Carbon Steel Pan
I'm contemplating buying a heavy duty carbon steel pan for searing steaks when the weather isn't cooperating for outdoor grilling. (My current skillets works fine but I want something with a seasoned finish that might be easier to clean). Instead of a fry pan, I've been looking at the crepe pan because I like the lower sides. Is there any reason that the crepe pan is a bad choice or am I over thinking this?? I suppose my range will get more spatter with the lower sides but I can't think of any other negatives.