{"id":28562,"date":"2023-07-27T20:00:00","date_gmt":"2023-07-27T20:00:00","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/07\/27\/i-finally-tried-this-constantly-sold-out-carbon-steel-skillet-and-its-given-me-the-perfect-sear-every-time\/"},"modified":"2023-07-27T20:00:00","modified_gmt":"2023-07-27T20:00:00","slug":"i-finally-tried-this-constantly-sold-out-carbon-steel-skillet-and-its-given-me-the-perfect-sear-every-time","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/07\/27\/i-finally-tried-this-constantly-sold-out-carbon-steel-skillet-and-its-given-me-the-perfect-sear-every-time\/","title":{"rendered":"I Finally Tried This Constantly Sold Out Carbon Steel Skillet and It\u2019s Given Me the Perfect Sear Every Time"},"content":{"rendered":"


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We independently select these products\u2014if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.<\/p>\n<\/div>\n

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I\u2019ve always loved cooking in my cast-iron skillet<\/a> \u2014 probably because I can\u2019t get enough of the old-school look and feel of the pan. I even love the unique cleaning and care process, where you scrub out the skillet with a special cleaning brush, rinse the pan, heat to dry, and give it a once-over with heat-resistant oil. The only downside to cast-iron cookware<\/a>? It\u2019s heavy. <\/em>Like, really heavy \u2014 \u201chome defense weapon in a pinch\u201d heavy. My apartment came with glass cabinets (not sure whose brilliant idea that was) so I don\u2019t really feel safe popping my skillet on those shelves, however thick they may be. Thankfully, I have brick walls with super-old square nails sticking out of them (definitely not a safety hazard) so I can hang my skillet on the wall.\u00a0That\u2019s worked thus far, but when I heard about a lighter, more manageable medium that produced the same results as cast iron, I jumped at the chance to test it out. Enter: Made In\u2019s<\/a> constantly sold out 12-Inch Blue Carbon Steel Frying Pan<\/a>.\u00a0<\/p>\n<\/div>\n<\/div>\n

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What is Made In\u2019s Blue Carbon Steel Frying Pan?\u00a0<\/strong><\/h2>\n<\/p>\n<\/div>\n
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First off, carbon steel is an alloy of steel and carbon (It\u2019s in the name!), which combines the heat retention of cast iron with the control and maneuverability of stainless steel, which results in a natural nonstick surface that\u2019s perfect for searing, when used correctly. Each of Made In\u2019s Blue Carbon Steel Frying Pans<\/a> are \u201ccrafted in a French village where Carbon Steel has been made since the 1700s,\u201d according to the website. Some of the pros \u2014 when compared to cast iron \u2014 besides the lightweight build? Well, carbon steel tends to season faster, respond quicker to heat changes, and is usually less bulky. Plus, with this pan\u2019s wide, sloping walls and massive surface area, this pan is good for pretty much any dish you\u2019re making \u2014 especially since it\u2019s oven-safe up to 1200 Fahrenheit and can go straight on the grill, over the coals, and under the broiler.\u00a0<\/p>\n<\/div>\n<\/div>\n

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Why I Love Made In\u2019s Blue Carbon Steel Frying Pan<\/strong><\/h2>\n<\/p>\n<\/div>\n
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Of course, the biggest benefit Made In\u2019s Blue Carbon Steel Frying Pan<\/a> has for me is the lightweight construction. It\u2019s so much more manageable than a heavy cast-iron skillet, but it has enough heft that it doesn\u2019t slide around on the burner. I also love the high sides and big surface area (again, I\u2019m working with the 12-inch), which helps with cutting down on splatter and reducing sauces in seconds. The great searing capabilities are, as advertised, really <\/em>good. I\u2019m talking crispy edges on pancakes, crusts on steaks, and even blackened shrimp in seconds. (Though I did set my smoke alarm off a few times attempting that last one.) Its shape is also kind of like a wok, but still fits on my comically small stovetop with plenty of room. Plus, it\u2019s easy to hang from the handle when I\u2019m storing it, it\u2019s practically indestructible, and has a long handle to help keep your hands burn-free.\u00a0<\/p>\n<\/div>\n<\/div>\n

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If you\u2019ve been on the lookout for a pan that\u2019s going to take your cooking to the next level year round, this is the one. Even if you\u2019re not super familiar with carbon steel, you\u2019ll get the hang of it right away \u2014 and you\u2019ll be wowing dinner guests and family members in no time.<\/p>\n<\/div>\n<\/div>\n