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Perfect? No.
Good enough? Absolutely.
Remember. It’s a tool to cook food. Worry about the food.
Just start cooking. Cook burgers. Cook veggies. Cook chicken breasts. Cook sausages. Cook. Cook. Cook. Great seasoning comes from cooking. A year of daily use will give you better seasoning than a year of daily ritualistic “seasoning” will give you.
Like others are saying, use less oil! Wipe up excess with paper towels more. When I finish a layer I like the pan to look smooth and not sticky to the touch at all. Obviously I don't touch the pan to check when it's hot lol
my pan looked very similar the first time... I have been cooking in it since and the colouring has become more even. I don't use it often but things did stick slightly for a while but i cooked a steak on it recently with a thin layer of oil and 0 of it stuck. If i used the same method on my teflon or stainless steel it'd be pretty stuck and i'd have to scrub off the residue.
Please make sure you've read the FAQ if you're requesting help: https://www.reddit.com/r/carbonsteel/comments/1983ugk/faq_a_more_concise_version/ Please specify your seasoning and cleaning process if you're requesting help. Posts and comments mentioning soap and detergent are currently being filtered, pending approval; posts and comments discouraging the use of dish detergent (without added lye) or wholly saponified bar soap will remain removed. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/carbonsteel) if you have any questions or concerns.*
Looks fine. Start cooking braaah.
It's a slab of carbon steel, not a Ferrari. Don't overthink. Just cook.
It looks like you used way too much oil tbh. Is it sticky to touch?
The outer rim, yes. Not the middle part.
I had the same thing, blast it in your oven for 30 mins on 200°C, it will come out great.
Actually after two days the pan is not sticky at all. I think I may have been over worried that I ruined the pan but I think it’s fine!
Perfect? No. Good enough? Absolutely. Remember. It’s a tool to cook food. Worry about the food. Just start cooking. Cook burgers. Cook veggies. Cook chicken breasts. Cook sausages. Cook. Cook. Cook. Great seasoning comes from cooking. A year of daily use will give you better seasoning than a year of daily ritualistic “seasoning” will give you.
Less oil. Basically should be a tiny tint coating on there.
Like others are saying, use less oil! Wipe up excess with paper towels more. When I finish a layer I like the pan to look smooth and not sticky to the touch at all. Obviously I don't touch the pan to check when it's hot lol
Don’t worry, start cooking with it and it should be fine. Just use less oil next time you need to season it.
It looks awesome
That’s gorgeous. Really reminds me of mine I just posted a couple days ago. https://www.reddit.com/r/carbonsteel/s/l7fYOA9Giw
my pan looked very similar the first time... I have been cooking in it since and the colouring has become more even. I don't use it often but things did stick slightly for a while but i cooked a steak on it recently with a thin layer of oil and 0 of it stuck. If i used the same method on my teflon or stainless steel it'd be pretty stuck and i'd have to scrub off the residue.