I received a De Buyer CS for Christmas, and seasoned useing 2/3 cup salt to 1/3 cup vegetable oil and fried the peels of a couple potatoes constantly moving them around the pan for nearly 10 minutes till nearly smoking. Creates nice base that will improve with normal use. Nice video
Thank you. My first carbon steel pan I didn't do too swift. Won't babble on yadda yadda Bought a nice larger one. Been putting off seasoning it until now. You got me to go ahead and do it. Use it. Getting rid of all teflon and plastic.
Living in an apartment with electric appliances, I've had to use the oven method for both my cast iron pans and a carbon steel skillet. Aside from the amount of time that it takes, it does work fairly well, although my success with carbon steel cooking has been spotty. I suspect this is due to not using it enough to know when it's "hot enough" vs "too hot". I have 2 new Matfer carbon steel pans being delivered this week, but I am going to give the potato skins and salt method a go on a gas grill at the complex. Wish me luck.
I just bought a Matfer Black Steel Fry Pan. I'm glad to see you got it seasoned (non-stick) not using a gas burner. I have an electric burner stove. 2 questions: 1. How do you tell when you have all the coating from shipping cleaned off? I used hot water & steel wool. And 2. Do you coat the pan as soon as you take it off the heat or do you let it cool down a bit? Thank you. I was beginning to think I couldn't season it on the electric stove top from watching other videos. Thanks again for this video.
Oh, good, I think you’ll really enjoy the pan. Sounds like you got it cleaned up pretty well, if there is any residual coating it will burn off the first time you heat it up. You will need to get the pan very very hot, probably use the medium high or high setting on your burner. Wipe it down with your oil or grease right away. Just be careful it may hit the flashpoint and try to catch fire, and it will definitely smoke a lot so make sure you have your fan on and a window open.
I have a couple of carbon steel pans (to go with my cast iron pans). I tried seasoning my first carbon steel pan on the stove top I have an inducton hob and didn't find it too successful so what I do now is wipe on and wipe off oil on the pan and then put in my oven (like you would a cast iron pan) and left it in the oven for a minimum of 1 hour at 200c and allow to cool slowly. I did that 3 times and it is now a lovely shiny bronze hue and super non stick.
+john card Oh yeah, that would work really well. Carbon steel are a great companion pan to have with cast iron. Thanks for watching! Thanks for the comment! Have a Good Day! 😊
Great video Travis. I love a well seasoned cast iron pan. My wife, however has been a non-stick gal most of her life. This has been a challenge for me. She does 99% of the cooking, so getting her to switch has taken years. The Teflon disappearing was the turning point. Once she began to consider where a portion of that stuff may be going... We got new pans! I have been moderately successful at seasoning my cast stuff, but keeping the Mrs. from scrubbing them has been a challenge as well. She's coming around though! You obviously know your way around the kitchen, so I am in favor of anything you want to post. Be Blessed!
Yeah, that was why we decided to get rid of teflon... didn't like nit know what it was, and seeing it flake off.... into our food! I always season cast iron in the oven, takes a few hours but worth it. The carbon steel pans are a little different, I basically abuse them since they are so easy to preseason on the stove top. Thanks for watching Tedd, I'll try to do more kitchen/food videos in the future. Take care!
What advice would you give with my grilling cast iron.. I season it after each use but find black food particles sticking to this pan that I end up scrubbing like a maniac trying to get that stuff off.. i use it on the stove top only...
Hard to say with out seeing it, but I could be the temp of the food verses temp of pan. And/or not enough oil. Try to let food get to room temp before putting in pan, and don’t get the pan too hot.
This has given me hope again . I had just bought 4 pans and thought now I have to get rid of them cause electric is all I have. Thank you for giving me hope.and great detail on your video.
This was a very thorough and informative vid for a novice and newbee to these pans like myself. I threw out ALL my Teflon pans so I’m forcing myself to learn how to season and cook on good non toxic pans. Will u please do more vids on how to properly care for these pans? Thank you
Thank you! I am glad you enjoyed the video. A thorough explanation was what I was I going for. 👍 The care is easy for theses, but controversial, lol! I just wipe the pan out, or wash by hand if needed. I do plan on doing more videos on these pans and on cast iron. Stay tuned! Thanks again! I appreciate the feedback! Take care!
I typically do the same thing with my cast iron skillet and carbon steel wok but I have it on a little lower heat for less smoke. I just wipe it down to coat and try to "dry" it off with my towel, put it on the heat until it just starts to smoke, and use the same towel to wipe it down again without reapplying oil (the oil already in the towel is usually enough, if it is too dry I'll add a touch more), and try to keep the color and coat as even as possible, almost polishing the finish with the rag to try and keep the oil from building up in spots and flaking off. Well, that last part is more for the carbon steel wok as my cast iron skillet was preseasoned so it's kinda hard to tell other than just seeing the shine of oil on the surface. lol I'm considering getting a carbon steel skillet and keep the cast iron as a backup or extra if needed as I use a 12" and the cast iron is getting to be too heavy. I've recently just gotten back into cast iron and I forgot how heavy these things are. lol
Very good presentation ! I have a 14" matfer bourgeat skillet that I've had about 6 months. I seasoned it similarly, but I did it outside on a propane burner. It didn't smoke up / stink up the house that way.
Thank you! I just bought that pan, I will be seasoning it according to their directions, with the salt and potato peels, I'll do a video of that also. Thank you for watching, and thank you for the comment/feedback, I really appreciate it! Take care!
You have inspired me. I've just ordered a matfer bourgeat 620002 pan like the one that you featured in your original video. I love my big one, but it really is way too big for every day use. This one I'm going to try seasoning "Their way" with the salt, potatoes, and oil. I'm still going to do it outside on the Camp Chef propane stove, to keep from stinking up / smoking up the house. Thanks for the inspiration !
+Duane Scarborough That's awesome! You're gonna love that pan. It is a good size for omelettes and grilled cheese sandwiches. Thanks for watching, thanks for the comment, I appreciate the feedback. Take care!
I know that I said that I was going to season my new pan "Their way" with the salt, potatoes, and oil, but I didn't. I used grape seed oil, outside on the Camp Chef propane stove. I also put the same silicone grip on mine that you used in your video. Wow. They should come that way. You were correct. I do love this pan. Thanks !
+Duane Scarborough Great! Yeah, the handles are a necessity. They really are greAt pans, I'm surprised more people don't use them. Thanks for the update! Have a good day!
