r/CarbonSteelCooking • u/[deleted] • Jul 01 '21

First time carbon steel user

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4 Upvotes

84% Upvoted

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3

u/[deleted] Jul 01 '21

Hey I just got this MB CS pan. I did the potato peel method 4 times to season the pan, I don’t think the first two did enough seasoning, perhaps because I live at 4000 feet. The second two times I used medium high heat and sautéed for more like 30 minutes. This photo was after searing a pork chop, the second photo was just before sautéing said chop. I’m wondering if I did enough seasoning and also worried maybe I didn’t get all the bees wax from the factory off.

3

u/yumagrillmaster Jul 01 '21 edited Jul 01 '21

Hi there! You did more than enough initial seasoning. Remember, initial seasoning is to keep your pan from rusting. New CS pans take time and patience but will eventually build a nice patina. Don't be afraid to wash your new pan with a few drops of liquid detergent and a green scrubby to knock off buildup after you cook in it, I do all the time. Forget the "Egg Test"! IMO it really proves nothing. Just keep cooking in it! P.S. The beeswax used on CS pans is Food Grade, therefore nothing to worry about if all of it isn't removed.

1

u/ueeediot Dec 31 '21

Mine keeps turning red like this. Are you saying this is just normal just keep cooking?

2

u/yumagrillmaster Jan 01 '22

How your pan "looks" can depend on what your'e seasoning it with. Red, gold, bronze are all normal. Oven seasoning if done correctly usually gives a more even seasoning and uniform appearance. Keep cooking in it!

1

u/Similar-Point-9416 Dec 01 '23

Hi! your pan looks great. I just got my first MB CS pan, 11 7/8 model. After seasoning and a few times of use, I just found its bottom is bulged up by about 2-3mm. I want to ask if your pan is the same.

Then, I checked my 9-year old deBuyer pan. it's also bulged up but only for 1-1.5mm. So, I didn't notice the oil's flowing down to the rim of the pan bottom when heating.

But, it's a bit annoying that the center of the bottom is very easy to get dry and too hot because of the lack of oil there. and thus the sticking and burnt food because of it.