question. I have been researching really hard about using healthier cookware. I cook scrambled eggs everyday and regularly eat salmon that I cook in a pan. Of course I also cook chicken and ground beef in a pan. I do not do a lot of seasoning. I especially do not cook tomatoes or use lemon in my pans. I do basic cooking and keep things simple and take steps to make a delicious fish meal. I use onions and garlic in my pans with beef though. I have been looking a lot at 100% ceramic pans as well as enameled cast iron pans like Le Creuset cookware. The only problem with these is that I am struggling with not wanting to deal with a heavy pan just to make eggs for example which again I do every morning. Currently I have been using a calphon ceramic coated pan for eggs and a hard anadized calphalon pan for fish. Sorry for my spelling. I am really not as sure about the chemical compounds that Calphalon uses. However I do know that I can find a better or healthier cooking source like 100% ceramic and or enamel coated cast iron pans. It just at the cost of something heavier. Ugh. I am not apposed to heavier cookware. Just hoping for maybe a middle ground. These pans your talking about don’t sound like they are as heavy as 100% ceramic pans like what’s made by Xtreme or enamel coated cast iron by Le Creuset. Can I get your opinion on what cookware to try and use that is healthier but not as heavy as the 100% ceramic & or Enamel coated cast iron. I wish I had the patience for stainless steel so not interested in them either. Just trying to get away from cookware that has unhealthy chemicals or at least less chances of coming into contact with them. Lastly I cook on a smooth top glass stove. Thanks in advance.
Just bought my first carbon steel pans - all De Buyer Mineral B, including one Pro model. Very impressed so far. Can’t wait to get each super seasoned.
After watching all of your carbon steel videos, I purchased the De Buyer Mineral B Pro skillets in four sizes when Du Buyer had a 30% off Black Friday sale. Thank you for your videos and trustworthy advice!
I thought it was interesting that he didn't mention that. Matfer Bourgeat pans are the only one of the big three French brands that does not use rivets. That was one of the deciding factors for me. Also cost was a issue. De Buyer are the most expensive. Mauviel next then Mafter. I have a gas stove so I don't need the 3mm think pans so the Matfers work perfect for my needs.
Hi uncle Scott. I have owned the regular mineral b 12 1/2" for a while now on a flat top stove. It eventually seasoned completely even up the sides, we cook everything in this pan every day, even acidic things. It's still dead flat! We also brown meats and finish in the oven and although the handle isn't supposed to be oven safe I have not had an issue with it. The handle still looks brand new. Thanks for the great and informative videos.
Scott jumps right in to a very important factor in that the handle on some pans restrict you from any possible need to put in a high heat oven, and having spent the weekend " nuking" 2 pans on the self clean cycle as Scott demonstrates in another video , I can't underscore with my best burnt sienna crayon hard enough what an important future consideration this is. I bought both pans ( rescued) already looking like pan shaped charcoal briquettes, and without oven safe capability I could have never gotten them to the point they are today. I now allow my son's to practice hockey skills on them.
TBF, you could always have carbon steel/cast iron cookware media blasted, I doubt it would cost much of anything at all and they would be looking like they came fresh out of the factory with no finishing. Just mask off the handle to protect it. Hell, you could even use a drill with a wire wheel if you wanted to LOL, they make brass wire brushes/wheels that wouldn't damage the metal.
I don’t know if there is an IKEA in your geography but in Europe they just came with carbon steel and cast iron skillets and Dutch ovens for a very reasonable price. If possible I would appreciate a review on those. Keep up the good work!
The carbon steel skillets are in the same price range as Turk / Matfer. I see no reason to buy the Ikea ones at that price. The cast iron stuff looks ok on pictures and the prices are pretty much the same as for Chinese cast iron. If the cast quality is decent, they could be worth a look. Unfortunately, Ikea doesn't provide the information where that stuff is made. If it was made in Europe, that would be a reason to prefer it over Chinese cast iron.
@@berniem.6965 The price range depends on your geography. As I understand from some video's the De Buyer carbon steel pans are much much higher priced in the US than they are in EU. The same with uncoated cast iron skillets. They are often much much more expensive in the EU than they are in US. That's why I was surprised by Ikea. Their prices are about the same regardless your geography. I don't know where they are made. But in the end, it's the quality that counts. So that's why I'm interested in a test of their skillets.
Great Video, exactly what I've been waiting for a long time. Very glad I received my De Buyer Mineral B Pro 11 Inch yesterday, stunning pan!! Looks extremely worthy and beautiful, excellent build quality and weight. I will season mine tomorrow. =)
I buy and use Blanc Creative carbon steel pans on my gas stove. Stunningly beautiful pans, so you can cook, serve at the table. Can go from oven to table as well. Made in the USA.
Black Friday deal and the better pan with the stainless steel handle including shipping $69. So I’ll try it and if it’s all you say, I’ll come back and do it again. I hope it’s as good as you advertised. That’s a lot for me right now! Just bought a home. First cookware expense.
Got and seasoned my very first carbon steel skillet last night after work. I bought a Matfer after watching several of your videos, and I absolutely love it; makes me feel much smarter frying bacon and eggs. I'll try the other two brands eventually
I love my carbon steel pans, but even though mine are heavyweights I don't sear steaks in them. For steaks, it's cast iron every time. My pots and pans are an eclectic mix of brands and materials chosen for function, not a matchy-matchy set chosen for decoration. Thanks, Scott, for sharing your time and knowledge with us.
Hi Uncle Scott, love your channel, purchased a Matfer 12” per your recommendation to replace an overused teflon pan. I seasoned it correctly and I LOVE it, especially when cooking eggs or cooking steaks, fish or burgers. I recently saw ads on the MadeIn carbon blue steel pan. Looks interesting, can you run a review on it!? Keep the videos coming!!!!
I bought the de Buyer carbon plus 24 mm/ 9.44 inch for first pan. Wrought-iron handle, oven safe. Pan is same as Mineral B, just not the epoxy coated handle, not beeswax coated, no bee symbol stamped in middle of cooking surface. Yes, a bit small. Bought it for half price of same sized omlete pan. Mine is standard profile Lainaise not the omlete slide easily out. Still a great omlete pan.
Thank you for the helpful information Scott. I ended up buying 2 of the de Buyer Mineral B Pro in 12.5" and 11". I'm using an electric coil stove, so went with Buzzy Waxx seasoning in the oven to set the first seasoning to ensure the sides seasoned with the cooking surface, that has worked well. I heat both skillets slowly then increase heat to cooking temps, similar to how I heat my cast iron. Keep up the great work on your videos, very much enjoy them, they have a ton of helpful information and humor!
@@UncleScottsKitchen question. I have been researching really hard about using healthier cookware. I cook scrambled eggs everyday and regularly eat salmon that I cook in a pan. Of course I also cook chicken and ground beef in a pan. I do not do a lot of seasoning. I especially do not cook tomatoes or use lemon in my pans. I do basic cooking and keep things simple and take steps to make a delicious fish meal. I use onions and garlic in my pans with beef though. I have been looking a lot at 100% ceramic pans as well as enameled cast iron pans like Le Creuset cookware. The only problem with these is that I am struggling with not wanting to deal with a heavy pan just to make eggs for example which again I do every morning. Currently I have been using a calphon ceramic coated pan for eggs and a hard anadized calphalon pan for fish. Sorry for my spelling. I am really not as sure about the chemical compounds that Calphalon uses. However I do know that I can find a better or healthier cooking source like 100% ceramic and or enamel coated cast iron pans. It just at the cost of something heavier. Ugh. I am not apposed to heavier cookware. Just hoping for maybe a middle ground. These pans your talking about don’t sound like they are as heavy as 100% ceramic pans like what’s made by Xtreme or enamel coated cast iron by Le Creuset. Can I get your opinion on what cookware to try and use that is healthier but not as heavy as the 100% ceramic & or Enamel coated cast iron. I wish I had the patience for stainless steel so not interested in them either. Just trying to get away from cookware that has unhealthy chemicals or at least less chances of coming into contact with them. Lastly I cook on a smooth top glass stove. Thanks in advance.
