Swapped stainless pans for carbon steel and my omelets finally don't stick

I ran a line at a brunch spot in Austin for 2 years and fought with nonstick pans every day. They'd last maybe 3 months before the coating started peeling. Switched to carbon steel about 6 weeks ago and seasoned it right with flaxseed oil. Eggs slide off now without any spray or butter bath. Cleaning takes 30 seconds with a chainmail scrubber. Anyone else make the switch from nonstick and notice a big difference on the flat top?

3 comments

3 Comments

rileynelson2mo ago

Hold up - I gotta push back on this a little. I tried carbon steel for about 2 months and went right back to stainless. The seasoning was never consistent for me, and eggs would stick in spots no matter how much I babied the pan. Maybe I just got a bad batch or something, but my stainless works fine with a little butter and the right heat.

wendy_jackson1mo ago

Jumped right into the same boat myself actually. I gave carbon steel a solid three months, tried all the tricks - grapeseed oil, potato peels, the whole nine yards. But every time I made scrambled eggs I'd get this one weird sticky patch right in the center that was just impossible to fix. My stainless steel pan with a pat of butter handles eggs way better for me, no fuss at all. I think sometimes people just get lucky with their seasoning or maybe it's the stovetop or something.

murray.spencer2mo ago

Switched to grapeseed oil for seasoning @rileynelson smoothed everything out for me.