Steel pans, better than either teflon or cast iron

Real nice! Added some coconut flour and it turned really fluffy. It looks as if the pancake is ready when it starts to move around almost by itself. If I'm impatient it sticks, but if it's cooked, it simply detaches. I guess I can finally say goodbye to the Teflon pan. Also, the low sides really helped with flipping etc.

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Hmm, coconut flour, sounds delish! Do you fry them using coconut oil? Recipe please if you have one.

Since you have a non stick pan, and you mentioned pancakes here's another different pancake recipe. It's dead easy, but does require a blender to make the oat flour and to mix the batter. I always double the recipe for 2 people and we get 1 - 1 1/2 left over pancakes for the next day. It's a great way to start the day.

Oatmeal Pancakes

For a different pancake. This makes a thicker pancake.

1 ½ cups flaked oatmeal made into oat flour (Quaker Oats “Old Fashioned” type is one )
****
3/4 cup milk or slightly more evaporated milk
1 egg
2 TBL oil
2TBL brown sugar or succanat
1 TBL baking Powder
1/4 tsp salt
Oat flour

Make oat flour by putting into the blender and “grinding” until it’s flour. Remove from the blender and put ingredients into the blender in the order listed below the asterisks. Cover and “blend” until smooth. Allow to stand 5 minutes before using. Cook on buttered or greased griddle. We serve them with maple syrup but they have a good flavor without syrup also. Be sure to butter them. Yumm!

Since oats contain no gluten these pancakes will break at the slightest opportunity, that was a warning.

The other day noticed something I was cooking slightly sticking in my pan, so I reseasoned it without stripping it first. That worked fine. Today was my first use of the freshly resesoned pan and I was back in business with absolutely no sticking.

I got myself one of these Matfer pans a few days ago. I quite like it so far. It was easy to season and it heats up quickly.

I got one of the crepe pans, as it was cheap, but the low sides make it not as versatile as I'd like. This was just an experiment to see if I would like the steel pans. Since I do like it, I will probably slowly move to carbon steel for cooking.

It seemed to be a lot easier to season than my cast iron.

Just the other night, and out of the blue, Scott, where I had my backorder placed took it on himself to cancel my order. I assume all other backorders were also cancelled and not just mine. I had previously told them to fill the order when they could and I was very laid back about it. He did it to "not hold my money" or some such BS. They don't take any money until the product ships so of course it was pure BS. I voiced my displeasure at the action and I was told what a crappy customer I was to complain about it, yada, yada. I was never consulted because near as I can figure Scott would have actually had to do some work to figure out who still wanted the pans. Emailing folks is hard work. Just cancelling orders is much easier.

Needless to say I have removed that site from my favorites list and I will NOT be doing anymore business with them. Scott just assumed he knew what I wanted despite my deliberately sent text telling them to keep it on order and "no big deal". That action pissed me off more than anything. I can cancel an order if I wish to; heck a moron can. Scott proved that.

This is not an indictment against Matfer France, just what I call "Matfer USA" and Scott who took it on himself to cancel my order without consulting me. The pans are good in my testing so I'm not disparaging the pans either. But I will never place another order with that USA supplier.

I wonder if they're raising the price of the new lot, and didn't want to honour the old price. It will be interesting to see what the prices are when the items are available again.

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Yohann, you might be correct. I contacted Matfer France and they gave me another US source to order from. The pan is about $20 more on that site. But France did say that it would take time to catch up to the backlog.

FWIW, while I was told my order was cancelled by Culinary Cookware only the pan that I initially wanted was cancelled. I had another order for a much larger pan that would take the place of a 13" lodge cast iron and a wok. That pan was delivered yesterday. It's huge! So today I scrubbed it and seasoned it and tonight I found an excuse to use it. It's just as good as the 9" crepe pan. But as far as weight savings over the cast iron pan? It only saves 1#, but the pan spreads the heat out better than CI does. It works better than the CI pan ever did.

I'm officially a believer in these pans.

But I have to say what a PITA to season that large of a pan on the stove top!

In 6 months I'll reorder the 11 7/8" pan that I initially wanted and probably curse Culinary Cookware yet again when I do. (I will never order another anything from them since they cancelled my order)

Clearly the larger pan is heavier than the much smaller crepe pan, but not only because of the sheer size difference. The gauge of the steel is also thicker with the larger pan. Today I measured them. The crepe pan, which doesn't need to be super thick measures .088" thick at the edge. The larger pan measures .118" thick making it 3/100ths of an inch thicker. That might not sound like much but it is noticeably thicker to the eye, and also noticeable when lifting it.

But it's a net gain for our kitchen space. It has allowed me to move out a steel wok that never really worked because of the western style, sealed top, range and burners; a cast iron wok, and the 13" CI fry pan. For now the 8" CI pan remains. Also moved out were the fire rings used with the woks to try to get them to work better and a honkin' huge lid for the steel wok. As already stated, the woks never did work right on our rangetop, and we always used the 13" CI fry pan for stir frying. The large steel pan will work even better with steels' better heat transfer. The only thing I needed to check before moving out the woks was how would we use our bamboo steamer? One of our pots fits the steamer perfectly so problem solved.

Well ShadowsDad  it took me five years but I picked up a couple of the Matfer Bourget black steel pans an 11.5" and I think its 8.5" - just got them yesterday and did the seasoning with the potatoes skins thing and I did a breakfast this morning.  A couple of strips of bacon and some of the potatoes that gave their skins to the seasoning process along with an egg which I baked in the oven, I'm not ready to try eggs in the pan yet as they're the most challenging stick wise.  I'll give the pans more time to develop seasoning first. The pan worked beautifully.

Thanks for the advice    IUts appreciated even if I am a bit slow on the uptake.

Very understandable. We're "raised" on CI pans, I was too. I don't know if I mentioned it, but unless I want to re-season the pan all that ever touches the seasoned cold surface is hot water and a paper towel. I have yet to have anything stick beyond that. If you do put something watery into the pan when it's hot expect to lose the seasoning, same goes for cooking something wet and more than a few minutes. The latter is when the SS comes out. But most times the 8" (?) pan just stays on the cooktop with oil/grease from the previous use in it ready for the next use.

As the cooking surface and the sides age they'll get even better.

Bacon I precook to reduce the juices that come out of it before frying. That helps to remove anything that tends to stick. Then the eggs and spatula remove what did stick.

You'll figure it all out.