I bought a set of three carbon steel pans, and they are amazing. Is this allowed here? They are 99% iron I think.
They are lighter than a full iron pan but you still season them in the same way.
I have had an iron pan dedicated to meat cooking for a few years now, but I’m not sure it will get much use now.
These are new pans, so I’ll have to see how they last, but I’m very optimistic.
I got a carbon steel pan for Christmas and I love it. It got a really nice season on it and then someone stripped it. Looked beautiful, but now I’m starting over. Mine recommended beef and onions for the first use. Did yours come with any recommendations?
I still use my grandma’s cast iron on days when I’m feeling sentimental.
I didn’t get anything as specific as beef and onions, just generic how to season and how (not) to clean. I don’t think it matters too much what you do first, but beef seems like a good start!
The one thing I have wondered is cast iron seems better for transferring into the oven.
I’ll try post back with a bit more experience.