Very nice breakdown of the factors to consider in buying a carbon steel frying pan. I'm considering one to use at high temperatures in place of a gradually deteriorating Mopita Roccia Viva 10 inch pan. De Buyer is sounding good because of the handle and the thickness.
Love to see a review of SolidTeknics US-Ion wrought iron skillet. From what ive been reading, it gives the Mineral B Pro a run for it's money, accomplishing all the same things
I have an electric top and no oven, I seasoned my DeBuyer on the electric top + flame thrower, it took a bit of time since you need to pass slowly with the flame thrower on all the areas of the skillet but in the end I got a perfect even metallic blue-black coating
Scott, you are the King of High Carbon Steel Pans! I have purchased three Matfor pans and have successfully taken them through the rites of passage. The price is right, they work great and they are just the right degree of ugly -- who could ask for more than that? I have noticed the 14 inch Matfor handle does get pretty warm when cooking large items (perhaps from the longer duration cooking?). The other sizes not so much, since they usually are just a quick sauté. I have also noticed that cooking with HCS pans requires is a bit of an adjustment in cooking techniques and temperature control. Not a huge problem, but you have to be aware how quickly these babies can build up and retain heat! I tried your technique for putting the pan on the stove to ensure it is completely dry ... then letting it completely cool before applying oil for storage. No more sticky residue on the pans! You did well Scott, I thoroughly enjoy your videos and insight.
Just the right degree of ugly .... haha it´s funny because it´s true! Aside from that i have a debuyer mineral b and i must say the seasoning of the pan is quite difficult Maybe my cleaning procedure is wrong... When done cooking i use boiling water to clean my pan when it´s still hot... (maybe that is the reason why the seasoning detaches from my pan). I then use a plastic scraper to rub and collect the leftover pieces of food... Could you elaborate on how you clean yours?? And does your seasoning detaches from time to time or does yours stay the same??
@@fresh352 Hi, I do get some seasoning that comes off, but I don't sweat it too much. When I'm ready to clean the pan, I put a little water in the pan, heat it up to a boil and use a bamboo spatula to get the gummies loosened up. It takes no more than a couple of minutes. Occasionally I'll get a bit that is especially hard and I just put a little salt on a moistened napkin and 'grind' it off. All in all, I try not to overthink it. I just use it like I stole it!
Another comment--the pans with substantial stainless steel handles, often De Buyer, can be reasonably safely handled with out being immediately burned. Lesson learned with my Matfer Black. When I seasoned it, knowing I would be at high heat, I used a kevlar glove. But, last night while searing 2 thick pork loins, I grabbed the handle--OUCH !
I bought a de Buyer Mineral B with an epoxy coated handle and had no problem seasoning it in the oven at 475 degrees at one hour intervals. The company will not recommend this, but it does work. And the pan is a lot cheaper without the stainless steel handle. But if the price is not a concern, then by all means go with the oven safe handle. And Scott, I like your dry sense of humor.
Absolutely. Had no problem at all seasoning Mineral Bs in the oven at 480 degrees several times. Held up perfectly. The whole oven save is much over exaggerated here in this context with the Mineral B. Worst thing that could happen is that the epoxy coating is lost and this will happen anyways over the years. Also don't forget that carbon steel skillets are in Europe what cast iron is in the US. So there is a ton of brands to choose from and of course it is not only from France. For example a very good and well known brand from Germany is Turk - very traditional carbon steel skillets - and a lot of their skillets are even still hand forged and they are in the same price range still. You will find similar quality all over Europe.
I have the Mineral B with the coated handle. It goes in the over just fine, although I don’t leave it in there for hours. Mostly make tarte tatins and such and the handle…..” handled” the heat just fine.
Scott-- I now have 3 CS pans. One factor I have to deal with is storage, but, even more, a typical residential gas stove gets very crowded. My big Mineral B Pro, means I can have one other pan on a burner; e.g. a "saucier." My new 9 1/2 Matfer Black is seasoning nicely. Did their routine twice and then, as you say, I just cook with it. As for the new companies, my Made-In Cookware Blue CS pan is well seasoned too. Those 2 slide eggs "like a hockey puck.." Thanks--you are a fine educator. Fun, too !
@@UncleScottsKitchen I'm trying to decide between the MB 10 1/4" and 11". I have a 12" All Clad stainless steel pan that I never use because it's too large for my everyday cooking so I know the 11 7/8" would be the same. I also have a 10" stainless steel and a 11" anodized aluminum so I have a pretty good idea of the size. Do you know the diameter of the cooking area for the 10 1/4 and 11?
I purchased both a 12.5" De Buyer Mineral B and a 12-5/8" Matfer Bourgeat Black Steel. After seasoning, the Matfer is definitely nonstick and passes the fried egg test. Eggs still stick a bit to the De Buyer.
Just picked up a De Buyer 32cm [12.5 inch] Paella pan, [as my son is just back from Spain, and really enjoyed the dish] Dual same size handles as opposed to a long handle and a helper handle, a little deeper than the standard pan. I'd say apart from Paellas it would be a great all rounder, and an easier oven fit without the longer handle. 🥘
@@UncleScottsKitchen Hi Scott, just watched your paella 🥘 video, looks like you've nailed it. That saffron's expensive, but worth it occasionally. The socarrat really adds texture.
Thank Uncle Scott, this makes it a lot easier to choose my carbon steel pan. You mentioned the weight issue. I was wondering what kinds of food require a thicker pan. You already mentioned a steak but is there more to think of? I prefer a lighter pan for my gas stove top. I eat all kinds of vegetables, meat, fish and eggs.
Matfer Bourgeat 10 1/4"!!!!!!! Start here. Especially if you're an electric stove user. The diameter is small enough to be conducive to the heating profile of electric stop tops. I have no idea why Scott never mentions coil stove tops, which are probably the most prolific cook tops in America but, I would guess the flat top is applicable. After a couple years, my 12 5/8" Matfer has picked up a slight bit of warping but nothing terrible. I think the smaller pans that more closely cover the heating profile of electric stoves are best and as Scott mentions, the thicker ones. Just cook with it! Do NOT care one whit about the egg test. Way , way more important is learning how to cook with carbon steel. I can make an egg slide all around in a pan and then have fatty meat stick. It is all about the fat content and heat. Bring the pan up to temp and you don't need much fat. Allow for sticking early on. Do not get discouraged. Just clean it up and cook with it. You will learn the pan and it will come together.
My first carbon steel was the Matfer 10 1/4 for electric coil stove. It is indeed a great pan because of its versatility. Having the pan cooking diameter the same size as a typical large coil burner, about 8 inches, does make it a good match. My other carbon steel pan is the Matfer 8 inch model which is an excellent pan for things like two egg omelets on a small coil burner. I won't be buying a larger one. They're heavy, and I may as well keep using my 12 inch cast iron skillet instead. Your comment about learning to cook with carbon steel is the best advice. It's not like cast iron or stainless or nonstick. There is a learning curve, and it's mostly about learning to use heat and fat to best effect.
For me, and being my first foray into carbon steel I went with lodge for two reasons, one lodge is known to me and second economics played a part in my decision.
I have a Matfer 9 1/2 in. and I love it for potatoes and meat and use a Mauviel about the same size that I use for eggs ... Love them both ... I cook on a hotplate that has a built in cast iron diffuser and my pans do well on it. No warping issues
Hello Uncle Scott. It is possibe to use the De Buyer Mineral B in the oven. For seasoning just remove the yellow rubber "B" in the handle. While seasoning the handle turns its color from grey to brown. For lower temperatures you can leave the rubber "B" in the handle. I have two pans from De Buyer and they are my favourite pans. Greetins from germany.
Rivets are a concern for not getting the inside of the cookware cleaned properly, and potential harboring area for bacteria. His comment has nothing to do with strength...
