Saving a carbon steel skillet
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- Опубликовано: 18 сен 2024
- Digging through the archives and found this jewel...
One of the first Blanc Creatives skillets produced needed a bit of a refresh.
Hope it's helpful, check out www.blanccreatives.com for more info.
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This is probably the best video on putting a seasoning on a carbon steel pan i have watch the last 3yrs
Thank You!
You can avoid the smoked out kitchen and house by seasoning in the oven at two temps. A lower and longer temp of 300-325 F for an hour or two to start the oil hardening process (polymerization into a heat baked varnish) and then a shorter high heat period at 425 F that will create very little smoke after the oil has already hardened in the induction period at 325 F. The high heat hardens and colors the varnish dark brown and makes it last. Also there are green Scotch-Brite in MED, abrasive grits, fine Scotch-Brite in light grey and the CRS Scotch-Brite in black. All work much better than the copper scrubby. Going from CRS to FIN will produce a mirror finish. I like to prebake my spun steel or sheet steel carbon pans in the oven dry (oil free) to oxidize the surface to a blue color before I season. I season all my metal pans and sheet goods, including stainless steel cookware, tri-ply and even aluminum sheet pans. It keeps the food release easy.
Would love to try this method. So after about an hour at 300-320, how long should I season it at 425F?
@@Ryan-np4ni It goes quickly and is done in under 20 minutes. You can repeat the lower temp seasoning a couple of times with your semi oil soaked paper towel before a high heat but don't overdo it as the seasoning must be hard cured to survive metal utensils. Some people will scrub their cast iron pans with rock salt before seasoning as it creates a thin layer of hydrated iron oxide "rust" and that salted rust layer will help polymerize the oils. Flax seed oil is a super fast drying oil due to its very highly unsaturated oil content. Some people will use Crisco but it is the absolute slowest to hard polymerize as it is almost fully saturated by hydrogenation and does not react with oxygen quickly. Dutch master painters would make their own oil based varnish by mixing metal salts called Japan dryers with cooked vegetable oils or as their otherwise known as Blown Linseed Oil (BLO). The blowing process is done for you already when you buy a pint of BLO at the hardware store and BLO linseed oil is a fast drying oil component of most varnishes unless you buy the very expensive Tung Oil varnishes. Blowing refers to heating a drying vegetable oil to its smoke point and then blowing air into it while avoiding a massive fire and cooking oil explosion. Not something to do at home unless you like to risk your life and garage to a housefire. Heating your vegetable oil in a thin layer in your oven is basically the same thing in miniature as the oil film is so thin, it can't catch on fire.
@@dsweedler amazing. Thanks for the detailed info on all these! Will definitely re-try the flax seed oil.
I did that with my pan and the very first time I cooked ground beef in it the seasoning stripped off. I just us it as a bare metal pan and it works great
Hand Hammered finish carbon steel is rougher in texture than any spun carbon steel or hydroformed steel oan but all cast iron oans have tiny voids and holes that pcik up oil and tiny carbon deposits and that roughness orovides a hard wearing surface that reserves your seasoning for much longer than any carbon steel pan. One work atound you will likely skip is to sand balst the interior of your carbin steel an to flat white bare metal finish. Why, Because who has access to commercial sand balsting cabinets and full face respirators etc. But if you did, that rougher finish would accept and hold a thin layer of seasomingmuch better than a recently stripped oan using a scotch brite pad or other mildly abrasive material. The smoother the metal, the less durabe the coating wil be, even if the metal is chemically clean and completely bare.
My recommendation is to start over and really heat the surface of your pan in an oven to 425 to 450 degree rather than some random temp on your stove top. It makes a big difference but all seasoning will wear off and cooking with tomatoes or an acidic fruit will defintely stripp your seasoning faster than any detergent wash.
DeBuyer and other older French makers of carbon steel often tell us to just fry potatoes in the pan with cooking oil as a sesoning step. The tiny potato starch granules will lodge in any voids and carbonize to provide a longer lasting seasoning. I just re-season as needed and keep it intact and serviceable as long as practible and re-wipe and reheat as needed. This goes for all my steel and even aluminum bakeware and even hard anodized grey aluminum cookware like Magnalite and Calphalon. It is non stick as long as it remains well seasoned. Also helps it resist scratches and dings from metal spatulas. The thing abiut seasoning with cooking oils is that it is so inexpensive and easy to do so it just becomes part of your cooking technique. And remeber that if your eggs are sticking, use more BUTTER! RIP Joel Robuchon
There must be like 2-3 Generations that have Never seen or heard of S.O.S. Pads before
Hahaha Karen down there doesn’t like your “disturbing” music. Also get off her grass.
- This video is interesting to watch, but it would have been MUCH better without that disturbing music... 😢
Disturbing music? Lmao 😂. No, the music is amazing and soothing 💯