[surfpel]

Health issues aside, speaking as someone who uses only carbon steel and stainless steel cookware, I still wouldn’t recommend it for most people. It’s a lot of work just to maintain and learn how to work with these pans.

That being said, I love how much more forgiving, durable, and long lasting these pans are compared to Teflon coated pans and I’ll never go back.

[hackerlight]

I'm a novice and find it easy to maintain. There's no need to clean it extremely well between cooks, just with tap water and your fingernail. Some small amount of leftover seasoning is okay.