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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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:max_bytes(150000):strip_icc()/Carbon-Steel-Skillet-FT-BLOG0122-b8a5c949a9bc4f41b78e18e93d600124.jpg "The Ballarini Carbon Steel Skillet Is on Sale at Amazon")
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Is Ballarini a Good Cookware Brand? (In-Depth Review) - Prudent Reviews
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How's my Italian Ballarini pan looking? : r/carbonsteel
