A couple of weeks ago I wrote about a carbon steel frying pan that I was wanting.
Well, want no more.
I broke down and bought it and then proceeded to attempt to season it correctly, like you would a carbon steel wok or cast-iron frying pan.
I decided to try a method that was a combination of the method suggested by the manufacturer, Matfer Bourgeat, and one I watched on a YouTube video.
The manufacturer said clean the pan with soap and water to remove any residual oil and protective coating that it was shipped with. Did that.
Then I mixed one-third cup of flaxseed oil with two-thirds cup of salt and the peelings from a couple of large potatoes and heated it up for about 15 minutes.
I did this twice.
Then it was on to the video treatment.
I heated up the pan with a light film of the oil until it smoked and then stopped smoking. This took about 5 minutes. After cooling down, I did this 10 more times, like the video said.
The pan by now is a deep black and looks like the non-stickiest surface I’ve ever seen.
I fried two eggs in it Thursday morning.
Funny thing was, they sure did stick to the surface.
I guess it’s back to the drawing board. This time I’m going to lightly film the pan inside and out and let it heat up in the oven to 500 degrees. I’ll let it stay in there for about an hour. Then I’ll cool it and repeat the process.
In the meantime I have four large peeled potatoes that will soon be mashed potatoes. I’m sure these will stick to my ribs, which is a small consolation for my lack of a non-stick surface.
— LOU
Sounds like a sticky situation. I think I am having deja vu. Oh, wait. That was a non-sticky situation last time.
Just use the pan, it will get seasoned soon enough,
— Lucy
P.S. Last week in all the confusion of baking soda and baking powder I made a typo. When I went back to the store I bought baking powder not soda. I hate typos almost as much as eggs that stick to the pan. LP