What's the best way to season carbon steel on electric range?
- DuffyH Mar 9, 2013 06:51 AM
I had no trouble seasoning my CS crepe pan on my smoothtop range. But I've got a country or chef's pan arriving soon and am concerned about the outside seasoning. Here's the pan:
After heating the bare crepe pan, I added some oil, swirled it around, noticed some had dripped over the sides, so I wiped that all over the outside of the pan. It came out just fine. But now I'm wondering if that same method will work on the taller country pan. I'm considering prepping the new pan on our gas grill for better heat distribution. What's your take?
You should be fine seasoning it the same way.My Carbone Plus though not as tall as the country pans, still have some height,and the sides have seasoned perfectly over time.
I don't have the the country pan but, I seasoned both of my "fry pans" with their lower sides just fine on an electric coil stove that only had 2 of the 4 burners working. The 24cm pan was a breeze because the heat made it all the way up the sides. The 28cm pan was more difficult because the only coils that worked were too small so, the sides didn't season as well. Over time when I got "home", the larger pan seasoned just fine with normal cooking on a hot plate. Now that I'm on a regular cheap rental place stove, seasoning isn't an issue.
Your other option is to season on an LP gas grill/turkey fryer or charcoal hibachi. If you have access to a working oven, that will do the job too.
<Alternatively, don't worry about it. The outside will eventually get seasoned during the normal cooking process.>
Well, hell, Chem. I never thought of that. I only wiped the outside of my crepe pan the one time and it's completely black now. Not smooth, what with the odd cooked-on oil drip, but it's the outside, so I don't care. My only criteria for the outside is no rust.