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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carbon steel maybe? definitely not cast iron, it'd be a lot thicker
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if it doesn't rust it's either seasoned carbon steel or stainless
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hmm yeah. so i don’t have to / can’t season it then or what?
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looks like you're getting good advice on seasoning carbon steel elsewhere in the thread, I'd start there 🙂
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also there might be a trademark + manufacturer name stamped into the bottom, that might tell you the material
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