A while back I got a carbon steel frying pan, and it's been serving me quite well. However, when I initially seasoned it I ended up with some uneven spots, and having the seasoning go on a bit too thick in places tends to result in it flaking off in those spots later, and that's what's been happening.
I was hoping the season would build back up in those areas just from regular use, but that largely hasn't been the case. But it's not a big deal since we can just start over.
It's apparently common to boil vinegar in the pan to strip off an old layer of seasoning, so let's start with that.
Except actually that's slow as fuck so let's boil some borax and water to break up the old polymerized oil that forms the seasoning layer.
This just leaves a caked-on carbon soot behind which is easy to scrape off.
Some of the spots were a bit stubborn, but that's nothing that a little mechanical agitation can't loosen up.
Now that's a clean starting point!
As the final preparation step, we'll pour that vinegar back in that we started with and boil it up to etch the surface of the steel.
You can tell it's working because the vinegar dissolving the surface layer of iron will leave behind a haze of carbon soot that easily wipes away.
So now we're prepped and ready for re-seasoning.
This time I used the technique where you heat up the pan dry and then use a paper towel to brush on just the lightest coat of oil, and repeat the procedure a few times. This avoids the oil's natural tendency to withdraw into pools that dry too thick.
Now that's a nice even layer of seasoning!










































