Food

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

AMA about cast iron and carbon steel pans

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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

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

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

Bristle scrub is more likely to scrape away your layer of seasoning, cuz its like little scratches - you're also more likely to press harder which will further scrape seasoning.

Chainmail is the suggested method. Counterintuitively, it's easier on your seasoning, and basically polishes the pan

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Bristle scrub is more likely to scrape away your layer of seasoning, cuz its like little scratches - you're also more likely to press harder which will further scrape seasoning.

Chainmail is the suggested method. Counterintuitively, it's easier on your seasoning, and basically polishes the pan
https://a.co/d/fKLGOim

Very excited to level up my pan game now, need to invest in a good set that doesn’t break the bank

420 $degen