How to Season Steel
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Seasoning steel pans, is simple. Using a paper towel, simply wipe the interior of the pan with any type of flavorless cooking oil and heat the pan while empty. This first step alone will even out the existing oily spots on the pan. When the surface becomes hot (i.e. when the oil begins to liquefy), turn the heat off. Wait for the pan to cool off and with a new piece of paper towel wipe off any excess oil.  At that stage, the pan starts to darken and loses its marks and spots. Repeat this process one or two more times. You will notice the color has changed to a darker finish. Be aware that the pan is not dirty, but rather the heat has changed its original color. In the process, the pan has gained a natural nonstick protection.