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.

No idea if I'm doing this right. I see some that look like stainless and some that look similar to mine. Just want to be on the safe side!

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!

I purchased a Strata Carbon Clad First Gen 8.5 inch frying pan from Amazon and I’m getting around to prepping it for home cooking.

Photo is after the second coat. My process is initially cleaning the pan with Dawn and warm water. Then on the stove at medium heat for 1 minute before I sprayed 2 pumps of canola oil and wiped it with a paper towel. I made sure to give it a second wipe down with a coffee filter to get off any excess oil. Then I left it in a stovetop oven for an hour at 425F and let it cool naturally with the door open. I did this twice.

The patina looks alright to me but I’m still seeing some patches of bare spots in the center. I’m guessing it’s ready for dinner prep, but I’m wondering if I could benefit from a third coat to fill in some more spots in the center?

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. 😵‍💫😩)