De Buyer Blue Steel Crepe pan seasoning
Just a couple of questions. I've read the two current de Buyer threads and am wondering if the seasoning methods are the same. My instruction booklet has me heating 1 cm of oil* for about 5 minutes, throwing the oil away, then just wiping with a paper towel. The instructions on the cardboard label have me browning potato peels with a "little fat or oil, so as to coat the pan a little", then throwing the oil away, and voila, my pan is ready. A de Buyer video on youTube has me boiling the potato peels in WATER for 15 minutes, then tossing the peels, adding a little oil, and wiping the pan with it (is the water thing to get rid of some coating?) This video is dated 2009. Currently, on the de Buyer web site, there is no mention of potato peels in water in the seasoning video. In both cases, the pan used was a fry pan, not the lower depth crepe pan. Then I've read some of the CH methods in the aforementioned threads. So, I'm a bit confused. I'd like to season this for crepes (and the occasional egg), but I don't want to burn my house down!
* seems like a bit much for this particular pan
Yeah, seasoning can be a confusing topic. A lot of techniques and components people use are passed down from older generations and is more of a what-worked-for-me thing than based in much science.
For a better understanding of seasoning, check out this fine article: http://sherylcanter.com/wordpress/201...
My current cast iron dutch oven is seasoned use that method with flax seed oil.
Gotta love Sheryl Canter's article. She tosses out all of the old wives tales and tells ya how to do it. As I am typing this I have a Griswold pan in the oven for it's second "coat",
That article should be required reading for everyone who is new to cast iron and carbon steel cookware.
Thin layers work best. I look for dry spots and wipe oil to that area while seasoning on the stove top. I keep the heat at one setting and lift the pan off the burner to control the temperature.
The potato skin part is believed to help clean the pan, it won't hurt if you do it. If the oil is too thick and results in gummy spots then you can remove them with a Kosher salt and oil paste instead of starting over from scratch.
There is no one single way to seasong cookware. Anyone who tell you that there is only one way to season a cookware does not know what he/she is talking about. Some like it a certain way, while others perform a different method. For example, many people like to seaosn the cookware inside an oven, while many others like to season the cookware on a stovetop. Whatever works for you is fine.
In my case, I did mine very different from the suggested method by DeBuyer. I know where DeBuyer method is coming from. It is very simple to follow, whereas many other methods including mine require timing and observation. The core of my preferred method is a high temperature seasoning on a stovetop using only a very thin layer of oil, but mine is a multiple steps procedure.
There are other people use tablesalt as an important ingredient for seasoning. I have tried that, but it is not my thing. There are other people who use a flaxseed oil in an oven. There are other people who swear by using only lard.
What I would do if I am you is to use your current pan on your crepes and eggs. If it works, then you have nothing to worry about.
I've boiled potato skins in water in my De Buyer "fry pan" and I've used thin layers of canola oil on my crepe pan. Bacon grease has worked well in raw cast iron too.
All these methods work pretty well for most people and to be honest, I don't see much difference in any of them. What little difference exists in a new pan goes away pretty quickly once you actually start cooking in it regularly.
Once I just took a brand new iron pan and slapped down some butter and started cooking pancakes, the first couple were a little rough and got thrown away but everything else was fine. A couple additional mornings of pan cakes and it looked like all the other iron cookware in the kitchen and worked the same too!