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Just...don't make eggs in it. Also don't force yourself to use a pan...I love my carbon steel, but nothing beats teflon for eggs, and I've had this pan for mostly eggs and its going 3 years strong with daily use (only using silicon or wood spatula and no hard scraping) with no signs of getting less non-stick or having the coating peel or decay.
So much on this sub is like "ohhh look at my egg test" but its just BS posturing. Carbon steel is great for hot and fast searing, over a grill, over a campfire, stir fry, etc. They're great, but they're not egg pans IMHO.
Edit: like I'm not trying to pre-heat a f*cking pan to make eggs in the morning when I can barely even see cause I'm so squinty, and just need to put something in my stomach fast to stabilize the coffee.
If you are not afraid of login into the german amazon page- ( you can change the page to english without problem ). Then I can recommend you the hand forged pans from Turk Metal. A very old traditional german company. Its pricey. But since its amazon, world wide shipping should work. Turk 65532 Griddle Pan 32 cm Hand-Forged from Single Block https://www.amazon.de/dp/B002NZ904C/ref=cm_sw_r_cp_api_glt_i_1J53SG2SP289491KE3M6
Looks great! The weak seasoning towards the outer edges is normal on western burners, as the flame doesn't really heat those areas as much during cooking.
I personally recommend bamboo wok turners for home use, just to minimize the amount of seasoning lost during cooking. If you cook with a powerful wok burner than metal work turners are fine, but especially for newly seasoned pans on lower BTU stoves they can be hard on it.
I believe you're using a joyce chen wok, as it looks to be the same one as mine. Joyce Chen sells a bamboo wok turner which fits the pan curvature very well, and I highly recommend it ^.^ https://www.amazon.com/gp/product/B0009S5O3Q/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&psc=1
I ordered a slightly smaller one (12x20) for camping; i like the size and functionality over the CI camp griddles, and I rarely use the raised griddle marks on the reverse side of my other one anyways. Having more room for bacon, eggs, etc means more to me.
Did you say 9? Pic #9/20 is a cheap metaltex lid sometimes offered as splash-guard. By your description I think you refer to a Mauviel M’Heritage 250c, with the centered handle? those are harder to come by, depending on the size ebay example here. If you accept tin-lined, then Amazon Japan can supply any size in a few weeks Link herr but if you refer to the Mauviel universal lid with the side handle, those are still available through Amazon.
If you need the 32 cm, then go for it. The handle is oven capable up to a certain temperature, but you can always ignore it and go beyond, or if it worries you, just strip the coating off.
That being said, why go through all that trouble when you can get a Made-in for the same $99 (I know, awkward handle), or better yet, spend only $79 and get those 32 cm AND a stainless handle for a Swedish-made PS (PS 32 cm carbon steel pan
Got any blueberries? It's not particularly precise but blueberry juice works as a primitive PH indicator. The redder it is the more acidic.
Cheap PH test strips can be fun, I use em for cheese making so they're always around somewhere.
Following my personal taste and internet recommendations, I got this Hammered, wrought iron wok 34 cm.
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The good: It's beautyful, it shines quality, it sears food amazingly, it handles a lot of food, nothing sticks! not even the seasoning lol, not that its needed, because 热锅冷油 - of course - but still I tried.
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The bad: It's way too large for 1 or 2 people. I think I might have been happy with a 30 cm wok. My wife can barely manipulate it, which poses a rather high risk when it's piping hot and full of food, and means it doesn't get properly cleaned on time by her and I'm always the designated washer. This one has a wall thickness of 2 mm, I would pick one that is less than that.
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I would also give way much more weight to a wood handle now. I like the traditional indestructible iron handle, but it adds to the complications. I would definitively get a Yosukata if I had to pick again.
I recently picked up this one: https://www.amazon.com/dp/B08HMWZLZY
I'm also a CI kind of guy but wanted to get into the CS game. Loving this pan! So far it has taken my seasoning well and is genuinely beautiful.
