DE BUYERCoupe Lyonnaise' Frying Pan Blue Sheet Metal

Sorry... Forgot to take a before picture of the stir fry lol.- I believe this is basically the best wok you can buy, as traditional wok shapes, even flat bottom ones, are too small to cover the entire burner area.- It's huge! But you want a huge pot for stir fry, as volumous leafy vegetables cook down to nothing. Since it covers the entire burner, it cooks very fast!- This pan WILL warp! But all pans warp, even my $300 all clad 5 ply. But this is an easy fix, especially as it is so thin. just heat it, put a 2x4 over the bump and hammer it once or twice. Done!- I believe there are three real considerations for carbon vs stainless steel: 1) how easy it is to clean (carbon is easier, as it seasons itself, so you just wipe it), 2) whether you mind staining the food, and 3) whether you want to sear.- For example, I wouldnt cook scrambled eggs in the carbon steel pan, as it will stain the eggs. But if I'm making stir fry, I don't want to bother with cleaning the pan every time, and I don't want to baby the temperature. Carbon steel is very forgiving, which means it's easy to sear anything, meat or veggies, and even if you mess up, you can just scrape it off without anything sticking and smoking -- much unlike stainless.- Anyways, this is a big, cheap, thin pan. But its amazing for stir frying, as stir frying is lowbrow, stupid, pragmatic cooking for lowbrow stupid pragmatic cooks! Don't let anyone tell you otherwise. Remember: burnt food is a feature not a bug, and, never measure anything.

There is nothing bad about this pan but if you are looking for a reasonably priced carbon steel pan to use everyday this is not the one for you...in my opinion the 1mm thickness and relatively low heat tolerance are issues...you need to watch it like a hawk to keep it from overheating...I bought it for the high sides so that I could quickly do vegetables while my meat is resting...it is perfect for that...Seasoning was not an issue and haven't seen any warping but it is so thin I could see it happening easily....I am giving it 3 Stars because of the limitations and it is a specialty pan with low heat tolerance

I don’t know what to say. It’s so light I can flip it easily. It heats up almost immediately on my gas stove, I’m ready to cook like RIGHT NOW! You have to work fast with a pan like this , but I like that. This pan has almost no promo on YouTube. That’s cool , but not to know about super thin carbon steel is limiting one’s cooking alternatives.Love this pan. Makes me feel like a chef. Just be ready to work fast. I’m sureu there are lots of real deal chefs that love this oan!

Buen material y de pequeño tamaño.

Padella in ferro grezzo, funge da antiaderente naturale. Necessità di una cura maggiore rispetto a padelle in Inox o alluminio. Ma si fa apprezzare.