0
votes
2answers
66 views

hardened residue after high heat cooking (carbon steel and cast iron)

Here is my one month old De Buyer pan: I've seasoned it off and on in the last month at least 10 times, using thin layers of oil and on the stove top. It's very dark brown to black over the entire ...
1
vote
2answers
117 views

What material wok did I get while thrifting today?

I asked all 4 employees but nobody could tell me. It is heavy, and it doesn't look like the same material as my cast iron pan. A magnet sticks to it. There are no markings on it at all. I think ...
4
votes
4answers
2k views

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 ...
6
votes
3answers
6k views

Cast iron, forged iron or carbon steel pan for induction?

I need a new pan for non-stick applications (eggs) and I want to try using a well-seasoned iron or carbon steel one. I use an induction stove. Normally, the arguments I hear in favor of carbon steel ...