/ck/ - Food & Cooking

>>12482613
Ya blew it. Order a new one

>>12482702
Haha don't scare me like that friend

>>12482710
How much was it btw

>>12482727
45 usd or so including postage. It's a de buyer carbone plus.

>>12482613
Who told you to put it in the oven like that? Seasoning cast iron and steel are totally different. Just Google how to season a steel pan. You should see a method involving potato peels

>>12482753
I looked up about 2 dozen different guides on seasoning and every single one of them was conflicting. Just went with doing 2 of them, oven and stovetop. If I had a gas burner I'd have just done stovetop because that is what the directions for the pan say, but induction fucks everything.

cook a fried egg for us OP and post the results

>>12482799
You know what the best seasoning method is?
Using the pan lots and lots.
You have enough on there to get started. Don't scrub it out with steel wool and just start cooking with it for fuck's sake.
God I hate all this 'seasoning' talk. It's obviously created anxiety for you.
Just. Use. The pan.
Don't pray to potatoes.
Don't climb a mountain and bring it to a fart guru.
Don't buy special oils.
Use the goddamned pan.
Fuck

>>12482613
>Used grapeseed oil for an hour in a 480F oven
you dun goofed
pan looks like shit too btw, i thought it was half full of grease water
you ruined your pan dumbass, should have bought a pre seasoned 230

>>12483184
Absolutely based.

>>12483184
So you're going to be doing this every thread now? Explain yourself retard

>>12483184
>pre seasoned 230
Aware me

>>12482613
Colour looks good but the spots are from too much oil

Good job poisoning yourself. You just created a perpetual layer of arsenic

>>12482613
make some eggs and post what you make

>>12483244
>now
He‘s been doing it for days already. The summer is long ang full of reddit.

>>12483470
>He‘s been doing it for days already.
More like weeks.

OP did you follow the Ja/ck/ method?
https://www.youtube.com/watch?v=e2KKOnIzkBE

>>12482613
Grapeseed is no good for seasoning. It has one of the highest smoke points and lowest polymerization or something. I've used it before because I mistook it for linseed oil.

>>12482932
This, for the love of fuck.

>>12483665
The amount of different methods and disinformation about seasoning pans on the internet is absurd. I've seen people say grapeseed is the best and now you're saying it's shit. Everything just conflicts. It's silly.

>>12483244
If you are spending >$50 for a single pan and worrying like a goddamned faggot about seasoning, you deserve to be fried in that pan. I'm sure human grease will season it just fine after processing all 105 lbs of your soy flavored corpse.

why do people buy these expensive pans. How are they better than the lodge they sell at Walmart for $15?

>>12483448
>arsenic just pops out of the oil due to heat
Fake and gay

>>12486889
Not everyone is American, where I live we have only the shittiest of shit brands available and they cost more than the good stuff.

>>12482613
It's likely fine, if a little sticky for the first couple uses. Pans don't take a lot of effort to season so long as you aren't futilely trying to create an ever lasting coating that looks like enamel. You can season one well by letting it come up to smoke point heat, swirling oil in and then removing oil and setting aside for a few minutes a couple of times.
>>12486889
Different pans for different applications. In general, carbon steel pans are more heat responsive (heat up faster and cool down faster) than cast iron pans. If you have a really good burner, you can get an equally crispy sear with less sear line with a carbon steel pan than you can with cast iron, but cast iron will give you better inherent release and crust on starchy foods with proper technique. These differences don't mean sears are automatically better in carbon steel and starchy foods are automatically better in cast iron. It takes technique to utilize them well, and other equipment as well as preferences come into play.

>>12487255
Really good home user but misses the point.

Cast iron simulates a 1" thick cooktop with 100,000 BTU of heat under it. Except only for 1-4 steaks at a time.

Cast iron also forgives inadequate heat dispersion by being thick..

If you rotate out a bunch of food on cast iron, you will be limited by the BTU output of your burner. If you are at home it's not high.

Steel spreads heat just fine and more imporantly cools down faster. You have much more heat control over a thinner steel pan, without hotspots

>>12487415
cast iron heat dispersion is not much better than carbon steel, even with increased thickness
carbon steel has the same issues with rotating out a lot of food on similar burners with the exception that it tends to deal with higher heat better (more prone to warping before it will crack like cast iron)
also
>home user
Could you be any more of a pretentious ass?

>>12482731
jesus dude

>>12487453
Iron and Steel are both iron
They both have Iron specific heat
Cast iron is simply thicker so retains more heat
'Iron' is typically not formable into a saute tossing pan
Marketing firms are pretentious, we're talking 0.05% alloy composition between 'Iron' and 'Steel'

>>12487490
YOU know fuck all about metallurgy.

>>12487513
And I suppose you do? Please.

>>12482932
>Don't climb a mountain and bring it to a fart guru
wut