I just bought a DuBuyer Carbone due to having a flat top stove, and they are a bit thicker....so I oven seasoned three times and started cooking.....after the best non stick omelets I have ever cooked this morning , the teflon pans are all going out to the range.
An excellent tutorial on carbon steel. I use several brands exclucivelyl De Buyer, Matfer and "Made In Cookware." Properly seasoned, each brand has done well. Mostly, for all, I have used the "Matfer Method" for initial seasoning, but occasionally I do an oven seasoning. I applaud your emphasis on minimal oil application. Too much oil makes a mess and uneven seasoning.
I have the 12 inch matfer, and honestly, I seasoned in the oven the first 3 times, so I could get the handle and everything, and then did the matfer recommended "potato peels, salt and oil" thing for the cooking service and by the end of that, my seasoning was ice park slick and the sides, the exterior, the handle, everything was done too. It seems easier than doing the stovetop thing over and over to rust proof the whole pan. Just my 2 cents. You got good results though, so maybe I'm just flapping my gums.
I’ll be doing the potato peels and salt on the 12” pan I currently have, just to compare. This much I know, there is more than one way to season a pan, so do whatever works best for you. Thanks for watching. thanks for the comment. Take care!
Really liked your detailed procedure. I appreciate this. I got some questions for you: Can you wash your seasoned carbon steel pan with water? Or you just use a towel and wipe the oil? Also what would you do if something burnt and sticks? Thank you
Thanks! Yes, you can soap and water, just wait till the pan has cooled off. If something does burn and stick, you can lightly scrub it. If it is being stubborn, boil water in pan to loosen it up.
Since i looked online for my cast iron skillet every video about skillets/pans comes in my homepage. So here I am with an advice : great seasoning is super tiny drop of grapeseed oil while the pan is already at 400F ( 200°c ) then try to get to 580 ( 300°c ) or close to it .
@@GoodDayFarm biggest thing is temperature and quantity of oil , I was kinda struggling with my seasoning then I did this and worked amazing in a short period of time. I apply a tiny drop and then remove it. What's left is a microscopic " patina " of oil that then turns immediately into glass, a matter of 5-10 minutes.
Using potato peels, salt and oil work just as well with out redoing this over and over..you can also put the pan in the oven upside down, 400 degrees about an hour..works .
I believe the only thing potato peels and salt do is to fully remove the shipping coating, which is often beeswax. It really does nothing for seasoning the pan.
Any issues with this pan warping on a flat electric cooktop? I have a handmade carbon steel skillet and I’m afraid it got warped on my flattop. Thinking of buying a Matfer because the bottom should be perfectly flat but afraid that it will also warp over time.
Nice video. The sides of a carbon steel pan will season better on a gas burner. Electric burners not so much. I ended up seasoning my Matfer pan in the oven because of having an electric flat top. But your seasoning looks good. Nice job on the egg. What setting did you have your electric burner set to when you cooked the egg?
thanks for your video. i just ordered the larger MB pan and seasoned it per the instructions. i did it twice and it did not come out well. is there a way to start all over? i've read to scour it with steel wool, heat up the pain and pour lemon juice on it. suggestions? so it's ok to wash it with soap as long as you don't scrub it right?
+L L Hi there, bummer your seasoning didn't work. Any ideas why? Depends on what is wrong to determine how I would go about striping it. But scrubbing with lemon juice or citric acid and salt would be a good option. Sometimes you can just continue with the seasoning process, just get the pan hotter in between steps. Yes, mild dish soap like Dawn is fine, in my option, I use it on all my carbon steel and cast iron, no issues. Thanks for watching, if you have any more questions feel free to ask, good luck! Take care!
I’ve seen some folks have a hard time seasoning their pans on a electric range but it seems you didn’t have a problem at all. But that was a concern of mine, that a electric range wouldn’t season as well as a gas range.
I don’t think this is the one I have, but this is where I ordered from. www.webstaurantstore.com/choice-black-removable-silicone-pan-handle-sleeve-for-10-and-12-fry-pans/176SEG25.html?Google&GoogleShopping&gclid=Cj0KCQjwzZj2BRDVARIsABs3l9LKekNZ0z3gTYcP-wIJeTz9fMf3cmPvzU0FBjOlnczaviACHwdvemoaAp2eEALw_wcB
Spend hours trying to get the perfect black finish, then some knuckle head pulls it out to heat up some sour kraut... In the end the pan works well if you know how to use it, my go to, but the point is that you should just use it and not get hung up on all of the do's and don'ts. Screw up and fry some bubble gum, no big deal ... 10 minutes back to normal and I am burning the corn flakes!
Thank you for this great video! But can I just use a new pan without the seasoning and wait until it’s seasoned naturally? I am using cast iron and stainless steel pans. I love them but cast iron is too heavy for me and stainless steel takes time to make the pan non-stick(i need to heat it up to the certain temperature) I think this carbon steel pan will be the best for me. Lighter than cast iron, non-stick.... i am going to use stainless pan for boiling and cooking something sour only~
I don’t think it’ll ever get a proper seasoning without reaching the high temps that seasoning does. Just cooking in it will probably just make a layer of oil residue that might seam like a seasoning, but isn’t and will most likely get sticky or go rancid.
Guitstik) Maybe that stuff in your pans wasn't rust after all. Could be it's just old food. Old, corrosive food. I seems as though my video sources are turning to kitchen gear. Guess I'll go see what Alex and Buckin' are cooking up on their channels! Be Blessed!
Joel, yep... saw your video and we do the process very similar. Work well. I do my cast iron in the oven. I'll try to get a video out on the pasta maker, maybe in a few weeks. Take care friend, thanks for watching!
I saw a really good video (and of course I can't find it again and I didn't save it one of my favorites) and the guy said to use a good, neutral oil with a high smoke point. There's raw, food grade flax seed, there's grapeseed, or maybe sunflower - they all have their pro's and con's. The point he made, and I think it's a great one, is to look up the smoke point on the oil you prefer to use and set your oven for 20 degrees higher than that smoke point. Wipe the pan down with oil, wipe it with a lint free paper towel to remove all the visible oil (leave a microscopic film you can't quite see but know it's there - so wipe it down until it looks like all the oil is gone) and then throw it in your preheated oven for an hour. The great point there is setting the temp to exactly 20 degrees above the smoke point; there's no guess work there. In an hour, turn off the oven and let the pan sit and cool down slowly in the oven. That slow cooldown lets those polymers bond to give you that nice crosshatch pattern for strenght. I believe grapeseed lends itself to longer, more flexible polymers where flax produces shorter, more brittle polymers that break more easily. Thanks for the video. Finally got something that works every time for me without the guesswork.
