How Smooth is Smooth on Seasoning CI
Previously has a LeCreu Square Griddle. It was a bear to clean - ended up giving that away...
New DeBuyer CI pans. Some F'ups along the way with Dear Other deciding to reheat and braise some leftovers with one....
Grrr. It was not too seasonsed but how seasoned is seasoned. Should the intial coat and every coat be smooth ? I must be doing something wrong as the center/bottom is smooth but the sides are gunky - and not smooth. Should I expect this to be smooth over time with BUILDUP or am I better off trying to take this down to scratch and then reseason fresh ? I know what in theory proper seasoning is. I have a wok that is baby's smooth - on the whole interior inside. I don't recall even giving it that much love. Just high heat and wipe of the oil. I suppose it could be different steeling than the De Buyer.
Need some help. Looking to get that baby smooth uniform on the entire interior of the pan
Well-seasoned, smooth CI pans can take years to get that way. Use and clean often and smoothness will come in time. Same with Carbon Steel. As Chemical pointed out, I don't think DeBuyer makes CI. If they do, I've never seen them. I have a lot of DB carbon steel. It, too, takes time to get smooth, but I expect it to take less time as it started out with a "smoother" surface to begin.
<Should the intial coat and every coat be smooth ?>
Up to you.
<I must be doing something wrong as the center/bottom is smooth but the sides are gunky - and not smooth>
<Should I expect this to be smooth over time with BUILDUP>
The grunky side you mentioned will not smooth out over time -- for the same reason MikeB said.
<am I better off trying to take this down to scratch and then reseason fresh ?>
You can, or you can just ignore it.
<I have a wok that is baby's smooth - on the whole interior inside>
That is because of the geometry of a wok.
Is that a carbon steel pan...didn't think DeBuyer had cast iron skillets? My experience with cast iron is that the bottom gets very smooth...lots of heat and regular scraping down with spatula. Sides do gunk up..the sides just never get that hot, and gets nowhere near the wear from stirring and scraping. I've seen some ancient omelet pans that had a perfect cooking surface, but the sides were just gnarly (the kitchen staff dares not wash!)