Carbon Steel

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...

by TomBenson 3 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...

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...

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...

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...

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...

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...

I want to buy a carbon steel crêpe pan. I was at a local kitchen supply store yesterday and they had two different de Buyer crêpe pans in stock. One was the Mineral B Element, 2.5 mm thick. The oth...

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...

Was just trying to figure out, what I would have to have to make everything perfectly, without having any extra cookware to store. Anybody know what a "bare bones' set would look like? I am mea...

Hi! I've just bought my first mauviel pans, and eagerly started to follow the instructions comming with the pan... i've put the pan in the oven over a cloth a a layer of baking paper at 200C. The...

Hello all, I have a cast iron wok. It is not a light Chinese model, but a huge, heavy flat-bottomed model. I chose it in the hopes that its heat-storing capacity would help compensate for the...

About a month ago I got a small carbon steel pan. I've been cooking eggs in the every day and occasionally have tried cooking things like scallops or a steak. I've tried seasoning it with the p...

I've been reading around a lot on Chowhound about how to season carbon steel (CS) frying pans as I recently got one from De Buyer's Carbone Plus line, but I suppose the same applies for users of ca...

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...

So I just received a set of De Buyer Mineral frying pans in the mail today and set out to season them. I followed the instructions in the attached booklet: clean with hot water, heat a cm of oil f...

How does one store seasoned cookware like carbon steel frying pans, woks etc? I'm hesitant to put them in my cabinet as I think the oil in seasoning will ruin and make the interior of my wood ca...

by GlassOfCab 12 months ago

Does anyone put these pans in a hot oven and, if so, how hot, and was the did the coating on the handle survive unscathed? I called the manufacturer and they had no idea what temp levels the han...

by arielleeve 10 months ago

Need help! We bought this Joyce Chen wok recently. Did the whole intense scrubbing to get the factory oil off — boiled water in it, scrubbed with steel wool, heated until it turned blue, then silve...