I've been reading around a lot on Chowhound about how to season carbon steel (CS) frying pans as I recently got one from De Buyer's Carbone Plus line, but I suppose the same applies for users of cast iron frying pans, and heard that flaxseed (linseed) oil works a wonder. However, it unfortunately has not worked for me so far, and I've had to repeatedly strip it all the way down and start from scratch.
My most recent attempt involved using flaxseed oil as a base layer, and applying four more layers of canola (rapeseed) oil on top. Every time I cook red meats, the seasoning seems to strip off where the steak has been, where I think the initial meeting of the cold steak's oils strips off the hot seasoning, which then leaves a splotchy and patchy appearance to the seasoning--sure, I've read that the initial seasoning period will result in the seasoning looking splotchy--but is it just a matter of persisting with cooking in it as time goes on to build up an amazingly seasoned layer, as lots of fellow Chowhounders have already kindly advised?
I think the bigger concern that I have right now is that every time I wipe down my pan, after flushing it with hot water or using cold oil and salt to remove any residue or gunk, the kitchen towel that I used to wipe the pan has brown smears on it. It seems as if the seasoning is coming off? I read that flaxseed oil can be unstable and is more fragile, due ironically to the fact that polymerises so well, however, I'm not seeing flakes on my kitchen towel when I wipe my pan down. And so, if it's not flaxseed oil flakes, what can this be?
Has anyone else experienced this problem? Any thoughts, insights, or advice?
Many thanks in advance fellow Chowhounders!
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