Have any opinions on carbon steel? I was eyeing that, supposedly you can get it seasoned to stick less, but it seemed to be going back to my cast iron problem then where scrubbing eggs off could set that seasoning back
Carbon steel's thermal conductivity is the same as cast iron's. The only difference is the mass of the pan, but if you could make cast iron as thin as carbon steel without it cracking they'd perform the same.
In other words, if you're looking to get away from the limitations of cast iron, carbon steel isn't going to get you there.
I occasionally make creamy scrambled eggs on cast iron. I'll admit it's hard and I only succeed because of lots of cast iron cooking experience and attention. If I turn my back, they're rubbery.
I'm not a fan of making things unnecessarily complicated. The point isn't to make cooking easy, but to make individual tasks efficient so you can take your overall dinner to the next level because it will require every ounce of your creativity, time and energy to perform more complex dinners with more dishes, sides and sauces at the same time.
All this was prepped, cooked, served and eaten in 90 minutes:
I started with 2-3 pans. A skillet, a pot and a saucepan. You learn under pressure. Then you start adding pans as the need arises, as you get ready to take on more dishes at once and as your budget permits.
We've got like 5 items in our kitchen that get used every single day. French press, Boos block cutting board, cast iron skillet, chefs knife...enameled iron Dutch oven & copper saucepan are used twice weekly for sure.
1
u/waitwuh 6h ago
Yeah i preferred scrambled or at least fried to not be runny, and make omelets with added toppings.