Hi Mary Ann,
Thanks for this thread, your pizzas look awesome!
I just bought a piece of steel that's roughly 16" x 15" x 1/4" and I had it "shot blasted" which gave it a matte type finish (slightly different than your steel's initial finish) and I am now looking for info to properly "season" it so it's food safe, etc.
From what I gather on your opening post, after washing, you coated with veg oil. But, after the oil coating, how hot and for how long did you warm the steel? Was it at full blast (550* ?) for an hour or two...or?
Also, did you let it cool then re-season? I thought I've read elsewhere some folks season (ie after cleaning they oil, heat then oil, heat, then oil heat) up to 3 times.
I just want to make sure my steel is safe so if you or anyone else cares to offer advice, that would be great.
Many thanks and look forward to more photos