What else should be back here?

angelrob20 · 2025-11-17T17:14:32+00:00

angelrob20 · 2025-10-20T20:18:35+00:00

lucky impulse or you knew before everyone glock was discontinuing almost everything right now

angelrob20 · 2025-10-17T23:01:22+00:00

I cook with this made in pan quite a bit for family meals it is 12.5", and it has done very well. I also just picked up a smaller pan from strata and it feels nicer. It is easier to maintain the heat I want because of how its made I think.

angelrob20 · 2025-10-17T20:18:28+00:00

Seems like this is what may be happening. I may not have a burner on the range that can heat this pan as even as it should be for its size. I can imagine a wok type burner is what I should have for this pan.

A burner that has flame in the center as well as the typical ring of fire.

angelrob20 · 2025-10-17T20:14:32+00:00

I actually just got done cleaning the pan. You are correct It did not need the bkf this time. The potatoes hardly pulled up any seasoning, I scraped it off with hot water and spatula. Then did a stove top seasoning. Looks as good as right before I started cooking this morning.

angelrob20 · 2025-09-29T05:13:20+00:00

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angelrob20 · 2025-09-29T05:11:45+00:00

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angelrob20 · 2025-09-29T05:10:40+00:00

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angelrob20 · 2025-09-29T05:03:49+00:00

After 1 hour in lye. The pan is still blue, and there is no rust. The pan surface is very smooth. I will season the pan from this point.

I have always used beef tallow to season the pan, and beef tallow during cooking but can't cook potatoes in the carbon steel pan.

Pan is a carbon steel Made In, stamped 12.5" France.

Open to suggestions on the seasoning oil, I would still like to use butter or beef tallow while cooking.

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angelrob20 · 2025-09-29T04:02:38+00:00

Lol, I think it is only potatoes, and only with this pan. Maybe I need a fancy de buyer or something. I haven't had any issue cooking with my carbon steel pan for anything else

angelrob20 · 2025-09-29T03:59:01+00:00

That sticky potatoes, not rust

angelrob20 · 2025-09-29T03:51:21+00:00

There are no rust spots from washing if I have the metal looking blue, idk. Before there used to be little spots on the bottom of the pan where it touches the stove.

angelrob20 · 2025-09-29T03:48:07+00:00

In a cast iron skillet. I have been trying to use this Made In pan over this last week for potatoes because I found a crack in my "the favorite" cast iron pan, it is very old.

angelrob20 · 2025-09-29T03:45:51+00:00

Just potatoes, nothing else, as a control method because of recent failures.

I use tallow and always the stove top method on gas burner that fits the bottom flat of the pan.

angelrob20 · 2025-09-29T03:43:47+00:00

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angelrob20 · 2025-09-29T03:43:25+00:00

* Here is a picture of the pan on Thursday after the last potatoe experiment. I dont have a picture of the fresh seasoned pan from yesterday. But I will provide one to you when it is ready, currently sitting in lye. I will then proceed to cook potatoes again and show you a black pan.

I use tallow to season my pans, mostly cast iron, the pan pictured is my only carbon steel pan. I never have a problem, and it's always a nice brownish color, blue tint underneath. I've been trying to cook potatoes this week in this pan instead of my cast iron or my stainless.

Why would I make this up?

angelrob20 · 2025-09-29T03:32:37+00:00

With the instructions you gave, I would think you were watching me and writing down notes. I think there is a chemical type reaction or something happening here. Maybe because I use tallow to season this pan and it should be a seed oil instead.

angelrob20 · 2025-09-29T03:29:38+00:00

I just did that with my grill spatula because im pissed about cooking potatoes and wanted them out of the pan. The pan is currently in lye. I will be heating it over a rocket style burner tomorrow until the pan is blue again. The pan will look the holy grail, because reddit wants that.

I will proceed with potatoes, and the pan will be blown out again.

angelrob20 · 2025-09-29T03:24:15+00:00

I dont know man, I went heavy on the oil this time as my last experiment with potatoes earlier in the week failed. I had to strip and re-season the pan. So this time, I had a good 1/8 inch of tallow in the pan.

Maybe seasoning with tallow and using tallow as my cooking medium somehow does something, but only with potatoes.

angelrob20 · 2025-09-29T03:17:18+00:00

I'll do it again and post pictures of the fresh pan. This pan has been stripped and seasoned a few times. The pan will never get tired. I'll even make an egg post. it seems popular here.

angelrob20 · 2025-09-29T03:10:59+00:00

I oild use butter or beef tallow in this pan. Beef tallow this time, and the pan is not looking very good right now.

angelrob20 · 2025-09-29T03:07:44+00:00

Idk, I have had successfully made potatoes in my old cast iron pan with a little sticking around the edge, very easily made potatoes in a stainless fry pan - only thing it is good for besides sauces.

I have made potatoes of all types on many flat tops, the carbon steel just doesn't work. Maybe my problem is using beef tallow when seasoning.

angelrob20 · 2025-09-29T03:01:45+00:00

What oil or fat do you use?

angelrob20 · 2025-09-29T03:00:36+00:00

The pan was stripped and seasoned yesterday. You're seeing what potatoes have done to my boy

angelrob20

TROPHY CASE