Seasoning Durability

32 people cite seasoning durability across 20 products: 66 in favour, 39 against.

Read what we found

This page is the evidence: every claim citing seasoning durability, in favour and against, with no argument attached. Where the evidence adds up to a finding, it is written up separately, checked line by line against the claims below.

Is Lodge any good? What 21 people say

21 people 37 sources 196 claims

Best Carbon Steel Pans: What 13 People Recommend

13 people 24 sources 176 claims

Finex vs Smithey: What Owners of Both Cast Iron Skillets Say

11 people 13 sources 80 claims

Matfer vs Lodge: What Owners of Both Carbon Steel Pans Say

8 people 14 sources 54 claims

De Buyer vs Matfer: What Owners of Both Carbon Steel Pans Say

9 people 19 sources 107 claims

What food writer and gear review youtube both recommend

8 people 18 sources 83 claims

What food writer and beginners both recommend

5 people 16 sources 73 claims

What r/buyitforlife and professional kitchens both recommend

10 people 36 sources 277 claims

What home cooks and professional kitchens both recommend

19 people 53 sources 460 claims

What home cooks and collectors both recommend

8 people 16 sources 179 claims

What home cooks and buy it for life enthusiasts both recommend

16 people 40 sources 383 claims

What gear review youtube and professional kitchens both recommend

14 people 46 sources 386 claims

What food writer and r/buyitforlife both recommend

6 people 13 sources 67 claims

What food writer and professional kitchens both recommend

8 people 9 sources 42 claims

What food writer and home cooks both recommend

7 people 14 sources 74 claims

What food writer and cookware reviewer both recommend

11 people 19 sources 102 claims

What cookware reviewer and professional kitchens both recommend

26 people 61 sources 528 claims

What cookware reviewer and collectors both recommend

12 people 21 sources 243 claims

What collectors and r/buyitforlife both recommend

7 people 14 sources 129 claims

What collectors and gear review youtube both recommend

10 people 17 sources 190 claims

What chef and r/buyitforlife both recommend

11 people 35 sources 371 claims

What chef and professional kitchens both recommend

12 people 15 sources 99 claims

What chef and home cooks both recommend

18 people 46 sources 484 claims

What chef and gear review youtube both recommend

15 people 44 sources 484 claims

What chef and cooking YouTube both recommend

33 people 63 sources 637 claims

What chef and buy it for life enthusiasts both recommend

9 people 10 sources 72 claims

What chef and beginners both recommend

9 people 33 sources 356 claims

What buy it for life enthusiasts and r/buyitforlife recommend

7 people 18 sources 182 claims

What buy it for life enthusiasts and gear review youtube recommend

13 people 38 sources 356 claims

What buy it for life enthusiasts and cooking YouTube both recommend

26 people 44 sources 405 claims

What buy it for life enthusiasts and collectors both recommend

6 people 13 sources 106 claims

What buy it for life enthusiasts and beginners both recommend

7 people 18 sources 178 claims

What beginners and r/buyitforlife both recommend

6 people 29 sources 339 claims

What beginners and professional kitchens both recommend

9 people 32 sources 250 claims

What beginners and collectors both recommend

6 people 13 sources 125 claims

What cooking YouTube and professional kitchens both recommend

30 people 65 sources 497 claims

Cast Iron Skillet Maintenance: What 36 People Actually Say

36 people 51 sources 147 claims

Does carbon steel rust? What 19 people say

19 people 29 sources 102 claims

Carbon Steel vs Cast Iron: What People Who Cook on Both Say

50 people 84 sources 284 claims

What chefs and cookware reviewers agree on

24 people 52 sources 573 claims

Best Cast Iron Skillets: What 24 People Actually Recommend

24 people 32 sources 365 claims

Lodge Cast Iron Skillet Weight: What 12 People Say

12 people 19 sources 98 claims

Who cites seasoning durability as a reason to buy?

6:02 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

My overall pick for just best in design is I'm gonna have to go with the Marquette just because of the way it feels in my hand and the way that I know it performs and the two poor spouts

best in class about Marquette cast iron skillet Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites ergonomics, handle, seasoning durability, shape and form, surface finish

if we had to pick a winner on a handle that was most comfortable to your hand it would be the Marquette

next we're going to go to Marquette this review not long ago to me this was the smoothest Skillet coming to me of anyone that I got out of the bunch

so my overall winner for seasoning is eeny meeny miny mo is going to be the Marquette because to me it had the smoothest glossiest finish when I got it and accepted seasoning the easiest

0:00 supports Big Lew BBQ & Other Things I Want to Do! Collectors was given the product

folks and your family will fight for this frying pan at your funeral

durability about Field cast iron skillet Tested it Field Company No. 10 Skillet Follow Up Review

Cites acid resistance, durability, seasoning durability

Big Lew BBQ & Other Things I Want to Do! was given the product. Stated in the source: “i do want to thank the field company for sending it to me for a review” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

skillet was easy to clean that night too and just getting some more good seasoning layer on there with that skillet

i was already trusting the seasoning coat to use acidic foods like lemon butter uh they were delicious and all that fond on the bottom of the pot went into my shrimp a2 faders a pound of shrimp a little more than a pound of shrimp in there also a can of rotel tomatoes but you can see the seasoning on the bottom was…

i've used it as much as i can look how black it is came sort of charcoal gray did get a little bronze that first day or two but it blackened up real quick it's as seasoned as i've ever had a skillet i've only had it a week

but look how easy it seasoned in one week it's not that charcoal gray color it's black all right almost like a mirror finish

4:32 supports speaking on America's Test Kitchen

It is heavy, it is indestructible, it's versatile.

durability about Lodge cast iron skillet Tested it 11 Essential Kitchen Tools Every Home Cook Needs | America's Test Kitchen

Cites durability, seasoning durability

And it becomes more and more naturally non-stick over time.

10:03 supports Tom's Kitchen Cookware Reviewer

you want to develop a good deep seasoning and that translates to almost a black surface and once you've achieved that you got the only skillet you're ever going to need

best in class about Carbon Steel Pans Owns it Cast Iron Vs Carbon Steel Vs Stainless Steel | Which Skillet Should You Buy?

Cites maintenance, rust resistance, seasoning durability, versatility

they're sort of hybrid skillets they kind of take all the best properties from a cast iron skillet and a stainless steel skillet and combine it into this perfect skillet

biggest cons of carbon steel there really isn't any that's the beauty of carbon steel

honestly for me carbon steel skillets are my favorite skillets to use so i don't see very many cons to be honest

if i want to be practical if it was the end of the world and i can only have one skillet and it had to be something i can just set it and forget it yeah it would be a stainless steel skillet because it doesn't rust it does everything all the other skillets can do

um but it's not the end of the world so if i can only have one skill it would be a carbon steel skillet

17:48 supports Backwoods Gourmet Channel

this this feel company did just a little bit better on eggs a day just because this is about a year seasoning

durability about Field cast iron skillet Tested it FIELD COMPANY VS STARGAZER CAST IRON - LONG TERM REVIEW AND HEAD TO HEAD COOK

Cites durability, seasoning durability

Owned 12 months

make up your mind which one you want because both of them will be a family heirloom

1:30 supports speaking on Cook Culture earns commission on this

they are what they are they are carbon steel a decent weight they are lodges traditional kind of candy coating uh vegetable based non-stick which works adequately fine to start with

performance about Lodge carbon steel pan Tested it Lodge Carbon Steel VS Matfer & OXO - In depth review

Cites even heating, heat control, moisture retention, non-stick surface, seasoning durability

