the carbon-steel pan special
specs of the carbon-steel pan:
-8” diamater including lip
-6” diameter cooking area
-8” handle/arm - scroll down for img 01
-t316 stainless steel
the carbon-steel pan, also known as a ‘plain carbon steel’ pan is a high tech*, durable*, lightweight* pan, excellent for cooking. I have yet to find other uses for it**. scroll down for img 02
“the carbon-steel pan is one of nature’s most marvelous wonders of nature”
- steel mill worker.
I spent a week (four days to be exact) at a steel mill where carbon-steel was produced. I watched and learned and jotted notes down on a note pad of sorts with a pencil-like object on the milling and fabrication of a carbon-steel pan. there I was explained the complexities of the properties of the elements and the metals that are present in this pan. the pan I use a type 316 stainless steel of sorts; this being a good constituent for food processing or surgical use. this has a lower carbon grade than most, thus making the pan excellent for cooking, less ductile, and prevents corrosion due to the addition of molybdenum. this is not comparable to a type 409, which is highly laughable due to the fact that a 409 steel is a cheap iron and chromium mixture commonly used in exhaust systems for cars. …I then came to; I was at a car dealership somewhere in latham, massachusetts. if you suffer from delusions like this, there is a support group you can contact…it’s called “delutists anonymous” and the email is urbani_jordan@hotmail.com
as for the cooking side of this pan, it is a highly texturized surface, and great for cooking. much unlike the non-cooking side of this pan which is terrible for cooking yet is also highly texturized. prior to use (primarily the first use of the pan) one must season it. seasoning is the very ancient technique of rubbing oil into the pan and letting it sit on an open flame for about ten minutes (nine minutes is suitable as well, if you swing that way.) the pan then becomes non-stick. no need for sprays or rubs, this pan is the epitome of non-stick, no-muss, no-fuss ultimate cooking utility. believe you me, I have tried holding a steak over an open flame with nothing but my hand and it does not work properly, although a hairless arm is highly regarded and seen as royalty and virility in many cultures and societies. the continued use of the pan makes it more and more non-stick, especially when cooking with fats - lard, butter, oil, everything good and delicious with the world. after using the pan, a major rule is not to clean the pan with soap. this will just devoid it of all non-stickness. the pan should be cleaned with a simple salt rub. use a coarse salt, and in a wax on, wax off motion, rub the salt into the pan. scroll down to see img’s 03 & 04.
this post is one of my more researched and non-brkfsty posts to date. however, I completely disagree with this statement I just made because this post is about a brkfsty subject, one of which being the pan, into which my, Jordan’s, brkfsts are prepared, cooked, and sometimes eaten out of. have a nice evening crime stoppers. and on to the morrow, where brkfst will be made anew.
*these are all technical terms of course…
**there is a hole at the end of a handle which some string or twine would nicely fit through, thus making it easy to attach to a belt loop. much like an old prospector would have while panning for gold and watching out for coyotes. the pan would then proceed to clang together with the wooden spoon and colander to create a “clank clankity clank” sound whilst the prospector walks.
