Hello everyone - I know many threads have been started about seasoning carbon steel skillets but despite trying to follow instructions, my failures are really bumming me out. Any advice is appreciated!
I have a DeBuyer Carbone skillet 10.25" (I think). I first started seasoning on the stovetop with flaxseed oil till smoking but had trouble getting even coloration and it was slow going. After doing maybe 5 reps on the stove I switched to oven method (500F for 1 hour with thin coats of oil). I did 3-4 reps of that and was left with an even coat of black seasoning.
Next, I tried cooking some bacon in it. The bacon stuck immediately (I didn't use oil thinking the fat would render out) and not thinking through it, I boiled hot water in the pan to loosen the charred remains. That stripped nearly all the seasoning I had built up...So I cleaned with salt and reseasoned 5 times with the oven method.
This morning, I cooked bacon and eggs WITH butter this time. It stuck a little but loads better than first attempt - just some charred bits on the bottom. I soaked in the sink in hot water for 10m after letting the pan cool a bit and scrubbed with soft sponge - about half the seasoning came off again! (see photo). I would expect the seasoning to be quite hard but it seems it's not adhering well either to the pan or to previous layers.
I've heard not to cook bacon after first seasoning as the salts don't help the seasoning - is this my issue?
I know a lot of people recommend seasoning over time from cooking but I was really hoping to get a decent seasoning prior to use and using the newfound experience to reseason my wok
Thanks much for any help!