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[QUESTION] What are your favorite spices to use in soups?
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Seasoning doesn't "stick" on carbon steel like cast iron. You aren't leaving a surface on the pan.
The short over simplified version is your just getting the pan really hot.
If you're not scrubbing that thing with soap and treating it like cast iron, like I suspect, you are just doing extra work.
That comment you keep referencing in here is worthless fyi.
But you are leaving a surface on the pan when seasoning carbon steel, a thin polymer. Also wdym treating it like cast iron? AFAIK their non-stickness works in the same way. (I definitely treat them the same and it seems to work)
Sorry, what do you mean extra work? I season my regular carbon steel pan after I wash it. I avoid using soap to wash unless it’s really full of grime. I also bought it unseasoned so I had to go through the entire seasoning process before using it. I haven’t bought the nitrated carbon steel pan in the picture yet.
Avoiding soap and not taking a scrub brush to it. You can skip all that, just use dawn and a scrub pad