Switched from stainless to carbon steel pans after 8 years of cooking

I used to baby my stainless pans so much, always worrying about sticking and scrubbing them clean after every sear. Then a line cook buddy at this diner in Austin told me to try carbon steel back in March. The difference is wild - I can get a better crust on a steak and it's way easier to maintain the seasoning. Anyone else made the switch and found their own tricks for keeping the seasoning even?

2 comments

2 Comments

roberts.diana15d ago

Yeah "way easier to maintain the seasoning" is the part that really clicked for me too. I stopped overthinking it and just did the potato peel and salt method for the first coat, then cooked bacon like three times in a row. Now I just wipe it down with a paper towel after cooking and it's good to go, no scrubbing or babying needed.

eric35914d ago

Dude same here, I was scrubbing my stainless pans like crazy after every meal. Once I got the hang of the first seasoning with the potato skin trick it was a total game changer. Now I just cook bacon once a week and wipe it clean, never looking back.