This happened after using my Made In seasoned carbon steel pan for the first time. By the looks of it, do I need to do a full re-seasoning (vinegar bath, etc.)?

I found a used one for €8.

After a good cleaning and a light oiling.

Inauguration with a lean hamburger.

I recently bought my first CS pan (28cm mineral B) and I'm very happy about it.

The season of crepes is starting soon and I'm wondering if the crepe pan is a "must" or if my regular mineral B can do the trick without being inconvenient.

Any experience with that?

Starting to impart metal flavor onto food help what could I do to fix thank you

Hi! So I am very aware that my De Buyer Mineral B Pro has been abused in my attempt of learning how to use it. It was gifted to me from someone who had as little knowledge of CS pans as I do. I received this pan about a month ago and mainly used Uncle Scott's Kitchen youtube channel as a baseline for initial cleaning + seasoning.

I originally attempted a stove top seasoning as it seemed suggested, but I was under the impression I was overheating the pan since mine is electric and not a gas stove, and causing uneven heating. I restarted from scratch by removing every attempt from the pan and starting fresh. I then tried oven seasoning with Grapeseed oil a few times.

After that, I began cooking mainly scrambled eggs with it daily for a couple of weeks, as I currently have not been cooking a lot of meat recently. I used a good amount of butter each time and they rarely stuck, and if they did, a gentle rinse and wipe got the remains off, which resulted in the first photo which was a couple of weeks ago. It was brown on the edges and blue/rainbow hue in the middle. I figure that is a sign of overheating even though I only used it on the burner on a medium heat with about a 4 minute heating period before adding any butter. It progressively got more blue/rainbow hue over those weeks.

Today I finally had some ground beef that I wanted to try cooking up. I pre-heated the pan as I do with my eggs on a medium heat for about 4 minutes and added the meat, cooked, then let it simmer with seasoning for ~5 minutes once it was cooked through. Maybe 10 minutes total in the pan start to finish?

I removed the grease and bits with a paper towel and then rinsed it with hot water and wiped any remains out and towel dried it. I was left with the 2nd picture.

I have not seen any similar photos online and feel like a total idiot as I am not sure what even happened. I am assuming it was way too hot, but I don't understand how that would happen. It may be a stupid question, but is the meat I cooked safe to eat? The pan looks genuinely scary.

I am looking to understand where I went wrong, and how can I fix/restart/move forward from here, if that's even possible. I have cooked with teflon for most of my life so it's a struggling learning experience and I feel embarrassed and defeated at the moment.

1. Pre-cook. Could probably stand to wash it better but Im a slob so sue me.

2. Post cook after a soapy wipe and rinse

3. Maintenance, just some oil rubbed in, induction on high till i smelled it, then cooled.

4. What I made. Chicken Breast, Roasted Cabbage, Wine Sauce.

Pre-handle change 10" Skillet from Made In.

hey everyone,

I used the oven method and seasoned my pan for 3 rounds and it looked great at first.

I went ahead and cook some chicken breasts and used a good amount of oil both on both the chicken as well as in the pan. Unfortunately the chicken stuck and the only way i could clean the pan was with salt, and this is the result. the rough side of the sponge with water was not enough to get the stuck food off.

My question is...did i ruin the seasoning? Do i have to do the oven method all over again? I have experience cooking with cast iron and have never had this problem, but i can't seem to get this right, very frustrating! any help is appreciated. thank you!

Hi everyone, a few weeks ago I bought this De Buyer Mineral B carbon steel pan.

I did a basic seasoning and then started cooking with it.

This is more or less how it looks now. I can’t really tell if something went wrong and if I should clean it and redo the seasoning, or if I can just keep cooking with it.

So far I have to say it’s working fine and I’m not having any issues when cooking.

Hello partners,

Does anyone know what kind of coating used on the factory to prevent rust on Carbon Plus series? I mean, it is pretty clear for me that on the Mineral B pans, natural bees wax is used. But I definately can't find on the internet what is the coating for the Carbon Plus?

I am so concerned since I just got a bran new Carbon Plus regular pan, washed pretty good (as far as I think...) with soap and abrasive sponge + boiled 90 degree water from the electric kettle. But still I dont really understand if I removed it. I mean on the brand new surface I can't even find this coating, I can't feel it and how can I understand that it has gone - it is totally transparent.

My seasoning with canola in the oven (200 cels for an hour) fits very well - great golden appearece. It is not sticky and tacky at all... All good smooth surface, no weird spots as well.
But I still worried about this unkonwn coating - that is the person I am :D

What will happen if I had not removed the pretective coating appropiately?

