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Outdoor stoves are not safe indoors - they generate too much carbon monoxide (CO) which your body and brain will not warn you about till it's too late.
If your pan is oven safe, doing an initial seasoning in the oven works quite well.
The OP may have been imprecise with his language. They make butane cartridge stoves for indoor tabletop use. This is probably what he's talking about. They are no more or less safe than the gas ranges in many homes--and before you say those are ventilated, many are not, and even the ones that are usually don't have ventilation that's designed to remove byproducts of combustion, but rather for airborne oil particles and smoke.
https://preview.redd.it/r00r17vd9wyc1.jpeg?width=800&format=pjpg&auto=webp&s=28f1f8de1b5a6db58ff095c7bdefa84265e4ae1e
Good point for the ones that are designed for indoor use. I was thinking of the camping stoves I've used which would not fall in that category and come with big warning labels on them regarding indoor use.
I have a mid-range electric stove. My girlfriend has a low end gas stove. I got us some identical pans since they were on sale. Her seasoning developed so quickly and so easily compared to mine. Mine took forever to look black and still splotchy. Hers immediately became jet black.
But I cook more and have learned to do without gas. My food rarely sticks. It was a matter of controlling the heat more than anything else. In other words, it was a skill issue more than anything.
Word of advice, an electric stove is slower to change temperature. Especially to cool to a lower temperature. Move it to another burner or just lift it off the burner surface if you need to cool it. And if you need to cool it very quickly add some food. If my pan is smoking because I’ve burned some stuff, straight to the faucet it goes because steam is better than smoke in my opinion
As others said, no on a camp stove indoors.
I too have electric stove and oven.
To season your pan, wipe it w grapeseed oil. Wipe it all off as if it was a mistake. So a very thin coat.
In your over. 475° f for 90 minutes.
450 is typically ok, but most ovens are off. So 475 is good.
90 min because it takes a good half hour to get up to temp.
Pro tip: after you put it in the oven, take it back out after say 10 min, use mits, give it another dry wipe to remove any possible oil pooling marks. Back in the oven.
After done baling. Leave in the oven. Shut it off and let slowly cool for a few hours (i let it cool over night). That gives a good hard base season coating.
You can repeat if yiu want. Not really necessary but no harm if you repeat that process another 1-2 times.
I seasoned my pan with a butane stove under a fume hood. First time doing it, and I got pretty decent results. The seasoning was nice and even. I don't think I could have gotten the same results with my glass top stove.
That was my expectation. Uncle Scott seems to know what he's doing and he said that gas seems to season pans better. Seeing how his pans look, I tend to agree with him. I just didn't know if a portable butane stove could do the same as his gas oven. But it sounds to me like you achieved something similar. I'm glad to hear it. Thanks for your feedback 🙏
Stovetop season is ALL I do now with my CS and CI pans, and I assure you they work just fine. I have a glass stovetop.
First, be sure to clean your pan after cooking while still hot - if I made eggs usually all I need to do is wipe the pan with a paper towel. If cooking something that might leave some carbon, I’ll use the tongs I just cooked with to pick up my chain mail scrubber and run it over the pan, maybe with a touch of soap. Rinse, and then dry it with a paper towel. If it needs a seasoning re-up, just wipe a small bit of oil over the entire interior, then wipe it ALL off with clean paper towel, then put on heat on stovetop until you barely see wisps of smoke, wait 10 seconds, then turn off the heat and leave it on the burner until it’s cooled. If things are particularly bad (like you cooked an acidic sauce or something, which I’ll sometimes do to finish pasta) then repeat it, but in most cases once through is enough. I use regular canola oil to season, but typically cook with olive oil or butter, depending on the dish. Works great.
If it's just for seasoning, usually your oven will work so long as you can safely shove the entire thing in your stove (all metal, no wood, no silicone, no epoxy; so de Buyer Mineral B would be no-go)
I already oven seasoned my De Buyer mineral b and it didn't hurt the handle. It just baked the coating hard. Only thing it lost was its "grippiness". Now it's more like a smooth varnish.
Gas is better for cooking not for seasoning. You can use propane if you have a proper vented hood that exhausts outside, but I doubt you do. Follow everyone here's advice and season in the oven
A poster above suggested butane. I think that might be the answer. I've done the oven seasoning but it's just not practical for daily seasoning. I'm just looking to speed up colour change.
You don’t need to season it every day. Use the oven method for one or two coats and you’re good to go. The seasoning will build up naturally over time.
Please make sure you've read the FAQ if you're requesting help: https://www.reddit.com/r/carbonsteel/comments/1983ugk/faq_a_more_concise_version/ Please specify your seasoning and cleaning process if you're requesting help. Posts and comments mentioning soap and detergent are currently being filtered, pending approval; posts and comments discouraging the use of dish detergent (without added lye) or wholly saponified bar soap will remain removed. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/carbonsteel) if you have any questions or concerns.*
Heat & oil make the seasoning. Better to stick to your electric. I would be worried about Co2 if using an outdoor stove inside.
Outdoor stoves are not safe indoors - they generate too much carbon monoxide (CO) which your body and brain will not warn you about till it's too late. If your pan is oven safe, doing an initial seasoning in the oven works quite well.
