Oven seasoning carbon steel

Discussion in 'The Off Topic Room' started by mikaelsan, Feb 16, 2019.

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  1. Feb 16, 2019 #1

    mikaelsan

    mikaelsan

    mikaelsan

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    I know I know this has likely been discussed more them once, but I had little success trying this before and I recently stubbled upon a YouTube video recently that made me want to give it another go.

    I just wanted to know what you think of the guys theory, basically clean, very very lightly coat with oil of your choosing, look up what smoking point it should have, heat oven to just above that like 15f, and bake in oven upside down for an hour or so.

    He was basically saying what people struggle with is wrong, too low temperatures and to much oil. My pans came out more bronze then black, I had much better results just using them, but this wok is not going to season that way on a stovetop. So my conclusion is I was using too low temperatures.

    What do you guys think, anything to add to the equation, I've got cold pressed linseed, peanut, sunflower and canola. Was thinking of going with either peanut or canola for a single cycle and seeing how it turns out before I try again
     
  2. Feb 16, 2019 #2

    DamageInc

    DamageInc

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    Have you tried America's Test Kitchen method?
     
  3. Feb 16, 2019 #3

    HRC_64

    HRC_64

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    Oven seasoning is for lazy people and hipsters...:eek:

    Also, its never better thans stovetop method...
    its not used because its better...
    but because people are lazy.

    never use this method with carbon steel.

    that's my $0.02
     
  4. Feb 16, 2019 #4

    MrHiggins

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    For the wok: clean and dry over heat. While still hot, coat in super thin film of oil (I like lard, but canola works). Keep it on the heat for a few minutes and use a rag to continue to wipe any oil out. Put in 500+ degree oven for 2 hours. Let cool in the oven. Then cook a lot.
     
  5. Feb 16, 2019 #5

    mikaelsan

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    Believe a industrial gas stove would be my first choise, and a regular my second, but I don't have access to that.

    Thanks I'll check out their video before I start doing anything.

    You taking farenheit or Celsius? My oven goes to about 300 c it does have one of those self cleaning programs though :p? that might be warmer
     
  6. Feb 16, 2019 #6

    MrHiggins

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  7. Feb 16, 2019 #7

    HRC_64

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    To prove why the oven method is problematic, do the following experiment:

    1) oil in pan + use a paper towel to coat the surface
    2) bring to smoke point (just) on high but not crazy heat
    3) remove pan from heat, drop 1 tbsp of H2O (water) into pan
    4) Observe all the crap floating in the water (impurities)
    5) dump out the water+ impurities
    6) repeat from step 1

    After you have a good base layer of seasoning (20-30min)
    you can then cook normally, and the impurities are less an issue
    because the base layer is in good shape.

    If you put it in the oven at step 2, you don't remove those impurities
    and they are baked into your initial seasoning, which leads to all the problems.

    As to the Wok specifici things, I will defer to others on what to do.

    Just remember the goal is not "make it black", but to polymerize
    the oil. Burning the oil into black carbon layers is not the goal of initial seasoning.

    The "proper" blackening will happen later in due course.

    Hope this helps.
     
  8. Feb 16, 2019 #8

    MrHiggins

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    The method I mentioned above works to get some of those impurites out (i.e., by keeping the pan on the stove at heat, wiping out excess oil with a rag). Anyway, a little impurity at first won't wreck a seasoning. Just keep cooking on it and you'll be fine.
     
  9. Feb 16, 2019 #9

    DamageInc

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    Skip to 2:10 for best method.

     
  10. Feb 16, 2019 #10

    HRC_64

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    My comment wasn't directly aimed at your specific comment above,
    more aimed at the idea of dis-regarding the stove-top seasoing step itself.

    wiping is good, but using a bit of water before you wipe is better.
    you can observe the impact of removing impurities (fairly dramatic)
    by observing the behaviour of the water dancing in the pan.

    a good baselayer of seasoning that is polymerizing will appear
    to act almost as teflon for the water, which will "roll around"
    the pan noticeble faster as the impurities lift off the surface.

    This is what you want to see for the first couple layers of oil.

    I cook with carbon steel all the time in the oven and it definitely
    will turn the pan "blacker" but its better to have the base seasoning
    done under observation before hand...

    OP -- Good luck either way...
     
  11. Feb 16, 2019 #11

    MrHiggins

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    How about overheating the seasoning on the burner? My wok will get above 800f on my burner in about 4 minutes. What effect does that high heat have on the base seasoning?
     
  12. Feb 16, 2019 #12

    MrHiggins

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    The thermometer tops out at 700f, and that wok is well above that. A few minutes at that heat turns the pan from black to silver/blue. 20190216_084334.jpeg 20190216_084318.jpeg
     
  13. Feb 16, 2019 #13

    HRC_64

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    you bring the oild to the smoke point, remove (or lower) heat, add water...oil doesn't burn or carbourize...thats the whole point. carbon and impurities baked into first couple layers of seasoning are not what you are lookign for...

    even in the normal use, the food is a huge heat-sink and (with food in it), the pan isn't hitting 700fregularly
    ..otherwise it would risk flash-point ignition... (food has h20, steam maxes out at 100/212F, etc)

     
  14. Feb 16, 2019 #14

    mikaelsan

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    Thanks all, I looked at the potato salt method, but I'm trying Mrhiggins suggestion mostly because I don't have enough confidence in how well the heat is spread, 500°f canola 2 hours, just put it in. While I can't really participate, I do appreciate the scientific discussion. Imo you always learn better if you understand the theory behind what your doing, then you can adjust accordingly
     
  15. Feb 16, 2019 #15

    MrHiggins

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    Let us know how it works out. The only real secret is to not have any excess oil in there. A Thin, thin film is your friend.
     
  16. Feb 16, 2019 #16

    mikaelsan

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    i'm not sure what to make of the result, i think it might need a second round again some time before i use it. The variation is likely caused by it being a used pan, i tried to scrub it good, but i did not exactly get it to a "like new" look, so the outside might say more about the technique then the inside, i was still surprised to see how blue it got.

    [​IMG]
    [​IMG]
     
  17. Feb 16, 2019 #17

    MrHiggins

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    Try it out! Preheat the pan, add butter and melt, add egg. What results will you get?
     
  18. Feb 17, 2019 #18

    Jville

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    I think the best way for a wok is a simple stovetop method. I wipe the wok with the thinnest coat of oil possible. Then, I turn the stovetop on high, mine is ceramic glass top. I let the bottom go for a while you can see the oil seasoning turning blue or black. After the bottom gets going, I very slowly begin rolling the wok on it's sides. I hold it in place on the side until it seasons like I want it and just continue to slowly move it until the whole wok is seasoned, works phenomenally
     
  19. Feb 17, 2019 #19

    btbyrd

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    There are many methods to season carbon steel. Most work fine. But the sheer amount of woo-woo ****ing ******** out there claiming to be the "best" way to do it boggles the mind.
     
    Mucho Bocho likes this.
  20. Feb 17, 2019 #20

    mikaelsan

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    I did fry two eggs in it this morning, miles ahead of what it was pre seasoning, not perfect. So a success all in all, thanks for the advice, I'm thinking I might do a second cycle on it before it start really using it
     

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