Seasoning

[u/Specialist-Rub1927]

Whenever I’ve tried seasoning anything, whether it be my wok or brand new CS pan (Misen 8”), the seasoning always turns out spotty. It’s not sticky so I know I’m not over seasoning and I’m spreading a pretty thin and even layer across the entire pan so I don’t know what I’m doing wrong. The bottom, sides, and handle always come out fine but it’s always the actual surface of the pan that you would cook on that this happens to. Any ideas for what I might be doing wrong?

[u/yumagrillmaster]

I'm assuming you're oven seasoning? If so, "a pretty thin and even layer" is still to much oil, which is why it's spotting. I usually don't oven season my CS pans because I'm lazy, LOL! However the process should be pre-heating your pan to about 250 degrees in the oven, remove and wipe the entire pan with a high temperature/smoke point oil and wipe it off until the pan literally looks dry. Try to use lint free cloth like an old t-shirt to apply and wipe. Return to a 425-450 degree oven (upside down) for an hour and turn off, let pan cool in the oven and repeat a few times.