Carbon Steel

How long to season carbon steel?


Cookware Carbon Steel

How long to season carbon steel?

DuffyH | | Dec 17, 2012 07:32 PM

I bought a de Buyer CS crepe pan (Force Blue) last week, cleaned it with potato peels and began seasoning. I heated the pan (med-high, about 7 on my basic GE smoothtop electric) until it was just smoking, then added canola oil, maybe a tablespoon. It immediately began smoking like crazy, so I turned the knob down to 5, pulled the pan off the heat, swirled the oil around, and plunked it back on the range. Smoking ( a LOT!) again, I turned it down to 4, swirled, etc... By the end of 5 minutes, it was on low heat (2) and barely wisping smoke.

I wiped it out, cooled it down, then began again with another layer of oil. I started at 5 the second time, still went for 5 minutes, but kept it mostly just barely smoking the whole time by lifting it from the heat and swirling the oil to coat the pan.

Here's the thing, though. My pan arrived a semi-shiny dark blue. It's now shiny, darker blue, and has 2 smudgy-looking areas that aren't shiny in the middle of the pan.

I've used it 3 or 4 times for over-medium eggs cooked on low heat with excellent results, but don't know if it's even really seasoned at all. After all, I can make great fried eggs in my stainless steel skillet. The CS pan only needs about 1 teaspoon of oil, cooking my eggs one at a time, so it seems better, but I'm just not sure if it's properly seasoned. The two dull-ish spots have begun to take on an amber hue, which I hope means I didn't mess it up.

Is it ok, or do I need to clean it and start over? How long should the oil be held at smoke point? Is canola a decent choice? I've also got peanut and toasted sesame oil on hand.

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