3

I have this pan, but the seasoning that I created with flaxseed oven method is very brittle and flakes off easily into my food. I have not been using anything acidic in the pan, so I think I just need to start from scratch.

Most information on seasoning is geared towards cast iron. I want to know what temperatures can I use with the carbon steel pan without it warping. Can I strip the old seasoning with a self-cleaning cycle or is that too hot? What temperature should I use during the reseasoning?

  • Hi, all of your questions are duplicates. We also have cooking.stackexchange.com/questions/13555/… and cooking.stackexchange.com/questions/641/… to answer your points 2 and 3, and you can look through the rest of the tag as well. Carbon steel and cast iron use the same process. – rumtscho Mar 24 '16 at 19:33
  • @rumtscho Is the process for carbon steel the same as cast iron? The answer here seems to disagree with that statement. – Catija Mar 24 '16 at 19:36
  • @Catija I have never known of any differences, and can't think of a reason for them to exist. But see also cooking.stackexchange.com/questions/56998, one says there is no difference and the other suggests a method which is typically used for iron too. – rumtscho Mar 24 '16 at 19:39
  • @rumtscho I don't have any personal knowledge of either process. All of my pans are stainless or non-stick, so I've never seasoned a pan in my life... I was mostly curious because it seemed like your comment and the answer disagreed. – Catija Mar 24 '16 at 19:40
  • I think they have a bit of a difference at how easy they are to season properly, but the methods are the same, you just have to be persistent until you have learned to do it right. We have a number of questions specifically about carbon steel too, and this answer is the first I've seen to suggest that a method cannot be applied to both. – rumtscho Mar 24 '16 at 19:43
1

For Carbon Steel seasoning I would rather use a gas burner until all of the cooking surface has changed color. Then apply a high oleic oil either pour directly or using a rag/paper towel before allowing to cool. This process could be repeated if desired.

If you need specific answers to the question you raised, it would be better directed to the vendor or manufacturer.

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