/ck/ - Food & Cooking

>>20328158
https://www.youtube.com/watch?v=iYoR_p9f31g

it's really not that fucking hard. it takes a few minutes of active work to season it. carbon steel will last forever and is the best daily driver there is because it's non stick and heats up much faster than cast iron

>>20123700
>Turk brand
I didn't want to buy anything called Turk at first but these pans are better than the french meme brands. I got this rivetless 28cm and my old deBuyer is a joke compared to the Turk

dump less than 1 teaspoon of sunflower oil or canola oil on your pan and use a paper towel to smear it all over your pan. it should be a really really thin layer of oil, nothing should drip. (it will be a nightmare to clean your oven if something drips)

then you put it in the preheated convection oven at max temp for an hour. you usually have to do it 2 or 3 times because the first layer won't be good enough.

I recommend looking into rivetless Turk pans, they're much much easier to clean than my De Buyer and the performance is better (more even bottom)

>>19524760
I know that feel. next up: you will get a big carbon steel pan that has no rivets because you get sick of wasting your time cleaning that disgusting shit. debuyer's mineral B is pretty mid, the three huge rivets are extremely close together which makes it a nightmare to clean and tons of the pans are deformed because they're mostly being made by minimum wage africans now, so much for "made in france".
pro line with only small 2 rivets that are far apart is the lowest I would go but it's pretty pointless considering there are much better rivetless carbon steel pans out there