I've never heard of a carbon steel skillet. I use cast iron (it's ancient - my skillets were my great-grandmother's).

I do have one carbon steel skillet, it's about half as deep as any of my cast iron pans, which makes it convenient for flipping eggs. Except......it stuck like crazy, even after seasoning. So we seasoned again, then again. Now it's finally OK, not nearly as slick as my old cast iron, but at least usable.

Maybe it's the nature of the beast, but I found that it took repeated uses and seasoning to make it slick at all. Since this is my first (and probably only) carbon steel pan, I lack experience other than this one single pan, but I did find it far more difficult to season well than any of my cast iron was. It doesn't weigh nearly as much, though!

Annie

Agreed. You need to do many layers of seasoning over time to get it really slick, and even then, I'd use a spot of oil. Eggs only stick when you don't expect them to. :) I had one carbon steel pan just perfect, then had an oopsie when the center got too hot and I had to take down most of the seasoning and start again. Sigh. It happens. Then I forget and use other sizes that don't have as much seasoning and things stick and then I have to start them over.

Just keep at it. I don't know why it needs more layers, but it's been so long since I seasoned cast iron from bare that it may really be the same. Even cast iron takes 3-4 goes, minimum. Heck, even terracotta takes a few goes. The seasoning is polymerization of the oils, so it makes sense that it would take awhile, because only the very thinnest layer actually polymerizes, and one might guess that it takes a bit more to fill and micro pores and whatnot.

I have a carbon steel wok and a French Matfer Bourgeat carbon steel skillet (that I bought as per the review and recommendation of Cooks Illustrated). I've had the wok much longer. They do take seasoning as norar describes as a start (though I use peanut oil) and require repeated use to get them to a useful amount of nonstickness.

Neither is at a point where I'd think of using them for eggs. I like using both for all the other things typical of those shapes. For eggs, I stick (pardon the pun) with non-stick pans and OXO is Cooks Illustrated's current recommendation for eggs. I have two different sizes and they're great.

Hi p-log

I never heard of using flax oil for seasoning...not sure how high heat it is....I'd use a peanut or sunflower oil instead as those can take higher heat.

It will take some time. Stay with your very, very thin layers of a wipe down with oil. For egg use it may take a dozen uses with other foods like your potatoes. Clean, heat, wipe with oil, then wipe very well again before putting away.

Seasoning is no different than cast iron.

I've had mine for about 30yrs. It is my egg and omelet pan ONLY. And hidden with my vintage Griswold. I've had houseguests ruin it twice. Had to start over. (we go off to work and they make a mess...). I have a non-stick I leave out for them. They still rummage for something else surprised I use teflon, lol. "non-stick is for houseguests".

The advantage is the light weight and the handle shape.

Cast iron I use for steaks and burgers, some seafood, crab cakes, etc. Heavy and pan sits still, too heavy for flipping/tossing.

SeriousEats on carbon steel, HERE

I've read Flax is good for seasoning but I'm not sure necessary. I just use Avocado oil.

I've also read that butter is even better than oil for seasoning. Perhaps because of the bigger fat globules?

Thanks to all for your responses. I got the carbon steel due to the weight of the cast iron. It is the Matfer Bourgeat Elmer has. I did read the more one fries in it the better, so I'll do all burgers, fried potatoes, etc. in it. And probably keep applying the oil -- have switched to canola -- very lightly and roasting for a couple of times at least. I'm starting to think at my age, this pan may not get seasoned in my lifetime, but I'm stubborn and will keep trying!

I have a small (7 or 8 inch) cast-iron skillet that I use for eggs. It's easier to lift (I have to use both hands for the larger skillets). It's so well-seasoned that eggs slide right out. I know I'm fortunate. :)

Use it for making grilled cheese sandwiches and only grilled cheese sandwiches until it is properly seasonly.

Worked wonderfully for the built in griddle on my stove.

Made with real butter so makes me think what Plllog said about butter being better for seasoning is true.

If you don't have a kid who lives on grilled cheeses (like I did at the time) maybe you can borrow one for a couple of months?

I don't often eat grilled cheese sandwiches but I thought this was a great idea. Bread sticks so much less than other things when the cooking surface isn't quite yet ready for prime time.

New pre-seasoned cast iron pots and pans are useless. They are pre-seasoned not for non-stick. They are pre-seasoned to prevent rusting while being transported to stores and waiting to be sold on shelves.

dcarch

wasn't really familiar with carbon steel pans? saw (on cooking shows that showed restaurant kitchen stuff) and thought they were grungy pans?? then found out a little about them. i'm a yard sale & thrift store person... have found best cast iron (Griswold, Wagner, etc,) for cheap... clean up, re-season and cook away. have a sinking feeling I've passed by carbon steel just because I was not familiar with the beast??

