![]() The picture above is after one hour in a 500º oven. My next attempt involved the oven and something I hadn't done before: turning the pan upside down which prevents oil pooling. However, it does work great for removing the initial protective coating. See how dark the salt got? Some of that is the pan's shipping coating that needed to come off.ĭid it work? Not up to my expectations of a glassy, icy surface. Matfer method of seasoning with potatoes and salt Fry until potatoes are crispyīasically, you fry potato peels until they're crispy while continuously stirring the mixture all around the pan. Potatoes and salt caught my attention so I had to try it. ![]() In fact, Matfer has a method on the back of their label that uses the stovetop along with potatoes and salt. Most of them use temperatures ranging from 200º-350º for durations of 2-10 hours, with cooling cycles. There are as many methods of seasoning as there are opinions on global warming. This is my Matfer Bourgeat carbon steel pan when it was brand new. Lodge L8SGP3 Grill Pan Matfer Bourgeat 11" Carbon Steel Pan Bottom of my Lodge 10SK Skillet Top of my Lodge 10SK Skillet Here we are almost three years after I brought it back to life and it's beautiful. I couldn't find a pic of this Lodge cast iron skillet when it was rusty, but believe me: you wouldn't have wanted to cook with it. Fast forward a few (a lot) of years later, and I learned it has nothing to do with my idea of "seasoning." Revelation! Jump to: How it applied to damn pan, I had no idea. So that's what I remember being in my mind. It was way before I got into cooking.Īt the time, to me, seasoning just meant spices or salt & pepper. I never really knew at that time what it meant. ![]() Print Recipe Carbon steel pan after seasoning in ovenįor a lot of years, a long time ago, I'd hear family members talking about "seasoning" cast iron skillets.There are plenty of good guides of how to do that well with tips online if you search. Warm it up to a gentle heat, then use a rubber mallet or maybe a hammer with something to spread out the hit a little, and gently hammer it back into shape. You can bring a warped pan back to flat again. So it does not go back into its original shape when it’s cooled down. Warping a pan happens when there is uneven expansion or contraction in the pan, so uneven that the pressure actually bends the metal to a new shape. So it goes back to it’s original shape when it cools down. When metal gets warm it’s expands slightly. Some pans can temporarily change shape while it’s hot, that is not the same as what happens with warping. So just remember to be careful with heating it slowly and don’t put it on a high setting too fast, and you can make it very very hot as long as you take it slow, and you have no need to worry :) But with gas having a slightly warped pan is a smaller problem. You mostly see pans warping from being heated up too fast on induction and gas. Warping from cooling down pans too quickly mainly happens from running water into a hot pan directly from the stove. Either by cooling down a hot pan very quickly or by heating a cold pan very quickly. Warping carbon steel (the thin pans that are less than 1,5 mm thick especially) is relatively easy as we are able to get them really really hot.īut warping is not caused by high heat, it’s from thermal shock.
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