Title says it all. I just received a Paderno carbon steel frying pan (cheaper than de Buyer and I had credits at CSN) and plan to follow the de Buyer's method for preparing a new carbon steel pan. I will then continue to season it using Cheryl Canter's method for seasoning CI. Why go to the bother? Because I probably will not be using it on a regular basis and thus it might take months to properly season it by just cooking in it, so I figured why not just get it done (or rather, get a good head start) by using Canter's method (which I had pretty good success with on a new Lodge CI pan) after boiling the potatoes.
Please feel free to share any thoughts or suggestions.
PS..I'll post some pics and share my experience. Based upon seasoning the Lodge CI, after I season the Paderno, I'll just heat up the pan with Crisco, let it cool and repeat throughout a day, then start it off with bacon.
de Buyer video:
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