That's what I used last time too. I actually did it with some sliced of potatoes too.
Lots of smoke, so I did it on the BBQ side burner.
Lots of smoke, so I did it on the BBQ side burner.
Mess Hall Acquisitions
- Thread starter Scotto
- Start date
Question: What's the potatoes part in all this?
Not sure, it was a recommended method from one of the Carbon Steel makers. They just used skins and salt.
Worked like a charm.
https://www.cooksillustrated.com/how_tos/9588-how-to-season-a-carbon-steel-pan
http://cooking.stackexchange.com/qu...ng-potato-peels-for-seasoning-a-cast-iron-pan
Vedie Interesting.
Lookin' good AndyIf you don't curse when putting one together than you've made a good decision. Oh, and were ganna need to see BBQ'ed wing pictures.
Sadly they had all but disappeared by the time I got back with the camera. Never trust family with wings, never....
I don't bother with potatoes. I was them to remove any existing oils or whatever, then heat them on an outside burner and pour in enough canola oil to coat the entire pan. The secret for me is high heat. I used to season them over time. Now I know I can get the same effect in 10 minutes if I've got a good source of heat and I'm not worried about smoking up the house.
Yes. It was a little less specific on the amounts, but the fine folks at Cooks Illustrated recommended it and those amounts in their reviews of the carbon steels back in the fall.
Pink Butcher paper came in today.
Matfer Bourgeat 11" came in today. It's hefty. I seasoned with the potato skin, oil, salt thing. I may be in love at first sight.
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^^^Looks good Aaron.
Now it is worthless useless it can fry some eggs with out sicking. Photos will do.
Now it is worthless useless it can fry some eggs with out sicking. Photos will do.
^^^Looks good Aaron.
Now it is worthless useless it can fry some eggs with out sicking. Photos will do.
How about a video instead?
I seasoned the pan like it said in the directions (I think), which were in English but?....well here it is:
![$IMG_1918[1].jpg](https://xfdata.badgerandblade.com/attachments/399/399596-6e7719aa0bdad4960264f78c52d8420c.jpg "$IMG_1918[1].jpg")
I added a small pat of butter.
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The Ingrish instruction is funny. Thanks for the video, it looks nice and non stick.
Try that with a stainless steel pan.
Non-stick coated pans start out great (albeit at lower heat) then get worse with each use. Carbon pans may underwhelm you at first but keep getting better with age.
Non-stick coated pans start out great (albeit at lower heat) then get worse with each use. Carbon pans may underwhelm you at first but keep getting better with age.
One thing I didn't expect about the pan...it's heavy.
Not as exciting as Aarons carbon steel, but I scored some free Oak today.
Still needs proper drying and then splitting....there are a couple potential natural fork slingshots in the front too.
Still needs proper drying and then splitting....there are a couple potential natural fork slingshots in the front too.
Pop & DOT arrived this morning, ordered on the weekend from ThermoWorks, three days for an International order, pretty good.
Size comparison with my old Taylor analogue probe which still works fine after many years but is just soo slooow, welcome to the 21st century.
dave
Size comparison with my old Taylor analogue probe which still works fine after many years but is just soo slooow, welcome to the 21st century.
dave
We'll need to see that in action.
Pop & DOT arrived this morning, ordered on the weekend from ThermoWorks, three days for an International order, pretty good.
Size comparison with my old Taylor analogue probe which still works fine after many years but is just soo slooow, welcome to the 21st century.
dave
We'll need to see that in action.
A small delivery today+
Jim, are you up to something?
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