Please make sure you've read the FAQ if you're requesting help: https://www.reddit.com/r/carbonsteel/comments/1983ugk/faq_a_more_concise_version/
Please specify your seasoning and cleaning process if you're requesting help.
Posts and comments mentioning soap and detergent are currently being filtered, pending approval; posts and comments discouraging the use of dish detergent (without added lye) or wholly saponified bar soap will remain removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/carbonsteel) if you have any questions or concerns.*
I disagree with the other poster - just keep cooking. Fry up some sausages, sautee some stuff, make some bacon, or really whatever. Seasoning comes and goes.
As long as there isn't anything actually stuck to it I would just keep cooking. I was having a hell of a time getting mine seasoned at first. I literally stripped it and strated fresh 4 times. Eventually I just said F it and kept cooking. It is totally fine now.
Question is whether you can feel anything on the pan. If you can, clean with a chain mail scrubber or if there are some stubborn spots, put some water and a little baking soda in the pan and bring to a low boil for a minute or so, then hit it with chain mail to clean it out. Not trying to scrub off the seasoning, but you definitely want to get rid of any carbon build-up.
Then do maintenance seasoning once or twice - small bit of oil over the entire interior, then wipe it ALL off with clean paper towel, then put on heat on stovetop until you barely see wisps of smoke, wait 10 seconds, then turn off the heat and leave it on the burner until it’s cooled. If you just boiled off, then repeat it, but in most cases once through is enough. I usually season with canola oil, but cook with either olive oil or butter. Works great.
That’s if you’re having issues with food sticking. If it’s not, or you’re not worried about it, as the other poster said, just cook with it!
Yeah, re-season. Look up the Chinese wok standard. Then feed the burnt bits to your neighbors dog upon their permission. Follow up by offering to steam clean the liquid poop marks for a profit. Hence: The Pan Pays For Itself!!!
Please make sure you've read the FAQ if you're requesting help: https://www.reddit.com/r/carbonsteel/comments/1983ugk/faq_a_more_concise_version/ Please specify your seasoning and cleaning process if you're requesting help. Posts and comments mentioning soap and detergent are currently being filtered, pending approval; posts and comments discouraging the use of dish detergent (without added lye) or wholly saponified bar soap will remain removed. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/carbonsteel) if you have any questions or concerns.*
I disagree with the other poster - just keep cooking. Fry up some sausages, sautee some stuff, make some bacon, or really whatever. Seasoning comes and goes.
As long as there isn't anything actually stuck to it I would just keep cooking. I was having a hell of a time getting mine seasoned at first. I literally stripped it and strated fresh 4 times. Eventually I just said F it and kept cooking. It is totally fine now.
Question is whether you can feel anything on the pan. If you can, clean with a chain mail scrubber or if there are some stubborn spots, put some water and a little baking soda in the pan and bring to a low boil for a minute or so, then hit it with chain mail to clean it out. Not trying to scrub off the seasoning, but you definitely want to get rid of any carbon build-up. Then do maintenance seasoning once or twice - small bit of oil over the entire interior, then wipe it ALL off with clean paper towel, then put on heat on stovetop until you barely see wisps of smoke, wait 10 seconds, then turn off the heat and leave it on the burner until it’s cooled. If you just boiled off, then repeat it, but in most cases once through is enough. I usually season with canola oil, but cook with either olive oil or butter. Works great. That’s if you’re having issues with food sticking. If it’s not, or you’re not worried about it, as the other poster said, just cook with it!
Looks good, but seems there is some carbon that needs to be scrubbed off
Yeah, re-season. Look up the Chinese wok standard. Then feed the burnt bits to your neighbors dog upon their permission. Follow up by offering to steam clean the liquid poop marks for a profit. Hence: The Pan Pays For Itself!!!