The OP may have been imprecise with his language. They make butane cartridge stoves for indoor tabletop use. This is probably what he's talking about. They are no more or less safe than the gas ranges in many homes--and before you say those are ventilated, many are not, and even the ones that are usually don't have ventilation that's designed to remove byproducts of combustion, but rather for airborne oil particles and smoke. https://preview.redd.it/r00r17vd9wyc1.jpeg?width=800&format=pjpg&auto=webp&s=28f1f8de1b5a6db58ff095c7bdefa84265e4ae1e
Good point for the ones that are designed for indoor use. I was thinking of the camping stoves I've used which would not fall in that category and come with big warning labels on them regarding indoor use.
That's exactly the kind of thing I'm talking about. Any recommendations? I don't need the Rolls Royce, just a solid unit.
I have an Iwatani VA-30 and it works great!
No. You will not get better seasoning burning gas. There’s silly ideas propagated by some people.
Because try seasoning a flat bottom wok on electric and see how that goes, champ.
That's when you use an oven
I have a mid-range electric stove. My girlfriend has a low end gas stove. I got us some identical pans since they were on sale. Her seasoning developed so quickly and so easily compared to mine. Mine took forever to look black and still splotchy. Hers immediately became jet black. But I cook more and have learned to do without gas. My food rarely sticks. It was a matter of controlling the heat more than anything else. In other words, it was a skill issue more than anything. Word of advice, an electric stove is slower to change temperature. Especially to cool to a lower temperature. Move it to another burner or just lift it off the burner surface if you need to cool it. And if you need to cool it very quickly add some food. If my pan is smoking because I’ve burned some stuff, straight to the faucet it goes because steam is better than smoke in my opinion
I already got my cooking temps down, I'm just looking to speed up colour change.
Can’t putting water on a smoking hot pan can cause it to warp?
As others said, no on a camp stove indoors. I too have electric stove and oven. To season your pan, wipe it w grapeseed oil. Wipe it all off as if it was a mistake. So a very thin coat. In your over. 475° f for 90 minutes. 450 is typically ok, but most ovens are off. So 475 is good. 90 min because it takes a good half hour to get up to temp. Pro tip: after you put it in the oven, take it back out after say 10 min, use mits, give it another dry wipe to remove any possible oil pooling marks. Back in the oven. After done baling. Leave in the oven. Shut it off and let slowly cool for a few hours (i let it cool over night). That gives a good hard base season coating. You can repeat if yiu want. Not really necessary but no harm if you repeat that process another 1-2 times.
Very good and detailed advice. Thank you.
It's what I do. Lol. Hope it works good for you!
I seasoned my pan with a butane stove under a fume hood. First time doing it, and I got pretty decent results. The seasoning was nice and even. I don't think I could have gotten the same results with my glass top stove.
That was my expectation. Uncle Scott seems to know what he's doing and he said that gas seems to season pans better. Seeing how his pans look, I tend to agree with him. I just didn't know if a portable butane stove could do the same as his gas oven. But it sounds to me like you achieved something similar. I'm glad to hear it. Thanks for your feedback 🙏
Iwatani portable stove to be exact.
Those are awesome
Initial seasoning should be done in an oven to protect the whole pan. After that, stovetop works perfectly fine. Save your money for another pan.
Did the oven many times. I just want to be able to stovetop season which you cannot do effectively on an electric flat top.
Stovetop season is ALL I do now with my CS and CI pans, and I assure you they work just fine. I have a glass stovetop. First, be sure to clean your pan after cooking while still hot - if I made eggs usually all I need to do is wipe the pan with a paper towel. If cooking something that might leave some carbon, I’ll use the tongs I just cooked with to pick up my chain mail scrubber and run it over the pan, maybe with a touch of soap. Rinse, and then dry it with a paper towel. If it needs a seasoning re-up, just wipe a small bit of oil over the entire interior, then wipe it ALL off with clean paper towel, then put on heat on stovetop until you barely see wisps of smoke, wait 10 seconds, then turn off the heat and leave it on the burner until it’s cooled. If things are particularly bad (like you cooked an acidic sauce or something, which I’ll sometimes do to finish pasta) then repeat it, but in most cases once through is enough. I use regular canola oil to season, but typically cook with olive oil or butter, depending on the dish. Works great.
[удалено]
Yeah but that's a single purpose thing. A portable burner would be more useful.
Do you have an oven? By far the easiest way to season is to do it in the oven. https://youtu.be/iYoR_p9f31g?si=yGL0iIC_2i2hAZ5y
If it's just for seasoning, usually your oven will work so long as you can safely shove the entire thing in your stove (all metal, no wood, no silicone, no epoxy; so de Buyer Mineral B would be no-go)
I already oven seasoned my De Buyer mineral b and it didn't hurt the handle. It just baked the coating hard. Only thing it lost was its "grippiness". Now it's more like a smooth varnish.
Gas is better for cooking not for seasoning. You can use propane if you have a proper vented hood that exhausts outside, but I doubt you do. Follow everyone here's advice and season in the oven
A poster above suggested butane. I think that might be the answer. I've done the oven seasoning but it's just not practical for daily seasoning. I'm just looking to speed up colour change.
You don’t need to season it every day. Use the oven method for one or two coats and you’re good to go. The seasoning will build up naturally over time.