Cuisinart Carbonware carbon steel frying pan review: non-stick for induction cookers

We were on a zoom call, and I could see his face as he flipped through the images, trying to make sense of the light.

“Wow,” he said, stopping on the T-fal. “Why is he so cold?”

The images showed that the cast iron and carbon steel pans were heated quickly and evenly, but in T-fal, all the heat was concentrated in the middle and quickly extinguished to the edges, close to someone like a flashlight in the middle. I did all the testing on the same burner, and after three minutes of upgrading, the cast iron was over 600 degrees Fahrenheit, but the T-fal was only in the 300s and 400s. I stopped the big Cuisinart frying pan after a minute and a half of height because it was even approaching 600 degrees. The cast iron and carbon steel were clearly in a group, and the T-fal was nice.

However, my wife Elisabeth used a smaller Cuisinart pan that evening to make a fried egg sandwich and had a bit of a problem.

“It’s sticking,” he said. I cleaned the pan and prepared another egg, deliberately using too little butter. Forcing the subject did not go well at all. Some non-stick pans can cook egg yolks without any cooking oil at all; but despite claiming the Cuisinart owner’s manual, it’s not one of them.

If I damaged the pans in the thermal tests, I called for a new set.

What I would understand is that as long as I had enough oil or butter in the pan — enough to cover the bottom evenly — I would be in good shape. The pan would play the way I wanted it to.

Another problem I encountered with Cuisinart pans was that one of the largest pans reached the kitchen surface with a bit of doming — the center is slightly higher than the edges — that is, when the oil heats up, instead of evenly covering the bottom around the edges. That is a problem pests pan-dom, especially in the low and medium price range. In the end, Cuisinart did a great job after burning a steak, developing a couple of stains on the skin that had never disappeared.

Slick Grace

After several weeks of Cuisinart carbon steel non-stick packaging, I came to some conclusions. Mostly they are an improvement over my T-fall, but they are not perfect. However, induction burners are my favorite and cheapest for cooking without stickers. They’re not the best, but the best I’ve found. Recently, our friends at Wirecutter found a frying pan with no resistance to induction they recommend; I haven’t tried it, but maybe it’s worth exploring further. Cuisinarts is priced the same.

Can I make any suggestions here? If you are going to use sticky pans, get the babies out of the way. If we take care of them, we can have an almost sticky cast iron pan that will easily last us, but we are conditioned to agree, with the idea of ​​throwing our sticky pans in the trash every year or sooner. “When the surface runs out.”

Do not cook on these chops. Don’t push the boundaries. Use eggs and maybe some delicate fish, and that’s it. When not in use, hang them where they do not touch other pans or stack the entire cooking surface protected with a towel.

If you own an induction cooker and want to follow the path of no adhesive, I recommend these pans, even if they are better. The hunt for the perfect is still underway, but until then, these are doing a very nice job.