Ditched all non-stick and have exclusively stainless steel cookware now. Interested in carbon steel. Are premium brands worth it or is it all the same? Any brand recs?

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[–] 2 points 1 year ago (2 children)
  • [–] 3 points 1 year ago (1 child)

    I will warn you that the wax coating they use for shipping is pretty tough to get off. I recommend super hot water and steel wool or a metal scrubbie.

    But it doesn’t take much to build a seasoning on them. I just cooked oily foods the first couple times and try to do a light oiling after drying them. It holds pretty well and even when I’ve stripped them accidentally, it comes back within 1-2 uses. Hope you enjoy!

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