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| Real chefs use them almost exclusively. They are lighter than cast iron, have pretty much the same cooking properties, and won't break if they are slammed around too hard or dropped. Hardly a gimmick.
And anyone looking to buy into them, don't waste your hard earned money on the high end fancy ones. Steel is steel and about the only differences between some of them are the thickness of the steel. Thicker ones retain heat and heat more evenly, but will weigh more. | |
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anyone cook with carbon steel pans
