|
|
|
|
|
|
by verall
1748 days ago
|
|
|
I cook with my carbon steel somewhat often, and it seems to have built up a nice thin black layer that keeps most things from sticking. Cleaning is a breeze, some dish soap and a couple scrubs. None of the black layer comes off. Rice does not stick at first, but as it gets hot it does, unless I put around 3x the oil I would prefer. I have a gas range with a large burner so it gets very hot. |
|
|