Thread: cast iron pans

It was made by Høyang-Polaris in Norway, and I use it all the time.
hey otto, many of those pans around. i would like to get one for my collection. dave

I switched to a carbon frying pan recently, I got De Byuer. It seasoned in about 3 uses, it has better non stick properties than my cast iron pan.

Originally Posted by buckeye

It was made by Høyang-Polaris in Norway, and I use it all the time.
hey otto, many of those pans around. i would like to get one for my collection. dave

Well, the ones made in Norway might be hard to find.

Translated from their website:
"Høyang and Polaris were merged in 1975 with headquarters in Moss (Norway), and 1989 Høyang Polaris AS was taken over by Finnish Hackman Group, which in 2004 was sold to the Italian catering company Ali Group"
"The factory in Sandnes (Norway) was closed in 2000 and the factory in Rygge (Norway) closed in 2007."

The brand is still being used however.

I gotta say to Otto..that's a neat looking pan.Never have seen one like that before...cool.

Originally Posted by mainaman

I switched to a carbon frying pan recently, I got De Byuer. It seasoned in about 3 uses, it has better non stick properties than my cast iron pan.

Funny you should mention that. I recently picked up a "heavy" carbon steel crepe pan that I have been loving cooking eggs in. The pan was $14 at a local restaurant supply store and it is heavy, but much lighter than any of my cast iron. It also has low sloped edges which is perfect for fitting a spatula in for eggs, and it has a smooth surface so i'm thinking it has potential to be as non stick as anything else I have with a little breaking in. I seasoned it the same as my cast iron and it is my new favorite. I've been thinking about making a "carbon steel cookware" thread, but didn't know if anyone else would be interested. So as not to thread-jack here is my humble set up: the new carbon steel pan is far left with the cast iron left and center. I've only been cooking on them for about three weeks now, but they're coming along great .

+1 to you for utilizing a restaurant supply and also for using a crepe pan for other than Crepes I say carbon steel is just as good and hearty as cast iron.Just look at asian woks. The Maint. is about the same except you don't necessarily have to use the oven to season.You just cook and go.again I refer back to the comment about watching asian cooks at chinese take out joints.I have both and love both.

Some CI Porn

Yeah baby....that's the way daddy likes it.

So...like..was that all in one meal ??

Porn don't need no explining

No that was several meals Top left, Bulgogi on my 14" round griddle, T R Cornbread in a Wagner wedge pan. Botom left is good ol Brats in beer a bit differently in the "Chef Skillet" #2, and B R is Chicken N Rice in the #14 skillet.

I'm working on dished made in all my CI pieces, some will be tougher to do than others... or sillier I guess...

Here is a pic of how I've been doing brats N beer, I reduce the sauce till reduced and thickened.