r/carbonsteel

Hi All,

I finally went all in and got the Mineral B Pan and did my life’s first seasoning.

So wanted to get feedback from the veterans here of how far off I am currently to achieve Seasoning greatness!

Had to use Induction stove.

Thank you in advance for all your help and guidance!

Edit: Clarifying had to use Induction stove as do not have gas stove.

Update: sounds like these are just scratches and nothing to concern myself with. Was worried about potential rust but glad to hear it!

I’ve gotten quite comfortable using this thing for cooking in the year since I first posted, but I’ve noticed this situation on the bottom continuously getting worse, and even think I heard a crackling/popping noise* coming from it while re-seasoning it after making dinner this evening.

Thankfully it’s only on the bottom of the wok and not inside it, but what the heck is going on here?

In case it matters, because it has this flattened portion in the middle I just set it directly on the grates you can see in the background of my parents’ gas stove, or on the electric coils of my apartment’s electric stove.

*For the record I know I heard something but would still be surprised if I knew it came from this. Even if I can’t guess what else it could have come from.

I should have come here first, because I did vinegar before lye, and this old pan needed that done in the other order.

But, when I got it down to bare metal, there was some pretty bad pitting in a few places. But I oven seasoned it anyway.

The first pass I didn’t get a thin enough film, and there were some drips evident, but it felt smooth, so I kept going for a few more cycles in the oven and then just started to cook with it.

Tonight, seared and rendered some bone-in chicken thighs, then chucked them in a 475 oven to finish, and they came out great. Pan cooks like a dream and wiped clean. Still some rough surfaces around the pitting, be that’ll fill in, or it won’t.

Don’t much care; this is a tool, and a damn good one. Glad I have it. On a limited dataset, it performs better than my made-in carbon steel.

I picked this up for 1€ at a flea market in France yesterday. It’s magnetic so I assume it’s carbon steel.

This will be my first carbon steel pan. I have restored copper cookware and cast-iron.

I assume I just start by sanding off the rust, getting it down to the bare metal and then seasoning and going from there?

There are no markings and the metal is fairly thin, which I assume is OK for carbon steel. The bottom may take a little bit of flattening out. Overall, I’m excited if this will come back to life!

Thanks for any tips or advice!

About 30 minutes after cooking, I sprayed all the food bits off the pan with hot water. I scrubbed as hard as I could for a few minutes with hot soapy water. I rinsed it all off. I scrubbed as hard as I could for a few minutes with hot soapy water again. I rinsed it all off. I dried it thoroughly with a cloth towel. I squirted a few drops of canola oil onto a paper towel and rubbed it in. The paper towel looks like this.

After I dried it but before I rubbed the oil in, it had a slightly metallic or acidic odor? Also, yes, I recently ruined the seasoning by leaving tomato sauce in it for a few days. I've used it several times since then. I've been told here not to worry about that because the seasoning will come and go?

I feel like this isn't clean and I don't know how I could possibly make it cleaner. What's going on here?

I’ve done my first layer of seasoning this afternoon and it went super well. Tried it with crepes. I have this thin layer of oil that is stuck, can’t wash it with a sponge and it’s tacky to the finger.

How do you get it out without stripping away the seasoning ?

Sorry for the dumb question--I got this wok secondhand and assumed it didn’t have a nonstick coating. Recently a couple of silvery metal patches started showing. Is this just the seasoning chipping off? There is a bit of carbon buildup near the edges.

It doesn’t really have that slick feel of nonstick. It is magnetic and weighs 1.8 kg

The basic Carbone Plus can be really hot.

First de buyer mineral b pan. Followed seasoning directions on de buyer website and ended up with this. Used avocado oil. Srubbed all beaswax off priod to seasoning. Any suggestions for round 2 would be greatly appreciated.

Apologies If this is a common post but I thought I’d ask. I went to season my first skillet today and I ended up putting about 3 tablespoons of oil in the pan (due to a video I watched saying to do so) and let it sit in the pan while it heated. The black spot started to form as the pan heated up but it was only in the areas the oil was not. (My stove seems to be uneven so the oil was pooling) interestingly the black bits only occurred where the oil was lightest.

Any recommendations on evening this out or perhaps starting from scratch? If I wanted to start from scratch, how do I get the metal back to its origami color, pre seasoning?

I have been using my Strata and love it. However i still have one more question about cleaning.

Usually after some sort of higher heat frying, the vertical edge of the pan would have grease that is burnt on. It is a bit tacky running my fingers over and is not flat. It is not washable with normal method like disk soap. I have cleaned them but it requires intensive scrubbing with chain mail or steel wool.

Is it something I should scrub off? Or just ignore and keep using it as it? It does bother my perfectionist brain that it is not smooth smooth.

I attached 2 pictures. First one is the side with these stuck oil. The second one is the opposite side of the same pan that feels metal smooth.

I want to buy an AEG "bridge function" induction stove top. You can basically get a long strip on the left and right side acting like one long heating element. What should I buy? What is your recommendation? Thanks in advance!

Bought this pan and tried to season with 2mm oil still it burnt from the side, is this fine

Used rapeseed oil for it, bottom seems Okaish but side seems burnt

Thank you let me know