I've recently bought and seasoned a deBuyer 11" Carbon Steel Mineral B pan. I boiled potato peels and then seasoned it with the Sherylcanter method. Everything has been going well, but whenever I cook anything high in protein like steak or hamburger- the seasoning strips in certain areas. I've attached a picture and you can see the area where the hamburger touched stripped a lot of the seasoning. The pan looks a lot brighter than it actually is because of the lighting.
Will it eventually stop as I use the pan more?
Sort of a side note here: Why did the top rim of the interior and the whole exterior season so differently from the cooking area? The exterior and top rim of the interior have a deep bronze colour, and the bottom of my pan has turned a dark charcoal colour. The cooking area has remained silverish since I first seasoned it.
Thanks for the help.
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