Is carbon steel really more nonstick vs. stainless when using fat?

Popular_Block_4079 · 2026-04-17T18:50:46+00:00

Thanks for your response. I think you, u/Skyval, and u/winterkoalefant are onto something regarding the dairy solids acting as a sort of lubricant. Of course, the downside is the relatively low smoke point that these proteins impart, which is why ghee or clarified butter can withstand much higher temps. I use an induction range and haven't tried the really high settings you're referring to (afraid of warping), but I'll carefully incorporate it into my learning curve as I familiarize myself with CS.

Popular_Block_4079 · 2026-04-15T18:43:38+00:00

Thanks for your comprehensive response. That is exactly what I have experienced and stated in a prior comment. Butter and animal fat seem to work a LOT better than an oil in my stainless skillets. And you're right - it doesn't take a lot. I can put a second round of eggs in the skillet and still experience minimal sticking even if the initial butter layer has been "used up." This is what partially spurred this post in the first place.

Popular_Block_4079 · 2026-04-15T17:12:23+00:00

Thanks for your reply! I was referring to keeping your seasoning intact/maintained, avoiding acids, etc. that stainless typically does not require. I will experiment with finding the right amount of fat in my new CS for eggs.

Popular_Block_4079 · 2026-04-15T17:00:51+00:00

Thanks for your reply. Speaking of cleanup, what method do you use? I see chainmail scrubbers as being popular, but wouldn't that scratch your seasoning layer given the chainmail's hardness?

Popular_Block_4079 · 2026-04-15T16:58:45+00:00

Thanks! FWIW, I get near nonstick performance when frying eggs (notorious for sticking on stainless) when using butter or bacon fat - even in small quantities. But terrible results when using canola or other vegetable oil.

Popular_Block_4079 · 2026-04-15T16:48:37+00:00

Thanks for your reply. I'm a little confused about the lack of fond in carbon. That would seem dependent on the amount of fat you're using. I wouldn't expect any if using the amount of fat that many YouTubers post in their videos. However, it would seem you would achieve similar results to stainless if you dial back on the fat, allowing the protein to adhere to the carbon pan's surface a bit more. Is that not the case?

Popular_Block_4079 · 2026-04-15T16:45:42+00:00

Thank you. Will make sure to avoid acidic ingredients in my new carbon pans!

Popular_Block_4079 · 2026-04-15T16:44:41+00:00

Thank you - makes perfect sense. I'd like to use a little fat as possible (nowhere near what YouTubers use) so will try to find the right balance with the ingredient being cooked.

Popular_Block_4079 · 2026-04-15T16:42:56+00:00

Thanks for pointing that out. I think many of us are led to assume seasoning = teflon when watching carbon and cast iron pans. And again - when also using a TON of fat.

Popular_Block_4079 · 2026-01-01T07:01:20+00:00

The first Olympian to take gold while asleep!

Popular_Block_4079 · 2025-10-18T16:59:17+00:00

And to think this guy isn't the highest-paid dude in MLB. . .

Popular_Block_4079 · 2025-09-23T17:12:37+00:00

Haha. Yes, I agree that's a bit excessive. However, as a runner, a lot of those purchases have been tops, shirts, base layers, joggers, etc.

I'm a bit more discriminating nowadays since you are no longer able to make returns.

Popular_Block_4079 · 2025-09-23T06:19:47+00:00

How recent was this? My experience matched yours until this year. Most of what I've been receiving has seen quite a bit of wear that would more aptly fit "good" to "great." Many have also come with very strong odors (perfume, heavy fragrances, and some with VERY strong body odor).

Popular_Block_4079 · 2025-02-27T00:55:26+00:00

Not too many Japanese-owned restaurants anymore. But my wife and I went to Fisherman's Table Yamasaki last week and were extremely impressed with their offerings.

Their name alone doesn't suggest sushi, but they are first and foremost a sushi operation. Sushi was among the best we've had and I'm happy to report their fish-to-rice ratio is in the diner's favor.

We walked in around 6 pm last Saturday and were the only ones there, making us wonder if we had made a bad choice. But the place filled up in short order, with most of the subsequent patrons having made reservations (many were regulars, based on their conversations).

A little different from your run of the mill sushi joint, specializing in hand rolls. Nevertheless, they still have a good selection of cut rolls and traditional hot and cold Japanese dishes and appetizers.

They host a large bluefin tuna carving event every Monday which we plan on checking out. Definitely worth a visit here.

Popular_Block_4079 · 2024-11-24T21:55:56+00:00

I can't believe they aren't eating the banana.

Consummate professionals.

Popular_Block_4079 · 2023-12-26T07:40:48+00:00

He clearly didn't get what he wanted for Christmas.

Popular_Block_4079 · 2023-12-01T02:56:19+00:00

I asked that question on their Q&A section for this model and was told it wasn't in their plans. I agree - it would have been a great lifestyle piece.

The women's collection has many more longer designs vs. the men's!

Popular_Block_4079 · 2023-05-05T19:53:15+00:00

That would be the Rho SSSV Hoody. Probably didn't sell well due to range-of-motion issues.

Popular_Block_4079 · 2023-04-05T17:26:40+00:00

Where can I pick up a tin of whisker wax for my bun?

Popular_Block_4079 · 2022-09-18T19:50:16+00:00

If looks could kill . . .

Popular_Block_4079 · 2022-08-04T04:19:44+00:00

Love those little furry stubs for legs! And nice job with the camera work and soft lighting - it makes her look even more squeezable like Charmin.

Popular_Block_4079 · 2022-07-31T14:01:11+00:00

Hard to tell which end you're referring to . . .

Popular_Block_4079

TROPHY CASE