I've been using a good heavy weight w15-40 diesel oil for years. Leaves a nice slick dark surface. The only problem is until the pans warm up, my kitchen smells like a bus station.
It's also possible the problem wasn't the electric stovetop but rather a bit too heavy a coat (or multiple heavy coats) of flaxseed.
Is that synthetic or natural? I have a couple new steel pans on the way.I've been using a good heavy weight w15-40 diesel oil for years. Leaves a nice slick dark surface. The only problem is until the pans warm up, my kitchen smells like a bus station.
Essentially the process I use, based on flaxseed oil.
http://vollrathuniversity.com/vollr...ional-Cookware/Seasoning-Carbon-Steel-Pan.htm
A De Buyer Mineral B shallow roasting pan is scheduled for deliver tomorrow. How should I season that thing?
This works for me. Cast iron skillets, carbon steel (de Buyer B) skillets and crepe pans, paella (cheap carbon steel) and the wok.
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