I have a Darto No. 25 that feels like it could survive a nuclear bomb.
It’s really heavy, but of course it maintains temperature really well, so it’s great for searing, and being a breakfast griddle.
Some brands have very thin steel: My first carbon steel was a “BK” that has a very thin layer, and therefore heats unevenly on my electric coil burners. I wouldn’t recommend those.
I do like the semi-nonstick seasoning when it’s built up over time, and that is a big advantage over stainless steel.
But of course, stainless steel has its advantages too: Much less fussiness and maintenance to keep them from rusting, worrying about acidic foods, washing and drying immediately after use to prevent rusting, etc.


















If you can get a billionaire or two to back you, the right path can be profitable, and take decades to undo.