This seemed to work, with results similar to yours, but more evenly spread.After that seasoning I started to use the pan regularly to fry up a chopped mix of onions, potatoes and other bits that I cook for breakfast, followed by eggs.I used olive oil liberally, and cooked in stages (onions and friends first, removed them, re-oiled and then browned pre-boiled potatoes, and then after mixing the onions back in, would pull it all out, scrape the pan a bit and then re-oil again and cook the eggs).The reason for the detail is that even in this dish, there were different results. It was meant for teflon (great for that, too -- better than those coarse pads), but works great for steel too once the residue is softened. If you want that bird to be the centerpiece at your Friendsgiving table, follow Erika Nakamura (whole animal butcher) as she teaches us this technique. Iron is cast as molten liquid, is brittle and will break rather than dent. I’m in the seasoning process now. Bake for half an hour. Join the discussion today. It has cast iron’s heat retention, seasoning, and stick resistance properties with the added benefits of stainless steel’s heat control and cooking speed. It’s in the oven now. Blogger Templates Created By : . Never use dish soap, never wash in dishwasher, never leave in sink, never leave the pan with anything in it and never use a CS pan to cook highly acidic foods. What no one warned me when I seasoned my wok was that the smoke alarm would bleat continuously! Scrub the pan clean in warm soapy water, being careful to remove all the "anti-rust coating", and dry very thoroughly. Pecan Pie or Pumpkin Pie: Which One Wins Thanksgiving? by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make... by Jordana Cohen | Thanksgiving is prime time for pies, but it's hard to choose—and not just between pumpkin and pecan... by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive... by Amanda Balagur | Thanksgiving for one (or two) can be just as festive as any big to-do. Looking forward to cooking my 1st steak. The good news is that seasoning a carbon steel pan isn’t rocket science, and it isn’t as difficult as seasoning cast iron. 1. Keep turning and tilting your wok and holding it in one position until you get a dark brown or almost black layer, keep rubbing more oil into the surface and justbe patient. The easiest way to season a a new CS fry pan and maintain it is the de Buyer method (the short video is on YouTube) -- boiling potato peels in a new CS pan to "clean" manufacturer's coatings and dirt that protects a new CS pan before it's purchased and used. Steel can be shaped into things like knives and car parts or washing machine cabinets. Embrace the discoloration — it's what makes your Blue Carbon Steel pan different from all others! Special thanks to, The secret to a gorgeous evenly cooked turkey is trussing. If you have to use soap to clean the pan, re-season the interior on the stovetop with the suet and your ready to go again. As for Carbon steel(CS) like the pan shown, it is used for pans (such as fry pans, saute pans and woks by makers such as de Buyer) as well as CS knives (such as Sabatier). Will start seasoning 1st thing tomorrow early afternoon. Hose and brush all the ash off of it. I have iron skillets that are nearly 100 years old that are in daily use. If you must use vegetable oil, avoid oils that have high temp burn points (such as grapeseed or peanut)-- those oils will take forever at very high temperatures to produce correct results and most people using them "quit" early and end up with a sticky, unevenly seasoned pan. Steel comes from Iron 2. Also, if you're cooking and using your oven, too, you can stick the cleaned skillet in the oven, which has been turned off but still warm, to make sure no moisture remains. Heat until the pan smokes. Either the color comes off in cooking, or there is fragile black crust rather than just discoloration.Any knowledge someone might have on this would be appreciated. Gorgeous pan!! I want it to work so bad. What was the size of the pan, and how has it held up?Has it maintained flatness or has it warped with use?