Wow, a great video comparison, and we greatly appreciate you including our Aussie iron! We love the handmade pans too, but for production and for chefs we wanted something very different. Seamless and rivetless one piece is what we've wanted for decades, but couldn't find a way to do it until a couple of years ago (it's relatively easy to hot hand forge, and they've been done for thousands of years, but so difficult in to achieve in production that we patented our method). The one thing that isn't so obvious about our pans is that they're not actually high carbon steel: they're formed from sheet wrought iron (or very low carbon mild steel: 0.06%), and that is what makes them conduct so well for 3mm pan bases. Lots of other tech things going on behind the scenes (we're mech engineers so we over-think everything!), but the end result is a simple pan. We're glad you're happy with yours, and grateful we were included among all those great steel pans. Happy Cooking!
SOLIDTEKNICS.....tough love for cooks..... thanks so much for the comment and clarification. I love my Aussie iron even more now! The new textured feature is by far the best surface I've used. Wish all my pans has that feature.
homer moore check out the solidteknics now made in Chicago for the USA market, using American wrought low carbon iron. It’s thru Price, company, and has a production quenching which gives a very strong seasoning all over. Search solidteknics quenched. There is a Kickstarter on now, really good price
Just ordered the 8" raw SolidTeknics pan. Can't wait to spend a day getting that first season made. I absolutely love my #10 Griwsold cast iron skillet but needed something smaller to replace my 8" Vollrath skillet. We got that one to replace our old Caphalon thinking that the USA made quality would be there but less than 2 years after getting it, the teflon is flaking off. My wife was the primary user and never used metal spatulas or forks but has also become more comfortable cooking on the Griswold now so making the transition to an iron omelette pan will be easy and hopefully the last one we have to buy (until we decide to replace our 12" Caphalon with something iron).
I ordered an 11" Blanc Creatives skillet. I also have a flat top electric stove. They told me they now put a slight concave bottom on their pans to prevent problems on a flat top. Can't wait to get it.
Have two SolidTeknics pans, and they are a revelation. My teenage son always cooks his eggs in them "They just don't stick!" Was so glad to get the larger pan as the 10 wasn't quite big enough for 3 steaks or chicken schnitzels (the only pans a parmesan-crumbed schnitzel doesn't stick to). The best part is knowing they will be just as good in 20 years or more. The one piece design means nothing to break or loosen. Love em :)
Nice description of your pans. I learned 4 new brands today and will be looking at all of them. Getting on the train. My wife and I have committed to removing toxins from our lives and these crappy coated pans have got to go asap. Thank you for taking the time to make and post this video.
Excellent video and I've subscribed. I'm a retired line cook whose used mass produced carbon steel commercial pans for decades. Problem with those is they are made out of carbon steel that is too thin; basically, they have a short life as they are used many times in a shift and are cleaned quickly by kitchen hands who don't always clean them well. Recently, I got two AUS-ION pans and I discovered how awesome these types of pans are. I can remember my grandmother having old pans like this and she swore by them. AIS-ION pans were so impressive I've ordered three more. They come pre-seasoned but if you smear just a tiny amount of oil on them and 'bake' them in a hot oven for 90 minutes and let them cool in the oven; and do that two or three times you end up with a cooking surface that is very near a non-stick area that you'd expect from a chemical coated pan. Of course, the AUS-ION, like all carbon steel pans get better every time you use them. I've never used soap on these pans. Just a scrape with a metal, wooden spatula and/or a nylon brush, a good rinse with hot water spray; a good drying and then light oiling will make these types of pans better every time you use them. On my BBQ, gas cooktop and now my new glass topped induction cooktop, these pans are briliant! Cheers, BH
I bought a Carbon Steel Pan with a folding handle, brought it home, stripped off the Teflon with a wire wheel then seasoned it well,... It's an excellent pan with a natural non stick finish & it's actually my Wife's favorite because nothing sticks with the Teflon REMOVED ! It cost me $6.88 from Walmart ;)
@@SG-wq4rm www.walmart.com/ip/Ozark-Trail-Non-Stick-Carbon-Steel-9-5-Frying-Pan-with-Collapsible-Handle/49332895 I used a 4 inch angle grinder with a wire wheel,... Do it outside, wear a face mask & glasses or goggles & I had a fan blowing it away from me but it came off easily,... Once you are down to a bare metal carbon steel pan, watch some TH-cam video's on "how to season a wok" because it's the same metal. The more you use it & season it, the better it gets.
@@SG-wq4rm Hardware stores, Harborfreight Tools, probably even Walmart in the tool & hardware section,... You can buy them for Angle Grinders or even with a shaft on them to go into Drills :) Check Walmart if you are buying the pane there. For Drill: www.walmart.com/ip/HART-6-Piece-Assorted-Hex-Shank-Wire-Wheel-Brush-Set/938658146www.walmart.com/ip/HART-6-Piece-Assorted-Hex-Shank-Wire-Wheel-Brush-Set/938658146 For 4 inch angle grinder: www.walmart.com/ip/2pcs-75mm-3-Steel-Wire-Wheel-Fine-Crimp-Cup-Wheel-Brush-Rotary-Steel-Wire-Brush-For-Angle-Grinder/361414849 Wear eye & breathing protection, be gentle around the rivets that hold the handle to the pan because they are soft alloy but you can replace them with nuts & bolts if you damage them :)
@@davidyummus6259 last question... promise. Do I have to use drill? I would prefer to do manually. I know it might take a while but I am kind of concerned using drill.
I'm really impressed with the design of the Solidteknics pan! Rivetless, a great finish for seasoning, an excellent handle, and the company is responsive to customers and clever and dilligent in improving their products. Outstanding for a factory pan or any pan. If I was ready to spend the money for an heirloom-quality investment skillet I would choose them (right now multi-hundred dollar pans are way out of my budget), but since I'm just trying a carbon steel pan for the first time and money is tight instead of a $130 satin finish 10" skillet from Solidteknics I'm probably going to try a decent $35 10" Matfer Bourgeat skillet that will give me the carbon steel experience. As my cooking experience and cookware collection grows, and hopefully my income, I will invest in superior tools that make my cooking tasks easier, faster, and with better results. I'm making a note about Solidteknics for an upgrade if I find I really enjoy cooking in carbon steel. Especially the tools we use every day should be good quality tools, because they makes the biggest difference in improving our lives. And I use a skillet just about every day.
Excellent video. I've twice tried to grab a Blu Skillet and twice failed. Hopefully next time. Also a random note: an interesting choice made by Solidteknics is that they purposely designed the center to be concave (higher) so as to prevent it from bending outward. It doesn't really make a difference for my gas stove, but for glass top I'd see why that may be necessary.
YOLOfoto, I greatly enjoyed your video on carbon steel skillets. I am also a lover of carbon steel pans. I've been using Solidteknics small, medium skillets and grill pan for about two or three years. I can't say enough good things about Mark Henry's fantastic pans. I highly recommend them! Generally when I'm not up for working out , I will grab the AUS-ion over the AUSfonte - they weigh less :-). My brother loves his Matfer Bourgeat skillets. No doubt Blanc Creatives, Christ Centered and Blu Skillet also make great pans. Thanks for the review.
Thanks for the info; I bought a SolidTeknics new wrought iron made in the USA and gave your name as a referral. Also, I love your reviews, they are very thorough as compared to others. Have you done the "Butter Pat" cast iron pans, AND "Smithey Ironware." Would like to see these.
would also love to see a review of more budget oriented carbon steel skillets: debeyer, matfer bourgeat etc and how they stand up to these more premium pans.
@@bobbygfl Going back and forth between Smithey and Blanc...I like the Blanc with the Bronze handle but they're all out of stock and I am not getting responses when I contact them to see when back in stock. Smithey farm pan is in stock
@@jc51373 the Smithy number 10 Chef skillet repairs to be in stock. It is my favorite all-around pan. If I had to only keep one pan, it would be this one. It has an amazing surface great shape it’s not too heavy but it’s thick enough to hold heat. It’s just my favorite. Good luck!
@@bobbygfl Thanks! Yeah that one is cast iron and I am looking for Carbon Steel. I have a cast iron, I like it but it's for my wife and Cast Iron doesn't control temp as quick as steel so she will likely hate it.
Smithey iron is making a short run of carbon steel hand forged and hammered skillets. I’ve ordered one and will be receiving it in a couple day. Definitely check it out. Gorgeous looking stuff.
Because of this video for the last week I have been drooling over these pans. I live in Seattle and may have passed by BluSkillet several times. The outcome is that today, I finally took the plunge and went for the Blanc Creations pan to start out. After comparing the two and watching this video, it won out over BluSkillet for now.
Gypsy Curls I meant blanc creatives. And I was already on it. I will be using your method of seasoning it as well. Thank you for your videos on reviews and “how to” techniques. I found all of your information very helpful. I am a huge cast iron fan that I have the whole Finex collection and a ton of Lodge that I use daily. And hearing you use a certain pan everyday told me a lot about the pan, it’s usability, functionality, and ease of cleaning. Next size is the smaller one for single serve items and days.
Just a small update. I got my skillets in the mail today. I bought the 11in skillet because you said it is your favorite and you use it everyday. I also bought the 13" roaster. I imagined some serious gourmet pizzas in it and etc. I was so happy to finally get them and kept checking the tracking info following it impatiently. I, like you really do like the hammer marks and bluish cast that it currently has. I was thinking about the 13in skillet or the 11" saucier, but the 11" skillet is plenty heavy. I am going to go and watch your seasoning video as a guide. They're such a work of art that I am "afraid" to use them. It is the same way I felt about my Finex cast iron pans. Talk about marvelous and another work art! I will check back in and let you know how the seasoning went as soon as I get up the gumption to stop admiring the pans. Thanks again for this video. Lastly, I think I do want a couple more...8" skillet and possibly the 11in Saucier skillet because of the deep/higher walls for deep frying.
