How to season a steel frying pan please!
Discussion
As above, I'm waiting on delivery of my first blue steel frying pan which will need to be seasoned.
Done some searching on the google, but too many conflicting methods.
As Pistonheads is the font of all proper knowledge what do I need and do?
Best type of oil, salt or no salt/amount, in an oven or on the hob (I have electric hob).
Over to you
Done some searching on the google, but too many conflicting methods.
As Pistonheads is the font of all proper knowledge what do I need and do?
Best type of oil, salt or no salt/amount, in an oven or on the hob (I have electric hob).
Over to you
Not a pro by any means but i would imagine along the lines of give it a rinse with water and pat dry, making sure its reasonably clean which it should be as its new. Heat it up very hot for a several minutes (on the hob) making sure it doesn't start to burn, get some oil (sorry dont know which is best), a couple of tablespoons worth, more better than less and wipe it into the hot hot pan with a paper kitchen towel. It may smoke a bit. Turn off heat and allow to cool naturally giving it a few more oily wipes.
Unsure whether repeating it will increase the pan's 'seasoning' but shouldn't do any harm? When I finish cooking I always do the same process bar the rinse. If there is no matter to clean off, I heat it up again and re-season it ready for next time.
That's what I do anyway. Someone more knowledgeable will be along any minute. . .
Unsure whether repeating it will increase the pan's 'seasoning' but shouldn't do any harm? When I finish cooking I always do the same process bar the rinse. If there is no matter to clean off, I heat it up again and re-season it ready for next time.
That's what I do anyway. Someone more knowledgeable will be along any minute. . .
Edited by Digger on Friday 4th February 00:52
I'm sure they'll be along in another minute 
A couple of tablespoons of oil (canola, groundnut etc is fine) spread out with a paper towel to cover the inside of the pan - you just want a thin film, so wipe of the excess. Pop it on the hob as hot as possible and leave it there. The oil will start to smoke, then the inside of the pan will turn brown, then black as the oil burns on. Once the whole inside of the pan is black, put it under the tap (big clouds of steam etc). And that should be it.
The tricky bit is making sure you have an even heat source. If you have hot spots, things happen a bit unevenly and the oil can burn too much (turns grey) in those places before the rest of the pan is done.
You'll get the hang of it.
(I believe it is also possible to do it in the oven too, but I've never tried that method)
The tricky bit is making sure you have an even heat source. If you have hot spots, things happen a bit unevenly and the oil can burn too much (turns grey) in those places before the rest of the pan is done.
You'll get the hang of it.
(I believe it is also possible to do it in the oven too, but I've never tried that method)
Got my new De-buyer pan, what an excellent make, I can see this lasting me a lifetime.
Anyhow the seasoning the pan is nigh on exactly the same as Digger and Uncinqsix said.
(franc/lish instructions came with pan)
Did say you can use salt to purify from time to time.
Quote
"heat up cooking salt over a fast heat during 1 min 30 and wipe with a kitchen paper. The salt helps to suppress the residues and odours from previous cookings"...
Anyhow the seasoning the pan is nigh on exactly the same as Digger and Uncinqsix said.
(franc/lish instructions came with pan)
Did say you can use salt to purify from time to time.
Quote
"heat up cooking salt over a fast heat during 1 min 30 and wipe with a kitchen paper. The salt helps to suppress the residues and odours from previous cookings"...
Edited by 69 coupe on Sunday 6th February 15:28
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff