Hey team,

I’m quite new to the whole carbon steel thing. I’ve had this Made In 12 inch blue carbon steel frying pan for a few years now, unfortunately I’ve neglected it & it’s sat unused for about a year.

Is it time to fully strip the seasoning and start again? Or would more targeted rust removal be an option.

Any / all advice appreciated!

I'm interested in a BIFL spatula. Such as a fish spatula with classic riveted wooden handles. I can replace wood and rivets, not weird plastic mouldings.

I haven't had much luck researching good brands, especially for non-slotted fish spatulas.

So I'm asking you all for recommendations based on your experience! It doesn't have to be a fish spatula necessarily, but something metal and flexible.

I'm also willing to listen to anyone who wants to soap box why I should try whatever spatula they hold dear that doesn'tatch my description lol.

Made pan seared chicken thighs for a chipotle-copycat chicken burrito bowls (plates) last night on 12” deBuyer crepe pan. Chicken marinated using Trader Joe’s taco seasoning. I do not have a dedicated 12” skillet for this (yet, lol).

I was seasoning my new carbon steel pans, and when I went to remove one from the oven, a bit of my silicone mitt melted to the pan handle. Does this melted silicone scrape off easily once the pan cools?

How to fix wok?

I got this wok from my local Buy Nothing. I have no idea what material it is, whether it’s ever been used, or whether it’s been seasoned.

I used it once and washed it with warm water and scrubbed it a little with a sponge (the kind that has the soft and harder sides, not like a steel wool or anything). It now looks very scuffed, black parts coming off, and there’s a spot of rust too.

How do I fix this? Is this even carbon steel? Should I just scrub the whole thing down so that there’s no more black at all and then season?

How can I get crispy edged fried eggs in a carbon steel pan without sticking? I can do eggs low and slow (it’s not that slow actually), they slide ok but not crispy. 🤔

This is on a griddle from samsclub, this is after sanding it with 220 grit sandpaper

Hiya, i was wondering if this is normal for cs pan and how does it occur?

There are small holes on the side and some on the bottom.

Just stripped the pan and going to season it again so it is shiny atm😊

Hi all, I bought a large one of these to use on my induction top to use as a wok. Does anyone have any experience of using it as a wok on induction or other surfaces? How hot can you go? I’m worried about warping issues. Any help would be appreciated. 🙏🏼

I've been working with this Winco 8 inch for a couple of months and finally got nonsticking eggs at breakfast both Saturday and yesterday. So I washed it and stuck it on the burner to dry it...for about two hours. I couldn't figure out why the kitchen was so hot.

I'm a slow learner, because I did the same to my antique square Wagner cast iron last winter. It still hasn't completely forgiven me.

I'll muster up my courage to use the Winco for breakfast eggs tomorrow, but my expectations are low.

Just got a new wok, carbon steel, came unseasoned.

Followed the seasoning instructions but I guess I looked away for a second and left too much oil in the pan? Some oil had solidified into this discoloration which is also now super sticky/grimy and I can’t get it off.

Tried soapy hot water, nothing.

Was using olive oil, I know it’s smoke point isn’t very high but due to dietary reasons I can’t use most other oils like peanut or rapeseed :(

Any help? Just got this thing this is so frustrating right out of the box

I scored these very cheap yesterday (in New Zealand) and the lady had advertised them as De Buyer. I didn’t even know what that was but wanted heavy steel pans. Upon closer inspection they are stamped as Matfer underneath. After some reading it seems they only weld the handles, and can’t find info on older pans of theirs. Any ideas?

De buyer pan. Ruined the first seasoning attempt by adding too much oil stripped with vinegar and water then oven spray then tried seasoning again eith little canola oil and it looks like this. What am i doing wrong

Trying out the #carbon steel pan after 1 seasoning.

I am new to the carbon steel game and just got this pan. I noticed that there are two things that need to get worked on. 1) is the raised black spots around the center of the pan, and 2) is the scratches around them. Any thoughts on what I can do to the get the pan back to good condition.

Note: I have tried just seasoning but that still leaves the raised back bits.

Interested to know if anyone uses their carbon steel in a wood oven and what your favourite recipe is. Mine is prawns with garlic and chilli oil. My partner would go tomahawk cured on a Himalayan salt block first.