How are the carbon steel and stainless steel different?
Discussion
Carbon steel gets seasoned the same way cast iron does, stainless stays naked.
Interesting. Seasoned with fat? How does it withstand high-heat applications without needing re-seasoning with each use? Thanks in advance for troubling with all this detail. I mean, I have heard of it, but no real knowledge of its benefits.
Yep. Flax oil is supposedly king for a naked pan. Don't worry, it hardens onto the pan and doesn't get into your food. After that the initial seasoning whatever fat you cook with will keep it up as long as you don't cook acidic foods in it. Totally worth it to keep an extra pan for spaghetti sauce. I find I don't need the same sizes for different finishes.