I've been on a DeBuyer Mineral B pan kick recently, and bought a 12.4 inch chefs pan. It's a nice wok size pan. I've been using the Flaxseed oil method of seasoning my pans in the oven with good success, however, this pan is too BIG to fit in the oven to season. Between the size of the pan and the handle, my pitiful oven door doesn't close.
What should I do to season it?
Any ideas? Can I use the flaxseed oil...or should I use a Crisco based method on the stove?
Please include detailed instructions for duration of heating for duration...I'd really like to use this pan.
Thank you all in advance for your thoughts.