We got ourselves a counter top induction single burner and I found a blue carbon steel pan which works with it. I was just intrigued by it. I've seasoned it and will cook in it tomorrow.
Thank you, I guess it's time for another investment in health as I'm 60 now. Years back I I purchased a set of GREEN iWare of which at that time I was a lot younger and as we know we tend not to take care of things needless to same they fell to the wayside at a cost of nearly $ 300.00 . My question is does SloidTekknics make a complete set of cookware & where can you buy them ????? Thank you again
Of the Aus-Ion pans, do you prefer the smooth or satin finish? Also, is the satin more non-stick once properly seasoned? Love your reviews, keep it up!
Bryan Rosenoff the satin seasons more like cast iron. And the seasoning holds better. The smooth pans produce a glass like seasoning that but can scratch or flake with use. In my opinion the textured is better for steaks and roasting potatoes ect, the smooth is better for eggs and more liquidy foods.
I’d definitely say the satin finish! We’ve had both and the seasoning definitely holds better on the satin - which is why they came up with the design, We had a MineralB prior and it would never actually hold the seasoning - just too smooth. So it was constantly flaking off and we quickly fell out of love with that pan, despite liking the chef’s pan shape. We fought and fought to get a good seasoning but it never worked. The original Aus-Ion was better than the MineralB but not nearly as good as the Satin finish. I think it’s totally fine for things like eggs as well as the seasoning holds on so much better. Very similar to cooking on smooth cast iron (the beautiful old stuff, it’s not like the newer Lodge that has a really rough finish). The Satin finish is extremely smooth to the touch. It just has that texture for the seasoning to “grip”.
Aww...now you've done it. I got the Aus ion skillet, and I love It! My poor cast iron has not seen the light of day since I got my Aus ion. But now that I saw the beautiful blanc pans...I can't get it out of my mind. 😛 I think I will get me one for my bday!
Thanks for the excellent comparison! Quick question - at around 14:18, you mention that the steeper pan is called a fryer, while the shallower one is the sauté. When I browse through blanc creative's website, I see their shallowest pan is called the 'skillet' and they have slightly steeper ones called a "sauté" and "Saucier". Do you know if either of these match the one you're showing at 13:00?
Awesome pans, awesome video, awesome channel. I've been cooking everything in Lodge carbon steel pans for about a year now and love it. Now I have to get one of those hand-made beauties!
Greetings- I was not aware of your channel until just now, love your video of this and of the cast iron. I was trying to find the pan that you say is the one you use everyday on the Blanc Creative website, but I am not seeing a "fryer" pan which is what I think you called it. I would like to look into that further, thanks.
Well I have to throw my two cents in as that's what we do in Texas. I'm the Blacksmith's Wife, he makes them, I sell them! Randy Kiser (my husband) has been a full time architectural blacksmith for over 28 years. Randy worked with designers, architects and multimillion dollar homes and businesses. We loved what we did but decided we wanted to venture to try something new. He designed a beautiful hand forged carbon steel pan that cooked so well, we decided to changed our business model after 28 years. We are having fun and the ironware is amazing. So since we didn't make the comparison, we would love to be considered for others. We currently have 3 designs and 3 sizes in each design. His signature design is a riveted bail and extremely smooth backside of the handle and polished inside rivets so food doesn't stick. He has been making beautiful Ironware for a little over a year now. So please if you would like to compare, I hope you will take a look at our pans also. As with others, we are a husband and wife team for 30 yrs so we are who you talk to when you call or come by to visit the Shop in beautiful downtown Paint Rock, TX on HWY 83, just south of the Concho County Courthouse It's the old 1929 Ford Dealership!. Stop by or see our Ironware at 3Nailironware.com. Thanks people! You all make some beautiful items and as fellow Blacksmith's and Blacksmith's families I KNOW YOU LOVE WHAT YOU DO!
I am in Aus so out of the market..our dollar has almost halved....but looked at your skillets, love the 9 inch shape. Best wishes to you both, your pans and skillets are beautiful.
@@gloglos100 I've shipped a couple to Aus. As for the price of the pan and the dollar in Aus, yes I understand. I have found that I can ship to Au for $75 US which I thought was reasonable for shipping. Best of luck and thank you for the kind words, I hope you find the perfect pan for you! Margie the Blacksmith's Wife
For your info, Blanc Creatives has cheapened their pans. They used to make them a piece of artwork and priced them accordingly. Then they stopped forging the pans and started using disc. Saved themselves probably 95% production time but they still charge artwork prices. That's the way of business I guess, create what people want, find a way to remove labor from production, create a product far from the original product but continue charging the artwork prices. Hey Blanc, I'm going to put the word out there, I think, I know, de Buyer Mineral B or Pro makes an equal pan for 70% less. I detest a company owner that is sneaky and thinks they are smarter than customers and are just ignorant how they spend their money. Yes, I own a Blanc
Using the correct oil when cooking makes a huge difference. These pans hold heat very well therefore will burn oils like olive oil and other sensitive oils. Try using peanut or avacado oil. (allergies) I think you will find your carbon steel pans work the best and hold the patina well using these oils. Lastly, wait until your pan reaches desired heat temp before putting in the oil. These pans will bless you tremendously in the kitchen if used and cared for well. I prefer my De Buyer. No need to spend crazy amount for same results.
Hi there, I'm unfamiliar with these brands. Have you personally used the Smithey deep farmhouse carbon steel skillet, and if so, how does it compare to the Blanc Creatives skillet? Thanks for sharing your thoughts.
I have not but I do have the smithy chef skillet 10” and love it. The smithy is cast and the Blancs are steel so you can’t really compare. I will say if I could only have one pan it would be my smithy.
@@bobbygfl Thank you for your reply. Regarding my inquiry about the Smithey deep farmhouse carbon steel skillet, I understand it would be comparable to the Blanc Creative skillet but not the cast iron. I'm glad to know that you would prefer the Smithey chef’s skillet over any of your skillets.
Tor-L lol. My wife asks the same question. Functionally I use 2 of the smaller pans almost daily and the matching largest two for larger meals on the weekends. So I could live with four, the rest are just nice to have. :)
Tor-L Are you saying you don't have more than 8 crappy pans in your kitchen? He has 8 pans that will last FOREVER. I have 4 or 5 teflon pans that need to be tossed. I plan on buying stuff least 2 of these and maybe more if I find the use for more.
hey we all have our hobbies, whether it be watches, shoes or japanese knives...once you're into a hobby seldom will you buy just one piece, as you start to appreciate the differences in craftsmanship from different makers. good thing i got out of watches, btw, for this very reason...;)
Thank you so much for this tour. You mentioned using the blue-skillet pan as your go-to for paella. The Paellas often start with a tomato based sofrito, which sits in the pan almost from the beginning till the end, 30 min or so later. How does this pan react to the acid from the sustained exposure to tomato? I'm using ceramic coated pans for mine, but would love to try a paella in the debuyer. The crusting must be wonderful. But, did you have any issues with the seasoning?
adiero hi, yes, it strips some of the seasoning. And I make paella differently, browning the sausage first, adding the tomatoes last. I’m sure that is not the right way to make it.
So you’re showing us $1700 or more in pans here. Other than the cool factor in having one of a kind pans, in terms of functionality, are these significantly better than the mass produced pans from France that cost around $40-50? I might be willing to save for one hand-made pan, but only if it performs much, much better than a De Buyer or similar low cost option.
The main benefit is they are thicker than the mass produced pans. So holds heat better, heats more evenly. Still cools fast enough if you need it to. Another pro is the finish. They have smooth finishes. Last, longer handles. I love the long handles. Can you cook just as good in a cheeper pan, of course you can. Thanks for the comment!
Bill, the short answer is no, the boutique pans don't cook any better than the factory-made pans. As for them being thicker, per the SOLIDTEKNICS website, their AUS-ION cookware is made of 3mm wrought iron. Blu Skillet didn't give any specs on the thickness of the pans they sell, neither did Blanc Creatives. All of the factory-made steel skillets that I have seen are made from steel that is 2.5 to 3mm thick. I doubt the there is much difference in thickness between the factory pans and the boutique pans unless you buy cheap pans that were made in China. If a person has $300 to spend on a steel skillet, my hat's off to you. You have done something right to have so much disposable income.
@@bobbygfl French Matfer Bourgeat carbon steel cookware is of the appropriate thickness for the material and has a very smooth finish. They sell for $50 and are widely used by French chefs including 3-Star Michelin Chefs and Ouvriers de France. Thicker walls aid in heat retention for slow cooking and is the purview of cast iron, a less versatile material/construction. Paying hundreds of dollars for hand-made pans is perfectly fine if you're a collector or a cookware geek, but please don't pretend that it makes any difference whatsoever in terms of your cooking. Peace!
Considering buying the 11 inch pro skillet on sale today but wondering if i should wait until the heritage version of the same pan returns (they make some once in awhile). Have you tried their more finished versions? Just as good or better to wait?
zaneyone1 depends. If you use plenty of oil and sear, fry, whatever- the clean up is easy. Wipe it out with a paper towel. If you burn anything, it’s needs a hot water soak and then cleans right up.