Wash it with boiling water to remove packing wax and oil. Apply thin coat of Grapeseed, Ghee or other high temp oil, bring it up to a smoke, shut off the burner and continue wiping with a paper towel and let cool. Cook with it. BuzzyWax is good once in-a-while. Reality is Today’s Non-Stick toxicity concerns are a myth. They were a problem early on and might be a problem with real cheap pans but high quality cookware is not a problem.
I'm starting again with my DeBauer pan, think I had oil residues between layers, plus had used mix of vegetable oil and then coconut oil for layers. This time following your tip re lard. Would be super helpful if your video showed timings per seasoning 'session'. I think you did 3? Then started using the pan straight away for frying egg, amazing as my eggs always stuck with the old seasoning.
+Sophie Gist Hi! First, thanks for watching and thanks for the question/comment. I'll try to help best I can. Each round of seasoning is only a few minutes, just depends how fast your burner will reheat the pan. The pan needs to be very hot. The lard or oil will start to smoke instantly. That's ok. Just keep wiping it on. Once everything is cost very well, wipe off as much as you can with a clean paper towel. The put back on the heat. As I mention in the video, this will produce an enormous amour of smoke. Some people opt to do this outside on a BBQ grill. The nice thing is, once you do this and maintain your pans, you won't need to do it again. As for how many rounds did I do? Probably 4, maybe 5. I didn't show them all, to try and same time on the video. I go till the color looks good, you want very dark, or black of you gave the patience to keep seasoning. It'll get darker with use. Feel free to ask me questions if you have anymore. Thanks again, gave a great day!
Good Day Farm thank you and good morning from across the pond 😊 I was just getting confused as so many videos claim on the stove top method that need to let the pan cool down between each round to have the layers form properly. Your video is the first I've seen where you simply continue on... I followed your advice and did around 4 layers yesterday without cooling then a couple where I did cool them. Today I'll do 2 final ones. Presumably I then wash it down and start to use normally. I see you did eggs straight away, that petrifies me all this work 😃
+Sophie Gist Good Morning! Interesting.. I do not let it cool down in between seasoning. But I did let it cool completely and did a light washing with just got water before cooking the eggs. If you're unsure the first few times you use it, especially for eggs, just add a little extra butter or oil, to assist. Shouldn't need it, but it might ease your concern. Let me know how it works out. Thanks! Have a great day!
Good Day Farm sadly I gave it a gentle wash, no soap, no harsh scrubbing and aaall my hard work from yesterday came off... So today I've started again, this time I've heated the pan much more than I had before, and hoping for better results. I was tempted to try the oven method but was scared something would happen to the handle of my DeBauer.
+Sophie Gist Oh no! The oven method is a little slower, but depending on your handle, you might not be able to do that. After you washed your pan, is it discolored, dark brown or black? Or is it Silver? Carbon steel will be seasoned even if it looks like there is nothing on the pan, as long as it is dark/black. Make sense? Did you try cooking in it? And yes, you'll need to get it very hot after each wipe down. It will smoke something fierce, that's what you want. Make sure you have great ventilation. Good luck!
First of all I want to say thank you for the video, I enjoy all the information you include. I do have a question though, I have a larger pan and does not work well seasoning on the stove top. How would you do this in the oven? I assume heat it up to around 400 degrees and take the pan out every 10 mins or so to add more oil? Thanks again for the video!
Thank you, I’m glad you liked the video. When I season in the oven, I start at 250, let the pan bake for about 30 minutes, wipe it down with the lard, then put it back in at 400 for 30 minutes. Be sure to put the pan in upside down so any excess lard/oil can drip out... be sure to have a catch pan under it. I repeat the 400 degree step 3 times. I know this takes a lot longer, but it will give you a great season. Thanks for watching! Thanks for the question! Take care!
@@GoodDayFarm thank you for the quick response. I've seasoned mine before in the oven but the way I tried takes 4 or 5 hours for each coat so anything that's quicker I will give it a shot. Do you let it cool down naturally in the oven when finished? Do you let it cool down between coats?
No problem! No cool down between coats, but yes, after the last coat bakes 30 minutes, wipe as clean as possible and just let it cool down in the off oven.
@17:24 Curious, if you are doing the stove-top seasoning method, once you get the oil up to the point that it is smoking, do you shut off the gas right away? Or do you continue to leave the pan on the burner until ALL the smoke has disappeared, and then shut off the gas? Or???
Its 7.30 am and been at work a couple of hours and now I need some eggs that has made me extremely hungry lol . Excellent video Travis. Would enjoy a pasta video to. What was your smoke alarm called that messaged your phone that's very clever to. Anyway I'm off to find some eggs lol . Thanks for posting that. Have a cracking day
Ha! You see the omelette I made.... yum! Oh wait, you did... lol! The brand of smoke alarm is Nest, you might be able to find them on Amazon. Around $100 US, but pretty cool. If you have their home cameras, the smoke detector works with them and auto records the incident. Really cool stuff. Hope you had a good breakfast, get some rest! I'll try to do a pasta video in the next few weeks. Take care friend!
If you Google "duxtop induction" there's a guy who does a pasta review just right on TH-cam. Not many followers but sure should have a huge number after what I saw. Point being getting exactly the right pasta does matter as does the right tomato...of course when properly cooked as this guy did (alfredo chicken with a review on "useless vodka" previous to that.)
@@GoodDayFarm I've seen Matfer and De Buyer pans warp. Often, the smaller pans will snap back as it cools. I use gas so if I had the problem myself I wouldn't know but I will sometimes place a cold pan on a flat surface and spin it to see if it's still good. None of my pans spin when cold but hell if I know how that act when hot.
Hi, It is the 9 1/2 " pan. # 620002 Here is a link to where I got it on Amazon. smile.amazon.com/gp/product/B000KELL54/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 Hope that helps, if not, let me know and I'll see if I can find a better number for it. Thanks for watching, take care!
If you only do it once it works but only temporarily. If you coat your entire pan in oil and let it bbq on the grill until it's done smoking, than let your pan cool, recoat, and repeat on the grill a few times, the entire pan becomes glossy black and 100% extreme non-stick even after scrubbing with a scrubber and dish soap. Just saying.
