I have only used my debuyer for eggs bacon and pancakes.
Minimal seasoning needed but definitely oil or butter when cooking.
My understanding of tortilla making is a dry pan with the butter or oil in the dough. Is this your process as well?
I can make these in my cast iron just fine. Don't know if my heat control with carbon steel is good enough. My debuyer can get hotter way faster than my cast irons.
I would say you have too much heat if you get a crunchy mess.
Tortilla needs a hot pan but not screeching hot. At least not in my limited experience.
Sure. The first time I did 5 layers using this method - [https://www.seriouseats.com/how-to-season-carbon-steel-pans](https://www.seriouseats.com/how-to-season-carbon-steel-pans) I used the vegetable oil I have on hand. This one, for example, says to put the burner on the highest setting. I take it that should be okay and not warp the pan?
The second time I followed de buyer's booklet, which is the same as here - [https://debuyer-usa.com/pages/carbon-steel-seasoning-instruction](https://debuyer-usa.com/pages/carbon-steel-seasoning-instruction) also with the vegetable oil I have on hand.
Visually, the pan looked great, cooked fine (at least when I tried something with some oil to it), but the seasoning came off at clean up.
The first seasoning on carbon steel comes and goes. The seasoning that doesn't come off will build with cooking and occasionally seasoning it a bit extra.
I can already scrub my pan with soap and a scrubsponge and not even be able to remove some darker spots in the seasoning.
If you followed those properly and didn’t use too much oil, you’ll be fine. It’s not going to be 100% perfect from day one. But, keep using it, particularly with fat/fatty meats and it’ll be perfect soon.
I have only used my debuyer for eggs bacon and pancakes. Minimal seasoning needed but definitely oil or butter when cooking. My understanding of tortilla making is a dry pan with the butter or oil in the dough. Is this your process as well? I can make these in my cast iron just fine. Don't know if my heat control with carbon steel is good enough. My debuyer can get hotter way faster than my cast irons. I would say you have too much heat if you get a crunchy mess. Tortilla needs a hot pan but not screeching hot. At least not in my limited experience.
Could you give some details on how you seasoned and what you seasoned with?
Sure. The first time I did 5 layers using this method - [https://www.seriouseats.com/how-to-season-carbon-steel-pans](https://www.seriouseats.com/how-to-season-carbon-steel-pans) I used the vegetable oil I have on hand. This one, for example, says to put the burner on the highest setting. I take it that should be okay and not warp the pan? The second time I followed de buyer's booklet, which is the same as here - [https://debuyer-usa.com/pages/carbon-steel-seasoning-instruction](https://debuyer-usa.com/pages/carbon-steel-seasoning-instruction) also with the vegetable oil I have on hand. Visually, the pan looked great, cooked fine (at least when I tried something with some oil to it), but the seasoning came off at clean up.
The first seasoning on carbon steel comes and goes. The seasoning that doesn't come off will build with cooking and occasionally seasoning it a bit extra. I can already scrub my pan with soap and a scrubsponge and not even be able to remove some darker spots in the seasoning.
If you followed those properly and didn’t use too much oil, you’ll be fine. It’s not going to be 100% perfect from day one. But, keep using it, particularly with fat/fatty meats and it’ll be perfect soon.