Thread 21664997

aaaaaaaaand it's rusting

is this some kind of carbon steel meme pan?
they have to be seasoned and treated by experience cooks/hands
absolutely everything a newbie cook does is very bad for iron and non-stainless cookware

>>21664997 (OP)
I have a 10 year old mafter bourget that has sit in a Tupperware box in the back of my pickup for over 5 years. It's almost immaculate.

>>21665017
you know what you have to do now.

>>21665022
The bottom of this one is rusting a bit, it’s going in the oven to be seasoned today along with some other things after/while I bake a pizza

I’ve got a large cast iron Dutch oven too that soaks up oil and has been seasoned many times because I don’t want it to rust


Thin layer of oil (beef fat is best imo) into an oven at 500 for an hour. Let it cool over night. Repeat as necessary

When you wash the pans, leave a bit of oil on them. This is easy if you clean them when they’re hot and don’t use soap, the cleanest oil will remain on the pan after a hot water/scrub

>>21665046
>and don’t use soap

Newfags don't know this but if you heat up your pans again after you wash them (to dry them off) you also kill any remaining GERMS on them

My de buyer won't hold a seasoning. I seasoned it twice in the oven and then with the potato peel and salt method. It became brown and spotty but running a steel spatula over it creates silver scratches and scraping off burned bits leaves bare steel.
I have several cast iron pans and never had that problem there.

>>21665082
try cutting an onion in half and rubbing that on for seasoning, the ultra thin onion milk juice is what you're basically using

generally i find that pans that are super new wont hold a seasoning, and thats ok, once you start using them they'll be much more porous / scraped and hold onto seasoning, and at that point you'll need it anyway.
E.g. the parts of the pan you arent cooking on will probably hold the seasoning just fine, right? but nothing is abrading it off so it doesn't matter. as long as you clean and dry your pan and reapply oil after you wash and dry it, it should function even without seasoning, cause it's new and slick.

You're trading off the innate nonstickness of a new polished pan for the long term corroded surface with the pits filled with seasoned polymerized hard oil, creating their own nonstick surface

>>21664997 (OP)
Best handle.

>>21664997 (OP)
Use primarily butter and pork fat, never had it rust. Why are you not drying it after water is around it?

>use cast-iron pan instead
>scour clean every time with a petroleum-based bristle sponge + strong dish-soap + fucking hot water by-hand in kitchen sink separately from other dirty-dishes, give a quick rinse & thoroughly-dry via towel + airdry
>do not give a fuck about the seasoning-meme
>add miniscule layer of neutral high-test cooking-oil to pan prior to using (aka sunflower/peanut oil or something & distribute evenly with a paper-towel piece
>add enough high-test oil immediately prior to adding food in a heated pan to cook whatever you're cooking, no need to rely on the seasoning-meme
>repeat

I've owned my 2 cast-iron pans for about 4 years & they are perfectly clean, have no rust on them etc etc by doing above....the whole pan seasoning thing is honestly a meme outside of maybe an outdoor-survival scenario lol

>>21665082
I struggled a lot with my first debuyer. It took me a long time to get a decent seasoning to stick and to learn how to treat it without wrecking it. 13 years later now with that pan and I don't have to worry as much because the seasoning is pretty solid, but I feel like seasoning on carbon steel is still a bit more delicate than cast iron.

Seasoning my second de buyer carbon steel went much easier. I spent one day at home on a weekend seasoning the pan in the oven with super thin layers of flaxseed oil probably 10 times or so. I just left the oven on and every hour or so I would go and wipe another thin layer on the pan and put it back in the oven. I haven't had to really worry about the seasoning on that pan at all other than the usual basic care.

I still wouldn't scrape with a steel utensil on either, or on my cast iron. There's really no reason to do that when other materials exist.

>>21665172
>There's really no reason to do that when other materials exist.

I never found anything that gets under pancakes (or anything else, really) better than this.

>>21665167
>"do not give a fuck about the seasoning-meme"
>seasons his pan every time he uses it
What did anon mean by this?

>>21665201
you're not seasonin it if you clean that shit off completely with a bristle-brush & hot soapy water. my method is foolproof

>>21665082
>I seasoned it twice in the oven and then with the potato peel and salt method.

The de Buyer stovetop method plus cooking with it has been the best for me. Heat about 1mm of oil in your pan until it smokes, wipe it out, put it back on the stove until it turns dark.

Also, bluing the pan before you season it will do wonders to calm your OCD and help you not care about stupid nonsense lie just how even the seasoning looks. Just put the new pan on a gas flame until the whole pan turns dark blue. Now it's blued. Season afterwards to make it darker.

>>21665167
>>do not give a fuck about the seasoning-meme

Seasoning isn't a meme. You do need to do it with bare iron to prevent the metal from reacting with water and your food. You just don't need to "build up" such a thick layer of seasoning as some believe. The pan will cook about the same with a thin layer of seasoning as it will with a thick seasoning.

The trick for me has been just knowing how to clean cast iron

You never wash it really, just scrape up any burnt on bits and toss in the trash, and get it hot and pour water on it, the vigorous boiling will pick shit up, then you evaporate the water off on heat

Never put it in the dishwasher, never use soap, I haven't had any issue say frying tomatoes but you should still use a little bit of oil when cooking, it is definitely better than stainless steel but might not be as nonstick as a new teflon pan but it's better for you

Ja/ck/ has already shown us how to fix a rusted casted iron pan.

https://www.youtube.com/watch?v=e2KKOnIzkBE

>>21664997 (OP)
meme pan, I was gifted one last christmas and it sucks. it is currently rusting in my drawer.

>>21664997 (OP)
you wash it an put on in the flame to get it bone dry

>>21664997 (OP)
Just get a non-stick and throw it away after a year when the surface starts peeling.

>>21664997 (OP)
can't you just eat the rust flakes for dietary iron?

>>21665017
i didn't dry it well and there was some moisture buildup on the bottom and now there's a tiny bit of rust
>>21665843
it takes fucking 10-15 minutes to cool down fuck that (i've done it before)

>>21665017
3/10 bait

>>21664997 (OP)
It only rusts if you don't use it. Use it everyday and you don't even need ton "season" it.

>>21667303
i dont use any pan every day except my 10 inch stainless steel one, this one's for eggs specifically

>>21664997 (OP)
Did you eat the grub?

>>21666526
Mom was like
>look at you damn cast iron pan it's rustin' that POS
I was like
>It's never rusting after I wash it CAUSE I PUT BACK ON THE FLAME, MOM!
she was like
>Whatever.
Then I was like
>You never appreciated cast iron.

>>21664997 (OP)
>fell for the carbon pig steel meme
Wouldnt make a butter knife out of the SLOP nigga frfrl no cap no cap 6-7

>>21665017
>is this some kind of carbon steel meme pan?
has to be. my shitty old 1980s tier stainless steel, copper clad cookware isn't rusted except for the copper part.

>>21665063
Muh dick. This gif is proof that a man will ignore almost anything if a sexy woman is involved.

>>21669020
stainless steel doesnt rust you fucking victim of public education

>>21664997 (OP)
actually that is ferroferric oxide, not rust

>>21667303
faggot
>>21667306
faggot

My carbon steel wok is just as gorgeous a blue as when i first seasoned it.
i always do another layer of seasoning after scrubbing with hot water and drying with heat. paper towel and some oil all over the pan including the outside.

The first seasoning i did was with smoking some oil in it, tossing that oil, fresh oil up to temp: then i stir fried some veggies that were on their way out and some leftover bacon and such to give it a fatty flavorful layer of seasoning for future cooking.