I had no trouble seasoning my CS crepe pan on my smoothtop range. But I've got a country or chef's pan arriving soon and am concerned about the outside seasoning. Here's the pan:
After heating the bare crepe pan, I added some oil, swirled it around, noticed some had dripped over the sides, so I wiped that all over the outside of the pan. It came out just fine. But now I'm wondering if that same method will work on the taller country pan. I'm considering prepping the new pan on our gas grill for better heat distribution. What's your take?