I have seasoned cast iron and carbon steel pans for 20 years+ and I'm not trying to sound like the "end all" expert, but please rotate your pan as you season it. If you do this and take your time, the entire surface of the pan will be perfectly seasoned and look like you have been cooking on it for years. Just some pointers that may help: 1. Use a high flashpoint oil, avocado has always been one of my favorites. 2. Don't use too much, maybe 2 tablespoons to initially coat the surface of the grill. 3. Use paper towels locked in a pair of tongs (locking tongs are great because you don't have to maintain constant pressure to keep them closed and hold the paper towel secure.) 4. Set your grill to Medium-High heat and let the color change get going. Obviously, the middle will expand out, as shown in this video, but once it has achieved a nice dark color, start to position your disc to move the heat to the outside of it. If you take your time and continue to move the disc around the flame, it will evenly darken the entire surface and it will look unbelievable. 5. Keep lightly seasoning the entire disc as you are in this process. I simply pour about an ounce or less on to my paper towel and keep covering the entire surface. It will be constantly smoking as you wipe it down, and that's a good thing. 6. Done with patience, you will have a beautifully dark colored and slick surface. 7. Turn heat off and lightly wipe down any excess oil and simply let it cool down. 8. Time for your first cook --- hope this helps.
Good job seasoning the disk. Think they seem to be very well made Discada style cooking vessels. Yet, I agree with you some of their marketing ploys seem hokey. It’s as if they’re targeting sheer novices and those who have little knowledge of cooking. I still think they have a good product even though they over hype it. Some of the rhetoric seems patronizing.
@@KIRBBQ Well get to it, I have a Discada from Southwest Disk and love it. Yet that porcelain coating on the bottom of these Firedisc grills is an attractive feature. No need to season the non cooking area.
I have a brand new one of these in my house that the Snap-On man gave me. Being a single older guy I've never used it but have always wondered how I would season it.
I have seasoned cast iron and carbon steel pans for 20 years+ and I'm not trying to sound like the "end all" expert, but please rotate your pan as you season it. If you do this and take your time, the entire surface of the pan will be perfectly seasoned and look like you have been cooking on it for years. Just some pointers that may help:
1. Use a high flashpoint oil, avocado has always been one of my favorites.
2. Don't use too much, maybe 2 tablespoons to initially coat the surface of the grill.
3. Use paper towels locked in a pair of tongs (locking tongs are great because you don't have to maintain constant pressure to keep them closed and hold the paper towel secure.)
4. Set your grill to Medium-High heat and let the color change get going. Obviously, the middle will expand out, as shown in this video, but once it has achieved a nice dark color, start to position your disc to move the heat to the outside of it. If you take your time and continue to move the disc around the flame, it will evenly darken the entire surface and it will look unbelievable.
5. Keep lightly seasoning the entire disc as you are in this process. I simply pour about an ounce or less on to my paper towel and keep covering the entire surface. It will be constantly smoking as you wipe it down, and that's a good thing.
6. Done with patience, you will have a beautifully dark colored and slick surface.
7. Turn heat off and lightly wipe down any excess oil and simply let it cool down.
8. Time for your first cook --- hope this helps.
Nice pointers will keep in mind when I re-season.
@@KIRBBQ Thanks for taking the time to put together this excellent video. I really need to do the same!!!!
@@bucstartGREAT VIDEO AND AWESOME POINTERS MY GUY
Just use a flat spatula to spread it out easy easy lemon squeezy JACK!!!
Good job seasoning the disk. Think they seem to be very well made Discada style cooking vessels. Yet, I agree with you some of their marketing ploys seem hokey. It’s as if they’re targeting sheer novices and those who have little knowledge of cooking.
I still think they have a good product even though they over hype it. Some of the rhetoric seems patronizing.
Lew as long as I've had this I haven't cooked on it yet. So my starting next week a few of my vids I will be on it.
@@KIRBBQ Well get to it, I have a Discada from Southwest Disk and love it. Yet that porcelain coating on the bottom of these Firedisc grills is an attractive feature. No need to season the non cooking area.
I have one can,t get it to work with the hose on a 5lb tank
Have you cooked anything on the disc?
Looking good. We are waiting on your first cook in it too! Thanks for sharing, this looks like a versatile cooking tool.
You bet!
Great video brother. I can't wait for your first cook
Thanks bruh!
It doesn’t get hot enough to sear
Agree
Great video. I just love my FIREDISC grill. Best grill for the propane tank
You cooked anything on your fire disk? Curious.
Now that we got that baby seasoned up let's cook something. 😊😊
Breakfast food would be great..
Thanks for sharing
Hmmm....I might, I might! LOL
I have a brand new one of these in my house that the Snap-On man gave me. Being a single older guy I've never used it but have always wondered how I would season it.
Thanks for watching! One of the comments below (BucStart) gave some additional pointers in seasoning it so check out his tips too!
😮yooooooooooooo