I purchased a Made In piece at an estate sale. It has some rust and was wondering how to clean it up? I don't feel safe using it in its current condition. I believe it's a Wok (2 handles). Thanks!
I use coarse kosher salt and I cut a potato in half then I scrub it really well. Then I'd ride on the stove rub just a drop of oil then I'll wipe it out really well.
I Put water in MY pan, boil it then take a scrub brush( plastic). His technique on the third pan is perfect. I season with lard 150 in the oven for 15 minutes, wipe it out then 300 for 30 minutes. Perfection!!!
Modern dishwashing soaps are fine to use. They help prevent build up of carbon layer. If your pan can’t survive being washed with a dish soap, then it wasn’t seasoned properly. I wash all my carbon steel and cast iron regularly with soap and have never had to reapply seasoning and they still work perfectly.
Yeah I never understood why people are afraid of it. They must’ve never had to clean burnt on oil from a splotchy seasoned pan or bottom of the oven before 😂 that shit takes a lot more than dish soap to clean.
I recently purchased a Made In steel wok and it has seasoned so nicely! I am cooking everything in it and the heat radiates so well. Best fried rice I have ever made was yesterday :)
I was relieved when you mentioned seasoning "chipping." I used your seasoning in the oven method, and even fried potato peels as you suggested. I have only used my pan 4 times, and the seasoning is chipped in a few areas. Scared me, but now I know to just keep using and cleaning it properly.
My favorite pan, can you please demonstrate cleaning the none black carbon steel pan because my blue carbon steel is my most used and came package interior black compared to my Matfer Bourgeat Black Carbon steel which hadn't turned darker yet. They are both my beloved but differ in thickness and weight, although my blue carbon came preseasoned. I would like to you to tutor and demonstrate cleaning the lighter color one. Thanks
Thank you. This gives me the confidence to not over clean my carbon steel pan. Question: does it matter what kind of oil is used? I cook my eggs in butter. Can I use the wipe and store method when using butter?
Hello, i made the mistake of using salt and water to clean my pan after only cooking bacon (installof just wiping it). After washing i dried it and set it on the range to dry completely but the next morning I saw a few minor patches of rust. Do I need to follow the restoration video with the baking soda and vinegar?
It does sounds like your pan may need to be stripped and re-seasoned. You'll need a chainmail scrubber, Made In Stainless Steel Cleaner (Bar Keeper's Friend works too), and gloves. Create a paste and scrub until you see the bare metal. After removing the seasoned layer, watch our video on seasoning carbon steel for guidance: th-cam.com/video/pJ0H6bbfwMI/w-d-xo.html For additional help, email us at hello@madeincookware.com with a photo of your pan
Great video. Is it okay to use things like the steel mesh (chain mail style) scrubbers to get stubborn things off of the pan or will it damage it or mess with the seasoning of the pan?
@Steve Barnett Thanks for the quick response. I tried the boiling method today on my Made In Roasting Pan and it worked great! I've got a couple Blue Carbon pans and was wondering why they didn't look as good as I thought they should, but even with using the mesh scrubber, they still performed amazing. I can't wait to see the results of NOT using those scrubbers!
Steve is awesome-Love this video series! As brief as the previous videos were, there were several inconsistencies between them and the printed directions provided with the carbon steel pan. This new format is super informative and clear. Anxiously awaiting your restore video-someone else took over cleaning duty and left water in my new carbon steel pan! Thankfully I was only a single seasoning in, but now have no idea how to handle the rust and splotched surface. What should I do next?
I wish I had had these videos when I received my lead in carbon steel lock several months ago. I even purchased Made In pan wax. I followed the written instructions included with the walk to the note. The pan continues to streak, stick and discolor. I’m not sure what to do at this point
I use Traeger all natural cleaner (smoker stuff) for cleaning my pans just spray a little on after the pan is cooled let sit a few minutes then wipe it clean and my pans look brand new, no harness or abrasive I re oil just a few drops just before use I don't like oily pans setting around. I love my made in pans and will be buying more Danny.
This was good. It'll work for the flat bottom wok I suspect. I do have a question. On our wok we do have a brown stickiness up the sides in a few places. Why is this and how to I remove it. When I am stir frying the brown on the sides catches parts of my vegetables and meats. Any suggestions? Thank you. I do love the wok!
