Darto pans- reduced shipping costs

I received an email from Darto advising that they have been able to cut the cost of international shipping in half. @HammeredChef_DEFINITELY_does_NOT_work_at_22134 It looks like they have the paella pans available again PAELLA Nº34. I sent them an email and they responded they were available.

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

thanks will order one today....

tangma27

Ok are these pans really that worth it?

Brandon_Byrd_40557

I'm liking mine. I don't know that they perform much differently from other carbon steel pans, but I love that the Dartos don't have rivets and are made from one piece of metal. No matter how I scrub my riveted pans, they never seem to get clean around the nooks and crannies. The Darto's have a weight similar to vintage cast iron (which isn't as heavy as modern Lodge stuff) which allows them to store up a lot of thermal energy for searing and other high-heat applications. They're my go-to pans for searing now, and perform very well for stir-fry (I can only imagine that their 34cm paella pan would be even better). The downside is the weight/size trade off. I have the 27 and 23, and the 27 is bordering on cumbersome to move around. However, it's not the sort of pan you're going to do a bunch of saute work or pan-jerking with. The handles are also a bit wide for my preference - I have smallish hands - but they are much, much nicer to use if you grab them with a side towel (which you should probably be doing anyway). While the 23 is nicer to move around, it's starting to verge on smaller pan territory. I honestly couldn't see myself using anything smaller than the 20 unless I worked in a restaurant kitchen and had a lot of smaller tasks (like frying a single egg). While the 15cm pan seems too small for me, the 15 paella would probably be great to serve from (sort of like a cast iron fajita platter). If I ran a restaurant kitchen or hosted a lot of dinner parties, I can see how having a bunch of those smaller paella pans around would open up a lot of possibilities.

Anyway, at the end of the day they're just carbon steel pans. But they have a unique form factor and are made by a small company that's obviously passionate about its craft. So if you're in the market for this sort of pan, I highly recommend the Darto. If you need something bigger, Matfer Bourgeat's carbon steel pans recently got top marks from Cook's Illustrated and they come in larger sizes. Here's a clip from ATK's overview/review of carbon steel pans:
https://www.youtube.com/watch?v=-suTmUX4Vbk

tshewman

I tend to agree with Brandon in terms of quality and I only have the 23. I still prefer my traditional cast iron for searing though. Also, someone in the house took some unfriendly steps with it and left it with sticky residue, so I had to strip the seasoning and do it over. It took like a charm, this makes it a nice investment knowing this can be done and it's not difficult. One thing I discovered is to season the outside and the inside of the pan. For all my cast iron i only did the interior. I would highly recommend them and like them more and more each day.

tangma27

Brandon!!! Thank you so much for that. You're the best. I think I will spend my money elsewhere then-I have some cast irons and they seem more or less the same thing. So I'm not..overly concerned! Maybe one day when I'm super picky about that sort of thing

Thanks again!

David_Clark_50871

Can anyone comment on the non-stick quality? The video made it look great, but I haven't had luck with anything I needed to season, namely my lodge cast iron. I've also heard horror stories about seasoning these pans. Ideally, I'd like something non-teflon that I can cook eggs/proteins knowing they won't stick. Thanks!