Always went stainless steel pans, just switched to carbon steel and I get it now

2 comments

2 Comments

You ever accidentally ruin a friend's pan? My buddy spent a whole weekend reseasoning his carbon steel, first thing his girlfriend did was make a lemon chicken and stripped it clean. He was pissed for a week.

rubyk867h ago

I always went stainless steel pans, just switched to carbon steel and I get it now" - see, I'm the opposite. I went carbon steel first and actually switched back to stainless. Carbon steel is great for searing but I found it way too finicky with acidic stuff. Made a tomato sauce one time and it stripped the seasoning right off, had to reseason the whole thing. Stainless steel I can cook anything in it without worrying about what I'm doing to the surface. Plus I feel like carbon steel warps easier on my induction cooktop.