Do a show about cleaning a porcelain coated cast iron casserole next please. Mine is a used one, but it is scratched a lot by the previous owner. Can it be rehabilitated?
Need close up of inside pan … received mine with the limited instruction book… wish I saw your videos before I started “seasoning “ mine because food is still sticking after using it numerous times. When will is be properly seasoned- or should I start all over?
@Steve Barnett Thanks- will try the grape seed oil- I had used canola. I have watched numerous videos.. will definitely keep working at it. Thanks for the feedback.
Thank you for the clear instructions! I just bought a carbon steel pan and it was hard to grasp the concept of not washing my pan with water and soap. If I am cooking something with a strong beef scent and plan to cook something after that contains no beef, what would be the best option? Thank you!
Steve....excellent tutorial....in the past year I have gone to some carbon steel but I think the one thing people (& some chefs) can't get past is doing eggs on this surface, frankly I would advise them to use a good nonstick pan for this because it ain't worth the aggravation of looking at egg "glue" -- for some reason with these pans most people start with eggs & this would be the last thing to start with, hence the complete discouragement using carbon steel.
After I cleaned my carbon steel wok using the method you showed, I found few spots are peeling 😨😨😨 ( I can see silver) what should I do now? That was my first cleaning and i already re- season them. Is there easy way to fix the peeling or I have to re-season again?
I have an induction cooktop and was thinking of using the potato peel method of seasoning. I have also heard that you need to season the outside of the pan, bottom and sides as well. Easier done on a gas stove I would think. Can I do the potato peel method? If I do, must I always use that method or should I just use the oven method. Thanks
So I have a carbon blue steel wok that was seasoned and it's still pretty good except that yesterday I cooked some tomato sauce in there and it stripped all of it's seasoning so naturally when I washed it with water only it looks like stainless steel now I did dry it and I did apply some oil and a paper towel but it just don't look the same when I 1st bought it. It looks like stainless steel vow
recently bought the pizza steel - would greatly appreciate a video on how to season and clean this (a little trickier than the pans - as you cannot boil in them.. unless put in a larger pan? and cannot really heat up on the stove (I have induction, don't want to burn oil on the surface from bottom of steel) I have managed to get to level 2 or 3 cleaning need with one use - and ruined my seasoning. Paper towels get shredded with the sharp holes. Help :) - Would also love a video on how to actually cook with the pizza steel. Thank you and great videos.
Thanks for the suggestions on future videos! Much appreciated! Also, we do have a video already on how to make pizza using the pizza steel on our TH-cam channel!
Help, I made a mistake and cooked something tomato based in my pan and totally messed up the seasoning. I have tried to re-season it several times but it hasn’t helped. What can I do?
Steve Barnett Thank you for getting back to me. It definitely does not have the nice non-stlck finish it started with. Very frustrated that I haven’t been able to achieve that. I have not scrubbed it with a brush and soap but maybe I do need to start over.
Bambu wok brush - done. Anything super hard, glass cooktop blade scraper. Salt will accelerate rust in any places the seasoning is weak - ask anyone who lives near the beach.
No need for them to be used every day. If they're seasoned correctly, they will store well! We have many people who leave them in their second homes for months at at time with no issues!
Coarse salt isn't all that cheap and you'll end up going through a lot if it's your main scrubber. I would just get a chainmail scrubber instead, which functionally does the same thing (scrapes off stubborn carbonized bits with very low risk of marring your seasoning; just make sure you use gentle pressure as aggressive chainmail scrubbing will eventually catch on your pan's seasoning).
I have not used a dishwasher in perhaps 15 years, even though I have had them. Something about the mindless work of washing dishes and pots and pans that I find cathartic.
Yes - that bothers ecologically conscious me also - only option I can think of are kitchen rags / dishcloths. But then you're left with pretty messy laundry.
I cooked food that had lime juice in its marinade, oops. My round carbon steel pizza pan, (the one with holes) now looks like a spotted hyena. How should I get this back into its winning shape? So far it seems to be more of a challenge than the traditional skillet.
Ok, what if I’m using the same carbon steel pan to cook steak, fish and my apple crumble.. how do I clean it then? Simply wiping it will carry the smells. Great video otherwise, thanks a lot for the tips!
The only thing I worry about is when you cook something and just clean it with salt and oil and the next day you cook some eggs for breakfast, wont your food taste and smell like last nights dinner?