Hi! Firstly thank you so much for this super in depth and authentic review of all of these amazing pans. I’m amazed and a little overwhelmed, still not certain which one I would like to start with. I found your video while searching for comparisons with the Aus-Ion. I’m in Australia. I saw these recently and from past experience with products that come up with their own name for a material I’ve been burnt so I’m so intrigued yet hesitant with their products. So I see they were your first! Do you know much about how pure and toxic free their products are? What do you think?
Aus ion is australian iron, with very very low carbon content so it transfers heat much better. Only need the low burner. That is why the name and because solidteknics is only australian manufacturer of production cookware. They have patented the one piece wrought iron manufacturing. Warranty for multi centuries, There are multiple reasons for the name Aus ion, first it’s australian secondly because it’s made very very low carbon so it’s not brittle.i as an australian am grateful to own some.
I have no experience with a Smithy steal pan. I am only familiar with their cast iron. I do really like their cast-iron. But as far as steal, I cannot compare.
@@bobbygfl It's utterly depressing. Blanc Creatives are no longer making hand forged pans. They are stamped and they are still charging a fortune! I discovered Santa Barbara Forge and a few other artisans but there is a purity, simplicity, and elegance about early Blanc Creatives skillets that can't be replicated. That split fork handle is drool worthy. Apparently, Blu Skillet are no longer making great pans either. What gives? Who is making hand forged quality carbon steel skillets these days?
@@davidhunternyc1 wow I had no idea. Blu is great. Christ centered iron works, heart and spade, 3 nail ironware are three I’d like to get to know better.
@@bobbygfl Yes, the Smithey carbon skillet is gorgeous but your Blanc Creatives 10" fryer is a work of art. If you ever want sell it, please, let me be first in line! 🙏🏻
How long did it take to get a nice black seasoning on your Solidtekniks pans? I seasoned them in the oven per the instructions but after cooking dishes and having some sticking, I had to put some water in them they went back to dark gray in color. Then I put it on the stove to dry and rubbed more oil on it.
I bought the largest Blanc Creative pan and I am THRILLED by how easy it is to cook with it! Comes up to heat quickly, weighs much less than my cast iron, and it is completely non-stick so minimal oil/butter/fat required.
Does Aus-Ion Satin hold seasoning more durably than other CS pans? CS pans generally have seasoning holding problem compared to CI, and I heard Aus-Ion edges out conventional stamped pans. Although it is still not as porous as CI, it's very good for a CS, so its seasoning is not easily peeled, so I heard. So does it really? And how does handle feel? Comfortable? And does hammered CS pans hold seasoning better than mass produced stamped ones?
Yes! The micro texture surface of the new pans is amazing. Holds seasoning like cast iron. The handle is comfortable. Hammered carbon steel seems to hold season better also. In my opinion the stamping process causes to compact of a surface. Great questions thank you
Hi ya I’ve got a carbon steel pan and I have been trying for months to use it but kept failing. I seasoned it several times got a good finish on it but food was still sticking to it till last night instead of oil I used a knob of butter to fry some eggs and it was great no sticking.
Always use some fat or oil for cooking on these pans...butter is great. I also use mct coconut oI. Better to have more room temperature food and get pan hot with the butter before adding whatever,
You should check out the smithey farmhouse carbon steel skillet. It’s my first carbon steel pan and I love it. Honestly I don’t see anyone putting anything out that is as aesthetically pleasing as the smithey farmhouse is. I really want to get my hands on a Blanc Creatives small skillet tho. This video is great!
This video helped me a lot as I am very new to carbon steel. Unfortunately, I bought from amazon without much knowledge and got a Lodge 10 inch. Although I do like the pan and love cooking with it, I have had warping issues. It rocks on my flat top and I have not had success in adjusting it. Hopefully I can get it worked out or maybe move up to a higher quality pan.
Nice video! I literally JUST got my 13" Blu Gratin delivered to me and stumbled across this video. Am super excited to start putting it through it's paces. I am familiar with cast iron pans, but have never used a carbon steel one before. One thing that I wasn't sure on, is getting a fresh seasoning on the pan. They mention in their little card that came with the pan that carbon steel can warp (which I don't accidentally want to mess it up), so wasn't sure if I go through the standard seasoning protocol of little oil rub down & bake it in the oven ala cast iron, or if it's just safer to let a natural season build up simply by using the pan?
@@bobbygfl Wonderful, thank you for the confirmation, appreciate it!!! Excited to give it a try. Also have a glasstop, so was intrigued to see your solution if the pan becomes uneven when in use, will keep that in mind if/when I bump into it! Thanks again.
I just bought one at Ikea that is made in Portugal. I didn’t want to invest on a nicer one as it’s my first carbon steel. I just want to see if I like it.
Excellent video. I have the largest blu skillet and I have yet to cook with it as it’s such a great looking pan. I will definitely buy more of their pans. I will try the blanc creatives next. They look beautiful as well.
I love your inputs. I finally bought one. How ever I have a question from you. why do you get so many pans? Do we have to have different pans for different food? Thank
Malekah Roberts I get into something and end up getting a collection going. Different sizes, brands, mostly just to see the difference. No real culinary reason.
Blu Skillet Ironworks sells out in two to three minutes!!! I've been trying to buy one for 4 years and have finally been successful. Can't hardly wait the 6 mths before it is shipped!! I currently have a Blanc Saucier that looks like the Blu you have pictured. I love it and use it all the time! The Blanc seems like they copy the sizes and prices of the Blu. Blanc has added a plate of steel that you can use as a griddle. Very interesting put no lip to catch liquid! There is also northwest skillet company which spins very similar pans!! I love all of them and can't wait to order more!
I recently purchased a vollrath 12.5 french style carbon steel frying pan. I know the thickness is thinner than the de buyers brand but wanted to get your take on the thinner steel for home use. I think my gas stove is only 7k btu. So to get that charred taste or wok hei in a wok, did I make the right decision on buying the thinner metal vollrath usa made pan? Thanks
if it holds or loses heat at the pace you like then it's fine. you could always adjust the flame up or down. I'd say it's less about what is right vs learning to get the result you want with what you have. hope that helps! thanks for the comment!
Hi, do you have any experience with De Buyer carbon steel? I was considering their Mineral line for my first non-teflon all-rounder (and mainly for searing steaks), but now I'm wondering how they compare to yours, especially those Blanc Creatives...
Great video and very informative. I am looking forward to getting a carbon steel pan. I tried get the brand name of these pans. I think they are: Solid Technics, Christ Center Forgers, Blond or Block Creative. I would greatly apprciate the names in print. Thankyou once again for a great video.
Lovely. I'm looking at Matfer Bourgeat frying pan for this year and I'm holding off for a Blu skillet. Have you heard of Willow Creek forge from Canada?
Chalita Maneetham hi. I have. The hammered bottoms is interesting and I bet holds seasoning well. Blu Skillets are awesome. Thicker than most and very well forged. Nearly no hammer marks.
Chalita Maneetham I personally love my De Buyer. I can't stress enough how much I love those pans. Fairly reasonable as far as pricing. French company that know what they're doing. Look them up. :)
I like the Darto pans from Argentina, Have only seen them online. You might check them out, thanks, very interesting to see the handmade pans, I have aus so,idteknic s, There is an american iron version now made in Chicago with extreme seasoning already on.
Two really nice pans you should check out. Turk pans out of Germany, however mostly their 1piece forged pans. Not the welded handle ones, although those are nice too. My absolute favorite is a "river light" pan that I bought In Japan. It's not seasoned the same way as European style pans, you have to do a "oil return" before cooking delicate foods like fish or eggs. But if used correctly it's the most consistently nonstick pan I've used yet. It's Also specifically designed for the shortcomings of induction/flat top stoves. Both are somewhat tricky to get in the states but are cheaper than most of the hand forged ones I've found made in the US.
dnullify100 both are on Amazon. Really neat. Thanks again. The Turk appears much thicker than most. Hummmm. May have to get one. The river light is very unique. Great shape too. Thanks again!
No problem. The river light may be more of a contrast considering your collection. It's almost necessary to use it in the Japanese fashion but it's definitely worth it. It's thinner than a matfer or other European style carbon steel, which is useful for eggs, stir fry's, and fish. It has less heat capacity but is more responsive and has a slightly lower propensity for sticking and is less prone to acidic Foods ruining the seasoning (since the Japanese method of cooking doesn't really build up too much seasoning). I use mine for omelettes 5x a week and they slide out (French/Japanese style thoroughly agitated omelettes). The Turk is really cool. There's a video on TH-cam showing how they're made, but unlike the blu skillet the Turk is actually forged fully from a single bar of steel stock. The handle is hammer extruded out, them the pan is formed from the bulk of what's left. The pan is cut into shape only after it's Been formed. No rivets or welding.
Thank you very much for your time doing your reviews on both cast iron and carbon steel. I am sorry but my question has a few parts. First have you had any time using a Butter Pat cast iron pan? Very pricey however they seem they may be the best cast iron pan out there. Next I am torn between buying cast iron vs carbon steel your thoughts please? Don't really want to invest in really expensive pans only to use some not enough. I will be cooking on a gas range and on outside grill. Regarding carbon steel as you know Bluskillet seems almost impossible to obtain which is too bad but are your Blanccreatives just as impressive to you? Any advice wouldbe very appreciated. Thanks
TJ Sullivan hi. Thanks for the view and the comment. Blank Creatives I like better than Blu Skillet. The pans have a hammered look which I like and the handles are longer and lower profile both features I prefer. As far as cast iron or steel, you need both. Cast iron is fantastic for cooking foods that suck a lot of heat out of the pan. Searing a cold chunk of tuna or searing a steak for example. A large chunk of meat pulls a lot of heat out of the pan and the cast-iron can keep up. On the other hand cooking vegetables I prefer to do in a steel pan. When you remove steel from the heat source it will cool down faster and in some cooking methods this is preferred. So for me both is a must. As far as cost, with use expensive pans or cheap pans become great either way. The extra money gets you handmade, thicker stock, higher quality steel, maybe less impurities, and of course the design.
