Cooking
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FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
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Speak to me of this carbon steel cookware! I haven't heard of this before.. is it a new thing?
Oh no it's probably as old as steel itself. Here in Europe it is/used to be pretty common in most professional kitchens.
Got a https://www.amazon.com/Vollrath-Carbon-Steel-Fry-Pan/dp/B001TA773I to use on my induction. Seasons very much like ground cast iron, seems to sear and brown much better than my stainless (and far better than nonstick). It's basically a stamped steel sheet, mill texture, smooth but not mirror. I don't use the stainless anymore. The bottom of the specific pan I got is not flat, but slightly domed, so there's always a dry spot in the middle with a ring of oil around the edges, which isn't great, but I was shocked how noticeably different from stainless it behaved. It's a hot, flat surface: what else is there?
Oh cool! I'll show to husband - he's the chef in the family, I'm just the one that came into the relationship with all the cookware.