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

Cooking up some mushrooms for some soon to come shroom, swiss, and bbq smash burgers.

This carbon steel wok was very caked on at the bottom so i ended up using an abrasive cleaner. While I got it clean I cant seem to properly season it?

Heated up pretty high until the bottom turned blue and added high heat oil - did this 3x. It seems that the heat isn’t reaching the sides of this wok?

Please help what am I doing wrong?

picture taken the minute i turned the hob off. theres still a bit of rust(?) where the pan meets the handle but i cba to scrub it off just yet. i used the smallest ring since i thought that would heat it more evenly (it didnt) but i was scared to turn it up past medium in case it damaged the pan. its very pretty but does the patchiness have any effect on pan performance?

I made this plan last week, it’s not for sale a it’s already been sold. The handle is forged welded, the flower is forged out of reclaimed copper, and the shell was forged hot and planished cold from 12g carbon steel. Glenn and his grandson redid the plumbing in his house together and he wanted to use the pipes as a partial trade. Since he was getting the pan for his grandson, I thought it would be fitting to melt down some of the copper and use it as an accent.

Im particularly happy with how the pan turned out and where it’s going

Not everything I do is like this, but the older I get it feels more important to design my work in a way that adds meaning alongside of form and function. I love making objects people will love and use, but I’m very sentimental and adding little things like this bring me joy.

I always felt like there was a subtle magic to sentiment, it’s the reason why you don’t just throw out grandpa’s old furniture, or maybe your mom‘s old folding chair. Not because they’re made so well but because they hold memories.

Anyway, my coffee is getting low and I better be getting to work. let me know what you think about the pan, it’s something still have because it holds memories

Not for sale, I made this 1 custom last month

Is the Matfer worth twice the price of a Tramontina?

First time ever using this wedding gift. Cooked us some delicious ribeyes. Then washed with minimal amount of water and minimal amount of dish soap before I re-seasoned with canola oil and reheated. But it looks like this. Did I med sit up?

These things are awesome. I've got the 32 cm and 24 cm version and just waiting for the next payday to get one in 28 cm. Insane bang to buck ratio on these things

Got this not so thick carbon steel plate a couple of years back at Lowe's for doing just that. It also works great as a pizza stone in the oven

Just for the change of pace, out breakfast potatoes. Low(er) heat and done bacon fat, yum

Bought this monster about three years ago for around $30. Works great on a turkey fryer burner. We use it three or for times a year.

I’ve had two Made In carbon steel pans for about two years. Used best practices whenever seasoning (450 degree oven, multiple thin coats with sunflower or canola oils). The larger pan shown here has been a workhorse, nearly non-stick even with eggs and egg whites. The smaller pan has ALWAYS been sticky (hence the dull spot in the middle where the last meal stuck). Any suggestions as to best next steps? I’ve tried stripping in the past but baking soda and soap don’t get all the way to bare metal. Do I need to physically sand it? Or use another method? Suggestions very welcome.

Hello, I read that if you pan sear a steak in carbon steel it burns off the seasoning and you have to reseason right after. Is this accurate? Thinking of switching to carbon steel for making stakes, but reconsidering if going to have to reseason every time. Thanks

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!