you really need a powerful stove to season these pans properly. use the same technique as seasoning a wok. leave it on the stove until it is blackened
I love, love, love my deBuyer Mineral pans! The most non-stick from day 1 carbon steel pans I've used, and I've used a lot! The are THICK (3ml), and take a bit longer to pre-heat than thinner carbon steel, but it's worth it. You can cook eggs right after the initial seasoning and they just slide right out. These pans are really worth the bucks and extra care carbon steel requires (rememer that carbon steel is 99% iron—very, very similar to cast iron!)
hmm....tde buyer is kind of contradicting itself.....they say to season them with boiling potato skins first..... i'm getting one ....tired of nonstick and stainless seems to warp...cast iron too heavy....this may be my last frying pan purchase
@godwillhunting2 The potato skins don't season the pan; they help remove the factory anti-rust coating.You want to clean that stuff off first, then season it with an oil high in Omeng-3 (ALA in particular) at 450F to 500F for an hour or so. Flax oil is perfect for this.
you really need a powerful stove to season these pans properly. use the same technique as seasoning a wok. leave it on the stove until it is blackened
210482fmj 1 month ago
I love, love, love my deBuyer Mineral pans! The most non-stick from day 1 carbon steel pans I've used, and I've used a lot! The are THICK (3ml), and take a bit longer to pre-heat than thinner carbon steel, but it's worth it. You can cook eggs right after the initial seasoning and they just slide right out. These pans are really worth the bucks and extra care carbon steel requires (rememer that carbon steel is 99% iron—very, very similar to cast iron!)
Toddster63 9 months ago
hmm....tde buyer is kind of contradicting itself.....they say to season them with boiling potato skins first..... i'm getting one ....tired of nonstick and stainless seems to warp...cast iron too heavy....this may be my last frying pan purchase
godwillhunting2 11 months ago
@godwillhunting2 The potato skins don't season the pan; they help remove the factory anti-rust coating.You want to clean that stuff off first, then season it with an oil high in Omeng-3 (ALA in particular) at 450F to 500F for an hour or so. Flax oil is perfect for this.
OakAged72 4 days ago