{"id":1,"date":"2018-05-31T02:29:31","date_gmt":"2018-05-31T07:29:31","guid":{"rendered":""},"modified":"2021-05-08T10:19:27","modified_gmt":"2021-05-08T15:19:27","slug":"a-carbon-steel-pan-seasoning-method-that-actually-works","status":"publish","type":"post","link":"https:\/\/carbonsteelcookware.com\/a-carbon-steel-pan-seasoning-method-that-actually-works\/","title":{"rendered":"A Carbon Steel Pan Seasoning Method that Actually Works"},"content":{"rendered":"
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1 –  How to Season a Carbon Steel Skillet the Correct Way<\/h4>\n\n\n\n

I thought I chose the best method to season my new carbon steel pan. Originally, I seasoned my Matfer Bourgeat carbon steel pan by using the potato skin, salt, and oil method. I used the pan, with this seasoning method, for several months and then decided to re-season it by another popular method of just using Flaxseed oil.<\/p>\n\n\n\n

I cannot remember why I decided to use a different method of seasoning, but it was a learning experience. As it turned out, the decision to re-season my carbon steel pan actually was a benefit, although the results were terrible. I discovered that using just the Flaxseed oil method by itself, was not the best seasoning process for me.<\/p>\n\n\n\n

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The picture below is what my Matfer Bourgeat<\/a> pan looked like after I seasoned it the first time with potato skins, oil, and salt. I decided, for some strange reason<\/em>,  to take this pan down to its original steel surface and re-season it again.<\/p>\n\n\n\n

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If you look closely you will see the rim of the pan is darkened from use. I did not remove the darkened rim on the pan prior to re-seasoning it. I made sure that the darkened area of the pan was smooth to the touch with no rough edges. The bottom of the pan, as you will see later, was black or dark brown. I did not consider this to be a problem. It was just a result of cooking with the pan for months.<\/p>\n\n\n\n

2 – Using Flaxseed Oil for Seasoning Carbon Steel _Big Mistake!<\/h4>\n\n\n\n

The Flaxseed method of seasoning consists of applying multiple coats of Flaxseed oil.<\/p>\n\n\n\n

Once I applied the first thin coat of Flaxseed oil, I heated the pan until the oil started to smoke (smoke point). I let the pan smoke for about a couple of minutes as this allowed the oil to bond with the molecules of the carbon steel. I then removed the pan from the heat to let it cool. This same process was repeated for 10-12 additional applications. I made sure that the coats of oil were very thin.<\/p>\n\n\n\n

3 – Here is The Problem I Had with This Method of Seasoning<\/h4>\n\n\n\n

I read other comments on this seasoning method and many other people had the same problems as I did.  The outcome that I had was that the seasoning came off when cooking.<\/p>\n\n\n\n

I made sure that the coats put on the pan were very thin. Putting too much oil on during each application can cause this type of problem or even cause the seasoning to be sticky.  It took hours to complete this seasoning process and I felt my time was wasted.<\/p>\n\n\n\n

It seems that Flaxseed when used by itself, creates a very hard coating. This coating can flake off when you cook. Not cool! I know a lot of professional chefs like the Flaxseed-only method but for me, it produced terrible results.<\/p>\n\n\n\n

4. – Here is the Bottom line in using Flaxseed Oil Alone…Don’t Use it!
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If you are going to use Flaxseed Oil, use it with salt, and potato skins. Do Not use it by itself.<\/p>\n\n\n\n

Flaxseed-Only Seasoning Results
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After applying about 10<\/strong> thin coats of Flaxseed oil (with additives) the pan took on a darkened color as shown below.<\/p>\n\n\n\n

It took me about 4-5 hours of heating the pan, cooling the pan, reheating the pan a total of 10 times. The finished product of seasoning is shown below.<\/p>\n\n\n\n

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The piece of paper to the right of the pan is just a reminder to me of how many coats of oil I applied.<\/p>\n\n\n\n

I also discovered why you should not season your carbon steel cookware in your kitchen if at all possible.<\/em><\/strong><\/p>\n\n\n\n

5 – Where to Season Your Carbon Steel Pan<\/h4>\n\n\n\n

If you decide to season your carbon steel pan, I would advise that you do it outside on a grill for two reasons. Firstly, the fumes can be overwhelming, and secondly, I ruined my stovetop by the high temperatures that it took to season this pan.<\/p>\n\n\n\n

The dark spots on the white enamel are called enamel crazing which is caused by the expansion and contraction of enameled metal surfaces by high heat. Look what I did to my stovetop below.<\/p>\n\n\n\n

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Many times enamel crazing demonstrates itself by parallel lines but can also appear as spots as you can see above. There is no way to repair this process other than replacing the entire stovetop. Boy, am I in trouble!<\/p>\n\n\n\n

I went to Home Depot’s large appliance section to see if the people there could help me with a solution to the crazing I created. They said there was nothing I could do other than ordering an entire new stovetop and that would be expensive IF one were available. The next solution was to replace the entire stove which was out of the question. The point here is to be careful where you season your carbon steel pans so that you do not have the same problems I experienced. I will be living in the garage for a couple of months! <\/b><\/p>\n\n\n\n

6 – How to Remove the Flax Seasoning from Carbon Steel Pans<\/h4>\n\n\n\n

I tried using Bar Keepers Maid, soap, and a Brillo pad but it did not work. Instead, I had to use a piece of 80 grit sandpaper along with water and Bar Keepers Maid. This whole process turned out to be a love of labor but it was worth it.<\/p>\n\n\n\n