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Input:
Question: Can someone comment on their use of this pan on a glass top electric range? One reviewer stated that this pan was problematic.
Document: I chose the glass top as the lesser of the two evils and am learning to use it. As more of the hot and forgiving coil burners bite the dust and old cooks are forced to give up beloved iron skillets, I hope someone will make a carbon steel pan with a comfortable and shorter handle. These pans are wonderful except for the handles. The long, long handle also forced a reorganization of my pots and pans cabinet.
I am a big fan of these carbon steel pans. They season much the same as cast iron pans and need to be taken care of in the same manner as cast iron. Once they are nicely seasoned they are virtualy non-stick. They distribute heat very rapidly and evenly and work well on any burner surface from gas to induction glass top. They are perfect for sticking into the oven or running something under the broiler.
I've been replacing several pieces of cookware lately and I started with the "non-stick" pans; I had pans in three sizes that had given up the ghost long ago as far as their non-stick ability and I decided to do a little more research this time to make sure the replacements would be something to last a lifetime.Carbon Steel came up as one of the top choices, with consideration due for the seasoning process.
Good pan. Well made. And the price for the quality is outstanding. If you want to use a carbon steel pan, this is a god one.
The result is blackened green onions (which go in the trash/compost bin), and a wonderfully seasoned pan with a glossy dark brown finish. After letting it cool down, I give it a rinse under hot water with a sponge, dry it, and it's good to go.I use this pan routinely for just about everything. The one thing I won't use this for is anything too acidic.
It is a heavy steel frying pan. Not as heavy as cast iron but not one of those lightweight steel or aluminum pans. There are no anti-stick coatings, so you have to season it before use. It heats up quickly and evenly and is oven safe. It does clean up easily after use. I would buy another one but I don't foresee this one ever wearing out. Maybe a smaller size for smaller portions.
I then reheated the pan to dry it completely, and added a very thin coat of vegetable oil and let it sit on the heat for a few minutes before turning it off.So far, so good. I'd say to anyone worried about the seasoning process - just give it a shot. Most likely of the many, many methods available on the web, most will work just fine. Choose one that appeals to you and use some common sense with the pan and it'll be just fine.
It cleans up easily with water and a Dobie pad (no soap, that will undo the seasoning). I've enjoyed it so much I ordered another one, the next size up, and would use carbon steel exclusively except I've read that deglazing the pan with, say, wine, will eat away the seasoning. So I'll still need to rely on a stainless steel pan for sauces and braising, but the carbon steel has become a mainstay for me.
I've had two of these now for 2.5 years (one of the 9.5&#34;as well) and i love them. I originally got them because I wanted to ditch my non stick stuff (which always failed after a year or so, even the high quality calphalon pans) Now I love them so much I'm disappointed when I can't use them for cooking!
I bought two black steel crepe pans from Duck and Decanter for my wife. They were so cool that I bought the Paderno 11 inch here. The Paderno does a good job, but hasn't developed the black patina of the crepe pans. I can take out one of the crepe pans after a month of no use and after wiping with a paper towel, fry eggs. It works very well indeed. The Paderno is more tempermental. I've heated it in the oven with some canola oil for hours, etc.
Answer: I have a glass top stove.  I use this pan all the time, and it does quite well on my stove top.  It conducts hear well and cook evenly.