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Seasoning Carbon Steel Skillet

post #1 of 8
10/4/08 at 8:32am
Thread Starter 
Hi Gang,

I just ordered another Carbon Steel skillet, this time from Matfer-Bourgeat (Thanks BDL!). However, I forgot the method for seasoning this puppy for the first time. I think it goes something like this - from some notes I have:
Wash the pan well with hot, soapy water, and dry it thoroughly.
Then cover the bottom of the pan with coarse salt, and cover
that with a generous layer of vegetable oil (Not a job for EVOO -
maybe peanut oil, or what? I used safflower last time). Let the
pan sit at room temperature for 12 hours, then heat it over
moderately low or maybe medium heat until the oil is very hot and
just starting to smoke. At that point discard the oil and wipe the
pan dry with a strong paper towel or perhaps an absorbant and
lint-free cloth towel.
Does that sound about right?
.
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post #2 of 8
10/4/08 at 10:07am
Sounds overcomplicated. Wash thoroughly, dry thoroughly. Oil the pan with a neutral flavored cooking oil or lard, put upside down in a cold oven, on the upper rack. On the lower rack put a sheet pan covered with newspaper or paper towels to catch any drips. Set the oven to 300 and let 'er rip for an hour or two. Turn off the oven and let it cool with the door closed for another hour. Wipe the pan with a paper towel and you're good to go.

Love the arch on the Matfer handle, it's so darn French.

BDL
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post #3 of 8
10/4/08 at 6:39pm
Thread Starter 
Not that I doubt you - not at all - however, I'm curious why so many sources, including Matfer, suggest using salt. In fact, Matfer suggests salt AND potato peelings.
MATFER INSTRUCTIONS FOR SEASONING FRY PAN:
1. Before use, wash pan under hot water in mild detergent, use a
bristle brush to scrub all protective coating, proceed by thoroughly
drying pan.

2. Place in pan the following ingredients and sauté on medium heat
while swirling around entire pan. Amount of ingredient will vary
depending the size of pan i.e. medium pan use 1/3-cup oil, 2/3-cup
salt, & 2 whole potato peelings. Discard after sautéing for 10
minutes.

3. Repeat step 2 again.

4. After processing steps 2 & 3 use oil with paper towel and wipe
entire pan.
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post #4 of 8
10/4/08 at 6:49pm
They want to get all the odor out of the oil; and they don't trust you to use something both fresh and neutral. As long as you use an appropriate oil or fat you'll be fine. You know that even though you get the process started, the pan doesn't really season until it turns black; and that the black is carbon. It takes a little while.

BDL
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post #5 of 8
10/4/08 at 6:59pm
It also helps to pick up loose particles of metal and as noted, the odor and taste of the uncured metal. The Chinese traditionally season a carbon steel wok with chives, often scrubbing the pan with the woodier bases of the chives
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post #6 of 8
10/10/08 at 8:52pm
Thread Starter 
The new pan arrived yesterday :bounce: The body of the pan looks great - clearly it's well made. However, I was a little disappointed with the handle. Oh, it fits my hand well and it's comfortable, but it's shorter than I thought it would be, so the arch isn't quite the same as on pans with longer handles. It sure is nice and hefty, though.
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post #7 of 8
2/2/10 at 7:55pm
FWIW I season all mine like I do my hand hammered woks from the Wokshop.com. Pour about 1 cup of salt into the pan and heat it over a gas burner until the pan changes to a nice purple/blue color while moving the salt around in the pan. This may take a long time but wait until you see the color change. It will happen. Pour out the salt and let the pan cool. Rub down the pan with a thin layer of oil/lard and put in the oven at 300 for about 2 hours. Wipe it down after 1 hour in the oven. Wipe it clean. Cook. You will throw away all your non-stick stuff in about a week. I don't recommend using it for highly acidic cooking - use stainless.
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post #8 of 8
2/3/10 at 9:28am
Which brands are you recommending for a Carbon Steel Skillet?
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