The speaker earns commission on this. Stated in the source: “I sell Lodge I promote Lodge I actually have some of these in our stores now to sell” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

so as I would expect with a lodge Pan the non-stick ability right out of the gate is awesome

they're actually moisture than the Oxo one moist moisture moisture um yeah I prefer them over the office

like I said the lodge is cooked just fine of course it's adequately cooked it's not overcooked it's not burnt um wonderful texture they're well done it's really nicely cooked food

this is a bit soggy compared to link the lodge has the outside more uh crunchy this is interesting

this is cooking nice and evenly nice and brown

you know fairly good stick release with very little oil um for a you know non-fatty food so you know the launch is doing its job really really well

it's working totally fine you know right now it's working better than the uh the mapper for its release you know now now things are working just fine with the Snapper everything's come off properly fine um one more time that's really worked out quite well too

like I was saying a little bit less heat in the map for maybe but the large and the Oxo in this experiment are both doing very well so there's nice even consistency across the board here

so I really like this pen it's actually worked out really well

um the pre-seasoning from the factory Works actually I like this better on a carbon steel pan than I do on their cast iron pan I find that it's even maybe more textured or sorry like a more smooth like more micro textured um it worked really really well so I would give it high marks

16:15 supports Rob

Now, we toss, you know, like we squeeze lemons into a lot of the things that we coat what we cook or we'll, you know, sauté some tomatoes in the pan.

durability about Carbon Steel Pans Owns it De Buyer Shootout... Which Pans to Buy? | Mineral B | Mineral B Pro | La Lyonnaise

Cites acid resistance, durability, maintenance, non-stick surface, seasoning durability

the more you cook in it, the more coating you're [music] building up, so we don't really worry about it.

All those things are no problem because if you ever do take some of the seasoning off, a little wipe of oil and a little heat brings it right back.

They're just amazingly durable. And rather than like non-stick pans that get less and less nonstick, these get more and more non-stick over time.

1:00 supports The Woks of Life

walk what do I do should I just Chuck it throw it away but absolutely not these both of these are carbon steel walks and they got a lot of life to them

durability about Woks Owns it Don't throw your wok away!!! | How to Revive a Rusty Wok & Daily Wok Maintenance & FAQs!

Cites maintenance, scratch resistance, seasoning durability

that's the regimen you follow that regimen your walk's not going to rust and you're going to build a beautiful patina over time that you'll going to be proud of and get nonstick uh surface nonstick cooking

of course you didn't a few scratches not going to ruin anything

and I know people think that that hey I ruined the seasoning and and there's rust in there and I'd have to start from square one that's actually a fallacy you don't really have to do that

0:30 supports Nancy Rich

I watched them keep those pans black and slick and perfect for decades.

durability about Carbon Steel Pans Uses it professionally STOP Ruining Your Carbon Steel Pan — What 35 Years in a Diner Taught Me

Cites durability, maintenance, seasoning durability

oil and heat, and it lasts forever. My diner cooks wouldn't have touched a coated pan.

Scrub it down to bare metal with a good scour and season it fresh. It's near indestructible.

Skip the oil and it rusts. Do it and it lasts forever.

A carbon steel pan kept right doesn't wear out. It improves year after year, decade after decade, blacker and slicker all the while.

My diner cooked on the same pans for as long as I worked there and longer.

They truly do not wear out.

gimmick, no shine, just plain metal that gets better the harder you use it and the longer you keep it.

1:00 supports Tom's Kitchen Cookware Reviewer

now a lot of people will tell you especially with the older cast iron skillets a smoother surface finish will get you a better non-stick coating and will help you sear your meats and get a nice even plain when you put your proteins down

performance about Carbon Steel Pans Owns it Cast Iron Vs Carbon Steel Vs Stainless Steel | Which Skillet Should You Buy?

Cites acid resistance, ease of cleaning, even heating, heat control, heating speed, heat retention, learning curve, maintenance, non-stick surface, rust resistance, searing and crust, seasoning durability, surface finish

i'm here to tell you that a cast iron skillet is going to be a really good skillet regardless of the surface finish

however i do agree that a smoother does mean a better cast iron skillet

now later on we're going to talk about carbon steel and carbon steel has a really smooth surface right out of the factory and it sears meat exceptionally well with an amazing non-stick coating

so let's talk about cast iron skillets that are made out of cast iron have some of the best properties and are famously known for getting a really good sear because cast iron is so densely packed it tends to retain heat really really well

cast iron doesn't necessarily get really piping hot for example stainless steel gets extremely hot and can shoot up to a really high temperature really fast

but where cast iron really shines is retaining that heat and once it gets up to that operating temperature that you're looking for it tends to retain an even temperature all around

but once you do figure it out once you get to know it a little bit better it's amazing you just have to kind of plan ahead

really once you do that you got a really good non-stick coating it's properly seasoned and you're really ready to go

now once you do develop a deep seasoning the risk of rust kind of diminishes over the years

but once a cast iron skillet is seasoned cleaning it is not the issue food just slides right off

it's a very small thing you have to do at the end of a cook that really goes a long way it's not an inconvenience at all

i feel like cast iron skillets don't tend to react as much as carbon steel skillets do

but once carbon steel and cast iron get their seasoning down i don't see them reacting anymore i've never had them react to where it completely stripped off the coating or anything like that

they're much lighter than a cast iron skillet but they're heavy and they develop an amazing nonstick coating

carbon steel skillets get hot really quickly they can really get up to high temperatures so that means they're going to sear food amazingly

they don't retain heat as well as cast iron skillets but that also means that they don't share any of those negatives

carbon steel skillets will react to temperature changes accordingly they will heat up and cool down much faster than cast iron skillets

food literally slides off of carbon steel skillets i've never had a mess with any of my carbon steel skillets when it comes time to clean them oftentimes i can just literally wipe the inside and i'm done

i usually put it back on the stove sanitize it put a drop of oil lubricate it store it away i never even have to use soap or water

eggs will literally slide right out of carbon steel skillet it's like foods ice skating on this thing

stainless steel skillets are the lightest out of the three skillets get really hot tremendously fast and they tend to cool down really quickly as well

biggest pro stainless steel skeleton is they do not rust so you don't have to worry about having to dry them or doing any special treatments after to completely dry them off and keep them from oxidating

now you'll see a lot of videos out there where people will tell you no they won't and that's true if you follow the fundamentals and you make sure that they heat up properly before throwing your food in there and you make sure you have enough fat cooking oil or grease or whatever it is that you're using yes food won't…

they're really light they heat up quickly they sear amazingly they're very easy to clean and they create fun for amazing sauces

0:30 supports Valerie Li Stack speaking on America's Test Kitchen Cookware Reviewer

And with plenty of views in the right care, their surface becomes naturally non-stick.

performance about Cast Iron Skillets Tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

Cites non-stick surface, seasoning durability

As Hannah said, an important feature of cast iron skillets is its natural non-stick ability.

Repeated exposure to smoking hot oil continues to build on this coating, making it more slippery and durable. That's why even though most skillets these days come with a factory seasoning, the surface will become even more non-stick with repeated use.

