So I've got my new de Buyer carbon steel pan and used it a couple of times. I'm thrilled with it and glad of the earlier advice that you guys kindly gave.
My new questions this -
How clean should the pan be after washing it. It's discoloured, of course, but there's a noticeable thin coating of dried oil in places. I can feel it when I wipe my hand inside the pan. I can also feel little splattered areas around the rim. I'm not sure if I should be scrubbing these off or if this is the start of the seasoning going on.
Any advice would be greatly appreciated.
What a pan!