so i was using a non-stick pan to cook but i fucked it up and it started flaking so i switched to an unseasoned cast iron pan. which is working fine but then i have to clean a lot of stuff off the bottom every time. should i season it? anyone have strong opinions about how?
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actually i might be being mega dumb so just to double check: is this even cast iron? it’s not a cast iron skillet i guess. is it a cast iron wok???
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this was a nice tip, looked it up and this is a carbon steel wok
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Replying to @arachnocapital2 and @QiaochuYuan
also there might be a trademark + manufacturer name stamped into the bottom, that might tell you the material
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seriouseats.com/how-to-season- basically the same process tho :)
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if it doesn't rust it's either seasoned carbon steel or stainless
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hmm doesn’t feel seasoned to me based on how much things stick but i guess i’m not well-calibrated 😅
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This looks like a carbon steel skillet, the process for cleaning it is very similar to cleaning cast iron.
There's a lot videos online of how to season it, the basic process involves heating it really high all over and then repeating again after rubbing oil all over
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