Hacker News Reader

Carbon steel deforms over heat. Also leaks oil through the pores. Or maybe I should have bought a more expensive pancake pan? Otherwise I like it; using both but I am extra careful with the cast iron.

View on HN

Yes thin carbon steel cookware warps. My wok is a good example of that. But there plenty of high quality thick carbon steel cookware on the market that’s stronger.

What do you mean it leaks oil? I’ve never noticed any like that.

I always find oil on the induction cooker glass, under the pan. So I assume it leaks through pores when the oil gets hot and fluid? It's an ok quality pancake pan.

https://www.amazon.com/Kitchencraft-Non-stick-Crepe-Master-C...

(the reviewers that claim it sticks have not heated it up properly and the peeled off "teflon" is just burned crêpe)

Carbon steel should not have any non-stick coating applied from factory. Using a pure carbon steel pan will create a slick surface. Look at e.g. DeBuyer for a good brand.

In your case I think that oil gets over the lip and around the pan.

Reply on news.ycombinator.com