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@Kathleen I just seasoned it in my oven, I used a tiny bit too much oil, but just a tiny bit. @dragnlaw What's the spray oil for? Just to replace whatever oil I use before cooking? Also I've been communicating with a Made In customer service dude here and there, here's what he said:

*UPDATE* Bacon disaster! Hi again I tried frying bacon to help the seasoning mature but things went horribly wrong. Before this I fried a lamb chop flawlessly so I think my seasoning was good. I put the bacon cold on a cold pan then heated it up on low heat on my beautiful electric stove (ha yea...

@Andy M. Awesome thanks. Reason I asked was because these guys look shinier. Any idea how come? Also you mentioned previously to do an additional seasoning for peace of mind... should I?

@Andy M. Thanks, I felt like the other two topics deserved their own threads since they were very generic questions. How's this look post seasoning?

But if you use vinegar or tomatoes or whatever you get the acidity factor right?

Silly pan looks better after washing with an SOS pad, hot water, and dish soap than after soaking in vinegar. To strip seasoning first I scrubbed thoroughly with sos pad etc, then I soaked in vinegar for 30 minutes. Picture one after scrubbing and picture 2 after soaking. The first looks more...

@thymeless Thx I'm familiar with that process. I have a little bit of experience with self-releasing. I just can't keep questioning whether a subpar seasoning is partly responsible for what I'm seeing. If I do it right this time then I can be sure its attributable to improper technique.

And foods have been sticking mostly after the dobie/soap scrub and two reseasonings.

@Andy M. I messed up my first seasoning by using too much oil then stripped it using soap and a dobie. Being a perfectionist I'm thinking I might strip it with vinegar then do one reseasoning.

I assume steel wool is OK too?

Hi does using a Scotch-Brite Dobie with soap and thoroughly scrubbing a carbon steel pan strip the seasoning enough for reseasoning or is it necessary to use vinegar or something else? Thanks

K thx.

Quick question - if you strip the seasoning of your carbon steel pan using vinegar or whatever, does that reverse the beneficial effects of the annealing process? Here it talks about how annealing aids the initial seasoning. Thanks!

@dragnlaw lol no way I am putting that thing in the microwave... see here @jennyema I guess I'll try some dry bacon several times maybe then see if I need to start over or not. Thanks.

Hi this is a continuation of a previous thread here. My Made In Blue Carbon Steel Pan is not behaving very well. The first time I seasoned it I used way to much oil. I spread the oil throughout the pan but kept it shiny not looking dry. I redid it but to strip the old seasoning I just cleaned...

@Roll_Bones Yup my pan's one of those that's oven safe with a steel handle. Made In actually recommends oven seasoning if you have an electric or induction stove IIRC. This is the first pan I've bought with a learning curve but I'm getting the hang of things. Fried some salmon the other night...

Thanks guys, I'll let you know how it goes!

Hi I just did two oven seasonings of my new Made-In blue carbon steel frying pan. The online instructions from Made In for the pan here say to avoid eggs and fish on a freshly seasoned pan and instead fry food high in proteins and fat like bacon to further develop the seasoning. However bacon...