Thank you for your really helpful reply. I am going to buy Blanc saute pan you suggest and still hem and haw about the cast iron pan to buy. I really like the craftmanship of the Butter Pat and actually had a really nice phone call with the guy who started Butter Pat but you do make a good point about the handle length. Thanks again and happy cooking.
Thanks so much for doing the review. It's great. Very nice collection. i just wanted to ask a few questions regarding the sizes of the pans as i am looking to purchase some soon. Is that the 10" or 13" BluSkillet Gratin pan? With the Blanc Creatives, you mention your favorite pan is the "10in fryer," but it looks like the 11in Saute, is that correct, or is it the 9inch? The big BC pan looks like their 13" Roaster. With the last BC pan, that one looks like the 12 inch Skillet, is this correct. Thanks for the help and another great review.
TJ Rollo thank you! The blu skillet is the 13". The Blanc that's my favorite is actually the sauté. It's the 11". I mixed up the names. The sauté has the taller sides which I really like.
Yolofotus Hello and thanks for the excellent review. Blanc Creatives website only lists a three types of ironware they are 1. Skillet 2. Roaster 3.Saucier. Can you clarify which is your "go to pan" "if I could only have one pan this is the one I would take" ev. Just want to be sure before I order. Maybe they just changes the nomenclature. Saute is not listed and Saucier only has loop handles.
It's so sad no one does cast iron or carbon steel pans in Europe(you have mass produced de buyer, mauviel, bourgeat, ruffoni but none as' pretty') . I just ordered a Stargazer for $88 with shipping at $60, almost the price of the pan. I'd love me a Blanc creatives or a Solidteknics for a steel skillet but i can't bear the fact that ill be paying over 50% of the price for shipping.
Thanks for the video, I found it very informative and helpful. What do you tend to prefer cooking on: carbon steel or cast iron? And why? ... thanks in advance.
Great Video and great collection! Questions; what type of oil do you use to season with? If possible could you walk us through your process as you are quite experienced on the subject. have you ever used or owned as one commenter put it a "mass produced" carbon steel pan such as de buyer, mauviel, Matfer Bourgeat, etc...? if so pros and cons of you could please. Thanks again, keep up the videos quite informative.
Marco Cendejas hi! I season with flax seed oil and maintain after each meal with coconut oil. I've never owned the brands you mentioned but they all have great reputations. Pros, less expensive is the obvious one. Cons, can't really say. Sorry.
I was looking for a Japanese riverlight pan, same carbon steel. But after watched your video,I would like to get aus ion 10.2 skillet. I have a glass top stove,too. Does it wobble after a while? Should I hammer it,too. Also thank you so much for your sharing. very useful.
I've been a collector of carbon steel pans for a while now... started with De Buyer and Matfer Borgeat, then added Turk (Germany) and Blanc Creatives (my previous favorite)... I just picked up a West Japan Tools Shibata pan and it is now my outright favorite... The flat cooking surface is the biggest... it is milled around the sides and is lighter weight than others... the one-piece design (no rivets) is a thing of beauty... and the surface is glass smooth and flat - sort of a satin finish (like the newer Aus-Ion) that takes a seasoning nearly instantly... Check them out - I bought mine from Chubo Knives using a 10% off coupon...
Their aus ion pans they consider their cast iron pans, almost the same but their carbon steel pans have a smooth finish. Their cast iron ones have a bead blasting finish
They actually stopped making cast-iron and yes I agree they are a little confusing they consider what we would consider steel cast-iron now. However the pans that they used to make are pretty nice they have a textured finish but much smoother than lodge for instance. Anyway they don’t seem to make them anymore and all they make is the stamped one piece steel pans.
wow, finally a review of some pans I been looking at for months. Have you tried the new Smithey Farm skillet (carbon steel)? Love to hear your opinion on that. I am a cast iron diehard, however, I'm looking for a bigger pan and cast iron is quite heaving in that size, 10" cooking surface. Therefore, I can't make my decision yet on which one i would like. Nice review.
Wow, a great video comparison, and we greatly appreciate you including our Aussie iron! We love the handmade pans too, but for production and for chefs we wanted something very different. Seamless and rivetless one piece is what we've wanted for decades, but couldn't find a way to do it until a couple of years ago (it's relatively easy to hot hand forge, and they've been done for thousands of years, but so difficult in to achieve in production that we patented our method). The one thing that isn't so obvious about our pans is that they're not actually high carbon steel: they're formed from sheet wrought iron (or very low carbon mild steel: 0.06%), and that is what makes them conduct so well for 3mm pan bases. Lots of other tech things going on behind the scenes (we're mech engineers so we over-think everything!), but the end result is a simple pan. We're glad you're happy with yours, and grateful we were included among all those great steel pans. Happy Cooking!
SOLIDTEKNICS.....tough love for cooks..... thanks so much for the comment and clarification. I love my Aussie iron even more now! The new textured feature is by far the best surface I've used. Wish all my pans has that feature.
I would to have a aus-ion
I have a question about your Aussie Iron, should I email it to you?
homer moore check out the solidteknics now made in Chicago for the USA market, using American wrought low carbon iron. It’s thru Price, company, and has a production quenching which gives a very strong seasoning all over. Search solidteknics quenched. There is a Kickstarter on now, really good price
Just ordered the 8" raw SolidTeknics pan. Can't wait to spend a day getting that first season made. I absolutely love my #10 Griwsold cast iron skillet but needed something smaller to replace my 8" Vollrath skillet.
We got that one to replace our old Caphalon thinking that the USA made quality would be there but less than 2 years after getting it, the teflon is flaking off. My wife was the primary user and never used metal spatulas or forks but has also become more comfortable cooking on the Griswold now so making the transition to an iron omelette pan will be easy and hopefully the last one we have to buy (until we decide to replace our 12" Caphalon with something iron).
I ordered an 11" Blanc Creatives skillet. I also have a flat top electric stove. They told me they now put a slight concave bottom on their pans to prevent problems on a flat top. Can't wait to get it.
Enjoy!
Have two SolidTeknics pans, and they are a revelation. My teenage son always cooks his eggs in them "They just don't stick!" Was so glad to get the larger pan as the 10 wasn't quite big enough for 3 steaks or chicken schnitzels (the only pans a parmesan-crumbed schnitzel doesn't stick to). The best part is knowing they will be just as good in 20 years or more. The one piece design means nothing to break or loosen. Love em :)
Thanks!
Nice description of your pans. I learned 4 new brands today and will be looking at all of them. Getting on the train. My wife and I have committed to removing toxins from our lives and these crappy coated pans have got to go asap. Thank you for taking the time to make and post this video.
Thank you you will love them. I appreciate the comment.
Excellent video and I've subscribed. I'm a retired line cook whose used mass produced carbon steel commercial pans for decades. Problem with those is they are made out of carbon steel that is too thin; basically, they have a short life as they are used many times in a shift and are cleaned quickly by kitchen hands who don't always clean them well.
Recently, I got two AUS-ION pans and I discovered how awesome these types of pans are. I can remember my grandmother having old pans like this and she swore by them. AIS-ION pans were so impressive I've ordered three more. They come pre-seasoned but if you smear just a tiny amount of oil on them and 'bake' them in a hot oven for 90 minutes and let them cool in the oven; and do that two or three times you end up with a cooking surface that is very near a non-stick area that you'd expect from a chemical coated pan. Of course, the AUS-ION, like all carbon steel pans get better every time you use them. I've never used soap on these pans. Just a scrape with a metal, wooden spatula and/or a nylon brush, a good rinse with hot water spray; a good drying and then light oiling will make these types of pans better every time you use them. On my BBQ, gas cooktop and now my new glass topped induction cooktop, these pans are briliant! Cheers, BH
Bill Halliwell thabks for the great comment!!
Definitely going to watch your seasoning video! These pans are seasoned beautifully
Thank you!
Wow! This video answered so many questions that I had in my head thank you so much!
Thank you very much!
I bought a Carbon Steel Pan with a folding handle, brought it home, stripped off the Teflon with a wire wheel then seasoned it well,... It's an excellent pan with a natural non stick finish & it's actually my Wife's favorite because nothing sticks with the Teflon REMOVED !
It cost me $6.88 from Walmart ;)
What brand and how did you guys stripped teflon coating? Looking forward to hearing from you
@@SG-wq4rm
www.walmart.com/ip/Ozark-Trail-Non-Stick-Carbon-Steel-9-5-Frying-Pan-with-Collapsible-Handle/49332895
I used a 4 inch angle grinder with a wire wheel,... Do it outside, wear a face mask & glasses or goggles & I had a fan blowing it away from me but it came off easily,... Once you are down to a bare metal carbon steel pan, watch some TH-cam video's on "how to season a wok" because it's the same metal.
The more you use it & season it, the better it gets.
@@davidyummus6259 thank you for your response. Where do I get grinder wheel from? I don't have it.
@@SG-wq4rm
Hardware stores, Harborfreight Tools, probably even Walmart in the tool & hardware section,... You can buy them for Angle Grinders or even with a shaft on them to go into Drills :)
Check Walmart if you are buying the pane there.
