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Just got carbon steel pan, didn't expect black spots

Thanks. What I really like about this cookware is that if you screw up you can try again at the cost of cleaning it completely.

Jan 28, 2013
avrecko in Cookware

Just got carbon steel pan, didn't expect black spots

Yeah, I've completely removed the coating. Now I am going again.

Jan 28, 2013
avrecko in Cookware

Just got carbon steel pan, didn't expect black spots

Thanks guys for the tips! Really appreciate it.

Wow, what an experience. The pan has spirit. It is amazing to see how the surface reacts so quickly to stuff.

I used organic Apple Vinegar 5% and wow a rainbow of colors. Now I used regular White Vinegar 9% and it cleans much much better.

I also did the first flaxseed oil coating using stovetop method. I now see the added value of the oven method - you can also treat the bottom. But I'll still go with the stovetop.

I totally botched the first coating. Now I cleaned it and going for 2nd try.

Flaxseed works great, I only managed to have a small spot with super thin layer. That layers is like rubber to the touch but the rest is thicker and is like a glue on touch. Definitely you need to be precise other-wize it is useless. Amazed on how resistant the coating is when cleaning it.

I also am using now medical gauze instead of paper cloth much much better for distributing the oil.

Definitely worth the investment in time and money.

Jan 28, 2013
avrecko in Cookware

Just got carbon steel pan, didn't expect black spots

Imho the no-oil thing is bullshit. There are many health benefits of "healthy" oils.

http://www.health.harvard.edu/newswee...

...the monounsaturated and polyunsaturated fats found in olive oil and other vegetable oils, nuts, whole grains, other plant products, and fish -- are good for your heart....

Hydrogenated oils are the ones that are bad for your health.
http://www.bantransfats.com/

There is nothing bad in doing your eggs with lots of cold-pressed, non-refined, non-hydrogenated oils.

Ghee, Butter (High fat 80%+), Coconut Oil, EVOO...etc. So many healthy options and yet people go with little to no-oil. WTF!!??

Jan 28, 2013
avrecko in Cookware

Just got carbon steel pan, didn't expect black spots

Ok, I'll go with 100% vinegar 0% water. I understood you the first time. ;)

For how long should I soak the pan?

I only have organic vinegar it has "stuff" floating in it. Should I go with the "regular" stuff?

Jan 27, 2013
avrecko in Cookware

Just got carbon steel pan, didn't expect black spots

After looking them in the sunlight they definitely look brown. Definitely oxidation like you mention in the first reply.

I'd like to use the vinegar method. All of the articles I found are dealing with super heavy rust. Some say 50:50 ratio water to vinegar. Some say 1/2 cup of vinegar some say 100% vinegar. Nobody mentions what % acidity should the vinegar have.

Confusing...

Jan 27, 2013
avrecko in Cookware

Just got carbon steel pan, didn't expect black spots

Got it. The pan was in the car for a long time (it is winter). I had it indoors for about 40 minutes. It was dry but slightly cold.

Maybe I should have left it alone to warm up to room temperature.

Jan 25, 2013
avrecko in Cookware

Just got carbon steel pan, didn't expect black spots

A bit tired from work. I re-read the instructions, it says very hot water. I guess steaming hot is a bit overkill. Would prefer if they specified the temperature.

Is it safe to start the seasoning process? Or should I somehow deal with the spots?

I've been thinking to follow this http://www.youtube.com/watch?v=xoIO8Y...

Thanks for any pointers.

Jan 25, 2013
avrecko in Cookware

Just got carbon steel pan, didn't expect black spots

I just got De Buyer Carbone Plus pan. It looked nice and all shining.

I just thoroughly cleaned it under steaming hot water. Now from nowhere there is a ton of black spots everywhere.

Is this normal? Tried to clean it with a bit abrasive sponge but it is pretty much impossible to get it off.

This is my first time going with carbon steel. I looked at a couple articles on seasoning of carbon steel but there is no mentioning of the black spots.

Jan 25, 2013
avrecko in Cookware

Pan recommendation

You're all right.

I'll go with the t-fall non-stick for morning omelettes. The t-fall is pretty common in Europe. Will take their more expensive but still cheap compared to Swiss Diamond/Scampan pan.

Now, for the steak. I went to a store that sells Le Creuset. That stuff looks nice and is heavy! I am not sold on the coating and the coating is missing at the edge.

I'd like to try carbon steel. Never cooked in this kind of cookware. But looks like all the benefits of cast iron with less weight.

Which carbon steel pan comes recommended? I see de Buyer comes up in discussions. But they have a few different lines of pans.

Dec 29, 2012
avrecko in Cookware

Pan recommendation

I am looking for a new fry/skillet/saute pan. Definitely not non-stick.

I'll use it mainly to cook steaks and omelettes. I definitely want a lid.

I am leaning towards stainless steel as it has absolutely no coatings.

What is the top of the line of stainless steel pans out there?

Thank you.

Dec 28, 2012
avrecko in Cookware