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Stove top seasoning of DeBuyer Mineral B Iron pan?

  • w

I've been on a DeBuyer Mineral B pan kick recently, and bought a 12.4 inch chefs pan. It's a nice wok size pan. I've been using the Flaxseed oil method of seasoning my pans in the oven with good success, however, this pan is too BIG to fit in the oven to season. Between the size of the pan and the handle, my pitiful oven door doesn't close.

What should I do to season it?

Any ideas? Can I use the flaxseed oil...or should I use a Crisco based method on the stove?
Please include detailed instructions for duration of heating for duration...I'd really like to use this pan.

Thank you all in advance for your thoughts.

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  1. To season the Chef's pan, do it stovetop and not in oven. In term of oil, it really does not matter as long as you don't use something like extra virgin olive oil. Some people would swear by using lard. I think it is fine with most cooking oils in my experience.

    Seasoning cookware is more of an art than engineering, especially stovetop seasoning, as such there is no "detailed instructions for duration" because it changes on the fly. For one, I never follow a set time for seasoning on stove top. You eye ball the oil, the smoke, the heat and changes accordingly. Think of like frying an egg, do you do it by "time" or by "feel"?

    Unfortunately, my own personal seasoning procedure is kind of complicated, so I will share you an easier version. Heats the pan to the oil smoking temperature, add small amount of oil, swirls the oil in the pan, keeps the oil right below or around the oil smoking temperature, and you will see the pan slowly dark yellow and brown, continue, when it acquires enough color, turn off the heat, cool. Repeat and repeat.

    Alternatively, just follow the DeBuyer seasoning procedure, it is very easy to follow, but I feel it does not yield the best seasoning surface. Still, it is so easy to follow.

    11 Replies
    1. re: Chemicalkinetics

      Hello Chem ! this is my first post. Last week I just got a 10" & 12" Mineral B. It's been too darn hot around here to even think about firing up the stove for a long period of time to season my pans, thankfully it;s starting to cool down so time to get serious. I've been reading every thing I can find about seasoning & have some thoughts & would appreciate your input. I'm thinking Peanut oil, reason high flash/smoke point. Seems to me it will stand up in the long run better than the flax oil method. I doubt I'll ever be cooking at higher temps than it will tale to season. If you have the time & inclination would be nice to hear your detailed method. Thanks !

      1. re: pov11

        Peanut oil is a good choice. It should work just fine.

        I have a DeBuyer Force Blue pan. To season your mineral B pan, you will need to remove the beeswax on the pan which should be relatively easy to remove. Put some water into the pan, bring it up to a boil and then scrub the pan with steel wool or scrub pad. DeBuyer suggests to use potatoes skin and water for the initial cleaning. I don't think it is necessary, but it is up to you.P our the water and dry the pan with papertowel as soon as possible to avoid rusting.

        To season the pan, put the pan on your stove and turn on the heat up to high or medium heat. Once the pan is above water boiling temperature (you can find out by sprinkling water droplet every 10-20 second, you can then add peanut oil. Once the oil barely starts to smoke, then you can turn down the heat, and slowly and carefully swirl the oil. Put it back on the stove and let the residue heat continue to season the pan. Here is the official seasoning procedure from DeBuyer.

        http://www.youtube.com/watch?v=e_hcah...

        Another way I like to do this is to season with a very thin layer or oil and use a tong and paper towel to continuously coat the pan. This method is easy to control and can apply multiple layers in short duration, but it generates a lot more smoke and it is much more hands-on.

        http://youtu.be/_SesaUVFZ-M?t=17s

        1. re: Chemicalkinetics

          I have to just take a moment to thank you all for the replies. Just got back in town tonight. Late as it is here on the west coast I decided to take the plunge on the 10" pan tonight, Hardest time I had was getting the dam* wax off. ended using detergent & Comet. Dried the pan on the burner & put some peanut oil in used tongs & paper towels to get the sides. Quite a production. LOTS of smoke ! Got it a bit brown on the bottom, poured the oil out & am letting it cool down as I write. Will tackle the other tomorrow. See what kind of a mess I created in the morning :] I did take pictures & will try & get them up in the next couple of days. Have to get the smell out of here & going to bed.
          Bob

          1. re: Chemicalkinetics

            Just bought three Mineral Bs and came across this thread while I was deciding how I wanted to go about seasoning them. I read a number of posts (similar to the one here) and saw a few videos about how hard people were working to remove the wax. Lots of scrubbing, even some steel wool. I used the potato skins because de Buyer said to. No idea why it works, but after 15 or 20 minutes of boiling the skins in the pan there wasn't a trace of wax left on them. I didn't have to scrub or scrape any wax off at all. I'm sure it's not necessary for pans without the wax coating but for pans with it, the potato skin step saves a lot of time and effort.