For Drill: www.walmart.com/ip/HART-6-Piece-Assorted-Hex-Shank-Wire-Wheel-Brush-Set/938658146www.walmart.com/ip/HART-6-Piece-Assorted-Hex-Shank-Wire-Wheel-Brush-Set/938658146
For 4 inch angle grinder:
www.walmart.com/ip/2pcs-75mm-3-Steel-Wire-Wheel-Fine-Crimp-Cup-Wheel-Brush-Rotary-Steel-Wire-Brush-For-Angle-Grinder/361414849
Wear eye & breathing protection, be gentle around the rivets that hold the handle to the pan because they are soft alloy but you can replace them with nuts & bolts if you damage them :)
@@davidyummus6259 last question... promise. Do I have to use drill? I would prefer to do manually. I know it might take a while but I am kind of concerned using drill.
I'm really impressed with the design of the Solidteknics pan! Rivetless, a great finish for seasoning, an excellent handle, and the company is responsive to customers and clever and dilligent in improving their products. Outstanding for a factory pan or any pan. If I was ready to spend the money for an heirloom-quality investment skillet I would choose them (right now multi-hundred dollar pans are way out of my budget), but since I'm just trying a carbon steel pan for the first time and money is tight instead of a $130 satin finish 10" skillet from Solidteknics I'm probably going to try a decent $35 10" Matfer Bourgeat skillet that will give me the carbon steel experience. As my cooking experience and cookware collection grows, and hopefully my income, I will invest in superior tools that make my cooking tasks easier, faster, and with better results. I'm making a note about Solidteknics for an upgrade if I find I really enjoy cooking in carbon steel. Especially the tools we use every day should be good quality tools, because they makes the biggest difference in improving our lives. And I use a skillet just about every day.
Us ion is on american Kickstarter now very good early bird prices plus quenched pans already sealed
Thanks
when i saw what was on the agenda, i had to watch--such beautiful stuff...liked and subscribed.
Thank you!!
Excellent video. I've twice tried to grab a Blu Skillet and twice failed. Hopefully next time.
Also a random note: an interesting choice made by Solidteknics is that they purposely designed the center to be concave (higher) so as to prevent it from bending outward. It doesn't really make a difference for my gas stove, but for glass top I'd see why that may be necessary.
Thanks!
YOLOfoto, I greatly enjoyed your video on carbon steel skillets. I am also a lover of carbon steel pans. I've been using Solidteknics small, medium skillets and grill pan for about two or three years. I can't say enough good things about Mark Henry's fantastic pans. I highly recommend them! Generally when I'm not up for working out , I will grab the AUS-ion over the AUSfonte - they weigh less :-). My brother loves his Matfer Bourgeat skillets. No doubt Blanc Creatives, Christ Centered and Blu Skillet also make great pans. Thanks for the review.
Thanks!
You did a really nice with this vid. Very informative! I just one the Blu Skillet Lottery and am trying to decide on which vessels to purchase.
Thank you!
Thanks for the info; I bought a SolidTeknics new wrought iron made in the USA and gave your name as a referral. Also, I love your reviews, they are very thorough as compared to others. Have you done the "Butter Pat" cast iron pans, AND "Smithey Ironware." Would like to see these.
Sandra Lee thank you! And no, I have not. I’ll look into doing them. I am familiar with both brands. They both have great reputations for quality.
would also love to see a review of more budget oriented carbon steel skillets: debeyer, matfer bourgeat etc and how they stand up to these more premium pans.
th-cam.com/video/poIGJDLnzmE/w-d-xo.html matfer won on this one
I have the lodge and I love it. I sanded it down bc I didn't like how bumpy it was
Thanks
Have you tried any of the Smithey stuff?
I have! I love the chef! 10”. Use it daily!
@@bobbygfl Going back and forth between Smithey and Blanc...I like the Blanc with the Bronze handle but they're all out of stock and I am not getting responses when I contact them to see when back in stock. Smithey farm pan is in stock
@@jc51373 the Smithy number 10 Chef skillet repairs to be in stock. It is my favorite all-around pan. If I had to only keep one pan, it would be this one. It has an amazing surface great shape it’s not too heavy but it’s thick enough to hold heat. It’s just my favorite. Good luck!
@@jc51373 th-cam.com/video/AAiEd7NSo-U/w-d-xo.htmlsi=Zkr1_mzHozqsBBTw
@@bobbygfl Thanks! Yeah that one is cast iron and I am looking for Carbon Steel. I have a cast iron, I like it but it's for my wife and Cast Iron doesn't control temp as quick as steel so she will likely hate it.
Smithey iron is making a short run of carbon steel hand forged and hammered skillets. I’ve ordered one and will be receiving it in a couple day. Definitely check it out. Gorgeous looking stuff.
MrStropparo thanks for the comment. I’ll check them out!
You never see these show up at goodwill!
They do, just gone before you get there!!
Agreed. Definitely not at any goodwill near me.
Right!
Another excellent review. I appreciate your attention to detail and fine discernment.
Thanks!
Because of this video for the last week I have been drooling over these pans. I live in Seattle and may have passed by BluSkillet several times. The outcome is that today, I finally took the plunge and went for the Blanc Creations pan to start out. After comparing the two and watching this video, it won out over BluSkillet for now.
Gypsy Curls that’s awesome! Congratulations. You’ll love it. Check out my fast seasoning video.
Gypsy Curls I meant blanc creatives. And I was already on it. I will be using your method of seasoning it as well. Thank you for your videos on reviews and “how to” techniques. I found all of your information very helpful. I am a huge cast iron fan that I have the whole Finex collection and a ton of Lodge that I use daily. And hearing you use a certain pan everyday told me a lot about the pan, it’s usability, functionality, and ease of cleaning. Next size is the smaller one for single serve items and days.
Just a small update. I got my skillets in the mail today. I bought the 11in skillet because you said it is your favorite and you use it everyday. I also bought the 13" roaster. I imagined some serious gourmet pizzas in it and etc. I was so happy to finally get them and kept checking the tracking info following it impatiently. I, like you really do like the hammer marks and bluish cast that it currently has. I was thinking about the 13in skillet or the 11" saucier, but the 11" skillet is plenty heavy. I am going to go and watch your seasoning video as a guide. They're such a work of art that I am "afraid" to use them. It is the same way I felt about my Finex cast iron pans. Talk about marvelous and another work art! I will check back in and let you know how the seasoning went as soon as I get up the gumption to stop admiring the pans. Thanks again for this video. Lastly, I think I do want a couple more...8" skillet and possibly the 11in Saucier skillet because of the deep/higher walls for deep frying.
Gypsy Curls awesome! Sounds like a great collection.
We got ourselves a counter top induction single burner and I found a blue carbon steel pan which works with it. I was just intrigued by it. I've seasoned it and will cook in it tomorrow.
courag1 enjoy!
Thank you, I guess it's time for another investment in health as I'm 60 now. Years back I I purchased a set of GREEN iWare of which at that time I was a lot younger and as we know we tend not to take care of things needless to same they fell to the wayside at a cost of nearly $ 300.00 . My question is does SloidTekknics make a complete set of cookware & where can you buy them ????? Thank you again
Thanks!
These will become treasure, the nonstick coating pans will only become trash. Great video thank you
Thank you!
Of the Aus-Ion pans, do you prefer the smooth or satin finish? Also, is the satin more non-stick once properly seasoned? Love your reviews, keep it up!
Bryan Rosenoff the satin seasons more like cast iron. And the seasoning holds better. The smooth pans produce a glass like seasoning that but can scratch or flake with use. In my opinion the textured is better for steaks and roasting potatoes ect, the smooth is better for eggs and more liquidy foods.
I’d definitely say the satin finish! We’ve had both and the seasoning definitely holds better on the satin - which is why they came up with the design, We had a MineralB prior and it would never actually hold the seasoning - just too smooth. So it was constantly flaking off and we quickly fell out of love with that pan, despite liking the chef’s pan shape. We fought and fought to get a good seasoning but it never worked. The original Aus-Ion was better than the MineralB but not nearly as good as the Satin finish. I think it’s totally fine for things like eggs as well as the seasoning holds on so much better. Very similar to cooking on smooth cast iron (the beautiful old stuff, it’s not like the newer Lodge that has a really rough finish). The Satin finish is extremely smooth to the touch. It just has that texture for the seasoning to “grip”.
Aww...now you've done it. I got the Aus ion skillet, and I love It! My poor cast iron has not seen the light of day since I got my Aus ion. But now that I saw the beautiful blanc pans...I can't get it out of my mind. 😛 I think I will get me one for my bday!
Thanks
Thanks for the excellent comparison! Quick question - at around 14:18, you mention that the steeper pan is called a fryer, while the shallower one is the sauté. When I browse through blanc creative's website, I see their shallowest pan is called the 'skillet' and they have slightly steeper ones called a "sauté" and "Saucier". Do you know if either of these match the one you're showing at 13:00?
Thanks
Did they stop hammering the pan on Blanc Creatives? New ones on the websites seem to be stamped. It is too smooth
Yes. I’ve heard that. They are now stamped.
Awesome pans, awesome video, awesome channel. I've been cooking everything in Lodge carbon steel pans for about a year now and love it. Now I have to get one of those hand-made beauties!
David Holloway thank you!
thanks! i've been looking to get a piece from solidteknics' new US line, but coming from cast iron, I don't know much about steel. this was helpful
That’s awesome thanks for the comment
Greetings- I was not aware of your channel until just now, love your video of this and of the cast iron. I was trying to find the pan that you say is the one you use everyday on the Blanc Creative website, but I am not seeing a "fryer" pan which is what I think you called it. I would like to look into that further, thanks.
