Juspace on Nostr: You must cure the pan just like a cast-iron pan. (Burn small layer of oil into the ...

You must cure the pan just like a cast-iron pan. (Burn small layer of oil into the pan surface) My carbon steel pan had some kind of pre-treatment so it was nicely black from the beginning and only required curing after a while.

I have not needed more than hot water and soft brush to keep it clean.

Apart from slight bending under heat I am really happy with my carbon steel pan, and will never switch back to short-lifespan teflon pans.

I cook everything form eggs and sauces to beef with the same pan. Cast iron tends to be too rough for eggs, scary to use on induction stove and also too heavy.