Pllls somebody tell me can I use lemon juice or deglazing the pan maded with carbon steel I read only bad things pls somebody tell me Is it dangerous for me or for the pan
I have not used lemon juice in one, but I have done a quick deglaze. I think as long as you don’t soak it or boil water in, you should be ok. But test it out. I have heard people say it can effect the seasoning.
@@GoodDayFarm Fine I have cast iron pan should I just season him with small amount of sunflower oil. But for carbon steel should I season him once only with oil and again for the next cooking (or more times)
Good question! I donut because I learned to cook in a restaurant, and that’s how every line cook I’ve ever seen does it. For me it is quicker, and I have less of a chance of breaking the yolks flipping than using a spatula. Thanks for watching, thanks for the question. Take care.
Hi, thanks for watching and thanks for the kind words. I purchased the pasta maker from Amazon, it is a Atlas 150 Here is a non affiliate link... Marcato 8320 Atlas Pasta Machine, Made in Italy, Includes Pasta Cutter, Hand Crank, and Instructions www.amazon.com/dp/B0009U5OSO/ref=cm_sw_r_cp_api_i_U7rLCbBW7PZFH
Hi, thanks for watching and thanks for the kind words. I purchased the pasta maker from Amazon, it is a Atlas 150 Here is a non affiliate link... Marcato 8320 Atlas Pasta Machine, Made in Italy, Includes Pasta Cutter, Hand Crank, and Instructions www.amazon.com/dp/B0009U5OSO/ref=cm_sw_r_cp_api_i_U7rLCbBW7PZFH
I agree, oven is far superior, but takes a lot longer. The purpose of this video was to show an effective alternative for seasoning, to show it can be done on an electric glass top stove.
These pans are made to use on a gas stove where the flame can wrap up the sides of the pan and heat it properly. These flat top stoves do not do that. The middle of the pan heats up way more than the edges and sides.
What if you’re using a medium to low flame? These pans work just fine on electric stove tops. Look at all the minutes your losing out of your life making these nonsense posts and replies..., 🤷♂️
I have noticed that the electricity is never the same. Some days its too strong and its not the weather or season. I think the supply changes when too many people are using the grid. Like the water pressure or WiFi speed. So I always err on slower speeds to avoid burning. Gas is better
That is just the browning from the first layers of seasoning. It gets darker as it seasons more. Thanks for the question, thanks for watching. Have a Good Day!
Thanks for the feedback. I assure you, properly seasoning a carbon steel pan is more than a 5 minute process. I understand the video was long, but I didn’t intend to do a quick/short video. I did one with a detailed explanation of the process. For every person saying it is too long, I have people tanking me for going into detail and explaining all the steps. Can’t please everyone all the time. Thanks for watching, thanks for the comment, take care.
I agree. How long it takes has nothing to do with describing the process. I prefer oven seasoning since it is more uniform and takes very little prep time. All the time is consumed in the oven with little interaction required.
Great video on CS skillet seasoning. In regards to flipping eggs in cast iron, I was just about to up load a video of just that when I found and watched this video. This is the video of me flippin' eggs in my Stargazer skillet: https: //th-cam.com/video/Azbclfco39g/w-d-xo.html There is also eggs fliped in a Lodge too on my channel.
Thanks! I appreciate the comment! Stargazer? I would love one of those! Nice iron! Just checked out your video, awesome! I have never tried simply because I figured the sides were too straight up and down, now I need to try it! I love my vintage iron! Thanks for watching and thanks for the comment, take care!
+Thomas Shue Sorry if the video was too long, or too slow to get to the point. I'll work on that for my next video. I guess I made this for my current subscriber base, so I was "sharing" , rather than just demonstrating. But thanks for the feedback, thanks for watching. Take care
+Brian Patrick I guess that’s the problem with trying to be thorough. I see a lot of “ short “ videos that just gloss over everything, and unless you already know what to do, those videos wouldn’t explain anything. Have a Good Day.
+Brian Patrick That is a valid point. I am still very new to this whole TH-cam thing, so I’m learning. Thank you for your feedback, I will be more conscious of staying on topic for future videos. Thanks again, have a Good Day.
+Smock Knives Agreed, it shouldn't pool. I wipe it down between coats really good, guess he missed a little. It wasn't a lot the pooled up. As you saw, the pan was seasoned very good. Thanks for watching, take care!
Man, you really fry the hell out of that oil, you.... Izz that a man-thing? I just luuuve you, you. I would luuuve to see your pan cakes, you...... :-D
@@GoodDayFarm Thanks for your kind response. I've saved your video in the Watch Later list, eventually I'll have to see it but now I am just gathering information to decide what cookware is best for me.
I didnt see a single application. I didnt see a single wipe off. we dont need to see your face. we need to see product introduced and later wiped from pan. Very weak teaching video
You don't like the highly refined vegetable oils but you use Manteca lard which is hydrogenated which makes it not really good for you. Find some Smithfield recipe ready lard pure lard no hydrogenation
Valid point! I have processed my own lard from my own hogs, it was the best! But when I’m out, I use the Manteca. Thanks for the suggestion, I look for that lard. Thanks for watching, thanks for the comment and suggestion. Take care
@@GoodDayFarm wow where I live the Mexican market has real leaf lard . What you has what is normally offered at the supermarket. I guess your area is different then.
Wrong... And I only used just enough butter to coat the bottom of the pan. You clearly have never cooked with carbon steel pans. Water practically sticks to them. 😉
This is not how to season carbon steel. You are supposed to blue it first then wipe with oil removing what you can before seasoning . Too much oil never seasons well in either cast iron or carbon steel.
"Manufacturers recommendations...my tried and true" ... So, you've done this for maybe a dozen or so pans, and now you're an expert...the arrogance of man. Part of the manufacturer's instructions are the use a mixture of oil, salt and potato skins as part of the cleaning process, prior to seasoning. Carbon steel does not have big pores like cast iron, but it is porous, and as such small amounts of the rust inhibitors, perhaps some of the manufacturing lubricants as well, that the manufacturer applied to the pan to prevent rusting during storage and transportation remain in the tiny pores of the carbon steel and can only be released when the pan heats up and the pores grow. From what I've read online, the oil, salt, potato mixture helps to pull the remaining rust inhibitors from the steel and bond to it, which is why they recommend disposing of the mixture after 15 mins and repeating the process a second time before you season your pan. You mention that you don't want to ingest teflon particles, but then ignore manufacturers instructions that would protect you from ingesting rust inhibitors, which wouldn't be a big deal IF they were food grade...but if that were the case, would they instruct you to use a bristle brush on the steel followed by a witch's brew to ready the pan for seasoning? They're called instructions, not recommendations, for a reason.