Craig it's the sauté. I called it by the wrong name. Thanks for the view!
Have you tried smithy’s farmhouse carbon steel pan?
No I have not personally I’m not crazy about the handle. I really like my blanc Creative steel. The Smithy is my favorite though for cast-iron
Love to see you do one on the smithy farmhouse
Thanks!
How thick are the solidteknics
1/8” I’d say
@@bobbygfl insane yank
For people staring out Ballarini is a great option. In the pricing ladder, Mafter Bourgeat would come next as an upgrade for me.
Thanks for the comment
Why do you prefer Blanc Creative over the Solidtekics
Simply the handmade aspect.
Well I have to throw my two cents in as that's what we do in Texas. I'm the Blacksmith's Wife, he makes them, I sell them! Randy Kiser (my husband) has been a full time architectural blacksmith for over 28 years. Randy worked with designers, architects and multimillion dollar homes and businesses. We loved what we did but decided we wanted to venture to try something new. He designed a beautiful hand forged carbon steel pan that cooked so well, we decided to changed our business model after 28 years. We are having fun and the ironware is amazing. So since we didn't make the comparison, we would love to be considered for others. We currently have 3 designs and 3 sizes in each design. His signature design is a riveted bail and extremely smooth backside of the handle and polished inside rivets so food doesn't stick. He has been making beautiful Ironware for a little over a year now. So please if you would like to compare, I hope you will take a look at our pans also. As with others, we are a husband and wife team for 30 yrs so we are who you talk to when you call or come by to visit the Shop in beautiful downtown Paint Rock, TX on HWY 83, just south of the Concho County Courthouse It's the old 1929 Ford Dealership!. Stop by or see our Ironware at 3Nailironware.com. Thanks people! You all make some beautiful items and as fellow Blacksmith's and Blacksmith's families I KNOW YOU LOVE WHAT YOU DO!
R Kiser checked your site and I do like your skillets. I am in the middle looking for one.
I am in Aus so out of the market..our dollar has almost halved....but looked at your skillets, love the 9 inch shape. Best wishes to you both, your pans and skillets are beautiful.
@@gloglos100 I've shipped a couple to Aus. As for the price of the pan and the dollar in Aus, yes I understand. I have found that I can ship to Au for $75 US which I thought was reasonable for shipping. Best of luck and thank you for the kind words, I hope you find the perfect pan for you! Margie the Blacksmith's Wife
Thanks
For your info, Blanc Creatives has cheapened their pans. They used to make them a piece of artwork and priced them accordingly. Then they stopped forging the pans and started using disc. Saved themselves probably 95% production time but they still charge artwork prices. That's the way of business I guess, create what people want, find a way to remove labor from production, create a product far from the original product but continue charging the artwork prices. Hey Blanc, I'm going to put the word out there, I think, I know, de Buyer Mineral B or Pro makes an equal pan for 70% less. I detest a company owner that is sneaky and thinks they are smarter than customers and are just ignorant how they spend their money. Yes, I own a Blanc
Interesting. Thanks
Nice to see them all together. I'd love to see a rating for each. Obviously your opinions.
bdj1 great idea. Thanks for the comment. So different, different uses it would be difficult to rate.
Using the correct oil when cooking makes a huge difference. These pans hold heat very well therefore will burn oils like olive oil and other sensitive oils. Try using peanut or avacado oil. (allergies) I think you will find your carbon steel pans work the best and hold the patina well using these oils. Lastly, wait until your pan reaches desired heat temp before putting in the oil. These pans will bless you tremendously in the kitchen if used and cared for well. I prefer my De Buyer. No need to spend crazy amount for same results.
Thanks
Great information, but can you give more, weight each of each pan, metal gauge, depth rim and general price. Thanks 🍳
Hi, that would useful I agree but not likely to happen any time soon! I’ll consider it for future videos. Thanks for the comment!!
Just started replacing teflon crap with solidteknics and I love them.
Nice!
Hi there, I'm unfamiliar with these brands. Have you personally used the Smithey deep farmhouse carbon steel skillet, and if so, how does it compare to the Blanc Creatives skillet? Thanks for sharing your thoughts.
I have not but I do have the smithy chef skillet 10” and love it. The smithy is cast and the Blancs are steel so you can’t really compare. I will say if I could only have one pan it would be my smithy.
@@bobbygfl Thank you for your reply. Regarding my inquiry about the Smithey deep farmhouse carbon steel skillet, I understand it would be comparable to the Blanc Creative skillet but not the cast iron. I'm glad to know that you would prefer the Smithey chef’s skillet over any of your skillets.
Is the one you had custom made from blanc based of a roaster or a saucier? Envious of you blanc collection!
Thank you! It’s based on the roaster.
What is the process that you used to get your 11" Blanc Creatives skillet to sit perfectly flat/flush on your glass stovetop?
Beat it with a hammer and board. Check my playlist. I have a video on it.
But what's the point with all these pans? Do you collect them? When is it enough?
Tor-L lol. My wife asks the same question. Functionally I use 2 of the smaller pans almost daily and the matching largest two for larger meals on the weekends. So I could live with four, the rest are just nice to have. :)
Hooohooooo!! :-D
Tor-L Are you saying you don't have more than 8 crappy pans in your kitchen? He has 8 pans that will last FOREVER. I have 4 or 5 teflon pans that need to be tossed. I plan on buying stuff least 2 of these and maybe more if I find the use for more.
Joe Rico yes, but carbon steel is no good for acidic foods, these alone wouldn't cut it, would also need stainless.
hey we all have our hobbies, whether it be watches, shoes or japanese knives...once you're into a hobby seldom will you buy just one piece, as you start to appreciate the differences in craftsmanship from different makers. good thing i got out of watches, btw, for this very reason...;)
Have you ever seen any deeper carbon steel pans like those featured on Almazan Kitchen TH-cam channel?
Solidteknics has deeper pans...the sauteuse pans. Might not be in USA yet. solidteknics.com. Gives you a look at the range. Watch Kickstarter too.
I haven’t. Thanks
I never see people use lids with these, and they are mostly sold without lids. Do standard lids fit any of these pans??
I have a few lids that I have purchased from Walmart or various places or I just use a lid from another pan that fits.
Thank you so much for this tour. You mentioned using the blue-skillet pan as your go-to for paella. The Paellas often start with a tomato based sofrito, which sits in the pan almost from the beginning till the end, 30 min or so later. How does this pan react to the acid from the sustained exposure to tomato? I'm using ceramic coated pans for mine, but would love to try a paella in the debuyer. The crusting must be wonderful. But, did you have any issues with the seasoning?
adiero hi, yes, it strips some of the seasoning. And I make paella differently, browning the sausage first, adding the tomatoes last. I’m sure that is not the right way to make it.
So you’re showing us $1700 or more in pans here. Other than the cool factor in having one of a kind pans, in terms of functionality, are these significantly better than the mass produced pans from France that cost around $40-50? I might be willing to save for one hand-made pan, but only if it performs much, much better than a De Buyer or similar low cost option.
The main benefit is they are thicker than the mass produced pans. So holds heat better, heats more evenly. Still cools fast enough if you need it to. Another pro is the finish. They have smooth finishes. Last, longer handles. I love the long handles. Can you cook just as good in a cheeper pan, of course you can. Thanks for the comment!
Thanks for the reply and for this video.
Bill, the short answer is no, the boutique pans don't cook any better than the factory-made pans. As for them being thicker, per the SOLIDTEKNICS website, their AUS-ION cookware is made of 3mm wrought iron. Blu Skillet didn't give any specs on the thickness of the pans they sell, neither did Blanc Creatives. All of the factory-made steel skillets that I have seen are made from steel that is 2.5 to 3mm thick. I doubt the there is much difference in thickness between the factory pans and the boutique pans unless you buy cheap pans that were made in China. If a person has $300 to spend on a steel skillet, my hat's off to you. You have done something right to have so much disposable income.
The 12" Solidteknics costs $240 CAD, whereas the Matfer 12-5/8" costs $72.80. That's a crazy premium for a one-piece handle!
@@bobbygfl French Matfer Bourgeat carbon steel cookware is of the appropriate thickness for the material and has a very smooth finish. They sell for $50 and are widely used by French chefs including 3-Star Michelin Chefs and Ouvriers de France. Thicker walls aid in heat retention for slow cooking and is the purview of cast iron, a less versatile material/construction. Paying hundreds of dollars for hand-made pans is perfectly fine if you're a collector or a cookware geek, but please don't pretend that it makes any difference whatsoever in terms of your cooking. Peace!
The link for the blue carbon steel would of been nice.
Hi, here you go: bluskilletironware.com/
@thanks
What r the price ranges of all of these
From US$100-US$300
Considering buying the 11 inch pro skillet on sale today but wondering if i should wait until the heritage version of the same pan returns (they make some once in awhile). Have you tried their more finished versions? Just as good or better to wait?
I have not tried these. I’m sorry I can’t provide an opinion but they sound really interesting. I’ll do some research. Thanks for the comment.
I waited for the 11 inch heritage pan. It has become my favorite daily use pan too! Your video helped to make a great decision…thank you!
@sur6246 thank you!
How easy do they clean up after use? I have yet to find a pan that actually wipes clean and no food sticks to it.
zaneyone1 depends. If you use plenty of oil and sear, fry, whatever- the clean up is easy. Wipe it out with a paper towel. If you burn anything, it’s needs a hot water soak and then cleans right up.
