For those who have tested nearly all Zigaat iems, how did you do it?
Was it mainly by Canjam? Or was it via Amazon and testing which ones you liked more? What platform did you use?
Looking for an aesthetic saute pan or an aesthetic wok (Caveats: I don't like the patina look of carbon steel)
I've had about 2 carbon steel woks but I really hate the 'patina' look. I think this just might be a thing of carbon steel. While everyone else seems to like the look of it, I don't. But I can't deny the speed and lightweight nature of carbon steel. But looking for something else.
Caveat 2:
I do like stainless steel but find it's ironically a pita to clean. It requires Barkeeper's friend (for me) and isn't as easy to clean. Imo it's not as easy as shown on tutorials. Lots of elbow grease needed imo.
Caveat 3:
I find cast iron too heavy and clunky. Ironically I've relegated to an Allclad for searing steaks when needed and no longer use cast-iron.
Caveat 4:
I tried a Hexclad knockoff called Snowclad. It does sear. But it feels like it takes a lot longer to cook than carbon steel. It does clean easily though. Would love something that cooks a bit faster.
-I was looking at the Caraway Sautee pan because it looks gorgeous but reports say it gets scuffed pretty easily. (They look gorgeous in navy blue)
-I was looking into more black-ish carbon steel woks? Maybe those don't look as ugly when they get a patina. But can't confirm one way or another whether that might be the case.
Any ideas? Am I the only one that finds the patina look of carbon steel woks hideous?