Where did I ever say I was an expert? There is more than one way to season a pan, I was just sharing how I do it. Not an expert, not arrogant. You’re the one coming off as arrogant.
How is it a fail? I did multiple coats on the entire inside of the pan, not just the bottom. I don’t as many coats on the outside, since I don’t cook on the outside, but I do enough to prevent rust.
@@GoodDayFarm It's not about preventing rust it's about cooking (carbonizing/caramelizing) a layer of the oil/grease/fat onto the surface so that it is non-stick. When a pan is seasoned properly it is even colored from the cooked on oil coating. Not a failure but you are only 1/2 way man. It's also very easy to overheat the thinner carbon steel pans and actually burn the seasoning off. It's very hard to season a pan on an electric burner which doesn't apply heat directly to the sides of the pan at all. Watch a video on how Asian chefs season their woks. They slam them with massive gas burners and when completely discolored (blued) star applying the layers of oil. Seasoning isn't a one-time thing either, it's accomplished over many uses of the pan. It also should be removed yearly and started over again. I learned a lot from my grandma who used bacon fat to season her cast iron her entire life. Cast iron is way more idiosyncratic than carbon steel. What matters most is that you are happy with the way the pan cooks. I like some things about carbon and some things about cast, both need constant care.
Correct. You mentioned the outside, that’s what I meant about not rusting. I don’t cook with the outside. Typically I would do this in the oven, like my cast iron, I was just showing a different technique. I’m pretty sure I mention in the video how the seasoning will just keep getting better with use. I just did enough to make the pan useable. I think we agree on how to do this, this was just a video showing one stage in the life of a pan.
+Dan Becker I can understand the too long part, but I wanted to show every step, so you the viewer could get a realistic idea of what is involved. Thanks for the feedback, thanks for watching, take care!
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I received a De Buyer CS for Christmas, and seasoned useing 2/3 cup salt to 1/3 cup vegetable oil and fried the peels of a couple potatoes constantly moving them around the pan for nearly 10 minutes till nearly smoking. Creates nice base that will improve with normal use. Nice video
Thanks!
I just got another De Buyer, and plan to season it that way.
Thanks for watching, thanks for the comment.
Take care and have a Good Day!
Thank you. My first carbon steel pan I didn't do too swift. Won't babble on yadda yadda
Bought a nice larger one. Been putting off seasoning it until now. You got me to go ahead and do it. Use it. Getting rid of all teflon and plastic.
+1rnaple
Great! Once you get it seasoned, and understand how to use it, you'll never go back to that teflon stuff!
Thanks for watching, take care!
Living in an apartment with electric appliances, I've had to use the oven method for both my cast iron pans and a carbon steel skillet. Aside from the amount of time that it takes, it does work fairly well, although my success with carbon steel cooking has been spotty. I suspect this is due to not using it enough to know when it's "hot enough" vs "too hot". I have 2 new Matfer carbon steel pans being delivered this week, but I am going to give the potato skins and salt method a go on a gas grill at the complex. Wish me luck.
Right on, let me know how it goes!
An honest assestment. these pans do not bend to your will, you bend to theirs, or else. but if you do, all is well.
Very interesting video. Thank you so much.
Thanks for the comment, and thanks for watching!
I just bought a Matfer Black Steel Fry Pan. I'm glad to see you got it seasoned (non-stick) not using a gas burner. I have an electric burner stove. 2 questions: 1. How do you tell when you have all the coating from shipping cleaned off? I used hot water & steel wool. And 2. Do you coat the pan as soon as you take it off the heat or do you let it cool down a bit? Thank you. I was beginning to think I couldn't season it on the electric stove top from watching other videos. Thanks again for this video.
Oh, good, I think you’ll really enjoy the pan.
Sounds like you got it cleaned up pretty well, if there is any residual coating it will burn off the first time you heat it up.
You will need to get the pan very very hot, probably use the medium high or high setting on your burner. Wipe it down with your oil or grease right away. Just be careful it may hit the flashpoint and try to catch fire, and it will definitely smoke a lot so make sure you have your fan on and a window open.
I have a couple of carbon steel pans (to go with my cast iron pans). I tried seasoning my first carbon steel pan on the stove top I have an inducton hob and didn't find it too successful so what I do now is wipe on and wipe off oil on the pan and then put in my oven (like you would a cast iron pan) and left it in the oven for a minimum of 1 hour at 200c and allow to cool slowly. I did that 3 times and it is now a lovely shiny bronze hue and super non stick.
+john card
Oh yeah, that would work really well.
Carbon steel are a great companion pan to have with cast iron.
Thanks for watching! Thanks for the comment!
Have a Good Day! 😊
Great video Travis. I love a well seasoned cast iron pan. My wife, however has been a non-stick gal most of her life. This has been a challenge for me. She does 99% of the cooking, so getting her to switch has taken years. The Teflon disappearing was the turning point. Once she began to consider where a portion of that stuff may be going... We got new pans!
I have been moderately successful at seasoning my cast stuff, but keeping the Mrs. from scrubbing them has been a challenge as well. She's coming around though!
You obviously know your way around the kitchen, so I am in favor of anything you want to post.
Be Blessed!
Yeah, that was why we decided to get rid of teflon... didn't like nit know what it was, and seeing it flake off.... into our food!
I always season cast iron in the oven, takes a few hours but worth it. The carbon steel pans are a little different, I basically abuse them since they are so easy to preseason on the stove top.
Thanks for watching Tedd, I'll try to do more kitchen/food videos in the future.
Take care!
What advice would you give with my grilling cast iron.. I season it after each use but find black food particles sticking to this pan that I end up scrubbing like a maniac trying to get that stuff off.. i use it on the stove top only...
Hard to say with out seeing it, but I could be the temp of the food verses temp of pan. And/or not enough oil.
Try to let food get to room temp before putting in pan, and don’t get the pan too hot.
Good Day Farm thanks
No problem, anytime!
Take care!
Thank you so much for this video. I was told I couldn’t season one on a electric stove but you just did. 😁
Thanks for watching!
Yeah, it can be done, might be slower, but definitely possible.
This has given me hope again . I had just bought 4 pans and thought now I have to get rid of them cause electric is all I have. Thank you for giving me hope.and great detail on your video.
