![]() Simply place the skillet over high heat and wait until the entire pan turns a lovely shade of blue. You really need a gas cooktop for this one. It requires nothing more than direct heat and time. ![]() The easiest of the methods tested, this is one typically used to season large carbon steel woks. Let me walk you through the process and tell you which methods produced the best results. Since she had 3 pans, we decided to experiment with 3 different seasoning methods and the results were fascinating. One of my daughters recently purchased 3 carbon steel pans and she asked if she could come over to season them. ![]() The more you use your carbon steel, the darker and more nonstick the finish will become. The one on the right has been seasoned and used regularly for a couple of weeks. The one on the left is brand new and unseasoned. It also has a smooth, polished finish that results in a more nonstick cooking surface than the cast iron being produced these days.īelow is a great before and after shot of two carbon steel pans. Like cast iron, carbon steel needs to be seasoned regularly to build up a nonstick finish and prevent it from rusting, but its lighter weight and heats much more quickly than cast iron so you’ll find yourself reaching for it again and again. It’s long been a favorite of professional chefs, and for good reason, but home cooks are starting to catch on. Carbon Steel cookware has been around for generations.
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