I've using my carbon steel (ballarini 11” pan) for almost 2 years straight now. How is my seasoning looking? I don't know if I've been doing it right. Because I've seen some

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Ballarini 11 pan after one round of seasoning. Is this a problem

I've using my carbon steel (ballarini 11” pan) for almost 2 years

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I've using my carbon steel (ballarini 11” pan) for almost 2 years

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