Newly seasoned carbon steel pan sticks when cooking
After doing reasearch I decided to try a less expensive pan when buying a 12". Bought a Paderno and did a mix of seasoning with organic flax seed oil. I did about 5 coats on the stove top per instructions (heating, adding small amount of oil and rubbing it down with paper towel, heat/ cool / repeat. For good measure I also tried rubbing the entire pan with oil and cooked in 400 degree oven for 2 hours and let it cool in oven for 2 hours. The 2 times I've cooked anything in it (eggs with onions) everything sticks. Never had this problem with my small de Buyer crepe pan. One chef recommended 11 coats, I think I've got 7. Wondering now if I put on too many coats of oil or if this made in China pan is just an inferior metal.
Best Answer
High temps and flaxseed oil (essentially linseed oil) don't mix so I'd be suspicious of using flaxseed oil for seasoning. Try using a different oil and see what happens. The baked coating may then be less sticky/grabby.
Pictures about "Newly seasoned carbon steel pan sticks when cooking"
Why is food sticking to my carbon steel pan?
Prior to developing a patina, or slick seasoned coating, you will notice that food can stick to carbon steel. This is normal prior to developing a seasoning after repeated seasoning or extended use. Cooking with oils or fatty proteins will help this patina to develop.How do you fix a sticky carbon steel pan?
Sticky ResidueHeat the pan until a drop of water evaporates the moment it hits the interior surface. Remove from heat. Add a mixture of two parts salt to one part oil (2 tablespoons salt and 1 tablespoon oil, for instance) and, using a paper towel, rub this mixture all over the interior of the pan.Why does everything stick to my steel pan?
Four main factors contribute most to food sticking to stainless steel pans: too much heat, not enough heat, cooking the wrong types of food, and improper cleaning.Five Carbon Steel Mistakes and How to Fix Them
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Erik Mclean, Gagan Cambow, Toa Heftiba Şinca, Toa Heftiba Şinca