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?

Proteins are the worst culprit of sticking. They literally bond to the metal when placed in the pan

Though once they’ve finished cooking, they often release on their own. 

I make crispy pan fried fish on my CS pan and learning to let the food release on its own when ready helps a lot