Seasoning Cast iron and Carbon Steel Pans

Hi amazing CS people; if it's not already covered, it would be helpful to have A to Z instructions on how to "factory reset" and season cast iron and carbon steel pans. There is so much advices out there and I have no doubts that you can provide the community with reliable guidance.

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FrankM_3301

I think there is so much "guidance" because there are multiple methods. I'm not sure what you mean by "factory reset". The best way to season cast iron and carbon steel is to use them, and avoid cleaning them with soap and water. At the very beginning, I heat the pan, wipe with oil, and leave on burner for 5 minutes or so. Then carefully wipe smooth. This can be repeated a couple of times. After that, it is about use and care. Water rarely touches mine. I mainly use salt and a wooden or plastic scraper, then a wipe with a towel after cooking. On occasion, I will use a wet scrub pad, dry, follow with a light coat of oil and wipe well. It really as simple as that. You are trying to build up a polymerized layer on the surface of the pan. There really are not any short cuts to doing that. Remember, any time you use liquid in these pans, especially early in the process, you are inhibiting (or reversing) this buildup. If, by "reset", you mean that you have a flaking seasoning, then you will want to remove that. You sometimes have to go beyond scraping, and resort to sanding or grinding at that point, to regain the original surface and start over.

jean.lessard

Thank you for your input FrankM. It is “get back to the original surface and start over”: I messed up the seasoning; one pass and too much oil. Your suggestions are in accordance with SeriousEats (https://www.seriouseats.com/how-to-season-carbon-steel-pans ).

I will do both in the oven: 1- Get back to the original surface during a self-cleaning cycle and 2- Seasoning many times.

wolfiegirl

I have a large collection of cast iron I've collected over a few decades. And I also have half dozen carbon steel (Darto) pans so I've got boatloads of experience in cleaning/seasoning! I've used so darn many ways to clean / season until I was dizzy! I've used this oil and that oil, oven, stove-top....you name it and I've tried it. Then I discovered the BEST way for someone who doesn't have access to a zillion BTU stove to get the job done. It's simple, easy and best of all, IT WORKS!! The best way to show and tell you is for you to watch the video produced by America's Test Kitchen folks. The actual instructions are at about the two minute mark in the film.

Once you've got them nicely seasoned, cleaning is a snap. Once cooled, wipe out with a few paper towels. If there's any stubborn stuck stuff, put some water in the pan and let it soak for half an hour or so. Don't fret if it takes overnight for more stubborn spots! Then rinse with lots of water, using salt as an abrasive if necessary. Rinse in plenty of water then dry it on the stove, finally applying a few drops of avocado oil (or grapeseed is good too) spread evenly inside and up the sides of the pan. Voila!

Enjoy the video and know from experience that this process REALLY DOES THE TRICK!!

https://www.youtube.com/watch?v=-suTmUX4Vbk

whenric

I think this article is helpful. https://genuineideas.com/ArticlesIndex/castironseasoning.html

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