Unseasoned 3 Nail Ironware from Texas. No rivets for the handle.1yr ⋅ Otherwise-Waltz-448 ⋅ r/carbonsteel
I’ve been using both of these for a few months but they look very different - which one is “properly” seasoned?4mo ⋅ Killobyte ⋅ r/carbonsteel
Is the brown colour on the left rust and if so how do i get rid of it?3mo ⋅ Revolutionary-Net838 ⋅ r/carbonsteel
Browned some beef shanks for a stew...how would u clean this? Let it cool down first? Scrubby? Non abrasive brush? Chain mail? Salt? Just water and sponge?2yr ⋅ blaxninja ⋅ r/carbonsteel
Is this considered blueing, and any tips for clearing the blackish parts without stripping the seasoning? Calling all experts :)2yr ⋅ soywasabi2 ⋅ r/carbonsteel
I’ve “just been cooking”, but still sticks. So I did back-to-back-to-back seasoning with grape seed + 450F for 1 hour (3x). Eggs next morning = stickier than ever! Used bacon grease, is that why? What’s wrong with my method?1yr ⋅ friendlynyrve ⋅ r/carbonsteel
My first carbon steel pan. Found this for $15. Is this a decent pan/brand?1yr ⋅ nicholasdvu03 ⋅ r/carbonsteel
My DeBuyer is the mainstay in this household. Please ignore the mess lmao1yr ⋅ ElliotR0b0 ⋅ r/carbonsteel
Do I need to nuke this or can I just cook and hope the uneven seasoning evens out.2yr ⋅ Eschiver ⋅ r/carbonsteel
What do these prominent ring lines mean for CS? I've noticed the cheaper stuff have these lines. Why are these produced this way whereas the well known brands are all smooth?1yr ⋅ NoseMuReup ⋅ r/carbonsteel
My two favorite Carbon Steel kitchen knives...both were rescues. Sabatier 10” and Lion General from Japan.3yr ⋅ 22brew ⋅ r/carbonsteel
Is this considered stripped? I washed it with only water and metal scrubber no soap.3yr ⋅ neekchan ⋅ r/carbonsteel
This Darto carbon steel pan I just received is industrial, bomb-proof, heavy, heavy-duty, brutalist, and beautiful. Haven't seasoned or cooked with it yet. News at eleven. It's the tiny n.15. Thanks for the recommendation, all!2yr ⋅ chrisabraham ⋅ r/carbonsteel
Cheap Walmart CS. Anyone have experience? Obviously not going to last a lifetime, but will it be garbage within a year or two?2yr ⋅ urbanforestr ⋅ r/carbonsteel
It took me 3 seasoning sessions and some cooking in between, but I've finally achieved that black, non stick seasoning that solidteknics shows in their videos. Is it weird that I keep going out to the kitchen just to look at it and touch it? 😀4yr ⋅ klank74 ⋅ r/carbonsteel
A first-timer here with a first-time bronze-y oven season. Should I do another round or should I start cooking?3yr ⋅ dustpluswater ⋅ r/carbonsteel
Rust color dusting on my seasoned Helen Chen cs wok. Is this normal? More info in comment2yr ⋅ basilspringroll ⋅ r/carbonsteel
2nd round of seasonning came out like that, do I just keep going with that big one?2yr ⋅ JeBoul ⋅ r/carbonsteel
You all convinced me to buy my first de Buyer today. Can’t wait to start cooking in this thing!3yr ⋅ cheifkeef01 ⋅ r/carbonsteel
Every time I cook anything I feel like my season comes off. Using rubber spatulas. No idea what I’m doing wrong.1yr ⋅ orangecountyff ⋅ r/carbonsteel
How much cleaning should you do on a cs wok? I presume this is Ok and to keep using? A few burnt bits on there. Also - after use, do people oil their pans then heat up or heat up then oil or heat up, let it cool then oil? Thanks!1yr ⋅ moneymakernz ⋅ r/carbonsteel
I’m about to give up. This was after my second attempt at seasoning then I just scrubbed it. Every resource say different things, what one am I supposed to follow?1yr ⋅ howdoudolife ⋅ r/carbonsteel
Should’ve thought about using lemon juice in my basting butter before I did it....1yr ⋅ alec_wright8 ⋅ r/carbonsteel
Current ‘collection’, adding another Mineral B (20cm) for small quantity sautes1yr ⋅ SpiritualCase732 ⋅ r/carbonsteel
