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Carbon steel is more malleable and less brittle than stainless steel. This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge. Some folks feel that the benefit of that sharp edge–for example, in easily slicing tomatoes, and other very fast prep tasks–is worth the compromise of more persnickety maintenance.


9

My guess is carbon steel. It's used in a variety of cooking implements, including stuff like woks and as bread pans. A quick search suggests that carbon steel is often magnetic as you report. If it is indeed carbon steel, it benefits from seasoning and ongoing love and care similar to cast iron (lest it rust or deteriorate). Many articles on this, such as ...


9

If your fond is burning, your pan is too hot. Preheat your pan over medium or low heat. Add your protein. Monitor the cooking so that you get browning, even deep browning, but not burning. It is ok to remove the pan from the flame if it seems to be smoking or getting too hot.


8

For a home cook: Honing should be done before or after heavy use or once every couple of weeks, depending on how finicky you are about the blade itself. Proper honing can stave off the need for an actual grind/sharpen for years. -Honing realigns the existing edge. Just a few strops on each side of the honing steel. It doesn't take much. -Sharpening grinds ...


8

Lots of opinins but not much metallurgical knowledge.....reminds me of hotroders thinking something is better if its made out of billet instead 6061 AL (same thing). Where's that crazy smilie? Carbon steel is actually a misnomer, in many industries carbond steel is refered to a mild steel alloy that isn't stailness. What our knives are made of is a medium ...


8

Induction cooking works by generating an electric current in the metal cooking vessel and converting that current into heat, which requires a resistive material (i.e. a poor conductor). It's a bit of a catch-22, because you need a good conductor to actually distribute that heat. This is why some of the best induction cookware is clad metal - two layers of (...


8

It helps keep the pan clean. I know in my cooking, there's always a chance of something dripping, something splashing, few drops running down the side, which might need wiping up with a damp towel or can just be ignored (and left there). not to mention the possibility of moisture in the air. And unseasoned metal can rust. The first pan I had, I ...


7

It looks like your pan needs a hard cleaning and a re-seasoning. I run into this about once every 2-3 months (depending on how much I use it). My tried and true method is to break some rules at this quarterly cleaning. I'll scrub with an abrasive scotch-brite, SOS Pads or similar scrubbing pad. During this time I often use about a quarter cub of baking soda,...


7

Wipe your blade along the flats with a clean, damp towel (or sponge) - set upon the counter or cutting board - frequently when cutting acidic items like onions, tomatoes or fruit. Japanese sushi chefs will have a wet kitchen towel folded into a neat pad on a lower corner of their cutting board for this purpose. When you are done with one cutting chore and ...


7

Seasoning the handle and outside helps resist RUSTING your cast iron. The 'varnish' (partially oxidized/polymerized oils) is hydrophobic, and helps avoid rusting your iron. But do please dry your cast iron as soon as you wash it. I do the handle/outside about a quarter of the times when I reseason.


6

For my carbon steel knives (including my cleaver), I make very sure to wash & completely dry them after use. When I've used it on something acidic, this is especially true. I've never had a problem unless I've forgotten, or haven't completely dried it. When rust does happen in those cases, it's the only time my knife sees the scruby side of the sponge, I ...


6

I write it as a seasoned carbon steel knife user and a hobbyist knifemaker. Use edible oil or nothing Safety first. You can use any oil as long as you are really, really sure you wouldn't mind it added to your food. Patina is good. There are two kinds of iron oxide. Let's call them red (rust) and black (patina). Black one is good. It mitigates red rust ...


5

Carbon steel is, as you've mentioned, a lot harder to maintain than stainless steel. However, carbon steel is a harder metal than stainless steel, meaning that it will be less vulnerable to the physical stress of everyday use and will hold an edge longer than stainless steel. As such, carbon steel knives are generally regarded as better for heavy or extended ...


5

Induction hobs (cooktops/ranges) use magnetic fields to heat the pan directly, only metal that is directly in contact with the hob gets heated by the hob, the rest gets heated through conduction. On a large gas hob burner the flame goes up the sides, heating them. On my induction hob (not my choice, there when I moved in) I find that the heating area does ...


4

Your seasoning coat is too thick, a common error. Strip it down and start over with super thin coats of flaxseed oil, wipe the oil off with a paper towel leaving only the thinnest coat and then put in an oven at 500 for an hour. Cool and repeat 5-10 times. An oven is better than a stovetop to heat fully and evenly and up the sides. Follow the seasoning ...


