Also this might be off topic for this community as this is a carbon steel pan (Merten & Storck).
this post was submitted on 25 Mar 2024
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Cast Iron
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The amount.
This pan is so dark, I've no idea how I'm getting downvoted. Could be anything under that. And this article https://www.xometry.com/resources/materials/high-carbon-steel/ suggests heat treatment is very bad for high carbon steel.
I've steel pans that are well used and they are nowhere near this colour. Would love to see if it cleans up and some after pictures OP!
I don't agree with this use of downvotes, but to answer your question, I suspect it is because you wrote that steel is non-stick. It isn't. Steel pans can be made non-stick with a coating of teflon or polymerized oils.
The teflon is indeed my original intention. Trying to find a steel pan without can be challenging even!
Not really. Just look for "carbon steel" in like, any internet search. Sometimes you end up with results that are Teflon coated, but in general carbon steel is the preferred term for pans used in professional kitchens because they're sturdy, relatively cheap, lighter than cast iron, and can be made non-stick through the same process used with cast iron.