It rust probably because you didnt dry it enough

After washing use the stove to dry off any remaining water and it should be fine

Maybe you haven't watch any YouTube on carbon steel or cast iron pan

You need to spray oil

I've watched already

After seasoning, you can still wash your pan, but you have to make sure it is completely dry before storing it otherwise it will rust, best way to do it is on the stove

Dunno what you watch

The one I watch suggest oil it

The oiling part is call seasoning

Its not related to washing whatsoever. After washing you can still do the oil part aka seasoning



Even rusty ones you can clean with water, infact its an essential step



Fact is your carbon steel pan is turning rusty because there is excess moisture aka you are not drying it enough

This post has been edited by ZeneticX: Apr 21 2023, 10:44 PM

I personally prefer cast iron pan and carbon steel because i can cook them rough with a metal turner aka "wok chan" and don't worry about scratching / damaging the surface, so damn satisfying. I just fucuk hate using the wooden ones because they are so blunt and thick they can't scoop things properly. And please don't suggest silicone ones because it's gay

This post has been edited by cakoilembutgebu: Apr 21 2023, 10:46 PM

Same. Wooden and silicone utensils just doesn't feel right to me. Hence I am trying to move away from non stick

You watch wrong YouTube
Better watch how to take care of carbon steel instead of watching how to season wok

Scratch carbon steel also no good

I'm almost done here

Please do share your so called video to take care your carbon steel

And very obvious you didnt even watch the videos i linked. There's not even a wok in there

Another video for using and maintaining carbon steel PAN



This post has been edited by ZeneticX: Apr 21 2023, 11:36 PM

Please teach "how to use"

i keep a copy of easy way for newbie to season the wok for 1st time use and everytime use. (in chinese)


btw…if rust happen in carbon steel, can always use vinegar to remove it.
that's another tutorial.

I'm using this, when my wife first buy it I was sceptical it is non stick but can use metal spatula, but after 6 months it still didn't scratch after heavy cooking, quite impressed

This post has been edited by dest9116: Apr 22 2023, 09:33 AM

using carbon steel pan with metal utensil for 2.5 yrs now. so far so good but have to clean with running water, season and dry well before storing.
i prefer carbon steel to cast iron as it's lighter

the only problem was in the beginning when i forgotten and use it with acidic stuff i think tomyam paste or something like that. wash with water but forgot to season then it started to rust. the acid probably eats away the seasoning layer.
also the rim is deeper compared to stainless steel pan so sliding out omellete is a minor inconvenience for me.

i combo it with stainless steel pan. no non stick for me

This post has been edited by hal5586: Apr 22 2023, 10:59 AM

Search "sasite honeycomb wok" in Facebook and you could find probably hundreds of video on it?

tbh cast iron is almost the same with carbon steel

just cast iron usually is thicker heavier and retains heat much longer compared to carbon steel
but then there's much more expensive carbon steel that have the same thickness as cast iron

carbon steel surface is smooth so you can get non stick properties quick with just 1 or 2 seasoning
but there's expensive version of cast iron that has been polished

so if you have one of those already, just get stainless steel

Is non- stick cleaning i.e. if you clean it properly without dishwash! I use only bamboo brush then reheat wok with drops of oil. Not coating Bro!

just an update -

my non stick pan finally gave in, can feel the coating no longer there as food tend to stick more and i need to add more oil. so decided to retire it

i end up buying both stainless steel and cast iron pan

stainless for everyday cooking or anything involving acidic food, and cast iron for searing meats

This post has been edited by ZeneticX: Nov 16 2023, 02:10 AM

No longer using stainless steel, the burnt oil stain removal is a pain. Am using both carbon steel and non-stick wok.