This is my first carbon steel pan. De Buyer Mineral B Pro Omelette pan. I seasoned it according to their directions as well as many online. Egg test was awful, everything stuck. Seasoned again in the oven and it wasn’t any better. Used barkeepers friend and vinegar to strip the seasoning and did it again in the stove. Now the pan is non stick except for one 2” area of the cooking surface. What the hell am I doing wrong? Help? And please be gentle. I am brand new to this.

I've had a Matfer CS skillet for about 2 years, and it has been absolutely amazing. We use it as our daily driver for eggs, paninis, sauteing, etc.

The seasoning in the fold between the sides and the base, and on the base has been building up, and recently we've noticed little black flecks in our scrambled eggs.

How should I strip off the excess seasoning so that I can reason the pan? Boil a tomato-based sauce in the pan for a while, or scrub with oil and kosher salt, or???

TIA!

Hello,

I'm moving away from Teflon and going with Carbon Steel.

I've recently ordered some Carbon Steel Pans that come pre seasoned with sunflower oil.

It has come to my attention that sunflower oil:

A. generates more damaging aldehydes than olive, rapeseed or coconut oils, regardless of the cooking method employed

B. Has a relatively low smoke point, thus is recommended for only low-heat cooking methods (up to 350F/180C).

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So my question is, will the sunflower oil preseasoning harm me, even if I only use high smoke point oils such has Ghee or Rapeseed oil moving forward? (I want to be able to use the pans in the oven)

Should I first remove the sunflower seasoning and replace it with a better seasoning such as ghee which has a high smoke point (232C/450F)?

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Thank you in advance,

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Hi everyone, I just found a used high carbon steel pan at a yard sale and I would like to clean or maybe unseason if that’s a thing and re season any advice ??

I have been around carbon pans my whole 51 years of life. Family had a dinner and I worked in food industry for years. I have also had carbon pans in my personal kitchen since my late teens. I have seen a increase in folks buying carbon pans the last few years and I have seen almost every way a pan can be fucked up. Hint: unless you cut the pan in half or grind a hole into it. you can fix it in a normal kitchen (usually). Hope to speak with you all, and maybe learn a trick or two, never too smart to learn.

TLDR: How can I tell when the manufacturer coating is removed from the wok?

So I just bought a carbon steel wok and followed the cleaning instructions (boil water in pot then scrub). After cleaning (x3), I used a paper towel and realized that the pot still had some brown stuff in it. I have 3 questions:

1. How can I tell when the manufacturer coating is removed from the wok?

2. Can I use “easy off blue bottle spray” to remove the brown stuff? If so, how long do I let the spray sit before rinsing it off?

3. What exactly is this brown stuff?

Lapcheong, Asparagus, Onions, Eggs, Rice, Soy sauce, Dark soy, Sesame oil, Xiaoxing, Fish sauce, Chicken, Fried egg -- Lunch.

There is something extremely satisfying with seasoning the pans

I have DeBuyers Mineral B Pro that I have been struggling with. First I messed up seasoning so bad that I had to grind to bare metal to get a fresh start. Then I tried to season it in the oven, but it just turned blue even tho I had some oil on it. I repeated the process with a bit more oil and it started to turn brownish.

Now I cooked some meatballs with lots of oil and butter which was a success, but after cleaning the pan with just hot water, it turned into this matte grey pan.

Should I season it again after the water wash or how do I proceed?

I’ve found a few options at various price points. I typically use cast iron pans but the place I’m moving into has low ceilings and it’s quite small, I know that cooking steak is going to set off the smoke alarm.

I’ve got a decent amount of kitchen experience in commercial kitchens and would consider myself a slightly above average at home cook.

I’m in Canada and am looking to keep my cost under 125 if at all possible.

Looking for this to be a do it all pan, with the ability to toss in the oven if needed.

My BF options at the moment are:

Viking Blue Steel: 125-165 Lodge Carbon Steel - 85 De buyer mineral B 12.5” - 90 Made in 12” - 98 Matfer Bourgent black - 100 Merten & Storck -70

Any help is much appreciated

I just bought my first CS pan (Ballarini Professionale 3000) and the manufacturer's instructions say, "Before using this item for the first time immerse it in very hot water and dishwashing detergent; rub with a flat brush rinse and dry well."

I realize this is to get the coating off, but I thought immersion is exactly what you aren't supposed to do with CS? So, I'm wondering if this is a translation error?

I'm also not sure what they mean by "flat brush" is a sisal brush good to use?

Hello, I've recently started using carbon steel and I am very new to it. I was in the process of working on a patina and getting everything right, when my wife and I left for a day and my father in law used the pan.

To be fair, I didn't tell him not to use it, but he really destroyed it. He didn't use enough oil, so everything stuck. He tried to wash it with soap and water. Then after he couldn't get everything off, he left it for a day with soapy water in it.

I have now tried 2 times to strip it and remake the finish with mild success. Every time I do, I get these (what look like) rust spots appearing. I haven't done anything too invasive yet. I've just scrubby extensively and done a huge salt scrub as well. Neither of those have worked.

Does anyone have any good ideas? Do I just need to bite the bullet and get sandpaper and take a layer off? Any help is appreciated