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Alcandro
11
Jun 28, 2017
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I have the 11 inch version and this is an excellent pan only once seasoned properly. Comes shipped with a thick layer of wax which must be melted off. Then the pan needs to be seasoned lightly with oil and cured in the oven for up to 5 hours. I can provide a link to detailed instructions if there's interest.
Alcandro
11
Jun 28, 2017
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AlcandroMany reviewers have had success with the below method. Personally I prefer the potato method described in this video
which is faster but less than perfect.
1. Preheat the new pan in the oven @ 200 for about 30 min on a baking tray lined with partchment paper. This will soften the wax coating on the pan.
2. Under very hot water, wash the pan in soap and scrub with a brush or hard sponge to remove the beeswax. Suggest feeling with your fingers for smoothness inside and out. This will be a sign that you removed all the beeswax.
3. Back in the over @ 200 degrees for about 10 min or until dry.
4. Remove from oven and boost the temp to 500. Coat with Flax Seed Oil (Lightly) and put in the over upside down for about an hour.
5. Let the pan cool fully INSIDE THE OVEN then repeat steps 3 & 4 about 3 or 4 total times.
Key is to have a LIGHT coverage of oil each time so it bonds to the pan. Too much and you will have challenges getting this seasoned correctly.
It's IMPORTANT to keep in mind that you can strip your seasoning if you cook with lots of acid such as wine or vinegar.
which is faster but less than perfect.
1. Preheat the new pan in the oven @ 200 for about 30 min on a baking tray lined with partchment paper. This will soften the wax coating on the pan.
2. Under very hot water, wash the pan in soap and scrub with a brush or hard sponge to remove the beeswax. Suggest feeling with your fingers for smoothness inside and out. This will be a sign that you removed all the beeswax.
3. Back in the over @ 200 degrees for about 10 min or until dry.
4. Remove from oven and boost the temp to 500. Coat with Flax Seed Oil (Lightly) and put in the over upside down for about an hour.
5. Let the pan cool fully INSIDE THE OVEN then repeat steps 3 & 4 about 3 or 4 total times.
Key is to have a LIGHT coverage of oil each time so it bonds to the pan. Too much and you will have challenges getting this seasoned correctly.
It's IMPORTANT to keep in mind that you can strip your seasoning if you cook with lots of acid such as wine or vinegar.
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