I bought a set of three carbon steel pans, and they are amazing. Is this allowed here? They are 99% iron I think.

They are lighter than a full iron pan but you still season them in the same way.

I have had an iron pan dedicated to meat cooking for a few years now, but I’m not sure it will get much use now.

These are new pans, so I’ll have to see how they last, but I’m very optimistic.

  • Luvs2Spuj@lemmy.worldOPEnglish
    2·
    30 days ago

    I didn’t get anything as specific as beef and onions, just generic how to season and how (not) to clean. I don’t think it matters too much what you do first, but beef seems like a good start!

    The one thing I have wondered is cast iron seems better for transferring into the oven.

    I’ll try post back with a bit more experience.

    • Cheradenine@sh.itjust.worksEnglish
      1·
      29 days ago

      As long as the handle isn’t painted it’s fine in the oven. I stick mine in the broiler if I want to brown the top of some dish.