There are little plastic scrapers you can buy that get burned-on food residue right out
Hi! Firstly thank you so much for this super in depth and authentic review of all of these amazing pans. I’m amazed and a little overwhelmed, still not certain which one I would like to start with. I found your video while searching for comparisons with the Aus-Ion. I’m in Australia. I saw these recently and from past experience with products that come up with their own name for a material I’ve been burnt so I’m so intrigued yet hesitant with their products. So I see they were your first! Do you know much about how pure and toxic free their products are? What do you think?
Emily Rose thanks and I have no idea the source of steel any of these pans use. I’ve often wondered. Thanks for the comment.
Aus ion is australian iron, with very very low carbon content so it transfers heat much better. Only need the low burner. That is why the name and because solidteknics is only australian manufacturer of production cookware. They have patented the one piece wrought iron manufacturing. Warranty for multi centuries, There are multiple reasons for the name Aus ion, first it’s australian secondly because it’s made very very low carbon so it’s not brittle.i as an australian am grateful to own some.
Blu Skillet vs. Smithey Ironworks Carbon? Both are artisanal and great. Which is better?
I have no experience with a Smithy steal pan. I am only familiar with their cast iron. I do really like their cast-iron. But as far as steal, I cannot compare.
@@bobbygfl It's utterly depressing. Blanc Creatives are no longer making hand forged pans. They are stamped and they are still charging a fortune! I discovered Santa Barbara Forge and a few other artisans but there is a purity, simplicity, and elegance about early Blanc Creatives skillets that can't be replicated. That split fork handle is drool worthy. Apparently, Blu Skillet are no longer making great pans either. What gives? Who is making hand forged quality carbon steel skillets these days?
@@davidhunternyc1 wow I had no idea. Blu is great. Christ centered iron works, heart and spade, 3 nail ironware are three I’d like to get to know better.
@@bobbygfl Yes, the Smithey carbon skillet is gorgeous but your Blanc Creatives 10" fryer is a work of art. If you ever want sell it, please, let me be first in line! 🙏🏻
How long did it take to get a nice black seasoning on your Solidtekniks pans? I seasoned them in the oven per the instructions but after cooking dishes and having some sticking, I had to put some water in them they went back to dark gray in color. Then I put it on the stove to dry and rubbed more oil on it.
Thanks!
Beautiful, enviable and well-cared-for set of pans!
reneecsutton thank you!
Hello do you use carbon steel also on a ceramic top stove--- I have had trouble seasoning Solidteknics on a flat top ,,
Hi. I assume you mean glass and yes I do. I agree seasoning is more difficult you have to turn the pan more frequently. Thanks for the comment!
How to find difference between cast iron and carbon steel?
maha lakshmi cast iron is cast in sand. Heavy and generally rough. Steel is formed and much thinner. Hope that helps.
I bought the largest Blanc Creative pan and I am THRILLED by how easy it is to cook with it! Comes up to heat quickly, weighs much less than my cast iron, and it is completely non-stick so minimal oil/butter/fat required.
Thanks
Does Aus-Ion Satin hold seasoning more durably than other CS pans? CS pans generally have seasoning holding problem compared to CI, and I heard Aus-Ion edges out conventional stamped pans. Although it is still not as porous as CI, it's very good for a CS, so its seasoning is not easily peeled, so I heard.
So does it really? And how does handle feel? Comfortable?
And does hammered CS pans hold seasoning better than mass produced stamped ones?
Yes! The micro texture surface of the new pans is amazing. Holds seasoning like cast iron. The handle is comfortable. Hammered carbon steel seems to hold season better also. In my opinion the stamping process causes to compact of a surface. Great questions thank you
Hi ya I’ve got a carbon steel pan and I have been trying for months to use it but kept failing. I seasoned it several times got a good finish on it but food was still sticking to it till last night instead of oil I used a knob of butter to fry some eggs and it was great no sticking.
Always use some fat or oil for cooking on these pans...butter is great. I also use mct coconut oI. Better to have more room temperature food and get pan hot with the butter before adding whatever,
Thanks
You should check out the smithey farmhouse carbon steel skillet. It’s my first carbon steel pan and I love it. Honestly I don’t see anyone putting anything out that is as aesthetically pleasing as the smithey farmhouse is. I really want to get my hands on a Blanc Creatives small skillet tho. This video is great!
Ted Mencacci thank you! I’ll check out the Smithy thanks for the tip.
This video helped me a lot as I am very new to carbon steel. Unfortunately, I bought from amazon without much knowledge and got a Lodge 10 inch. Although I do like the pan and love cooking with it, I have had warping issues. It rocks on my flat top and I have not had success in adjusting it. Hopefully I can get it worked out or maybe move up to a higher quality pan.
I did a flattening video. Maybe it’ll help. th-cam.com/video/QdAw6fyvb-s/w-d-xo.html thanks for the compliment!
Nice video! I literally JUST got my 13" Blu Gratin delivered to me and stumbled across this video. Am super excited to start putting it through it's paces. I am familiar with cast iron pans, but have never used a carbon steel one before. One thing that I wasn't sure on, is getting a fresh seasoning on the pan. They mention in their little card that came with the pan that carbon steel can warp (which I don't accidentally want to mess it up), so wasn't sure if I go through the standard seasoning protocol of little oil rub down & bake it in the oven ala cast iron, or if it's just safer to let a natural season build up simply by using the pan?
DSAHawker I use the exact same process as cast-iron. Never had a warping issue. Thanks for the comment I appreciate it!
@@bobbygfl Wonderful, thank you for the confirmation, appreciate it!!! Excited to give it a try. Also have a glasstop, so was intrigued to see your solution if the pan becomes uneven when in use, will keep that in mind if/when I bump into it! Thanks again.
I just bought one at Ikea that is made in Portugal. I didn’t want to invest on a nicer one as it’s my first carbon steel. I just want to see if I like it.
Good luck I’m sure you’ll love it whole different style of cooking
Excellent video. I have the largest blu skillet and I have yet to cook with it as it’s such a great looking pan. I will definitely buy more of their pans. I will try the blanc creatives next. They look beautiful as well.
Thanks!
I love your inputs. I finally bought one. How ever I have a question from you. why do you get so many pans? Do we have to have different pans for different food? Thank
Malekah Roberts I get into something and end up getting a collection going. Different sizes, brands, mostly just to see the difference. No real culinary reason.
Blu Skillet Ironworks sells out in two to three minutes!!! I've been trying to buy one for 4 years and have finally been successful. Can't hardly wait the 6 mths before it is shipped!! I currently have a Blanc Saucier that looks like the Blu you have pictured. I love it and use it all the time! The Blanc seems like they copy the sizes and prices of the Blu. Blanc has added a plate of steel that you can use as a griddle. Very interesting put no lip to catch liquid! There is also northwest skillet company which spins very similar pans!! I love all of them and can't wait to order more!
Dayne Anderson I’ll check out Northwest skillet!! Thanks for the tip. Thanks for the comment
what about heart and spade forge?
I’ll check them out. Thanks!
I recently purchased a vollrath 12.5 french style carbon steel frying pan. I know the thickness is thinner than the de buyers brand but wanted to get your take on the thinner steel for home use. I think my gas stove is only 7k btu. So to get that charred taste or wok hei in a wok, did I make the right decision on buying the thinner metal vollrath usa made pan? Thanks
if it holds or loses heat at the pace you like then it's fine. you could always adjust the flame up or down. I'd say it's less about what is right vs learning to get the result you want with what you have. hope that helps! thanks for the comment!
Hi, do you have any experience with De Buyer carbon steel? I was considering their Mineral line for my first non-teflon all-rounder (and mainly for searing steaks), but now I'm wondering how they compare to yours, especially those Blanc Creatives...
endautrestermes I don't. Heard good things though. De Buyer is not hand forged though. They would compare better to the Australian pans vs the Blancs
Great video and very informative. I am looking forward to getting a carbon steel pan. I tried get the brand name of these pans. I think they are: Solid Technics, Christ Center Forgers, Blond or Block Creative. I would greatly apprciate the names in print. Thankyou once again for a great video.
I think it's Christ Centered Ironworks not forgers because that's what I found in a Google search unless there are two companies.
Solidteknics.com is Australia. Also in Chicago now with american iron. Even TH-cam shows the American version, plus Kickstarter now and for innovation
Thanks
Lovely. I'm looking at Matfer Bourgeat frying pan for this year and I'm holding off for a Blu skillet. Have you heard of Willow Creek forge from Canada?
Chalita Maneetham hi. I have. The hammered bottoms is interesting and I bet holds seasoning well. Blu Skillets are awesome. Thicker than most and very well forged. Nearly no hammer marks.
Chalita Maneetham
I personally love my De Buyer. I can't stress enough how much I love those pans. Fairly reasonable as far as pricing. French company that know what they're doing. Look them up. :)
I like the Darto pans from Argentina, Have only seen them online. You might check them out, thanks, very interesting to see the handmade pans, I have aus so,idteknic s, There is an american iron version now made in Chicago with extreme seasoning already on.
janet lesley I’ll check them out. Thanks!!
Can you please review pans from santa barbara forge. Thanks
Jeoffrey Enerva I’ll check them out. Thanks for the comment.
