Fell for the carbon steel meme

[Anonymous No.19952590]

Now how do I season this bad boy?

[Anonymous No.19952591]

>>19952590
causes cancer, return them

[Anonymous No.19952731]

>>19952591
How even?

[Anonymous No.19952772]

I got the one with the stainless steel handle. I pop it in the oven at 250c with no worries.

[Anonymous No.19952830]

I have one of those for some stupid fucming reason the outside has that nice black color ultra thin layer over the entire surfac3 but the inside wont turn fully black and feels like caked on and flakes a bit at the edges every time I usecit.

[Anonymous No.19952849]

Just cook on it
It'll season itself

[Anonymous No.19952860]

>made in france
>italy flag
what????

[Anonymous No.19952907]

Be careful with heat. They are extremely conductive and requires less heat or it'll warp. It needs to be warmed up gradually and never sudden. That being said, I fell for the meme too but still prefer my cast iron

[Anonymous No.19952916]

>>19952590
>22cm
>deBuyer with the obnoxious rivets
just send it back

[Anonymous No.19952981]

>>19952590
seasoning is a meme i have a darto and med-high sear liver on it whicih leaves a burnt patch i just scrape it off with a scraper and chain mail, done.

[Anonymous No.19952982]

>>19952591
did you know that by breathing oxygen, you die?

[Anonymous No.19953016]

>>19952590
fuck me, I bought the same one 2 months ago
don't fall for any seasoning memes, cook on it, rinse with hot water and scrape anything that you find disgusting
those rivets could be aids but I dont fill the pan so high as to smear much shit on them, its mostly used for quick sears and then I dump stuff into a pot

[Anonymous No.19953220]

>>19952860
it was made in france, china

[Anonymous No.19953228]

>>19952590
How about you season your food instead of your pan white retard?

[Anonymous No.19953246]

Quick and dirty way is to fry a bunch of potato skins in bacon fat. Do this like three times before you cook something. It should turn black. The seasoning will build over time, so it won't be as slick as first. Avoid soap and all that. The seasoning on carbon steel will be more fragile compared to cast iron.

[Anonymous No.19953247]

ill give you a carbone lmao

[Anonymous No.19953257]

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)

[Anonymous No.19953261]

>>19953247
nooooo

[Anonymous No.19953287]

>>19953220
Didn't China actually do this to USA they made a city called it Usa (like oosa I think)

[Anonymous No.19953541]

>>19952590
>>19952772
>>19952916
>>19953016
Is de buyer better than lodge?

[Anonymous No.19953548]

>>19952590
just use it dummy

[Anonymous No.19953555]

>>19952860
anon shooped it (badly)

[Anonymous No.19953573]

>>19953541
de buyer makes carbon steel and stainless steel pans, lodge primarily makes cast iron pans
both are good

[Anonymous No.19953578]

>>19953573
Yeah im asking about carbon steel
is de buyer carbon steel better than lodge carbon steel?

[Anonymous No.19953592]

Just use olive oil, works just as well but the smoke smells better.

[Anonymous No.19953620]

>>19953592
retard. the smoke point of olive oil is ridiculously low

[Anonymous No.19953741]

>>19952590
>those fucking rivets
Why though, really? Can a blacksmith explain why an expensive pan can't be rivetless without compromising quality? It's not like there's high-impact forces at work and contraction/expansion from heat doesn't seem like it would be an issue either.

[Anonymous No.19953754]

>>19953257
Should it be on the outside as well or just the inside? Don't want the outside to rust

[Anonymous No.19953782]

>>19953741
>30€ pan made in france with lifetime warranty is expensive
Where are you from and how poor are you?

[Anonymous No.19953798]

>>19953754
>Don't want the outside to rust
that's the main reason to do it in an oven. it's really easy to season (or reseason) the inside on the stove top but you have to do the outside as well

[Anonymous No.19953812]

>>19953754
>>19953798
also I would always put the pan in the oven upside down first so the bottom won't have those "stretch marks". they can be really sharp and they will definitely scratch your glass top or induction

[Anonymous No.19953816]

>>19953782
My mistake I was thinking about Mauviel or some other brand with huge rivets. My question remains.
>richfag

[Anonymous No.19953822]

>>19953816
debuyer is the one with the huge rivets. their most popular line is so fucking annoying to clean. 3 rivets, really big ones, extremely close to each other. pro series has 2 smaller ones, far apart.

I'm not even sure what to do with that piece of shit now that I've got a rivetless carbon steel pan

[Anonymous No.19953865]

>>19953822
They both have big rivets, I was just inadvertently swapping price points.
Melt the old one down into a hobo knife.

[Anonymous No.19953893]

>>19952981
This. I have 3 or 4 darto pans also. Love them.

[Anonymous No.19953903]

>>19953865
the worst part is how close they are to each other. food always gets stuck in there especially on high temps. if it was a non stick pan it wouldn't be such an annoyance but with carbon steel and stainless it's a different story. I would never buy a pan with rivets again now that I know how much easier it is to maintain rivetless pans and keep them clean

[Anonymous No.19953905]

>>19953620
>retard. the smoke point of olive oil is ridiculously low
First of all, not really. Second of all you're going to take any oil above smoke point during seasoning.

[Anonymous No.19953917]

Food never gets stuck near rivets, it's literally never a problem. You hold it under the hot tap, go round with your tampico brush a few times. Done, with or without rivets.

[Anonymous No.19953949]

>>19953917
It's not about visible gobs of food obviously, it's about the imperceptibly small bits that remain to harbor bacteria. Will the heat kill the bacteria? Almost certainly, but why fucking bother if welded handles are an option, that's my only point

[Anonymous No.19954039]

>>19952590
>Now how do I season this bad boy
1. Wash it with soap in the sink and rinse.
2. Put it on the stove and turn the burner to medium to dry out the pan.
3. Once it's dry and hot, apply oil and wipe around the pan with a lint free cloth, including the outside of the pan.
4. Turn off the burner, and allow to cool.
5. Once cooled, wipe out any excess oil and store till needed.

When you're ready to cook with it, give it a quick rinse in the sink, put it on the stove under med heat to dry it out, then give it another coat of oil. Cook what you need. To clean it use water to deglaze the pan when it's hot and use a nylon brush for anything that sticks. Then repeat the heat / dry / oil process and store it until needed again.

[Anonymous No.19954042]

>>19953228
>an angry shitskin enters the thread

[Anonymous No.19954064]

Forget about the outside, wipe it with oil, heat the ever living fuck out of it till the oil stops smoking.

[Anonymous No.19954087]

>>19953741
Whats the issue?

[Anonymous No.19954096]

>>19952982
This is true. Oxidation causes aging and cell death. In order to stop aging you must breath antioxygen.

[Anonymous No.19954266]

>>19953578
They are pretty equivalent. Check the base dimensions (not the top dimensions that everyone lists)...the ones you want to avoid have welded on handles which are notoriously bad.
...the major difference is if you live in the US you'll probably find lodge for lower prices and vice versa in Europe.
>>19953905
Yes, you go above the smoke point to achieve polymerization--which is what "seazoning" translates to in chemistry. The problem with olive oil is most of it is cut with soy which has a much lower smoke point.

[Anonymous No.19955877]

>>19953257
>sunflower oil or canola oil
Whoever use canola oil ya soul a boil
For a longer time than it takes a diet cola to spoil