10:03 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

but something that it did do was it bonded seasoning really well first trip but folks it always takes seasoning back to it it always holds it well and it always performs well

performance about Finex cast iron skillet Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites seasoning durability

1:00 supports Kent Rollins speaking on Cowboy Kent Rollins Chef was given the product

but also when I look down at it I've seen the thickness of the walls it reminded me so much of an old Griswold or an old piece of Wagner ware

durability about Field cast iron skillet Owns it Field Company Cast Iron Skillet Follow Up Review

Cites build quality, ease of cleaning, seasoning durability

Kent Rollins was given the product. Stated in the source: “we got this box in the mail we did an unboxing video on an 8 inch field skillet” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

the more you use it the better it is going to become to you the slicker it's going to get the better finish it has

now what I have found that really helps these new skillets a whole lot deep fry you something in for you enough grease in there that you can fry something I cook me some deep fried chili rellenos in them I'll deep fry some fishing deep fry some potatoes in it really works good on seasoning easy to clean up that away…

they finish quicker and smoother than any of that other iron I ever used unless you get back to the Griswold in the Wagner so many years ago

0:31 supports BobbyGfl Cookware Reviewer

so it comes uh wrapped obviously it's not all oily because it's uh been seasoned by them usually when I order pans I order them uh seasoned you know they uh they do them in you know I don't know they they're just always even and and pretty nice

performance about Stargazer cast iron skillet Tested it Stargazer Cast Iron Skillet

Cites coating, non-stick surface, seasoning durability, surface finish, warp resistance

and they've machined the entire inside so the outside has the traditional texture in fact it's way smoother right out of the right out of the box than you would get on like say a lodge or some other mass produced Skillet

but what they've done is put this Pan on a lathe the entire pan and spun it uh to completely machine the inside so it's very smooth but it's not so smooth that that you would think that it's not going to hold seasoning

and as I'm heating it up to uh take care of that extra seasoning uh the pan doesn't Flex at all stays perfectly flat

oh yeah I can tell already you know you just can't get a fried egg to do this in a Teflon pan I mean look at that this look at that it's like almost almost non-stick I mean it's fantastic

8:36 supports Luis J. speaking on Luis J. Cast Iron Cooking Cookware Reviewer

so overall this number 10 has done wonderful it's held up seasoning really well it's cooked really well besides that small little defect with my time that it tends to warp I've had no issues and uh as you know as I said it cooked my breakfast beautifully and I'm happy with it so two years it's done great I'm happy and…

best in class about Finex cast iron skillet Owns it Cast Iron Wednesday: 2 Year Review of the Finex No. 10 Skillet

Cites seasoning durability

0:00 supports Prudent Reviews Cookware Reviewer

Most cast iron skillets today come pre-seasoned so you can start cooking right away

performance about Cast Iron Skillets You've Been Lied To About Cast Iron Cookware

Cites acid resistance, ease of cleaning, even heating, heat retention, maintenance, non-stick surface, rust resistance, seasoning durability

When you do need to season it, all you have to do is clean it, dry it, rub it with a thin layer of oil, and bake it in the oven. Although the baking portion takes an hour or so, the actual work you need to do takes less than 5 minutes. It’s not a big deal and it’s not difficult

But the reality is that seasoning isn't just oil; it's polymerized oil that's been bonded to the cast iron. It's hard and tough and as long as the dish soap doesn't contain lye or sodium hydroxide, a few drops won't hurt

I always recommend using a chainmail to clean cast iron, but if you cooked an especially messy meal and chainmail is not doing the trick, mild dish soap is okay

As you can see, the soap didn’t impact the seasoning at all

Cast iron develops non-stick properties over time with proper seasoning, but it's not totally non-stick like a Teflon-coated pan

But flavoring food with a small amount of acidic ingredients, such as a splash of wine, vinegar, or lemon juice, won't cause any issues

If you're not cooking highly acidic foods for a long time, like over 30 minutes, the seasoning should be fine

To prove this point, I squeezed a whole lemon into this cast iron pan and let it simmer for about 4 minutes. After removing the lemon juice and wiping the skillet, you can see that the seasoning wasn't affected at all

One of the reasons I love cast iron is that it retains heat exceptionally well

Once it's fully preheated, it retains heat well, so your food will cook evenly

That may be true, but in my experience, this step is completely unnecessary. If the skillet is well-seasoned and you dry it thoroughly, it shouldn’t rust, and you don't need to oil it after each use

1:00 supports Prudent Reviews Cookware Reviewer

Carbon steel, with its lower carbon content, is more pliable. In other words, it can be bent and shaped without cracking.

durability about Carbon Steel Pans Carbon Steel Pans EXPLAINED (What They Don’t Tell You)

Cites acid resistance, durability, ease of cleaning, flexibility, maintenance, scratch resistance, seasoning durability

carbon steel pans are made thinner and significantly lighter than cast iron while still being incredibly durable.

For acidic foods, stainless steel and enameled cast iron are better options since there's no seasoning to damage and those materials are non-reactive.

But you don't need to do it often and after you do it once, you realize how easy it is.

In my experience, mild dish soap does no harm.

One of the biggest advantages of carbon steel is its durability. It won't crack or break if you drop it, which can happen with cast iron.

And there's no coating or enamel that can wear down or chip.

You can use metal utensils and even cut food in it, although I try to avoid that because the sharp edge will scratch the seasoning.

It’s one of the rare products that gets better with age. The more you use it, the better the seasoning develops.

7:33 supports Cook Culture Cookware Reviewer was given the product

Overwhelmingly, people really enjoy the pan and it's doing what they want it to do

performance about Made In carbon steel pan Tested it The Pan I Waited A Year For... Did Made In Meet My Sky-High Expectations?

Cites ease of cleaning, even heating, heat conduction, maintenance, non-stick surface, seasoning durability, surface finish

Cook Culture was given the product. Stated in the source: “this pan here was given to me by Maiden.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

This guy is conducting more heat. More heat's being pulled into it. So, it is a little bit of a hotter pan.

I had brought this down just cooking this on a one out of 10. So really, really gentle heat just to get a nice even fry.

Uh, but you know what it's done in such a short time I think is completely adequate.

So, I think it look great. Made in pan here. Little bit residue. Really nothing much. And residue, nothing on there.

It's got that that micro texture on it, which is a a purpose thing done by Maiden. They do several different finishings to the pan to give it a texture and then they season that to grab hold of that texture to make sure that it works incredibly well and that it stands up really well.

So, the seasoning that I've done from cooking has worked out great with a simple egg test.

But the heat is down on the maiden pan. But I would say that that pan is cooking a nice delicate crepe beautifully.

I am finding that using this seasoning that they've done and the the finish has worked out really really nicely. It's really even and it works beautifully. So I have no problem with how that pan has finished up. Like it's it's seasoning beautifully.

So, you know, the ease of maintenance to what they've done makes it great.

4:31 supports Dan Souza speaking on America's Test Kitchen Professional Kitchens

Another thing I really love about my wok is that it gets better with time, and that's not true for a lot of equipment in general, but when you buy a wok, it really doesn't have much of a seasoning on it, and that is polymerized oil stuck to the surface. That gets really nice and black like this. But it also creates…

durability about Woks Owns it 5 Kitchen Tools Every Home Cook Should Own | Think Like a Chef

Cites seasoning durability, non-stick surface

3:01 supports Adam of America's Test Kitchen Cookware Reviewer

Actually, by the end of the testing, even though it was a little rougher at the beginning, it was smooth and stick resistant and well seasoned, and it's $43.

performance about Lodge cast iron skillet Tested it The Best Cast-Iron Skillets

Cites surface finish, non-stick surface, seasoning durability

3:01 supports Adam of America's Test Kitchen Cookware Reviewer

It was super stick resistant, easy to season, easy to clean, testers loved this pan.

performance about Smithey cast iron skillet Tested it The Best Cast-Iron Skillets

Cites ease of cleaning, non-stick surface, seasoning durability

3:31 supports Lisa of America's Test Kitchen Cookware Reviewer

It also really took to seasoning well. It basically got seasoned and kept getting more and more non-stick. Some of the other pans seemed to really take a step back occasionally. You'd go through the whole seasoning process, cook something, and it would just come up. This really just kept building.

performance about Matfer carbon steel pan Tested it Are Carbon Steel Pans Really The Best? | Gear Heads

Cites seasoning durability

0:03 supports J Ko

so I have these sneak me uh Farmhouse skillet for a long time so last time I reviewed this one it was two years ago when I first bought it uh so now two years after I wouldn't say daily use but definitely use it maybe two or three times a week to cook different uh dishes so you can see how it looks now okay you can…

durability about Smithey Farmhouse skillet Owns it 2 Years Review - Smithey Carbon Steel Farmhouse Skillet

Cites build quality, handle, rust resistance, seasoning durability

but you can see this one is in really good shape pretty evening season and maintain

but the front is the surface is what it measures very well season or darken evenly

this one definitely age well and it looks really well well built nothing come loose and nothing's wobbling mostly one thing is after they heat it up you don't want to wobble this one there's no wobbling

0:03 supports J. Kenji López-Alt co-designed this product

What's special about this walk is that it is a carbon steel walk. However, if you look at the inside and you see how sort of nice and shiny, smooth that is. This walk has been used quite a few times.

durability about Our Place wok Owns it I Make Spam Fried Rice in my New Wok

Cites coating durability, maintenance, rust resistance, seasoning durability

J. Kenji López-Alt co-designed this product. Stated in the source: “It's a product I've been working on for the past year. I'm sort of refining the shape and the feel and the look of it, working on it with the folks at Art Place.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

There's a treatment on this called super nitride. So there is regular nitriding treatment. This super nitride treatment creates a nitride layer that's thicker about twice as thick as a normal nitride treatment layer.

