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#CarbonSteel

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A strong dough is everything. Fresh yeast is my go-to for pizza, that way I know it’s alive and working (Polish shops are the best place to find it in the UK). I only hand knead for a few minutes these days, then ball up and let it rest - stretching briefly again a couple of times after half hour dough naps. Speaking of timing, there’s no substitute for time during fermentation (sugar/honey hacks only get you so far). I always go for 24hrs or more, room temperature, to ensure a well developed gluten network. 65% water hydration works great on a carbon steel for your home oven too ♨️ It’s all about temperature and duration of the bake, plus cycling the grill when you can. You can find the dough recipe on my website blog 🍕 Happy baking! #pizzadough #pizza #bakersofig #breadmaking
A strong dough is everything. Fresh yeast is my go-to for pizza, that way I know it’s alive and working (Polish shops are the best place to find it in the UK). I only hand knead for a few minutes these days, then ball up and let it rest - stretching briefly again a couple of times after half hour dough naps. Speaking of timing, there’s no substitute for time during fermentation (sugar/honey hacks only get you so far). I always go for 24hrs or more, room temperature, to ensure a well developed gluten network. 65% water hydration works great on a carbon steel for your home oven too ♨️ It’s all about temperature and duration of the bake, plus cycling the grill when you can. You can find the dough recipe on my website blog 🍕 Happy baking! #pizzadough #pizza #bakersofig #breadmaking
The perfect folded egg omelette does exist, and it’s made in our new Carbon Steel Wok 🍳 To make, add small cubes of butter and a dash of fish sauce to pre-scrambled eggs. Coat the wok with oil. Pour in the egg mixture and swirl in circles to spread. Use a spatula to gently push layers, building out the folds. Top with chives.
The perfect folded egg omelette does exist, and it’s made in our new Carbon Steel Wok 🍳 To make, add small cubes of butter and a dash of fish sauce to pre-scrambled eggs. Coat the wok with oil. Pour in the egg mixture and swirl in circles to spread. Use a spatula to gently push layers, building out the folds. Top with chives.
Seasoning a wok isn't just cooking - it's chemistry, culture, and tradition all working together When a brand-new carbon steel wok hits high heat, something magical happens. The metal shifts colors - blue, gold, purple - like it's waking up for the first time. Those shades aren't just pretty... they're the metal opening its pores, burning off factory oils, and preparing to lock in flavor. Then comes the real transformation. As oil hits the hot surface, it polymerizes turning into a natural, rock-solid non-stick coating. Not sprayed on. Not manufactured. Built. Layer by layer. Meal by meal. . . . #viral #empirefactz #trending #reels #explore
Seasoning a wok isn't just cooking - it's chemistry, culture, and tradition all working together When a brand-new carbon steel wok hits high heat, something magical happens. The metal shifts colors - blue, gold, purple - like it's waking up for the first time. Those shades aren't just pretty... they're the metal opening its pores, burning off factory oils, and preparing to lock in flavor. Then comes the real transformation. As oil hits the hot surface, it polymerizes turning into a natural, rock-solid non-stick coating. Not sprayed on. Not manufactured. Built. Layer by layer. Meal by meal. . . . #viral #empirefactz #trending #reels #explore
Temperature control is key to making non-stick eggs in carbon steel (and cast iron). I like my pans around 250°F before adding my fat. You DO NOT need an IR gun every time you make eggs, I just used it for educational purposes. It does help, though, so you can understand how long it takes your pan to get up to temperature. It takes my cast around between 2-3 minutes to get up to temperature and this carbon steel pan right around a minute. It depends on your pan, the burner size, and how much heat you use (I like medium low). If you wait until water dances around your pan (like when using stainless steel) the eggs are probably going to burn on to the pan and stick. So you want your carbon steel pan hot but not ripping hot. Once you’ve done it a few times it’s easy. Also- this was basically a brand new pan that I’ve only used around 4 times.
Temperature control is key to making non-stick eggs in carbon steel (and cast iron). I like my pans around 250°F before adding my fat. You DO NOT need an IR gun every time you make eggs, I just used it for educational purposes. It does help, though, so you can understand how long it takes your pan to get up to temperature. It takes my cast around between 2-3 minutes to get up to temperature and this carbon steel pan right around a minute. It depends on your pan, the burner size, and how much heat you use (I like medium low). If you wait until water dances around your pan (like when using stainless steel) the eggs are probably going to burn on to the pan and stick. So you want your carbon steel pan hot but not ripping hot. Once you’ve done it a few times it’s easy. Also- this was basically a brand new pan that I’ve only used around 4 times.
I’ve found what I believe could be close to my ideal pan - and it’s probably not what you’re thinking of. This pan I got on Amazon has a stainless steel exterior, an aluminum core, and a carbon steel interior meaning it holds a nice patina layer while still being non-stick. The downside being it’s a little heavy. Can I find better than this?
I’ve found what I believe could be close to my ideal pan - and it’s probably not what you’re thinking of. This pan I got on Amazon has a stainless steel exterior, an aluminum core, and a carbon steel interior meaning it holds a nice patina layer while still being non-stick. The downside being it’s a little heavy. Can I find better than this?
