Hi Damaino,
No I mean what I wrote.
At first I thought carbon steel pans were the most versatile pans out there - I read that carbon steel pans could be used for everything, except cooking acidic sauces for hours.
What I found out after testing them and using my carbon steel pans for a year or two was, that for me they weren’t that versatile at all. In fact I ended up using my carbon steel pans for high heat searing and not much else.
I still didn’t like the fact, that I couldn’t soak them in water after using them. And if I forgot a carbon steel pan after making dinner, my wife would often clean the pans for me the next day and that meant she also soaked them, no matter what type of pan it was. Hence I had a rusty carbon steel pan the next day I woke up. This happned numerous times for me. I also got tired of not being able to really wash my CS pans in detergent thoroughly without having to oil the pan afterwards.
In short - carbon steel pans are simply not for me.
The Demeyere Proline pans are now the pans I use for high heat searing, and they do a better job at it than even my thickest Darto pans. The Proline pans sear far more evenly and is just a better pan for my preferences.
