i'm relatively new to carbon steel pans.
you all motivated me to try it. for the most part it is awesome. it has taken a fair share of the workload from my old griswold cast pans.
what i dont like is how delicate the seasoning is. yesterday i tossed a few coins of andouille sausage in the pan to set on top of white beans and the pan now has shiny spots where the sausage seems to have cleaned the pan of seasoning.
i'm not convinced i'll ever get it to the level of my cast iron in terms of seasoning.
i dont wash it..if it gets bad, i might boil some water in it and wipe it out. that move has taken off seasoning. if i had a Griswold with sloping sides, i might never get into carbon pans.