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Questions tagged [carbon-steel]

48 questions
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Why would I prefer carbon steel (rust prone) kitchen knife?

I've seen this question and obviously carbon steel (not stainless) knives look quite bad without extra care (picture from the linked to question) Now my question is - why face the trouble? Why would I prefer a carbon steel kitchen knife over a…
sharptooth
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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 are that it heats quicker, because it can be made…
rumtscho
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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 watched several videos on how to do this, keeping…
Graham Warrender
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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
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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 things I should do for carbon steel. So far, I…
BobMcGee
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Why can't I get a seasoning layer on my carbon steel pan using an induction hob?

I recently purchased a carbon steel pan (DeBuyer Mineral B Element), and have attempted to perform pre-seasoning on it. I checked out a bunch of videos on the process, and ended up doing the following steps: Warm up pan Coat pan in a thin layer of…
James Craig
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Are residues from seasoning coating harmful when using carbon steel pan?

I seasoned this carbon steel pan a few months ago, but after several times I cooked, the seasoning coating started to flake. I wonder are the residues harmful? Can I remain the way it is or should I scrub off all of them and re-season again? Thank…
Tzu-Ching Lin
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carbon steel pans in dollar store

Okay.. so I watch this video in youtube where this guys seem to have done their homework. They have this fried egg dancing on the pan like skates on ice: https://youtu.be/-suTmUX4Vbk So we don't have this brands in Spain, so I start searching for…
Jack Casas
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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, someone on the stove.. I found two good videos,…
Vargan
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Should I maintain a carbon steel knife with oil?

I just got a new All Clad chef's knife that is carbon steel. I've read that carbon steel knives require a lot of maintenance like wiping twice after every single use(once with a damp cloth and again with a dry cloth) and not leaving it in the sink…
Danny Rodriguez
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Seasoning refuses to stick to carbon steel pan. Tried various techniques

Please before you mark this as a dupe, I did refer to this stackexchange question. I have a Matfer carbon steel that won't hold seasoning at all. I first attempted the Cooks Illustrated flaxseed oil technique. I was very careful to follow the…
marathon
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Should I cook in the old carbon steel skillets I just bought at a flea market? And can I use them for campfire cooking?

I just bought two carbon steel old pans, numbers 43 and either 6 or 9 (orientation?), at a flea market. One of the skillets has a lot of burned on flaky black very hard something - outside, mostly, on sides and bottom, and some around the top edge…
jessi
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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 dishes to be made. While others said to scrub the…
Ayman Elmasry
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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 burner (not oven for me) until it smokes a lot.…
ppr
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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 seasoning irreversibly. I removed and renewed the…
rumtscho
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