Cooking with carbon steel.

For the past several years, I've been having eggs every morning for breakfast. (My doctor says my cholesterol level is just fine, thanks.) (I have theories about the fixation doctors and dieticians have on cholesterol, but that's a whole 'nother post.) I've also been a fan of nonstick pans ever since I bought my first set of cookware. So every day for the past several years, I've cooked my eggs in a nonstick skillet. And every year or so, I'd have to buy a new skillet because the nonstick finish would go hooey.

To be clear, I don't mistreat my nonstick pans -- I never use metal utensils on them -- but the finish only stays nice for a year or so, regardless. And once you can see it getting pitted and scratched, you kind of don't want to use it anymore, because how much of that stuff is getting into your food, right?

So a few months ago, when the frying pan I bought last year started to show signs of wear, I asked Mama Google if there was another alternative. "Carbon steel!" she said. "It's it's an alloy of steel and iron! It's lighter than cast iron and there's no chemical coating!" She then showed me a number of blog posts that rated the best carbon steel frying pans. Some were cheap, some were pricey, and I couldn't really tell what made one better than another. 

I dithered. Then I got sick of dithering and dropped the whole idea for a while. Finally, I went to a place at the mall and bought the brand they had in stock: A Ballarini Professionale 3000. (The link will take you to Amazon but you won't make me any money for buying a pan there; I don't do affiliate links.)

Photo stolen from Amazon.

The next step was to season the pan. I've never owned any cast iron, so this was a new thing for me. The pan came with instructions for seasoning, but the translation didn't seem to be the greatest, so back I went to Mama Google. Once again, there was tons of advice. The first instruction was always to scrub off the manufacturer's coating, which keeps the pan from rusting 'til you bring it home. But after that, things started to diverge: Coat it with oil, inside and out -- the handle, too -- but different people recommended different types of oils (canola, grapeseed, vegetable). And then came the actual technique: Heat the pan on top of your stove, but it's going to smoke like crazy! Or cook a mixture of oil, salt, and the peels from two potatoes in it! Or put it upside down in the oven at 450 degrees -- no, 400 -- no, 500 degrees -- and let it bake for an hour -- no, two hours! Then let it sit in the oven 'til it cools, and ta-da! It's done! Except you'll need to redo it several times in order to build up that patina so it's really nonstick.

And to clean it, don't ever soak it -- just scrape off the food residue with a wooden utensil and wipe the pan clean with a paper towel. No washing with soap. Well, maybe use a little water, but then heat the empty pan over a burner again 'til you're sure it's dry. Then oil it again to protect it from rust. Unless you use it a lot, in which case you can skip oiling it.

The process seemed daunting. But I looked up smoke points for oils, settled on vegetable oil as my seasoner of choice, and picked the oven method. Set it at 425 degrees, if I recall correctly. Left it in there for two hours for good measure, then allowed it to cool for another two hours. When it came out, it looked gorgeous, all evenly dark like it was supposed to look.

I used it several times. And then I made chickpea and spinach stew in it, forgetting one of the other rules of cooking with carbon steel: if you put anything acidic in it -- like oh, say, sherry vinegar -- it'll take the patina right off.

The solution, it turns out, is to keep using the pan in order to build the patina back up. It took about a week of daily use. This morning, I made fried eggs in it. Even with the patchy finish along the sides, the eggs turned out beautifully and they didn't stick at all.

Lynne Cantwell 2021

I'm really starting to like this pan. I might even buy another one.

 ***

I'm going to have to give myself an arbitrary deadline for getting the Atherton Vampire books out or it will never happen. So let's say the first Atherton Vampire book will go live on Kindle next Thursday, October 21st, just in time for your Samhain/Halloween reading pleasure. The second book has to stay exclusive to Kindle Vella until late November, so I'll aim for a release for that one just before Thanksgiving (the American one, I mean, and happy Thanksgiving today to my Canadian friends!). That will allow me to write the third book during NaNoWriMo and release it just before Yule. 

***

These moments of bloggy seasoning have been brought to you, as a public service, by Lynne Cantwell. Get vaxxed!