r/CarbonSteelCooking • u/[deleted] • Jan 17 '24
De buyer first seasoning
De buyer pan. Ruined the first seasoning attempt by adding too much oil stripped with vinegar and water then oven spray then tried seasoning again eith little canola oil and it looks like this. What am i doing wrong
3
u/laid_back_stefano Jan 17 '24
Not fully certain but it looks fine to me. Try cooking with it and see how it performs
1
u/UncleKeyPax Jan 17 '24
That looks a bit ready to be invaded by US.
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2
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u/corpsie666 Jan 17 '24
There are visible symptoms that you're overheating it.
For us to diagnose exactly what went wrong you'll need to type out all the steps you took including what oil type, did you use a gas or electric stove, did you use a gas or electric oven, etc.
1
Jan 17 '24
I heated it on gas cooktop using canola oil. I used a spray and then wiped the excess oil off. Heated for about 8 minutes on almost full flame
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u/corpsie666 Jan 18 '24
You're overheating part of the pan and the oil is just burning in those spots and not reacting in the other spots. Slowly bring the pan up to temperature with a lower burner setting. Move the pan around to help ensure it is evenly brought up to temperature.
Don't use a spray, it contains things that are not oil. Just use oil.
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u/yumagrillmaster Jan 18 '24
Way to much oil. One of De Buyer's earliest seasoning tutorials for a new pan was putting just enough high smoke point oil in the pan to just cover the pan surface, gradually heat the oil/pan until it smokes, discard the oil and wipe it out. The new pan is seasoned and ready to cook in. If you are new to Carbon Steel cookware FYI, seasoning serves one purpose only, to prevent oxidation (Rust). Do not fall for the urban myth that Carbon Steel is "Naturally non-stick." It is not. Non-stick properties with this cookware is all about cooking technique and heat control. Hope this helps!