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I have a de Buyer carbon steel omelette pan and it is completely non-stick once seasoned. Way nicer for eggs than a cast iron, maybe she'd be open to trying tha

I have a de Buyer carbon steel omelette pan and it is completely non-stick once seasoned. Way nicer for eggs than a cast iron, maybe she'd be open to trying that. I also have one of their crepe pans that we use for tortillas and dosas, check those out too.

yamtaddle 4y ago
We're about due for some new pans (the worst non-health-related thing about teflon is that they're much more a consumable item than other pan types) so I'll see about snagging one or two of those, thanks for the tip.
- earthling8118 4y ago
  This is the main reason I ditched them. Carbon steel is my primary pan type now. When you're breaking in a new pan use just a little bit of butter for stuff like eggs. I use more oil than butter but just having a little amount present helps.
hgomersall 4y ago
I'll echo this. One thing I learnt is that metal scourers, used judiciously, are perfect for cleaning a well seasoned carbon steel pan. Basically, the scourer pulls off the few bits that catch on the pan and if you don't really scrub (which you should never need to) the seasoning is robust enough. Just remember to not cook anything acidic (for which we use stainless) and try not to leave things in the pan for ages.
voldacar 4y ago
How do you season it? How do you clean the pan, and does it need to be seasoned again after cleaning?
- mtalantikite 4y ago
  Serious Eats has a good post on it [1]. Basically, remove the beeswax layer, then rub a layer of oil on the pan and heat it until it fully smokes off. You can do it on a burner or in the oven at 450F. You'll do that a maybe 3-5 times on a new pan, up to you. They tell you not to do carbon steel in the oven because of the material of the handle, but I've done it before and it worked out fine. I generally just use the stove top because it's easier. You clean the pan with soap and water as you would any other pan, and then towel dry since you don't want rust forming on the metal. You'll need to re-season it every so often depending on how much use the pan gets, but that's usually only every couple years. [1] https://www.seriouseats.com/how-to-season-carbon-steel-pans https://www.seriouseats.com/how-to-season-carbon-steel-pans

yamtaddle 4y ago

We're about due for some new pans (the worst non-health-related thing about teflon is that they're much more a consumable item than other pan types) so I'll see about snagging one or two of those, thanks for the tip.

earthling8118 4y ago
This is the main reason I ditched them. Carbon steel is my primary pan type now. When you're breaking in a new pan use just a little bit of butter for stuff like eggs. I use more oil than butter but just having a little amount present helps.

hgomersall 4y ago

I'll echo this. One thing I learnt is that metal scourers, used judiciously, are perfect for cleaning a well seasoned carbon steel pan. Basically, the scourer pulls off the few bits that catch on the pan and if you don't really scrub (which you should never need to) the seasoning is robust enough. Just remember to not cook anything acidic (for which we use stainless) and try not to leave things in the pan for ages.

voldacar 4y ago

How do you season it? How do you clean the pan, and does it need to be seasoned again after cleaning?

mtalantikite 4y ago
Serious Eats has a good post on it [1]. Basically, remove the beeswax layer, then rub a layer of oil on the pan and heat it until it fully smokes off. You can do it on a burner or in the oven at 450F. You'll do that a maybe 3-5 times on a new pan, up to you. They tell you not to do carbon steel in the oven because of the material of the handle, but I've done it before and it worked out fine. I generally just use the stove top because it's easier. You clean the pan with soap and water as you would any other pan, and then towel dry since you don't want rust forming on the metal. You'll need to re-season it every so often depending on how much use the pan gets, but that's usually only every couple years. [1] https://www.seriouseats.com/how-to-season-carbon-steel-pans https://www.seriouseats.com/how-to-season-carbon-steel-pans