> Might look into carbon steel, but I'm a bit wary of how it's going to be to clean. If you have experience maintaining cast iron, the process is the same for

> Might look into carbon steel, but I'm a bit wary of how it's going to be to clean. If you have experience maintaining cast iron, the process is the same for carbon steel, both when it comes to cleaning and seasoning. They're very similar. I basically just treat carbon steel as a thinner and lighter version of cast iron (and the thinness changes certain attributes such as heat retention)