u/dingdongcharles

Hey ya all!

I am actually quite happy with how my pans are.
Small one is beeing used since a few years. Doing its jobs fine for single steaks and other small stuff.

Got the big a few days ago. Did the seasoning with linseed oil.
Very thin layers, 250• C till smoking in the oven. Let it cool. Repeat 5 or 6 times.

But same as my small pan a few years ago, after the first cooking process, a few spots got flaky.

I really don’t know why.

I don’t use acid when cooking with these pans. Soy sauce was in the process when frying minced beef.

Question is: am I doing something fundamentally wrong or are these small patches normal. With the small pan it never recovered, but the patina works well.

I wanted to do it proper this time, but the same mistake seems to have happened again.

Any recommendations?

And yes I am a experienced chef, I use induction, I heat slowly the go to maximum level 8 of 10 levels, most of the time only lvl 7
No acid
No rapid cooling etc

Anything I am not seeing?

Thanks y’all!
Happy to finally write in here not only read :)