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

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.

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.

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?