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Seasoning/ Caring for Blue (Mineral) Steel Pan vs. Cast Iron Pan

post #1 of 6
9/9/11 at 4:55pm
Thread Starter 
Straightforward...

Assume pan is unseasoned.
I have seasoned a few cast iron pans before, but never a blue steel pan.

Would you season blue steel any different?
Would you season a crepe pan differently than how I've seasoned my cast iron pans (mainly animal fats/oils)?

I'm assuming I should season differently, using more vegetable based oils for this crepe pan.

If you have general advice for Blue Steel skillet vs. Cast Iron skillet I'd be interested too, even though I haven't made the jump on a skillet.
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post #2 of 6
9/9/11 at 7:21pm
First of all ... 700

... I think you mean black steel.

Seasoned mine with vegetable oil with great success...
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post #3 of 6
9/10/11 at 11:27am
700
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post #4 of 6
9/10/11 at 2:31pm
Thread Starter 
Quote:
Originally Posted by tattersall View Post

First of all ... Warning: Spoiler! (Click to show)
700

... I think you mean black steel.

Seasoned mine with vegetable oil with great success...
Quote:
Originally Posted by indesertum View Post

Warning: Spoiler! (Click to show)
700

Lulz a big wtf!, I don't get the hate!!
Before I thrown to the SF masses with the questions and material are legitimate nod[1].gif. (not DT yet!)

This is the pan in question for you chuckleheads:
http://www.amazon.com/Buyer-Crepe-Pan-Blue-Steel/dp/B001CFGCU4/ref=pd_sbs_k_3

Here's a reference on SF before this thread mentioning Blue Steel.
http://www.styleforum.net/search.php?search=steel&containingthread%5B%5D=263289&output=posts&action=disp

So, yes, I'm talking about Blue Steel pans. Which I believe is in the same vein as Black Steel (no expert). It's supposed to transfer heat in a similar effectiveness as cast iron, but without the weight of it. The material supposedly goes under a special heat treatment to give off it's deep navy hue.

I was simply looking for opinions from owners of these types of pans if they've done anything different for their care. Also, general experiences compared to cast iron.
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post #5 of 6
9/10/11 at 5:05pm
Quote:
Originally Posted by erdawe View Post




Lulz a big wtf!, I don't get the hate!!
Before I thrown to the SF masses with the questions and material are legitimate nod[1].gif. (not DT yet!)

This is the pan in question for you chuckleheads:
http://www.amazon.com/Buyer-Crepe-Pan-Blue-Steel/dp/B001CFGCU4/ref=pd_sbs_k_3

Here's a reference on SF before this thread mentioning Blue Steel.
http://www.styleforum.net/search.php?search=steel&containingthread%5B%5D=263289&output=posts&action=disp

So, yes, I'm talking about Blue Steel pans. Which I believe is in the same vein as Black Steel (no expert). It's supposed to transfer heat in a similar effectiveness as cast iron, but without the weight of it. The material supposedly goes under a special heat treatment to give off it's deep navy hue.

I was simply looking for opinions from owners of these types of pans if they've done anything different for their care. Also, general experiences compared to cast iron.

lol8[1].gif

I think Matt has them and I think he convinced at least one other person on SF to buy them too. Pio maybe? I'm sure they can answer your question if youtube doesn't.
Edited by KJT - 9/10/11 at 5:15pm
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post #6 of 6
9/10/11 at 10:14pm
OK OK - I have the de Buyer pans... Just follow the instructions to boil the peelings of a potato in a quantity of water in them. Wipe clean, heat, add oil, rub it in and then use regularly. Until you get your seasoning done, avoid cooking with acids, don't wash with soap - just hot water and a good wipe followed by another re-heat and some more oil. I found mind darkened quite quickly and I no longer need to season with oil anymore - it develops a nice non-stick coating through regular use. I assume the crepe pan is similar but honestly I just prefer a cheap non-stick pan for crepes and reserve the de Buyer for searing meats and such.
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