Ditched all non-stick and have exclusively stainless steel cookware now. Interested in carbon steel. Are premium brands worth it or is it all the same? Any brand recs?

  • evasive_chimpanzee@lemmy.world
    2·
    6 days ago

    I have this one. I will say that their instructions for seasoning the pan really suck.

    My instinct was to treat it like my cast iron, but since this was my first carbon steel pan (other than my wok which works differently), I decided to follow their process exactly.

    If i remember right, it came coated in beeswax, which you have to melt off. It then tells you to basically have a pool of oil in it while you put it in a really hot oven. It just ended up with a really splotchy season. I’m hoping it smooths out over time, but it’s been a couple years at this point.

    I keep debating stripping it off entirely and starting over like i would for cast iron, but that’s a whole undertaking.