It was for me. Take the pans you have and spray them with Easy Off oven cleaner in the yellow can. I recently got a carbon steel De Buyer frypan. Let pan sit at room, temp for 12 hours, then heat it over moderately low or maybe. I plan to season my new deBuyers steel pan w flax seed oil. On my older skillet, the surface is no smooth at all anymore. If you have a cast-iron skillet or two, and you know how to season it, and how to clean and maintain it—you're finally ready for a pan upgrade. I've never heard that electric should not be used but can imagine why gas may be easier and more controllable. I have a 10 year old recently stripped pan that is very discolored but has no seasoning buildup that is slick as snot. Interesting; do you have any info you can point me at for what it means to "build up some carbon" in the seasoning? Others (me included) use both with no ill effects. This past weekend I finally got around to doing a real seasoning job on it, though: 4 thin coats with flaxseed oil in a 500 degree oven for an hour + 2 hour cooldown for each coat (the method advocated here: ). Hmm. Hence your stuck eggs. Sure miss that little pan. I've even resorted to very high grit sand paper to even out some areas in very serious issues on my handle. There has been some recent studies showing that taking olive oil to the smoke point may not be as unhealthy as taking other oils to the smoke point. Having the full seasoning layers actually caused more sticking, rather than less. Maybe that's worth a shot; according to the literature that came with the pan, the beeswax coating is actually supposed to aid the seasoning process, not impede it, but I guess that's what I'll try next. discussion from the Chowhound Cookware, Carbon Steel food community. I was always puzzled why that happened. Well, now the pan is pretty much back to bare metal. Instead, try something with a high smoke point - groundnut or grapeseed oil, or even lard. You need to hot sear a few steak or the like in it until it builds up some actual carbon within the seasoning. My steel pan is slickest when unseasoned and just coated with oil. I have two carbon steel skillets from De Buyer. By (Wonder how long it will take to build up that silky patina?). I heard that Crisco was the one. So this is why I oil the pan after having washed it with detergent. I grew up before teflon, and learned to make an omlette in stainless steel. I thought the seasoning was just polymerized oils; what does cooking a steak do to the pan beyond just adding its own fat which polymerizes from the heat? as my large oven is not working, this is what i plan to do. How to clean a seasoned pan, cast Iron or carbon steel, is another one of those controversial topics. I assume carbon steel is not nearly as porous as cast iron. Patience is a key for me when it comes to searing. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. Sure miss that little pan. The manufacturer suggest using salt. Chemistry was a long time ago, but I think as long as there is no water, salt will not react with the surface of cast iron. But carbon steel surfaces tend to be smoother and denser. It may not display this or other websites correctly. Your seasoning coat is too thick, a common error. So, every time I cook something with requires high heat (like steak), the oil I added just before the food is polymerizing and ruins my smooth seasoning. Thanks! paper towel or perhaps an absorbant and lint-free cloth towel. My final suggestion (since I watch my weight also): FEED OTHER PEOPLE! What I came away from with the experiences is that steel pans really aren't meant to be seasoned in this fashion. You don't say that you added fat before the eggs. In any case, reading all the comments jogged my memory. 2. It looks "chefly", but it isn't practical. I wonder if the bigger problem here isn't the seasoning: it's that you are searing steak (at high temperatures) with olive oil, which has a really low smoke point. I think it goes something like this - from some notes I have: Wash pan well with hot, soapy water, dry it thoroughly. Cover the bottom of the pan with coarse salt, and cover, that with a generous layer of vegetable oil (maybe peanut, oil, or what? Rinse, dry, slightly heat and wipe with a drop or two of peanut oil. And be healthier as well! How to ingest and analyze benchmark results posted at MSE? That's the one! For a better experience, please enable JavaScript in your browser before proceeding. I used to have an ancient small heavy aluminum saute pan that was somehow seasoned, maybe just from being used nearly every day for 40 years (inherited from mom-in-law). The upside down trick prevent any excess oil from pooling in the pan itself. For what modules is the endomorphism ring a division ring? that makes sense to me unless I hear otherwise. These advertising-free forums are provided free of charge through donations from Society members. I'd just have a separate pan for eggs. I read somewhere that you should not season the pan on an electric stove and that it was preferred to use a gas one. However, if you’re on a seasoning mission, it’s time to proceed to phase two. Seasoned Advice is a question and answer site for professional and amateur chefs. Cracks, crevices and layers are not a friend of non-stick. de buyer mineral b carbon steel seasoning, Bumps on carbon steel seasoning, can I repair it. I think you did yourself a favor using safflower oil last time. I did this with the flaxseed oil method (apply a thin coat of oil, then eat on the stove burner (not oven for me) until it smokes a lot. The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving Seems as though the seasoning should be a lot more durable than this. Because cast iron is more porous than carbon steel, it is able to actually absorb the seasoning oils. If the surface is even, softer the better. Here is the kind of skillet I have (I took the picture from Internet): Here is one of mine skillet. PS: You need to cook with some fat and eggs are the toughest test especially at low temperature. I've never found steel to season quite as well as cast iron. Why is it easier to carry a person while spinning than not spinning? At that point discard the oil and wipe the pan dry with a strong. http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/. I definitely think I need a hard cleaning. Are residues from seasoning coating harmful when using carbon steel pan? Thanks. Before today, this pan had a beautiful, smooth black patina from multiple seasonings. I occasionally use detergent on some other cleanings too. I tend to find that eggs need a layer of fat, except with teflon, and, even then, benefit greatly from one. Thanks very much! My daughter cooked scrambled eggs in my little DeBuyer skillet this morning, and as usual they stuck to the pan like no tomorrow (this happens even with a fair amount of butter). From then on I use either a plastic scrubber or, if crud is present, a stainless scrubber. Carbon steel is also soft and, as you noticed, the seasoning has a tendency to come off. wait between coats for it to cure ie polymerize, Copyright © 2001-2020 by the eGullet Society for Culinary Arts & Letters, All Rights Reserved Copyright © 2001-2020 by the eGullet Society for Culinary Arts & Letters, All Rights Reserved. For the first cleaning, removing protectants (beeswax on debuyer, form release grease and so on), soap is helpful. There are some interesting variations, but all of them are basically the same technique. You need to hot sear a few steak or the like in it until it builds up some actual carbon within the seasoning. Were any IBM mainframes ever run multiuser? I thought salt was only needed as a mild abrasive to clean the surface before the oil is applied. Any advice would be greatly appreciated! Pan will not look shiny/new. I run into this about once every 2-3 months (depending on how much I use it). Is the trace distance between multipartite states invariant under permutations? I'd love to know more about what's going on chemically here and why layers of polymerized flaxseed oil would cause increased sticking. Shel_B, I can't offer any info except experience with seasoning cast iron pans and you have to use them hard right off the bat to finish the seasoning. I do the Easy Off seasoning strip every few years or so to remove any buildup and the pans keep getting better and better. Why does Slowswift find this remark ironic? (On the second time now.). The next morning when I made eggs, as soon as they went into the pan they stuck hard – so hard that I could not scrape them off the bottom of the pan. Flaxseed oil was the one that most people use, but I wanted to know why.

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