            1. re: JoanN

              <I'm sure it's not necessary for pans without the wax coating but for pans with it, the potato skin step saves a lot of time and effort.>

              Thanks JoanN. I want to point out that DeBuyer has those potato skin videos before the launch of the Mineral B (beeswax) line cookware.

              1. re: Chemicalkinetics

                Oh, really? I obviously wasn't aware of that. I wonder what the point is if not to remove the wax.

                ETA: The instructions that come with the pan say nothing at all about the potato skin step.

                1. re: JoanN

                  Actually the potato skin method is a old method which DeBuyer used to advertise, it has slowly move away from it. You won't find it on your instruction, and I think the DeBuyer official website also has removed it.

                  I have a brick of beeswax which I use for coating my cutting boards and knife handles. I often melted part of it in my sauce pan and trace of it stayed in the pot. To remove the wax, I find that boiling water alone is enough to melt and release it.

                  My guess is that DeBuyer wants to use the potato peel to remove any trace of rust or wax on the pan before seasoning, but I don't think it is particularly effective. Potato is well known for its ability to remove rust.

                  1. re: Chemicalkinetics

                    ". . . I think the DeBuyer official website also has removed it."

                    No, that was where I first found it. On the YouTube link that you posted above.

                    The instruction booklet attached to the pan says, in bad translation, ". . . rub the entire pan well to remove the excess of wax. Then will remain a very thin cover of wax which allows a better seasoning."

                    Seasoning over even a thin film of wax strikes me as weird. Anyway, I'm on day two of seasoning the pans and they're beginning to look good so as long as whatever I was doing seems to be working, I'll just keep doing it.

                    1. re: JoanN

                      <No, that was where I first found it. On the YouTube link that you posted above.>

                      I may misunderstand you and if so I apologize. What I mean is that obviously it is a DeBuyer video, and it was posted on the Debuyer website, but last I heard is that this potato skin video is no longer on DeBuyer's official website, and that I found it on its youtube channel instead. I don't even know if it is true, and I am having trouble going to the DeBuyer official website.

                      <Seasoning over even a thin film of wax strikes me as weird. >

                      Yeah, they sounds really strange. Good luck and have fun. :)

          2. re: pov11

            Yep!! Peanut oil works fine as I had used in my de Buyer Mineral B fry pan. I didn't use an oven method, but s stove top. Like ChemicalKinetics said, I repeated the same method maybe more than 5 times before actually cooking something in it. Oven will probably gets better / faster to get seasoned-enough-non-stick level, though. Problem was the hot summer in NYC, I didn't want use oven yet I can already cook egg in it seasoned enough to be non-stick.
            As long as you use high smoke point oil; Peanut, Grape seed etc (no crisco/veg. oil / bacon for me) then it should make a good non stick surface.

            1. re: bluemoonnumber4

              <I repeated the same method maybe more than 5 times>

              Good point. Definitely need more than once seasoning.

        2. Thank you all for the great insight...I will have to try this. I have NOT seasoned it at this point, but of course have not used it either. I have been VERY happy with my oven seasoned DeBuyer frying pans. I dont know why I waited so long to buy them...Chowhound is a very bad influence!

          2 Replies
          1. re: wabi

            <I have been VERY happy with my oven seasoned DeBuyer frying pans. >

            I prefer the stovetop method, but if you are happy with the oven, then go for it. Yes, we enforce each others' bad behavior (just kidding).

            1. re: Chemicalkinetics

              What I meant was that I am very happy with my DeBuyer frying pans...not necessarily the method used to season them, ( yes, I did use the oven method with Flax seed oil). I am happy with the DeBuyer pans in general. I am in the process of replacing my other cookware with some pieces from Falk...but the DeBuyer have become my work horses for frying needs. I am wondering if when I season my 12.4 inch chef's pan, if it may become a wok substitute...Hmmm...now this has me thinking......