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Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel?

I have a forged iron pan, and I used linseed oil to season it in the oven. The resulting seasoning peels in places. Also, it is not really non-stick, once food burns even a little, it is stuck to the ...
7
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4answers
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Why would I prefer carbon steel (rust prone) kitchen knife?

I've seen this question and obviously carbon steel (not stainless) knives look quite bad without extra care (picture from the linked to question) Now my question is - why face the trouble? Why ...
6
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3answers
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How do I care for a carbon steel knife?

I recently purchased a Dexter-Russell carbon steel Chinese cleaver, because they're supposed to be amazingly useful. I'm used to caring for good stainless steel knives, but don't know what special ...