/ck/ - Food & Cooking

I am thinking about spending 60% of my NEETbux budget for this month on the Acaia Lunar. Convince me not to so I can also afford to eat.

>>8324511
>>8324511
>>8324511

Why does my seasoning keep peeling off? My process is as follows:

1. Heat the pan in a pre-heated 250 C oven for 30-45 minutes.
2. Apply canola oil with a paper towel. Use a layer that's thin enough that it doesn't pool or form into droplets on the surface of the pan, but still thick enough that I can see that there's something on there.
3. Put it back into the 250 C oven, upside down. Bake it for 1 hour, then turn the oven off and let it cool without opening the oven.
4. After about 5 hours the pan is cool enough to remove from the oven but still warm to the touch. The surface feels dry and there's no sticky residue or anything.
5. Repeat this process a few times to build up more layers.

Every time I get to layer 4 or so, the seasoning spontaneously breaks in the middle of the pan and chips off. I stripped the whole thing in a lye bath and seasoned it again, this time only for 2 layers. I tried frying a steak in it (with a very well pre-heated pan and loads of oil), but it immediately stuck to the pan and wouldn't release even after minutes of frying. When I pulled it off the pan, the seasoning came off with it and left a steak-shaped hole in the seasoning all the way down to the bare metal.

I've stripped the pan a couple of times now but it's the same problem every time. Last time I was paranoid that there may be a thin layer of rust on the pan after the lye bath, so I soaked it in 5% vinegar for 6 hours to dissolve any rust, then rinsed it and dried it well with towels. I though it may also be moisture getting trapped under the first layer, so I dried it at 250 C for a full hour before seasoning. But the seasoning still starts peeling off as soon as you've added more than 3 layers, or if you try to fry anything in it.