Re: Can steel be cured like cast iron for cooking?

From: Steve Taylor (steve_at_thetaylorfamily.org.uk)
Date: 01/23/05 

Date: Sun, 23 Jan 2005 20:43:23 +0000

metalengr@hotmail.com wrote:

> The process is more commonly called seasoning. See, for example,
> http://fantes.com/seasoning.htm where it is suggested that a cleaned
> pan should be treated with peanut oil. (My copy of Charmaine Solomon's
> WOK COOKBOOK also suggests this for a rolled steel wok). This can most
> tastily be done by frying up a batch of potatoes (French fries or
> chips).
>
> Pittsburgh Pete
>

Looks to me like it doesn't matter what iron/steel you use: degrease
very thorughly, roughening not essential. Wipe with (food grade)oil. Now
heat very, very hot, while continuing to wipe with oil: Seasoning
develops. Its only a carbon layer.

Steve