![]() ![]() ![]() If you ever season with the stove top method you are going to need to bring the bottom of your pan into the high 200s pretty often, with limited temperature control. So there is a pretty high risk your blueing probably won’t stay the same blue all too long. Getting an even colour on the sides is a little tricky on the stove, especially if it’s not a gas burner, some ovens do go up to around 300 C, so if that is possible I would use the oven.Ī heads up is that most stoves can get extremely hot, a lot hotter then people think and essentially empty frying pans too. So I would recommend looking into some video tutorials for seasoning woks for inspiration. Yes, blueing/tempering carbon steel pans to a blue is pretty common, especially with woks. It doesn’t seem to be too many of us on the sub. Hi! Somebody else who think tempering carbon steel is fun and interesting. ![]() I usually heat-blue, douse in mineral oil, buff with very fine polishing compound briefly to restore high luster surface, re-soak in mineral oil one more time before wiping them off to use. I've had good luck with dousing in mineral oil - might be psychosomatic, but I think the oil increases the lubricity of the finished surface. If the oil-dousing is done at bluing temperatures and low smoke point oil, the oil definitely polymerizes and the blue part can turn almost black. In fact, I bet there is a mix of oxide and polymerization in normal seasoning, just not necessarily in an orderly way. It varies slightly by steel composition, but generally somewhere between 540 and 600F will usually get you a nice cosmetic blue finish.įor metal tools, a common strategy is to build the oxide coating FIRST by heat-bluing and then douse the part in oil - some claim the oil infuses the oxide coating, I'm not sure I subscribe to this, but I do think that oil still polymerizes and sticks to the oxide layer. The process requires a nice clean (ideally polished) surface and careful heat control to bring the steel up to about 570F. I was wondering if anyone has tried heat-bluing prior to seasoning their carbon steel pans, and what the effect was.įor general info, Heat bluing uses the fact that heat can directly control the thickness of the oxide coating that forms on carbon steel - the result is an enigmatic and gorgeous jewel-blue color. At the very least, I think it will be interesting to heat-blue the back side of the pan - as long as I don't ever get the pan hotter than 600F, the cosmetic blue on that side should hold up pretty well - it'll get dirty perhaps, but I could re-polish and re-blue occasionally if that bothers me. I'm about to prep a fresh carbon-steel pan (the misen one) and I'm thinking it might be fun to try heat-bluing the pan before I season it. Hi Folks, I recently learned the art of heat-bluing carbon steel - I've been using this technique to cosmetically heat-blue my knitting needles (long story for a different time) ![]()
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