Ditched all non-stick and have exclusively stainless steel cookware now. Interested in carbon steel. Are premium brands worth it or is it all the same? Any brand recs?
I have a MadeIn. It’s a really nice depth and the handle is great, it’s thinner than most, so it’s light, but it can be difficult to get even heating.
I also have a couple Matfers; they’re a lot heavier and the handle heats up more, but they’re fantastic for cooking. And they were inexpensive.
No experience with other brands.
We have a Mafter 10" that works great. The handle is kind of primitive feeling but one gets used to it. It totally replaced the 10" stainless All Clad pan which is now lingering in the basement.
Why did you replace the stainless All Clad?
I got tired of cleaning it. Most of the time the seasoned carbon steel just needs a wipe.
