this post was submitted on 15 Aug 2024
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[–] grue@lemmy.world 2 points 2 months ago (1 children)

(although I don’t see the benefit of steel)

I could be wrong, but I think carbon steel skillets and woks are supposed to be treated the same way as cast iron.

[–] rustydrd@sh.itjust.works 1 points 2 months ago

Carbon steel, yes. Stainless steel, no (you can season that one too, but the coating will not stick to the pan well due to the steel's smoother surface).