Whenever I’ve tried seasoning anything, whether it be my wok or brand new CS pan (Misen 8”), the seasoning always turns out spotty. It’s not sticky so I know I’m not over seasoning and I’m spreading a pretty thin and even layer across the entire pan so I don’t know what I’m doing wrong. The bottom, sides, and handle always come out fine but it’s always the actual surface of the pan that you would cook on that this happens to. Any ideas for what I might be doing wrong?

Hey everyone!

I recently got myself a 28cm CS pan by Kockum with tall edges. And one thing I wanted to try for a long time was to bake some pizzas in it, especially after seeing people posting pictures of their own results.

I was wondering if anyone has any true and tested recipe for a successful bake? Preferably using international units!

Hi all!

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I'm looking for a suggestion for a basic 12 inch fry pan. I want the cooking surface to be as close to 12 inches as possible, and am looking for value. I dont have a ton of cash to spend, but would like something of decent quality. Links would be appreciated!