New member making my first post here! I came upon this site looking for information on making Detroit style pizzas, and this thread has been IMMENSELY helpful, so I thank everyone for their contributions thus far. I have never been to Detroit or Buddy's, in particular, but a Detroit-style pizza truck just opened here in Austin, TX (called Via 313 Pizza), and I fell instantly in love with their pizza and the style. I don't know if I can post pictures yet, but I will try to share one of my photos of a Via 313 pizza on this post. And before we slam them, yes, there are toppings on top...BUT only because I ordered the pizza with DOUBLE pepperoni (both under and above the cheese)!!
On to my first question...I received a couple of blue steel pans (ordered from Bucket Outlet) yesterday and immediately started the seasoning process. I baked the pans for a couple of rounds brushed with shortening (Crisco) and/or canola oil. I know that everyone has mentioned not to wash out the pans, but I just was hoping to get a little more detail about that process. I pulled the pans out, let them cool, and just wiped them with a wet paper towel. There is still a pretty sticky residue all over the pans. Am I supposed to leave them this way, or should I be scraping that off with a stronger sponge? It feels a bit off to leave that "mess" in the pan, but I totally understand if that is what helps get the desired crispy crust. If I am to leave them this way, will they eventually wear down and erode? Any info or help is appreciated, and I can't wait to try my first attempt this weekend!