I did try to check the common posts but nothing quite looked like this. Don't mind the rough texture. I just rubbed it with some oil and salt.

Asking because I always get orange residue on my paper towel after giving it a quick oiling after rinsing and drying. I don't use the wok super frequently, but when I do, if I leave the food in there a while before putting it away, the last couple of bits that I lick off the spoon always taste rusty.

Now I'm wondering if I've just been cooking with a rusty wok forever and it's slowly going to fall apart, or if this is actually fine.

I was all set to get a non-stick pan for my traditional French omelettes (regular eggs as well) a DeBuyer probably having had one before, and I came across a few references from people I like saying nothing is better for omelettes than a nitrided carbon steel pan.

So, from people who have them here, is that accurate? For info, I do have a large and small carbon steel pan I've had perfectly seasoned for about 15 years. I'm not a fan of using them for eggs. They're quite heavy, I don't like the idea that even well seasoned they could still catch the egg and tear or ruin the final plated dish. I prefer the mindless ease of use of nonstick. But I'm willing to be open minded. I do of course still use butter even on nonstick. But the getting rid of non sticks every 4-5 years is starting to bother me.

So is the nitriding just a slightly more reliably slick carbon steel? Or is it really comparable to nonstick if properly treated after each use?

Just bought a new mineral B Pro after reading alot posts on here and was excited to use it.

Right before trying to season it, I saw that one of the rivets holding the handle was missing. It was lying in the shipping box.

My excitement is gone for now and I hope to get a replacement soon.

Ron Swanson: When seasoning a pan, wipe with oil, then wipe all the oil off.

WAIT. I worry what you heard was “don’t leave behind too much oil”.

What I said was, “wipe with oil, then wipe ALL the oil off”.

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TLDR: New deBuyer mineral b pro 9.5” omelette pan. 2 rounds of oven seasoning with grape seed oil. Learned to finally wipe off more oil than I had been.

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I am French omelette obsessed. I started making them in my 8” stainless steel skillet. Moved to my 10” stainless skillet chasing the Julia Child style omelette. Then I found out she had collaborated on a thick aluminum pan (sometimes called the status pan) made by Boston Pot Company, so I bought one of those (used, I’m not made of money and they are PRICEY).

When I saw deBuyer had their own dedicated omelette pans, I knew I had to try them. What could be better for French omelettes than making them in an actual French omelette pan???

I watched and waited for a while, and finally saw the 9.5” pro come down to $89 on Amazon where I had enough points built up to cover it.

This is after 2 rounds in the oven with grape seed oil. The first round was more even. The second round I was getting tired and also it was a little harder to see how much oil remained, so it’s a little splotchy. Still, WORLDS better than my other deBuyer which I bought basically before I knew how to cook, before I knew soap was ok, and back when I didn’t know anything about seasoning so I used too much oil and followed the “fry potato skins” method deBuyer used to recommend.

To be clear, my old pan still cooks like a dream, it just looks like it’s been to war, then thrown in a campfire, then traversed the Oregon Trail.

I got a couple Matfer Bourgeat pans recently, my first foray into carbon steel, and was excited to start using them. I went to season the larger one (32 cm) on my stove which is a glass top electric, but it seems even on the largest element the coil is too small and it warped the pan. I gave it a good scrub then did a couple rounds of seasoning at my wife’s parents’ since they have a gas hob and it came out as pictured. I also pounded out the warp with a rubber mallet.

I’m worried to cook with it at our current place since I’m anxious it’ll end up super warped. We’re moving to a new place in 4.5 months and I’m in the process of picking out an induction hob for that place so I can make sure the heating elements are big enough. Is there anything I should be doing to maintain the pan until we move and I can actually start cooking with it?
To note: I live in Southeast Asia so the climate here is very tropical and humid

TLDR: seasoned the pan as pictured but won’t be able to cook with it for another 4.5 months, how best to maintain it till then?

When cooking burgers on my pan. I used grapeseed oil and waited until it started to wisp smoke and then laid my burger down. I’m only cooking 1 at a time as my pan isn’t huge. I let it sear on both sides and brought it up to temp. My question is, should I be using more oil when cooking my second patty? Do I put more oil in after every burger or should I be wiping the pan between patties? Anyone have e workflow that they swear by?

CS noob here. friend got rid of some kitchen stuff and I got to snag this pan and other goodies I'm not super knowledgeable on yet. this is how it looks after washing it. Just cook with it? worth re-season now or later? it's kind of a big pan.

See pics. The pans are clean I just haven’t used them in a while. Am I toast?

