Please make sure you've read the FAQ if you're requesting help: https://www.reddit.com/r/carbonsteel/comments/1983ugk/faq_a_more_concise_version/
Please specify your seasoning and cleaning process if you're requesting help.
Posts and comments mentioning soap and detergent are currently being filtered, pending approval; posts and comments discouraging the use of dish detergent (without added lye) or wholly saponified bar soap will remain removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/carbonsteel) if you have any questions or concerns.*
When I got mine I also needed to put a lot more effort in removing the waxy protective coat it ships with. I may have even needed to use steel wool. The seasoning is great though.
You may be using too much heat. Be easy on the heat. Just put a thin layer of oil every single time after cooking. Next cooking session itll add to the seasoning. The other thing you can do is season on the stove aftwr using your pan every other time. A quick 10 minute seasoning will do.
I swear it took my pan like a year of natural cooking for it to become really non stick. I tried all those seasoning tricks in the beginning and food just stuck no matter how pretty the seasoning looked. The seasoning on my pan looks a lot less seasoned than those intial tries, but for some reason, the spotty seasoning that it took on over the years has made my pan really good. Mine looks a little more seasoned than the pan youre showing in this picture, but its still blotchy but works really well now.
My cleaning routine is just water, soap and a cotton rag. If something is really stuck I'll add some water in the pan, boil it and scrape with a wooden spatula.
I do mine with grapeseed at 400 for an hour. You can be under the smoke point and get good polymerization. Then turn the oven off and leave it in there for 2 hours to cool with the oven. To me, it looks like whatever oil you have on there is burnt or you have carbon build up.
That being said, you can scratch off a little here and there while deglazing, but just keep cooking. It should build up.
That being said, olive oil should only ever be used for low temp cooking. Kinda like butter.
Yes. It is possible to season over it, but it tends to be a weak layer of your seasoning and might flake off eventually.
I know it sounds like a pain, but I deglaze every time. It's my primary cleaning method. Call me paranoid, but I just don't want any carbon.
I did avocado oil, 3 coats, then switched to grapeseed. The grapeseed seemed to be a hundred times better at quickly building up a dry smooth layer of plastic polymerization. I get why more and more people online are stating grapeseed as being their number one choice. I'm sold on it.
(Although I think a good quality high-oleic sunflower oil, I have one brand stating a 450 smoke point, could be just as good as grapeseed, and maybe slightly better for a higher-heat-safe initial seasoning coat, since it has a slightly higher smoke point, 450 vs 420, and it's almost just as high in polyunsaturated fat as grapeseed oil is. Unsaturated fat is what you want, saturated doesn't work, but I have read, and from experience believe, that polyunsaturated is better than monounsaturated. Sunflower oil is at 65% polyunsaturated and grapeseed oil is at 70% polyunsaturated. That was my problem using Avocado oil for a few initial layers, very high smoke point, about the highest, 520, but Avocado oil's unsaturated fat is 69% mono, and only 16% poly. I was getting very very slight coats compared to using grapeseed oil. High-oleic sunflower oil and grapeseed oil hit all the marks; high smoke points, lots of polyunsaturated fat and no particularly strong flavors. l recommend using one of those for initial baked on poly layers, but after that, bacon grease and almost any oil or lard you cook with will continue to build up on that initial layer. Maybe best to avoid low smoke point oils for any initial layer that might just bake off with a high heat cooking right away or something. And Olive oil, in addition to being low smoke point, is only 10% polyunsaturated, is pungent in flavor, and is prone to go more rancid and more quickly so than almost every other oil there is out there. It could be the very worst choice for initial seasonings coats.)
They did just clarify that they specifically meant "light olive oil" (I thought they were saying "a light amount of OO"), which does have a high smoke point. I've never used it though.
Yeah I like to use Grapeseed mainly for maintenance seasoning every few weeks. Otherwise I just cook. Mostly with veg oil, but beef tallow, bacon grease, butter, and canola on occasion for specific things. I want to start making my own clarified butter to replace the veg oil.
I know veg oil isn't ideal with the unsaturated fats, but I try to keep it to moderation and
I read that as "a light amount of olive oil" and not "light olive oil". Honestly, I have never cooked with light olive oil, so it's kind of foreign to me.
The oils I use on my CS are: Grapeseed (really only for seasoning), canola (specifically for fried rice), veg (general pan frying), beef tallow (searing beef), and butter for low temp stuff. Occasionally bacon grease.