A wok is a round-bottomed pan designed for high heat and rapid cooking, traditionally made from carbon steel. When new, the surface is bare metal coated with a thin factory protectant to prevent rust during shipping. Seasoning transforms that raw steel into a naturally nonstick cooking surface. When oil is heated past its smoke point, it undergoes polymerization, bonding to the metal and forming a hardened layer known as a patina. Over time, this layer darkens and becomes smoother, improving release and protecting the steel from corrosion. To season a new wok, the factory coating must first be scrubbed away. The pan is then heated until the metal shifts to a bluish hue, indicating surface oxidation. A thin layer of high smoke point oil is applied and heated until it smokes, allowing the oil to chemically bond with the steel. Repeating this process builds multiple microscopic layers, gradually changing the surface from silver to brown to deep black. What looks like discoloration is actually a protective polymerized coating forming at the molecular level, preparing the wok for high-heat cooking. 🧠 Follow @explainedarchive for more moments that make you stop and think.
A wok is a round-bottomed pan designed for high heat and rapid cooking, traditionally made from carbon steel. When new, the surface is bare metal coated with a thin factory protectant to prevent rust during shipping. Seasoning transforms that raw steel into a naturally nonstick cooking surface. When oil is heated past its smoke point, it undergoes polymerization, bonding to the metal and forming a hardened layer known as a patina. Over time, this layer darkens and becomes smoother, improving release and protecting the steel from corrosion. To season a new wok, the factory coating must first be scrubbed away. The pan is then heated until the metal shifts to a bluish hue, indicating surface oxidation. A thin layer of high smoke point oil is applied and heated until it smokes, allowing the oil to chemically bond with the steel. Repeating this process builds multiple microscopic layers, gradually changing the surface from silver to brown to deep black. What looks like discoloration is actually a protective polymerized coating forming at the molecular level, preparing the wok for high-heat cooking. 🧠 Follow @explainedarchive for more moments that make you stop and think.
Our Carbon Steel Wok isn’t just for stir fry. @kenjilopezalt shows us how to stack steamer baskets in the wok to make a full meal in minutes.
Our Carbon Steel Wok isn’t just for stir fry. @kenjilopezalt shows us how to stack steamer baskets in the wok to make a full meal in minutes.
Emily’s pancakes are the best EVER + This Griddle is perfect for a flattop experience without going outside. COMMENT “LINK” and I’ll send you a link to Check out the Carbon Steel Griddle and @madein other cookware or the link is in our bio! #madeinpartner #ad
Emily’s pancakes are the best EVER + This Griddle is perfect for a flattop experience without going outside. COMMENT “LINK” and I’ll send you a link to Check out the Carbon Steel Griddle and @madein other cookware or the link is in our bio! #madeinpartner #ad
A comal is one of the most basic and most useful tools in a Mexican kitchen. It’s a flat pan used for dry cooking: reheating tortillas, charring tomatoes and chiles, toasting dried chiles, nuts, seeds, and spices. You don’t need one to cook Mexican food, but if you cook tortillas often, it makes life a lot easier. People ask all the time: • Do I need a comal? • Can I use a skillet instead? • What’s the best material? Here’s the honest answer: any flat surface works. A skillet or griddle is fine. What matters is surface area and heat control. I own clay, cast iron, and carbon steel comales. Clay and cast iron hold heat beautifully, but they take time to get hot. Carbon steel heats up fast and responds instantly, which is why it’s the one I reach for every day. When I’m making salsa tatemada, I don’t want to wait around. I need heat now. Use what fits how you cook. There’s no single “right” tool, just the one that makes cooking easier and more enjoyable. If you want more tips like this, I’m teaching a live birria class on February 11 where we’ll go deep into technique, timing, and creativity, not just following a recipe. 💬 Comment CLASS and I’ll send you the link to sign up.
A comal is one of the most basic and most useful tools in a Mexican kitchen. It’s a flat pan used for dry cooking: reheating tortillas, charring tomatoes and chiles, toasting dried chiles, nuts, seeds, and spices. You don’t need one to cook Mexican food, but if you cook tortillas often, it makes life a lot easier. People ask all the time: • Do I need a comal? • Can I use a skillet instead? • What’s the best material? Here’s the honest answer: any flat surface works. A skillet or griddle is fine. What matters is surface area and heat control. I own clay, cast iron, and carbon steel comales. Clay and cast iron hold heat beautifully, but they take time to get hot. Carbon steel heats up fast and responds instantly, which is why it’s the one I reach for every day. When I’m making salsa tatemada, I don’t want to wait around. I need heat now. Use what fits how you cook. There’s no single “right” tool, just the one that makes cooking easier and more enjoyable. If you want more tips like this, I’m teaching a live birria class on February 11 where we’ll go deep into technique, timing, and creativity, not just following a recipe. 💬 Comment CLASS and I’ll send you the link to sign up.