There is also this BK wok that 2mm thick, but I cannot tell the size of the bottom
Cool, thanks for the info. Just a few more questions if you don't mind:
I just looked at a Solidteknics pan and from what I can tell these are exactly the same as Darto in philosophy being 3mm thick and one-piece, but their curves seem more toss-friendly. The height might be lacking a little for a decent amount of rice though. They are also wrought iron and I'm not sure if there's any difference (functional or otherwise) compared to carbon steel. They seem to imply it conducts better but I'm a little skeptical because wrought iron doesn't seem nearly as popular despite there being an abundance of high-end and niche brands. I've also heard people saying this pan feels lighter on the hands despite being just as heavy(?) as other pans of the same size. Do you have any thoughts on this brand/pan?
Is Carbone Plus and Mineral B Pro the same pan with different handles? If I understand correctly, the former has traditional flat carbon steel handles while the latter has rounded and probably more ergonomic stainless steel handles. Both handles rated for the same temps? The product page for the former doesn't show the thickness while the latter does.
If I were to get a Solidteknics pan I think I would get one that's <=10" for tossing and a 11" Carbone Plus as the larger pan. This also works out because it looks like the Solidteknics is closer in design to a Darto where there is a slightly relatively larger surface compared to the traditional flared design of other CS pans so the smaller pan isn't that small.
Should one avoid using these on a blasting wok burner and only use a rounded wok for that or is very hot temperatures from a wok burner still fine for these pans as long as you ramp up slowly?
I saw the price tag on the Wok Mon and made my own scuffed version with a $4 steel bowl, a drill, and shears.
For the price of a Wok Mon, you might as well spend more and get a wok burner, a propane tank, and cinder blocks to put the burner on.
i'm nothing if not a snob, and the name has bothered me 😅
i am looking at darto, and i love the utilitarian look. i am also looking at de buyer, available on amazon, and the nubben in the handle makes me wonder if it's going to be oven safe at higher temps..
ok i've ordered the darto. it looks sufficiently different from the made in that i can give both a good shake and return the one i don't like
thanks for the tips.
I was thinking about getting this one. Expensive though.
I discovered a category of “independent third-party” handles that aren’t part of any particular system – have you considered these? https://www.amazon.com/Removable-Different-Dismountable-Suitable-Accessories/dp/B08SW9XJV4
I ordered this lint free cotton tissue. Don't know why I didn't find it the first time where I ended up ordering a bunch of micro-fiber not realizing it's basically plastic and melts at 140F. Whatever, I'll use it for other things.
I have the Scott shop towels, they don't advertise it as being lint free, they're just low lint. I am sure that's fine for seasoning as many people I seen doing this just use regular kitchen towels without issue. But I'm a nitpicker lol
Go to r/chefknives for their introduction forum! If you're really set on getting a CS knife and don't mind an asymmetrical bevel, I would do this.
Thank you for your reply. This is the wok I bought: https://www.amazon.nl/dp/B00503Y7WY/ I’ll take your advice in account. I think ill need to adjust the badge size the the bottom diameter as much as possible. We have a household of 3 persons, so 3x10-ish minutes per portion should be doable. Can always keep the finished dish warm in the oven until the last badge is done. I think, maybe on the butane stove I’ll be able to do it in 2 batches because of a larger heated area. Only one way to find out I guess. Clean it, blue it, season it once and start to practice a lot (on induction AND on my portable burner).
I wanted it to be one piece as much as possible, not riveted on handles. Also did not want a helper handle and wanted it to be smaller. I'm using it outdoors on a wok burner and went with round bottom.
This is what I went with. It's made from one piece except for they bend the handle to be round which creates a gap that they closed off by welding on a small CS triangle. Have not blued it yet since I am waiting on a wok ring.
I just got this one
14 Inches Carbon Steel Wok with... https://www.amazon.com/dp/B00390HPHE?ref=ppx_pop_mob_ap_share
It is a wok, it works! I don’t do rivets. It seems very similar/identical to the wok shop ones.
This guy :) https://www.amazon.com/Etekcity-Lasergrip-1080-Non-Contact-Thermometer/dp/B00DMI632G (or, an older version of it)
Is it the Yosukata? Lotta reviews complaining about the coating flaking off. Your pic and a lot of the pics from reviewers on Amazon where the coating came off, the spots looks like the wok was never even blued.
