thisisputt
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- Feb 9, 2016
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I just got a Matfer Bourgeat cs pan. I love it. The only thing is I'm genuinely worried about the seasoning because it doesn't seem as 'tough' as I expected it to be, I noticed some black or carbonized things on the pan so I tried to scratch it and the black stuff came off and that's the point I got really worried. Should I have not done that? Or is the problem with my choice of oil (it's canola by the way). I'm really new to seasoning pans.