Non-stick cookware is one of the most pervasive and hazardous household sources of PFAS exposure. PFAS are called “forever chemicals” because they can remain in the body on the order of years. They’re used to make products non-stick, water or oil-repellent, and stain-resistant. The key issue is adding heat. Heating PFAS-based non-stick pans increases the potential for exposure, especially as coatings age or degrade. PFAS have been linked to endocrine disruption and adverse health outcomes, so minimizing avoidable sources like frequently heating old/scratched non-stick cookware makes sense. My recommendation? Choose stainless steel, seasoned cast iron, carbon steel, or high-quality ceramic cookware instead. They’re the simplest, lowest-risk, and most effective alternatives. I talked about this and other topics related to microplastics on my recent appearance on @triggerpod.
Non-stick cookware is one of the most pervasive and hazardous household sources of PFAS exposure. PFAS are called “forever chemicals” because they can remain in the body on the order of years. They’re used to make products non-stick, water or oil-repellent, and stain-resistant. The key issue is adding heat. Heating PFAS-based non-stick pans increases the potential for exposure, especially as coatings age or degrade. PFAS have been linked to endocrine disruption and adverse health outcomes, so minimizing avoidable sources like frequently heating old/scratched non-stick cookware makes sense. My recommendation? Choose stainless steel, seasoned cast iron, carbon steel, or high-quality ceramic cookware instead. They’re the simplest, lowest-risk, and most effective alternatives. I talked about this and other topics related to microplastics on my recent appearance on @triggerpod.
Perfect steak @cainandabelknives beautiful carbon steel knife #wagyu #foodporn #steak #viral #fyp
Perfect steak @cainandabelknives beautiful carbon steel knife #wagyu #foodporn #steak #viral #fyp
👀👀 Let’s make these Viral Restaurant Copycat Green Beans! 😍 🌱🫛🍋 Recipe by @sarah_lasry ! I loved these. She’s totally right. They are addictive because of the blanched to sautéed green bean texture and the lemon zest. I added some chili flakes. I’m not the biggest garlic fan (blasphemy, I know) so I’d scale down next time for my personal taste but this was such a great way to get in my veggies! I used my @smitheyironware carbon steel wok. Message WOK if you want a link ♥️🍳 Recipe and voiceover by @sarah_lasry : Ingredients 1-2 Lbs fresh green beans trimmed 2 tbsp. avocado oil 8-10 @kosher_taste garlic cloves (I used fresh garlic) For the glaze: 3 tbsp. Sesame oil 1/4 cup soy sauce or tamari 2 tbsp sugar or honey 2 small lemons zested and juiced (can use only 1 lemon if you don’t like it too tangy) Salt Optional sesame seeds or chili flakes Instructions Bring a large pot of salted water to a boil Add green beans and cook 5-7 minutes until bright green and crisp Drain and immediately transfer to ice water Process the garlic cloves with the oil till spoonable. Heat a wide skillet or wok over high heat Add oil to coat bottom of pan Once shimmering add green beans in a single layer Let sit undisturbed 1 to 2 minutes until blistered Toss and repeat once more Add garlic directly to the pan and cook and toss for 1-2 minutes until fragrant Remove green beans to serving bowl In same dirty pan, add soy sauce coconut sugar and sesame oil. Toss quickly until glossy and sugar is melted Pour over the green beans. Add the lemon zest and juice and generously salt to taste. serve immediately #realfood #justeatrealfood #easyrecipe #homecooking
👀👀 Let’s make these Viral Restaurant Copycat Green Beans! 😍 🌱🫛🍋 Recipe by @sarah_lasry ! I loved these. She’s totally right. They are addictive because of the blanched to sautéed green bean texture and the lemon zest. I added some chili flakes. I’m not the biggest garlic fan (blasphemy, I know) so I’d scale down next time for my personal taste but this was such a great way to get in my veggies! I used my @smitheyironware carbon steel wok. Message WOK if you want a link ♥️🍳 Recipe and voiceover by @sarah_lasry : Ingredients 1-2 Lbs fresh green beans trimmed 2 tbsp. avocado oil 8-10 @kosher_taste garlic cloves (I used fresh garlic) For the glaze: 3 tbsp. Sesame oil 1/4 cup soy sauce or tamari 2 tbsp sugar or honey 2 small lemons zested and juiced (can use only 1 lemon if you don’t like it too tangy) Salt Optional sesame seeds or chili flakes Instructions Bring a large pot of salted water to a boil Add green beans and cook 5-7 minutes until bright green and crisp Drain and immediately transfer to ice water Process the garlic cloves with the oil till spoonable. Heat a wide skillet or wok over high heat Add oil to coat bottom of pan Once shimmering add green beans in a single layer Let sit undisturbed 1 to 2 minutes until blistered Toss and repeat once more Add garlic directly to the pan and cook and toss for 1-2 minutes until fragrant Remove green beans to serving bowl In same dirty pan, add soy sauce coconut sugar and sesame oil. Toss quickly until glossy and sugar is melted Pour over the green beans. Add the lemon zest and juice and generously salt to taste. serve immediately #realfood #justeatrealfood #easyrecipe #homecooking
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