Blackening a pan.

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Yeah, it's how you do it.  High carbon steel pans can be made non-stick.  You season them.  There are a number of ways.  One of them is done on the stovetop.  I've been working on it for two of my 'days'.  I may have a problem.  The examples I viewed used a gas stove.  Which is great, except I have a flattop stove.  I can't seem to get the heat to go up the sides.  It looks like I may need to use the oven method.  I don't think what I have done, so far, is a problem.  It might end up shortening the oven process.  Or not.  It takes a goodly amount of time and effort to do it on the stove.  The oven is, from what I have gathered, quicker.  Being spring, and still cool, the oven won't be a problem.  If it works well, or even not, I should get the process down.  I have two pans to do, only one in the works at the moment.

I have been watching cooking videos.  There are a number of things I would really like to hit.  Among them, the five mother sauces, then secondary sauces to those.  I'm telling you, if you can make a good sauce and know how to soften shoe leather enough to chew you can get away with much.  Besides sauces, I would like to begin attempting stocks.  Those are required for secondary sauces anyway.  For these things, I need a number of items.  Among them, some well seasoned pans.  Cast iron pans are good, I just thought these pans would be interesting to try.  I was hoping they would be lighter and easier to season and keep seasoned.  Scratch both of those notions, but no problem.  Since I have them already, I might as well fit them into my systems.

Beside those foods, I really want to begin messing with crepes and pancakes.  What the neighbor lady served blew me away.  I don't think I can do that well, but I wouldn't mind trying.  These skillets might work with these, though the non-stick is probably better for crepes.  Crepes don't have be a treat, either.  I've seen mushroom filled, and others.  I could see them, made with a spice blend, turned into a really nice European tortilla, really.

Which all reminds me.  I still haven't ordered the hand crank grain mill.  I've done a lot.  I've stored more, here and there.  I've advanced in many ways.  I simply keep forgetting that.  I have great doubts if that will be used often, if at all.  It is merely an emergency item.  Though I would like to set it up and give it a whirl, at least a few times.  Who knows, it might just stay in place somewhere.  After the beef, after restoring savings a bit too.  It's back on the short list.  I may be ordering hard white wheat this next month.  A bucket to replace the one I will be opening.  Yeah, I have those special lids, to keep the grains as fresh as possible after opening.  It's a funny world.  Need this to do that, so this and that can go forward, but only if that and those are on hand.  It gets... tricky.

Later.