Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

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Blue Steel Convert (lemmy.world)

submitted 5 months ago by [email protected] to c/[email protected]

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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.

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[–] [email protected] 2 points 5 months 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.