/ck/ - Food & Cooking

[Anonymous No.12440625]

What is the objectively best way to season a carbon steel skillet? When I looked into it I just find people arguing incessantly about how their own personal method works and if you use any of the other ones you'll ruin your skillet. Nobody seems to agree on what works right.

[Anonymous No.12440641]

For me, it's motor oil.

[Anonymous No.12440668]

>>12440625
>Ruin a carbon steel skillet.
Yeah.
Use fucking Crisco and stop being autistic.

[Anonymous No.12440841]

oil, nice and hot

[Anonymous No.12440861]

>>12440625
Gradually heat up to medium high (or whatever temperature required to smoke your oil) apply 1-2 drops using either a paper towel or lint free cloth and keep swirling, once the smoking dies down, add another drop and repeat 1-2 times.
Wash your fucking pan with soap afterwards as well as after every use, mystics living in the dark ages are delusional, ignorant and will autistically screech at you for not following their subpar procedure.

[Anonymous No.12441216]

>>12440625
The only widely used carbon steel pan is a wok. I recommend you find videos of asian restaurants seasoning woks and replicate it with your skillet. It involves bluing it with heat and just wiping some oil over it. Requires high heat though.

Or do meme cast iron tier shit like smearing crisco on it and baking it in an oven

[Anonymous No.12441242]

>>12440668
>crisco
This is honestly the one thing that Alton Brown got wrong. Literally makes mustard gas.

[Anonymous No.12441308]

>>12441242
This is right, I heard this somewhere. It's bad, fucks with your ions, deactivates your almonds

[Anonymous No.12441488]

Don't remember the exact details but America's Test Kitchen found using potato skins works the best. Just look up their carbon skillet video.

[Anonymous No.12441790]

Weed burner blow torch and any vegetable oil you might ha e at hand. Any works. Just make it smoke until it’s nice and black. Future usage will add more to it and there’s no harm in leaving the oil in skillet in the hot oven after using. It’s what I’ve done and my seasoning has lasted 7+ years.

[Anonymous No.12441807]

these pans were wet after cleaning just for this photo. For the initial seasoning getting the pan extremely hot is key, so that’s why I used a propane weed burner in the yard, so smoke wasn’t an issue in the house.