Two really nice pans you should check out. Turk pans out of Germany, however mostly their 1piece forged pans. Not the welded handle ones, although those are nice too. My absolute favorite is a "river light" pan that I bought In Japan. It's not seasoned the same way as European style pans, you have to do a "oil return" before cooking delicate foods like fish or eggs. But if used correctly it's the most consistently nonstick pan I've used yet. It's Also specifically designed for the shortcomings of induction/flat top stoves. Both are somewhat tricky to get in the states but are cheaper than most of the hand forged ones I've found made in the US.
dnullify100 checking these out right now! Thanks for the tip and comment!
dnullify100 both are on Amazon. Really neat. Thanks again. The Turk appears much thicker than most. Hummmm. May have to get one. The river light is very unique. Great shape too. Thanks again!
No problem. The river light may be more of a contrast considering your collection. It's almost necessary to use it in the Japanese fashion but it's definitely worth it. It's thinner than a matfer or other European style carbon steel, which is useful for eggs, stir fry's, and fish. It has less heat capacity but is more responsive and has a slightly lower propensity for sticking and is less prone to acidic Foods ruining the seasoning (since the Japanese method of cooking doesn't really build up too much seasoning). I use mine for omelettes 5x a week and they slide out (French/Japanese style thoroughly agitated omelettes).
The Turk is really cool. There's a video on TH-cam showing how they're made, but unlike the blu skillet the Turk is actually forged fully from a single bar of steel stock. The handle is hammer extruded out, them the pan is formed from the bulk of what's left. The pan is cut into shape only after it's Been formed. No rivets or welding.
Can you explain how you season your river light? I am thinking of buying one. Thanks!
YOLO...Cheap Turk pans here. Free shipping too!
www.ahalife.com/globalsearch/query?query=turk
Thank you very much for your time doing your reviews on both cast iron and carbon steel. I am sorry but my question has a few parts. First have you had any time using a Butter Pat cast iron pan? Very pricey however they seem they may be the best cast iron pan out there. Next I am torn between buying cast iron vs carbon steel your thoughts please? Don't really want to invest in really expensive pans only to use some not enough. I will be cooking on a gas range and on outside grill. Regarding carbon steel as you know Bluskillet seems almost impossible to obtain which is too bad but are your Blanccreatives just as impressive to you? Any advice wouldbe very appreciated. Thanks
TJ Sullivan hi. Thanks for the view and the comment. Blank Creatives I like better than Blu Skillet. The pans have a hammered look which I like and the handles are longer and lower profile both features I prefer. As far as cast iron or steel, you need both. Cast iron is fantastic for cooking foods that suck a lot of heat out of the pan. Searing a cold chunk of tuna or searing a steak for example. A large chunk of meat pulls a lot of heat out of the pan and the cast-iron can keep up. On the other hand cooking vegetables I prefer to do in a steel pan. When you remove steel from the heat source it will cool down faster and in some cooking methods this is preferred. So for me both is a must. As far as cost, with use expensive pans or cheap pans become great either way. The extra money gets you handmade, thicker stock, higher quality steel, maybe less impurities, and of course the design.
Thank you for your really helpful reply. I am going to buy Blanc saute pan you suggest and still hem and haw about the cast iron pan to buy. I really like the craftmanship of the Butter Pat and actually had a really nice phone call with the guy who started Butter Pat but you do make a good point about the handle length. Thanks again and happy cooking.
Hey man! are your Blanc Creatives pans the pro or heritage line? Thanks!
THE ELOVATERS these are from the pro collection.
Thanks so much for doing the review. It's great. Very nice collection. i just wanted to ask a few questions regarding the sizes of the pans as i am looking to purchase some soon. Is that the 10" or 13" BluSkillet Gratin pan? With the Blanc Creatives, you mention your favorite pan is the "10in fryer," but it looks like the 11in Saute, is that correct, or is it the 9inch? The big BC pan looks like their 13" Roaster. With the last BC pan, that one looks like the 12 inch Skillet, is this correct. Thanks for the help and another great review.
TJ Rollo thank you! The blu skillet is the 13". The Blanc that's my favorite is actually the sauté. It's the 11". I mixed up the names. The sauté has the taller sides which I really like.
And the last pan is the Blanc 12 skillet?
TJ Rollo correct. They are a 13 gratin with a custom handle, a 12 skillet and my daily 11 sauté.
Yolofotus Hello and thanks for the excellent review. Blanc Creatives website only lists a three types of ironware they are 1. Skillet 2. Roaster 3.Saucier.
Can you clarify which is your "go to pan" "if I could only have one pan this is the one I would take" ev. Just want to be sure before I order. Maybe they just changes the nomenclature. Saute is not listed and Saucier only has loop handles.
The Friar?
?
It's so sad no one does cast iron or carbon steel pans in Europe(you have mass produced de buyer, mauviel, bourgeat, ruffoni but none as' pretty') . I just ordered a Stargazer for $88 with shipping at $60, almost the price of the pan.
I'd love me a Blanc creatives or a Solidteknics for a steel skillet but i can't bear the fact that ill be paying over 50% of the price for shipping.
Ember Embalmer thanks for the comment. That shipping is a killer! Maybe a niche someone will soon fill.
Solidteknics is now made in USA market but might be cheaper shipping for you. There is a Kickstarter right now for american so,idteknics quenched pans
Im about to buy my first carbon steel...read good reviews on the matfer bourgeat blk steel...got very good reviews by americas test kitchen
Great first pan. Thats where I'm starting.
Thanks
Have you tried Made In pans yet?
Okiepita50 T-town I have not yet.
YOLOfotos I just ordered the wok. I’ll let you know.
Okiepita50 T-town nice! Good luck with it. Let me know how you like it.
LOVE my Blanc Creatives carbon steel pan !!!
Thanks awesome. Thanks for the comment!
Thanks for the video, I found it very informative and helpful. What do you tend to prefer cooking on: carbon steel or cast iron? And why? ... thanks in advance.
Thanks
Great Video and great collection! Questions; what type of oil do you use to season with? If possible could you walk us through your process as you are quite experienced on the subject.
have you ever used or owned as one commenter put it a "mass produced" carbon steel pan such as de buyer, mauviel, Matfer Bourgeat, etc...? if so pros and cons of you could please. Thanks again, keep up the videos quite informative.
Marco Cendejas hi! I season with flax seed oil and maintain after each meal with coconut oil. I've never owned the brands you mentioned but they all have great reputations. Pros, less expensive is the obvious one. Cons, can't really say. Sorry.
I was looking for a Japanese riverlight pan, same carbon steel. But after watched your video,I would like to get aus ion 10.2 skillet. I have a glass top stove,too. Does it wobble after a while? Should I hammer it,too. Also thank you so much for your sharing. very useful.
Chiahui Lin the aus iron doesn’t wobble on glass at all. It’s stamped so they are very constant. Thanks for the view!
@@bobbygfl thank you so much
you got it mixed up for the blanc creatives pans. The shorter walled one is the skillet and the other one is the saute
Ezekiel Morris thanks! I do that a lot the time
Nice collection! Thanks for sharing.
Thanks!
Im using cast iron pans. Is this so much different?
Player 1 significantly. Much thinner. Heats faster and looses heat faster. Really completely different cooking experience.
Can you cook acidic food in carbon steel pans?
Sapper 101 hi. Yes but after a few times it’ll strip the seasoning.
Solidteknics has ferritic non nickel steel ..Noni...pans and saucepans...solidteknics.com. These conduct heat really well, last forever too.
Beautiful collection, I do prefer shallower pans too.
GERBO The Gerbil thanks!
The Blanc Creative you like the best is their Medium , I think they call it . Very nice
Thanks
I've been a collector of carbon steel pans for a while now... started with De Buyer and Matfer Borgeat, then added Turk (Germany) and Blanc Creatives (my previous favorite)... I just picked up a West Japan Tools Shibata pan and it is now my outright favorite... The flat cooking surface is the biggest... it is milled around the sides and is lighter weight than others... the one-piece design (no rivets) is a thing of beauty... and the surface is glass smooth and flat - sort of a satin finish (like the newer Aus-Ion) that takes a seasoning nearly instantly... Check them out - I bought mine from Chubo Knives using a 10% off coupon...
Ken Rivera nice! Thanks I’ll check them out for sure.
Their aus ion pans they consider their cast iron pans, almost the same but their carbon steel pans have a smooth finish. Their cast iron ones have a bead blasting finish
They actually stopped making cast-iron and yes I agree they are a little confusing they consider what we would consider steel cast-iron now. However the pans that they used to make are pretty nice they have a textured finish but much smoother than lodge for instance. Anyway they don’t seem to make them anymore and all they make is the stamped one piece steel pans.
It doesn't cool down very quickly that's the plus to it it distributes heat well
Thanks
wow, finally a review of some pans I been looking at for months. Have you tried the new Smithey Farm skillet (carbon steel)? Love to hear your opinion on that. I am a cast iron diehard, however, I'm looking for a bigger pan and cast iron is quite heaving in that size, 10" cooking surface. Therefore, I can't make my decision yet on which one i would like. Nice review.
Tony Ellis thanks! I haven’t tried the new smithey. I’ve heard a lot about it though. all good.
I cant find carbon steel skillet in iran !!
I try to season aluminium pan but fail to
ostad fariborz ive never tried to season aluminum. I assume you can’t get it hit enough for the oil to stick. Thanks for the comment
Hello, can you tell me someone from which kind of steel are those pans made of?
Juraj Štepanay carbon steel. All American made.
@@bobbygfl OK, thx. Maybe you can be more specific about the brand/specification of this steels... :-)
I’m sorry, I have no idea specifically the steel they use.
@@bobbygfl Not high carbon. Low carbon.
xxx xxx yes, corrected. Thank you