HuskyHawk
The triumphant return of the Blues Brothers.
- Joined
- Sep 12, 2011
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- 32,142
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Back in the great "what stove should I buy" thread of 2021, I mentioned that we got an induction range. It's ok. One limitation is that the ubiquitous aluminum pans with non-stick coating don't work unless they have a disk on the bottom. We've got a big cast iron pan, which came pre-seasoned, and it is ok. But I missed a small egg pan I used to make egg sandwiches, and found a French carbon steel pan, that needs to be seasoned. I've tried it, scrubbed it off, tried it, scrubbed it off and just tried it again. This is the result. Does this look right? When I see the videos online it doesn't have these rings and uneven patches. Anybody know what I'm doing wrong? In particular I can't seem to cover the handle area and that's where eggs stick the worst.
By the way, if I can figure this out I may get more of these pans. Lighter and easier to use than cast iron. Still built for a lifetime.
By the way, if I can figure this out I may get more of these pans. Lighter and easier to use than cast iron. Still built for a lifetime.