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I’m a big fan of Samuel Groves carbon steel skillets. Absolute workhorses. Carbon steel’s lighter than cast iron and usually polished when new. Once seasoned i
by Lio 5y ago
I’m a big fan of Samuel Groves carbon steel skillets. Absolute workhorses.
Carbon steel’s lighter than cast iron and usually polished when new. Once seasoned it’s seasoned there’s no problem cooking eggs or the like.
It’s just a little bit easier to live with which is why they’re so widely used by professionals.
- BizarroLand 5y agoDo you season carbon steel the same way you season cast iron?
- ComputerGuru 5y agoYes. They also don’t come lightly preseasoned for $reasons that have to do with aesthetics and cost, so you need to season them “from scratch” like people used to do with cast iron once upon a time. (All the cast iron pans sold today come with a “starter” seasoning because of how porous cast iron is - otherwise your butter would stick until you got a seasoning going.)
- Lio 5y agoYes pretty much. They come coated with flax oil which you have to remove with hot soapy water. Once that’s done it’s a case of heating up some oil and allowing it to cool. Some people will do that by putting them in an oven but I just do it on the hob. It’s really easy and after the first coat I've not had any thing stick. I just wipe the pans out after use an apply a little more oil each time. Over time the seasoning builds up and the pan gradually turns black. I’ve found them to be really easy to live with.