Carbon steel pans have sloping sides to help with tossing food, but as Slagle notes, this can make the cooking surface area (and overall volume) much smaller than a cast-iron pan of the same diameter.
Owning a ton of pots and pans isn’t necessary, even if you cook a lot — but owning a mix of the right ones is. In my years of using and testing many different pieces of cookware in my own home ...
How much do you need to spend to get the best non-stick frying pan? We've found out by dry-frying dozens of eggs to put the non-stick to the test and analysing thermal imaging camera footage measuring ...