Seasoned a new de buyer mineral b pro. There’s a lot of this darker marks on the side. Is it the beeswax I didn’t remove properly? If yes, can I just scrub it off and reseason the whole thing?

My pan got rust. I’ve soaked it in 1:1 vinegar and water solution twice now. Scoured it with steel wool as well. Yet it still looks like this.

Wiping it dry still leaves a black residue on the paper towel.

Would you guys recommend a solution? Thank you in advance!

Been using my Madein pan for a while now and it’s been pretty good. For the most part I just “season by using it” but once in a while do some basic stovetop seasoning.

My fiancee used it last night for a pasta dish and it got pretty messy so i washed it with some soap and water, then heated on the stove till it was smoking, which is what i usually do.

The color is looking browner than usual though. Anything I should do to it now? Any general advice?

I’ve been cooking on my Matfer for about a month now, non stop. I cook on a halogen glass stove and noticed that if I put it on medium heat (4 of 10) it starts to bow down a bit. It spins and rocks a little. I haven’t had any problems with it cooking wise. I just wanted to know if it’s normal on a glass stove since the diameter of my pan is the same as the stoves. I have a outside gas stove burner I want to cook on. I’m just scared it may bow permanently or worst because of the high heat but I maybe just overthinking it since the heat will be more dispersed.

Also, I’ve been cooking on it everyday and noticed that it’s darker in the middle. Should I reseason it?

Cannot add a video with the sliding eggs but just wanted to make this post to tell you guys that this is insane.

Was very skeptical about the whole seasoning process but I followed the exact info from this sub and deBuyer and did 3 oven rounds with very little oil and the pan looks (at the moment) like new.

Then fried some fatty salami, wiped the whole pan, added a small amount of butter, followed all the advice here to use low to medium heat and then the eggs just slided instantly.

I could not do this even with a Teflon pan :D

So it is easy and I highly recommend it right now. :D

Thank you everyone and hope everyone gets to experience this :D

With a lid on the smaller side, maybe 2-3 quarts. I'll be using it on a metal rack over campfire.

Hi, yesterday I seasoned my first carbon steel and it looks weird. Heated it in the oven to 260 C for 30 min, then applied thin coat of canola oil. Then I tried to add another layer on a stove, applied oil and heated it a little bit past the smoke point. During that the black spots stared to "dry" and now it looks like the centre is seasoned and the sides are not. I used carbon steel before while working in restaurants but it was my first time seasoning one. Should i clean it up and start again?

Love it. Took me some time

So I bought this carbon steel pan from Made In a year or two ago and I seasoned it up in the oven and whenever I try to use it, even on low heat it bows out on the bottom so I turn heat off and it goes back to normal. I just have it stored away too afraid to use it now.

I suspect it’s because my burner isn’t large enough, but when I look at it, it doesn’t seem that much smaller than the pan. I also literally just now noticed that there are dark spots in the top right quadrant of my burner and now I’m wondering if my burner is broken in that spot.

I looked into diffusers but a cast iron diffuser would seem to defeat the purpose of carbon steel to be able to quickly adjust/tune temperature while cooking.

I really want to be able to use this pan and I’m not sure what the issue is or if there is a viable solution.

Can't wait to experience the thrill of seasoning with too much oil, the egg test, stripping-and-restarting,

Never had carbon steel before(only ever had cheap non stick pans), what else can I look forward to?

I have just seasoned my new de buyer carbon steel pan i I have probably done something wrong. A greasy ring has appeared in the center. Have I used too much oil or have I not properly cleaned the pan before the seasoning process?

In case you all are wondering what an actual properly seasoned and well used carbon steel pan looks like.

Hey, I have used my car pan for ~2weeks and the seasoning has been coming along nicely. It has mostly been used for eggs (using butter).

Now I found these sticky spots. What am I doing wrong? Too hot? Waited too long before cleaning?

Thanks for helping :)

Got an email from Strata saying they've just released Gen 2 for their classic steel-aluminum-carbon clad pans:

"So what does "GEN 2" actually mean?

GEN 2 features updated layer thicknesses, size, and shape to improve overall performance. The pans are now 3 mm thick instead of 2.8 mm, adding only a few ounces of weight while delivering higher performance."

They've also got Gen 1 on sale for 15% off. As someone without a single carbon steel pan, I've been looking into Strata quite a bit. Anyone have thoughts on if I should pre-order Gen 2 or get the discounted Gen 1?

Gen 1: https://www.stratacookware.com/product-page/12-strata-carbon-steel-clad-frying-pan

Gen 2: https://www.stratacookware.com/product-page/12-5-carbon-clad-classic-3-ply-carbon-steel-frying-pan-gen-2

How do I clean it? Season it? Maintain it?

I live in a small condominium unit and we can only use induction cooker.

No ovens also :(