de Buyer mineral fry pan
I recently bought a de Buyer mineral fry pan and accidentally forgot to season it before using it for the first time. Have I ruined the pan? Or will it be okay? I hand washed it with warm water after cooking and wiped it with a thin swipe of oil.
Thanks for any and all advice!
<Have I ruined the pan?>
Depend on your definition of "ruin". You definitely need to go back to re-season it and possibly need to remove the rust, but you did not ruin it for good (beyond repair).
<Or will it be okay? >
Most likely, it will be okay. To be sure, you need to talk to your pan and ask if he is ok. :D
<I hand washed it with warm water after cooking and wiped it with a thin swipe of oil.>
Try to do a light scrubbing with salt and oil, and see if there are excessive rust. If not, then you are ready to season it. To scrub with salt and oil: add some salt to the pan and a very small amount of oil. Use a papertowel to scrub this mixture around the pan. If the paper looks clear after, then you are ready to go. If the paper looks reddish or orange, then continue and repeat until the color has faded.
"I recently bought a de Buyer mineral fry pan and accidentally forgot to season it before using it for the first time."
Nooooo ....... just kidding ;-)
"Have I ruined the pan? Or will it be okay? I hand washed it with warm water after cooking and wiped it with a thin swipe of oil."
What does it look like? Any rust? It is unlikely your ruined it but, maybe you hurt your pan's feelings throwing it straight into the heat of battle.
In all seriousness, I would scrub it down with coarse salt and a firm vegetable to bring back the shiny and smooth surface. Then I would season it properly with canola oil, bacon, lard, etc. as recommended by many here and the manufacturer's website.
If you have burned on residue, you could use the self cleaning cycle in your oven if you remove the rubber bee in the handle. I've done this with cast iron and no ill effects. Then you can start over from scratch and reseason your pan.
A few pictures of your pan would be helpful for specific advice. And congratulations! These are really good pans that will be bring lots of joy in the kitchen. I'm looking for a big crepe pan myself.
Cook in it. Wash it with hot tap water and a brush. Oil it. Start process over again.
Do not let it develop dark, carbonized stains. They add nothing to steel which has a tight grain structure and are slick to begin with. There are no 'pores' that need to be filled (relatively speaking), especially not with burned food matter and oils.
I use oven cleaner on mine a couple of times a year and take them back to pristine clean. Mine are used professionally. They retain the smoothness that has developed with use and that's all you need. You do not want any matter remaining in the pan or on the surface of the pan that will ghost a flavor over to another dish nor do you want carbonized matter from the pan to transfer to the current dish being prepared in the pan.