@Unclefrank: Salvador how do you season your pans?
I've always used the traditional method for seasoning carbon steel woks, Unclefrank, so as black iron is exactly the same material I'll treat it the same. There are probably as many pan seasoning methods as there are base gravy recipes, but the below procedure has served me well:
First I give the wok/pan a thorough clean in soapy water to remove the protective coating, then wipe it dry with a cloth.
Next, I rub the whole inside surface of the pan with oil (some say groundnut is best, but I find any veg / sunflower oil is just as good. Anything but olive oil, really).
Then pour a good glug of oil in so it covers the base of the pan and put it over a medium to high heat on the hob or burner until the oil starts smoking a little.
Take off the heat, let the pan cool down a bit, wipe out the excess oil with kitchen towel, then repeat the process a couple more times.
And that's it. The pan is now seasoned and ready to go.
As it gets more and more use it builds up a patina as more layers of oil form in the pan, until it eventually turns black and becomes near as dammit non stick (I regularly fry eggs in my woks, which is the acid test I reckon).
Topic: Dadibhais Omelette Pans (read 21,986 times)
