I recently picked up my first carbon steel pan. It was recommended from America's Test Kitchen so I randomly picked it up and have been really happy with it. Matfer Bourgeat Black Steel Round Fry Pan, 11 7/8" I was looking for something with the qualities of cast iron without the weight. This has been great, except for the handle, which is a little uncomfortable. So I found some scrap vegtan tooling leather and fitted it as tightly around the handle as possible and used some spring clamps to hold it in place for a while to form it. Once it settled in the position I just used some heavy waxed thread and saddle-stiched it in place. I just trimmed the excess and it's been working perfectly. Definitely recommed the pan as well as adding the leather to the handle for comfort.
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