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re: De Buyer Mineral B seasoning
Posted on 1/27/15 at 11:30 pm to mouton
Posted on 1/27/15 at 11:30 pm to mouton
I re-seasoned my cast iron labs the same way and they are just as slick. I don't necessarily think they are better, just different. While they apre no where near light, they don't way as much as cast iron pans. Also, they are shaped like traditional frying pans, as opposed to the squarish sides on most cast iron pan. These are just my observations. I use both types of pans.
Posted on 1/29/15 at 5:46 pm to Mr Mom
Ok, so I will admit, I didn't boil the potato skins. I went with scrub under very hot water, then start seasoning process. I applied a very thin layer of flaxseed oil and went with the 500F oven for 45 min, cool, repeat. Have done this six times over a few days. Pan has acquired a dark patina, and surface feels slick, not sticky. I'm giving at go tonight.
Main advantage I see over cast iron is weight (less for the stamped Mineral B) and texture of pan surface - its actually smoother that even my well-seasoned cast iron pans. Don't let the stamped metal fool you - these pans are quite substantial, though I think significantly easier to maneuver than cast iron - combination on weight and handle length and angle. Handle with a bar towel is perfect.
Main advantage I see over cast iron is weight (less for the stamped Mineral B) and texture of pan surface - its actually smoother that even my well-seasoned cast iron pans. Don't let the stamped metal fool you - these pans are quite substantial, though I think significantly easier to maneuver than cast iron - combination on weight and handle length and angle. Handle with a bar towel is perfect.
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