Even when new, carbon steel and cast iron are very modestly priced. Especially when compared to prices of other types of cookware.

Holy moley, yes! I looked at a Pampered Chef catalog yesterday, Talk about pricey. What the heck is cookware made from clay? A clay skillet? How would that not break? My skillet may not get seasoned, but I don't have to worry about it breaking.

It'll get seasoned, I'm confident about it for you.

FWIW, I wouldn't do burgers yet. I find the caramelized meat juices usually require some water & scraping to remove thoroughly, compromising the surface and setting back the seasoning process.

Good to note for the future, but already done and I agree with you!

As much as I'd like to buy cast iron or even one of carbon steel since they are lighter...I've been helping out at my parents and my mom has a nice big cast iron skillet and I'm not sure if I'm confident enough to do the seasoning and cleaning and reseasoning right. I felt like I couldn't completely get all the food off the part of the bottom of the pan...so you just oil over it and keep using or what??

"I find the caramelized meat juices usually require some water & scraping to remove thoroughly, compromising the surface and setting back the seasoning process."

It should not be a problem for a well seasoned surface. Well seasoned surface is extremely durable and tough.

Seasoned carbon steel cookware may be lighter than cast iron, but it may not be that useful for a home kitchen. Steel is a very poor heat conductor, you need a blast furnace high heat stove to cook well, which is not a problem for a restaurant.

Cast iron, because of the heavy weight, can store the heat and allow you to sear and brown.

dcarch

I'm asuming everyone of you have thrown out your chemically treated non stick pans for health reasons. Sometimes I wonder if using them for so many years contributed to my getting cancer. Well Dupont ditched so much of that non stick chemical in the oceans that now every imaginable species of sea life contains at least minute traces. I'm sticking with my cast iron. If it ain't broke, don't fix it ! Happy cooking to all of you! Apologies for being a slight bit of a Debbie Downer. Do any of you attempt omelets using cast iron ?

Always1 my SIL got rid of all the stuff both inside and outside of an old cast iron skillet by putting it a camp fire -- burned all the bad stuff off and then you can start all over with the seasoning. Worked for him. I did it once by putting it in my oven and running the self cleaning feature. I was young and stupid then -- now I'd be afraid of burning the house down -- but it did get rid of the gunk.

I'm off to fix myself a grilled cheese sandwich -- the first of many in that blasted skillet!

dcartch, I don't find carbon steel any worse a conductor of heat than cast iron. Both need some warmup time before using, and for sure aren't as responsive as those with copper or aluminum bottoms. But still very usable. Today's burners have more BTUs than yesteryear's but as you say, they do stop short of a commercial range. I think most mid-level models are more than adequate. My grandmother, and maybe your's too, did just fine with cast iron on a pretty weak burner. I know, she still had and was using her 30's era range when I was a kid.

Always1, it's a fallacy that you cannot wash the cast iron pans. You can't safely put them in the dishwasher, of course, but I regularly use dish soap and occasionally a soft plastic scrubbie to remove something really stuck. Then I wipe the pan with oil and put it on the burner to heat, wipe out the residue and it's good to go.

I do have an old (I got it as a wedding present in 1974!) cast iron pan and it's slick. I use it regularly for eggs, for crepes and I don't hesitate to put an omelet in there. Nearly 25 years of seasoning and it's the one pan that my kids always try to take, but so far I've defended it successfully, LOL.

Jay, my old doctor told me that he felt at least 75% of today's cancer cases are caused by our food, our environment or our lifestyle. That would include Teflon, I think, but causation wold be very hard to prove.

Annie

Thank you. I think I may still try cast iron. I love the size of my moms cast iron pan. It's nice and big...bottom is smooth. I've love to have it "eventually" but my one sister who cooks more would probably be first in line...if she doesn't want it, I think I'd be 2nd in line....my other sister cooks even less than I do so she'd be last in line...of course based on who cooks the most. LOL

There's no need to use dish-washing liquid on cast iron (carbon steel) and I've found that doing so will make it hard (or impossible) to build up a patina. It's okay only when direly needed. A plastic or other scrubber is fine (and mostly won't be necessary once the finish is built up) along with the light coat of oil afterwards. "Disinfecting" is done by preheating the pan before using.

always, for a $30 purchase today, you won't need to wait for "eventually, maybe".