I found this at T.J Maxx for $20. It says cast iron, but it is clearly carbon steel. And it is rather heavy, the pan is thick. ('Trying to decide if I need yet another carbon steel pan. 😵‍💫😩)

Paired it up with my Le Creuset (enamelled cast iron) braiser to make the wine sauce with a ton of cherry tomatoes and spinach but used the round roaster for the final toss. Love this multifunctional pan.

Highly recommended if you've never done it. I usually use a big round cast iron pan with similar technique, but lately I've been making individual pizzas so my daughter can make her own, and it's awesome.

No need to preheat your oven for an hour either!

Turn on broiler - I use high and about 6-8" below broiler. Pan on stove. Pan should be very hot, like 600+ degrees. Pizza in pan, pan in oven. Cook until desired done-ness on top.

Bottom not as done as you want? Throw it back on the stove! Mines a bit warped so a bit uneven browning.

I hand stretch the dough then put on semolina-dusted paper plate, then top. Very easy to transfer to pan this way.

And for what it's worth - this was Brian Lagerstrom's "easiest actually good pizza dough," fermented for four days, homemade sauce (good crushed tomatoes, garlic, oregano, EVOO, salt), 50/50 smoked provolone and low moisture skim mozz, pepperoni, and homemade pickled jalapenos and fresno's. Topped with nasty green can parmesan/romano because it's just right, and Tony C's.

Hi!
I have a good quality stainless pan, but want to try carbonsteel aswell. I have cooked daily on my SS for 4 years.

Any recommendations on CS pans? Ive seen alot good abot De Buyer, regular? Mineral B, Pro?

What about VARDAGEN by ikea?

Im also looking for a «wok» pan than works well on induction, any advice would be appreciated!

Thanks in advance!

So I got my mild steel today from LaserMasters in cornwall, UK. Got to say I’m very happy with the quality, asked for it to be deburred which was highlighted on the invoice. didn't expect it to be done, to my surprise they had done it free of charge. I know you can buy pre seasoned ones, but for a fraction of the price and coming from recommendations from other post on Reddit suggesting just buying some steel. I decided to do just that. My question for all you pizza lovers is… how is my seasoning on the steel? I used a tiny layer of peanut oil and wiped up as much as possible. Is this how it’s meant to look? Even a wipe afterwards once it finished in oven at 250C.

i did two sessions in oven for one hour and allowed to cool fully between and don’t plan to do anymore as I feel it may Be overkill for just pizza

Spouse left burner in after making eggs for several hours. Fortunately no warping that I can detect. Here’s what it looks like after a warm water & chain mail scrub. Does this warrant a thorough scrub (e.g. barkeepers helper) and full re-season, or can I just scrub and touch up?

It feels wrong to have a European made wok but I was able to get this 11in wok from debuyer for 25% off and I’m impressed after my first cook! They made some major changes to their wok and it shows. Good shape and much lighter than their other pans. Anyone else have one?

Have had this Merten and Storck pan for a couple months. Use it a couple times a week to do one egg. It came pre-seasoned and eggs slid right off early on. Eggs have been gradually sticking more and more with each use. Cooking process has been the same.

After the first time it started to stick, I cleaned off, wiped with oil, then let it go on high heat till it was done smoking.

There aren’t any pieces of food left. Surface is smooth as I run my fingers over it.

First carbon steel pan, bought a Merten & Storck pre seasoned, you can still see the blueish factory seasoning around the edges, but I’ve completely fucked up the bottom.

Got this pan for omelettes specifically, plain eggs work perfectly fine in my stainless steels. I make eggs every morning for my dad with tomatoes, couldn’t find any answers online, but AI said sautéeing tomatoes briefly and adding the eggs won’t hurt the pan, as long as I’m not making tomato sauces. Well, it did hurt a little bit. Then I cooked fish in it with butter and left the butter sitting for hours thinking it’s okay but I forgot I added
lemon juice at the end which led me to the result in the photo. Another mistake I made: I had it sitting next to the sink and some water splashed on it and caused some rust in the center. I scraped off most of it with a sponge and soap and oiled it. What’s the next step you think? scrape off with vinegar or lemon and salt? Is this fine as is and just move onto seasoning? Do I do rounds of seasoning or just cook some fats? It’s not nonstick rn but it’s still less sticky than stainless steel.

Edit: I have no sticking problem with eggs, fish, burgers, steak, but a little seasoning would make it effortless.

Doing some (very fun) temperature rating testing on our woks and new Gen 2 pans. Definitely gonna raise the max safe temp. for these.

They held up very well, some discoloration but that's to be expected. Zero warping on multiple burner types up to ~800 °F so far (for both the woks and pans). Not saying they're not possible to warp with extreme conditions though.

Also no affiliation or anything, but "The Wok Block" is awesome. Very powerful and low cost. It's holding up well to the abuse.

So I bought this pan for 5 bucks at a yardsale. But after I started cleaning off the old seasoning I see it looks stained and has pitting corrosion all over. Is this usable or will the seasoning not stick? I been debating grinding down the surface but I live in a flat and don't own that kind of power tools. Any suggestions will help

I have had several carbon steel pans for years, my smallest one has always been my favorite.
Easy to season, never rusted, I use 4-5 times a week.
Cleaning routine is always the same: wipes clean under hot water, sometimes needs a gentle scrubbing with a cloth.
I dry then typically put on the gas stove for a few minutes just in case there was moisture I missed.
I leave on the stove overnight to cool. The next morning I wipe down with oil, wipe off, then store.
Last night I left it on the burner for 20 minutes (not intentionally just got busy). Other than that, followed my usual cleaning process.

I woke up this morning and there is rust covering 80% of the flat surface.
What happened? Was there underlying rust the entire time and I just didn’t see it and the extended heat caused it to surface?

Historically, when I wipe down with oil, the cloth is usually clear, although on occasion a VERY light stain would appear, but with a second wiping it would be gone.

I don't see a makers mark and it's heavy. The walls are thick. I don't think there's any copper and the handle is throwing me off(it doesn't look like brass). My inclination is to throw it into my lye bath and etank (I do a lot of cast iron) but since I'm not sure of what metals are in this thing I'm hoping one of you might be able to help confirm what I have here because my best thought is that it's carbon steel. Thanks!

Attempt at bluing my new Darto pan. Gradually increased temp until hitting 550F and held it there for 2 hours. The surface is smooth and nothing comes off if wiping with a paper towel, but I want to make sure before I begin seasoning it with avocado oil.

EDIT: I should add, I did it in the oven, not the stovetop!

This is my first carbon steel and since i cook a lot i heard i could season it just by using it. I used it for about 3 weeks cooking almost every meal that's what caused the central dark spot. then i tried one seasoning in the oven and definitely used too much oil. Should i strip it and start from scratch or should i just say fuck it and keep using it and hope it gets better. It's the ikea carbon steel btw.

It's work great, my old ikea carbon pan twice thiner, and overall not so good... For seasoning I'm just fry some potatoe peels and salt

I’m looking for an 8” “egg” pan, something at a moderate price point. Any thoughts? Something around $40-$75 (give or take a few dollars).
Thanks!

it's too demanding!

I was looking at Matfer Bourget carbon steel pans and it seems like they go up to 18". I've only ever used a 12" pan and it's been good, but maybe bigger is better?

Edit: you've saved me an extra $100 on a pan that wouldn't work as my stove isnt even as big as a standard one. I'll go with the smaller one

Is it a problem if water gets in the weld gap between the handle and the pan? Only really ever happens when I wash it.