7 ms·

Just season some carbon steel baking pans. The seasoning is non-stick like coating. And works well enough for most things in my experience.

• burnt-resistor 1y ago
  And carcinogenic as fuck. "Seasoning" is basically plastic made from burnt oil with constituents including acrylamides. Why not cook on less toxic surfaces that are clean?
  • metalman 1y ago
    Acrylimides do not apear to be likely to acumulate on iron cookware, and types that may be formed in food, are not concidered probimatic. https://en.wikipedia.org/wiki/Acrylamides https://en.wikipedia.org/wiki/Acrylamides
  • anfilt 1y ago
    If your worried about acrylamides then you should not be browning any starchy foods. A lot cooking intentionally wants the Maillard reaction for flavor and texture reasons. When it comes to seasoning carbon steel you should not be letting carbon build up. It's a bad habit. If your getting carbon build up clean it off with something coarse like salt or a metal scrubber. After that if you need to it's not hard to give a pan a quick touch up seasoning with oil. Carbon steel is much quick to touch up season than something like cast iron. Cast irons rough sand cast surface means you generally need a much much thicker seasoning layer. You also should still clean the pan too! Modern dish washing detergents are generally not made from lye so won't strip your seasoning.
    • jaredhallen 1y ago
      You can smooth out a cast iron cook surface. It only tales a few seconds with a flapper wheel on an angle grinder.
      • marssaxman 1y ago
        Wish I'd thought of that; I spent a couple hours at it using an orbital sander, up to 320 grit. No regrets though, that pan is easily my favorite piece of cook ware.