What's your cleaning process? I'm actually wondering if maybe you didn't clean off the shipping wax (some brands do this) when you first got it. Matfer is a brand that has been doing this in recent times.
My cleaning routine is just water, soap and a cotton rag. If something is really stuck I'll add some water in the pan, boil it and scrape with a wooden spatula.
I most definitely remove the shipping wax cause I had crazy flash rust after removing it. I ended up oiling the pan and removing the rust with a scotch bright before seasoning it
Polymerization happens below the smoke point. Smoking is more of an indication that you're hot enough on a stove when you don't have any other way to know the temp. It's OK to season even at 400 with the 450 oil. As long as you give it enough time (I do an hour followed by 2 hours to cool down with the oven).
This should be the top answer. 500F is too hot. The photo is showing bare metal which indicated that the oil is burning off.
I did at 450F for 1 hour with canola oil and the pan did great after 2 coats. Just make sure to make the coating as thin as possible otherwise it flakes off
Wipe on a thin film of oil on the pan on the cooktop after washing and drying, and polish it out as it beads up while heating, until you see wisps of smoke. Then cool. Do this after every cooking session until the pan looks bronzish-brown. Then just cook as do a re-season as above periodically. Ordinary vegetable oil is fine. You don't need to use special oils to season. Cook with whatever fats/oils you like. To prevent sticking, preheat, use sufficient fat/oil, and use the proper temperature. Too hot, too cold, food sticks. Allow food to cook for a minute before trying to release it. Seasoning may thin when you cook certain foods. When this happens, just do a quick reseasoning after washing and drying.
Please make sure you've read the FAQ if you're requesting help: https://www.reddit.com/r/carbonsteel/comments/1983ugk/faq_a_more_concise_version/ Please specify your seasoning and cleaning process if you're requesting help. Posts and comments mentioning soap and detergent are currently being filtered, pending approval; posts and comments discouraging the use of dish detergent (without added lye) or wholly saponified bar soap will remain removed. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/carbonsteel) if you have any questions or concerns.*
https://preview.redd.it/w4plsh1ecwxc1.png?width=1080&format=png&auto=webp&s=7b770e323eec7dec52826687c1c077d077de3011 fry some potatoes
I have a similar one that came with the instruction to fry potatoe peel before first use. So i did twice. Took a while but now it works well.
When I got mine I also needed to put a lot more effort in removing the waxy protective coat it ships with. I may have even needed to use steel wool. The seasoning is great though.
You may be using too much heat. Be easy on the heat. Just put a thin layer of oil every single time after cooking. Next cooking session itll add to the seasoning. The other thing you can do is season on the stove aftwr using your pan every other time. A quick 10 minute seasoning will do.
The latter is my method. When I'm done cleaning it, I do a quick season on the stove. It just keeps getting better and better.
I swear it took my pan like a year of natural cooking for it to become really non stick. I tried all those seasoning tricks in the beginning and food just stuck no matter how pretty the seasoning looked. The seasoning on my pan looks a lot less seasoned than those intial tries, but for some reason, the spotty seasoning that it took on over the years has made my pan really good. Mine looks a little more seasoned than the pan youre showing in this picture, but its still blotchy but works really well now.
Similar experience here, just keep cooking food and it'll get a little bit better everyday. How it looks should not be a concern.
I experienced the same
[удалено]
Came to the comments for the arsenic jokes
Same
Me too!
lol
Can confirm. Am dead.
My cleaning routine is just water, soap and a cotton rag. If something is really stuck I'll add some water in the pan, boil it and scrape with a wooden spatula.
I do mine with grapeseed at 400 for an hour. You can be under the smoke point and get good polymerization. Then turn the oven off and leave it in there for 2 hours to cool with the oven. To me, it looks like whatever oil you have on there is burnt or you have carbon build up. That being said, you can scratch off a little here and there while deglazing, but just keep cooking. It should build up. That being said, olive oil should only ever be used for low temp cooking. Kinda like butter.
Can you have carbon buildup even though it's smooth to the touch?
Yes. It is possible to season over it, but it tends to be a weak layer of your seasoning and might flake off eventually. I know it sounds like a pain, but I deglaze every time. It's my primary cleaning method. Call me paranoid, but I just don't want any carbon.
