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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founded 1 year ago

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Do I need to start over or can this be salvaged? (mander.xyz)

submitted 7 months ago by [email protected] to c/castiron

29 comments fedilink hide all child comments

Also this might be off topic for this community as this is a carbon steel pan (Merten & Storck).

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[–] Olap 1 points 7 months ago* (last edited 7 months ago) (2 children)

Isn't all steel carbon steel? What's the difference here?

[–] [email protected] 3 points 7 months ago (1 children)

The amount.

[–] Olap 1 points 7 months ago (1 children)

This pan is so dark, I've no idea how I'm getting downvoted. Could be anything under that. And this article https://www.xometry.com/resources/materials/high-carbon-steel/ suggests heat treatment is very bad for high carbon steel.

I've steel pans that are well used and they are nowhere near this colour. Would love to see if it cleans up and some after pictures OP!

[–] [email protected] 2 points 7 months ago (1 children)

I've no idea how I'm getting downvoted.

I don't agree with this use of downvotes, but to answer your question, I suspect it is because you wrote that steel is non-stick. It isn't. Steel pans can be made non-stick with a coating of teflon or polymerized oils.

[–] Olap -1 points 7 months ago (1 children)

The teflon is indeed my original intention. Trying to find a steel pan without can be challenging even!

[–] bitwaba 1 points 7 months ago

Not really. Just look for "carbon steel" in like, any internet search. Sometimes you end up with results that are Teflon coated, but in general carbon steel is the preferred term for pans used in professional kitchens because they're sturdy, relatively cheap, lighter than cast iron, and can be made non-stick through the same process used with cast iron.

[–] [email protected] 2 points 7 months ago* (last edited 7 months ago)

Yes but carbon steel in this context refers to steels with moderate carbon content(under what you would find in cast iron) and no chromium that would make it stainless steel

Typical carbon steel alloy is about 1% carbon and rest iron, cast iron pans are >2.5% carbon and stainless steel has usually about 15% chromium and few percent of other metals aswell