After 8 months it’s now perfect ! I can cook eggs with butter without sticking !8mo ⋅ Gaano ⋅ r/carbonsteel
My new Ballarini 9.5 pan freshly seasoned and ready for it's maiden cook...3yr ⋅ Beazty1 ⋅ r/carbonsteel
Accidentally cooked in my pan, now there's carbon deposits, how do I remove them without the seasoning coming off too? Already tried boiling water and a scrubber.6mo ⋅ MTV_Cats ⋅ r/carbonsteel
I cooked a steak and mushrooms, and all my seasoning seems to be stripped.7mo ⋅ sdot15 ⋅ r/carbonsteel
Probably a bit extra butter but it finally doesn't stick and looks beautiful.4yr ⋅ kyliefootlover ⋅ r/carbonsteel
How am I doing so far? This was my first carbon steel pan, it’s my go to fish pan.2yr ⋅ TheMensChef ⋅ r/carbonsteel
Blued and seasoned on Wednesday (with an electric coil; very slow but worked perfectly! Just had to touch up the handle and rivets with a small kitchen torch) Been using for three days straight. Butter-fried eggs slid around like hockey pucks today.2yr ⋅ FungKuFenny ⋅ r/carbonsteel
After I seasoned it flakes and looks like this- description in comments2yr ⋅ pastamakrela ⋅ r/carbonsteel
Happy to find this sub! Here’s my favorite(only) CS pan—a deBuyer Mineral B. Looking for a larger one to join it...what brands/pans do you like?5yr ⋅ WOULD_QUESTION_MARK ⋅ r/carbonsteel
Breaking in Misen 12 inch carbon steel with BIG slices of orange French toast3yr ⋅ clicksnd ⋅ r/carbonsteel
New Wok, first time seasoning anything. Blued and then attempted seasoning on the stove top.2yr ⋅ ChefChopNSlice ⋅ r/carbonsteel
Any feedback on this ? Have done 2-3 rounds of seasoning on a gas stovetop.2yr ⋅ sousvidejam ⋅ r/carbonsteel
Are there carbon steel griddles out there for stove top instead of cast iron?3yr ⋅ joejet8 ⋅ r/carbonsteel
is this type of discoloration normal? i just got it and cooked twice with it. also is the silver area unpolymerized steel?1yr ⋅ HousingResident ⋅ r/carbonsteel
Wok keeps rusting even when seasoned after each use. Any advice?1yr ⋅ HistoryHasItsIsOnYou ⋅ r/carbonsteel
Love how fast and hot these pans heat. Is it OK to just clean them hot with water and a spatula?8mo ⋅ jazzcabbagea2 ⋅ r/carbonsteel
Hey, I’ve got my new pan and trying to season it on induction stove. I did like they said in debuyer instruction and here we are. Am I going in right direction? What should I do to improve that patine like coating?1yr ⋅ 8czo8 ⋅ r/carbonsteel
I know this is cast iron but has anyone seen something like this in CS2yr ⋅ AliveT123 ⋅ r/carbonsteel
Portuguese sausage in CS pan, vegetables is CS wok, and eggs in Tamagoyaki pan.3yr ⋅ BASEbelt ⋅ r/carbonsteel
Do you think there would be such a big difference in the sear of these two?1yr ⋅ D_elivere_R ⋅ r/carbonsteel
Put a brand-new Matfer carbon steel through the oven’s cleaning cycle to get the tough factory coating off. I’ve scrubbed this with a variety of cleaners, but it’s not coming off. What is it? How can I get it off?2yr ⋅ somewhat-helpful ⋅ r/carbonsteel
Just a reminder that your seasoning can be igly as sin but still work like a charm3yr ⋅ Lurcolm ⋅ r/carbonsteel
Don’t let anyone tell you your pieces have to look like garbage to be functional. With a little mindful care, mine just keep getting darker.1yr ⋅ W1rtsleg ⋅ r/carbonsteel
My first ever CS pan, can't wait to cook with it ! What are your best tips ?2yr ⋅ Grzar01 ⋅ r/carbonsteel
Many seasons on my deBuyer. I started with flax. Got these flakes. Then scrubbed a bunch off with salt, reseasoned with grapeseed oil. Maybe 3/4 coats. Still getting flakes. Should I scrape it back to the bone? Or are these flakes normal? Egg doesn’t really stick to pan. Thanks1yr ⋅ 60yearoldME ⋅ r/carbonsteel
Wife doesn’t like using our DeBuyer carbon steel pan for eggs because they stick, so she uses non-stick pan 😂3yr ⋅ MeJChav ⋅ r/carbonsteel