I've had a nonstick Ikea frying pan for ages now, and it's been serving me well. It's quite large though, and this makes things awkward when I want to make myself an omelette since having too much space just lets the egg spread out too thin. So it was about time I bought myself a smaller pan.
Since everyone is freaking out about PFAS these days I decided to go with carbon steel. It's basically identical in function to cast iron, but much thinner and lighter. As such, it needs seasoning.
I decided to use salad-grade olive oil for this task, just to trigger all the seasoning fetishists out there.
After things start to get smoky, the excess is poured off so that the remainder can form a nice thin layer and polymerize onto the surface of the pan. I actually left just a teensy bit too much in here though, which made the seasoning slightly too thick in a few spots.
This lead to the seasoning getting a bit bubbly in these spots, which is not ideal. The thick spots also have a tendency to flake off. It's not a big deal though, and 95% of the seasoning is perfectly solid.
I sanded down some of the lumpy spots and gave it a second blast of seasoning.
And then I cooked myself an omelette.
And the pan came out unscathed, with just a few small spots being a bit sticky.
But those spots will season up over time.
All in all, I'm quite pleased with this pan. It seems to be just the right size for a 2 egg omelette, which is exactly what I intend to use it for.
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