Seasoning Carbon Steel cookware
I hope I'm not repeating a previous question but I can't find it on the Q & A list.
What is your preferred method for seasoning carbon steel cookware? I have encountered several different recommendations, from boiling potato peels in oil or water, to heating the pan with oil on the stove on high till lots of smoke is produced, to baking with oil for an hour-plus oven method at 350F, to a 20-minute stir fry with sliced onions, ginger, or scallions. This last method was recommended for the Kimball Wok which I just seasoned and it worked well. Is this what Milk Street recommends for all my new carbon steel pans and skillets? Same with cast iron? I generally use flax seed oil, by the way.