Carbon Steel

I just bought a carbon steel wok from Amazon that has some kind of coating that prevents it from rusting. I followed youtube instructions rather than the actual instructions and only partially remo...

Hello all, This is my first post and I’m happy to be here! I recently bought and seasoned a Matfer Bourgeat 15” paella pan. I’m not very crazy about how it looks and I’m concerned it is unusable...

Pics here: http://imgur.com/a/Uy1le Found at a second hand store and wondering if anyone could help me date and/or price this piece. From what little I could find online about the hallmarks, I b...

by ILuvGrub 2 months ago

Right now there is a set of 3 Mauviel carbon steel skillets on sale (til the 17th). When I look at them and ponder the possibilities, I get this warm, fuzzy feeling which can only be described as b...

Every time i cook a metallic taste leeches into my food and even sometimes a grey/silver colour can be seen on the food. Are the spots rust and is that the problem?

With my new micrometer, I find myself measuring the cookware.......to have some clarity on the relationship of it's published diameter vs internet blog published thickness, vs. what I am measuring ...

I would like to know what are your thoughts and choices for induction cooktops, mostly stainless steel. And I'm trying to get it all under one post so as not to hijack other ones, if possible. Th...

Am considering this pan as a wok substitute for my induction cooktop. I’m aware it’s not a traditional wok, too much flat bottom etc., but might like to see how it performs as one. My traditional f...

I've been having a hard time finding a carbon steel wok, but I got one at a discount store the other day. It's the Joyce Chen flat bottomed one. (Yes I know it's not authentic or very good, but i...

Part 1: https://www.chowhound.com/post/performing-cookware-induction-1086816 Since the other post has over 300 comments, I thought it would be best to continue on a new one. Tonight I purchas...

Hey everyone - I'm moving in a few weeks and wanted to get some ideas for how to store my collection of copper and carbon steel pans. Also thought it'd be fun to gather pictures of peoples' collec...

by WSP_Lee 5 months ago

Instructions 1) Please rank the following list in order of best searing pan to worst searing pan 2) Please explain why you picked the top one (if you want to explain the rest, that's great too) ...

by ombra 3 years ago

Hi guys — I recently bought a vintage Acier Garanti knife from France that I've been trying to restore and am having a hard time removing the blacks marks that seem etched into the blade. I soaked ...

I am considering a 2 handle frying pan/skillet I can use both on a gas cooktop and in my oven/ broiler. Have been thinking about this on and off for a while and what has inspired me to take action ...

Hey! So I have a great wok that I took a good while to season (first the usual heating, smearing oil, cleaning the oil off, re-adding etc. ). I then built up some good coating through a few year...

by SamCurt 7 months ago

Before I start the discussion, I'd like to clarify one thing: throughout this post the word "titanium" refers to more or less pure (95%+ purity) titanium that looks and acts like a metal. I'm not t...

Hi everybody. I bought a De Buyer Carbon Steel skillet a few months back and seasoned it up nicely (or so I thought...) with about 10 coats of flax seed oil. The result looked like a well seasoned ...

Just received two new De Buyer Carbone Plus pans and went to work to get them seasoned. I scrubbed them with a nylon scrubby and soap, coated them with grapeseed oil and put them in a very hot oven...

My carbon steel pan seasoning keeps coming off like cheap paint. I've tried the method at the Vollrath video at this link: https://m.youtube.com/watch?v=xoIO8YOpyN4 The first picture of a 7....

Okay I have tried to season and reseason an carbon steel Pan. Think I didn't get all old wax off when new. However I don't know how to remove the old seasoning, so the pan is pristine when i begi...