And well, yeah, the nitride treatment on this is what prevents you from having to worry about all that.

So since then, I've been using well, a variety of different walks because really my goal was to work on my own. But I've been using a variety of different walks and I'm glad that I finally have a new walk that I can keep for the next 20 years, maybe give to my kids.

With the super nitride coating, you don't need to be as careful about drying it out as with cast iron, but it still helps with maintain the seasoning that way.

6:01 supports J. Kenji López-Alt

the other nice thing about carbon steel uh versus say cast iron, um cast iron is also a poor heat conductor, um but cast iron is more brittle than carbon steel. So in order to make a wok that you're able to sort of toss around in, hit you hit with utensils, um and will last a long time, um you'd have to make a uh cast…

durability about Carbon Steel Pans I Answer All Your Wok Questions

Cites durability, seasoning durability

Um so, if you have a wok that has some polymers built up, you've probably noticed that it tends to flake off um a lot more easily than in a cast iron pan.

6:02 supports Prudent Reviews Cookware Reviewer

In the cast iron category, I tested three skillets that performed the best in my previous testing: Field Company, Lodge Classic, and Smithey.

performance about Lodge cast iron skillet Tested it Don’t Buy Induction Cookware Until You Watch This (13 Brands Tested)

Cites noise, seasoning durability, surface finish

Their bottoms stayed completely flat before and after heating, and neither pan made any buzzing or clicking sounds.

Both are made in the USA, but Lodge is significantly cheaper and has a rougher surface that holds onto seasoning well.

12:04 supports Valerie Li Stack speaking on America's Test Kitchen Cookware Reviewer

We have found that flex seed oil, which oxidizes and polymerizes faster than other vegetable oils, forms a particularly durable seasoning, but cheaper oils such as sunflower and soybean also work fine.

performance about Cooking Oils Tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

Cites seasoning durability

9:33 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

we went ahead and reseasoned this thing many times and it's got a good slick glossy finish to it it'll season well it'll keep well

performance about Marquette cast iron skillet Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites seasoning durability, surface finish

7:32 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

this is a machine finished Skillet which is very smooth on the bottom when I first got it it has a pre-finished coating to it and it accepted seasoning pretty well

performance about Field cast iron skillet Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites seasoning durability, surface finish

3:01 supports Kent Rollins speaking on Cowboy Kent Rollins Chef

one other thing that I really liked about it from the start when I first seen it was the depth that it had I think this thing right here you could put a lot of gravy in there folks and that'd be some fine dining

performance about Stargazer cast iron skillet Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites seasoning durability, shape and form, size and capacity

you can pour out of it without it running down the side of your Skillet all the time

it accepted seasoning fairly well in the beginning it did

so all in all the skillet performed well and it's seasoned well

19:54 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners

here is a brand new carbon steel skillet. Um straight out of the package, I seasoned it on the stove top. Took less than 15 minutes. And here's the very first egg. It released and slid. Got a nice flip. Um, and that thing is skating around like a hockey puck in there.

performance about Carbon Steel Pans Tested it Field Cast Iron Review: Egg Problems & Great Gratins

Cites non-stick surface, seasoning durability

2:03 supports Luis J. speaking on Luis J. Cast Iron Cooking Cookware Reviewer

okay guys so now let's just talk about the cooking performance of this Skillet of the finex number 10 and I'm not disappointed because I've done a lot of things I've done gravies I've done um like uh searing a steak and then making a sauce with deglazing using wine beef stock or chicken stock you know and things like…

performance about Finex cast iron skillet Owns it Cast Iron Wednesday: 2 Year Review of the Finex No. 10 Skillet

Cites acid resistance, heat retention, seasoning durability, versatility

you know yes the seasoning does take a hit but it bounces back right away and then it's back to its seasoned Glory even seasoning

but that's just pretty much the only downside to these Skillets they they cook beautifully they work beautifully they're heavy enough to retain a good amount of heat but they're not too heavy to the point that they're just over you know like overwhelmingly heavy

3:38 supports Prudent Reviews Cookware Reviewer

In my experience, cast iron works perfectly fine on electric glass cooktops. I know this because I've cooked hundreds of meals in cast iron on my electric cooktop without any issues

use-case fit about Cast Iron Skillets Owns it You've Been Lied To About Cast Iron Cookware

Cites heat retention, seasoning durability, stovetop compatibility

Also, I've never experienced problems with the cookware radiating excessive heat back onto the cooktop, nor have I heard of this being a common issue from others

Bacon cooks really well in cast iron skillets, and cooking fatty meats like bacon can contribute to the seasoning process

1:30 supports Adam of America's Test Kitchen Cookware Reviewer

Testers love these smooth finishes because they were super easy to clean.

performance about Cast Iron Skillets Tested it The Best Cast-Iron Skillets

Cites ease of cleaning, non-stick surface, seasoning durability

These were easy to clean, easy to season, they had great stick resistance, so that was a real benefit.

7:02 supports Prudent Reviews Cookware Reviewer

The skillets with the rougher surface, the Calphalon, and the two Lodges hold their seasoning well.

durability about Lodge cast iron skillet Tested it Best Cast Iron Skillet? I Tested Lodge, Smithey, Field, Stargazer, & Calphalon

Cites seasoning durability

2:00 supports Prudent Reviews Cookware Reviewer

I've cooked on this pan dozens of times and haven't had to re-season it, which isn't the case with other pans I've tested.

durability about Lodge carbon steel pan Owns it Best Carbon Steel Pan? I Tested de Buyer, Lodge, Matfer & More

Cites seasoning durability

6:38 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners earns commission on this

I gotta say I really like this thing

performance about Mauviel M'Steel carbon steel frying pan Tested it Mauviel M'Steel Pan Seasoning and Cooking In-Depth

Cites build quality, handle, non-stick surface, searing and crust, seasoning durability

Uncle Scott earns commission on this. Stated in the source: “*Current Mauviel Prices:* htps://amzn.to/2PQieFW (Uncle Scott's affiliate link)” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

I think we did a pretty good job on this one

I started out on my big powerful burner and they got good browning on both sides

once I got that beeswax off of there though it could just fine

these pans they're very heavy they're solid you've got strong handles good quality

you can see how much coloration and seasoning has occurred just in that slight amount of cooking just in one day

4:01 supports Big Sexys House

overall totally satisfied with my purchases i love them they're gorgeous piece uh pieces they don't keep that original like almost like copper hue to it which that's not what i bought them for anyway i like the way they've kind of turned out as they've seasoned their to me still just as pretty as the day i bought them…

Two judgements rest on this sentence:

appearance about Smithey Farmhouse skillet Owns it cites appearance, seasoning durability
appearance about Smithey cast iron skillet Owns it cites appearance, seasoning durability

