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Swapped from stainless steel to carbon steel pans after 2 weeks on a flat top at a diner in Chicago
The carbon steel took seasoning way better and I got a better sear on my fish without the sticking issues I always fought with stainless, has anyone else made the switch and stuck with it?
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the_ruby13d ago
the carbon steel took seasoning way better" - i totally feel that. i tried seasoning a stainless pan once and it just looked like a mess, like i had some kinda weird science experiment going on in my kitchen.
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wren_carr13d ago
Oh man, did you try stainless too? I attempted to season my stainless pan once and ended up with this weird, patchy rainbow look that made my eggs taste like a chemistry set. It was so bad I hid the pan in the back of my cabinet for a month out of pure shame. Carbon steel, though? First try, it came out dark and gorgeous, like a dream. Now I can sear a salmon fillet without it fusing to the pan and trying to stage a dramatic escape.
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