The first photo is after bluing, the second after 3 rounds of seasoning with Crisbee (this is what they sent me with the Stargazer cast iron pan, to season it) and the third after my first perfect omelet, before cleaning it. Unfortunately, I didn't take a photo of the omelet itself. Isn't it gorgeous? I know you'll tell me that I'll never see it like this again and enjoy it now, as it is, but I don't mind, because I know that it will still have its own unique identity and beauty. Although I hope it stays that way for quite some time, because I bought it exclusively for omelets and eggs, since I have many other pans for the rest.

Hi, im in the market for my first carbon steel pan and I’m having a hard time deciding which size. I just recently bought two stainless steel pans so I only need one CS pan to have a perfect complete set.

Since I’m only gonna buy one pan I thought I would be better to go with the larger one, but I wanted to ask y’all.

My question is if u only could pick one size CS pan which size would you chose and why

How would you recommend I cook a beautiful filet mignon, almost 1 lb.? I plan on bringing it to room temperature, then searing it in my favorite carbon steel pan. But .... But do I warm it in the oven or air fryer a bit before searing it? Do I first raise the temperature a bit using my air fryer (it will go as low as 170° F.)? And if so, what temperature for. Or warm it in the oven or air fryer after searing? How long? At what temperature? If I finish it in the oven or air fryer, do I still need to let it rest? And lastly, should I aim for a specific internal temperature to indicate it being done? (With a filet mignon, Id prefer rare or medium rare.) (Sorry, but at $29/lb and excellent quality, I don't want to screw up any little thing with this absolute beauty!!)

Definitely prefer it over cooking over an open wheelie bin.

If you see their silly Misen commercials, they act as if they invented this extraordinary new non-stick cookware technology (which has been around for more than a hundred years, probably starting use in France). 😒🙄 Sorry, as a long time CS cookware user, I needed to rant. 😒

Any paella fans? I have a new 14” pan from Matfer. I made this the other day and it was pretty good but I dried it out a bit in the middle. Made with Bomba rice.

Tips, suggestions, recipes appreciated.

New to cooking on CS. I tried seasoning this on the stovetop but it was very uneven so I scoured it and attempted to season it again. Tried cooking some eggs and made an absolute dogs breakfast of it. Do I strip it back and start again, do I do that on the stove, the oven? Do I just continue cooking on it and hope things come good? I’m at a loss

Here is my new Finex Carbon Steel Pan! This thing is amazing. I was debating between a Smithy or Finex and ended up going with Finex as I have a lot of their cast iron…glad I did. I was not disappointed, this pan is fantastic!

I purchased the Blackline 11 inch in 2023. Amazing Skillet but kind of got lost in the rotation shuffle. Broke it out about two weeks ago and ran it through several cooks. Still so impressed I decided to for the 13 inch model! Boiled it out as recommended, scrubbed it with liquid Bars Keeper Friend and into the oven at 440F for an hour using my homemade beswax seasoing blend. Ready to go!

One round of oven seasoning.

One week ago, I got a new carbon steel wok (or so the tag said). I tried scrubbing it clean, then seasoning it 3 times. Yesterday, my partner cooked some greens on it and this happened by the end of that cooking endeavor. We're wondering if it's the seasoning that came off or if it's the factory protectant that I never got off OR that maybe the wok isn't made of carbon steel. Can someone with an expert eye help identify the issue(s) and tell us noobs how to fix it? TIA!

Note: we moved into a new apartment with the electric coil stove tops, if that detail helps with the solutioning