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(AlleyGator) wrote in
:
> When you first get the pan, wash it ONE
> time with soap and water, then season it like a - wait a minute,
> not cast iron. This is like my carbon steel wok, which only
> became seasoned with good maintenance and time. Is there anything
> special to do before the first use?
You put some oil in it, turn the pan so it coats the cooking surface
and put it in the oven as per the pan booklet instructions. I don't
recall the exact heat.
The first few times you use it, it will not be perfect. You may
needa bit more oil in the batter to prevent sticking. But after a
half-dozen times (and this the great thing with carbon steel, it's a
lot faster than cast iron in developing patina) it should be perfect.
Of course, some may disagree.
--
[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!
Monty Python's Universe Song
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