milford
Cook
Several months ago I got a Matfer 11" carbon steel pan. I figured that if I can handle 4 cast iron pans, 1 carbon steel should be easy. Ha,Ha.
So far, the only thing that doesn't stick to it are home fries. Bacon and eggs stick like crazy. I have seasoned the pan per instructions. I have even gotten it to take on a dark brown finish. But it doesn't work. Right now, I have water soaking the eggs loose. I Can either try and save it or pitch it.
I'll clean it up again and try some steel wool to clean up the pan. If I try again, I ran across a YouTube video where the whole pan (carbon steel) was baked in the oven for a couple of hours and the whole pan turned brown with the non stick finish.
Anyone have any suggestions.
So far, the only thing that doesn't stick to it are home fries. Bacon and eggs stick like crazy. I have seasoned the pan per instructions. I have even gotten it to take on a dark brown finish. But it doesn't work. Right now, I have water soaking the eggs loose. I Can either try and save it or pitch it.
I'll clean it up again and try some steel wool to clean up the pan. If I try again, I ran across a YouTube video where the whole pan (carbon steel) was baked in the oven for a couple of hours and the whole pan turned brown with the non stick finish.
Anyone have any suggestions.