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?

2 comments

2 Comments

rileynelson29d 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.

murray.spencer29d ago

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