@@tonygabagool Carbon Steel heats up significantly faster than cast iron and once seasoned, a smooth, non stick like surface makes Carbon Steel easy to cook with.
Dishwasher is the enemy to all my pots, pans and knives! They don’t go into the dishwasher! My kids learned this lesson the hard way when mommy went crazy on them
How misleading. Any body can clean any pan. The wildcard with carbon steel is that you have to live in fear of compromising the seasoning. And BTW if you sear a steak, you will lose your seasoning. And the only way that you, or anyone, can prove that the seasoning is intact is the make slider eggs. Your comment that “you might have to touch up your seasoning” is the great unknown. To season, the only sure method is a high heat, oil bake in the oven, probably twice. Carbon steel is about preserving your seasoning, NOT cooking. And did you notice that every Michelin starred chef uses nonstick to guide us through the recipe? Did you notice that every restaurant kitchen has tons of nonstick? Baking in enameled cast iron is the only use for the outdated cast iron/carbon steel material. And did you know that carbon steel leeches chemicals, including arsenic, to the point where one guru said people like the metallic taste of the carbon steel paella pan?
"If you remember anything I say, Don't use a dishwasher!" - Steve
Thanks man. Great help with seasoning. You are better than the French or Italian tutorials.
I purchased a Made In piece at an estate sale. It has some rust and was wondering how to clean it up? I don't feel safe using it in its current condition. I believe it's a Wok (2 handles). Thanks!
I just watched a ton of your cleaning videos. You have a knack for this. Made In should give you a raise.
I was so intimidated by carbon steel cleaning but now that it’s seasoned it’s the easiest pan in my kitchen to take care of!
This is the best video I've seen about how to clean carbon steel pans, and I've seen many such videos. Thank you!!!
Thanks for watching!
I never would’ve thought to use salt as an abrasive agent. The just unlocked a new world for my carbon steel. Thanks professor Steve!
Same here!! Who would have thought coarse salt would be it!
I use coarse kosher salt and I cut a potato in half then I scrub it really well. Then I'd ride on the stove rub just a drop of oil then I'll wipe it out really well.
I luv this guy,he knows what he’s talking about & knows how to fix or get pans in cooking order very knowledgeable
I Put water in MY pan, boil it then take a scrub brush( plastic). His technique on the third pan is perfect. I season with lard 150 in the oven for 15 minutes, wipe it out then 300 for 30 minutes. Perfection!!!
This is a game-changer for cleaning my pans! Steve does it again!
I love this guy, he makes me feel so confident
Modern dishwashing soaps are fine to use. They help prevent build up of carbon layer. If your pan can’t survive being washed with a dish soap, then it wasn’t seasoned properly. I wash all my carbon steel and cast iron regularly with soap and have never had to reapply seasoning and they still work perfectly.
I agree
Finally someone that knows what's up
Welches Spülmittel verwenden sie zum Beispiel..?
Danke für die Antwort und liebe grüße aus Deutschland 🇩🇪
Feels clean only when all that nasty smelly grease is all washed away. Don't want pancakes smelling like tallow from the burgers last night.
Yeah I never understood why people are afraid of it. They must’ve never had to clean burnt on oil from a splotchy seasoned pan or bottom of the oven before 😂 that shit takes a lot more than dish soap to clean.
The salt scrub blew my mind, but it makes so much sense! Good stuff.
Another helpful demonstration! I learn so much from watching Steve! Thank you Made In!
I use a wok brush to clean my carbon steel pan. These are safe enough for non-stick pans. I do rinse with water and wipe with a paper towel.
I recently purchased a Made In steel wok and it has seasoned so nicely! I am cooking everything in it and the heat radiates so well. Best fried rice I have ever made was yesterday :)
Love it! The wok is one of our best sellers and really holds heat nicely as you mentioned. Thanks for the comment!
Just used my new Made In 12” carbon steel pan to cook bacon. This helps me a lot with cleaning up and upkeep. Thanks Steve
Thanks for your feedback on our video. Glad it was helpful!
Another set of hot tips for Carbon Steel! Thanks Steve!
I was relieved when you mentioned seasoning "chipping." I used your seasoning in the oven method, and even fried potato peels as you suggested. I have only used my pan 4 times, and the seasoning is chipped in a few areas. Scared me, but now I know to just keep using and cleaning it properly.
