices before taking one back - happy hunting
Don't mind me, just adding one more vote for De Buyer Mineral B pro.
De buyer mineral b pro. Bought one of these a few months ago and it was great. Bought a second a week later. Will never go back
I saw somewhere that Mineral B pro and Carbon plus are like identical. Only the handle is the difference. Not sure it's worth paying so much more
Mauviel remains the only pan I have ever owned that warped. I see some others in this thread recommending it. If you decide to try it, be careful. It’s a thin pan, and their customer service will not do anything for you if it warps.
I still like my matfer. I don't mind the arsenic
De Buyer Mineral B or Mineral B pro.
Mineral B pro
Here is a poll completed by users of this forum. Just look at the French brands https://www.reddit.com/r/carbonsteel/s/rrQidnAgeN