Great!
You can also do it in the oven, if you’re concerned about trying to do it on the stove top.
This was a very thorough and informative vid for a novice and newbee to these pans like myself. I threw out ALL my Teflon pans so I’m forcing myself to learn how to season and cook on good non toxic pans. Will u please do more vids on how to properly care for these pans? Thank you
Thank you! I am glad you enjoyed the video.
A thorough explanation was what I was I going for. 👍
The care is easy for theses, but controversial, lol!
I just wipe the pan out, or wash by hand if needed.
I do plan on doing more videos on these pans and on cast iron. Stay tuned!
Thanks again! I appreciate the feedback!
Take care!
I typically do the same thing with my cast iron skillet and carbon steel wok but I have it on a little lower heat for less smoke. I just wipe it down to coat and try to "dry" it off with my towel, put it on the heat until it just starts to smoke, and use the same towel to wipe it down again without reapplying oil (the oil already in the towel is usually enough, if it is too dry I'll add a touch more), and try to keep the color and coat as even as possible, almost polishing the finish with the rag to try and keep the oil from building up in spots and flaking off. Well, that last part is more for the carbon steel wok as my cast iron skillet was preseasoned so it's kinda hard to tell other than just seeing the shine of oil on the surface. lol
I'm considering getting a carbon steel skillet and keep the cast iron as a backup or extra if needed as I use a 12" and the cast iron is getting to be too heavy. I've recently just gotten back into cast iron and I forgot how heavy these things are. lol
+DefMunkyYT
Sounds like a great process!
Yeah, along with cast iron are heavy, but well worth it!
Thanks for watching, take care!
Very good presentation !
I have a 14" matfer bourgeat skillet that I've had about 6 months. I seasoned it similarly, but I did it outside on a propane burner. It didn't smoke up / stink up the house that way.
Thank you!
I just bought that pan, I will be seasoning it according to their directions, with the salt and potato peels, I'll do a video of that also.
Thank you for watching, and thank you for the comment/feedback, I really appreciate it!
Take care!
You have inspired me. I've just ordered a matfer bourgeat 620002 pan like the one that you featured in your original video. I love my big one, but it really is way too big for every day use.
This one I'm going to try seasoning "Their way" with the salt, potatoes, and oil. I'm still going to do it outside on the Camp Chef propane stove, to keep from stinking up / smoking up the house.
Thanks for the inspiration !
+Duane Scarborough
That's awesome! You're gonna love that pan. It is a good size for omelettes and grilled cheese sandwiches.
Thanks for watching, thanks for the comment, I appreciate the feedback.
Take care!
I know that I said that I was going to season my new pan "Their way" with the salt, potatoes, and oil, but I didn't. I used grape seed oil, outside on the Camp Chef propane stove.
I also put the same silicone grip on mine that you used in your video. Wow. They should come that way.
You were correct. I do love this pan.
Thanks !
+Duane Scarborough
Great!
Yeah, the handles are a necessity.
They really are greAt pans, I'm surprised more people don't use them.
Thanks for the update! Have a good day!
I just bought a DuBuyer Carbone due to having a flat top stove, and they are a bit thicker....so I oven seasoned three times and started cooking.....after the best non stick omelets I have ever cooked this morning , the teflon pans are all going out to the range.
That’s awesome!
An excellent tutorial on carbon steel. I use several brands exclucivelyl De Buyer, Matfer and "Made In Cookware." Properly seasoned, each brand has done well. Mostly, for all, I have used the "Matfer Method" for initial seasoning, but occasionally I do an oven seasoning. I applaud your emphasis on minimal oil application. Too much oil makes a mess and uneven seasoning.
Thanks! Thank you for your input and for watching, I appreciate it.
Just ordered a steel skillet. Thanks for the info, and thanks for the egg test lol.
Awesome! I’m sure you’ll enjoy the pan!
I have the 12 inch matfer, and honestly, I seasoned in the oven the first 3 times, so I could get the handle and everything, and then did the matfer recommended "potato peels, salt and oil" thing for the cooking service and by the end of that, my seasoning was ice park slick and the sides, the exterior, the handle, everything was done too. It seems easier than doing the stovetop thing over and over to rust proof the whole pan. Just my 2 cents. You got good results though, so maybe I'm just flapping my gums.
I’ll be doing the potato peels and salt on the 12” pan I currently have, just to compare.
This much I know, there is more than one way to season a pan, so do whatever works best for you.
Thanks for watching. thanks for the comment.
Take care!
Is the handle carbon steel as well....?
Yes it is.
Great video chef. You are such a pleasure to listen to.
Thank you! I appreciate those kind words!
Really liked your detailed procedure. I appreciate this. I got some questions for you:
Can you wash your seasoned carbon steel pan with water? Or you just use a towel and wipe the oil? Also what would you do if something burnt and sticks? Thank you
Thanks!
Yes, you can soap and water, just wait till the pan has cooled off.
If something does burn and stick, you can lightly scrub it. If it is being stubborn, boil water in pan to loosen it up.
Will the smoke make the whole house smell? Is the smoke burning off the industrial coating bad for you?
You definitely want to run the hood vent fan, and possibly open a kitchen window.
The coating needs to be washed off first.
Since i looked online for my cast iron skillet every video about skillets/pans comes in my homepage.
So here I am with an advice : great seasoning is super tiny drop of grapeseed oil while the pan is already at 400F ( 200°c ) then try to get to 580 ( 300°c ) or close to it .
I have heard good things about using grape seed oil. Thanks for the tip.
@@GoodDayFarm biggest thing is temperature and quantity of oil , I was kinda struggling with my seasoning then I did this and worked amazing in a short period of time.
I apply a tiny drop and then remove it. What's left is a microscopic " patina " of oil that then turns immediately into glass, a matter of 5-10 minutes.
I’ll have to try that, thanks for the suggestion!
Thank you so much. Is it true that you should not cook anything acidic like tomato sauce in carbon steel?
I think if you did it a lot, it could strip the seasoning from the pan, but, if you rarely do it, you’ll be on.
Using potato peels, salt and oil work just as well with out redoing this over and over..you can also put the pan in the oven upside down, 400 degrees about an hour..works .
Thanks! I plan on doing the potato peel method with the next pan.
I believe the only thing potato peels and salt do is to fully remove the shipping coating, which is often beeswax. It really does nothing for seasoning the pan.
