If the cooking surface feels bumpy or has tacky residue (caused by partially polymerized oil or food residue) or if the patina is chipped, follow these instructions:
- Scrub with a mixture of kosher salt and oil or a moderately abrasive sponge (it's also fine to use a little soap if the skillet or wok is tacky) until the patina feels even to the touch (the color does not need to be even).
- Completely rinse and dry your skillet.
- Complete the following steps in a well ventilated area. Some smoke is to be expected.
- Add 1⁄3 cup oil, 2⁄3 cup salt, and the peels from two potatoes. (The salt will help scrub wax or grease from the surface, and the peels will regulate the heat, preventing spotty polymerization of the oil.
- Cook over medium high heat, occasionally moving the peels around the skillet and up the sides to the rim, for 8 to 10 minutes. Adjust heat as necessary.
- As you cook, you’ll notice the pan will gradually turn brown. Discard the contents, allow the skillet to cool, and clean it with a sponge and hot soapy water. Dry the skillet and return it to medium heat to finish drying. You are ready to cook.
- If you experience sticking, repeat the method once.