In the size comparison for different Yosu woks, they have a "Semi seasoned" Yes. And a "Fully Seasoned" No. Maybe something was lost in the translation. Maybe "semi-season" just means a layer of protection from rust, but they included they ran it through 600f
Most of the reviews happy with the wok went through taking the coating off to bare carbon steel and then seasoning it. If that's bare metal on your wok, I'd go through and make it all bare metal.
Like I said I use grapeseed spray. It's not very expensive, particularly if you only use it for maintenance seasoning.
I like the spray because it's easy to apply while the pan's super hot. It doesn't make a mess for me I guess because the downdraft fan on my stove catches stray droplets, though I don't usually have a problem with cooking sprays anyway.
I'd never use an actual bottle of grapeseed oil before it went bad. I mentioned Pam spray because the seasoning guide I learned from recommends it and I think people are likely to have some on hand.
I used Purple Power degreaser. Took the linseed oil off with almost zero effort. Spray, wait, scrub with a dish brush under running water and I was done. Maybe took me 3 minutes. Very easy.
I wouldn't say that it's large enough to cook a huge meal for 4 people, but the Bellarini 11.5" CS is around 3lb...
I picked it up from Bed Bath Beyond for $35, then they increased the price to $45. Great pan for the price. I've had no warping and it heats up evenly.
I own the Lodge non-perforated one (https://www.amazon.com/gp/product/B00J9QVPIW/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1). I think I will like it more with time; it's my first carbon steel cookware and so I'm still learning how to season it properly, but based on some of what I've seen I think it's going to be awesome.
You could get one of these electric burners that plug into any electrical outlet. You can get one with two burners. But first I recommend giving the pan extra time to preheat on your induction cooktop.
Costco business center in South San Francisco. The closest thing I could find on Amazon is this one.
It's a lot more expensive though.
You seem like you know what you're talking about. Is this one, which claims to be "naturally" non stick, a real carbon steel or just another chemical non stick that should be avoided? https://www.amazon.com/Goodful-Carbon-Steel-Hammered-Wooden/dp/B08BQFDRKP
I got a cheaper one and it works well for me. The only thing is, the handles cannot be removed if you want to season it in the oven.
Chain mail scrubbers tend to work best by themselves. The best models use very smooth and tiny links. For example, this one : https://www.amazon.com/Amagabeli-x8-Stainless-Chainmail-Pre-seasoned/dp/B07Z7Y37QP
A decent sponge and detergent will take care of most messes (especially if you tackle the mess before it dries out too much). Anything tougher than that, grab a metal spatula or chain scrubber.
The uncoated waffle irons are difficult to clean and might stick, so there are hardly any manufacturers making those. I know that this is not CS, but I thought that I would mention that I have a stovetop cast iron waffle iron and it makes pretty decent waffles in case it is something that might interest you:
https://www.amazon.com/Rome-Industries-1100-Fashioned-Waffle/dp/B000BWCTL0
u/LLaserz can you confirm the size or if it's the same as this one?
https://www.amazon.com/gp/product/B01N20NYIF/ref=ox_sc_act_title_1?smid=AKDENCFW3A9SI&psc=1
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Looking to get this myself now
Weird just called that on the Canadian Amazon.
de Buyer - Mineral B Carbon Steel Egg Pan - Naturally Nonstick - Oven-Safe - Induction-ready - 4.75" https://smile.amazon.com/dp/B00462QP3Y/ref=cm_sw_r_apan_i_1SWX3C2YYJY3ZNXASYMQ
Honestly, it might be lightweight cast iron. It looks a little too thick to be carbon steel, but if it's taking seasoning, it's definitely not nonstick aluminum. In fact, it looks strikingly like this one: https://www.amazon.com/Joyce-Chen-23-0003-Lightweight-11-5-Inch/dp/B001HZXZMM/ref=sr\_1\_16?c=ts&keywords=Woks+%26+Stir-Fry+Pans&qid=1653245157&refinements=p\_n\_feature\_three\_browse-bin%3A3085452011&s=kitchen&sr=1-16&ts\....
A 10” carbon steel “cowboy skillet” aka stamped steel pan would work well: relatively thin and a 10” bottom. You can get some for about $50 on ebay and such. Or, my CS skillet has about a 10” bottomballarini cs pan
This is the best I can find so far. - I haven't bought this, so I'm not sure about the quality. I'm just looking for the same stuff as you.
