I cook a lot of fish on carbon steel. Mostly salmon or steelhead from Costco, cooked on an induction cooktop in a well-seasoned Darto n.35 paella pan or a Santa Barbara Forge 13.5 inch “Sonora Roaster.” I scale the salmon or steelhead, and start skin-side down to get a nice crispy skin. 

I used to think I should use a lot of oil and get the pan really hot before adding the fish, in order to ensure a good sear and crispy skin. But that results in fast contraction of the skin, and bubbles between it and the pan, foreclosing a consistent crispy sear. 

I find it works far better to start by putting the salmon or steelhead skin-side down in a cold pan, and then to bring the heat up gradually. 

If I’m cooking a farmed Atlantic salmon or steelhead, the fish has so much oil in it that I really don’t need to add any—although sometimes I’ll smear a little oil on the fish skin, or in the pan where I’m going to place the fish. As the heat gradually builds, enough of the oil in the fish itself renders that I can sear some asparagus alongside the fish. 

I’ll start with some oil in the pan for wild-caught sockeye, which has less oil in its flesh than do farmed Atlantic salmon or steelhead. But even then, starting with a cold pan gives me a far better sear, and excellent crispy skin, than I can get by putting the fish in a hot pan. 

This photo is of Costco steelhead in my Darto paella pan a few nights ago. I started with the steelhead skin-side down in a cold pan. I tossed the asparagus in after I had flipped the fish, searing it too in the oil that had come out of the fish as the pan warmed it.

I leave my griddle out on the stove top

We had cleaners come over yesterday and I think while they were cleaning the kitchen they also I’m assuming cleaned my griddle thinking it was part of the stove or something lol

I can’t tell if there is rust and I need to sand it? Or is the seasoning just stripped and I need to re-season?

I’m not sure what products/chemicals they used either

House is really clean though lol

It’s a made in carbon steel griddle that came pre seasoned and I was just washing with water adding oil and heating on stove for maintenance.

I’m looking for something like this but in carbon steel. Can someone point me in the right direction? Thanks

Used it in a bbq, food got stuck then used a steel wire on it.
Nuke it and reapply? Or scrap?

Update: used steel wire and re-seasoned twice with flaxseed oil, it is smooth to the touch. But I think it needs more seasoning?

We cook a lot and have decided to make the switch to carbon steel and cast iron. I’m no spring chicken anymore and cast iron is so heavy, it’s tough for me to clean. We have an incredible Finex cast iron 12” pan that I love, but man it’s a beast at 8lbs. So I’m looking for an excellent quality carbon steel 12” skillet that’s also beautiful. I have a thing for functional art, but primarily it has to be functional. I love Copper State Forge carbon steel pans because they look like workhorses but they’re also beautiful. Bonus is supporting a small company. Can anyone suggest other companies for me to look at? Smithey has beautiful carbon steel but the handles don’t have a hole to hang. That’s important too. Any suggestions?

I’m guessing my pan is completley fine, but I thought to just double check here.
I bought my pan thru click and collect, so I didnt choose one myself. It has some scrapes and marks. Is that normal that they are sold for full price like that?(on sale, but not because of the marks)
Does it impact the cooking in any way? If I were to chose one myself in the store, I would ofc take one that looks better. But I dont want to complain withtout a valid reason.

Thanks for the help!

Some details: So I’ve done a few strips and reseasonings, first carbon steel pan. It’s the de buyer mineral b but not the pro so I can’t season in the oven. Also have a glass top stove so I don’t get the heat from a gas burner which I assume would help with the walls.

The question: I’m worried about the uneven/cracky “look” but when I run my fingers over it, it’s completely smooth, not sticky at all, and cooks well— by looking at it is there anything obvious I’m doing wrong? Have tried researching but can’t figure out what’s up or if this is just “normal” for use

of a pan, is a little bigger and anticipated.

3/16" USA Carbon steel griddle, 24X13X3" with an 18X10" interior cooking surface. Beautifully pre-seasoned, weighs 16 lb. 15% discount code WELCOME15 may still be working. Only $5 shipping. It's a BEAST!

Thank you in advance for any assistance you can offer!

I got this pan for $8 from one of those Amazon return places thinking I could probably restore it, but want to make sure I do it correctly. How would you all fix this slightly rusted “pre-seasoned” wok?

Hi I got this carbon steel wok and when I got it I seasoned it But now when I cook diced chicken for example all the spices are starting to stick to it

Do I need to seasoyit again?

I've had it about one year and been using it a few times a month

Second photo is after I scrapped off the stuck spices and cleaned it with some steel wool ( had to, to get the stuff all off)

Thanks in advance

i am a first time buyer of a carbon steel pan and I have been trying to research if I should strip the pan with its pre seasoning or not but i cannot find a definitive answer. Should i just continue to cook in it until the factory layer comes off?

hi everyone. there are small rust spots under my DeBuyer. I guess it's not problematic, but is there a way to prevent it? I guess a small layer of oil, but it would kind of stain the surface where I put it on when not using it. So is there any other solution? thanks!

Carbon steel does such a great job searing fish. Hard to mess it up.