In my experience, lightly coat the pan (inside, outside and handle if metal) with oil (I use olive), then put it in the oven at 250 deg C (highest my oven will go). 6. I do, however, apply some oil to the pan and heat it up before each use to help maintain the pan seasoning. Your opening comment is not quite right, regarding "the blogger is incorrect" (no insult intended). Quick question though: all of the stovetop seasoning instructions I've seen only season the interior of the wok (as opposed to the oven method which seasons both the interior and exterior). Lard will work too. Rinse and dry on the stove, wipe with oil. I just wipe with paper towel, or if it is gucky, i use a reserved nylon scourer (reserved from use with soap) . This ensures the pan is heated thoroughly and helps open up the pores. Cast iron usually with 97-98% iron/2-3% carbon (more brittle) 3. ThemeXpose I use my pans daily, so do not bother coating them with oil in between uses. Keep a little beef suet in the freezer and before cooking, warm the pan and wipe the cooking surface with the suet the first few times. Thanks for the advice I would avoid cooking anything too acid in the pan as this will lift the seasoning layer so avoid slow cooked tomato dishes especially when the pan is fairly new - expect the seasoning process to last longer than you think it could take months or years to get it perfect. The seasoning process makes food cooked in the wok more flavorful, makes the wok easier to cook with and to clean, and prevents the wok from rusting. Stainless steel is denser than carbon steel, and therefore they are harder to season. It also helps dry the pan completely after washing. It's ready for use.Care:The best way to clean a pan is while it's still warm from cooking. The best way to season a new pan is to build a big hardwood fire outside. It was meant for teflon (great for that, too -- better than those coarse pads), but works great for steel too once the residue is softened. The potato peel, salt, and oil method works for seasoning a new carbon-steel pan and likely woks, too. Banish whoever abused your pan from ever touching it again.NEVER allow even a well seasoned pan to air dry.ALWAYS wipe it with a little oil after cleaning. There are only 1-3 coats of oil applied and it only takes 20 minutes each time. All Rights Reserved. I would suggest a heated scrubbing with any cloth or pad, kosher salt and a bit of canola in the pan. 6. Blogger Templates Created By : The rim is deeply bronzed, seemingly without the thin crusty bits, but the floor never gets that way. As for Carbon steel(CS) like the pan shown, it is used for pans (such as fry pans, saute pans and woks by makers such as de Buyer) as well as CS knives (such as Sabatier). Reply Also, you will pay more for a stainless steel wok, but you will not be able to produce the same stir-fry results, as compared with carbon steel woks. How to Make (Friendsgiving) Sugar Sprinkles, 19 Great Thanksgiving Desserts That Aren't Pie, How to Bake Three Amazing Pies in One Morning, How to Make Thanksgiving for One (or Two). And who wants to eat that stuff in their food anyway. Iron and steel are different. Nice!A friend of my mom's always used her cast-iron skillet, and I remember her boiling a little water on the stove to clean it. Correction here…in the video, I said olive oil…I should have said Flaxseed oil. First of all, as one other person said here, the blogger is incorrect -- iron and steel are not the same material -- "black iron" might be cast iron, but it's not "carbon steel." With enough seasoning layers, your carbon steel pans will be as black as cast iron. Open house doors and windows (it will smoke!) Step 4: Cook over medium-low heat The procedure for this Flaxseed method of seasoning consists of applying very thin coats of Flaxseed oil. Most carbon steel pans come unseasoned, with a protective coating that ensures the bare metal doesn't rust. Keep turning and tilting your wok and holding it in one position until you get a dark brown or almost black layer, keep rubbing more oil into the surface and justbe patient. ALL RIGHTS RESERVED. This seemed to work very well, and no matter how hard the fried residue is at the bottom, it lifts that 98% off easily once a little hot water is added and I give it a good scrape -- though a textured surface would always remain, and the paper towels would always come up dirty, no matter how many rubs I gave it.I don’t much like that 2% crusty residue as it still will come off and darken things like eggs, but at least this process would not remove the core browning/blackening, and the pan did not rust.So everything seemed like it was moving forward.However....while I was out the other day my pan got drafted for re-frying a heavily vinegared meat dish (adobo, if you know what that is), and the left-over amount was left there and refried yet again for the next meal (standard abodo procedure - it gets better with each re-frying).As nice as the last abodo was....afterwards, the pan was totally changed. Then lightly coat the pan with oil and stick it to a 500F oven. Use lots of grease. For my favorite wok I will season it in the oven as described above. They always picked up some of that crusty brown/black at the bottom and looked like I had been at them with soy. Discard the paper towel when the pan is evenly coated. Sprinkle kosher salt into it and scrub with a wadded up paper towel.In the event someone has burnt something in your pan or allowed the pan to get cold and crusty before cleaning it, heat some water in the bottom and scrub it with a nylon scubber without soap. When you're cooking turkey, but also doing Friendsgiving - it's worth learning a butchering technique that will save you hours of work in the kitchen. I seem to be in about the same stage as you are, but in my case there was a sticker with the pan that said to fry up slivers of potato and potato skin in oil with some salt as the seasoning exercise. Or maybe it was because of the time the dish spent in the pan. Also, if you're cooking and using your oven, too, you can stick the cleaned skillet in the oven, which has been turned off but still warm, to make sure no moisture remains. by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make... by Jordana Cohen | Thanksgiving is prime time for pies, but it's hard to choose—and not just between pumpkin and pecan... by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive... by Amanda Balagur | Thanksgiving for one (or two) can be just as festive as any big to-do.

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