Those are some beautifully seasoned pans. Very nice!
Thanks Steve for info. So once my wok is season properly,all I have to do after each cook is wipe it out and the cooking puts extra seasoning on pan.
Super super helpful. Thanks Steve and Made In
Glad it was helpful! Thanks for watching, Chip!
I wish these videos were available when I purchased the carbon steel pan and wok. Conflicting advice then.
I get it, I bought mine in the first wave of carbon steel. I stopped using them and went back to my cast iron.
My favorite pan, can you please demonstrate cleaning the none black carbon steel pan because my blue carbon steel is my most used and came package interior black compared to my Matfer Bourgeat Black Carbon steel which hadn't turned darker yet. They are both my beloved but differ in thickness and weight, although my blue carbon came preseasoned. I would like to you to tutor and demonstrate cleaning the lighter color one. Thanks
Thank you so much for this! Will this also work in an antique cold handle cowboy skillet?
Thanks so much! These videos are really helpful…. 👌
Thanks Nancy!!
Thank you for your very clear instructions
Thank you, Steve! These tips are very helpful.
This video is great - no other way to put it - thank you!
Thank you Gil
Thank you. This gives me the confidence to not over clean my carbon steel pan. Question: does it matter what kind of oil is used? I cook my eggs in butter. Can I use the wipe and store method when using butter?
Wow, this is the best video I've seen in cleaning. Thank you!!!!!
Wonderful! Thanks Steve.
David
Many thanks!
Great video. Thanks Steve!
Just tried the boiling water method last night and it worked great!
Most excellent vid!
Hello, i made the mistake of using salt and water to clean my pan after only cooking bacon (installof just wiping it). After washing i dried it and set it on the range to dry completely but the next morning I saw a few minor patches of rust. Do I need to follow the restoration video with the baking soda and vinegar?
Hi Steve I have spotty marks (i thinks it’s called flaking) on my pan should I strip it and start the seasoning again and how do I strip.
It does sounds like your pan may need to be stripped and re-seasoned. You'll need a chainmail scrubber, Made In Stainless Steel Cleaner (Bar Keeper's Friend works too), and gloves. Create a paste and scrub until you see the bare metal. After removing the seasoned layer, watch our video on seasoning carbon steel for guidance: th-cam.com/video/pJ0H6bbfwMI/w-d-xo.html
For additional help, email us at hello@madeincookware.com with a photo of your pan
I think I’m going have to start over again for sure, but I love my pan.
Great video. Is it okay to use things like the steel mesh (chain mail style) scrubbers to get stubborn things off of the pan or will it damage it or mess with the seasoning of the pan?
@Steve Barnett Thanks for the quick response. I tried the boiling method today on my Made In Roasting Pan and it worked great! I've got a couple Blue Carbon pans and was wondering why they didn't look as good as I thought they should, but even with using the mesh scrubber, they still performed amazing. I can't wait to see the results of NOT using those scrubbers!
Steve is awesome-Love this video series! As brief as the previous videos were, there were several inconsistencies between them and the printed directions provided with the carbon steel pan. This new format is super informative and clear.
Anxiously awaiting your restore video-someone else took over cleaning duty and left water in my new carbon steel pan! Thankfully I was only a single seasoning in, but now have no idea how to handle the rust and splotched surface. What should I do next?
I like this Steve guy
We do too!
I wish I had had these videos when I received my lead in carbon steel lock several months ago. I even purchased Made In pan wax. I followed the written instructions included with the walk to the note. The pan continues to streak, stick and discolor. I’m not sure what to do at this point
I use Traeger all natural cleaner (smoker stuff) for cleaning my pans just spray a little on after the pan is cooled let sit a few minutes then wipe it clean and my pans look brand new, no harness or abrasive I re oil just a few drops just before use I don't like oily pans setting around. I love my made in pans and will be buying more Danny.
This was good. It'll work for the flat bottom wok I suspect. I do have a question. On our wok we do have a brown stickiness up the sides in a few places. Why is this and how to I remove it. When I am stir frying the brown on the sides catches parts of my vegetables and meats. Any suggestions? Thank you. I do love the wok!
So helpful. If our pans are smoking pretty aggressively while cooking, should we go back to step 1? i.e soap and water and reseason?
Do a show about cleaning a porcelain coated cast iron casserole next please. Mine is a used one, but it is scratched a lot by the previous owner. Can it be rehabilitated?
