Home Forums Hunting & Shooting Hunter's Campfire Carbon steel cookware

Just bought the 11 7/8” one on Amazon. Look forward to trying it out.

Thats the name, I think they are made in France

I try my damndest not to buy anything from China
That's my personal feeling. to each his ownus

I have two. Took a bit to season them. Like them a lot . Much lighter than cast iron. same benefits for stove top cooking



lodge brand

https://www.amazon.com/Lodge-CRS10-...PyDI8qdZrS9TmoNgrxoCtxIQAvD_BwE&th=1

Not carbon Steel, this is a ZERNEIL Stainless Steel Wok.

My better half did not like using my Cast Iron Wok, it weighs 7 lbs. and is a pain to clean and maintain, so I purchased one like this one below, it weighs 3 lb. 12 oz.

It is Honeycomb Technology, and I have got to say that it is awesome. Heats up fast, you don't need a lot of oil, great heat distribution and TRULY NON-STICK and super easy to clean. Mine is the 14" version.

Oven Safe, Double-Side Hybrid Hex Nonstick Technology, Electric Stovetop Compatible, 316 Stainless Steel Super Great Material, Dishwasher Safe

If you do not have one, I highly reccomend them!





Amazon: ZERNEIL Stainless Steel Wok

I have a carbon steel griddle, don't use it much. I prefer cast iron. Cast is easier to season because it is porous. I'm really not much of a cook. I don't see any real reason one type won't get the job done as well as the next. After all your just preparing a turd !

Got 2 lodge brand doesn't hold the heat like cast but works the same otherwise use one or the other every day . Almost never use the stainless or the no stick Teflon ones anymore

Any true campfire looney would forge his own:

I watched the entire video, Fascinating!

Now I know that all it takes to make your own pan is 5 years of metal work apprenticeship, 10 years of practical experience and $250,000.00 of shop equipment!

The only thing I will be able to Forge, is to "Forge Ahead" lol

Thanks for posting that entertaining video antelope_sniper

Same here. It heats up fast. It has its place amongst my otherwise full cast iron collection.

Is a non-stick wok really a wok?

All I can tell you and I have owned several Authentic Asian Woks, is that this Wok has them all beat, by a country mile.

I have a Cast Steel pan not Cast Iron even thou it looks like it.

I like using it but then I like my Cast Iron as well.
Other than Weight I do not see much difference between them.

I've seen Chinese using a wok, sliding things up from the middle to park on the side while something else was moved down. You gotta have some stick for that to work.

Did yours bow up in the center...or are they dead flat when hot?

I've got one Lodge carbon steel pan and two from Matfer.

The Lodge came with a factory season that is pretty rough on the surface. I think the rough surface tends to make things stick.

The Matfer pans are super smooth and work great.

Seasoning carbon steel is different from what you'd do with cast iron cookware. Here are the instructions from Matfer: https://matferbourgeatusa.com/education/black-steel-guide/

I'd tried seasoning them like cast iron, but the season kept peeling off. I found that after the first few times cooking with them all they need is to be wiped with a drop of oil and call it good. The pan looks like an old piece of galvanized sheet metal now, but works better than ever. If food sticks, I wash it, oil it, and keep using it. Seems to get better with use. It will never have a season that is pretty to look at.

Modern thought is that you have to use soap to remove every germ. They don't think about the fact that the next time you use it, the heat will immediately kill everything on it. It'll be totally sterile in a minute.

I seasoned mine initially with the potatoes skins salt and oil. Then used very thin (completely wiped off with paper towel) layers of grapeseed oil and in the oven at 380 for an hour, left in oven to cool for about another 30 min. Two coats of that and the entire pan is a nice bronze color with no residue or stickiness.
One thing I’ve learned is that you don’t have to get oil to its smoke point to create the polymerization needed for seasoning. That was a misconception I’ve had for a long time. No need to smoke the house up.

https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/19294088/carbon-steel#Post19294088

Was it your wife who turned the stove onto vaporize and warp your pan....and then not tell you?