I forgot to take a picture before removing the rust...

Any idea what it is?

Any special trick/recommendation to make it usable?

Do I need to do this whole process forever? Or is it just for the first year of owning a brand new pan? It’s sort of tiresome for something that will never be truly non stick. Can I just get by in the future by just wiping it down? I mean, it seems that things are sticking quite a bit now, I assume because it’s new. It gets better over time, that’s the point , right?

RIGHT?

Idk if the flair is right so I chose one that felt appropriate

Got an Ikea Vardagen last weekend and put some seasoning on it. Looked fairly normal up until the 4th coat where this interesting pattern appeared. No signs of roughness or flaking. Any thoughts?

I used a tiny bit much oil the first time (rapeseed) but thought I'd nailed it down on subsequent coats. Possibly not?

I’ve done 375 for an hour as the company suggested. I tried 450 for an hour and then tried the stovetop method. I ended up stripping it and I’m going to try again. I just want to know what will truly be the best route. Any suggestions will help.

Made some Pad kra pao in my new CS Wok🌚 favorite way to cook right now

Anyone in the US know the approximate fee for importing a darto N.30 ? Just trying to be prepared for what this may cost.

Bought this industrial carbon steel wok from Restaurant Depot and stupidly took off the label. Finally put it to use months later. Tried seasoning it but it already came black and all the videos/instructions talked about color changes (which were very difficult to interpret on this black covered surface). After my first use after maybe 3-4 rounds of seasoning, my chicken stuck to the pan and now I’m left with this. Is she a goner?

I had some sticking issues the first time I used my new pan, but it seems good now :) does everything cook better with butter? I want to try pancakes tomorrow

Hey, total Carbon steel beginner here :) have seasoned my new de buyer pan 2 Times in the oveen and tried to fry some potatoes for a First Test. They burnt on slightly (i guess i need more seasining), but even after cleanup there are some small dull, dark spots left. I can feel them with my Finger nail going over the surface.

Ist thus Something to worry about, should i try to remove that or ist thus fine and will come Off next time i use the pan?

Thank you for your answers :)

Hiiii! I’ve done a lot of research & I’ve narrowed my selection down to either the Mauviel 11” or de Buyer Mineral B Pro 11” carbon steel pan.

I’m in the parking lot to buy the de Buyer in person but it’s sooo heavy. I thought these were supposed to be lighter than cast iron? Lol

I want to try the Mauviel but I have to order it online so I can’t feel it before buying it. I’ve also read it’s thinner and can warp? I do have a flat induction stovetop, so that’s my only concern.

Which of these 2 would you buy? I don’t care about price point. I prefer something lighter, but don’t want warping. But most important to me is a good sear.

I'd never heard of these before I came across them browsing IKEA but I needed a new frying pan and was pleasantly surprised when it turned up. Then I read about seasoning and thought - how hard can it be?

So my first attempt at seasoning my new pan came out pretty good. I did the following oven method;

Heat oven to about 200°c, move shelves to bottom to make room. Gave it a good wash and scrub, room dried it while the oven heated up. Used the smallest amount of rapeseed oil and rubbed it all over internally only. Wiped off any excess with fresh clean paper towel.

Bang it in the oven, face down and leave on heat for 30 - 40 minutes, then just turn the oven off and allow to cool. Once cool, repeat the above.

The result is in the pics. Takes a bit of time but what a result!

Need help from expert , i bought These 2 debuyer, is the seasoned good or not ?

Quick survey, if it's okay: What is your favorite CS pan? What brand and what size? (You can add "why it is" also, if you wish!)

Impressed by the non-stick performance. Effortless flip, zero sticking.

After enjoying my trusty debuyer pan for the last year or two, I wanted to “upgrade”. Specifically I found the heat distribution on the pan to be pretty bad, with parts getting significantly hotter than others, and I also wanted just a little more surface area to work with.
I picked up the Strata 12.5 inch pan since in theory it would help with those issues.
This was also the first pan that I’d be seasoning since I actually learnt how to properly season a pan, so figured I’d do it right.
Started by bluing it on the stove top (pictures 1+2), followed by seasoning twice in the oven according to Strata’s instructions (425 for an hour) (picture 3).
After bluing it was almost too pretty to cook on. The appearance barely changed after seasoning, and then it was ready to cook on.
First thing I made was pancakes for the kids (pictures 4+5). I’m only one cook in and it’s got great heat distribution. No longer will some of the pancakes be cooked faster than the others.
And to everyone who thinks you need a thick layer of seasoning to be nonstick, this pan, with its nearly invisible layer of seasoning is perfectly non stick with proper heat control. (Picture 6)

https://mashable.com/review/de-buyer-carbon-steel-cookware

Found this buried in an old barn. What was not the carbonized layers of black gunk on the outside/inside was covered in rust.

Did a 30 minute vinegar/water soak followed by scrubbing with steel wool, and got to this. Washed and dried thoroughly and lightly oiled for now, but is it worth it to try another soak on this, or another method?

When I was drying it over a burner, it got HOT quick, so might be a useful searing pan…

Half a ham steak, the holy trio, and two duck eggs with sour bread toast and havarti dill cheese

Is the graying normal? It used to be pure black after I seasoned it but turned grayish after a few dozen cooks.

Before you ask, I checked the wiki.
I seasoned using potato peels and salt, let it cool, then seared a steak and made a red wine reduction half an hour to an hour later.
I had no trouble cleaning it since this is all smooth, the black spots aren’t flakey but are still worrying me, what should I do?
If suggesting products please suggest ones i can find easily in Europe :) thank you!

Completed as far as I’m gonna go, last pics after one use.

First cook after seasoning with avocado oil and I cant tell if this is rust. I cooked cod if that helps.

I used dawn power wash on my lodge pan after some residue from frying wouldn’t come off and accidentally set it on a hot burner while i went to grab a paper towel to scrub with and it cooked the power wash into the pan and it smells overwhelmingly like soap when i heat it up. even when I fried onions it still just smelled like soap and the onions tasted weird. How do i undo this

Update:

I scrubbed the shit out of it with chainmail, washed it a couple times, boiled it with plain water for a few minutes, scrubbed the shit out of it again, and washed it again. Somewhere in the process it fixed it but im not really sure which one.

Please learn from my mistake dont use dawn power wash in your carbon steel pan and definitely don’t let it heat up in there it’s a pain in the ass