It's also pretty trivial to get right. I'd use carbon steel just because it can heat faster. I can have my pan ready to go in 2 minutes of heating. Use a bit of

It's also pretty trivial to get right. I'd use carbon steel just because it can heat faster. I can have my pan ready to go in 2 minutes of heating. Use a bit of oil (sometimes I mix in a tiny bit of butter to help nonstick, but it isn't required) and it's good to go. The difficulty is extremely exaggerated. I've not had a need for nonstick