Thank you Uncle Scott! I’m loving that I chose the Matfer Bourgeat brand for 3 reasons: 1) Completely oven & grill safe, 2) The handle fits me better as a short petite person, 3) No rivets and It’s French! Ha! For the initial cleaning, what worked great for me was using a chainmail scrubbie along with bar keepers friend. I seasoned them outside on the grill for the first time so that my house didn’t fill up with smoke. The seasoning paste with grapeseed oil and beeswax on Amazon works great for seasoning. Happy cooking!
Finally, this was the video that I was waiting for. My main concern is warping and as most pans seem safe from warping on a gas stove, I'll go with matfer since it's cheaper and oven safe.
As long as you don't put a very large skillet on a small burner and crank it to max heat resulting in a hotspot, there shouldn't be any warping issues worth mentioning.
I have an induction stove top and have no issues with the mauveil pans , which are pretty light. I have also used a small plug-in single induction “hot plate “ like the one shown in the video, and the difference in performance is huge. The hot plate is basically useless compared to the stovetop
I have 3 Matfer Bourgeat carbon pans of the old design that solely have been used on a GE Profile 36" wide induction cooktop. No issues with spinning with mine after years of use, although I will now heed the advice of bringing them up to temp more slowly from now on. Definitely not great for seasoning them, but that's what the oven is for. I'm not doubting some have had a problem (I'd be warning people about it too had I had the issue. But it seems to depend on the cooktop rather than to be an issue of all induction cooktops will warp C/S pans. He says as much in other videos. Thanks for all you do, Scott.
Thank you so much for such great reviews and advise on these carbon steel pans. Wish l have seen it before purchased my de buyer b normal 11 inches pan. Definitely keep these tips for future purchases 👍
Great video! Oven safe handle is the way to go IMO. De Buyer Carbone Plus line has an uncoated handle and is oven safe. I have the 12.5" (32 cm) skillet.
The Carbone Plus handle is not uncoated. See my comment from yesterday about the issue. The handle is coated with some sort of hammer paint which is not 100% oven safe.
Uncle Scott, I love your channel. I have a De Buyer omelet pan and waiting for the De Buyer Pro pans to get back in stock to purchase a larger pan. My question is, what pan do you recommend cooking spaghetti sauce in given the acidity of tomatoes? I wouldn’t think the carbon steel would be recommended. Thanks for your efforts. Love your witty humor.
About the warpong problem for induction cookers (does not apply for electric cookers), it really doesnt matter in terms of heat distribution, as magnetic fields will generaly still create opposing currents in the pan (electro magnetic induction, causes eddie or eddy currents in a conductor which results in heat) so other than spinning the heat distribution should be roughly the same.
DeBuyer epoxy coated handles are fine under 180C for sustained use ( mine still look new ). I even seasoned them in the oven because (unfortunately) I have a flat top ceramic stove. I cannot imagine finishing a seared steak or chicken thigh at higher than 180C, so I consider them oven safe for all intents and purposes of a frying pan.
The epoxy coating melts somewhere beyond 200°C. As long as you let it cool down completely before touching it, it usually does not take any damage. The same goes for the Carbone Plus hammer finish. Beyond 200°C, I would use another skillet like the MineralB Pro or Matfer Bourgeat (aka Turk). When seasoning those coated handles in the oven, at least make sure the coating does not touch any hot surfaces. So better not put the skillet upside down.
Excellent! Just asked this question the other day on another of your videos haha. I have a lodge carbon steel but need a slightly larger pan. Now to decide which pan to go with 🤣🤣🤣. This video narrowed it down to a matfer black steel, de buyer mineral b pro, or a de buyer carbone plus. Leaning more toward a de buyer. I like that the extra thickness would prevent warping better.
Although DeBuyer and A. Turk Metall (who produce the Matfer skillets) list their larger skillets equally with 3mm sheet material, the DeBuyer skillets feel a little sturdier to me. I also didn't notice any warping issues on my induction stove with DeBuyer while I have some minor issues with the larger (28cm and above) Turk / Matfer skillets. So, if fear of warping is your main issue, I would go with DeBuyer. Otherwise it's really a matter of preference. I like the ease of cleaning on my Turk skillets due to the welded handle. But I find myself switching between both brands all the time. You can't go wrong with any of them. If you want an oven safe handle, the DeBuyer Carbone Plus is out of the race. Those skillet have a hammer paint coated handle and more or less the same restrictions as the MineralB (non Pro). That leaves you with Matfer or MineralB Pro.
Weight was a big factor for me. Of the pans I was considering, the de buyer were heaviest, and close to the weight of my cast iron pans, so I bought Matfer instead.
@@HrWisch I'm using a coil burner electric. Not really sure if warping would be an issue. It hasn't been a problem so far with my cast iron or lodge. But I may just be too inexperienced to notice it hahaha. Thanks for the info!
@@rudysmith6293 I may end up trying one of each. Who knows. I would think even a heavier carbon steel would still be a little lighter than a cast iron? I'm new to all of this. Just recently really started enjoying to cook and looking at it as a hobby over a chore.
@@ponycarguy As long as you use the Matfer skillet on a coil of the same or bigger size than the skillet bottom, you should be fine. Pre-heat the skillet at medium-low setting and give it 3-5 minutes before you raise the heat. A good test is to try and touch the upper rim of the skillet. If it's so hot you instantly have to let it go to not burn your finger, you can raise the heat. Give it another 3 minutes and then start cooking. Coils may also cause uneven heat (it's the coils, not the skillet). Therefore you could turn the skillet from time to time to even it out.
Regarding the coated handle on some of the De Buyer pans, it's actually very thin and can be burned off entirely in the oven or with a torch leaving you with just the metal handle.
I'm looking to get my first carbon steel pan. I have a glass top electric stove (for now). I like the Mineral B line - but their handles would not be compatible with oven seasoning which it seems I'd be forced into. Someone else suggested maybe using a gas grill - then it hit me. We have a camper with a propane stove. Even though it is currently "stored" for the winter I can get the pan I want, prep everything at home, then run down there and perform the actual seasoning on the camper's propane stove. I'm going to start small, maybe an omelette sized pan. Then I might go medium (10" or so) and then larger (12" - 12.5"). The large pan I'll probably get one that is oven safe for finishing things in the oven. The smaller ones that'll be less important. Moral of the story, don't forget about other resources you might have available!
Excellent point. I have had some people say they use backpacking stoves too. One thing you might consider is getting one of those Mineral B Pro models... they are out of stock at the moment, but if they get resupplied you could season it in your oven and you won't have to go to your camper.
Even better, DeBuyer is much better. Mafter is nice as a starter, but DeBuyer is very clearly superior when you hold the two brands in hand. Mafter is like I bought a nice pan for my mom, DeBuyer is like yeah I know it's heavy wait till I cook this steak baby.
Perfect video...Just what I needed as I'm about to get one! Thank you Uncle Scott. I'd love to know what your "theme tune" is, it's really beautiful. Anyone know?
Hi Scott, good video as usual. My Matfers are all just great pans. My Lodge big pan I use for sweat potato strips cooked in the oven and I still am liking my hand hammered hand made stove from Utah. Then there are the vintage cast irons and the...
Thank you. I was just asking you about what you recommend for a pan. I will be buying the DeBuyer Pro tomorrow. Tomorrow is payday. I'll look at some of the lighter ones for camping though.
I would recommend Debuyer Mineral B Pro for everybody. Yes, it is 20% more than the standard model, but these pans last you a lifetime. In the end, it doesn't matter. If you are on a budget, look for sales, compare prices and snipe it. But don't cheap out if you don't HAVE to. I cheaped out as a student and it bothered me. I wanted to have the Pro model, which made me buy it again. Now I have a smile on my face whenever I use it and that is worth a couple extra bucks.
Great info. I have an induction range top. I like to preheat my cast iron pans for 5 to 10 minutes before cooking. It gets the heat up the sides. I've never made a spinner. I was considering De Buyer Mineral b, but didn't know about the pro.