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DeBuyer 9.5" blue steel crepe pan is $30 shipped from amazon right now. IMO it's the best value right now, unless you want to wait for the 9.5" Matfer crepe pan to come back down to $23.
This is a good starter pan for eggs, quesadillas, potatoes, and pancakes. If you don't cook on gas it's harder to season the sidewalls through cooking, so the crepe pan with the low side walls is a great first pan. You also don't want to own too many pieces of CS, they rust if not used regularly.
If you're not cooking on gas, it's super important to match the base to the exact diameter of your burner.
Good job! But save some elbow grease next time. I've been using these for all kinds of scrubbing chores and they make life much easier (especially if you have a cordless drill).
If I have it right and it's the same pan then it seems like a deal.
https://www.amazon.com/dp/B002ONP7UY?ref_=cm_sw_r_cp_ud_dp_0Y2EP13M7HZNK9MEV1RW
I pour it into one of these spray bottles and it has a pump. Three to four squirts gives enough oil to coat the pan. I like using avocado oil because it has a fairly high smoke point.
Those look good. I've also been reading a couple more reviews and This pan (De Buyer 5680.20) also got my interest. it's a bit more expensive but it has a stainless steel handle which is both oven proof and cold to the touch. would this also be a good option?
My favorite pan is just something fairly generic, basically meant for restaurant use. Cost me like US$30, no frills, I honestly don't even remember what brand it is, and it's not marked. Might be this one, but it's been a while.
Hard to say, but warnings of rust, and a knife that shows patina in the photos would be a start. If you can read the reviews and all the newbies are complaining that it rusted, that's a good sign.
Like this:
yeah, the Darto handle gives me blisters whenever I use it (even thru cloth pot holder/towels). I dont enjoy using it on a daily basis.
recently, i started using
https://www.amazon.com/Lodge-ASCRHH41-Silicone-Handle-Holders/dp/B00C61O502
and it's made it much more agreeable to my hand.
> like trying to clean a window with a rake.
Lol, that's exactly it.
I think a fine link chainmail like this would work better. When I find something like that in the $5ish dollar range maybe I'll pick one up but until then I'll use what I have.
This comment peaked my interest in looking up their sizes more specifically (aka exterior dimension vs. interior cooking surface). Anyway, what I ended up discovering is something totally different....that Matfer makes some pretty huge pans!
Universal Lid for Pots, Pans and Skillets - Tempered Glass with Heat Resistant Silicone Rim, Fits 6.5", 7" and 8" Diameter Cookware https://www.amazon.com/dp/B083MXDY96/ref=cm_sw_r_cp_api_i_7HFVYDVBX8TQD7VBD1R4?_encoding=UTF8&psc=1
This is what I use, it fits various sizes and you get a good seal from the silicon outer ring
I see complaints in the reviews that the Matfer warped in the oven. I think if it does that it's very likely to warp on the stovetop. Why not just get a carbon steel griddle? I have one from this brand and like it a lot.
This is the one I have. Very nice handle, it's hollow in the middle so it should stay rather cool (I have an electric stove, so I can't really tell, all handles stay cool)
Same thickness as the Mineral B. Better handle. Lower price. This is the way.
A couple things:
Most people recommended stove top seasoning, not bluing. I'm not sure blueing is really required for seasoning, most likely just recommended.
It doesn't hurt it to wash off the rust and then dry and oil it while you are waiting.
On the topic of blow torches, a propane camping stove (green canisters) should get hot enough. You can look for a simple propane camping stove, which should put out enough heat to blue it. Check your local Outdoor's store so you don't wait on shipping. Sometimes even Targets have them depending on the season. You are looking for something like this: https://www.amazon.com/Coleman-Bottle-Propane-Stove-Green/dp/B0009PUR5E/
Amazon has silicone and metal egg rings. Here's one: Norpro Silicone Round Pancake/Egg Rings, 2 Pieces https://www.amazon.com/dp/B001ULC93O/ref=cm_sw_r_apan_glt_i_0R5X3CA5KXW12X27TD88?_encoding=UTF8&psc=1
For that, I'd reccomend a cast iron griddle like this one. Not only is it great for eggs and pancakes, but it can also work for searing meats, and best of all, you can use it to make pizza with this technique, which has been the best and fastest pizza method I've yet to find. The griddle works best for this technique because the low sides makes it possible to put on the highest rack giving you that excellent crust.
