I now own a 30cm de buyer blue steel fry pan. Before I do anything with it I thought I would ask some of the cooking geeks on here what is the best way to season and care for my new beauty.
Thanks!
Thanks!
I once got my sister a cast-iron dutch oven (soon after she moved into her first home) and seasoned it for her. She was stoked.
I didn't see her for the better part of a year ... went over to her place, and noticed the dutch oven ... coated in a reddy-brown fuzz of rust. I asked dear old Sis if she used the DO much, and she admitted no, since it was so rusty. I suggested she might want to 'season' it, and she said she did give it a good cleaning with detergent and steel wool right after I gave it to her, but after that, if just kept getting rusty.
Looks like I need to get an 8" or 10" black/blue steel pan. This way my wife can have a pan that isn't "too heavy" (i.e. all-clad or cast iron) whenever she wants to cook.
Don't mis-read Ouch's post... Black steel pans are lighter than cast iron, but they are not lighter than my All Clad. The BS pans are still pretty heavy and very solid.
scrape it with a grill brush/blade