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Carbon Steel

debuyer carbon steel mineral pan seasoning


Cookware 4

debuyer carbon steel mineral pan seasoning

theromanone | Dec 6, 2012 12:19 PM

Welp, started off boiling water by itself, left a few spots, so I cleaned it all with salt after heating it to gray/brown, poured that out and cleaned it out with vegetable oil.

Next, used lard to lightly coat the pan (made sure there war barely any oil on the pan) and heated it until some smoke started to come off the pan. Took the pan off heat. Waited until it cooled down. Repeated twice more.

Then, repeated this twice more again, but also took a bar towel folded up and, once really hot (when the pan turned grey from the cooled down black color), I took it off the heat and immediately wiped a swirl of lard on the pan with the towel (very thin, just enough to cover) which of course caused a slight bit of smoke.
*This process I got from the videos of the carbon steel wok's having oil added when extremely hot, figured they knew what was going on.

Is this all good so far? I'll attach a photo of it cooled now after my 5th repetition.

Thanks! I caused a grease fire with my cast iron, so I'm trying to start over and do everything right. No more fires hopefully.

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