First of all, I would like to take this opportunity to thank you for the competent and entertaining videos. I recently bought a De Buyer Carbon steel pan. As I use it on an induction stove, the criteria you mentioned were decisive for me: 3mm thickness and a stainless steel handle so that the pan can be seasoned in the oven (and of course for finishing cooked dishes later on). I did choose the De Buyer Carbon Plus. There are two versions. I did choose the one with stainless steel tube handle. I even preferred this pan to the Mineral B Pro because I like the stainless steel tube handle even better. However, as this pan does not have a beeswax coating, it should be seasoned as soon as possible after purchase. For export pans to the USA, the Mineral B Pro is perhaps the better choice due to its initial protection from rust through the beeswax coating. Thanks again for the great videos - keep up the good work.
the mineral b pro from debuyer is a truly fantastic pan and it looks absolutely great too! edit: to avoid warping on electric stoves, measure the heating element! make sure your pan is around half an inch (or ~1 cm) smaller.
My 10in pan buckled up and only heats on the rim. My 12 in pan buckled down and became a spinner. Smacking hot against board with rubber mallet does not fix them. They will just buckle in the other direction of the original warping.
One thing I never hear you mention, that also exists and is very common in homes, is a coil electric stove. Or would you throw it in the same category as the electric flat glass top?
Hey, Uncle! Have you seen the hand forged pans from Willow Creek Forge? There's a 12 inch/2 inch deep skillet in thier line that's a thing of beauty. It costs about $200 but it *might* almost be worth it. It's on my bucket list! Good review, sir, thanks for posting! 😄
I gotta say I bought Misen 12 and 10 inch pans...I am very happy with them, seasoned well, and non-stick is insane. I will never buy a teflon non-stick pan again.
Hi Uncle Scott how's it going? After watching your videos I ended up with a Matfer 11 7/8 carbon steel pan which is now perfectly seasoned. Love cocking in that thing. I have a book by chef John Tesar, who has a steak house down in Texas called Knife. In the book he talks about carbon steel pans and how they are the best for steaks. He also says the brand he uses exclusively are sold by Spring USA and the pans are Blackline brand. There a a few photos of them in the book and they are heavy pans and look like cast iron, but they are carbon steel. I can find very little info online on them and was wondering if you've ever heard of them. Thanks, Larry
Scott, I think there may be some confusion about the coating that the factory puts on these pans. I bought the Matfer 8 5/8" crepe pan last week, and washed in with a brush, hot water, and soap. i assumed I had removed the wax coating. But after seasoning several times I still couldn't get the egg test passed. Then today my 14 1/8" pan arrived. Reviews on Amazon kept talking about orbital sanders, sand paper, etc. being needed to removed the factory wax coating. That's nuts I'm thinking. But what the heck, I'm going to MAKE SURE on this one that I have removed all coating. So I boiled 6 gallons of water and put them in a medium sized stainless sink. I didn't have laundry detergent so I just used Dawn. Almost the entire pan fit in but not quite. People said let it soak for half hour with laundry detergent, then scrub with brush. Well I tried that (with Dawn instead of laundry detergent) and I could tell SOMETHING was coming off when I scrubbed really hard with the brush, but not much of it. Switched to the rough side of a kitchen sponge, and no go. Then finally pulled out the big guns. Steel wool #3. No go. Now the howitzer... brass wired scraping brush (the one you use to scrape paint off old wood) That finally did the trick. What I thought on the 8 5/8" was a clean pan STILL HAD THE WAX COATING ON IT. With this one I finally understood why people said steel wool, comet, etc. didn't work. Now the real question is whether the wax coating is OK to leave on. I'm not sure about that. After about six stove top seasoning sessions the 8 5/8" pan was almost black. I used avocado oil. On try #7, phone rang, and I accidentally left it on a high BTU gas burner for 20 minutes until I could smell it and freaked out The pan was bright silver in color, but when it cooled it was dark grey again. I think my mistake did finally remove the wax I had failed to remove before seasoning. I wonder if the nonstick issues people are having is because they in fact never removed the factory wax coating.
One thing that was entirely new to me with carbon steel is the need to remove the coating on the pan that prevents corrosion between manufacture and when you first use it. Scott has video about that. It's time consuming to do and is important. On Matfer it's a thin hard coat of wax. Getting it off required boiling hot water and scrubbing. If I were giving a carbon steel as a gift, I would remove the wax and season the pan first. That way the person could just start cooking without the initial drudgery.
If you soak the skillet in hot water and washing detergent (for clothes, not dish soap) for at least 30 minutes, the coating comes off much easier. Unfortunately, Matfer doesn't provide that important information. The real manufacturer of the skillets (A. Turk GmbH) does.
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have you tried Solidteknics?
question. I have been researching really hard about using healthier cookware. I cook scrambled eggs everyday and regularly eat salmon that I cook in a pan. Of course I also cook chicken and ground beef in a pan. I do not do a lot of seasoning. I especially do not cook tomatoes or use lemon in my pans. I do basic cooking and keep things simple and take steps to make a delicious fish meal. I use onions and garlic in my pans with beef though.
I have been looking a lot at 100% ceramic pans as well as enameled cast iron pans like Le Creuset cookware.
The only problem with these is that I am struggling with not wanting to deal with a heavy pan just to make eggs for example which again I do every morning.
Currently I have been using a calphon ceramic coated pan for eggs and a hard anadized calphalon pan for fish. Sorry for my spelling. I am really not as sure about the chemical compounds that Calphalon uses. However I do know that I can find a better or healthier cooking source like 100% ceramic and or enamel coated cast iron pans. It just at the cost of something heavier. Ugh. I am not apposed to heavier cookware. Just hoping for maybe a middle ground. These pans your talking about don’t sound like they are as heavy as 100% ceramic pans like what’s made by Xtreme or enamel coated cast iron by Le Creuset.
Can I get your opinion on what cookware to try and use that is healthier but not as heavy as the 100% ceramic & or Enamel coated cast iron. I wish I had the patience for stainless steel so not interested in them either. Just trying to get away from cookware that has unhealthy chemicals or at least less chances of coming into contact with them.
Lastly I cook on a smooth top glass stove.
Thanks in advance.
the clap track is so bad it's good. keep being you, scott
I actually thought that it was so bad that it was bad again.
@@bohabbibab5858 I agree with you.
It's bad..
@@B-leafer I like it.
Totally agree, it keeps being funny.
I think it's from the old Muppets Show.
I used your affiliate links and just bought my first carbon steel pan. Your videos are great and you truly put the pans to the test. Thank you!
Just bought my first carbon steel pans - all De Buyer Mineral B, including one Pro model. Very impressed so far. Can’t wait to get each super seasoned.
After watching all of your carbon steel videos, I purchased the De Buyer Mineral B Pro skillets in four sizes when Du Buyer had a 30% off Black Friday sale. Thank you for your videos and trustworthy advice!
One thing which was brought up in another video was a handle that was welded instead of riveted so there is a smooth cook surface along the sides
I thought it was interesting that he didn't mention that. Matfer Bourgeat pans are the only one of the big three French brands that does not use rivets. That was one of the deciding factors for me. Also cost was a issue. De Buyer are the most expensive. Mauviel next then Mafter. I have a gas stove so I don't need the 3mm think pans so the Matfers work perfect for my needs.
The Misen carbon steel pan is super! I like my De Buyer, too. Great show!
1000 thanks - I am now moving onto my second De Buyer thanks to your advice!!
The audience is very obedient!
If you slip them enough cash...
I really appreciate your honest and informative help in making a buying decision for a carbon steel pan. Thank you.
just discovered your channel, my new fav cooking channel
Thanks, Ellis!
I like the Ballarini 11 inch Professional pan. Very nice.
Have the 9 inch Ballarini (Italian) Profession pan. Works fantastic 1/2 the price of the fancy French pans...
Are you still happy with it? I’m planning to buy this one.
Hi uncle Scott. I have owned the regular mineral b 12 1/2" for a while now on a flat top stove. It eventually seasoned completely even up the sides, we cook everything in this pan every day, even acidic things. It's still dead flat! We also brown meats and finish in the oven and although the handle isn't supposed to be oven safe I have not had an issue with it. The handle still looks brand new.
