I bought a Debuyer carbon steel skillet, followed the potato-skins-and-water boil to start seasoning, and the darn thing has continued to stick. Reading this thread has motivated me to go back to working on it once I find it again (got fed up and put it away in the Pot Cabinet From Hell a couple of years ago).
i hope this isn’t considered a threadjack, but is seasoning carbon steel any different from cast iron? I don’t have a problem with any of my cast iron, and I have a lot of it- bought new and used, cheap to pricey.
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