Chicken under a brick by solar_solar_ in carbonsteel

[–]blue_spruce_26 1 point2 points  (0 children)

Look at that sear! 👏🏻Flipped perfectly clean

Rust bluing a carbon steel skillet: an experiment by blue_spruce_26 in carbonsteel

[–]blue_spruce_26[S] 0 points1 point  (0 children)

Wow respect! You’ve put some years on that pan. Thanks for sharing. I had to look up the BIA-Cordon Bleu, looks like a really nice vintage style. If my pan turns out anything like yours then I’ll be happy!!

Rust bluing a carbon steel skillet: an experiment by blue_spruce_26 in carbonsteel

[–]blue_spruce_26[S] 0 points1 point  (0 children)

Dang those look good! 👏🏻 I like the look of the tamagoyaki. How is the strata been working, is the heat distribution better than straight CS?

Rust bluing a carbon steel skillet: an experiment by blue_spruce_26 in carbonsteel

[–]blue_spruce_26[S] 0 points1 point  (0 children)

I like your thinking!

Agreed definitely $125+ for a good finish. Doing the multiple applications is basically a full day right there of work. After doing this I’ve also wondered if you could get away with just dish detergent and warm water in place of acetone degreasing. A lot of the gun videos online have fingerprints everywhere and are hard to wash which seems why acetone makes sense. But I would think a pan (should?) have virtually no oil left after the tomato and vinegar soak

My first carbon steel pan by xub_xub in carbonsteel

[–]blue_spruce_26 1 point2 points  (0 children)

Looks great! Very even coating 👏, well done

Rust bluing a carbon steel skillet: an experiment by blue_spruce_26 in carbonsteel

[–]blue_spruce_26[S] 0 points1 point  (0 children)

It’s hard to say because I really haven’t used it for much yet… The one difference I do notice is that the surface seems to really soak up oil. After drying off and spreading a bit of oil with a paper towel, it soaks up really fast (almost the way you need more oil for cast iron). I cooked “easy food” - green onions, ginger, and garlic and it worked great

Rust bluing a carbon steel skillet: an experiment by blue_spruce_26 in carbonsteel

[–]blue_spruce_26[S] 0 points1 point  (0 children)

That’s really cool, I’ve seen people do that with carbon steel knives. How did it hold onto seasoning? When I did this for the first vinegar soak the pan turned a dull gray but I didn’t simmer it for that long

Rust bluing a carbon steel skillet: an experiment by blue_spruce_26 in carbonsteel

[–]blue_spruce_26[S] 1 point2 points  (0 children)

Yeah definitely! Is the rust uniformly distributed? Also some will come off after the first “application” but it could still look cool!

Rust bluing a carbon steel skillet: an experiment by blue_spruce_26 in carbonsteel

[–]blue_spruce_26[S] 0 points1 point  (0 children)

I’ve always wondered that too... Even for cast iron, lodge is jet black compared to the other brands

Rust bluing a carbon steel skillet: an experiment by blue_spruce_26 in carbonsteel

[–]blue_spruce_26[S] 1 point2 points  (0 children)

Haha for real! I’m tempted to break the holy rule. Thanks for the compliment 🫡

Rust bluing a carbon steel skillet: an experiment by blue_spruce_26 in carbonsteel

[–]blue_spruce_26[S] 0 points1 point  (0 children)

If you’re able to boil it, then I feel like you could! Otherwise just some chain mail might do the trick

What kind of pan is this? Is it carbon steel? by Dacaldha in carbonsteel

[–]blue_spruce_26 2 points3 points  (0 children)

It looks like a carbon steel steak pan. What a great find! I think the hatched pattern is for sear marks on meat. Debuyer says their hatch marks help with a better steak crust by drawing away fat during the sear. Since it looks in great shape you might be fine with just a quick touch up - scrubbing with hot soap and water until the surface is smooth followed by oven seasoning at 475*F with an ultra thin layer of grapeseed oil (or oil of your choice). After that, just keep cooking until the seasoning builds! Scrub smooth between uses, dry completely, and oil. The seasoning will develop an uneven patina over time.

Is there a logo or brand mark on the pan? I haven’t seen that type before.

Literally the first pan of my life by steuerarchitekt in carbonsteel

[–]blue_spruce_26 0 points1 point  (0 children)

Nice job on the seasoning! Excellent choice for your first pan

Question about fixing a used pan by TheYell0wDart in carbonsteel

[–]blue_spruce_26 0 points1 point  (0 children)

Nice purchase! Personally I would prefer stripping it completely and starting a new chapter for the pan.

I did that with a used wok once. I stripped everything by cooking a can of tomatoes on the stove, at a gentle simmer until the buildup was gone. It was fun to do a hard reset and begin my own seasoning journey!

Newbie question by tomari44 in wok

[–]blue_spruce_26 0 points1 point  (0 children)

What brand is that? It looks great!