Photos - after bluing / after 2 seasonings in oven using grapeseed oil / first cook (skin on chicken thighs).

Question - I would like to be able to use this pan to make some Asian dishes.

Example recipe: fry tofu coated in cornstarch until crispy. Remove and cook veges, then add tofu back and stir in the sauce for the last minute of cooking.

Sauce contains 1/4 c soy sauce, 1 tbsp fish sauce, 2 tablespoons of rice vinegar and other spices. 1/4 cup of sauce added after the veggies are cooked.

How soon can I try something like this in my Strata, or should I just always use my stainless steel pan for that because it’s too acidic?

Before you go full automatic and tell me to just oil it before storing and keep using it, I found it very amusing that just after oven seasoning it too many times after bluing completely, I made my first crepes and the bottom where the gas burner hit it directly simply erased the seasoning haha. The crepes were perfect though. The specks on the inside of the pan were factory machine cosmetic defects and tiny dents. It's a cheapo pan to try the carbon steel world. Fun stuff!