new carbon steel frying pan. Best method for seasoning.

same way you do cast iron
wipe with oil, bake in oven, then do it again several times more

then cook a bunch of bacon in it

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What is the best nonstick 8” pan?

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Hopefully this one after I season it.

i use lard
i think the current board opinion is to use flaxseed oil but i'm not buying something just to use it for that.

stick it in the oven upside down for several hours at 200ish, then let it cool and do it a few more times after that

The main thing I have learned is don't leave them dirty. Kind of a convenience having cast iron that can be dirty for a day or two. Seems the carbon steel will degrade really quickly when left dirty overnight.

quote:

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What is the best nonstick 8” pan?

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A properly seasoned cast iron.

The important thing is when you wipe it with oil, wipe as much of the oil off as you can. When you put it in the oven to season you want as thin of a layer on it as possible. Repeat 3 or 4 times, as thin a layer at a time as you can get.

Mine came "seasoned". I just cooked in it like I wanted and never had a problem. I just wipe a bit of whatever oil I have on hand after cleaning and it's always been good to go.

I like my carbon steel more than my cast irons. Hopefully will add an 8" for eggs.

There's no reason to over think this OP, throw a thick layer of oil on it and bake it for awhile. Then cook greasy/ fatty foods in it like sauteed sausage until it gets a nice layer.

Personally I've never had a pan "season" itself like a pan that's been used. It takes a couple of weeks generally.