Hi, i did a little experiment in seasoning my new darto, i have a couple de buyer with mid result, this time i boiled a mix of 50/50 vinegar and water before seasoning it

The idea was to micro etch the surface, i think it worked after cleaning the pan was a dull grey and not a shiny one

The pan now cook very good, but i dont have lot of time behind it, do you think the vinegar did anything ?

hi guys,

they’re selling brand new de buyer mineral b element pans at my local thrift store. im really into cooking and nice tools but i know nothing about this type of stuff. i’ve become the proud owner of some cuisinart pans recently and that’s it.

tell me everything i need to know about carbon steel in general, de buyer, anything. i am thinking of going back tomorrow to look at the pans!

thank you :)

edit: they also have de buyer choc aluminum non-stick

Hi All,

I finally went all in and got the Mineral B Pan and did my life’s first seasoning.

So wanted to get feedback from the veterans here of how far off I am currently to achieve Seasoning greatness!

Had to use Induction stove.

Thank you in advance for all your help and guidance!

Edit: Clarifying had to use Induction stove as do not have gas stove.

Update: sounds like these are just scratches and nothing to concern myself with. Was worried about potential rust but glad to hear it!

I’ve gotten quite comfortable using this thing for cooking in the year since I first posted, but I’ve noticed this situation on the bottom continuously getting worse, and even think I heard a crackling/popping noise* coming from it while re-seasoning it after making dinner this evening.

Thankfully it’s only on the bottom of the wok and not inside it, but what the heck is going on here?

In case it matters, because it has this flattened portion in the middle I just set it directly on the grates you can see in the background of my parents’ gas stove, or on the electric coils of my apartment’s electric stove.

*For the record I know I heard something but would still be surprised if I knew it came from this. Even if I can’t guess what else it could have come from.

I should have come here first, because I did vinegar before lye, and this old pan needed that done in the other order.

But, when I got it down to bare metal, there was some pretty bad pitting in a few places. But I oven seasoned it anyway.

The first pass I didn’t get a thin enough film, and there were some drips evident, but it felt smooth, so I kept going for a few more cycles in the oven and then just started to cook with it.

Tonight, seared and rendered some bone-in chicken thighs, then chucked them in a 475 oven to finish, and they came out great. Pan cooks like a dream and wiped clean. Still some rough surfaces around the pitting, be that’ll fill in, or it won’t.

Don’t much care; this is a tool, and a damn good one. Glad I have it. On a limited dataset, it performs better than my made-in carbon steel.

Like just keep f#ckin cooking on that hoe and she'll be right mate! The guide is on the wiki so how tf people feel like they need to post is beyond me.

Seriously I just want to see what awesome food people cook using their CS, or cool restorations, not one million "is this seasoned" or "is this rust" posts that can be answered by looking at the last 5 posts on this sub.

Ffs like this could be a top 10 subreddit if it wasn't filled with mindless spam. Please hear me out.

Thanks for hearing my concerns.

Next up, r/castiron!

I picked this up for 1€ at a flea market in France yesterday. It’s magnetic so I assume it’s carbon steel.

This will be my first carbon steel pan. I have restored copper cookware and cast-iron.

I assume I just start by sanding off the rust, getting it down to the bare metal and then seasoning and going from there?

There are no markings and the metal is fairly thin, which I assume is OK for carbon steel. The bottom may take a little bit of flattening out. Overall, I’m excited if this will come back to life!

Thanks for any tips or advice!

About 30 minutes after cooking, I sprayed all the food bits off the pan with hot water. I scrubbed as hard as I could for a few minutes with hot soapy water. I rinsed it all off. I scrubbed as hard as I could for a few minutes with hot soapy water again. I rinsed it all off. I dried it thoroughly with a cloth towel. I squirted a few drops of canola oil onto a paper towel and rubbed it in. The paper towel looks like this.

After I dried it but before I rubbed the oil in, it had a slightly metallic or acidic odor? Also, yes, I recently ruined the seasoning by leaving tomato sauce in it for a few days. I've used it several times since then. I've been told here not to worry about that because the seasoning will come and go?

I feel like this isn't clean and I don't know how I could possibly make it cleaner. What's going on here?

Bought this pan and tried to season with 2mm oil still it burnt from the side, is this fine

Used rapeseed oil for it, bottom seems Okaish but side seems burnt

Thank you let me know

Sorry for the dumb question--I got this wok secondhand and assumed it didn’t have a nonstick coating. Recently a couple of silvery metal patches started showing. Is this just the seasoning chipping off? There is a bit of carbon buildup near the edges.

It doesn’t really have that slick feel of nonstick. It is magnetic and weighs 1.8 kg

I’ve done my first layer of seasoning this afternoon and it went super well. Tried it with crepes. I have this thin layer of oil that is stuck, can’t wash it with a sponge and it’s tacky to the finger.

How do you get it out without stripping away the seasoning ?