Har lige slettet min facebook profil. Har ikke brugt den i 8 år men den har ligget deaktiveret for at holde liv i Messenger. Holdt op med at bruge Messenger for 3-4 år siden og derefter kun brugt en sjælden gang til nytårs planlægning med nogle gamle venner, men nu blev den altså slettet helt. Der er intet at komme efter derinde.
What I am about to say is controversial I know but there is a lot of misinformation out there about seasoning, cleaning and more. I hope you’ll hear me out because I recently changed my rutine completely and are getting way better pans out of it.
Now to it!
What i see on the picture is NOT seasoning breaking off! It is charred on food. Proper seasoning is microscopic thin and smooth and quite resistant to a lot of things. But fear not! It should be easy to rectify.
I would clean the gunk I see off with a steel sponge but with light pressure and I would use soap. Yes normal dish soap! If it comes off with dish soap and
lightbrushing with a scrub (not steel) it is NOT proper seasoning and it deserves to come off. I only suggest steel now because you seem to have quite a lot of charred build up that I would takke off. On a daily basis i only use steel if i ever see a tiny spot of charred on food that is stuck. Any food left on the pan will inhibit a proper seasoning to build up so really do clean it. Modern dish soap does NOT destroy seasoning, that is only old style soap.But here is the important bit. Now the pan has absolutely no protection if there are tiny gaps in your seasoning and it will rust really easily ( especially because the sesoning is maybe not super good and if you used a steel sponge here the first time you might actually damage the seasoning a bit but that is not really a problem because we’ll repair it immediately).
Always dry the pan with a teatowel. Make sure it is completely dry. (Note if the teatowel get dirty when drying it is not clean and it’s back to washing with soap and brush)
Now use a drop of oil (basically anything will do but not olive oil I think) and use a paper towel to spread a super thin layer of oil. Take a clean paper towel (or flip it over) and wipe any excess oil off. You want barely any oil left. Only a subtle shine.
You can now do one of two things
One: If you trust your pan to have good undamaged seasoning you can just put it away.
Two: put it on the stove and heat it up for 10-15 min on medium-hig heat. The oil starts smoking and this is where the seasoning is being created. The super thin layer of oil burns and creates a microscopic smooth surface of polymerized oils that binds to the steel. You can ONLY do this on a proper clean pan with no charred on food.
Since I started cleaning with dish soap to get proper clean pans and a fresh layer of oil, I have pans that are so much more consistent and non stick than ever before because the seasoning can be created properly on a smooth and clean surface every single time.