I recently bought a couple of Matfer Bourgeat carbon steel pans. I've owned cast iron for many years, and I read up on carbon steel, too.
I seasoned my pans to a nice dark brown, and cooked some bacon in them as a trial cook. No problems. I spent several hours seasoning the pans in five steps, with thin coatings of flaxseed oil.
On bacon day, I decided to make a bacon sandwich. I cooked my bacon, put the pan aside while I made my sandwich and ate it. Later, I cleaned it by putiing some plain tap water, no soap, in the pan. I heated the water, and used a soft brush to clean the pan.
The seasoning very clearly did not properly bond to the steel, because it pealed off. I've never seen that before with my cast iron.
Any ideas what happened? Suggestions for next steps.
CD
.
I seasoned my pans to a nice dark brown, and cooked some bacon in them as a trial cook. No problems. I spent several hours seasoning the pans in five steps, with thin coatings of flaxseed oil.
On bacon day, I decided to make a bacon sandwich. I cooked my bacon, put the pan aside while I made my sandwich and ate it. Later, I cleaned it by putiing some plain tap water, no soap, in the pan. I heated the water, and used a soft brush to clean the pan.
The seasoning very clearly did not properly bond to the steel, because it pealed off. I've never seen that before with my cast iron.
Any ideas what happened? Suggestions for next steps.
CD
.