Personally, aside from woks, I found carbon steel quite a hassle, and the only reason I can accept them for woks, is because I don't stir fry that much.
I would recommend getting a thick carbon steel pan then, because they're unlikely to warp, even on induction.
I can recommend these De Buyer ones: DE BUYER 5130.28 Runde Bratpfanne mit Griff aus Edelstahl 28 cm https://www.amazon.de/dp/B000TSZPW6/ref=cm_sw_r_apan_glt_i_W51V8DJZY5MDTAXSMVJQ
They are cheaper than Mineral Bs, have a stainless handle and can go into the oven.
So the thing about carbon steel and cast iron is that cooking on them is as much finesse as it is science. You, with certainty, either don't have enough fat in the pan or the pan isn't hot enough. Or both. The fat thing is easy, next time, put way too much butter in.
As for the heat, get a cheap infrared thermometer like this one and heat your pan until it reads 350 or more (don't go above 375) and plop your egg in the middle of the butter puddle.
The last thing that might be going on is that the pan cools too quickly. In some of my pans, I have to pre-heat them, and then turn them up to MAX a few seconds before I put the food in just so that the initial cold-shock of the food doesn't cool the pan down too much. Then turn it down when it gets too hot. And all of those I just sort-of had to learn.
With that laser thermometer, you can watch the temp of your pan and find the cold spots. Learn to rotate your pan when it pre-heats if you need to, and watch the temperature of the edge of the pan after you put the food in as an indicator of how quickly it's cooling off or heating up.
There is no way to safely remove all that short of a grinder, and even then you're likely to run into problems with keeping the heat even.
Just go buy a proper CS pan, no non-stick coatings.
https://www.amazon.com/Ken-Hom-KH320001-Classic-Non-Stick/dp/B07M7P49R1
This is apparently what you have, and it is described as Carbon steel with a non-stick coating.
For the handle, have someone weld a piece of 1/2” all thread and add a spring handle with an acorn nut to secure it. Should be really cheap and easy to accomplish. You could probably have the weld done for cheap or free.
LQ Industrial Stainless Steel BBQ Heavy Duty Cool Touch Stove Smoker Spring Handle Coil Grip https://www.amazon.com/dp/B08PCLQNS8/ref=cm_sw_r_cp_api_glt_i_Z28N1VHQ0HVDZMYKBC7K
Heat Diffuser, ROCKURWOK Aluminum Defrosting Tray Thawing Plate for Frozen Food, Heat Diffuser for Gas Stovetop, Energy Saving Heat Conducting Plate, 9.5" https://www.amazon.com/dp/B08R876ZGH/ref=cm_sw_r_cp_apan_glt_i_88JS8VJFV97FX3Y18GJ3 Here is one. I have one from Nordic Ware. It is just a metal plate that helps distribute heat more evenly across the surface of a pan so it does not have hotter and cooler areas.
I'm assuming it's this one. Can you explain your process for breaking it in, sharpening it, and caring for it?
Instead of using salt and hydrogen peroxide, try using ferrous sulfate (which is sold as a type of fertilizer). Only a tiny bit is needed. Ferrous sulfate catalyzes hydrogen peroxide into its radicals, and this rapidly oxidizes iron, without the harmful effects of salt. It doesn't get used up; it keeps catalyzing this reaction as long as there is hydrogen peroxide present.
The combo of ferrous sulfate and hydrogen peroxide is known as Fenton's reagent, and is used when a strong or rapid oxidizer is needed in laboratory settings.
May I suggest a way to more evenly rust the surface before doing the Fe2O3 to Fe3O4 conversion?
Use hydrogen peroxide, and put just a pinch of ferrous sulfate in the peroxide. But be careful not to touch it, or it may burn you. The ferrous sulfate catalyzes the hydrogen peroxide to turn into hydroxyl and hydroperoxyl radicals, which then immediately and rapidly rust the steel.
