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CRUXGG 10” Blue Carbon Steel Frying Pan - $47.99 + tax at Williams Sonoma

$47.99
$79.95
+7 Deal Score
5,183 Views
Williams Sonoma has the CruxGG 10" carbon steel frying pan on clearance for $59.99. Use code EXTRA at checkout for an additional 20% off for 47.99 + tax. Shipping is free.

https://www.williams-sonoma.com/p...ku=5846227

Review of the pan here: https://www.epicurious.com/shoppi...le-article

Summary of review: Great skillet over time with use. Has an attractive look. Spend time seasoning the pan before using it.

Nice option for those of you in the market for a carbon steel pan that missed out on the Matfers or looking to upgrade from cast iron.
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Created 01-19-2023 at 07:40 PM by UltimateCheapo
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Joined Aug 2009
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> bubble2 9,060 Posts
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01-22-2023 at 04:21 PM.
#1
It's not necessarily an upgrade from cast iron, it's just different. I use both...
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Last edited by woodygg January 22, 2023 at 04:34 PM.
Joined Sep 2017
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> bubble2 116 Posts
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01-22-2023 at 05:00 PM.
#2
Based on what i've read and heard, you generally want 3mm+ if you're trying to buy a carbon steel pan for searing, as thicker pans retain heat better. This is only 2mm thick. Not that its bad or worse, you might just end up with different results compared to a thicker pan
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Joined Dec 2015
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> bubble2 52 Posts
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01-22-2023 at 10:28 PM.
#3
I bought this after reading it was a top pick in a Serious Eats article about carbon frying pans.
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RockE1511
> bubble2 28 Posts
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01-23-2023 at 08:15 AM.
#4
This looks like a great option to burn the ever-living hell out of my hand.
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Joined Jun 2018
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> bubble2 4 Posts
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01-23-2023 at 09:26 AM.
#5
Quote from woodygg :
It's not necessarily an upgrade from cast iron, it's just different. I use both...
Agree. Additionally, like cast iron, they should be inexpensive. At any decent restaurant supply store you should be able to buy a ten-inch carbon steel pan for under $20. It will last forever. I have two I bought in the '90's that are still in my regular rotation.
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Joined Jan 2004
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> bubble2 1,149 Posts
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01-24-2023 at 06:48 AM.
#6
Quote from bettercallsal :
Based on what i've read and heard, you generally want 3mm+ if you're trying to buy a carbon steel pan for searing, as thicker pans retain heat better. This is only 2mm thick. Not that its bad or worse, you might just end up with different results compared to a thicker pan
This (2mm) will likely warp on induction.
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