Swapped my stainless pan for carbon steel and my omelets finally look right

I got tired of eggs sticking no matter how much butter I used in my stainless skillet. Bought a Matfer carbon steel pan 3 weeks ago and seasoned it twice, now the omelets slide right out without tearing. Has anyone else made the switch and noticed a big difference in their egg game?

2 comments

2 Comments

wesley_adams5d ago

Oh totally, my buddy Mike went through this exact thing. He was cursing at his stainless pan every morning, switched to carbon steel after i told him about it, and now he sends me pictures of his perfect omelets like some proud dad. He says it's the best kitchen move he's made in years, especially for eggs.

parker1835d ago

yeah so my roommate from a few years back, this guy Dave, he was literally the worst cook i ever met but he was obsessed with getting eggs right. he had this cheap nonstick that was all scratched up and he'd still try to make french omelets in it and theyd come out like scrambled eggs with a weird texture. i told him about carbon steel and he went out and bought a de buyer the next day, seasoned it like four times in one weekend while watching youtube videos. first few days were rough cause he kept the heat too high and the eggs brown but once he figured out the medium low thing it was like a switch flipped. he'd text me pics every morning for like two weeks straight of these perfect pale yellow omelets and i was like okay i get it man you're a new man now. honestly the carbon steel changed his whole outlook on cooking he started making crepes and pancakes too. so yeah I'd say your experience is pretty common once you get the hang of the heat control.