I’ll look into carbon steel if I ever need a new one, thanks. But honestly, cast iron is just build to last.
And I don’t trust the soap around here, my first seasoning-tries went horribly flakey after I used soap on them. I’d rather just hot water and scrub, stuff usually just wipes off.
Soap is ok for washing (as long as it doesn’t contain lye).
And carbon steel pans are a lighter alternative.
I have a carbon steel wok and I absolutely love it. I have a couple cast iron pans but I haven’t used them in a while because of it.
I’ll look into carbon steel if I ever need a new one, thanks. But honestly, cast iron is just build to last.
And I don’t trust the soap around here, my first seasoning-tries went horribly flakey after I used soap on them. I’d rather just hot water and scrub, stuff usually just wipes off.