drchrisdvm2009
MemberGot rid of the matchlight.
Hi everyone! I'm brand new here, but hoping to learn lots. I've been browsing the forums for a while until I was approved to post, and have read most things about Cast iron and carbon steel, but everything sounds awesome on paper, but when I go to translate it to my actual pans, I seem to suck.
I bought 2 Prep'D skillet's in cast iron and seasoned with an oven method 6 times using canola oil. I went to cook a steak on it the first time and half the seasoning just flaked off. I stripped and then re-seasoned with Flax oil, again with the oven method, 6 additional times. Cooked a chicken dish on the cast iron over medium heat on an induction stove, and again, 3/4 of the seasoning just flaked off. It has never become smooth, to where an egg would slide around and I'm just frustrated with it. It has a nice black patina, but still not smooth. I've been using this nearly daily for the past 3 months, and I'm not sure what to do with these.
I then went and got 3 Misen carbon steel pans. Seasoned with the oven method with their proprietary wax. 5 seasonings, and it looked good for a few days, still not non-stick, but decent. Until I cooked a chicken parm, and the entire seasoning flaked off.
What am I doing wrong? In the past 1/3 of a year, I have pans that food just sticks and I am getting discouraged with cooking. I took some pictures of the carbon steel pans post cooking, and one of the cast iron.
I bought 2 Prep'D skillet's in cast iron and seasoned with an oven method 6 times using canola oil. I went to cook a steak on it the first time and half the seasoning just flaked off. I stripped and then re-seasoned with Flax oil, again with the oven method, 6 additional times. Cooked a chicken dish on the cast iron over medium heat on an induction stove, and again, 3/4 of the seasoning just flaked off. It has never become smooth, to where an egg would slide around and I'm just frustrated with it. It has a nice black patina, but still not smooth. I've been using this nearly daily for the past 3 months, and I'm not sure what to do with these.
I then went and got 3 Misen carbon steel pans. Seasoned with the oven method with their proprietary wax. 5 seasonings, and it looked good for a few days, still not non-stick, but decent. Until I cooked a chicken parm, and the entire seasoning flaked off.
What am I doing wrong? In the past 1/3 of a year, I have pans that food just sticks and I am getting discouraged with cooking. I took some pictures of the carbon steel pans post cooking, and one of the cast iron.