Hey folks, I’m in the market for a good carbon steel skillet. I recognize there’s all kinds of options, but curious to hear people’s experiences with some bang-for-your-buck picks especially.
Specifically I was looking at OXO’s carbon steel pan. If anyone has any thoughts, would appreciate them!
Also honorable mention but a thin carbon steel wok is my most used carbon steel outside the crepe pan.
Found mine at Marshall’s for like $10. It’s been to hell and back and was fairly easy to blue and season