1 pan/ wok never serve all.
Need multiple i.e. 32 Cast Iron ( high heat), 34 Stainless steel honeycomb (mid to high heat & come with steaming tray) & 28" Tefal Natura non- stick deep fry pan ( mid heat). Mainly cooking for 2-3 pax.

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

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

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

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