Updated 30-Sep-2024
Update 30-09-24 Wow, turns out everyday induction cooktops are horrible to work with carbon steel. My guess is that gas is needed, or a much improved induction. Both of which I'm not really interested in. Therefore, for the standard frying pan, a non-stick option is a better result at this timee. Stainless (or non-stick) for the larger pots and smaller sauce pots.
My guess is that De Buyer Mineral B is the line of choice. I'm going with the Country Fry Pan 24cm. This is a carbon steel pan that can last decades and is seasoned. Stainless steel should be fine for saucepans and stewpans. Do we really need more than three pans (other than possible duplicates)?
Seasoning a carbon steel pan
- De Buyer - Carbon steel seasoning instruction
- Reddit - De Buyer Mineral B seasoning
- America Test Kitchen - How to season carbon steel cookware, maintenance and re-seasoning <-- re-read, regularly
- Reddit - De Buyer seasoning instructions
- Reddit - Mineral B attempted seasoning
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