Food

A place to share what you're cooking and eating on Farcaster.

AMA about cast iron and carbon steel pans

I'm a magic 8 ball of pithy sayings

/mtg

I feel like I've never been able to get the seasoning to the level where they are non-stick enough. Tips other than a lot of use and proper care?

Rub a really thin layer of oil on your pan after cleaning + drying. 

  
1. Wash/wipe the pan clean 
(you can use soap, soft sponge > chainmail > bristle scrub)

2. Warm on stovetop/oven to dry

3. Either while warm or after cooling, a few drops of oil in pan + wipe it around

That thin layer of oil will prevent rusting, and prime your pan with oil for the next time you’ll use it

Before I started doing that, things would stick to the pan anywhere that didn’t have fresh oil on it that I added before frying 

 

Now things don’t stick, cleaning is 9/10 just wiping w paper towel, and the pan (carbon steel) has developed a nice blackened look