general consensus on reddit (and my personal experience) seems to be that seasoning on carbon steel is a bit more delicate than on cast iron, possibly because c

general consensus on reddit (and my personal experience) seems to be that seasoning on carbon steel is a bit more delicate than on cast iron, possibly because carbon steel skillets tend to have a much smoother surface. chemically, carbon steel is very similar to cast iron, so all the info regarding cleaning is still applicable. you should probably expect to do a little more work to maintain the seasoning on a carbon steel pan though.