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Questions tagged [carbon-steel]

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5 votes
3 answers

Carbon steel seasoning

I know there's dozen of posts and discussion everywhere, but I'm getting pretty confused. Everyone has something different to say : use rapeseed oil, coconut, olive oil, flaxseed, someone in the oven, ...
Vargan's user avatar
  • 237
4 votes
4 answers

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 ...
rumtscho's user avatar
  • 139k
4 votes
5 answers

How to maintain a smooth seasoning on carbon steel skillets?

I have two carbon steel skillets from De Buyer. They are no stainless steel skillets so I have to season them. I did this with the flaxseed oil method (apply a thin coat of oil, then eat on the stove ...
ppr's user avatar
  • 225
12 votes
4 answers

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 ...
rumtscho's user avatar
  • 139k
11 votes
5 answers

How often should knives be sharpened?

I've a Wusthof classic ikon knife which i've had for about 5 months, it seems to be losing it's edge. It's regularly honed with a grooved honing rod, but I'm unsure if I'm doing it correctly. I've ...
Graham Warrender's user avatar
4 votes
2 answers

Wok patina; when to redo seasoning?

This is a new carbon steel wok, seasoned on a gas stove with oil and had one stir fry made in it: I've seen other posts where advice was given to let the scratches repair themselves over the many ...
Ayman Elmasry's user avatar
3 votes
2 answers

Seasoning a carbon steel wok

I have a carbon steel wok but it became rusty recently when I forgot something in it for a day. I decided to scrub everything off and re-season it. The problem is I can't get the center of the wok to ...
Nat's user avatar
  • 39
9 votes
3 answers

Why season the bottom or handle of a cast iron / carbon steel pan?

I hear a lot of advice to season the entire pan, including the handle and bottom of the pan along with the inside. Is this really necessary, and if so, what purpose does it provide?
BenR's user avatar
  • 255
9 votes
6 answers

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 ...
BobMcGee's user avatar
  • 18k