rockstar.esq Posted April 24, 2020 Share Posted April 24, 2020 I've long used seasoned cast iron pans for their non-stick properties. After many years, I finally picked up a carbon steel fry pan and got to use it for the first time last night. HOLY COW was it awesome! 15 minutes of seasoning is all it took before I tested it with a pat of butter and an egg. The egg was moving like air hockey! Seriously, this is significantly better than any non-stick pan I've ever used. I can't recommend it enough. With all that said, I got to thinking about the seasoning. My limited understanding is that it's burnt-on oils filling in the surface roughness until you get a super smooth surface. I know of people who used "seasoned" mild steel plates as griddles with no problem, so I don't think the carbon content has much to do with seasoning. This got me wondering if they're just calling it "carbon steel" to indicate that it's not pig-iron, or if they're trying to suggest it's high carbon steel. I haven't seen where any of these pan makers actually specify the steel type. If they're using high-carbon, I'm curious if there's a reason why mild steel wouldn't work just as well. Either way I'm curious to hear what people know about these things. Quote Link to comment Share on other sites More sharing options...
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