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Can we talk about the right way to season a carbon steel pan?
I keep seeing people online say to heat the pan until it smokes, then wipe on oil. But at a cooking class in Austin last month, the chef said that's wrong for carbon steel because you get flaky seasoning. He said to do thin layers at lower heat, like 350 degrees in the oven. I tried his method on my 12 inch pan and after 3 coats it's nonstick and smooth. My old method gave me a patchy mess within a week. Anyone else seen this debate about high heat vs low heat for seasoning?
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lisa529d ago
Yeah, the high heat method is total garbage for carbon steel. I had the same issue for months, patchy spots and flaking every time I cooked something acidic. Switched to oven seasoning at 375 with super thin coats and my pan is like glass now. The trick is wiping off almost all the oil before baking, like you think there's nothing left but it's actually enough.
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logan20529d agoProlific Poster
Patchy spots sound annoying but flaking that quick? I dunno, maybe you just had a bad pan.
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