Jump to content

Tex

De Buyer French steel cookware.

Recommended Posts

This stuff is amazing! As much as I hate to say it the French made a good one here.

The pan was originally steel gray and took seasoning extremely well!!!

    It's pretty much stick free after a day of seasoning.

image.png.7ae32f6790151d0d03d1bda8b3977492.png

Share this post


Link to post
Share on other sites

Tip.....

As with cast iron sugar blast it before seasoning.

   You'll get a non stick surface that doesnt peel.

Share this post


Link to post
Share on other sites

   To have your average pan blasted shouldnt cost you more than a few bucks per pan.

The more you have done the cheaper it'll be.

   Supply the blasting company with your own oil so it doesn't rust is a good idea.

 

   I have my own blasting cabinet so obviously it's easier for me,but it's well worth it for pans that hold their polymerized oil.

Edited by Tex

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×