Any issues with this pan warping on a flat electric cooktop? I have a handmade carbon steel skillet and I’m afraid it got warped on my flattop. Thinking of buying a Matfer because the bottom should be perfectly flat but afraid that it will also warp over time.
I personally have not had any issues, but I don’t ever use it on full high either.
check out uncle scott's kitchen channel. i think it was induction that messed up the flatness?
That’s good to know, thanks!
These pans are often blued like a chinese wok. It'll handle pretty much any heat you can throw at it..
Nice video. The sides of a carbon steel pan will season better on a gas burner. Electric burners not so much. I ended up seasoning my Matfer pan in the oven because of having an electric flat top. But your seasoning looks good. Nice job on the egg. What setting did you have your electric burner set to when you cooked the egg?
Yeah, that’s correct. Gas or in the oven is best, I was just showing an alternative method.
For the egg, probably just above medium.
Thanks watching!
If you have a gas grill you can use that to season your pan, and you won't fill your house with smoke.
This is true! 👍
thanks for your video. i just ordered the larger MB pan and seasoned it per the instructions. i did it twice and it did not come out well. is there a way to start all over? i've read to scour it with steel wool, heat up the pain and pour lemon juice on it. suggestions? so it's ok to wash it with soap as long as you don't scrub it right?
+L L
Hi there, bummer your seasoning didn't work. Any ideas why?
Depends on what is wrong to determine how I would go about striping it. But scrubbing with lemon juice or citric acid and salt would be a good option.
Sometimes you can just continue with the seasoning process, just get the pan hotter in between steps.
Yes, mild dish soap like Dawn is fine, in my option, I use it on all my carbon steel and cast iron, no issues.
Thanks for watching, if you have any more questions feel free to ask, good luck!
Take care!
Great video, thanks so much!
Thanks for watching! 👍
Great job, Chef....and, was a pleasure to watch!
Thanks for watching! Thank you for the kind words!
Take care!
I’ve seen some folks have a hard time seasoning their pans on a electric range but it seems you didn’t have a problem at all. But that was a concern of mine, that a electric range wouldn’t season as well as a gas range.
Yeah, worked well enough... gas would be ideal, but I gotta work with what I have. 👍😎
Very good and thanks
+Sidney Boudro
Thank you! Thanks for watching.
How do you keep it from warping on a glass/electric cooktop?
I’ve never had an issue... but I don’t leave it on high either.
Nice job buddy thanks for sharing
Thanks !
I liked your silicone hot handle protector. I tried looking for "update" but can't find it. Can you tell me what brand and where to get it . Thanks
I don’t think this is the one I have, but this is where I ordered from.
www.webstaurantstore.com/choice-black-removable-silicone-pan-handle-sleeve-for-10-and-12-fry-pans/176SEG25.html?Google&GoogleShopping&gclid=Cj0KCQjwzZj2BRDVARIsABs3l9LKekNZ0z3gTYcP-wIJeTz9fMf3cmPvzU0FBjOlnczaviACHwdvemoaAp2eEALw_wcB
I wish they made the bottom cooking surface bigger. It just looks way too small. I have the same complaint with my De Buyer pans.
They do make different sizes, this one is their smallest I believe, perfect for eggs!
Spend hours trying to get the perfect black finish, then some knuckle head pulls it out to heat up some sour kraut... In the end the pan works well if you know how to use it, my go to, but the point is that you should just use it and not get hung up on all of the do's and don'ts. Screw up and fry some bubble gum, no big deal ... 10 minutes back to normal and I am burning the corn flakes!
😂😂😂
Truth!
Thank you for this great video! But can I just use a new pan without the seasoning and wait until it’s seasoned naturally? I am using cast iron and stainless steel pans. I love them but cast iron is too heavy for me and stainless steel takes time to make the pan non-stick(i need to heat it up to the certain temperature) I think this carbon steel pan will be the best for me. Lighter than cast iron, non-stick.... i am going to use stainless pan for boiling and cooking something sour only~
I don’t think it’ll ever get a proper seasoning without reaching the high temps that seasoning does. Just cooking in it will probably just make a layer of oil residue that might seam like a seasoning, but isn’t and will most likely get sticky or go rancid.
Thanks for the question!
Great video. I do my pans pretty much the same way. The pasta maker would be a cool video. Be well brother.
Guitstik) Maybe that stuff in your pans wasn't rust after all. Could be it's just old food. Old, corrosive food.
I seems as though my video sources are turning to kitchen gear. Guess I'll go see what Alex and Buckin' are cooking up on their channels!
Be Blessed!
Joel, yep... saw your video and we do the process very similar. Work well. I do my cast iron in the oven.
I'll try to get a video out on the pasta maker, maybe in a few weeks.
Take care friend, thanks for watching!
Damn!! Great video..
Thanks! 👍
Razor blade could take quarter inch off handle?
Yeah, that would work.
I saw a really good video (and of course I can't find it again and I didn't save it one of my favorites) and the guy said to use a good, neutral oil with a high smoke point. There's raw, food grade flax seed, there's grapeseed, or maybe sunflower - they all have their pro's and con's. The point he made, and I think it's a great one, is to look up the smoke point on the oil you prefer to use and set your oven for 20 degrees higher than that smoke point. Wipe the pan down with oil, wipe it with a lint free paper towel to remove all the visible oil (leave a microscopic film you can't quite see but know it's there - so wipe it down until it looks like all the oil is gone) and then throw it in your preheated oven for an hour. The great point there is setting the temp to exactly 20 degrees above the smoke point; there's no guess work there. In an hour, turn off the oven and let the pan sit and cool down slowly in the oven. That slow cooldown lets those polymers bond to give you that nice crosshatch pattern for strenght. I believe grapeseed lends itself to longer, more flexible polymers where flax produces shorter, more brittle polymers that break more easily. Thanks for the video. Finally got something that works every time for me without the guesswork.
That sounds like a great way to do it! Quick and easy!
Thanks for the tip, thanks for watching!
Wash it with boiling water to remove packing wax and oil. Apply thin coat of Grapeseed, Ghee or other high temp oil, bring it up to a smoke, shut off the burner and continue wiping with a paper towel and let cool. Cook with it. BuzzyWax is good once in-a-while. Reality is Today’s Non-Stick toxicity concerns are a myth. They were a problem early on and might be a problem with real cheap pans but high quality cookware is not a problem.
Great tips and information! Thank you!
Awesome video thanks How d o you do burgers in these pans?
Thanks!