Boiling water will usually unstick anything. I have a kettle and usually am making tea or coffee while cooking do I've got some I can just pour in the pan. Adding water into a hot pan should start sizzling immediately. Then take a metal spatula and start scraping. The seasoning is pretty resilient so don't worry about it getting scratched. A stove top reseasoing round is quick so you can do that to patch up any areas if you're worried about it
You want a spatula that is sturdy to scrape with for anything that's really stuck on there. You don't want it to have sharp corners because if you don't have it perfectly flat the edge could dig in pretty easily. I use something like this: Mercer Culinary M18290 Hell's Handle 6 x 5-Inch Heavy Duty Turner/Spatula, Stainless Steel, Multi-Colour https://www.amazon.co.uk/dp/B00DT1XEMS/ref=cm_sw_r_apan_glt_i_7TF318Y82ZZAXD8CJMGD
I have a portable induction unit that's made for round bottom woks. I just take it out when I need it. It's mega efficient, get's hotter than any regular home gas stove. No excess heat or fumes, enviromentally friendly if you care about that.
Frying up a pound of mince meat takes 60-90 seconds on half power or just above. A full meal for 2-3 people with some vegetables and a sauce with the right consistency takes 2-4 minutes total. And you can even take less time the more skilled you are with raising the heat even more.
I have this one for reference:https://www.amazon.de/-/en/360-3000-Induction-Cooker-Louisa-Silver/dp/B00C2XPYBI/ref=sr_1_5?keywords=saro+induktion+wok&qid=1639994583&sr=8-5
I don't use the included wok much but it's off very high quality and is fully clad and good for other stuff. Makes a mean bolognese.
The only real con is that it likes heat and it will only give you heat. It's not really for simmering stuff. Sure setting 1 and 2 is the low power modes, but it's basically just a switch that turns the heater on and off at set intervals. But it works fine, just maybe not for delicate sauces.. But you wouldn't do that in a wok to begin with so it's not really an issue imo.
For woks, thin baby thin! Restaurant supply stores with focus on asian cuisine or even just your local asian grocer. No need to get fancy, the restaurants don't need fancy and you don't either.
Here it is! de Buyer - Mineral B Omelette Pan - Nonstick Frying Pan - Carbon and Stainless Steel - Induction-ready - 9.5" https://www.amazon.com/dp/B00F2GYNA0/ref=cm_sw_r_cp_api_glt_fabc_F74YN7YM34MGV6A6NX2Y
Looks really similar to this one that Kenji has recommended in the past: https://www.amazon.com/dp/B000OFREBY/
I don't think it is since the coloring on the smaller handle is different, but very similar.
I think they're generally marketed as "blue steel", i.e.: https://www.amazon.com/dp/B001VH70WM/?tag=pmak-20 or https://www.amazon.com/Ottinetti-Steel-Shallow-Round-Baking/dp/B011CNX4Q0/ref=sr_1_3 (I haven't used these pans in particular, so I can't say if they are good or not).
I think most pans deep dish/Detroit style pans are aluminum though. I use aluminum and it works great. Maybe there are pizza making forums that can help if you don't get many responses here.
For a pan with a handle like a Darto that you can use in the oven, I'd recommend at least a couple rounds of seasoning in the oven to easily season the handle, and after that do as many rounds as you like on the stove top if you have a gas burner. It's convenient to season a handle this way if it's raw steel, especially if you use it with a silicone handle cover most of the time, where water can get trapped. Btw, this Lodge handle cover fits perfectly on my Darto.
While not carbon steel, I found the “ExcelSteel” wok to be very good. It is cast iron but not very heavy. We use it on induction stove.
ExcelSteel 13-Inch Super Lightweight Cast Iron Wok https://www.amazon.ca/dp/B0010DEQMY/ref=cm_sw_r_cp_api_glt_i_GTGSWHNM9H66W2TBNZ3J?_encoding=UTF8&psc=1
It came with the pan when I bought it but you can get them on Amazon, just search for debuyer handle cover and you should find it
DE BUYER 1830 Mineral B Element Series 4636.00 Grip Protector Neoprene 20 cm https://amazon.co.uk/dp/B00DSH9BFM/
I use this Mafter almost every day, and its like ~$20.
The low walls give you a lot of mobility for scooping and pushing food around.