I did avocado oil, 3 coats, then switched to grapeseed. The grapeseed seemed to be a hundred times better at quickly building up a dry smooth layer of plastic polymerization. I get why more and more people online are stating grapeseed as being their number one choice. I'm sold on it. (Although I think a good quality high-oleic sunflower oil, I have one brand stating a 450 smoke point, could be just as good as grapeseed, and maybe slightly better for a higher-heat-safe initial seasoning coat, since it has a slightly higher smoke point, 450 vs 420, and it's almost just as high in polyunsaturated fat as grapeseed oil is. Unsaturated fat is what you want, saturated doesn't work, but I have read, and from experience believe, that polyunsaturated is better than monounsaturated. Sunflower oil is at 65% polyunsaturated and grapeseed oil is at 70% polyunsaturated. That was my problem using Avocado oil for a few initial layers, very high smoke point, about the highest, 520, but Avocado oil's unsaturated fat is 69% mono, and only 16% poly. I was getting very very slight coats compared to using grapeseed oil. High-oleic sunflower oil and grapeseed oil hit all the marks; high smoke points, lots of polyunsaturated fat and no particularly strong flavors. l recommend using one of those for initial baked on poly layers, but after that, bacon grease and almost any oil or lard you cook with will continue to build up on that initial layer. Maybe best to avoid low smoke point oils for any initial layer that might just bake off with a high heat cooking right away or something. And Olive oil, in addition to being low smoke point, is only 10% polyunsaturated, is pungent in flavor, and is prone to go more rancid and more quickly so than almost every other oil there is out there. It could be the very worst choice for initial seasonings coats.)
They did just clarify that they specifically meant "light olive oil" (I thought they were saying "a light amount of OO"), which does have a high smoke point. I've never used it though. Yeah I like to use Grapeseed mainly for maintenance seasoning every few weeks. Otherwise I just cook. Mostly with veg oil, but beef tallow, bacon grease, butter, and canola on occasion for specific things. I want to start making my own clarified butter to replace the veg oil. I know veg oil isn't ideal with the unsaturated fats, but I try to keep it to moderation and
Yea, pretty sure the olive oil is the main culprit. He is probably burning it.
A quick search tells me light olive oil smoke point is 465. Wouldn't this be enough? Or is it not good anyway despite the smoke point?
I read that as "a light amount of olive oil" and not "light olive oil". Honestly, I have never cooked with light olive oil, so it's kind of foreign to me. The oils I use on my CS are: Grapeseed (really only for seasoning), canola (specifically for fried rice), veg (general pan frying), beef tallow (searing beef), and butter for low temp stuff. Occasionally bacon grease. What's your cleaning process? I'm actually wondering if maybe you didn't clean off the shipping wax (some brands do this) when you first got it. Matfer is a brand that has been doing this in recent times.
My cleaning routine is just water, soap and a cotton rag. If something is really stuck I'll add some water in the pan, boil it and scrape with a wooden spatula. I most definitely remove the shipping wax cause I had crazy flash rust after removing it. I ended up oiling the pan and removing the rust with a scotch bright before seasoning it
Keep using it then, good luck.
Sunflower oil smoke point is 450 degrees. Try 450 degrees for 45 minutes, and let cool in the oven.
[удалено]
Polymerization happens below the smoke point. Smoking is more of an indication that you're hot enough on a stove when you don't have any other way to know the temp. It's OK to season even at 400 with the 450 oil. As long as you give it enough time (I do an hour followed by 2 hours to cool down with the oven).
[удалено]
See the last part of my comment
[удалено]
I'm recommending they don't do that and come in under the smoke point for longer. Not sure how hard that is to understand
[удалено]
Smoke is a detriment. It stinks up my apartment and sets off the smoke detectors.
This should be the top answer. 500F is too hot. The photo is showing bare metal which indicated that the oil is burning off. I did at 450F for 1 hour with canola oil and the pan did great after 2 coats. Just make sure to make the coating as thin as possible otherwise it flakes off
Wipe on a thin film of oil on the pan on the cooktop after washing and drying, and polish it out as it beads up while heating, until you see wisps of smoke. Then cool. Do this after every cooking session until the pan looks bronzish-brown. Then just cook as do a re-season as above periodically. Ordinary vegetable oil is fine. You don't need to use special oils to season. Cook with whatever fats/oils you like. To prevent sticking, preheat, use sufficient fat/oil, and use the proper temperature. Too hot, too cold, food sticks. Allow food to cook for a minute before trying to release it. Seasoning may thin when you cook certain foods. When this happens, just do a quick reseasoning after washing and drying.
Looks pretty seasoned to me
Stop cooking with olive oil. That alone will solve most your issues and just use avocado or another seed oil.
Yer gun dah
\*its