r/carbonsteel

Beautiful pans make beautiful eggs

First time using a cs wok, at one point i let mystir fry sit for a min too long lmao. Can i get the black stuff off? or does it look fine to yall?

Since some people had an issue showing off a freshly seasoned pan, here it is in action.

This is my favourite sub, folks.

Two week old pan, three oven seasons by the wiki and 6 omelettes later. Hardly sticking with 1/4 tsp canola oil. Same as I used to use on teflon for years for same omelette recipe.

What's the magic? Is it induction level 3? Is it seasoning? Is it the slow cooking?

I bought this around 6 months ago. Since then, I have never done any special treatment to it. I just cook and wash it with soup and a sponge. After that I dry it with a paper towel and apply a bit of oil.

One thing that annoys me a bit is how the bottom looks "used". I tried to use something more abrasive, but it didn't work.

Just curious about your personal thoughts and recommendations as I see many posts/comments going from just cook to season it 23 times per day

The coating of the sides starts to peal off sometimes when cooking / cleaning the pan. You think reseasoning or just keep cooking? Thanks for your help!

Scrubbed and seasoned first time in the oven at 230c for 1 hour and left to cool for 2 hours.

Bit of a blotchy area but its not gummy.

Been cooking with this one almost every days since 2 months.
It was sticking at first, after 2 seasonings, but I kept your advice and continued to cook with it anyway.
And days after days, it became a pleasure to cook with, with time. And I found myself changing the menu of the day, as an excuse so I can just cook something with the pan :)

I think I also changed the way I handle the temperature : I tend to start the cooking very hot (almost smoking), and I tend to use more oil than a non-stick pan.

After cooking, i deglaze with water if something stuck, and wash straight away (as the pan is still hot) with hot water and a soft sponge.

The color comes and goes with cooking, and I thought that, as long as the pan is smooth, there is no carbon building up.

Today, I did some potato pancakes, and everything went as a charm.
When I cleaned the pan, I discovered that I can feel some texture on some parts : and there is a yellow residue, a bit sticky, that is left at the bottom of it. (see pictures)
Looks like oil started to create a thick polymerization...

Can I get rid of these spot without nuking the whole surface of my pan ?

What caused this in the first place, and how can I avoid it next time ?
(Too hot, too much oil, for too long ?)

Hi there,

New to carn pans and so ist my First Time for seasoning - what u Guys think?

I have messed up with the seasoning of my first carbon steel pan. Any suggestion on how to proceed now?

Thanks a lot.

Bientôt deux ans d’utilisation quasi quotidienne. Je ne me suis jamais vraiment soucié du culottage. Juste un coup d’huile essuyée après chaque nettoyage au scrub daddy. Vos avis ?