Smithey No12 and Farmhouse 1 Year Update | New Unboxing Video | Seconds | Pros and Cons

and then of course the lid so nice looking dutch oven

3:30 supports Prudent Reviews Cookware Reviewer earns commission on this

As far as seasoning goes, there's some truth to Lodge's claims. Lodge skillets come pre-seasoned with a durable, even coating that adheres well to the surface. In my experience, the seasoning on a Lodge skillet lasts longer, and you'll only need to re-season it once or twice a year to maintain it.

durability about Lodge cast iron skillet Owns it Is Lodge the Best Cast Iron Skillet? My Honest Review After 5+ Years

Cites seasoning durability

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I’ll earn a commission if you click and buy, but at no extra cost to you.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

12:04 supports J. Kenji López-Alt co-designed this product

The Titanium Pro is unlike cast iron. You can let it soak. In fact, sometimes, you know, when I've had a very busy night and the kids are tired and I just want to get them to bed, I will leave my pans sitting in the sink until the morning and they are perfectly fine to leave soaking because they're non-reactive.

durability about Our Place Titanium Pro Owns it Non-stick Pan Comparison: Teflon vs. Cast Iron vs. Our Place Titanium Pro

Cites dishwasher safe, heat resistance, maintenance, scratch resistance, seasoning durability

J. Kenji López-Alt co-designed this product. Stated in the source: “because I've partnered with this company to produce this pan, um, it's essentially, you know, my my pan.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Um, you can even throw them in the dishwasher if you want. Um, the Titanium Pro because it's safe up to 1,000°. Even the heating elements in the dishwasher will not harm them. It won't really alter their lifespan.

One thing you will notice with time is that the titanium layer will start to season a little bit. So, you might see a little bit of sort of darker discoloration on there. That is normal. You you don't need to try and sort of scrub that out. And as you use the pans with time, that will sort of even out across the…

And that's it. You don't need to dry it. You can let them air dry just like nonstick.

Titanium Pro and cast iron you can use metal utensils in. The Teflon you can't.

4:02 supports Chow House

So yes, it is okay to use soap while cleaning your carbon steel. The polymerized oil or seasoning on the pan shouldn't be all that affected by the use of mild soap and mild abrasive scrubbing.

durability about Carbon Steel Pans Owns it Carbon Steel Pan Guide: Seasoning, Cleaning, Maintenance, Cooking Techniques

Cites durability, rust resistance, seasoning durability

And the surface adheres well with oils and gives your carbon steel one more layer of rust resistance.

They last a lifetime if you maintain them properly

0:00 supports Autodidactically Yours Food Writer

i bought it in april it's now january so after a few mishaps there's been about six months in between this being a stripped silver pan and now being completely black

durability about Matfer carbon steel pan Owns it Black Carbon Steel Pan in JUST 6 MONTHS (3 EASY STEPS)

Cites seasoning durability

Owned 9 months

i have a new larger style mat for carbon steel pan here that i got for christmas and i've used about less than 10 times and you can already see the seasoning is developing on it

6:38 supports Daniel speaking on PissedConsumer

Cast iron, for example, does take the high heat without complaint, holds it steady, builds a non-stick layer over time, and can last for generations.

durability about Cast Iron Skillets HexClad Pan Reviews After 1 Year – Is a $150 Hybrid Pan Worth It?

Cites durability, seasoning durability

0:00 supports Luis J. speaking on Luis J. Cast Iron Cooking Cookware Reviewer

so with that said guys this video is going to be about finex cookware and specifically my number 10 which is now two years that I've had it two years that I've owned it and used it as you can see the seasoning has developed really well not completely jet black but we'll get into the specifics right now

durability about Finex cast iron skillet Owns it Cast Iron Wednesday: 2 Year Review of the Finex No. 10 Skillet

Cites maintenance, seasoning durability

Owned 2 years

to be honest it holds up really well um it's not difficult to maintain it's not difficult to keep seasoned and and honestly the more you use it the more you cook with it the better it does become and that's just something that I love about Finance they're not they're easy to maintain they're not hard and the seasoning…

10:03 supports Prudent Reviews Cookware Reviewer paid by this brand

Their skillets are made in Sweden and come pre-seasoned, so you can start cooking right away.

use-case fit about Made In skillet Tested it Carbon Steel Pans EXPLAINED (What They Don’t Tell You)

Cites seasoning durability

Prudent Reviews paid by this brand. Stated in the source: “Before I show you that, I want to thank Made In for sponsoring this video.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

1:30 supports Prudent Reviews Cookware Reviewer earns commission on this

Their skillets are thick and durable and because they hold heat so well, they're ideal for searing, frying, and baking.

durability about Lodge cast iron skillet Tested it Cheap Cookware That's Actually Worth Buying (And 4 Brands to Avoid)

Cites build quality, durability, seasoning durability

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links, so I'll earn a commission if you click and buy, but at no extra cost to you.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

They may not have a perfectly smooth polished surface like some of the expensive artisan cast iron brands, but they perform just as well, and, in my experience, the rougher surface holds seasoning better.

Instead of paying over $400 for a Le Creuset Dutch oven, you can get a Lodge that's made of the same materials and is actually thicker for under $100.

3:01 supports speaking on America's Test Kitchen

each time we cooked more patina built up as the hot oil polymerized and bonded to the surface of the pans the shiny silver surfaces of the new pans got more Brown and blotchy and that's a good thing it means your pan is getting seasoned

durability about Carbon Steel Pans Tested it Equipment Review: Best Carbon-Steel Skillets (Can This One Pan Do It All?) & Our Testing Winner

Cites acid resistance, seasoning durability

a quick short use of an acidic ingredient like a tomato based pan sauce had no effect on the seasoning

5:31 supports Dan Souza speaking on America's Test Kitchen Professional Kitchens

So, what it does is it scrapes away any food that is stuck on there really, really easily, but at the same time it's not metal. So, you're not scraping off that seasoning.

performance about Cleaning Brushes 5 Kitchen Tools Every Home Cook Should Own | Think Like a Chef

Cites seasoning durability, speed and efficiency

6:02 mixed Prudent Reviews Cookware Reviewer

It's heavier and the surface is rougher, but it holds on to seasoning better and it still passed the egg test with no sticking.

performance about Lodge cast iron skillet Tested it Best Non-Toxic Cookware? I Tested All-Clad, Made In, Le Creuset & More

Cites surface finish (against), non-stick surface, seasoning durability, weight (against)

25:39 supports J. Kenji López-Alt

it builds up a nice thick coating very quickly

performance about Cooking Oils Every Pot in My Kitchen | Kenji's Cooking Show

Cites seasoning durability

17:04 supports J. Kenji López-Alt

with western skillets um particular with with cast iron um when you season it you're building up sort of layers multiple layers of um polymers you know so when you heat up oil uh it polymerizes it turns into this kind of plastic-like substance um and over time those layers build higher and higher um and that's how you…

durability about Cast Iron Skillets Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites seasoning durability

21:06 supports J. Kenji López-Alt

So, that's that's uh a dollar or two a year um for for cooking in it.

value about Woks Stopped using it Ask Kenji Anything: Tools, Woks, Knives, Stew, and Smoke Detectors (a.k.a. “Cooking Detectors”)

Cites ease of cleaning, price, seasoning durability

Owned 20 years, no longer

but with a walk like that that's sort of easier to clean, easier like easier to maintain its seasoning, like for me the extra cost was worth it.

7:32 supports Meka’s Garden, kitchen and journey

and you can season coated cast iron so don't say oh it's it's um enameled interior you can still season it I have seasoned it and that's why it's shiny

performance about Le Creuset griddle pan Owns it LE CREUSET REVIEW - AFTER 7 YEARS

Cites ease of cleaning, seasoning durability

I I don't wash it all the time like inside we just rinse it we don't use soap all the time that's why it's still shiny

1:00 supports Helen Rennie

Isn't acid the enemy of seasoning? It is. It's the enemy of existing seasoning, but it's your friend when it comes to priming the metal underneath the seasoning. The acid in vinegar corrodes the metal, creating microscopic bumps that can then trap the oil during seasoning.

durability about Carbon Steel Pans Fix Carbon Steel Seasoning with Vinegar

Cites rust resistance, seasoning durability

Rust is a bad thing long term, but on a naked skillet, a little rust is actually a good thing. It helps the seasoning adhere.

