OXO Obsidian Pre-Seasoned Carbon Steel, 10": A solid choice with a helpful handle cover, the OXO would be a good option for anyone looking for an extremely nonstick coating.Merten & Storck Pre-Seasoned Carbon Steel Pro Induction 10" Frying Pan: While this was a perfectly good pan with a comfortable handle, we had the same issue as the BK- the surface was a bit too nonstick to produce a solid crepe.Smithey Carbon Steel Farmhouse Skillet: We just could not justify the cost of this skillet, which could neither cook an even crepe nor over easy eggs without sticking.Tramontina 10 in Carbon Steel Fry Pan: This pan was tricky to get a spatula into, causing us to tear our crepe during flipping.BK Cookware Steel Carbon Steel Fry Pan: This pan performed almost as well as the winners, but the surface was so nonstick that the crepe batter slid all around instead of sticking in the center, resulting in a slightly uneven crepe.BelleVie Heavy-duty Carbon Steel Frying Pans Series: The BelleVie is heavy for its small size, and the handle is hard to hold.We also found the handle to be extremely uncomfortable-one of the edges was very sharp. Sardel Carbon Steel Skillet: This was one of the only pans where the crepe stuck despite being seasoned exactly the same as all the others.Serious Eats / Taylor Murray The Competition Usability and Cleanup Tests: During each test, we considered how comfortable the pan was to grip and move, if we were able to easily maneuver a spatula into the pan, and how easy the pan was to clean.Once the pastry was done, we flipped it out to evaluate the end result. Onion Tarte Tatin Test (Winners-Only): To truly determine how nonstick the surface could become, we tested each pan with our onion tarte tatin recipe.Sautéed Broccoli Test (Winners-Only): We heated each winning pan over medium heat for two minutes, then added two tablespoons of cooking oil and cooked two cups of broccoli florets to determine how easy (or difficult) it was to stir with a wooden spoon, as well as to flip the broccoli by shaking the pan.We evaluated the chicken to determine how evenly it cooked and if it stuck and examined browning. We heated the pan for exactly two minutes before adding the chicken and cooking each breast for four minutes per side. Seared Chicken Test (Winners-Only): We coated each pan in a thin, even layer of cooking oil and seared a single, 6-ounce boneless, skinless chicken breast (cut in half horizontally).Once the top began to look dry, we flipped the crepe with a spatula and observed if it was cooked evenly and if it stuck to the pan. We then added 1/4 cup of batter to the center and immediately swirled the pan to try to get the batter as thin as possible and cover as much surface area as we could. We heated each pan for two minutes, then added a bit of neutral oil and wiped out the excess with a paper towel. Crepe Test: To examine heat distribution, we made a few batches of our classic crepe recipe. After two minutes, we flipped the eggs and let them cook for another 10 seconds. Then, we cracked two large eggs into each pan.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |