Use of Carbon steel pan with extra fat when I am counting calories?

Hi everyone,

I recently moved away from teflon coated non-stick pan to Carbon steel pan Vardgen by IKEA. At first I had difficulty using it because it requires a bit more amount of oil/fat to not stick.

As I am counting my calories and don't want to increase daily fat contents, how can I better use Steel pans ? Or should I got back to non-stick pans (I am in return period of the Carbon steel pan) ??

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