I searched the site (using internal search as well as Google) and haven’t found discussion of this item.
I bought one in November ‘20 and, for almost all tasks, I simply love it!
The one thing it won’t do is easily flip a fried egg. I suspect the sharp transition between the flat bottom and the constant-angle (truncated cone) rim has an effect on this.
Have I missed the relevant thread? If so, point me at it.
If not, come one come all who use this example of culinary art!
Shibata (West Japan Tools) carbon pan/ skillet
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Re: Shibata (West Japan Tools) carbon pan/ skillet
I have one and am still in the process of seasoning it. I just don't need one that big very often. Plus my burners just don't evenly heat the darn thing, so when I do need one that size, the edges don't heat up very well. My stove died, and I am in the process of picking out and finding a new one, so hopefully the heating to the edges won't be a problem.
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The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
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Re: Shibata (West Japan Tools) carbon pan/ skillet
I've been using a carbon skillet for a while now, but it's French and not Japanese. They're amazing and I'm going to be buying a larger too one since mine is only 10.25" diameter. You can't go wrong was carbon steel frying pans. BTW, I have that sharp edge transition too and flip my eggs with a spatula.
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Re: Shibata (West Japan Tools) carbon pan/ skillet
This is the item for newcomers https://www.chefknivestogo.com/shibataskillet.html
We use ours all the time. It heats up quickly. Nice non stick once you get it seasoned. I don’t love the handle since the heat transfers and it’s not that comfortable but otherwise I like it a lot. I use it a fair amount on our grill too.
We use ours all the time. It heats up quickly. Nice non stick once you get it seasoned. I don’t love the handle since the heat transfers and it’s not that comfortable but otherwise I like it a lot. I use it a fair amount on our grill too.
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Re: Shibata (West Japan Tools) carbon pan/ skillet
I was worried about that when I ordered it. In practice I find that it does not get as hot as I predicted. I keep a washcloth next to the cooktop, and with that as a handle wrap, I have no problems.ChefKnivesToGo wrote: ↑Fri Apr 09, 2021 4:21 pm This is the item for newcomers https://www.chefknivestogo.com/shibataskillet.html
We use ours all the time. It heats up quickly. Nice non stick once you get it seasoned. I don’t love the handle since the heat transfers and it’s not that comfortable but otherwise I like it a lot. I use it a fair amount on our grill too.
Since I don’t oven season (only time I stuck it in the oven was for initial strain relief) the handle is still the as-new steel color.
“The knife is the most permanent, the most immortal, the most ingenious of all man’s creations.”
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- Yevgeny Zamyatin