I finally “found” a block of time to be able to season my new de Buyer pans. I bought the 8” and 10” pans to replace the “coated” pans that I continually have to replace, despite taking great care to not scratch them.
I’ll outline the steps I took and show you before and after pictures. Basically I followed the recommended approach of washing the pans, adding water to about 1/2” from the top and adding potato peels from several well washed potatoes. I boiled them for 20 minutes. This step will remove the beeswax that coats the pans. I drained the boiled potato peels and rinsed the pan thoroughly to remove the black line that forms at the water level. Once this step is completed it is time to start the real seasoning process. Again, I followed the recommended approach of using Barlean’s Organic Flaxseed Oil. You rub a very, very thin layer of the flaxseed oil on the inside of the pan and turn the burner to high heat. I used a paper towel to remove any excess oil. If there is too much oil left in the pan, it will burn and create a layer that will chip or peel off over time. As soon as you get the first wisps of smoke off the pan, shut the burner off and let the pan cool completely. I repeated this process 7 times, and added one more seasoning step (#8) using some clean bacon grease for the last step before I will start to use the pan.
Boiling potato peels.
Barlean’s Flaxseed Oil.
Pan prior to starting the seasoning process.
After the first seasoning.
Both pans after the 7th seasoning.
10” pan after the bacon seasoning.
Seasoning the new pans was a little time consuming, but I believe it will be time well spent in the long run. Time to go make breakfast. My first cook in the pan will be bacon. I want all the good Ju-Ju I can get. Sparky made me do it!
Art
