Carbon steel pans are just as suitable for high heat cooking as cast iron, but with a lighter, less bulky profile. Here are some distinct advantages of using this pan.
Sauté pans are very versatile, as their shape allows them to hold liquids. This means they can be used for making sauces in addition to braising, poaching, shallow-frying, searing, and pan-frying (if the ingredients don’t often need to be flipped).
Q:What are the disadvantages of using stainless steel frying pans?A:The disadvantages of using stainless steel frying pans include their tendency to heat unevenly and their poor heat conductivity, which may require longer cooking times.