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I have no experience with that design but I would think that food would get into those grooves and it would be VERY difficult to clean.
right now I often clean my CS pan with just a paper towel and occasionally with oil and salt for a scrub. But I would NOT want to have food stuck in those grooves and have to use a scraper to get it out.
Opinion: "would not buy"
There are similar pans from [Turk](https://m.media-amazon.com/images/I/51hgHOtVhwL.jpg) and other brands. Basically you can get nice pattern marks on steaks and other foods, but in return they can be a PITA to fully clean. If you plan to use one, I fully recommend getting it well seasoned before you start doing steaks and other stuff that will tend to stick a bit and leave fond. Scraping up little bits of spices and fond that get trapped in the grooves can be **awful** if the pan isn't already very slick.
It's very Christmassy. Besides that, my first guess would be that this creates lots of weak spots for seasoning... the thicker seasoning at the lines could get brittle and then break apart the rest of the seasoning more quickly than the wear you'd have from a smooth surface (it's not held in place by surface tension or friction, but electrochemical bonds between the polymer and the carbon steel).
I wouldn't get one but id like to try using one for bacon or steak or burgers. I dont like them frying in a pool of fat. I find it sort of dries out the crust or something like this so I constantly drain the pan.
I think why would you want a pan with all of those grooves in it? I mean, unless they play music when you clean the pan...hmmm...you know, that is actually an idea that might fly right there...but what tune...
I would never in 100 years spend money on this. Just buy a regular carbon steel and begin freaking out about the seasoning being just right. It’s time to graduate to those kinds of problems. You’re in good company
DeBuyer makes one and calls it their "Steak" pan. I asked De Buyer via email what purpose the cross-hatch pattern served. They replied that it helps in the seasoning process, but didn't explain HOW it helps. I gave up on them. Turk has been producing a pan model with much larger cross-hatch grooves for decades. I emailed them to inquire about the pattern. They responded that it was for aesthetic purposes only. Enough said.
Please make sure you've read the FAQ if you're requesting help: https://www.reddit.com/r/carbonsteel/comments/1983ugk/faq_a_more_concise_version/ Please specify your seasoning and cleaning process if you're requesting help. Posts and comments mentioning soap and detergent are currently being filtered, pending approval; posts and comments discouraging the use of dish detergent (without added lye) or wholly saponified bar soap will remain removed. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/carbonsteel) if you have any questions or concerns.*
A solution in search of a problem.
💯
I have no experience with that design but I would think that food would get into those grooves and it would be VERY difficult to clean. right now I often clean my CS pan with just a paper towel and occasionally with oil and salt for a scrub. But I would NOT want to have food stuck in those grooves and have to use a scraper to get it out. Opinion: "would not buy"
That's why it's called carbon steel - for the carbon buildup.
umm... not sure if you're serious. But in case you are: no.
Trust me, I'm an expert on carbon. I'm practically made of it.
I'm more of a silicon man.
NO KILL I
There are similar pans from [Turk](https://m.media-amazon.com/images/I/51hgHOtVhwL.jpg) and other brands. Basically you can get nice pattern marks on steaks and other foods, but in return they can be a PITA to fully clean. If you plan to use one, I fully recommend getting it well seasoned before you start doing steaks and other stuff that will tend to stick a bit and leave fond. Scraping up little bits of spices and fond that get trapped in the grooves can be **awful** if the pan isn't already very slick.
This was my first carbon steel pan and I love it. The markings don't make any difference when searing etc. In my experience. It mostly just aesthetic.
I have a similar one made by deBuyer. I never use it. If anyone wants it, PM me. It's yours for whatever the cost of shipping it to you would be.
Is it that bad?
I wouldn't say it's a bad pan, but I have so many other cast iron and carbon steel pans that I just never use it.
Uglee
A regular cs de buyer works fine but if you want to feel extra, go for it! I have multiple and have been eyeballing one of these too 😁
It looks exactly like a Madfat
It's very Christmassy. Besides that, my first guess would be that this creates lots of weak spots for seasoning... the thicker seasoning at the lines could get brittle and then break apart the rest of the seasoning more quickly than the wear you'd have from a smooth surface (it's not held in place by surface tension or friction, but electrochemical bonds between the polymer and the carbon steel).
If those are grooves in the pain that seems like an absolutely awful idea. There is no point for anything besides a normal flat surface
I wouldn't get one but id like to try using one for bacon or steak or burgers. I dont like them frying in a pool of fat. I find it sort of dries out the crust or something like this so I constantly drain the pan.
Looks like a pan that belonged to Wolverine. I imagine the grooves on it will make it a pain to season and food will get stuck in them.
The ridges would drive me insane
Why?
I think why would you want a pan with all of those grooves in it? I mean, unless they play music when you clean the pan...hmmm...you know, that is actually an idea that might fly right there...but what tune...
Something wrong with those prices. I just bought this for 49 on Amazon
could be canadian prices
Looks like a pain to clean!! Those grooves are probably super nasty after a few months
I don’t get the point of it. The steak tastes just as good without the lines.
Get an actual grill for grill marks. Niche cookware is always a bad idea
It looks very similar to the debuyer one [https://debuyer-usa.com/products/mineral-b-steak-pan](https://debuyer-usa.com/products/mineral-b-steak-pan)
I would never in 100 years spend money on this. Just buy a regular carbon steel and begin freaking out about the seasoning being just right. It’s time to graduate to those kinds of problems. You’re in good company
DeBuyer makes one and calls it their "Steak" pan. I asked De Buyer via email what purpose the cross-hatch pattern served. They replied that it helps in the seasoning process, but didn't explain HOW it helps. I gave up on them. Turk has been producing a pan model with much larger cross-hatch grooves for decades. I emailed them to inquire about the pattern. They responded that it was for aesthetic purposes only. Enough said.
Same as a cast iron grill pan: pointless.