Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

founded 3 years ago

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Do I need to start over or can this be salvaged? (mander.xyz)

submitted 2 years ago by ShadowAndFlame@mander.xyz to c/castiron@lemmy.world

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Also this might be off topic for this community as this is a carbon steel pan (Merten & Storck).

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[–] Nick@mander.xyz 1 points 2 years ago

Personally, I'd just keep cooking with it. I wish someone had told me that when I was getting started with carbon steel. In my experience, keeping the seasoning visually even across the pan is much harder on carbon steel than cast iron. I was restarting constantly because it would look splotchy, but eventually gave up on that. As long as it performs fine and there's no rust, there's nothing to worry about. Eventually it'll all even out.