I bought a carbon-steel wok, seasoned it, and it worked great for a couple weeks. Now however a small portion of the seasoning right in the very middle seems to
I was recently trying to season my wok. I cleaned it, dried it, applied a thin layer of oil and put it in the oven for 1hr at 400°F. I dont know what I did
If I were to season a cast iron pan by rubbing it with olive oil(smoke point of 350F to 410F) and putting it in the oven for a while at 340F to create a patina,
I bought a De Buyer 14" Mineral B Round carbon steel fry pan approximately five years ago. I've used it a fair bit, but recently I think I war
I season my cast Iron thoroughly until it is so slick it could sell a used car. However, whenever I cook chicken breast, I notice the seasoning comes off? No
I had a cast iron pan that I wanted to strip and reseason. I stripped it using the oven cleaner method and then I dried it in the oven at 200C. It got super rus
After a couple months of cooking with a wok my uncle gave me because he didn't use it, I was very pleased to see it seemed to be developing a nice patina. I
I just bought a new cast iron casserole pan that is only enameled on the outside. I tried seasoning it earlier today by pouring a tablespoon of flax seed oil on
I have read a lot of articles and watch several videos on how to season a cast-iron skillet. But the outcome I am getting is nothing like what I find online.
I recently purchased a new infrared grill. It has stainless steel emitters and porcelain coated cast iron grates above the emitters. The instructions said to
An entire category of cooking oil sprayers seems to exist on the market. I intend to use such an oil sprayer to deposit a thin layer of oil on a cast iron pan b
I purchased a pure iron wok on Amazon - https://www.amazon.in/gp/product/B07YX683Y5/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1 When I try to season it
I like to think that I have nailed the Maillard temperature on my stove. It's my go-to temperature for preheating tri-ply pans, as well as teflon-coated hard-an
I've always seasoned my cast iron pans with vegetable oil because that was what I was taught. I'd done some research before, and even came across this StackExch
Today is my first time learning about seasoning pans. Doubtless, "season" here doesn't signify "Add salt, herbs, pepper, or other spices to (food)". What kind o
What is a good technique for initially seasoning a wok, keeping it seasoned, and preventing rust?
I don't get it. Various net pundits assert that it's a bad idea to season cast iron with butter, because butter consists of proteins + fat, and the proteins wil
A very common claim is that once you start cooking with a cast-iron pan, you never really need to season it again. As you cook, the seasoning just builds up. Ho
I'm currently in the middle of seasoning some new pans that I received from made in. I accidently messed up one of my pans by not wiping off the excess seasonin
I recently entered the realm of cooking with cast iron and steel pans, and am still trying to find my way around it. Last weekend I went about seasoning my firs