9:04 supports J. Kenji López-Alt

of course the more you use the wok the better season it's going to get

durability about Woks How to Season a Wok (non-stick the first time you use it!) | Kenji's Cooking Show

Cites seasoning durability

1:30 supports J. Kenji López-Alt

so a western style cast iron skillet there this one has a pretty good layer of polymers built up on it

durability about Cast Iron Skillets Owns it How to Season a Wok (non-stick the first time you use it!) | Kenji's Cooking Show

Cites seasoning durability

11:35 supports Chris Hall speaking on Uncle Scott's Kitchen Buy It For Life Enthusiasts

Said he had a field and he had trouble with eggs early on and he resolved to just quit cooking eggs for a while. He went and cooked a bunch of other stuff and said he circled back around to eggs later on and then they were non-stick.

durability about Field cast iron skillet Passing on someone else's experience Field Cast Iron Review: Egg Problems & Great Gratins

Cites seasoning durability

10:34 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners

Now, on the upside here, blasting that pan up to 400°, that could have easily, if that had been a wide um carbon steel pan, some uh cast irons that easily could have warped or damaged the pan. But thankfully, the field um it took that blasting and remained flat. So, that's a good thing.

durability about Field cast iron skillet Tested it Field Cast Iron Review: Egg Problems & Great Gratins

Cites seasoning durability, warp resistance

cooking red meat in a pan at high temperatures on a gas cooktop really does add some color to a piece of cookware, whether you're cast iron or carbon steel. And I think this was very good for the seasoning on this field.

Um, 0 to 10 cooks, 60%. So, lots of people are having better luck with the field um than I have had so [music] far.

23:37 supports Joe speaking on Joe's Phenomenal Chef

And if you don't, go get a cast iron pan for 15 bucks. They're super heavy. They're going to perform better in the oven anyway. Not to mention all those years of seasoning that get built up on them.

recommendation about Cast Iron Skillets HexClad Pans Still Worth It? 2-Year Reality Check!

Cites seasoning durability, weight

3:02 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners

if you get some micro scratches on the surface of your carbon steel pan no big deal um those will fill in with seasoning the next time you season the pan and lots of people think that those little micro scratches give that seasoning something to grip to and it lasts a little bit longer the next time

performance about Carbon Steel Pans Tested it Remove Rust from Carbon Steel

Cites seasoning durability

4:00 supports Marion Grasby

Now, this wok is around about 6 months old and I use my Meka every day, so it gets a really good workout and you can see the seasoning here has really developed a deep, dark color.

durability about Woks Owns it The only guide you need…seasoning & maintaining your carbon steel wok

Cites seasoning durability

Owned 6 months

1:01 supports Chow House

As you can see, the seasoning looks pretty nicely done.

appearance about Made In carbon steel pan Tested it Carbon Steel Pan Guide: Seasoning, Cleaning, Maintenance, Cooking Techniques

Cites seasoning durability

12:05 supports Chris Hall speaking on Uncle Scott's Kitchen Buy It For Life Enthusiasts

Now, Chris also said later that uh all that cooking he did, he was in some sort of um hurricane relief situation, and I don't know if he was cooking for first responders or for people in a shelter or what have you, but when one of the hurricanes hit, he was doing a ton of cooking and used his field.

use-case fit about Field cast iron skillet Passing on someone else's experience Field Cast Iron Review: Egg Problems & Great Gratins

Cites seasoning durability

0:30 supports Autodidactically Yours Food Writer

I've been cooking with the pan for months and it's worked up a good seasoning

durability about Matfer carbon steel pan Owns it Matfer Bourgeat Carbon Steel Pan Seasoning | Tool Tips | Kitchen Alchemy

Cites seasoning durability

0:00 supports Tom's Kitchen Cookware Reviewer

i recently made a video reviewing a carbon steel wok where i showed you guys how to properly clean it store it and get that perfect seasoning for a non-stick coating that's gonna last you a lifetime

performance about Woks Owns it Cast Iron Vs Carbon Steel Vs Stainless Steel | Which Skillet Should You Buy?

Cites non-stick surface, seasoning durability

Who cites seasoning durability as a reason against?

Seasoning Durability given as a reason not to buy. Where both lists are long, seasoning durability is a trade-off rather than a feature.

25:39 objects J. Kenji López-Alt

but the problem with it is that it flakes off very easily also

performance about Cooking Oils Passing on someone else's experience Every Pot in My Kitchen | Kenji's Cooking Show

Cites seasoning durability (against)

so far 100% of the time the answer has been yes i season it with flax oil

2:02 objects The Flat Top King

the thing that got me about the black lock probably the number one most sought after item had to be the triple season so you're thinking well all the cast iron comes seasoned all the cast iron does this how much important is a triple season and i'm here to tell you it ain't i'm not saying this pan's a dud and i'm not…

value about Lodge cast iron skillet Owns it My thoughts on the Lodge Blacklock Skillet Review - One Year Later

Cites price (against), seasoning durability (against), weight (against)

so that was a selling point as well and i still didn't feel like it hit the uh it didn't hit the mark the way i the way i liked it when you fill this thing up with potatoes and um chicken or pizza or whatever you're never going to know the one pound difference and that's about what it is

so basically is the 40 difference is it worth it is this paying worth it in the price range of 60 to 80 is this plan worth it no you heard me i'm not an affiliate with lodge although i do love large products that's my personal opinion if i had to do it all over again i would have saved the money and either maybe maybe…

you'd probably be better off just to buy two pans a 10 inch and a 12 inch save the extra money buy the extra pan and only use one of the pans for uh anything that has to do with frying you know like a deep frying um uh skillet frying or something like that and the other one you know you just vary the difference but…

0:30 objects Joshua Weissman speaking on Joshua Weissman Recipes Chef

Everyone says cast iron's indestructible, but in a way, it's kind of not. If you drop it on something hard enough, it will snap in half.

durability about Stainless Steel Cookware Uses it professionally How to Cook With Stainless Steel

Cites durability (against), maintenance (against), rust resistance (against), seasoning durability (against), surface finish (against), warp resistance (against)

And like I said, you got to season this. If it gets rusty, you got to season it again, right? Unless you use a cast iron pan every single day and maintain it regularly and always have fat and oil in it. Guess what? You're going to have to constantly season it.

you have to dry your stainless steel. Never, ever, ever just let it sit with water. You're going to get water stains, and guess what? You're going to have to clean it all over again.

But this pan has a slight warp in it because we did that a lot. The warping has created a bowl in there. See that? It doesn't sit flat on this anymore.

9:02 objects Kent Rollins speaking on Cowboy Kent Rollins Chef

now of all the Skillets here the one that probably disappoints me the most in seasoning the way it comes to you or the way you buy it out of the store is Lodge with that rough finish on it

performance about Lodge cast iron skillet Tested it Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?

Cites seasoning durability (against), surface finish (against)

1:00 objects Prudent Reviews Cookware Reviewer

The higher carbon in cast iron makes it harder but also more brittle. That's why cast iron has such thick walls - thinner walls would be prone to cracking.

durability about Carbon Steel Pans Owns it Carbon Steel Pans EXPLAINED (What They Don’t Tell You)

Cites acid resistance (against), dishwasher safe (against), durability (against), maintenance (against), rust resistance (against), scratch resistance (against), seasoning durability (against), warp resistance (against)

The one major limitation with carbon steel pans is acidic foods. A squeeze of lemon or a splash of wine won’t hurt, but prolonged exposure to acidic foods, like tomato sauce, will strip the layer of seasoning right off the looking surface.

