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forum thread Posted by UltimateCheapo • Jan 20, 2023
forum thread Posted by UltimateCheapo • Jan 20, 2023

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

$48

$80

40% off
Williams Sonoma
6 Comments 8,569 Views
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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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Deal Details
Community Notes
About the Poster
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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6 Comments

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Jan 23, 2023
9,279 Posts
Joined Aug 2009
Jan 23, 2023
woodygg
Jan 23, 2023
9,279 Posts
It's not necessarily an upgrade from cast iron, it's just different. I use both...
Last edited by woodygg January 22, 2023 at 04:34 PM.
Jan 23, 2023
143 Posts
Joined Sep 2017
Jan 23, 2023
bettercallsal
Jan 23, 2023
143 Posts
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
1
Jan 23, 2023
61 Posts
Joined Dec 2015
Jan 23, 2023
wm234s
Jan 23, 2023
61 Posts
I bought this after reading it was a top pick in a Serious Eats article about carbon frying pans.
Jan 23, 2023
42 Posts
Joined Apr 2020
Jan 23, 2023
Ezju811
Jan 23, 2023
42 Posts
This looks like a great option to burn the ever-living hell out of my hand.
1
Jan 23, 2023
6 Posts
Joined Jun 2018
Jan 23, 2023
DannyB6118
Jan 23, 2023
6 Posts
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.
Jan 24, 2023
1,388 Posts
Joined Jan 2004
Jan 24, 2023
seawolf
Jan 24, 2023
1,388 Posts
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.
1
1

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