Initial steps for seasoning your Black Steel Pan Peel the skins of two large potatoes. Sautee the potato skins with 2/3 cup of oil and 1/3 cup of salt on medium high heat for fifteen minutes. The surface of your pan will start to take on a golden brown color as the oil bonds to the surface.
First the front 15%, heat it up until it turns blue/orange, then move the pan so the next 15% is heated up and continue to heat it up until this area also turns blue/orange and continue a long the outer edges of the pan until you’ve blued the entire area of the pan EXCEPT the center of the pan and end the blueing by placing the pan back on the larger burner and heat up the center of the pan until that turns blue/orange too.
I wonder if it depends on bacon and/or the temp control. I tried bacon on a bare (clean but unseasoned) cast iron and got a lot of burnt spots that needed some remediation. But that goes back to my “temp control” comment – might have gotten it too hot. That’s all I got re bacon, though. I still mostly cook it on a calphalon “non-stick” (ustabe, no longer non-stick) griddle pan.
Massage high smoke point refined oil into the pan – outside as well as inside – with a paper towel until the pan looks completely dry. No oil left. I repeat NO OIL RESIDUE LEFT IN THE PAN. Very important. The pan should look totally dry. You should only be able to see a very faint shine on the pan from the ULTRA THIN oil layer.
My only difference is that I have the pan already super hot from the bluing process at the time I rub in that first thin layer of oil. It’s so hot I have to wear a glove to do it. But I’ve just got a dab of oil on the cloth and after the first oiled swirl, I reverse the cloth (to a clean portion) and keep running it in circles all over the pan. Then I flip the pan and hit the outside with the oiled part then dry cloth again. I let the pan start cooling and continue to wipe the inside with dry cloth from time to time. I think this accomplishes the same thing as your process of applying and buffing down the oil, and then heating. The only other difference is I let it cool, reheat, and apply a 2nd layer inside.
I made salmon steaks last night that took a orange juice/lime juice/honey reduction in the same pan and after dinner, cleanup was a snap and no damage to the seasoned surface; I was a bit worried about the acid but it was no problem. (Darn, forgot to get pics for the “Dinner?” thread.)
Problems seasoning an UPDATED model Matfer Bourgeat Black Carbon Steel pan?
FAQ
What is the best oil for seasoning carbon steel pans?
How do you season a new carbon steel frying pan?