Carbon Steel

I'm having trouble with my first ever carbon steel pan


Cookware 67

I'm having trouble with my first ever carbon steel pan

Jennie2 | Jun 15, 2013 06:21 AM

Dear Hounds,

Although I am a frequent reader of chowhound boards, this is my first post. I apologize in advance for any posting faux pas.

I have read all the threads on seasoning carbon steel pans and woks, including the "I messed up the seasoning" threads -- yet I am still confused as to next steps. (I think this is partly because I have never used a carbon steel or cast iron pan of any kind before). I've attached a photo of what it looks like after my initial seasoning attempts.

Anyway, my question:
I purchased a Mauviel M'steel 9.5" frying pan. I followed the instructions to remove the beeswax with very hot water -- it took me four tries and I ended up having to use a "dobie" (not just paper towel) and dish soap on the third try.
I dried the pan thoroughly and let it sit overnight.

Then I followed the instructions (pasted below) to season with oil. I poured a thick layer of grapeseed oil (maybe 3-4 tbsp? My first mistake?) and heated for 5 min (the point at which the oil just started to smoke). I swirled the oil around the pan (my second mistake?) and left it to cool. I repeated the process. I noticed sticky spots on the sides so tried to rub those off with kosher salt and paper towel. The result is the photo above. It also didn't get dark like I thought it was supposed to.

My questions:
If I can continue, what is my next step?
Do I need to start over? If so, should I scour the pan? If so, with what?
Any other instructions/suggestions?

I live in an apartment with gas oven, no window in the kitchen, and no access to outdoor grill or blowtorch. I'm a vegetarian, so no access to lard or bacon.

Thank you so much for your help -- maybe I am overthinking it and can just start cooking?

Instructions included with pan:
Prior to first use, clean the pan with very hot water to remove the beeswax from the entire pan. The beeswax is used to prevent the pan from rusting and to save time when seasoning. If at first use, you notice any wax residue, use a paper towel to wipe your hot pan clean. for seasoning, cover the bottom of the pan with flavorless oil and heat for 5 minutes. Let the pan cool before draining the oil, and then wipe clean with paper towels. Repeat the process a second time and your pan is ready for use. After this process, the pan will acquire a natural nonstick property. After cooking, wash the pan in hot water, wipe with a soft sponge and dry thoroughly. Do not use dish soap and do not remove the black layer that forms at the bottom of the pan, it will make a solid film and create a non-stick surface. Dry thoroughly to prevent resulting and store in a dry area. The pan will darken with use, creating a naturally nonstick surface.

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