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debuyer carbon steel mineral pan seasoning

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Welp, started off boiling water by itself, left a few spots, so I cleaned it all with salt after heating it to gray/brown, poured that out and cleaned it out with vegetable oil.

Next, used lard to lightly coat the pan (made sure there war barely any oil on the pan) and heated it until some smoke started to come off the pan. Took the pan off heat. Waited until it cooled down. Repeated twice more.

Then, repeated this twice more again, but also took a bar towel folded up and, once really hot (when the pan turned grey from the cooled down black color), I took it off the heat and immediately wiped a swirl of lard on the pan with the towel (very thin, just enough to cover) which of course caused a slight bit of smoke.
*This process I got from the videos of the carbon steel wok's having oil added when extremely hot, figured they knew what was going on.

Is this all good so far? I'll attach a photo of it cooled now after my 5th repetition.

Thanks! I caused a grease fire with my cast iron, so I'm trying to start over and do everything right. No more fires hopefully.

 
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  1. It looks fine to me, but then you wont' know for sure until you start using it. 5th repetition is a lot. I think it is time to use it.

    <I caused a grease fire with my cast iron.>

    But this is a carbon steel pan, do you mean you caused a fire with this pan or a different one? Good luck.

    2 Replies
    1. re: Chemicalkinetics

      I did the second process twice more, and finally cooked some chicken tenderloins on it to use it the first time.
      Put some olive oil in the pan, headed to maybe 6-7/10 heatness, and the chicken cooked, but i feel they were a bit to tall so were about to be a bit too burnt for the skin before the middle was cooked. My fault.

      BUT, it seems the oil in the pan just fell to the outside edges of the pan once hot, as if they wanted to run from the chicken in the middle of the pan. Is this something i should worry about?

      And as for cleaning, I guess I just wait for it to cool down, then scrape with a plasctic scraper to get all the food pieces off, leaving a bit of a oily residue still on the a pan, then wipe off a majority of the excess oil?

      1. re: theromanone

        <BUT, it seems the oil in the pan just fell to the outside edges of the pan once hot>

        This is not uncommon for any pan -- not just DeBuyer. It is almost always the result of a few things. First, most pan are not completely flat. They are tiny bit taller in the middle than the edge, so when the oil is heated (less viscous), it will flow from the higher point to the lower point Second, oil has a tendency to run from hotter place to colder place. The center of a pan is usually hotter than the side, so this happens too. There are a few other explanations too. Long story short, I won't worry about this.

        <And as for cleaning, I guess I just wait for it to cool down, then scrape with a plasctic scraper to get all the food pieces off, leaving a bit of a oily residue still on the a pan, then wipe off a majority of the excess oil?>

        Your plan sounds very good. As you start to cook more an more, you can take less caution of the pan. For example, many people will start to wash the pan when it is still hot (not smoking hot). The reason is that it is easier to remove the food pieces when the pan is hot. I often cook in my cast iron and carbon steel pans, and do not even immediately wash it. I sometime wait for a day or two. Not reason beside that I was lazy. As long as the pan has no water in it, it is fine to leave a oily pan untouched.

        In the beginning, do not wash your pan with strong detergent -- just use water for now.

    2. Wow, that looks very good. You apparently have more self restraint then I do with a new pan.

      The residual heat of cast iron can light excessive oil on fire during seasoning. I guess that experience is part of the reason for your attention to details with your new De Buyer pan.