I had never heard of cold handle frying pans, and asked a question about them in this thread. Specifically, why does the handle stay cold? Based on that, Sweeper generously sent me a cold handle frying pan, which I learned is made of carbon steel, which is much lighter than cast iron. Below is an image of the pan when it arrived. Needed cleaning and seasoning.
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Based on advice in youtube videos, I soaked the pan in a mixture of half vinegar/half water, and then scrubbed with various grits of sandpaper and steel wool, with some baking soda to counter the acid in the vinegar. Below is what I achieved after several sessions. But I couldn’t get rid of the blackened pits.
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I contacted Robin, who suggested soaking the pan in a mixture of boiling vinegar/water. Kathleen and I simmered it on the stove for thirty minutes, and then scoured with an S.O.S. pad to achieve the following results. We were happy.
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Then we started adding thin layers of canola oil to season, getting the following results. I kinda liked the shiny pan better.
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Then Kathleen fried up some bacon, which added another layer of sasoning.
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But the true test came yesterday when we headed to the hot tent to prepare supper.
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First we fried a mixture of sliced potatoes, onions and red peppers for 15 minutes.
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Then I added some moose sausage given to us by Kathleen’s Polish Priest, who is an avid hunter.
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Then I lazily stirred, while enjoying the beautiful heat of the hot tent.
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Thanks for the experience, Sweeper. My only disappointment was the the handle was too hot to pick up bare handed. There was virtually no air gap between the skillet handle and the added handle. Perhaps it had been crimped too tightly. Are all carbon steel skillets also cold handle skillets?