Journal
How to Season Carbon Steel Without Overthinking It
Seasoning carbon steel has acquired a suspicious amount of drama on the internet. There are rituals, charts, oil debates and photos of pans that look like polished black mirrors. Lovely, but unnec...
Read moreThe First 30 Days with Your Carbon Steel Pan
The first month with a carbon steel pan is a calibration period. You're learning the pan, and the pan is developing its surface. What feels like a temperamental piece of equipment in week one is o...
Read moreHow to Get a Restaurant Sear at Home
Restaurant sear has a specific look: deep browning, crisp edges and the feeling that somebody knew what they were doing. At home, the same result comes from four unglamorous habits: dry the food, ...
Read moreHow to Cook Eggs in Carbon Steel
Cooking eggs in carbon steel is a rite of passage. It can also be breakfast, which is the more useful outcome. Eggs are delicate, quick and unforgiving of a cold pan. The good news is that the met...
Read moreThe Carbon Steel Wok: Why It's the Most Versatile Pan You're Not Using
The wok is one of the most enduring cooking vessels in human history, used across East and Southeast Asia for thousands of years. The Western kitchen adopted it more slowly, and many home cooks st...
Read moreWhy Food Sticks — and How to Stop It
Food sticking to a pan feels personal. It is not. Sticking is usually a small cooking message delivered dramatically. The pan may be too cold, too hot, too dry, overcrowded or dealing with food th...
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