If you're still looking, I found it on ebay from "angelseller" for $39, which coincidentally I found it on amazon for $49 by "angelseller" right before that. Weird. Amazon's "official" price seems to be $70 right now. I think I'm gonna bite on ebay.
Just make sure to get a heavy wok. A lot of them are light and only 1.2mm thick steel and can warp.
Instead get a wok that's 1.8mm thick (14 or 15 gauge steel) and it won't warp.
E.g. here's a good round bottom one (but can only use on gas stoves). https://www.amazon.com/Craft-Wok-Traditional-Hammered-731W88/dp/B00PUZT9MU
Here's a decent flat bottom one: https://www.wokshop.com/newstore/product/carbon-steel-pow-wok-hollow-metal-handle/
I dont recall, but it was similar to this
I have a De Buyer omlette pan that seems to be roughly the same. 24cm wide, 16cm cooking surface, with rounded sides instead of the flat angle.
https://www.amazon.co.uk/gp/product/B00F2GYNA0/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1
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Big enough for 2 eggs, but 3 would be crowding it.
I’ve posted before and after pictures on her somewhere I think. This is the larger size; i have a 12x20 which is good for on-the-stove or am doing small breakfast on grill; this one is 14x23: it fits on the top of my grill perfectly. Good if I don’t want 2 12-inch pans on there.
I replied for OP who seems to be located in the UK.
Your amazon accounts works on every amazon page, I gave link to the .de german site. You can login and browse it in english. I can't predict if it will show them as available for shipment or not.
Carbone Plus Product Page amazon US
Turk Homepage in english If you are interested in the Turk Pans and they are not available for you by loggin into german or european amazon, they have contact info on their site.
I use a Matfer Bourgeat as my go to pan. All steel and not too expensive.
Debuyer Carbone Plus are temperature safe, yes they have handle coating, but its heatproof unlike the mineral b ones.
Turk is also great, german craftmanship and affordable due to no advertisments
One of the problems with induction burners is the size that is drawn on the stove top is not the size of the burner. The induction coil is usually about 3/4ths the diameter of what is drawn out on the stove top.
Best bet is to use the biggest burner on the stove. If it's still not big enough, oven seasoning is your best bet.
If you've got spare cash, you could shell out for one of those portable gas burners: Portable Camping Gas Cooker Stove + 4 Butane Refill Bottles For Fishing Picnic / Camp Cooking Gear Cookware Camping Utensils Supplies Kitchen Grills BBQ Essentials Campfire Set Kit Hiking Fishing Hunting Outdoor Picnic Equipment Stove Cooker Professional https://www.amazon.co.uk/dp/B01G1CB92I/ref=cm_sw_r_apan_glt_fabc_HN0RDQX1WEXK9SQQN2F3
If you just wanna do oven seasoning, I see,some people in this thread have said 2 hours in the oven. That's way too long. Not that it's bad, it's just a waste of time. Preheat your oven, then 5 minutes before you throw the pan in the oven, preheat your pan and oil on the stove top to smoking point. Pour out the excess oil, then wipe the oil all over the inside and outside of the pan with 2 or 3 paper towels (be careful not to burn yourself). Wipe it like you're trying to dry it. There shouldn't be any pooling or globs of oil. Then throw the pan straight in the oven. 30 minutes in the oven should cure the seasoning properly since you got a nice thin coat (hot oil gets thinner, so you get as thin a layer as possible by getting it to the smoking point before going in the oven). After that, pull it and let it cool down for 10 minutes on the stove top. Leave the oven on. Now do another repeat seasoning by heating oil to the smoke point again, and another round in the oven. You can do this however many times you want. 2 should be good. 3 would be nice. 5 should be really nice.
It is definetly not epoxy coated. It is coated, but it is not smoth like the mineral b pans coating. And debuyer gives it unlimited oven time rating, unlike the 10 minute restriction on the mineral b.
The english pages from debuyer are useless, check the french one and use DeepL Tanslator ( the best free translator in the world btw :P )
"Poêle conçue spécialement pour la cuisson à des températures élevées dans un four traditionnel fermement rivetée feuillard en noir avec un traitement spécial peut résister à des périodes prolongées dans le four" = "Pan designed specifically for cooking at high temperatures in a traditional oven firmly riveted handle in black with a special treatment that can withstand prolonged periods in the oven"
Their own amazon brandshop in their native language.
