[DeluxeMoustache]

Originally Posted by greyshep

My parents gave my wife a couple De Buyer carbon steel pans for Christmas. So far they are pretty great. Bit of an adjustment only washing them off with hot water to ensure the seasoning stays in place, but they are very nice. Certainly seem well made.

Pretty sure they are these...

https://www.amazon.ca/Buyer-22303-Mi...s%2C220&sr=8-2

https://www.amazon.ca/Buyer-Mineral-...s%2C220&sr=8-6

Don’t be afraid to use soap. Written about cast iron but applies to carbon steel seasoning.

https://www.seriouseats.com/2014/11/...cast-iron.html

Myth #4: "You should NEVER wash your cast iron pan with soap."
The Theory: Seasoning is a thin layer of oil that coats the inside of your skillet. Soap is designed to remove oil, therefore soap will damage your seasoning.

Washing cast iron skillet with sponge and soapy water
The Reality: Seasoning is actually not a thin layer of oil, it's a thin layer of polymerized oil, a key distinction. In a properly seasoned cast iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This is what gives well-seasoned cast iron its non-stick properties, and as the material is no longer actually an oil, the surfactants in dish soap should not affect it. Go ahead and soap it up and scrub it out.

The one thing you shouldn't do? Let it soak in the sink. Try to minimize the time it takes from when you start cleaning to when you dry and re-season your pan. If that means letting it sit on the stovetop until dinner is done, so be it