Whoever told me carbon steel pans are easy to clean, LIED!!!
Discussion
Carbon steel is the hardest to maintain.
i, too, was rugged on this
Gets easier the more you use it
For me the chainmail scrubber does the trick! and I LOVE my carbon steel pan so I'll defend it ALWAYS :)
It should come with a complimentary wrist brace for the oncoming carpal tunnel 🥹
don’t be fooled by Big Steel
Guess its time for cast iron everything?
IDK I’m so mad I could go full Teflon-maxi if I’m not careful! 😡
No no no no that shit peels quick! 😆 take care of cast uron and your great great grandkids will still be using it.
Pans are cheap.
Health becomes expensive if you eat chemicals though.
You can get granite or marble pans for less than £20 these days. Just replace them if/when they mark. 🤷♂️
I know this is a controversial issue here. 😬
Each to their own. I could understand huge sentimental value being attached to cookware.
For me it’s time spent cleaning v’s cost of replacing.
Honestly, the moment it’s gonna take me 15 minutes to clean a pan, I’m binning it. I would rather spend 15 minutes compounding my knowledge by reading.
Yea, I understand the concern on time cost. It's why fighting plastic is likely a losing battle. It's just so cheap you dont even need to clean it. Toss it out and get another and use the saved time for reading (or tiktok videos for other people).
Did you do the water trick to make sure it was hot enough?
Well seasoned cast iron >>>> Carbon Steel - not even close
Stainless steel works here with butter(Except eggs)
Cast iron is the way
Rugged lmao
Carbon steal is the next shitpan? Looks like cast iron still has the greatest network effect
Sometimes the old stuff is the good stuff. Wagner Cast Iron. When properly cared for these skillets work better than about anything .. even for a simple grilled cheese sandwich. Clean with water and a stainless sponge.
I am of the belief that cast iron pans are for frying and all others are for saucing
You must cure the pan just like a cast-iron pan. (Burn small layer of oil into the pan surface) My carbon steel pan had some kind of pre-treatment so it was nicely black from the beginning and only required curing after a while.
I have not needed more than hot water and soft brush to keep it clean.
Apart from slight bending under heat I am really happy with my carbon steel pan, and will never switch back to short-lifespan teflon pans.
I cook everything form eggs and sauces to beef with the same pan. Cast iron tends to be too rough for eggs, scary to use on induction stove and also too heavy.
Heres some of the weekends cookings from my pan.#foodstr