If you want to know what exactly the coating is, then im afraid you have to contact de buyer. It is definetly not the epoxy one as in the mineral B pans. I own both, both handles look and feel diffrent. And most importantly the carbone plus pans handles never changed after seasoning in the oven. Carbone Plus are mostly sold under the radar, as in that they don't get advertised for the consumer market by debuyer. So they also put a coating on them that has less of a refined look and feel and is more tough.
Photo of my own pans as comparision you can see how on the large mineral b pan the handle has discoloured permanently and melted on one side. And also how diffrent the carbone plus pan's handle looks.
If anyone wants the benefits of using one of those wax compounds but isn't quite ready to make their own puck, I recommend Crisbee Puck. It's got beeswax and several other oils blended together.
Matfer SS ftw. Had it for a year and it’s been great.
Good balance of weight and thickness, handle works well, over safe.
I have a cheap/thin 20cm and 28cm Salter that I picked up testing if I would like CS. After deciding I did, I got this De Buyer Omelette Pan, 24 cm, Silver a couple weeks ago to fill my in-between size cooking. I'm really happy with it, although it did take about 5 seasoning layers with sunflower oil before I was happy with it (2 oven and 3 stove top). I'll be doing a few more when I get the time.
Eastman Outdoors 90411 Portable Kahuna Burner with XL Pot and Wok Brackets with Adjustable and Removable Legs https://www.amazon.com/dp/B003GISCDK/ref=cm_sw_r_cp_api_glt_fabc_247S8D5SPRV863Z3SB0N?_encoding=UTF8&psc=1
Wok Spatula Stainless Steel, Wide Metal Spatula with Hollow Long Handle Wok Utensils,Silver/14.7Inch https://www.amazon.com/dp/B07KVH87K7/ref=cm_sw_r_cp_api_glc_fabc_MAN1C210019CV18Q960A
Try one of these wok spatulas, they are great
In that case, a carbon steel or cast iron roasting pan might suit your needs. Roasting pans have two looped handles, which is more convenient for oven use.
Lodge makes this 17 inch cast iron pan with looped handles, but measure the depth of your oven before you buy it.
I like these because they’re dirt cheap, I don’t worry about them getting fucked up. Only complaint is that the edges can be a little sharp and they mess up my sponge when washing.
I just got this a couple weeks ago:
https://www.amazon.co.uk/gp/product/B00F2GYNA0/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1
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Works quite well for 2 eggs at the same time.
if you have "soot" you are not cleaning them properly. the Made In pan does not keep seasoning as well as the Matfer.
what oil are you using to cook and at what temp? if you are using EV olive oil, you can't cook too hot with it as it will burn and taste acrid. That said, i use it all the time, but within limits. Grapeseed is used for any high heat stuff and initial seasoning. Acids like vinegar and lemon juice can remove seasoning as well, but seasoning comes and goes, it's a living thing!
as soon as i am done cooking i get the pan ripping hot and i run the faucet as hot as it will go. i put the pan under the hot water(BE CAREFUL OF STEAM), most of the crap comes of in that step. i use a chainmail to swirl around and get any sticky stuff and chunks. then i use a lighty soaped sponge to release any sticky black stuff left over from those steps. all that takes about 45 seconds.
i let the pan dry over the flame then apply a light(very light) coat of Crisby and wipe it all around with a cloth towel that I keep around just for this waxy purpose.
So all this is saying that proper cleaning leads to proper seasoning! you can't hurt the pan so go on and cook!
sorry fo the long reply!
I think this scrubber is pretty magical. It's made specifically for carbon steel, so the bristles are nice and gentle on my carbon steel and cast iron seasoning and the attached scraper gets anything that is stuck on. I haven't damaged my seasoning by using the scraper, but you may want to be careful. This has become my favorite tool for washing just about all pots and pans (stainless steel as well).
That said, I'm not sure you really need to worry too much about using water the way you have been. If you are losing a significant amount of seasoning from a rinse, then something is wrong, but I don't think it's the water. I just keep an eye on my pans and if the seasoning looks a little worn from a wash or from cooking something acidic, I give it a quick maintenance seasoning before hanging it back up.