Carbon steel pans

[Jessterr]

I agree with CaptainMike, it is a mess. But I will generously give you $2 for its value as scrap metal so you would at least get something, although I would ask that you cut me a break and pay for shipping. (BTW, to anyone, this one is obvious but how do you attach smiley faces and such on this site so peeps will know with certainty when I’m BS’ing them? I haven’t figured it out).

[Starsky]

I sort of neglected mine. I have to clean it and start all over

[58limited]

I wish the seasoning on mine was that nice.

[Thunder77]

Cousin is totally wrong! That pan is fine… 😎

[rlozinak]

Looks good

[DavidNorcross]

I would say he does not know what he is talking about. Good job!

[Finster]

I did it with both of mine, more than once each, but more to make sure there was no residual gunk left over from manufacturing and storage before sale.
Afterwards, I seasoned it with oil, in the oven, just like I did with my cast iron...

[bmillin]

If it is smooth and slick, you are good to go. I stopped worrying about the even finish on mine.

BTW, Anyone have luck with the potato skin/salt/oil method for seasoning the manufacturers recommend?. I did not. Nuked it back to bare and started treating it like a cast iron pan.

[CaptainMike]

Awesome!

[Finster]

She means the uneven patina...
It's just what naturally happened with use 🤷‍♂️

[jfmorris]

Finster does that cousin think you need to steel wool a pan to bright and shiny after each cook, or are they saying you seasoning is not even?

That looks about like the inside of my 14" carbon steel wok I got back in the winter.

[Greygoose]

Almost like looking at the Mona Lisa !!!!

[Greygoose]

This,,LOL

[RonB]

Ditch the cousin, not the pan.

[Finster]

^^^^^ helpful & Nice. 😄