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Carbon Steel

Shopping for carbon steel cookware? Get expert advice from Chowhounds on everything from knives and frying pans.

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Best performing cookware for induction

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by VFish 2 months ago

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...

De Buyer country pan - what do you use yours for?

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by babyraccoon 6 months ago

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...

Need help with seasoning new wok -- tough plasticy coating?

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by slopfrog 9 years ago

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...

Cookware Performance on Induction (Part 2)

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by VFish 2 months ago

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...

Ideas for Storing/Hanging Pots & Pans in Small Apt

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by manolotraveler 3 months ago

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...

Ranking Searing Pan Materials

WSP_Lee
by WSP_Lee 3 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) ...

Removing black marks from carbon steel knife

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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 ...

Stainless vs Cast Iron vs Carbon Steel 2 handle pan

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by starzzz 3 months ago

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 ...

Seasoned Wok in just 1 wash cycle?!

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by borisabrams 4 months ago

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...

Is Metalic Titanium a Good Material for Cookware?

SamCurt
by SamCurt 5 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...

Reseason De Buyer Carbon Steel pan completely or is it ok?

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by superr 4 years ago

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 ...

Carbon steel and chemical smell when seasoning for first time

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by babyraccoon 5 months ago

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...

Carbon steel seasoning keeps coming off

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by avenka 4 years ago

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....

Carbon Steel Pan - How do you remove seasoning and start from scratch to remove old seasoning and starting anew?

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by wendygr 2 years ago

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...

Arrrghh... What do you guys think?

TomBenson
by TomBenson 9 months ago

So... I was in a hurry Friday a.m. and did not stop to wash and dry my 20cm Mauviel M'steel pan that I use for fried eggs. My wife was cleaning up the kitchen around noon and since she knows that t...

Large Carbon Steel Pan Recs? (15-17")

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by cellenly 10 months ago

I love my Carbon Steel Wok & my 12 5/8" Matfer pan. But the 9.5" surface on the 12" pan is just too small for our family of 4. I need to go bigger. Anyone have recommendations for their large ca...

Carbon Steel Pan Eggs Sticking even after seasoning

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by Cata96 10 months ago

Hello, I have recently seasoned my CS pan using the stove top method with multiple layers, i did quite alot of them until the bottom of the pan became completly black, without any blotchy/sticky pa...

Will I be able to properly season a Carbon Steel Wok?

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by JQ32 11 months ago

Context: have an electric ceramic stove top. Looking to buy a Carbon Steel (CS) wok, specifically the model linked below. I've gone down the rabbit hole of researching how to properly season a CS w...

Cast Iron and Carbon Steel Pan -- rough or smooth for occasional acidity?

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by W8lkinUSA 12 months ago

I've postponed this post for a very long time in hopes that I would find the answer on the web. Much to my dismay, I must now seek this community's experience and advice. I have been considerin...

Does anyone know anything about JB Prince Black Steel Pans (carbon steel)?

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by BloomingNutria 7 years ago

Hi Everyone, Yesterday I ordered this JB Prince 9.5" black steel pan, and I was wondering if anyone knows how it compares to the De Buyer line of carbon steel pans. http://www.jbprince.com/bl...