I’m not a professional chef, so I’d not heard of this new-fangled technology called “carbon steel”. For the uninitiated (like myself), carbon steel essentially holds all of the same wonderful properties as cast iron, but weighs a fraction as much. It’s for this reason that chefs and people who make food for a living tend to use carbon steel fry pans as they’re easier to maneuver.
The De Buyer carbon steel fry pan is a staple in the food industry, as it’s a nice, middle of the road carbon steel pan. Carbon steel is just like cast iron in that a well-seasoned pan will be naturally non-stick. The De Buyer is is 99% pure iron, and has been seasoned in bees wax, a natural anti-oxidant for the pan. There’s no nasty chemicals added to the seasoning to make it non-stick either. The more you use it, the more non-stick it becomes.
At around $65 the De Buyer it won’t break the bank, and it’s gotten plenty of rave reviews. We love us some cast iron here on the Reserve, as they’re hefty and last forever. (I have one from the 1960’s passed down from my grandmother that I still use.) But if you’re wanting to shake things up, you could give carbon steel, cast iron’s more nimble cousin a shot.