Just a quick preheat in the oven, wiped with rapeseed oil and back in for an hour then allow to cool. then repeat.
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I’ve fell into the faff pan group and bought myself a mineral B frying pan. Wiped with rapeseed then one hour in the oven at 250C. Repeated three times in line with a guy on you tube who seemed to know what he was talking about.
It now looks like something my good lady would throw in the bin…
Was hoping to use it tonight but I was making a tomato based sauce and have read that tomatoes will destroy the patina. What type of pan are you supposed to use for tomato based dishes? I usually just fire some onions, garlic in a frying pan some herbs then a tin of tomatoes. Looks like I’m going to have to buy another freaking pan,
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On the plus’s side nice looking seasoning 
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Thanks, I’m just pleased I managed not to ruin it. I sense this is just the start of a rabbit hole I was blissfully ignorant of. I thought posh pans were limited to Le Crueset prior to seeing this thread and I’m not keen on ceramic so I was in the clear. Not sure how I’ve managed to get through life without knowing you had to spend half a day preparing a pan before being able to cook with it, or that certain foodstuffs would be forbidden from touching said pan without ruining it.
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Thing is that De Buyer will last you a life time , perhaps the odd mishap may mean a quick re-seasoning but no real worries , looks like steak time to me
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Stainless steel,
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Once you do that it will really look like you have ruined it 
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I’m sick of buying £25 teflon things that need thrown out after a year, so I hope you are right. Been in this house for five years and this will be my sixth frying pan. Ceramic one that cost £35 lasted about two months.
Yes, I’ll be hitting the local butchers for something a bit nice in the next day or two.
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I have some right ugly looking carbon steel pans that are a breeze to fry on Kev
Steel all the way, just easy no faff pans (sorry, I know faff is the point).
I meant stainless, I know fuck all and this just seems easy and I really do need easy.
Mine too.
But I posted a pic up thread of the pan the very first time I cooked steak and it looked like it had been used for years.
It is still a joy to use
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Ceramics are shite, Teflon lasts as long as you follow the instructions, main one being no oven use nor dishwasher.
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we have that roasting tin - it is great
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indeed
yes we get about 3-4 years out of our hardest used non stick chefs pans (cheapo Vogue ones as recommended by several chef friends) - lesser used ones last longer.
We have a mix of stainless chefs pans, non-stick frying pans, a cast iron skillet. I am slowly replacing the non-stick with stainless, but will probably retain some non-stick.
There’s one of those All Clad roasting tins in the chalet here (albeit no sign of the rack). It was being used to store squeezy bottles in a cupboard, and some god-awful thin shite was being used for actual cooking, so I’ve rejigged everything. It retains its heat phenomenally well.
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Probably being used somewhere as a fruit basket.
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That basket that serves as both a trivet and lifting aid is a great idea! 
Mauviel do something similar. We got one at Christmas and its very good.
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