3 ms·
I tried carbon steel but I couldn't get the seasoning right, and it flash rusted every time I washed it. Also, to someone used to non-stick or stainless steel,
by helpfulmandrill 3y ago
I tried carbon steel but I couldn't get the seasoning right, and it flash rusted every time I washed it. Also, to someone used to non-stick or stainless steel, it often looks kind of dirty - its difficult to distinguish between "good but unattractive seasoning" and "you didn't wash your pan well enough".
- wheels 3y agoWeird. I've never had carbon steel rust at all. I suspect you're cleaning it too intensely in an attempt to get what you perceive as dirtiness out. The checkered seasoning is kind of a badge of honor for cooking nerds. Here's what mine look like: https://imgur.com/a/IdtnjLL https://imgur.com/a/IdtnjLL
- DannyBee 3y agoHow fast it rusts is easily changed by the exact steel grade/etc. It's possible they just have a slightly different steel grade.
- dpcx 3y agoI bought some new pans a few months ago, and the folks at the shop suggested "Earth Brite" clay cleaner. It seems to work really well.
- gregschlom 3y agoThe easiest option to prevent rusting is to use a paper towel to wipe a small amount of any cooking oil on the surface, after washing and drying it.