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Cookware

Carbon steel seasoning keeps coming off

avenka | Jan 4, 201609:58 PM     46

My carbon steel pan seasoning keeps coming off like cheap paint. I've tried the method at the Vollrath video at this link:
https://m.youtube.com/watch?v=xoIO8YO...

The first picture of a 7.9" de Buyer shows how much of the seasoning came off today. My seemingly high crime was to cook some shrimp with some soy+fish sauce and then just slow roast some endives with clarified butter for 40 mins or so. I even got educated about the highly alkaline nature of all of these ingredients after a previous horror of citrus rash on my seasoning. You can also see how majestically black a Lodge pre-seasoned cast iron griddle looks in comparison in the background.

The other pictures show a 9.5" de Buyer that seems to hold up a little better but I keep having to season it after every usage, otherwise it starts becoming metallic grey as well. Burnt oil is a slimy weasle, I must say.

It's a pain to season after every usage if it keeps coming off like that. I thought seasoning was supposed to be a once in a while thing. What am I not doing right?

FYI, I wash it without soap but I use a somewhat stiff bristled brush recommended for Lodge cast iron and chainmail scrub. Both seem to chip away at the seasoning. The chainmail scrub sometimes also seems to scratch the seasoning surface, which I understand can be fixed with more seasoning, but I don't want to be seasoning by the moonlight for the rest of my life. I also like using stainless steel spatulas but they further scratch the seasoning.

How do I eventually get to the nirvana state of a nonstickish patina that only requires occasional maintenance? My Lodge pre-seasoned cast iron has been in that state from day one. But my carbon steel is giving me obsessive compulsive seasoning anxiety disorder. Any advice?

4 seasonings on 8" pan

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