Bare cast iron pans have this same issue.

Carbon steel consists primarily of iron, which rusts when exposed to water and air.

The fact that you need to season carbon steel pans may seem like a major downside, and for some, it's a deal-breaker.

The two rules that I do highly recommend following are, one, don’t put carbon steel pans in the dishwasher. The hot water, steam, and dish detergent will ruin the seasoning.

And two, always dry your pans completely after washing them. Even a well-seasoned pan can rust if moisture is left on it for long periods.

if you notice tiny black bits on your food when you cook with carbon steel, or if you wipe the pan with a paper towel and the paper towel turns black, that's a sign that you need to deep clean your pan. Those black bits are either tiny pieces of the seasoning flaking, burnt food, or both.

The one thing you need to be cautious about is warping. If you expose it to drastic temperature changes, like rinsing it under cold water when it's piping hot, the metal can expand and contract unevenly, which leads to a wobbly, unusable pan.

7:32 objects Helen Rennie

here are some steaks that I cooked in it after about two months of use to be fair the pan was only two months old but it has been through several rounds of seasoning and regular cooking and yet it was still sticking

durability about Made In carbon steel pan Tested it Carbon Steel Pans (In-depth Guide and Made In vs Matfer)

Cites acid resistance (against), seasoning durability (against)

Owned 2 months

I can see some of the seasoning on the maiden pan dissolving let's wash it and inspect the damage well that's not good

6:32 objects Helen Rennie

well I was wrong even after a year of use this band is not working for me

performance about Made In carbon steel pan Owns it Carbon Steel Pans (In-depth Guide and Made In vs Matfer)

Cites even heating (against), maintenance (against), non-stick surface (against), seasoning durability (against)

here's some smashed Burgers see how unevenly they are Browning yes I tried to heat up the panel longer to get it to even out but even without the oil some parts of the pan got hot so quickly that they started to smoke this uneven Browning is easy to explain the pan is just too thin

but what I can't easily explain is how sticky the span is and how badly it holds seasoning

I don't know how to explain it but here is my guess after I wash the pan I dry it and set it over the burner to dry completely then I rub it with a tiny bit of oil and wait for it to harden over moderate heat for 10 to 15 minutes I have a feeling that some parts of the pan get overheated by the time all the oil pollen…

re-seasoning in the oven might solve this problem but I can't run the oven for an hour every time I use this Pan the slight re-seasoning on the stovetop is very typical although the pan did get a bit more nonstick with them the seasoning is still very finicky

0:00 objects Helen Rennie

But it's little brother turned out to be a terrible troublemaker. I seasoned and re-seasoned. I never let acidity touch it, even in the smallest amounts. I got so paranoid that I didn't let anyone in my family wash it, except for me. And yet, it was losing seasoning and sticking.

durability about Strata skillet Owns it Fix Carbon Steel Seasoning with Vinegar

Cites non-stick surface (against), seasoning durability (against)

8:03 objects Nancy Rich

Flaking is the most common trouble, and it's near always the same cause.

durability about Carbon Steel Pans Uses it professionally STOP Ruining Your Carbon Steel Pan — What 35 Years in a Diner Taught Me

Cites acid resistance (against), rust resistance (against), seasoning durability (against)

This one matters more for carbon steel than cast iron because the seasoning's thinner.

It'll rust in an afternoon if you let it sit wet.

Carbon steel rusts easier than cast iron

4:39 objects Prudent Reviews Cookware Reviewer

Acidic foods can degrade the seasoning and react with the metal. And boiling water for longer than a few minutes can also release the seasoning.

durability about Cast Iron Skillets Tested it Stainless Steel vs. Cast Iron Cookware: 7 Key Differences & When to Use Each

Cites acid resistance (against), maintenance (against), rust resistance (against), seasoning durability (against)

Cast iron reacts with acidic foods like tomato sauce, citrus fruit, wine, and vinegar. It’s also prone to rusting if you don’t dry it thoroughly after cleaning. Because of that, you need to periodically season your cast iron pan.

3:01 objects Autodidactically Yours Food Writer

but for some reason sambal completely wrecked my pan about six months ago and i had to restart so that is definitely one i would advise you watch out for

durability about Matfer carbon steel pan Owns it Black Carbon Steel Pan in JUST 6 MONTHS (3 EASY STEPS)

Cites acid resistance (against), seasoning durability (against)

12:33 objects Prudent Reviews Cookware Reviewer

After about 85 years of use, the seasoning isn't perfectly even, and there are some small pits and marks in the surface, so that likely played a role.

durability about Griswold number 10 skillet Tested it I Tested Every Cast Iron Skillet, These Are the Best & Worst

Cites surface finish (against), seasoning durability (against), warp resistance (against)

This skillet was already slightly warped when I bought it, which is one of the risks with vintage cookware. After the warp test, it got worse and the pan wobbled and spun on the cook top.

9:32 objects J. Kenji López-Alt

the metal is kind of warping every time you cook in a wok, which means that any layer of sort of hard polymers that you build on it are going to have a really tough tough time sticking on.

durability about Woks I Answer All Your Wok Questions

Cites acid resistance (against), repairability (against), rust resistance (against), seasoning durability (against), warp resistance (against)

The other thing is that with a wok, pretty much every time you're cooking in it, you're going to be deglazing it with a liquid, you know, at the end you're going to be putting a sauce in there. Um and that liquid is very often going to be um acidic. So, that's also going to strip the seasoning.

Um so, if you order a raw carbon steel wok, the first thing you want to do uh is scrub it out really nicely because um there's a layer of sort of thick machine oil on there that's there to protect it from moisture because moisture will cause carbon steel to rust.

if you leave your wok uncoated with oil, the moisture in the air is going to interact directly with the carbon steel and it can cause it to rust.

You know, the only extreme cases are if you put it in storage for a couple years and you come back and the rust has attacked the metal so much that there's actual sort of pitting. Sometimes I've even seen carbon steel pans that are almost eaten all the way through as the rust spreads. In those cases, there's not…

5:01 objects Marion Grasby

You simmer something acidic for too long or you didn't wash up your wok properly and it looks like this. So, this is what happens when your patina gets damaged.

durability about Woks Owns it The only guide you need…seasoning & maintaining your carbon steel wok

Cites acid resistance (against), seasoning durability (against), warp resistance (against)

This sort of damage is really common.

down and heating up is that obviously, if you keep the wok heating and heating and heating, one, your fire alarms might go off, and two, you do risk the wok popping or warping because you're heating an empty pan.

0:00 objects Prudent Reviews Cookware Reviewer

Bare cast iron Dutch ovens need to be seasoned with oil to prevent rusting. And when you simmer liquids for long periods, especially acidic liquids like tomato sauce, the seasoning will degrade, and tiny bits will flake into the liquid.

durability about bare cast iron 10 Dutch Oven Buying Mistakes to Avoid

Cites seasoning durability (against)

2:31 objects Autodidactically Yours Food Writer

now this is obvious for anyone who's done any research on using a carbon steel pan you obviously do not want to put tomatoes or vinegar in the pan right

durability about Carbon Steel Pans Owns it Black Carbon Steel Pan in JUST 6 MONTHS (3 EASY STEPS)

Cites acid resistance (against), seasoning durability (against)

another weird one raw spinach i did some research on it afterwards and apparently there is a acidic element in spin it raw spinach that strips the seasoning from the pan when you cook it in there

3:37 objects Prudent Reviews Cookware Reviewer earns commission on this

but I noticed after using the skillet a handful of times that the seasoning wears off. Because they apply such thin layers, you need to apply one or two more coats either before you start cooking or soon after.

durability about Stargazer cast iron skillet Tested it Stargazer Cast Iron Review: Is This $145 Skillet Better Than a $30 Lodge?