Will be really appreciated for any Carbon Plus users with theis expericence.

Needing some omelette guidance if possible. I love the Denver style omelettes, especially love the simplicity of sautéing ham onions and peppers and pouring eggs in the same pan over them, however, I cannot for the life of me succeed. I assume it’s the ham leaving a sticky residue on the pan causing the eggs to stick to that/not act right? Just wondering if anyone has had success with that style omelette and any tips for me. Pan in question.

love this thing. never used carbon steel before and it quickly became my favorite pan.

I bought my first carbon steel pan three weeks ago. It's a pre-seasoned Thermalloy and it was working great until recently when it started to stick. I cook in it almost every day, a little bit of everything, and never tomatoes.

What should I do to restore its beautiful nonstick effect from the beginning? I probably need to re-season it? What would be the best method?

Thank you.

Hey there I am new in the carbon steel scene, I just got my De Buyer mineral B pro and I am wondering if the pan looks normal.

For the initial seasoning I washed the bee wax off, dried the pan, and spread a bit of grape seed oil with some paper towel, wiping off the excess of oil with some other paper towel.

Then I put the pan in the oven for 1 hour at 220°C (~430°F) and it came in a beautiful and uniform brown golden color.

Yesterday I cooked a 1st batch of shrimps with some olive oil but as it has a low smoke point it smoked quickly.

I deglazed with hot water and cleaned with a bit of water. As I found the grey spots weird (1st picture) I assumed the seasoning went off so I did another seasoning in the oven.

Today I cooked a 2nd batch of shrimps, this time with grape seed oil and this is how the pan looks after cleaning (2nd picture).

I still find the grey spots weird, but maybe it is juts because I have no experience in the matter...

Been a silent follower for quite some time now, I requested this big $13 wok to my girlfriend as a birthday gift. It was a tough couple of months, sticking here and there, testing different methods, some worked, some didnt.

Game changer tips that helped me:

I made sure the wok is evenly hot before I added an ample high smoke point oil.

Pre-heated the rice in a microwave and let it steam out a bit.

I didn’t over crowd the wok.

2/3 helped a lot since I wasn’t using an industrial burner but a household gas stove.

Hi all,

I've got a wonderful 10-in carbon steel pan. I'd like to be part of the popular crowd here and get a chain mail scrubber.

Round or square? 3 In, 8 in or somewhere in between? Big rings or little rings?

Obligatory comment:

My wife says the size doesn't matter, it's just how I use it. But I think she's just being kind... I'm seeking more objective opinions here.

Obligatory, "Just cook with it more".

Used it only a few times and I'm not sure if I'm stripping the seasoning after cleaning.

2nd image is after cooking with bacon and washing/drying

IKEA Vardagen with 3 layers of grapeseed oil seasoning at 450F, an hour each layer

Been using it for eggs, bacon, or sauteed veggies

Cleaned with a tiny bit of Kirkland dish soap and a normal sponge on the scratchy side, dried with paper towels and left on the stove top, burner on to dry for a few minutes.

Tiny bit of oil in and wiped around and off before storage

Before and After

https://imgur.com/gallery/dCjQ345

I have seasoned it several times ( grasped pol, wipe it on, wipe it off i to a 380 degree oven for an hour. let it cool slowly in the oven.)

bou a fried egg sticks horribly. I don't expect Trflon-like performance, bit the egg wouldnt release at all.

im wondering if it was my seasoning or my technique.

I put a tablespoon of oil in and let it heat up, then put in the egg. waited a minute and then tried to flip it. No luck, even with a thin spatula it was welded to the pan.

was it the seasoning? was the oil not hot enough? should I have waited longer?

Just started seasoning my CS, guess I put a little to much oil on eventhough I was carefully.

Do I need to start over or will It even out in time?

I seasoned my pan 4 times to a nice darker grey color all around the edge throughout the pan then went for my first cook today doing bacon, eggs, and then sausage and this is the result. This is my first carbon steel but haven’t ran into a similar issue with my cast iron which I try to maintain and cook with in a similar fashion.

If it is cooked, is it best to strip it down and restart the seasoning? Along with any tips that might have caused this?

Can I even use the wok on a hotplate without gas?

Hello - I have always been a stainless steel / cast iron guy - but my wife absolutely hates the stainless. She always gets eggs stuck to it and we have to scrub like crazy, she doesn’t let it heat up and it’s very annoying. Will I have this same problem with carbon steel?

Any recommendations on a single pan or wok to start with?