4 HN users recommended this explainer4 months2015–2023score 4
Years with an HN recommendation, 2007–2026
HN people link it as a solid explainer and review of carbon steel pans, and for seasoning guidance.
America's Test Kitchen tests eight carbon-steel skillets to find the best one, asking whether a single pan can replace stainless, cast iron and nonstick. It names a winner and covers how the pans perform.
“This is a solid explainer on carbon steel pans” (HN, 2023)
I've tried the flaxseed method, and while the seasoning looked good, it was very fragile. The best method I've found over more than a decade of cooking on cast iron and carbon steel is this one, recommended by Matfer-Bourgeat (who make the best pans IMO) and America's Test Kitchen (at 2:00): [this video]
I'm a simple man, I see a post linking to a J. Kenji Lopez-Alt article, I upvote. Another good method is outlined in this America's Test Kitchen video [this video] If you have a friend who runs a Chinese restaurant, you could always try this, too [link] I do this regularly and always clean my pan with soap after use.
Carbon steel is much better than cast iron! It takes some time to build up a nonstick coating (seasoning), but once you do fried eggs will glide around like they’re on ice. I have a Mauviel that I love, but the Matfer Bourgeat is better for eggs because it doesn’t have the steel rivets on the inside of the pan. Both are made in France and cost like $70. This is a solid explainer on carbon steel pans: [this video]
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