Seasoning - Right or Wrong?

[Dawgluver]

Originally Posted by TheAlfheim

Hi All,

Ive enjoyed the use of my pan, but I wonder if in my learning curve, have I killed the pan? Is there a way to bring this pan back to usefulness?

http://img41.imageshack.us/img41/9236/photo1wf.jpg

Thanks,
Andrew

What kind of pan is it? If it's nonstick or teflon, it's trash. If it's SS, I've had success boiling a mix of baking soda and vinegar. Elbow grease and Barkeeper's Friend might help too.

[Somebunny]

Looks like it could be anodized steel. I think it could be scoured if it is.

[TheAlfheim]

Hi all...

The pan is a de Buyer carbon steel pan.

-Andrew

[Chief Longwind Of The North]

Originally Posted by Somebunny

Looks like it could be anodized steel. I think it could be scoured if it is.

Aluminum is anodized, on the outside only. Steel is galvanized. Both processes make it impossible to cook on those surfaces. Both are used to make the base metal (aluminum or steel), more resistant to corrosion. The anodizing process also hardens aluminum, making it more resistant to dings and scratches. The inside surface of anodized aluminum pans are either left as plain aluminum, or have a non-stick coating applied to them.

The carbon steel pan used by The Alfheim, should be seasoned as a cast-iron pan is seasoned. edible oil or grease of some kind is rubbed all over the pan. Heat is then applied to polymerize the fat, and create a durable, nearly stick free coating that protects the base metal (steel) from corrosion. It also makes a wonderful cooking surface as the patina (that's the baked on fat), becomes stronger and more stick-free as the pan is continuously used.

Though it doesn't seem so to the naked eye, or to the touch, both cast iron and steel are porous metals. When exposed to heat, and food, that porosity causes the food to stick to the metal like crazy. When the fat bakes in (seasons the metal), the pores are filled and the metal coated. This enables the food to slide on the slippery layer of polymerized fat that coats the metal. It also seals the metal from salt, water, and most importantly, oxygen. So the pan doesn't rust, and food doesn't stick.

Sounds like a good plan to me.

Seeeeeeya; Chief Longwind of the North