riverofwind
Assistant Cook
Hi this is a continuation of a previous thread here. My Made In Blue Carbon Steel Pan is not behaving very well. The first time I seasoned it I used way to much oil. I spread the oil throughout the pan but kept it shiny not looking dry. I redid it but to strip the old seasoning I just cleaned the pan very well with a Scotch-Brite Dobie and soap for 5 minutes. When I rubbed a wet paper towel against the pan there was no color on the paper towel after the cleaning. Then I did two proper seasonings.
The non-stick performance of the pan has been sub par I've had two sticky scrambled eggs and two sticky fish fillets but also two non-stick fish fillets. The scrambled eggs start out non-stick but before the eggs are fully cooked they start sticking at the end of the preparation. Am I doing something wrong with the eggs?
Should I nuke with vinegar and redo the seasoning considering I only used a soapy dobie to strip the first incorrect seasoning? Will nuking/starting over remove the blue carbon steel annealing process effects? Should I try some bacon first then decide what to do next depending on the results after that?
Also my pan got bad reviews here, here, and here. For some reason it was recommended by NYTimes Wirecutter... maybe I should just get another pan? Mine apparently is 2mm thick instead of 3mm so the thermal characteristics are different, not sure if unfamiliarity of these characteristics is the reason for the bad reviews.
Thanks!
The non-stick performance of the pan has been sub par I've had two sticky scrambled eggs and two sticky fish fillets but also two non-stick fish fillets. The scrambled eggs start out non-stick but before the eggs are fully cooked they start sticking at the end of the preparation. Am I doing something wrong with the eggs?
Should I nuke with vinegar and redo the seasoning considering I only used a soapy dobie to strip the first incorrect seasoning? Will nuking/starting over remove the blue carbon steel annealing process effects? Should I try some bacon first then decide what to do next depending on the results after that?
Also my pan got bad reviews here, here, and here. For some reason it was recommended by NYTimes Wirecutter... maybe I should just get another pan? Mine apparently is 2mm thick instead of 3mm so the thermal characteristics are different, not sure if unfamiliarity of these characteristics is the reason for the bad reviews.
Thanks!