We'll let our marketing team know you are interested!
Need close up of inside pan … received mine with the limited instruction book… wish I saw your videos before I started “seasoning “ mine because food is still sticking after using it numerous times. When will is be properly seasoned- or should I start all over?
Exactly - same experience.
@Steve Barnett Thanks- will try the grape seed oil- I had used canola. I have watched numerous videos.. will definitely keep working at it. Thanks for the feedback.
I always use the water, slow boil method
What about cleaning the outside of the pan? I have accumulated grease coating, especially around the handle.
@Steve Barnett Thanks for the tips.
@@torch3 We also have a stainless steel cleaner for our stainless pans that would work well on the handle if the aesthetics are really bothering you.
These videos have been very helpful! Thank you!
You are so welcome!
my pan has a lot of build-up (carbon residue?) on the inside sides and the outside. What should I do about that?
I appreciate these vids. Really helps for us novives. I just order my first carbon and stainless steel and non stick pans from made in.
That is awesome!
Thank you for the clear instructions! I just bought a carbon steel pan and it was hard to grasp the concept of not washing my pan with water and soap. If I am cooking something with a strong beef scent and plan to cook something after that contains no beef, what would be the best option?
Thank you!
The water boil method!
Steve....excellent tutorial....in the past year I have gone to some carbon steel but I think the one thing people (& some chefs) can't get past is doing eggs on this surface, frankly I would advise them to use a good nonstick pan for this because it ain't worth the aggravation of looking at egg "glue" -- for some reason with these pans most people start with eggs & this would be the last thing to start with, hence the complete discouragement using carbon steel.
Eggs are best done once the pan has a strong seasoning.
Great work Steve!!!
what material are the rivets, theyve darkened so are they carbon steel? the handles are stainless steel right
After I cleaned my carbon steel wok using the method you showed, I found few spots are peeling 😨😨😨 ( I can see silver) what should I do now? That was my first cleaning and i already re- season them. Is there easy way to fix the peeling or I have to re-season again?
Our customer care team will be happy to assist you. Please email us with some photos to hello@madeincookware.com.
The cooking surface of my pans are light in spots as opposed to the all black pans shown. Should I reseason?
Great video. Very informative. Inst. Made easy.
Thanks Albert!
@@MadeInCookware 111p
I have an induction cooktop and was thinking of using the potato peel method of seasoning. I have also heard that you need to season the outside of the pan, bottom and sides as well. Easier done on a gas stove I would think. Can I do the potato peel method? If I do, must I always use that method or should I just use the oven method. Thanks
Definitely the oven!
So I have a carbon blue steel wok that was seasoned and it's still pretty good except that yesterday I cooked some tomato sauce in there and it stripped all of it's seasoning so naturally when I washed it with water only it looks like stainless steel now I did dry it and I did apply some oil and a paper towel but it just don't look the same when I 1st bought it. It looks like stainless steel vow
That seasoning looks so fresh. Thanks for all of these sweet tips!
recently bought the pizza steel - would greatly appreciate a video on how to season and clean this (a little trickier than the pans - as you cannot boil in them.. unless put in a larger pan? and cannot really heat up on the stove (I have induction, don't want to burn oil on the surface from bottom of steel) I have managed to get to level 2 or 3 cleaning need with one use - and ruined my seasoning. Paper towels get shredded with the sharp holes. Help :) - Would also love a video on how to actually cook with the pizza steel. Thank you and great videos.
Thanks for the suggestions on future videos! Much appreciated! Also, we do have a video already on how to make pizza using the pizza steel on our TH-cam channel!
Help, I made a mistake and cooked something tomato based in my pan and totally messed up the seasoning. I have tried to re-season it several times but it hasn’t helped. What can I do?
Steve Barnett Thank you for getting back to me. It definitely does not have the nice non-stlck finish it started with. Very frustrated that I haven’t been able to achieve that. I have not scrubbed it with a brush and soap but maybe I do need to start over.
Great help. Thanks
No Problem!
This dude is a great show host
I am alone and might use my pans once a week or less. Do I need to season them weekly even if I am not using them?
Bambu wok brush - done. Anything super hard, glass cooktop blade scraper. Salt will accelerate rust in any places the seasoning is weak - ask anyone who lives near the beach.