Thanks for the great and informative videos.
Thanks so much for a very comprehensive explanation and practical guide!
Thank you, WIlliam!
Scott jumps right in to a very important factor in that the handle on some pans restrict you from any possible need to put in a high heat oven, and having spent the weekend " nuking" 2 pans on the self clean cycle as Scott demonstrates in another video , I can't underscore with my best burnt sienna crayon hard enough what an important future consideration this is. I bought both pans ( rescued) already looking like pan shaped charcoal briquettes, and without oven safe capability I could have never gotten them to the point they are today. I now allow my son's to practice hockey skills on them.
TBF, you could always have carbon steel/cast iron cookware media blasted, I doubt it would cost much of anything at all and they would be looking like they came fresh out of the factory with no finishing. Just mask off the handle to protect it. Hell, you could even use a drill with a wire wheel if you wanted to LOL, they make brass wire brushes/wheels that wouldn't damage the metal.
I don’t know if there is an IKEA in your geography but in Europe they just came with carbon steel and cast iron skillets and Dutch ovens for a very reasonable price.
If possible I would appreciate a review on those. Keep up the good work!
The carbon steel skillets are in the same price range as Turk / Matfer. I see no reason to buy the Ikea ones at that price. The cast iron stuff looks ok on pictures and the prices are pretty much the same as for Chinese cast iron. If the cast quality is decent, they could be worth a look. Unfortunately, Ikea doesn't provide the information where that stuff is made. If it was made in Europe, that would be a reason to prefer it over Chinese cast iron.
@@berniem.6965 The price range depends on your geography. As I understand from some video's the De Buyer carbon steel pans are much much higher priced in the US than they are in EU. The same with uncoated cast iron skillets. They are often much much more expensive in the EU than they are in US.
That's why I was surprised by Ikea. Their prices are about the same regardless your geography. I don't know where they are made. But in the end, it's the quality that counts. So that's why I'm interested in a test of their skillets.
Great Video, exactly what I've been waiting for a long time. Very glad I received my De Buyer Mineral B Pro 11 Inch yesterday, stunning pan!! Looks extremely worthy and beautiful, excellent build quality and weight. I will season mine tomorrow. =)
Got the Pro 28cm for $55 USD on Amazon Europe, crazy price difference there in comparison to the US... Thats like up to 50% more!
I buy and use Blanc Creative carbon steel pans on my gas stove. Stunningly beautiful pans, so you can cook, serve at the table. Can go from oven to table as well. Made in the USA.
Great review. It was quite helpful and I think I'm going with the De Buyer . Thank you
Can't go wrong with De Buyer carbon steel... they make great stuff.
Just purchased a 3 carbon steel pan set from Made - In. Totally satisfied.
Uncle Scott. Thank you. This helped make my decision for my induction cooktop.
Black Friday deal and the better pan with the stainless steel handle including shipping $69. So I’ll try it and if it’s all you say, I’ll come back and do it again. I hope it’s as good as you advertised. That’s a lot for me right now! Just bought a home. First cookware expense.
I think you will be pleased with that pan... very high quality! Post back and say how it goes.
Got and seasoned my very first carbon steel skillet last night after work. I bought a Matfer after watching several of your videos, and I absolutely love it; makes me feel much smarter frying bacon and eggs. I'll try the other two brands eventually
Awesome! Congrats and welcome to the carbon steel world!
Solid recommendations, thank you.
Thanks JP!
I love my carbon steel pans, but even though mine are heavyweights I don't sear steaks in them. For steaks, it's cast iron every time. My pots and pans are an eclectic mix of brands and materials chosen for function, not a matchy-matchy set chosen for decoration. Thanks, Scott, for sharing your time and knowledge with us.
I bought a De Buyer Mineral B and just ground off the epoxy coating on the handle. Works great.
Hi Uncle Scott, love your channel, purchased a Matfer 12” per your recommendation to replace an overused teflon pan. I seasoned it correctly and I LOVE it, especially when cooking eggs or cooking steaks, fish or burgers.
I recently saw ads on the MadeIn carbon blue steel pan. Looks interesting, can you run a review on it!?
Keep the videos coming!!!!
People have been asking for a review of those and I will EVENTUALLY get to it!
I bought the de Buyer carbon plus 24 mm/ 9.44 inch for first pan. Wrought-iron handle, oven safe. Pan is same as Mineral B, just not the epoxy coated handle, not beeswax coated, no bee symbol stamped in middle of cooking surface. Yes, a bit small. Bought it for half price of same sized omlete pan. Mine is standard profile Lainaise not the omlete slide easily out. Still a great omlete pan.
Thank you for the helpful information Scott. I ended up buying 2 of the de Buyer Mineral B Pro in 12.5" and 11". I'm using an electric coil stove, so went with Buzzy Waxx seasoning in the oven to set the first seasoning to ensure the sides seasoned with the cooking surface, that has worked well. I heat both skillets slowly then increase heat to cooking temps, similar to how I heat my cast iron. Keep up the great work on your videos, very much enjoy them, they have a ton of helpful information and humor!
Thanks, C! Those are two great pans you have there... lots of delicious food awaits!
@@UncleScottsKitchen question. I have been researching really hard about using healthier cookware. I cook scrambled eggs everyday and regularly eat salmon that I cook in a pan. Of course I also cook chicken and ground beef in a pan. I do not do a lot of seasoning. I especially do not cook tomatoes or use lemon in my pans. I do basic cooking and keep things simple and take steps to make a delicious fish meal. I use onions and garlic in my pans with beef though.
I have been looking a lot at 100% ceramic pans as well as enameled cast iron pans like Le Creuset cookware.
The only problem with these is that I am struggling with not wanting to deal with a heavy pan just to make eggs for example which again I do every morning.
Currently I have been using a calphon ceramic coated pan for eggs and a hard anadized calphalon pan for fish. Sorry for my spelling. I am really not as sure about the chemical compounds that Calphalon uses. However I do know that I can find a better or healthier cooking source like 100% ceramic and or enamel coated cast iron pans. It just at the cost of something heavier. Ugh. I am not apposed to heavier cookware. Just hoping for maybe a middle ground. These pans your talking about don’t sound like they are as heavy as 100% ceramic pans like what’s made by Xtreme or enamel coated cast iron by Le Creuset.
Can I get your opinion on what cookware to try and use that is healthier but not as heavy as the 100% ceramic & or Enamel coated cast iron. I wish I had the patience for stainless steel so not interested in them either. Just trying to get away from cookware that has unhealthy chemicals or at least less chances of coming into contact with them.
Lastly I cook on a smooth top glass stove.
Thanks in advance.
Very nice breakdown of the factors to consider in buying a carbon steel frying pan. I'm considering one to use at high temperatures in place of a gradually deteriorating Mopita Roccia Viva 10 inch pan. De Buyer is sounding good because of the handle and the thickness.
Love to see a review of SolidTeknics US-Ion wrought iron skillet. From what ive been reading, it gives the Mineral B Pro a run for it's money, accomplishing all the same things
I've oven seasoned (220 C / 425 F) the 28cm DeBuyer Carbone Plus 30+ times over the years. No issues or changes to the coating on the handle.
what I really want is that range you cook on, that thing looks amazing.
It's an ilve Majestic series... much better than I deserve, but pretty darn sweet!
I only have an induction stove so this is super helpful
I have an electric top and no oven, I seasoned my DeBuyer on the electric top + flame thrower, it took a bit of time since you need to pass slowly with the flame thrower on all the areas of the skillet but in the end I got a perfect even metallic blue-black coating
Scott, you are the King of High Carbon Steel Pans! I have purchased three Matfor pans and have successfully taken them through the rites of passage. The price is right, they work great and they are just the right degree of ugly -- who could ask for more than that?
