New Carbon Steel Pan

[jerrybell]

I'm excited for the first cook in my new carbon steel pan. I have a couple CI pans I got from my mom but this is my first time using a carbon steel, unless you count the griddle I use on my outdoor stove.

I don't think the potato skins used for the seasoning process count as the first cook. They did smell good enough to eat at one point in the process but were pretty unappetizing by the time they cooked in hot oil and salt for 15 minutes. Next two photos are round 1 seasoning and round 2 put it's hard to tell much difference.







And just for fun - here's the brisket that is smoking away in the background of picture 1.

[bmillin]

That method did not work for me at all, followed mfr directions to the T. Treating it like a cast iron pan did the trick.

[jerrybell]

bmillin I haven't cooked in the pan yet, so I don't know how well it worked. What kind of issues did you have? I'm just wondering what to look out for. I did read on the mfg website that if you're using it on an smooth top or induction burner they recommend the CI/oven method to season initially. I have a smooth top so I did the seasoning on my gasser side burner.

[Old Glory]

Enjoy it!

[Jerod Broussard]

Nice pan.

[HawkerXP]

Hmmmm, I'll take the brisket please.

[Caffeine88]

I had a hard time with the first carbon steel pan we got. As mentioned, the mfg's instructions didn't seem to work. The oil got goey, instead of turning into a carbonized layer of non stick delightfulness. Once seasoned in the oven like CI, it is amazing. All the nonstick awesomeness of CI, but super fast and very even heat transfer. I love it.

And the brisket looks amazing!

[Bkhuna]

I've had the issue with gooey/tacky seasonings on both cast iron and carbon steel. I believe it comes from using too much oil. The key is to warm the pan up a bit, wipe on a little oil, then wipe it off until you think it's dry. What's left in the "pores" of the metal will be enough.

Rinse lather repeat.

[Debra]

I have always followed this method for seasoning my carbon steel pans with very good luck.
To me the secret has been patience. After the initial seasoning I will continue to lightly oil and heat the pan for another dozn cooks.
https://omnivorescookbook.com/season-carbon-steel-pan/

I have been using this on the carbon steel, and it works wonderfully on the Blackstone.
https://www.amazon.com/Caron-Doucet-...5131993&sr=8-9

[Mr. Bones]

So far, no need fer CS.

I'll keep y'all posted, though...

[Caffeine88]

Oh, it's not a neeeed, Mr. Bones but trust me - once you try it, you'll understand the need! �

[Debra]

I resisted the urge towards carbon steel for years but once tried it is equal to cast iron and surpasses stainless steel by far in my opinion. That said my Grandmothers cast iron set which was given to her as a wedding gift will always have its place in my kitchen. A cast iron dutch oven has no equal.

[DavidNorcross]

Would really like to have one of those pans. Where did you purchase yours? I know Lodge also sells carbon steel.

[jerrybell]

I ordered from Amazon. This one is a Matfer Bourgeat. I like the welded handle, instead of rivets and it seems like a nice thickness.

[Caffeine88]

DavidNorcross Sur La Table has decent sales at the holidays. This is the skillet I bought, and it happens to be on 20% off today. They'll have another Christmas markdown in a month or so.

https://www.surlatable.com/bk-black-...%20pan&start=4

[gcdmd]

Speaking of seasoning:

Seasoning Your Baking Sheets to Improve Browning - YouTube

[FireMan]

Ahem, see seasoning & care of a wok.

[Debra]

FireMan. First we need to know which Wok will wook..
I will be in need shortly.

[Caffeine88]

That is a fine question, to which I do not have an answer! I know I'm pretty happy with the small flat in this one, and suspect having just a round bottom would annoy me. I like being able to have a little space to spread out.

Maybe a real wok expert has an opinion with actual experience to support it?

[Debra]

Caffeine88 All of my previous Woks have been flat bottom so my experience is limited to them also. I am not certain if the difference would be noticeable.

[RonB]

We have an electric stove with a ceramic top, so I must use a flat bottom wok. Every one that I have had warps at high temps so that the flat bottom does not fully contact the burner. I don't think a round bottom wok would warp, but I would lose the larger flat area that I like...

[StrikeBBQ]

I use cast iron on the grill, but have looked at carbon steel. So tempting…

[FireMan]

StrikeBBQ , I use CI skillets & griddle on the grill as well as my carbon steel wok (flat bottom).

[Spinaker]

Congrats on the new pan. Seasoning takes time, but it will develop. Things won't happen over night, but the more you cook with it, the better it gets.