aintnojive
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- Joined
- Mar 28, 2011
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Can you ever get the seasoning to the point that you can cook sauces in a carbon steel pan? I've got an 11" that I seasoned per the instructions, and thought I had a nice even seasoning on it, only to have it flake off into my sauce. So, I scrubbed it bare, and tried again. It's fine for meat, and sticking isn't much of an issue, but the seasoning still seems weak...like I've got a layer of carbon rather than a truly bonded layer.
I managed to warp the base a little on my crappy old stove, so I'm tempted to just start fresh with a new pan.
I managed to warp the base a little on my crappy old stove, so I'm tempted to just start fresh with a new pan.