Saving a carbon steel skillet

Digging through the archives and found this jewel...
One of the first Blanc Creatives skillets produced needed a bit of a refresh.

[dasmoove]

This is probably the best video on putting a seasoning on a carbon steel pan i have watch the last 3yrs

[dsweedler]

You can avoid the smoked out kitchen and house by seasoning in the oven at two temps. A lower and longer temp of 300-325 F for an hour or two to start the oil hardening process (polymerization into a heat baked varnish) and then a shorter high heat period at 425 F that will create very little smoke after the oil has already hardened in the induction period at 325 F. The high heat hardens and colors the varnish dark brown and makes it last. Also there are green Scotch-Brite in MED, abrasive grits, fine Scotch-Brite in light grey and the CRS Scotch-Brite in black. All work much better than the copper scrubby. Going from CRS to FIN will produce a mirror finish. I like to prebake my spun steel or sheet steel carbon pans in the oven dry (oil free) to oxidize the surface to a blue color before I season. I season all my metal pans and sheet goods, including stainless steel cookware, tri-ply and even aluminum sheet pans. It keeps the food release easy.

[jimdent]

I did that with my pan and the very first time I cooked ground beef in it the seasoning stripped off. I just us it as a bare metal pan and it works great

[dasmoove]

There must be like 2-3 Generations that have Never seen or heard of S.O.S. Pads before

[davepratt]

Hahaha Karen down there doesn’t like your “disturbing” music. Also get off her grass.

[lisbethsjostrand]

- This video is interesting to watch, but it would have been MUCH better without that disturbing music... 😢