Comments by "Jeremy Firth" (@jeremyfirth) on "Ask Adam: Carbon steel seasoning, why Adam left TikTok, Papa John's fail (PODCAST E10)" video.

  1. With my cast iron (and now my carbon steel), after I've deglazed it and washed it, I turn on the stove to med-high heat and put the pan on the burner. I leave it there until all the water has evaporated off, then turn off the heat. Immediately add a small amount of your favorite cooking oil (I use avocado oil, but any oil is fine), then wipe the pan, spreading the oil around, with a paper towel. As the pan cools, the oil will be a mini-season of the pan, and keep it from rusting between uses. I season them intensely once a year in the BBQ. Heat it up to 350, apply rapeseed oil inside and out, and put the pan upside down in the BBQ for one hour. Recoat with oil and put it back in for one more hour. Before the second hour is up, dice a red onion. Take pan out of BBQ and put it on a burner (I do all of this outside) and cook the onion at medium to medium-high (with some rapeseed oil again) until the onions are almost burned. Discard the onions. The pan is now seasoned and non-stick and this works FAR better than any other method I've tried.
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