One of my favorite pans is my much used carbon steel pan bought in Gourdon in the Lot in France about 20 years ago. I use it mostly for pan-roasting (or pan-searing). Carbon steel reacts to acidic fruits and vegetables and that's why one can never use tomatoes, lemons, or wine when cooking with it. I often do something very simple with the pan, namely, a nicely charred ribeye steak with a dollop of maitre d'hotel butter on top. Maitre d'hotel butter was a very popular compound butter about forty years ago, but it should be known by every competent cook. Blend together butter, parsley, and lemon juice and place a good-size dollop of it at room temperature on top of the steak.
[Photo: Clifford A. Wright]
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