Cites maintenance (against), seasoning durability (against)

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so I will earn a commission if you click and buy but at no extra cost to you.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

3:06 objects Uncle Scott speaking on Uncle Scott's Kitchen Beginners

now my mother's case she followed the mat for directions to a tee she used the potato peels salt and oil method and cook those twice and as matter of fact she ended up cooking them for like an hour and a half and at the end of the hour and a half the pan still had not changed color she had a spot of seasoning in the…

reliability about Matfer carbon steel pan Passing on someone else's experience Matfer Carbon Steel Pan Seasoning Problems Solved

Cites seasoning durability (against)

5:01 objects KeithTube

It's going to come off. It's I mean, it's You can see it moving there. Can you see how that that stuff's moving around? It's going to come off pretty easily. But you can see under where that is the the markings where it's not slick black anymore. All that's in the surface, these little lines and stuff. Almost…

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Cites seasoning durability (against)

this has already happened to me in the past few weeks, a spot of cheese got stuck in there and didn't want to come out. I had to get so aggressive with that spot that when it did come up, all of the black came up with it. And then you have to re-season to try to replace that bare spot, or that's going to be a spot…

8:32 objects Prudent Reviews Cookware Reviewer

In the meantime, just make sure to dry it thoroughly after washing, otherwise it can rust.

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Cites maintenance (against), rust resistance (against), seasoning durability (against)

7:32 objects Prudent Reviews Cookware Reviewer

In the warp test, it started out completely flat, but after heating, the center bowed outward slightly and the pan developed a minor wobble. So, you need to be careful and preheat slowly, especially on induction.

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Cites seasoning durability (against), warp resistance (against)

9:33 mixed Prudent Reviews Cookware Reviewer

It's heavy, and the seasoning doesn't adhere well to the slick surface at first, but it performed well across every test.

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Cites seasoning durability (against), weight (against)

11:34 mixed Hannah of America's Test Kitchen Buy It For Life Enthusiasts

you can see this pan has a nice non-stick layer started on it that will build over time. But you can do things in the normal path of cooking that will damage that non-stick surface. Really acidic things, for example, like tomato sauce, or white wine, or lemon juice. They can strip that coating back a little bit. This…

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Cites acid resistance (against), seasoning durability (against), repairability

Seasoning is a process. It can take upwards of a year to fully season a pan, even if you use it frequently. And sometimes, the seasoning will look like you're taking one step forward and two steps back. It can look blotchy, and brown, and sad.

17:34 objects J. Kenji López-Alt

Um so you get this uneven uh metal expansion um which is which makes it really difficult for any sort of seasoning seasoning layer to actually stay there. Um it's going to it's going to come out each time you cook.

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Cites seasoning durability (against)

3:30 objects Prudent Reviews Cookware Reviewer

Stargazer skillets are also pre-seasoned but have a thinner coating that wears off more quickly. Even after re-seasoning, I've had some issues with the seasoning wearing off.

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Cites seasoning durability (against)

11:04 objects J. Kenji López-Alt

Now, the big thing about cast iron is that because it is reactive to water, you cannot let it soak. You cannot let it sit and air dry. Um, you have to immediately sort of hand towel it dry. Um, or do what I do right now, which is, uh, just sort of reseason it after each use.

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Cites maintenance (against), seasoning durability (against)

Cast iron, you know, if you really scrub at it, you will start to take off layers of the seasoning. It's not the end of the world. You can reseason the pan. Um, but you do have to be a little bit more gentle with cast iron and metal.

1:00 objects Helen Rennie

So, I started researching why carbon steel might not hold the seasoning and came across an interesting idea. It might be too smooth.

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Cites rust resistance (against), seasoning durability (against), surface finish (against)

22:30 objects Rob earns commission on this

So we browned them and then delazed with shaing Chinese wine and that actually did peel some of the seasoning off of the mineral B pro.

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Cites seasoning durability (against)

Rob earns commission on this. Stated in the source: “and we have an affiliate link below” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

12:04 objects Noah Bristol

The result looked pretty good at first, but the seasoning was weak

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Cites seasoning durability (against)

This is the same thing that happened to my initial burner seasoning on the Lodge carbon steel.

2:31 objects Uncle Scott speaking on Uncle Scott's Kitchen Beginners

I also am having a little trouble getting the seasoning to develop and come in, or what they call the break-in period. At a month and a half in, I am still having trouble getting non-stick eggs.

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Cites maintenance (against), seasoning durability (against)

Owned 2 months

I have reseasoned this pan multiple multiple times. I have seasoned it with Crisco, with grape seed oil, with peanut oil. I have seasoned it in the oven. I have done carbon steel type seasonings on a stove top, getting the pan smoking there.

0:30 objects Prudent Reviews Cookware Reviewer

The last downside is that the smooth surface doesn't hold on to seasoning as well as rougher cast iron, so you're going to need to re-season it more frequently until it builds up a solid base of seasoning.

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Cites seasoning durability (against)

3:38 objects Prudent Reviews Cookware Reviewer

GE's support documentation says to avoid cast iron on its electric stoves for two reasons. First, cast iron can scratch the surface of the cooktop

use-case fit about Cast Iron Skillets Passing on someone else's experience You've Been Lied To About Cast Iron Cookware

Cites heat retention (against), maintenance (against), rust resistance (against), seasoning durability (against), stovetop compatibility (against)

Second, cast iron retains a significant amount of heat. That heat can radiate back onto the cooktop and cause the burner to shut down if the surface temperature becomes too high

But simply cooking bacon is not the best approach to build an initial layer of seasoning, and here’s why. First, most bacon contains sugar, and that sugar will caramelize and make the surface sticky

Secondly, bacon and other animal fats can become rancid if you cook with those fats and store your skillet without washing them off completely

And lastly, the purpose of seasoning cast iron is to prevent rust. When you cook bacon, the fat only covers the interior of the skillet, leaving the exterior and handle unseasoned and unprotected

5:01 objects Dan Souza speaking on America's Test Kitchen Professional Kitchens

Now, compare that to a non-stick pan that is maybe treated with Teflon. its best when it comes right out of the box and then it just gets worse over time as you use it.

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Cites seasoning durability (against)

8:32 objects Prudent Reviews Cookware Reviewer

One thing to know about Smithey Made In and some of these other skillets with smooth cooking surfaces is that the seasoning can be harder to build evenly at first. It can look blotchy or fade in spots, but over months of cooking, it gradually darkens and evens out.

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Cites rust resistance (against), seasoning durability (against)

7:02 objects Prudent Reviews Cookware Reviewer

The three with the smoother surfaces, especially Smithey and Stargazer, tend to get blotchy, and their seasoning fades, especially when cooking on high heat.

Two judgements rest on this sentence:

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durability about Smithey cast iron skillet Tested it cites seasoning durability (against)

Best Cast Iron Skillet? I Tested Lodge, Smithey, Field, Stargazer, & Calphalon

1:01 objects Uncle Scott speaking on Uncle Scott's Kitchen Beginners paid by this brand

is what this pan looked like before and then after soaking in standing water for 24 hours

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Cites rust resistance (against), seasoning durability (against)

Uncle Scott paid by this brand. Stated in the source: “This video is sponsored by De Buyer and will eventually end up on their channel as well.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

the first time you see rust on one of your fancy deuer carbon Steels it can lead to a feeling of panic

notice that a lot of the seasoning has come off of this pan it's okay we're going to reason it again here in just a few minutes

19:23 objects Backwoods Gourmet Channel

you still see it still has kind of a brownish color and compared to the field

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Cites seasoning durability (against)

4:31 objects Tom's Kitchen Cookware Reviewer

the Medford had some issues but it's normal stuff it wasn't anything crazy the seasoning did get stripped a couple of times here and there I think they were mainly due to user error on my part but it came right back up

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Cites seasoning durability (against)