![]() ![]() I pour it on a paper towel and then rub it all over the steel, both sides of the pan. Once it's preheated, turn the burner off and add a very small amount of your oil of choice. Place the pan over medium heat for 2-3 minutes to evaporate any remaining moisture and open up the pores in the pan. The oven temperature should be at or slightly above the smoke point of your oil, most high-smoke-point oils and waxes fall in the 450-500 F smoke-point range. Place a foil-lined baking sheet on the bottom rack of your oven, then preheat your oven to 475-500 F. Your pan is now ready to be used, or you can repeat these steps as many times as you’d like to continue building that seasoning. It will produce smoke so make sure you are well ventilated.Īfter 5-10 minutes, turn the heat off and let the pan cool down. On medium to medium-high heat, heat the pan for 5-10 more minutes, ensure that you’re making the sides off the pan hit the heat and the whole pan is heated as evenly as possible. The pores in the pan are microscopic so only the smallest amount of oil will be necessary, and you run the risk to tacky sticky spots. You don’t want to see any shiny oil spots. ![]() Then I take a kitchen rag and wipe the pan as dry as possible. ![]() Once it's preheated, add a very small amount of your oil of choice. Heat your carbon steel pan over medium heat for 5-10 minutes to dry the pan and to get it preheated and open up the pores in the pan. ![]()
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