I am reluctant to use carbon steal pans since I don't use the pans every day. Any advise on this situation.
No need for them to be used every day. If they're seasoned correctly, they will store well! We have many people who leave them in their second homes for months at at time with no issues!
Coarse salt isn't all that cheap and you'll end up going through a lot if it's your main scrubber. I would just get a chainmail scrubber instead, which functionally does the same thing (scrapes off stubborn carbonized bits with very low risk of marring your seasoning; just make sure you use gentle pressure as aggressive chainmail scrubbing will eventually catch on your pan's seasoning).
great info
I have not used a dishwasher in perhaps 15 years, even though I have had them. Something about the mindless work of washing dishes and pots and pans that I find cathartic.
Thanks!
anyone have any tips for cleaning and not using a ton of paper towels every time?
Yes - that bothers ecologically conscious me also - only option I can think of are kitchen rags / dishcloths. But then you're left with pretty messy laundry.
Can i use baking soda instead of salt?
Baking soda is good for cleaning problem areas on the pan! But coarse salt does the trick as well.
I have been afraid salt would be too abrasive. Have used it on other pans but my carbon steel pan is giving me fits and intimidating.
I just got made in pans. Why does my carbon steel look gray in bottom?
where is the sweater vest?
Why not remove grease and residue first with a dry paper towel before scrubbing it with salt?
I cooked food that had lime juice in its marinade, oops. My round carbon steel pizza pan, (the one with holes) now looks like a spotted hyena. How should I get this back into its winning shape? So far it seems to be more of a challenge than the traditional skillet.
I heard when you’re early enough, Steve himself will comment back on your comment 👀
I thought you always seasoned it on the stove after oiling so the oil doesn’t go rancid on the pan?
Good host
You don’t use water and soap?
Soap will strip the pan. Coarse salt is a good option.
Ok, what if I’m using the same carbon steel pan to cook steak, fish and my apple crumble.. how do I clean it then? Simply wiping it will carry the smells.
Great video otherwise, thanks a lot for the tips!
Please show over the top close ups of the pans not just side view
@Steve Barnett Thanks!
Why are you boiling water on it??? Isn’t it potentially create a rust
No only way you will get rust is if you store it not fully dry. Boiling water is an awesome technique I do nightly with the made in pan
The only thing I worry about is when you cook something and just clean it with salt and oil and the next day you cook some eggs for breakfast, wont your food taste and smell like last nights dinner?
I like mine bc it’s so much lighter than cast iron pans.
I thought you could use soap and water on carbon steel?
Soap will strip the seasoning. Water, yes.
@@MadeInCookware I thought you could treat it like stainless steal.
@@tonygabagool Two completely different pans, the care is different on them. Carbon steel is 99% iron, 1% carbon.
@@MadeInCookware so it’s basically a lightweight cast iron? Are their any other benefits it has over cast iron?
@@tonygabagool Carbon Steel heats up significantly faster than cast iron and once seasoned, a smooth, non stick like surface makes Carbon Steel easy to cook with.
So after cooking salmon, just wipe it down???, seems a bit gross
Dishwasher is the enemy to all my pots, pans and knives! They don’t go into the dishwasher! My kids learned this lesson the hard way when mommy went crazy on them
I'm beginning to think the paper towel industry is behind the push for people to get back to using carbon steel pans.
I don’t want to use so many paper towels. So just use a cloth
Lost my excuse to leave this pan out for you to wash 🥸
This is not the pan for me. I can't wrap my mind around not washing a pan after cooking. lol
Replace your paper towels with a rag and be more environmentally friendly
How misleading. Any body can clean any pan. The wildcard with carbon steel is that you have to live in fear of compromising the seasoning. And BTW if you sear a steak, you will lose your seasoning. And the only way that you, or anyone, can prove that the seasoning is intact is the make slider eggs. Your comment that “you might have to touch up your seasoning” is the great unknown. To season, the only sure method is a high heat, oil bake in the oven, probably twice. Carbon steel is about preserving your seasoning, NOT cooking. And did you notice that every Michelin starred chef uses nonstick to guide us through the recipe? Did you notice that every restaurant kitchen has tons of nonstick? Baking in enameled cast iron is the only use for the outdated cast iron/carbon steel material. And did you know that carbon steel leeches chemicals, including arsenic, to the point where one guru said people like the metallic taste of the carbon steel paella pan?