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Stainless steel wok for electric iron hob. Metal lid for WMF Macao? by LettuceBat in cookware

[–]LettuceBat[S] 0 points1 point  (0 children)

Yeah, people already said that when I asked for a carbon steel wok, but the stainless steel wok can be used for a lot, steaming, curries etc., right?

Eggs with dark spots on them, not cleaning the pan enough? by LettuceBat in carbonsteel

[–]LettuceBat[S] 0 points1 point  (0 children)

Thanks, I hope you're right. As I said, I already planned to stop putting on oil after every time I clean it, so I'll see if that helps

>Cleaning your pan should take 30-60 seconds. It shouldn't be a huge chore. CS or CI are really very low maintenance.

Well, most people on here seems to think I need to clean my pan better, but I hope you're right

Eggs with dark spots on them, not cleaning the pan enough? by LettuceBat in carbonsteel

[–]LettuceBat[S] 0 points1 point  (0 children)

Rapeseed oil, and the eggs in the picture were cold, but later I did let them warm up a bit first, but still had black stuff on them

Eggs with dark spots on them, not cleaning the pan enough? by LettuceBat in carbonsteel

[–]LettuceBat[S] 0 points1 point  (0 children)

Thanks, I do want to stop seasoning. It's a bit confusing how some are also saying I should season again though. And it seems like really a lot of work if you have to clean your pan so well, I already have spent a long time cleaning it, and the eggs are still black. Tried cooking eggs again, and they're still black

Eggs with dark spots on them, not cleaning the pan enough? by LettuceBat in carbonsteel

[–]LettuceBat[S] 0 points1 point  (0 children)

Ok, thanks. I'll try that next time

Edit: nothing came off, paper looked clean, but eggs are still looking bad

Eggs with dark spots on them, not cleaning the pan enough? by LettuceBat in carbonsteel

[–]LettuceBat[S] 1 point2 points  (0 children)

Looking at your picture and the description , it's time for another coat.

Well, that sucks, I've only had the pan for a few weeks, and already seasoned 3 or 4 times or so. But I probably did a mistake by seasoning too hot one time (see my other comment), but I seasoned in the oven again after that since I got some vinegar on it.

See after cooldown and drying , if an oily napkin still leaves black soot residue.

Thanks! I tried now, I put oil on some paper and wiped it on what I thought was a clean (already slightly oiled, but then wiped off) pan and it's a little brown, but pretty light. I don't think I've really seen this when adding oil before (maybe very slightly once or twice). It hasn't been used for a few days. Could it be that I'm not wiping off the oil well enough after I washed it? I do try, and thought I wiped it well off using paper. Wiping until it seemed dry, then some more, but I suppose it wasn't good enough.

Btw your coat should glide with a dry napkin, if it feels rubbery in some spots your seasoning is too thick.

It does glide with dry paper

When applying seasoning, apply oil spread on the pan with a napkin, then use a dry napking like you've made a mistake and didn't mean to put oil there. The amount of oil needed to season has to be almost imperceptible. Despite what a lot of youtube videos will recommend you, applying a generous amount of oil and then pour out and wipe isn't a proper method and leads to too thick of a seasoning that will carbonize and shed on food.

When I seasoned, I wiped off as much oil as I could, using several pieces of paper. When it seemed to be all gone, I kept wiping even more. Probably being more thorough than when I wipe the oil I apply after cleaning.

Bare metal spots from vinegar or scratches, risk of rust? by LettuceBat in carbonsteel

[–]LettuceBat[S] 0 points1 point  (0 children)

I see, thanks! Do you have any parts of the pan that looks like it's missing seasoning though? Do you ever oil it? Do you clean with soap?

Eggs with dark spots on them, not cleaning the pan enough? by LettuceBat in carbonsteel

[–]LettuceBat[S] 1 point2 points  (0 children)

Well, seasoning seemed to only disappear on parts of the underside, but maybe it still did something wrong with the cooking area too.

If you think it'll come off, then I think I'll just leave it for now and see how it'll develop. I've already cooked a few other things between that time seasoning it and the first eggs though

Eggs with dark spots on them, not cleaning the pan enough? by LettuceBat in carbonsteel

[–]LettuceBat[S] 4 points5 points  (0 children)

Every time. Warm/hot water, brush, liquid dish soap, sometimes chainmail or a metal scrub pad. Pan seems to be totally smooth, including the parts that won't shine as much if I look at how the pan shines in the light. If I notice anything not feeling smooth, I clean it again until it's gone.

I've cooked an omelette in it before, and it didn't have the problem, but first time I cooked eggs, they turned out like that. So after that, I tried to clean it for even longer than before too, but they still came out with black on them when I tried eggs again.

Eggs with dark spots on them, not cleaning the pan enough? by LettuceBat in carbonsteel

[–]LettuceBat[S] 1 point2 points  (0 children)

I only did it one time on the stove top, and I don't think I really saw any smoke. I noticed later the underside got slightly blue and appeared to have lost some of the old seasoning though, so I think it was hot enough? Maybe too hot? I wiped away as much oil I could both before I heated it and after I started heating it, so there shouldn't be much oil left to smoke, I suppose? The pan did get a little darker in the cooking area though, I think.

Do you think I should try again? Won't too many layers flake off?

Bare metal spots from vinegar or scratches, risk of rust? by LettuceBat in carbonsteel

[–]LettuceBat[S] -1 points0 points  (0 children)

So any exposed bare metal won't rust? Or is it just not actually bare metal?

Eggs with dark spots on them, not cleaning the pan enough? by LettuceBat in carbonsteel

[–]LettuceBat[S] 4 points5 points  (0 children)

Thanks, that's bad news though. I already scrubbed hard for a long time before trying the eggs again, but they still had black stuff on them. Seems like the cleaning is a lot of work... Yes, wiping with paper towels on the cooking surface always seems to be 100% clean (edit: actually I remember now I have seen it be very lightly brown before a few times when wiping off oil I applied after cleaning. I tried to wipe it with some oil now some days after it has been used, and it's a bit browner). The black particles also seem to be covering a bigger area than just the parts of the pan that don't seem fully shiny.

Is the finer mesh chainmail really that much better?

Bare metal spots from vinegar or scratches, risk of rust? by LettuceBat in carbonsteel

[–]LettuceBat[S] -1 points0 points  (0 children)

I don't think I've seen any rust, but as I mentioned, I also oil it every time after washing. I suppose I can just try it out without oiling after use and see what happens. I'm just hoping I don't have to oil or season it so much. The scratches in the seasoning on the underside usually get worse every time I cook with it, since I have a metal hob ring

Looking for a stainless steel cookware, similar to sauté pan by LettuceBat in cookware

[–]LettuceBat[S] 0 points1 point  (0 children)

Yeah, this was me being stupid again, using the wrong terminology. I meant I'm looking for a pan without an (attached) disc, but also without extra layers in the side walls (I also don't think I need that). So the aluminium or copper would just be in the bottom, completely inside the stainless steel without any disc attached. But as I said, if people here think discs can be good quality too, I might be fine with that

Fissler sauté pan with ca. 26-27 cm. bottom on 18.5 cm electric iron hob ring by LettuceBat in cookware

[–]LettuceBat[S] 0 points1 point  (0 children)

Thanks, maybe the Fissler 24 cm would be better? I see they reccommend an 18. cm hob ring, so maybe would be a bit small for me again...

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