I need a new pan for non-stick applications (eggs) and I want to try using a well-seasoned iron or carbon steel one. I use an induction stove. Normally, the a
I have a forged iron pan, and I used linseed oil to season it in the oven. The resulting seasoning peels in places. Also, it is not really non-stick, once food
I recently purchased a Dexter-Russell carbon steel Chinese cleaver, because they're supposed to be amazingly useful. I'm used to caring for good stainless st
I've seen this question and obviously carbon steel (not stainless) knives look quite bad without extra care (picture from the linked to question) Now my ques
I asked all 4 employees but nobody could tell me. It is heavy, and it doesn't look like the same material as my cast iron pan. A magnet sticks to it. There
Here is my one month old De Buyer pan: I've seasoned it off and on in the last month at least 10 times, using thin layers of oil and on the stove top. It's
I've a Wusthof classic ikon knife which i've had for about 5 months, it seems to be losing it's edge. It's regularly honed with a grooved honing rod, but I'm un
I have two carbon steel skillets from De Buyer. They are no stainless steel skillets so I have to season them. I did this with the flaxseed oil method (apply a
I'm looking to start sharpening my own knives (Wusthof's) what grit whetstone would I need to do so? Recommendations on any specific brand or is each whetstone
This is a new carbon steel wok, seasoned on a gas stove with oil and had one stir fry made in it: I've seen other posts where advice was given to let the scra
I know there's dozen of posts and discussion everywhere, but I'm getting pretty confused. Everyone has something different to say : use rapeseed oil, coconut, o
Okay.. so I watch this video in youtube where this guys seem to have done their homework. They have this fried egg dancing on the pan like skates on ice: https
I recently purchased a carbon steel pan (DeBuyer Mineral B Element), and have attempted to perform pre-seasoning on it. I checked out a bunch of videos on the p
I am looking for a large (approx 2' x 4' x 1.5') vessel in which to warm maple syrup for production. My first thought is to use a "pot" of some sort but I am no
I just bought two carbon steel old pans, numbers 43 and either 6 or 9 (orientation?), at a flea market. One of the skillets has a lot of burned on flaky black v
I bought a mineral b carbon steel pan some time ago and I've cooked with it probably about +-20 times (pretty much use it for steaks). I've been religious about
Please before you mark this as a dupe, I did refer to this stackexchange question. I have a Matfer carbon steel that won't hold seasoning at all. I first atte
How do I remove old rusty spots from a 70-year-old pastry blender & make "food safe"? Prefer not to use polishes or other volatile, caustic products.
I just got a new All Clad chef's knife that is carbon steel. I've read that carbon steel knives require a lot of maintenance like wiping twice after every singl
I am interested in getting some form of cookware that will... take seasoning? Become seasoned? Cast-iron, carbon-steel, et cetera. I currently have two pots (on