3 people cite learning curve across 2 products — 2 in favour, 4 against.
usually somewhere around cook number eight number 10 uh the light bulb goes off and carbon steel goes from being a little bit of a headache to absolutely delightful and then people love their carbon Steels after that
Cites even heating, learning curve
if you have a gas cooktop they do a fantastic job of seasoning pans the gas flame hits the bottom of the pan and curls up and around and you can get nice even color and seasoning up the sides of your pan
however at $47 the Amazon Basics preseason C iron Dutch oven is the best bang for your buck it's the most budget friendly option out of the four
Cites learning curve
Learning Curve given as a reason not to buy. Where both lists are long, learning curve is a trade-off rather than a feature.
And this is where things got a little bit tricky for us. Our pan was too hot. So, when we mixed everything together with a bit of pasta water, it dried out fast. not our best pasta carbonara.
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Cites ease of cleaning (against), heat control (against), learning curve (against)
But it does take an extra 2 minutes for your stainless steel pan to drop in temperature compared to nonstick. So if you're not patient enough with letting the pan cool, you're going to easily burn your food or dry out your sauce, kind of like how we did with the carbonara.
they do stick out slightly from the cooking surface. This creates tiny crevices where food can get stuck.
there is a bit of a learning curve so for example I'm used to just turning on my stove putting the pan on spraying it with whatever non-stick oil or whatever I need to and then just putting the food on and I don't really think about it
Cites learning curve (against)
with LA cruset to get the best cooking experience you need to put your pan on your stove turn on the stove and wait a little bit like 20 seconds for the pan to kind of heat up
there's a little bit of a learning curve and just be prepared the first five six seven times you cook in it you will be learning you might stick something you might need to touch up your seasoning
Cites even heating (against), learning curve (against)
if you cook on an electric flat top or an induction stove those cook tops heat more just where the pan touches the cooking the uh the surface of the stove top and for that reason the pans are heated only where they make contact you get nice seasoning on the cooking surface but you're not going to get that even…
there are some learning curves that you're going to have to get used to when it comes to stainless steel.
Cites learning curve (against)