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Cooking & Baking

Major Nikon

(36,911 posts)

6. This one wasn't difficult to season at all

Reply to Kali (Reply #2)

Sun Sep 15, 2024, 08:07 AM

Sep 15

The manufacturer basically tells you to get the pan very hot, coat it with a good layer of cooking oil, and let the oil pretty much burn off over high heat. I've seen videos of people seasoning woks for the first time that way as well. After doing this the first time I was cooking omelets with it with no problems. Over time it naturally got much darker, but it's really been performing very well from day 1.

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Carbon steel pan, an update after a few years of use [View all] Major Nikon Sep 14 OP

I've got the same one and love it. duncang Sep 14 #1

looks like you are getting a good finish on it LOL Kali Sep 14 #2

This one wasn't difficult to season at all Major Nikon Sep 15 #6

Thanks- For years, I've been traveling on the Cookware Railroad, looking for the holy grail of pans for me. NBachers Sep 14 #3

I like thick stainless for sauce pans Major Nikon Sep 15 #7

I cooked professionally for some years Bristlecone Sep 14 #4

I have a couple Matfer Bourgeat carbon steel tishaLA Sep 14 #5