Chef Forum banner
1 - 2 of 2 Posts

·
Registered
Joined
·
2,832 Posts
The video is fine. You can use salt instead of dish soap. I don't use steel wool, I use a green or blue type kitchen scrub. Don't over-think or over-work. You'll be fine.
 

·
Registered
Joined
·
2,832 Posts
You want to clean and season your pan properly. If I was going to start from scratch ... I would start with a serious scrub pad and dish soap. The whole pan gets scrubbed; inside, outside, top, bottom, handle ... every little part. Then I rinse it just as much. Completely dry with a dish towel, then on to the stovetop to get nice and warmed up; warm ... not sizzle-hot. Your oven should be pre-heating at it's highest level. Next I would oil the pan. Here is why I came to this thread. I just got done watching a video where the person talking claimed that the going top flavor of the day is "FLAXSEED OIL". My main objective was to point that out and see what everyone else thinks. Anyway ... back to the pan ... Put in some oil and wipe the pan silly. Don't be afraid to use some oil here ... but you don't have to go nuts. Don't make any mess. After you've wiped the pan enough take a dry paper towel or 2 or 6 and wipe the pan out so it looks sorta dry of oil. Put it into the oven, upside down, over a pan, for at least an hour. Turn off the oven and let it cool. If it's winter time, crack the door open and heat up your kitchen with the cooling down heat. When it's cool to the touch ... take out the pan, give it another wipe and put it away. I think thats it.
 
1 - 2 of 2 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top