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A comment on Chemistry of Cast-Iron Seasoning (2010). Parent comment

Re:Chemistry of Cast-Iron Seasoning (2010) by GordonS on Sunday January 10, 2021 @12:18PM (#25716867)
Forgot to ask in my other comment, does all this apply for carbon steel too?
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Re:Chemistry of Cast-Iron Seasoning (2010) by atombender on Sunday January 10, 2021 @12:57PM (#25717341)
Pretty much, yes: https://www.seriouseats.com/2019/06/how-to-season-carbon-ste...
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Re:Chemistry of Cast-Iron Seasoning (2010) by leetcrew on Sunday January 10, 2021 @12:25PM (#25716954)
general consensus on reddit (and my personal experience) seems to be that seasoning on carbon steel is a bit more delicate than on cast iron, possibly because carbon steel skillets tend to have a much smoother surface.

chemically, carbon steel is very similar to cast iron, so all the info regarding cleaning is still applicable. you should probably expect to do a little more work to maintain the seasoning on a carbon steel pan though.

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