Sprinkle surface of pan with coarse salt, and put steaks in.
2. Prepare the hash in batches: Drizzle olive oil into a large cast-iron pan until it just coats the surface of the pan, then heat the pan over medium heat.
Once the oil has cooled and the surface of the pan becomes reflective and mirror-like, the pan has been properly seasoned.
You'll know your pan is hot enough when drops of water sprinkled on the surface of the pan evaporate almost instantly or "dance" across the surface of the pan.
If you notice smoke coming off the surface of the pan before that time, you can remove the pan early.
If food begins sticking to the surface of your pan before six months have elapsed, re-season your pan ahead of schedule.
The evenly-circulating air means that the surface of the pan does not get as hot as non-insulated pans.
Be cautious but use enough force to move the surface of the pan and the lighter gravel out over the edge of the pan.
Once the surface of the pan begins to turn brown or yellow, you can re-season the pan using the same method.[3].
Heat a little butter in a frying pan until it sizzles, then carefully wipe the melted butter all over the surface of the pan with a scrunched-up piece of kitchen paper.
