After tiring of repeatedly buying non-stick (ceramic/stone) pans every few years, my wife and I have bought a couple of De Buyer pans based on recommendations on the OCUK forums.
We have followed various YouTube instructions for seasoning and they only really half-work for us..
In such videos you'll see pans that have such great seasoning that they look coated. Ours, on the other hand, have patchy areas that look great, then areas that are almost clean steel. Every time we get close we notice burnt on food so use the chainmail scrubber and that sets it back a little.
I'm under the impression that the whole purpose of the seasoning is to have a patina that feels smooth (ie zero traces of burnt on food) but looks consistently dark throughout.
The oils we have are: avocado, rapeseed, flaxseed, sesame. We're happy to buy others if what we have is no good.
Throwing it out there - How do you season your pans effectively?
photos encouraged.
We have followed various YouTube instructions for seasoning and they only really half-work for us..
In such videos you'll see pans that have such great seasoning that they look coated. Ours, on the other hand, have patchy areas that look great, then areas that are almost clean steel. Every time we get close we notice burnt on food so use the chainmail scrubber and that sets it back a little.
I'm under the impression that the whole purpose of the seasoning is to have a patina that feels smooth (ie zero traces of burnt on food) but looks consistently dark throughout.
The oils we have are: avocado, rapeseed, flaxseed, sesame. We're happy to buy others if what we have is no good.
Throwing it out there - How do you season your pans effectively?
photos encouraged.
