Stop Seasoning Carbon Steel Like Cast Iron

Stop seasoning carbon steel like cast iron: cast iron runs two to four percent carbon, carbon steel runs about one percent. I cooked on the line for forty years, from nineteen seventy-nine to twenty nineteen. Short-order, flat top, fry station, breakfast rush. A cook doesn't buy his tools. He earns them. This video is seven pans and months of testing, so you stop guessing why the egg sticks. WHAT YOU NEED four cheap carbon steel skillets at three or four dollars each white vinegar at two and a half percent lye bath Barkeeper's Friend hydrogen peroxide uniodized salt steel wool paper towels or a rag that is a hundred percent natural fiber Here is what you will learn: ✔ It sticks in a patch where the heat was, not everywhere ✔ Cast iron is poured into sand and porous, carbon steel is rolled flat ✔ Acid digs into cast iron pores and works unevenly, not on carbon steel ✔ Wax coating defeats vinegar, boil water first to see it ✔ Past five hundred and fifty degrees iron forms magnetite, blue is the target ✔ Blue past dark goes brittle and flakes, Barkeeper's Friend strips it back ✔ Flip the pan upside down for a more even blue ✔ Oven seasoning looked fine then fell apart on the first cook ✔ Too much heat, oil on a screaming pan, and a polyester rag that melted You do not need a factory-seasoned pan. You need bare steel and the heat to blue it. What did your mother or grandmother keep on the stove, and what did it look like when it was finally right? Keep it hot. Keep it oiled. Keep it simple. Chapters: 0:00 - Why Your Seasoning Fails 2:17 - Acid Test: Cast Iron vs Carbon Steel 4:35 - Rust Bluing Experiment 6:56 - The Science of Seasoning 9:13 - Oleophobic Surfaces Explained 11:31 - What Actually Works #carbonsteel #castiron #seasoning