#kitchenequipment — Public Fediverse posts
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Carbon steel pan followup
Last time I talked about my carbon steel pan, I was disappointed. It didn't hold its seasoning, had a metallic odor when cooking, etc.
Two weeks later, I can report that these issues are gone, and the key seems to be using enough oil.
After cooking something with plenty of oil for a sustained period, I can say that the carbon steel pan is really nice to work with. It's very non-stick for a non-teflon pan, can be brought up to high temperatures, can go in the oven, etc.
It's taken on a nice petina and while the petina does come off sometimes, it cooks very nicely and re-seasons itself.
Nonetheless, there are some downsides with carbon steel that shouldn't be ignored.
The first is that carbon steel is *heavy*. It's almost as heavy as cast iron. This is something where if you're transferring something the stove to the oven, you'll likely need both hands. It's no joke.
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