4

Given that the question is "how often", I want to actually answer that question, even though some of the answers above supply more complete advice. Stainless steel knives normally want honing with a steel every 2-4 uses. This will keep them sharp. Carbon steel knives should be honed after each use. If you have been honing, you should need to sharpen your ...


4

Carbon steel knives, especially those with wooden handles have to be dried using heat. It is also best to store them in a warm place too Moisture will get into the tang/handle join, and will rust the metal away if not forcibly dried using heat. So after cleaning, dry the knife in a previously heated oven (<70°C), or warmed storage area (hot water ...


4

One important factor in induction cooking is surface contact. This means that the base has to be sturdy. I have a carbon steel skillet similar to your option. After about one year, it's starting to warp. So, I wouldn't buy one, if I were you. You say that forged is thinner than cast iron... I'd go for the cast iron. As for the heat transfer, induction ...


4

Before you go scouring your pan with steel wool. When you said you followed the instructions, did you follow the manufacturer's instructions, or some other website? Because although random websites might have good advice on building up the seasoning, they don't know how the pan was treated by the manufacturer, and what needs to be done to remove the ...


4

It sounds to me like you are using too much heat to allow the seasoning process to work, instead the oil is burning off before it can polymerize and form the seasoning layer. The bits that are already seasoned probably don't need to be re-seasoned; you can add seasoning to the areas where it is not seasoned. You may want to do multiple layers to ensure that ...


3

If you lightly (and safely) draw your thumb from the side of the blade down towards and over the side of the knife edge, do you feel a burr? (Do this on each side, at the tip, edge and heel - do NOT drag your finger towards or parallel to the edge, drag down the side, across and away). The "burr" is caused by the very fine edge of the blade bending. If ...


3

You're perhaps missing a point about induction cooking when you bring heat transfer into the equation. Induction cooking is magnetic flux generating heat in the material, so the heat generation is virtually instantaneous; in fact, temperature "overshoot" is a bit of a problem in cast iron, so the skillet should remain on the "burner" surface for about three ...


3

For any plain steel; carbon steel, cast iron etc, but not stainless or non-stick Remove previous bad seasonings, or on a new pan remove containments and manufacturing residues Check the pan surface for any metal protrusions, usually a quick scrape with a hard metal spatula will remove these, if not, consider other methods to remove them. You should be able ...


3

I have the same pan. Are you following the instructions that come with it? The center is too burned. Flaky is not good. The border is not seasoned. The border is not rusty. Is your fire big enough for the pan? You should clean the pan (thorough scrub with salt) and re-season. See this Q&A


3

I think any of the suggestions you made are great. I would add, what type of food/style are you cooking or interested in? More into the stir-frying, than a wok would be a good choice, besides they are quite multi-functional (fryer, steamer, stir fry, smoker). They are also pretty inexpensive when made out of thin carbon steel. If you are not into that, ...


3

Your stove is a significant factor in whether a wok is worthwhile versus a flat bottomed pan. Woks benefit from very high heat. Some people think you need a professional stove to use a wok properly because a residential stove heat output is too low. There is a characteristic wok hei flavor that is a result of using this heat that probably is not ...


3

I think you are fine. I personally feel the best way to continue to season a pan is to actually just to cook in it. The first things I like after the oven or range top seasoning is to use onions, green onions and other inexpensive ingredients. Perhaps also to deep fry some onion rings or french fries as well. This will have the correct heat and also ...


2

I can't speak authoritatively, but I do have all three types and have had good luck with my seasonings, so I'll share what I do. For cast iron, I use solid vegetable fat exclusively (Crisco). I did the original seasoning by coating it in fat and baking in the oven. To clean it, I use salt, Crisco and a paper towel to get any food bits off. I then get the ...


2

Carbon steel is much cheaper than stainless steel although that isn't the only reason.


2

Your residue looks like burnt on carbohydrates to me. It can happen with both sugar and bread, but bread gives it a different shape, it chars in a crumb-like texture. Yours seems like viscous caramel flowed until it burnt on. The seasoning of a young pan is indeed quite sensitive. Don't make sticky stuff in it. What I have found to work well in new pans ...


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