re: De Buyer Mineral B seasoning

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.