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For anyone who has one already (I know there are a few of you around here), does the steel build a layer of seasoning like CI or a pizza stone? If not, do you clean it after each cook?Read something really interesting on Modernist Cuisine about using the steel as an antigriddle, but it seems like you'd want it very clean for that sort of thing. Excited to see it show up soon.Cheers -B_B
Yes. I did about 5 or so thin layers of seasoning, it will blacken when ready, and look similar to regular CI. This is important. I have left the steel in the egg with rain. Although the rain spotted the finish, no rust occurred. Take the time and season it properly and you will have no problems.
Have fun with it, lots of possibilities.
@Scottborasjr, 500 in the oven for one hr. Shut oven off, let steel cool. Repeat as needed. The "Miagi" wax oil on, wax oil off method works best here.
@double, Grapeseed oil. You can find it in the health food section at most grocers. Found it gives a better, deep, black finish compared to my other previous methods of Pam, EVOO, bacon fat, and veg oil. lol
With CI, I've had pieces turn brown and gray with using other oils/fats. Pieces I've seasoned with Grapeseed turn a beautiful black and have held up with use.
Every cook maintenance is done with Pam and a paper towel. Wipe it as the steel warms up in the egg, after you clean it.
Flint, Michigan. Named the most dangerous city in America by the F.B.I. three years running.
We invented the U.A.W. and carjacking!