I have noticed the 14 inch Matfor handle does get pretty warm when cooking large items (perhaps from the longer duration cooking?). The other sizes not so much, since they usually are just a quick sauté. I have also noticed that cooking with HCS pans requires is a bit of an adjustment in cooking techniques and temperature control. Not a huge problem, but you have to be aware how quickly these babies can build up and retain heat!
I tried your technique for putting the pan on the stove to ensure it is completely dry ... then letting it completely cool before applying oil for storage. No more sticky residue on the pans!
You did well Scott, I thoroughly enjoy your videos and insight.
Just the right degree of ugly .... haha it´s funny because it´s true!
Aside from that i have a debuyer mineral b and i must say the seasoning of the pan is quite difficult
Maybe my cleaning procedure is wrong...
When done cooking i use boiling water to clean my pan when it´s still hot... (maybe that is the reason why the seasoning detaches from my pan). I then use a plastic scraper to rub and collect the leftover pieces of food...
Could you elaborate on how you clean yours?? And does your seasoning detaches from time to time or does yours stay the same??
@@fresh352 Hi, I do get some seasoning that comes off, but I don't sweat it too much. When I'm ready to clean the pan, I put a little water in the pan, heat it up to a boil and use a bamboo spatula to get the gummies loosened up. It takes no more than a couple of minutes. Occasionally I'll get a bit that is especially hard and I just put a little salt on a moistened napkin and 'grind' it off. All in all, I try not to overthink it. I just use it like I stole it!
@@ranger2316 and do you occasionally re-season your pan?
@@fresh352 Nope ... slick as can be.
2024, and still a good informative video. Thanks Uncle Scot!
Another comment--the pans with substantial stainless steel handles, often De Buyer, can be reasonably safely handled with out being immediately burned. Lesson learned with my Matfer Black. When I seasoned it, knowing I would be at high heat, I used a kevlar glove. But, last night while searing 2 thick pork loins, I grabbed the handle--OUCH !
thanks so much for the recommendations! I love my Matfer 11 7/8 pan!!!
I bought a de Buyer Mineral B with an epoxy coated handle and had no problem seasoning it in the oven at 475 degrees at one hour intervals. The company will not recommend this, but it does work. And the pan is a lot cheaper without the stainless steel handle. But if the price is not a concern, then by all means go with the oven safe handle. And Scott, I like your dry sense of humor.
Thanks, Carl! I've heard that the heat doesn't hurt the handle but I have been to scared to try it. Then again, I'm a big chicken!
Absolutely. Had no problem at all seasoning Mineral Bs in the oven at 480 degrees several times. Held up perfectly.
The whole oven save is much over exaggerated here in this context with the Mineral B. Worst thing that could happen is that the epoxy coating is lost and this will happen anyways over the years.
Also don't forget that carbon steel skillets are in Europe what cast iron is in the US. So there is a ton of brands to choose from and of course it is not only from France. For example a very good and well known brand from Germany is Turk - very traditional carbon steel skillets - and a lot of their skillets are even still hand forged and they are in the same price range still. You will find similar quality all over Europe.
I bought the standard 11” deBuyer and scorched the finish off the handle and popped out the plastic thingy and it does fine in the oven now.
I have the Mineral B with the coated handle. It goes in the over just fine, although I don’t leave it in there for hours. Mostly make tarte tatins and such and the handle…..” handled” the heat just fine.
Scott-- I now have 3 CS pans. One factor I have to deal with is storage, but, even more, a typical residential gas stove gets very crowded. My big Mineral B Pro, means I can have one other pan on a burner; e.g. a "saucier." My new 9 1/2 Matfer Black is seasoning nicely. Did their routine twice and then, as you say, I just cook with it. As for the new companies, my Made-In Cookware Blue CS pan is well seasoned too. Those 2 slide eggs "like a hockey puck.." Thanks--you are a fine educator. Fun, too !
I love my Aus-Ion skillet. No welds, no rivets, one piece, cool handle
Very helpful video as I was thinking of getting one for Christmas.
They are a little work, but pretty fun to cook with!
@@UncleScottsKitchen I'm trying to decide between the MB 10 1/4" and 11". I have a 12" All Clad stainless steel pan that I never use because it's too large for my everyday cooking so I know the 11 7/8" would be the same. I also have a 10" stainless steel and a 11" anodized aluminum so I have a pretty good idea of the size. Do you know the diameter of the cooking area for the 10 1/4 and 11?
I bought a couple of Misen carbon steel pan in the 12 inch size and was done with it..........
Have you had good luck with the Misens I have not tried one yet.
@@UncleScottsKitchen I'm having a hell of a time with seasoning my pans properly. I'm new at that. I can say that they are heavy and well made.
I purchased both a 12.5" De Buyer Mineral B and a 12-5/8" Matfer Bourgeat Black Steel. After seasoning, the Matfer is definitely nonstick and passes the fried egg test. Eggs still stick a bit to the De Buyer.
Just picked up a De Buyer 32cm [12.5 inch] Paella pan, [as my son is just back from Spain, and really enjoyed the dish] Dual same size handles as opposed to a long handle and a helper handle, a little deeper than the standard pan. I'd say apart from Paellas it would be a great all rounder, and an easier oven fit without the longer handle. 🥘
Excellent comments. I just reviewed that pan and totally agree.
@@UncleScottsKitchen
Hi Scott, just watched your paella 🥘 video, looks like you've nailed it. That saffron's expensive, but worth it occasionally. The socarrat really adds texture.
Thank Uncle Scott, this makes it a lot easier to choose my carbon steel pan. You mentioned the weight issue. I was wondering what kinds of food require a thicker pan. You already mentioned a steak but is there more to think of? I prefer a lighter pan for my gas stove top. I eat all kinds of vegetables, meat, fish and eggs.
I got the metfer 12 an love it use it most night
Matfer Bourgeat 10 1/4"!!!!!!! Start here. Especially if you're an electric stove user. The diameter is small enough to be conducive to the heating profile of electric stop tops. I have no idea why Scott never mentions coil stove tops, which are probably the most prolific cook tops in America but, I would guess the flat top is applicable.
After a couple years, my 12 5/8" Matfer has picked up a slight bit of warping but nothing terrible. I think the smaller pans that more closely cover the heating profile of electric stoves are best and as Scott mentions, the thicker ones.
Just cook with it! Do NOT care one whit about the egg test. Way , way more important is learning how to cook with carbon steel. I can make an egg slide all around in a pan and then have fatty meat stick. It is all about the fat content and heat. Bring the pan up to temp and you don't need much fat. Allow for sticking early on. Do not get discouraged. Just clean it up and cook with it. You will learn the pan and it will come together.
Yep ... you can cook a saddle bag if you use enough butter/oil! But ... as you say, just cook with it.
My first carbon steel was the Matfer 10 1/4 for electric coil stove. It is indeed a great pan because of its versatility. Having the pan cooking diameter the same size as a typical large coil burner, about 8 inches, does make it a good match. My other carbon steel pan is the Matfer 8 inch model which is an excellent pan for things like two egg omelets on a small coil burner. I won't be buying a larger one. They're heavy, and I may as well keep using my 12 inch cast iron skillet instead.
Your comment about learning to cook with carbon steel is the best advice. It's not like cast iron or stainless or nonstick. There is a learning curve, and it's mostly about learning to use heat and fat to best effect.
For me, and being my first foray into carbon steel I went with lodge for two reasons, one lodge is known to me and second economics played a part in my decision.
Those are very valid reasons! Lodge's reputation for quality is well-deserved.
I have a Matfer 9 1/2 in. and I love it for potatoes and meat and use a Mauviel about the same size that I use for eggs ... Love them both ... I cook on a hotplate that has a built in cast iron diffuser and my pans do well on it. No warping issues
Hello Uncle Scott. It is possibe to use the De Buyer Mineral B in the oven. For seasoning just remove the yellow rubber "B" in the handle. While seasoning the handle turns its color from grey to brown. For lower temperatures you can leave the rubber "B" in the handle. I have two pans from De Buyer and they are my favourite pans. Greetins from germany.
