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These pans are the best. Once you have it seasoned you'll ditch your non-stick for eggs. I prefer this pan to my cast iron as well because of its slick surface (not sure why people are paying $$$ for these fancy new slick surface cast iron pans when a carbon steel pan gets you there for dirt cheap, and lighter in weight to boot.) IMO, you should get the bigger pan, unless you cook only for yourself. An 8" is just enough for two eggs.
How does one season a pan? Any rtfms to recommend?
The seasoning process is exactly the same for carbon steel as for cast iron. You could also use a very specific method that Cooks Illustrated used, which is on Youtube.
I'll tell what NOT to do - do NOT use flax seed oil, which has been mentioned as a viable method for cast iron and carbon steel. The seasoning with flax seed is very light, and flakes off easily after a few uses. You initially get a nice dark seasoning, but it ends up looking terrible as it flakes off. Go with the traditional Crisco or lard seasoning.
Thank you for very informative reply, I appreciate it. I'll check out the youtube videos.