Bests & Worsts Reviews from Amazon

I have more skillets, pots and pans than anybody I know. I am forever in search of the Right cooking vessel. I Iove my cast iron skillets, but to be honest, the older I get the heavier they feel. So I thought I would give carbon steel a chance. Being a cooking snob, I had my doubts because these pans are so much cheaper than other types. Well, the end result is: This is my Goto skillet. I use it and use it and use it. It heats faster than cast iron and is distinctely lighter. It sears things beautifully and loves bacon and eggs too. The darker it gets, the better it works. And unlike cast iron, you can use soap and water on it without feeling like you're breaking the law. Like cast iron, carbon steel requires some care to avoid rust, but it will reward your small effort at drying it well and seasoning it for the next time you use it. Please note that carbon steel is reactive. I am glad I took the chance on carbon steel.