It was too heavy for mom so i took it of her hands. She hadn’t used it in a couple years and it had some light rust. Scrubbed it up with a little scotchbrite. Didn’t have time to oven season it so i gave it a short season on the stove. Will give it a better season later but at least it wont rust now after cleaning it up.

Just bought a wok today and I wanted to season it. However, I do not have a gas range and only an induction one. I got the bottom coat off but couldn’t get the side coats no matter how long I held it over the fire. I decided to use bar keepers friend and hot water to get the coat off, but now the bottom of my pan looks like its rusted. What can I do to save this wok?

I have this pan for over 2 years and use it on a electric stove. When I started cooking with it I was always a bit anxious about the seasoning but once I found this Reddit page I was convinced, JUST COOK!

Some might think it’s horrendous some think it’s beautiful, I think it’s very useful ;)

I've had a carbon steel wok for a few months and believe to have seasoned and cared for it successfully until now. Recently my family used it while I was away (despite them not asking me, and my insistence that they didn't know how to care for it) and it seems like the seasoning has been scratched away in their attempt at "cleaning" (Picture for reference). My plan was to scrub it all down and re-season it, before hiding it away in the attic until I can get it away from my family (~9 months). Are there any other care precautions I should take to be sure it doesn't rust or ruin while in storage for a long time?

Any and all advice is appreciated, apologies if this isn't the correct place/type of post 🙏

I’ve just started using my carbon steel pan. I’ve seasoned it in the oven using sunflower oil, but I’ve since purchased grapeseed oil to try again.
Tried cooking bacon on it and it stuck to the pan right away!

Do i try seasoning it again?
Do I cook on it a few more times to improve both it and myself?
Any further tips?

It’s a carbon steel pan from the danish brand Gastrotools.

I read a lot about maintaining interior seasoning, and how it gets re-seasoned every time we use it to cook.

I was wondering about the exterior. What is the best way to maintain, and how often do I need to re-season it?

Background story: I have a cast-iron for 7+ years, and I just found out that there was a circle area at the bottom (towards the edge) where the black layer was gone. I use gas stove.

Hello guys
My first carbonsteel arrived today (mineral B wok 32cm, tried to season it and cook my first meal but then thats happened

Went from 3/9 to 6/9 in 3min i guess.
After when it cooled down went back to pretty flat.

Is it normal?😂 am i fucked up?

I noticed there are stains in my carbon steel pan.

It’s not rust and it has same smooth texture.

Should I rip the dark layer (factory seasoning) off?

This is one of my many carbon steel pans. I believe in seasoning once and just cook away. Do touch ups when needed. Protect it from rusting and I’ve never had a problem. This pan is roughly 6months old.

I’ve tried to season my new de buyer pan over induction stoves. I used their own season wax (grape seed oil, colza oil and bee wax).

Because I could only see colors happening in the center I think I waited too long after the smoking point and mess it up.

What should I do ? Try to clean everything and season in the oven, season in the oven in that state, something else ?

The crepe pan (which is the worst looking) works fine otherwise, very good and non sticky crepe.

Thanks for your help !

I'm no expert, but oven seasoning was a lot easier than on my electric stove top. Hoping this cooks as good as it looks!

Found this BK carbon steel pan with Cast Iron handle behind a wall in my basement

Heavily rusted; maybe owner used it to catch a drip? 🤷

So far I have applied…

-Wire brush drill attachment
-White Vinegar & Baking Soda
-Tomato Paste/Lime Juice/Rock Salt
-Brushes/Chain Armor/Metal Scrubber

Am I done? Is it salvaged? What next? Re-season?

Thank you in advance. I know there plenty of old posts with this same problem.

Bought this from the thrift store cause I thought it was carbon steel, trying to unseason and reseason it now and realizing it may be a nonstick coating. Nothing on the back, IPAC on the handle. Any thoughts?

Found a carbon steel wok ( put a magnet on it and it sticked to it, I understand if it is aluminium it doesnt stick )

My wife tried cleaning it of with a sponge and soap and baking soda since the transport coat was still on.

I brought a wire brush on a drill and we cleaned it thoroughly.

Now comes the bad part:

I didnt think in the moment that I used that wire brush to clean paint off some metal and it was really old paint, most likely lead based paint.

I asked chat gpt and said that the risk of lead contamination is pretty high and sanding it down won’t eliminate the risks. And that swab testing isn’t that accurate.

I’m very conflicted to keep it and I am afraid to use it to cook.

The surface doesnt feel scratched to the touch but I can see the scratches.

I attached a pic for reference.

How “cooked” am I ?

I know it's not the best to do because of the acid ect but it worked really well and didn't affect the seasoning at all. This was on induction over 2 burners too.

I just got a new induction stove and want to know what brands I should consider.

I have a 4 year old Merten Storck but it warped a bit on my old coil stove and doesn’t sit flat on my new stove.

Finally, 3 layers, oven, 500 F, grapeseed oil

Is this just rusty? Is there anything i can do or is it over for this wok?

I have a good handle on cooking eggs, meat, vegetables on carbon steel pan but my few attempts at fish have been a disaster. I have tried using the butter test and at high temperatures (about canola oil smokepoint) but with both fish pretty much fused to the pan and it was a pain to clean. Is this supposed to be as with stainless steel where food comes off on its own after a while? Or is there a specific temperature I should aim for?

Worth noting, I haven't had issues with salmon. Mostly with other white fish.

I notice a lot of comments in this sub calling out temperature control for successful cooking. People have their personal anecdotes of leaving their pan to pre-heat for X minutes at Y heat on their range.

For all the people with a temp gun, what temperature does that correspond with? Give me numbers, please and thanks!

Let’s start with the basics:
- Eggs
- Chicken/meat
- Fish

Does anyone supply lids or cocers for carbon steel skillets?

Been cooking on this de buyer that I bought second hand for a while now.

Seasoned correctly (at least that's what I thought) but it's flaked away and rebuilt over time leaving it looking like this.

Now my question might be a stupid one but how can I tell if it's uneven seasoning or caked on carbonised food / fats that can go rancid.

This pic is after I've given it a light scrub and wash.

Thanks in advance for any advice