Love how matfer does the handles why don't more pans not have rivets inside your pan hate that
Rivets are a weak link 2-piece construction.
@@abdullahal-shimri3091 - aircraft are riveted together, don't misunderestimate the power of rivets.
Pretty sure I could beat an Abrahams tank to death with my 3 rivet de Buyers...
Rivets are a concern for not getting the inside of the cookware cleaned properly, and potential harboring area for bacteria.
His comment has nothing to do with strength...
@@genconex - rivets are a concern on pans a lot of us wipe clean with a cloth?
Great information on carbon Steel pans.....it helped me in my purchase of my starter pan of Lodge 12 Inch Seasoned Carbon Steel Skillet.
Awesome! Post back and say how you like it after you cook a little with it!
Thank you Uncle Scott! I’m loving that I chose the Matfer Bourgeat brand for 3 reasons: 1) Completely oven & grill safe, 2) The handle fits me better as a short petite person, 3) No rivets and It’s French! Ha! For the initial cleaning, what worked great for me was using a chainmail scrubbie along with bar keepers friend. I seasoned them outside on the grill for the first time so that my house didn’t fill up with smoke. The seasoning paste with grapeseed oil and beeswax on Amazon works great for seasoning. Happy cooking!
Good video. Thank you. Saving this for purchasing decisions in the future.
Thanks, Robb! Hope it is useful.
Thanks, Uncle Scott! Great info for newbies like me.
Finally, this was the video that I was waiting for. My main concern is warping and as most pans seem safe from warping on a gas stove, I'll go with matfer since it's cheaper and oven safe.
As long as you don't put a very large skillet on a small burner and crank it to max heat resulting in a hotspot, there shouldn't be any warping issues worth mentioning.
go for it i have one love it 12 5/8 inch big jammie perfect for everyday in my opinion
I have an induction stove top and have no issues with the mauveil pans , which are pretty light. I have also used a small plug-in single induction “hot plate “ like the one shown in the video, and the difference in performance is huge. The hot plate is basically useless compared to the stovetop
I have 3 Matfer Bourgeat carbon pans of the old design that solely have been used on a GE Profile 36" wide induction cooktop. No issues with spinning with mine after years of use, although I will now heed the advice of bringing them up to temp more slowly from now on. Definitely not great for seasoning them, but that's what the oven is for. I'm not doubting some have had a problem (I'd be warning people about it too had I had the issue. But it seems to depend on the cooktop rather than to be an issue of all induction cooktops will warp C/S pans. He says as much in other videos. Thanks for all you do, Scott.
I've been really enjoying the Made In carbon steel pan. Such a fantastic piece.
Thank you this helps a lot!
You're welcome, Ptah!
Thank you so much for such great reviews and advise on these carbon steel pans. Wish l have seen it before purchased my de buyer b normal 11 inches pan. Definitely keep these tips for future purchases 👍
Thank you, Cindy! You can never have too many great carbon steel pans... can always add a few more!
great handle/stove top advice
Great video! Oven safe handle is the way to go IMO. De Buyer Carbone Plus line has an uncoated handle and is oven safe. I have the 12.5" (32 cm) skillet.
The Carbone Plus handle is not uncoated. See my comment from yesterday about the issue. The handle is coated with some sort of hammer paint which is not 100% oven safe.
Any reviews on Made-in cookware?
Can get better for less.
Uncle Scott, I love your channel. I have a De Buyer omelet pan and waiting for the De Buyer Pro pans to get back in stock to purchase a larger pan. My question is, what pan do you recommend cooking spaghetti sauce in given the acidity of tomatoes? I wouldn’t think the carbon steel would be recommended.
Thanks for your efforts. Love your witty humor.
About the warpong problem for induction cookers (does not apply for electric cookers), it really doesnt matter in terms of heat distribution, as magnetic fields will generaly still create opposing currents in the pan (electro magnetic induction, causes eddie or eddy currents in a conductor which results in heat) so other than spinning the heat distribution should be roughly the same.
DeBuyer epoxy coated handles are fine under 180C for sustained use ( mine still look new ).
I even seasoned them in the oven because (unfortunately) I have a flat top ceramic stove.
I cannot imagine finishing a seared steak or chicken thigh at higher than 180C, so I consider them oven safe for all intents and purposes of a frying pan.
The epoxy coating melts somewhere beyond 200°C. As long as you let it cool down completely before touching it, it usually does not take any damage. The same goes for the Carbone Plus hammer finish. Beyond 200°C, I would use another skillet like the MineralB Pro or Matfer Bourgeat (aka Turk). When seasoning those coated handles in the oven, at least make sure the coating does not touch any hot surfaces. So better not put the skillet upside down.
@@HrWisch you season hotter than 200?
@@jameshobbs Yes, I do. I usually season at 240-250°C.
Excellent! Just asked this question the other day on another of your videos haha. I have a lodge carbon steel but need a slightly larger pan. Now to decide which pan to go with 🤣🤣🤣. This video narrowed it down to a matfer black steel, de buyer mineral b pro, or a de buyer carbone plus. Leaning more toward a de buyer. I like that the extra thickness would prevent warping better.
Although DeBuyer and A. Turk Metall (who produce the Matfer skillets) list their larger skillets equally with 3mm sheet material, the DeBuyer skillets feel a little sturdier to me. I also didn't notice any warping issues on my induction stove with DeBuyer while I have some minor issues with the larger (28cm and above) Turk / Matfer skillets. So, if fear of warping is your main issue, I would go with DeBuyer. Otherwise it's really a matter of preference. I like the ease of cleaning on my Turk skillets due to the welded handle. But I find myself switching between both brands all the time. You can't go wrong with any of them.
If you want an oven safe handle, the DeBuyer Carbone Plus is out of the race. Those skillet have a hammer paint coated handle and more or less the same restrictions as the MineralB (non Pro). That leaves you with Matfer or MineralB Pro.
Weight was a big factor for me. Of the pans I was considering, the de buyer were heaviest, and close to the weight of my cast iron pans, so I bought Matfer instead.
@@HrWisch I'm using a coil burner electric. Not really sure if warping would be an issue. It hasn't been a problem so far with my cast iron or lodge. But I may just be too inexperienced to notice it hahaha. Thanks for the info!
@@rudysmith6293 I may end up trying one of each. Who knows. I would think even a heavier carbon steel would still be a little lighter than a cast iron? I'm new to all of this. Just recently really started enjoying to cook and looking at it as a hobby over a chore.
@@ponycarguy As long as you use the Matfer skillet on a coil of the same or bigger size than the skillet bottom, you should be fine. Pre-heat the skillet at medium-low setting and give it 3-5 minutes before you raise the heat. A good test is to try and touch the upper rim of the skillet. If it's so hot you instantly have to let it go to not burn your finger, you can raise the heat. Give it another 3 minutes and then start cooking.
Coils may also cause uneven heat (it's the coils, not the skillet). Therefore you could turn the skillet from time to time to even it out.
Regarding the coated handle on some of the De Buyer pans, it's actually very thin and can be burned off entirely in the oven or with a torch leaving you with just the metal handle.
I'm looking to get my first carbon steel pan. I have a glass top electric stove (for now). I like the Mineral B line - but their handles would not be compatible with oven seasoning which it seems I'd be forced into. Someone else suggested maybe using a gas grill - then it hit me. We have a camper with a propane stove. Even though it is currently "stored" for the winter I can get the pan I want, prep everything at home, then run down there and perform the actual seasoning on the camper's propane stove. I'm going to start small, maybe an omelette sized pan. Then I might go medium (10" or so) and then larger (12" - 12.5"). The large pan I'll probably get one that is oven safe for finishing things in the oven. The smaller ones that'll be less important. Moral of the story, don't forget about other resources you might have available!
Excellent point. I have had some people say they use backpacking stoves too. One thing you might consider is getting one of those Mineral B Pro models... they are out of stock at the moment, but if they get resupplied you could season it in your oven and you won't have to go to your camper.
