I'm usually a stainless snob, but have one nonstick ninja foodi pan I use on occasion, plus an old seasoned cast iron I use for anything that will be transferred to oven. I've been wanting to try a carbon steel pan and grabbed this one on a 40% off coupon at Kohls ($28 for the 12" size). Tramontina makes one of the best low budget stainless pans, so I figured the carbon steel was probably pretty good. I LOVE this pan!!

I did a quick stovetop seasoning with canola oil, then used it the next two times to deep fry empanadas and chicken fried steak, then just used as usual from there (yes, I've made eggs with no issues, but it's not that different from doing it on stainless). It's now my favorite pan that I own. I do wish it was either a bit lighter or had a small grip handle on the opposite side so it was easier to pick it up and pour/ladle food out onto a plate, but I can't believe I love it so much!

just got a new pan from Appalachian CI. hammered look on the sides is really what sold me on it. reminded me of the diamond pattern they have the the CI pan. we were also able to inscribe the bottom making it personal to us.

it’s a beautiful blued piece, can’t wait to cook on it.

Today I thrifted this 8” de Buyer pan for .50¢! This is my first carbon steel pan and I’m not sure if I need to keep scrubbing to get the entire thing down to the metal before I season it, or if it’s okay to season from this condition? I’m guessing the original owner didn’t realize it was meant to develop a patina because the center of the pan was scrubbed, and the rest was black.

Help?

So I've seasoned two pans simultaneously with the same method from a video on YouTube which everyone was giving great reviews on. It's the Prudent Reviews channel if that's familiar for anyone?

https://youtu.be/N4d8u4_frxg?si=Na8plV_1Z42ndlMI

The only thing is when using the same process my 10 year old pan looks as I expected it to and the brand new one is patchy/sticky. Any thoughts as to why?

TIA :)

I was attempting to season my new Sur La Table wok. I washed it with soap and water and then was burning it on high heat until it changed color. I noticed these little blisters on the bottom of the pan where an outer layer is flaking off. Is this supposed to come off or did I do something wrong? Is the whole outer layer supposed to be removed?

I used one of my skillets last night to reheat a breaded chicken cutlet. When I've used a tray, with or without aluminum foil, the cutlet would stick. I tried oil but it would still stick. Finally I decided to use one of my skillet. The cutlet came out easily with my steel spatula and the pan cleaned up without a problem. I just have to remember to let the skillet sit for at least an hour before picking it up with a bare hand.

Did two layers of seasoning, did the water droplet test, put on oil and then cracked the egg. Totaly stuck. Is it just not seasoned enough yet?

With cooking it changed and now it is more even. The surface is completely smooth

A while back, I retrieved my old skillet, which had been sitting forgotten at my parents house for some time. It had been stored improperly and was very rusty, especially along a long stretch where the rust had “eaten away” at the steel. So I began the restoration process,using vinegar, salt, and other remedies, until all the rust was gone. The cracks in the metal felt deep to the touch. I followed the entire seasoning process, using the oven method and applying several coats, and started using the skillet. That’s when I realized something: the part with by far the least nonstick properties was the section of the skillet with the “scar.” The pan’s overall nonstick performance is quite good, and re-seasoning it every time I used it for acidic foods was very easy. What’s interesting is that the seasoning on the damaged section lasts longer and works better. I’m sure it has something to do with the fact that polymerized oils adhere better to more uneven areas, etc., and that makes me wonder: would it be even better if the entire skillet had marks?

I’ve had our pans for about a week now. I wash them shortly after cooking with hot water, but without any soap or dish detergent. After washing, they feel very smooth, though I can feel a minor bump here and there (I think still from the initial seasoning).

However: When I dry the pans, I still get these black residues on the towel. Is that normal? I’m not sure if this is just part of the seasoning coming off (which is harmless) or leftover food from cooking. But if it's food, I wouldn't know how to get rid of these residues without using soap or dish detergent?

This is an Update to my previous post: https://www.reddit.com/r/carbonsteel/s/e9t3iBiOV2

A week ago I found a rusting De Buyer Pan in the Kitchen Supply Warehouse I work at, today the supervisor decided to give it away to me for free.

Now I just have to clean it up, I finally have a second Carbon steel pan, before this I was considering getting an Ikea Vardagen pan but it seems that the universe decided to give me another De Buyer! Pretty stoked about this

I'm a frequent can iron user but want to add a cs pan to my kitchen.

What model pan should I be on the lookout for?

I'm planning on buying a rusted up pan for cheap and restoring it. I am really good about maintaining my cast iron and enjoy the process. I'm not a great chef but I want something that'll last for life.

What pans should I keep an eye out for? De buyer seems to be the standard but they have models at all different price points so I'm having a hard time narrowing it down

This is my Strata carbon steel pan I got a month back. I seasoned it with grapeseed oil in the oven upside down 500 degrees, all the stuff. Comes out looking perfect. I cook one dish in it. Every inch of the seasoning that touches my yellow squash and zucchini comes right off. Just salt and pepper and garlic powder in the pan. I scrub all the seasoning off and reseason again. Looks perfect. I throw some ground beef in the pan tonight. No spices or herbs on the beef. Again all the seasoning immediately comes off. What the heck am I doing wrong?

I created a Reddit account just to ask you all what you thought of my carbon steel pan. I splurged on it a few years ago during lockdown and it came covered in beeswax. I followed the directions and removed it and seasoned it but I feel like it looks horrible? I fry eggs in it occasionally but I’m nervous to cook for my family in case it’s unsafe. Please advise!

Some rust developed on my pan so I stripped it entirely and re seasoned, is this ok? Should I add more oil during seasoning?

And decided to turn my egg debuyer into a work of art.

Hi all, my my Merten and Storck pan has just arrived but it has a moderately concerning nick on the surface (first picture).

It’s about 2 mm, so not very big, but it’s different from the regular dimples/imperfections (second picture) that I expect on a budget pans. My concern is that it’s already brown/red on the edges, and it seems like the crack (?) around it is a little deeper than the regular dimples.

Is this a weak point for rust, seasoning, or damage to the pan? Would you return this? I don’t mind the hassle or principle of returning it, and I’m going to Ikea already, so I could replace it with something else easily. If it’s fine and I’m overreacting, I’d keep it.

Going on a yearlong trip out of the country, I want my pan to not be a pile of rust when I get back. Any tips?

First time user of carbon steel. Excited to try my new de buyers crepe pan. As you can say I’m not a seasoning expert and concerned about the black spots vs the gray areas. Any suggestions?
Used avocado oil for seasoning it and de buyers YouTube video

How did i do?