season carbon steel pan
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The seasoning on carbon steel pans is all superficial—meaning it just builds up on the surface of the pan. Seasoning a carbon steel pan is easy to do. This means we use heat to transform thin layers of oil into solid polymer protective coatings that bind to the surface of the pan, which makes the pan nonstick. Our Blue Carbon Steel Pan is the perfect hybrid of a cast iron skillet and a stainless steel frying pan. It's also more instructive than seasoning case iron. If you want your carbon steel pan to last for years, the initial seasoning is a crucial step. Seasoning a pan is the process of creating epoxide layers on it. You’ll be glad to hear that it isn’t as complicated a process as seasoning a cast iron pan is. That's because most cast iron comes pre-seasoned from the factory, making it difficult for the home cook to fully grasp what the seasoning even is.That's right, jet-black cast iron isn't black because of the metal, it's black because of the seasoning—underneath that dark exterior is grey iron. The good news is that seasoning carbon steel is quick and easy. Just like cast iron, carbon steel needs to be seasoned—this is the process that polymerizes fats heated in the pan and bonds them to the cooking surface, forming a coating that protects against rust and helps food release more easily. Cooking bacon in it is not effective for its inaugural seasoning. The flaxseed method of seasoning a carbon steel pan, skillet or crepe pan can be used in the oven or on top of the oven. Make sure that you wash the factory preservative oil off of all the surfaces of the cookware to be seasoned; Apply a thin coat of flaxseed oil with a paper towel; Why season your carbon steel pan. It has cast iron’s heat retention, seasoning, and stick resistance properties with the added benefits of stainless steel’s heat control and cooking speed. How to Season a Carbon Steel Pan for the First Time.
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