You are amazing and thank you for sharing some great advice. 👍
Great video as always. FYI the link in your description for Matfer goes to the DeBuyer website
Even better, DeBuyer is much better. Mafter is nice as a starter, but DeBuyer is very clearly superior when you hold the two brands in hand. Mafter is like I bought a nice pan for my mom, DeBuyer is like yeah I know it's heavy wait till I cook this steak baby.
@@julesl6910 Cooked steaks in my Matfer 11" skillet with no problems and the steaks come out beautiful.
Perfect video...Just what I needed as I'm about to get one! Thank you Uncle Scott. I'd love to know what your "theme tune" is, it's really beautiful. Anyone know?
Thank you, Anna! That theme music I wrote and played myself. I call it "Utah Red Rock Desert."
Vollrath is made in the USA, I am very happy with them. They are about half price of your fancy french stuff.
Hi Scott, good video as usual. My Matfers are all just great pans. My Lodge big pan I use for sweat potato strips cooked in the oven and I still am liking my hand hammered hand made stove from Utah. Then there are the vintage cast irons and the...
What kind of hand-hammered stove do you have? You can never have too many great pans!
Thank you. I was just asking you about what you recommend for a pan. I will be buying the DeBuyer Pro tomorrow. Tomorrow is payday. I'll look at some of the lighter ones for camping though.
I would recommend Debuyer Mineral B Pro for everybody. Yes, it is 20% more than the standard model, but these pans last you a lifetime. In the end, it doesn't matter. If you are on a budget, look for sales, compare prices and snipe it. But don't cheap out if you don't HAVE to.
I cheaped out as a student and it bothered me. I wanted to have the Pro model, which made me buy it again. Now I have a smile on my face whenever I use it and that is worth a couple extra bucks.
How about the Made-In products Uncle Scott
Great info. I have an induction range top. I like to preheat my cast iron pans for 5 to 10 minutes before cooking. It gets the heat up the sides. I've never made a spinner. I was considering De Buyer Mineral b, but didn't know about the pro.
First of all, I would like to take this opportunity to thank you for the competent and entertaining videos. I recently bought a De Buyer Carbon steel pan. As I use it on an induction stove, the criteria you mentioned were decisive for me: 3mm thickness and a stainless steel handle so that the pan can be seasoned in the oven (and of course for finishing cooked dishes later on). I did choose the De Buyer Carbon Plus. There are two versions. I did choose the one with stainless steel tube handle. I even preferred this pan to the Mineral B Pro because I like the stainless steel tube handle even better. However, as this pan does not have a beeswax coating, it should be seasoned as soon as possible after purchase. For export pans to the USA, the Mineral B Pro is perhaps the better choice due to its initial protection from rust through the beeswax coating. Thanks again for the great videos - keep up the good work.
Have you used any hand forged carbon steel pans? They won't cook food any better but they are works of art.
the mineral b pro from debuyer is a truly fantastic pan and it looks absolutely great too!
edit: to avoid warping on electric stoves, measure the heating element! make sure your pan is around half an inch (or ~1 cm) smaller.
Agreed on the mineral b and also thank you for the tip!
My 10in pan buckled up and only heats on the rim. My 12 in pan buckled down and became a spinner. Smacking hot against board with rubber mallet does not fix them. They will just buckle in the other direction of the original warping.
Those hand clap tracks are really cute, lol!
Eventually you'll start to hear them in your head during normal conversations!
@@UncleScottsKitchen :)
One thing I never hear you mention, that also exists and is very common in homes, is a coil electric stove. Or would you throw it in the same category as the electric flat glass top?
Hey, Uncle! Have you seen the hand forged pans from Willow Creek Forge? There's a 12 inch/2 inch deep skillet in thier line that's a thing of beauty. It costs about $200 but it *might* almost be worth it. It's on my bucket list!
Good review, sir, thanks for posting! 😄
I have not tried one of those yet... maybe after I win the lottery!
@@UncleScottsKitchen I'm thinking of hitting your wife up for a loan! 😂😅
Very informative. Thanks Scott.
I gotta say I bought Misen 12 and 10 inch pans...I am very happy with them, seasoned well, and non-stick is insane. I will never buy a teflon non-stick pan again.
Non-stick pans are great for low temperature cooking such as eggs. Many chefs, including Jacques Pépin, use non-stick fry pans for eggs.
Super helpful, thanks! Came here from Helen Rennie’s video.
Hi Uncle Scott how's it going? After watching your videos I ended up with a Matfer 11 7/8 carbon steel pan which is now perfectly seasoned. Love cocking in that thing. I have a book by chef John Tesar, who has a steak house down in Texas called Knife. In the book he talks about carbon steel pans and how they are the best for steaks. He also says the brand he uses exclusively are sold by Spring USA and the pans are Blackline brand. There a a few photos of them in the book and they are heavy pans and look like cast iron, but they are carbon steel. I can find very little info online on them and was wondering if you've ever heard of them. Thanks, Larry
Good video, quite stunning actually. Thanks to your channel I am a carbon steel convert. De buyer for me.
Me too. I like debuyer.
Interesting video, very informative. Thanks for posting!
Thank you for the very informative video.
You're welcome, Prem!
What about less popular carbon steel pans like the following:
1) Darto
2) Paderno
3) Tramontina
4) Ballarini
Just curious....
I will get to some of these at some point! Got a lot of reviews to get through at the moment.
Scott, I think there may be some confusion about the coating that the factory puts on these pans. I bought the Matfer 8 5/8" crepe pan last week, and washed in with a brush, hot water, and soap. i assumed I had removed the wax coating. But after seasoning several times I still couldn't get the egg test passed.
Then today my 14 1/8" pan arrived. Reviews on Amazon kept talking about orbital sanders, sand paper, etc. being needed to removed the factory wax coating. That's nuts I'm thinking. But what the heck, I'm going to MAKE SURE on this one that I have removed all coating. So I boiled 6 gallons of water and put them in a medium sized stainless sink. I didn't have laundry detergent so I just used Dawn. Almost the entire pan fit in but not quite. People said let it soak for half hour with laundry detergent, then scrub with brush. Well I tried that (with Dawn instead of laundry detergent) and I could tell SOMETHING was coming off when I scrubbed really hard with the brush, but not much of it. Switched to the rough side of a kitchen sponge, and no go. Then finally pulled out the big guns. Steel wool #3. No go. Now the howitzer... brass wired scraping brush (the one you use to scrape paint off old wood) That finally did the trick. What I thought on the 8 5/8" was a clean pan STILL HAD THE WAX COATING ON IT. With this one I finally understood why people said steel wool, comet, etc. didn't work.
Now the real question is whether the wax coating is OK to leave on. I'm not sure about that. After about six stove top seasoning sessions the 8 5/8" pan was almost black. I used avocado oil. On try #7, phone rang, and I accidentally left it on a high BTU gas burner for 20 minutes until I could smell it and freaked out The pan was bright silver in color, but when it cooled it was dark grey again. I think my mistake did finally remove the wax I had failed to remove before seasoning.
I wonder if the nonstick issues people are having is because they in fact never removed the factory wax coating.
I don't get why the factory puts on a coating if it's only meant to be removed.
Really nice informative video. I have a electric stove with coils in my apartment. It sucks. However you forgot to leave links for the pans
I have found that electric burners are much better for low temperature cooking than gas.
I like the matfer pans the most no rivets on the inside of the pan
Lots of people agree with that. Matfers are great!
One thing that was entirely new to me with carbon steel is the need to remove the coating on the pan that prevents corrosion between manufacture and when you first use it. Scott has video about that. It's time consuming to do and is important. On Matfer it's a thin hard coat of wax. Getting it off required boiling hot water and scrubbing. If I were giving a carbon steel as a gift, I would remove the wax and season the pan first. That way the person could just start cooking without the initial drudgery.
If you soak the skillet in hot water and washing detergent (for clothes, not dish soap) for at least 30 minutes, the coating comes off much easier.
Unfortunately, Matfer doesn't provide that important information. The real manufacturer of the skillets (A. Turk GmbH) does.