Not sure, I never have... guess it would depend on the fat content, but it should work just fine.
So for skillets that we have used for ages, does the same procedure work?
Yes it does. Just try to start with a stripped and clean pan.
I'm starting again with my DeBauer pan, think I had oil residues between layers, plus had used mix of vegetable oil and then coconut oil for layers. This time following your tip re lard. Would be super helpful if your video showed timings per seasoning 'session'. I think you did 3? Then started using the pan straight away for frying egg, amazing as my eggs always stuck with the old seasoning.
+Sophie Gist
Hi!
First, thanks for watching and thanks for the question/comment.
I'll try to help best I can.
Each round of seasoning is only a few minutes, just depends how fast your burner will reheat the pan.
The pan needs to be very hot. The lard or oil will start to smoke instantly. That's ok. Just keep wiping it on. Once everything is cost very well, wipe off as much as you can with a clean paper towel. The put back on the heat.
As I mention in the video, this will produce an enormous amour of smoke. Some people opt to do this outside on a BBQ grill.
The nice thing is, once you do this and maintain your pans, you won't need to do it again.
As for how many rounds did I do? Probably 4, maybe 5. I didn't show them all, to try and same time on the video. I go till the color looks good, you want very dark, or black of you gave the patience to keep seasoning. It'll get darker with use.
Feel free to ask me questions if you have anymore.
Thanks again, gave a great day!
Good Day Farm thank you and good morning from across the pond 😊
I was just getting confused as so many videos claim on the stove top method that need to let the pan cool down between each round to have the layers form properly. Your video is the first I've seen where you simply continue on... I followed your advice and did around 4 layers yesterday without cooling then a couple where I did cool them.
Today I'll do 2 final ones. Presumably I then wash it down and start to use normally. I see you did eggs straight away, that petrifies me all this work 😃
+Sophie Gist
Good Morning!
Interesting.. I do not let it cool down in between seasoning. But I did let it cool completely and did a light washing with just got water before cooking the eggs.
If you're unsure the first few times you use it, especially for eggs, just add a little extra butter or oil, to assist. Shouldn't need it, but it might ease your concern.
Let me know how it works out.
Thanks! Have a great day!
Good Day Farm sadly I gave it a gentle wash, no soap, no harsh scrubbing and aaall my hard work from yesterday came off... So today I've started again, this time I've heated the pan much more than I had before, and hoping for better results. I was tempted to try the oven method but was scared something would happen to the handle of my DeBauer.
+Sophie Gist
Oh no!
The oven method is a little slower, but depending on your handle, you might not be able to do that.
After you washed your pan, is it discolored, dark brown or black? Or is it Silver?
Carbon steel will be seasoned even if it looks like there is nothing on the pan, as long as it is dark/black. Make sense?
Did you try cooking in it?
And yes, you'll need to get it very hot after each wipe down. It will smoke something fierce, that's what you want.
Make sure you have great ventilation.
Good luck!
First of all I want to say thank you for the video, I enjoy all the information you include. I do have a question though, I have a larger pan and does not work well seasoning on the stove top. How would you do this in the oven? I assume heat it up to around 400 degrees and take the pan out every 10 mins or so to add more oil?
Thanks again for the video!
Thank you, I’m glad you liked the video.
When I season in the oven, I start at 250, let the pan bake for about 30 minutes, wipe it down with the lard, then put it back in at 400 for 30 minutes. Be sure to put the pan in upside down so any excess lard/oil can drip out... be sure to have a catch pan under it.
I repeat the 400 degree step 3 times.
I know this takes a lot longer, but it will give you a great season.
Thanks for watching!
Thanks for the question!
Take care!
@@GoodDayFarm thank you for the quick response. I've seasoned mine before in the oven but the way I tried takes 4 or 5 hours for each coat so anything that's quicker I will give it a shot. Do you let it cool down naturally in the oven when finished? Do you let it cool down between coats?
No problem!
No cool down between coats, but yes, after the last coat bakes 30 minutes, wipe as clean as possible and just let it cool down in the off oven.
@@GoodDayFarm thank you, I will be trying this method today and will be sure to thank you again after it works.
Great! 👍
@17:24 Curious, if you are doing the stove-top seasoning method, once you get the oil up to the point that it is smoking, do you shut off the gas right away? Or do you continue to leave the pan on the burner until ALL the smoke has disappeared, and then shut off the gas? Or???
Once it starts smoking, remove from the heat and wipe the pan down.
I use coconut oil, it has a high temperature before it smokes, not processed a lot.
I have never tried coconut oil, but I have heard people’s get good results.
I use it. It has a long shelf life too.
Just seasoned mine the way the instructions said. Then wiped some oil on it and dropped an egg in and it slid all around.
Yep, no doubt that’s an excellent way to do it, I was just showing an alternate way, the way I’ve done other steel pans.
pretty much eggs will slide around with that much butter!!
A teaspoon ain't that much, but what ever...
Do you use the smooth glass top stove to season a carbon steel wok. If so how?
I have never tried, I don’t think you’d be able to get the sides hot enough. Fire is the best way, or maybe the oven.
What type of eggs are those? The York has a nice color.
They are from my own free range chickens. 👍
Its 7.30 am and been at work a couple of hours and now I need some eggs that has made me extremely hungry lol . Excellent video Travis. Would enjoy a pasta video to. What was your smoke alarm called that messaged your phone that's very clever to. Anyway I'm off to find some eggs lol . Thanks for posting that. Have a cracking day
Ha! You see the omelette I made.... yum! Oh wait, you did... lol!
The brand of smoke alarm is Nest, you might be able to find them on Amazon. Around $100 US, but pretty cool. If you have their home cameras, the smoke detector works with them and auto records the incident. Really cool stuff.
Hope you had a good breakfast, get some rest!
I'll try to do a pasta video in the next few weeks.
Take care friend!
If you Google "duxtop induction" there's a guy who does a pasta review just right on TH-cam. Not many followers but sure should have a huge number after what I saw. Point being getting exactly the right pasta does matter as does the right tomato...of course when properly cooked as this guy did (alfredo chicken with a review on "useless vodka" previous to that.)
Pls suggest how to season iron Chinese kadai? (pan)
I see you're on glass top. does your pan warp? mine did
No, I’ve never had an issue.
Good Day Farm thanks. I got the 12 inch and it certainly does.
Interesting... I warped a stainless pan once, I got it way to hot, but I didn’t think you could warp a carbon pan.
What brand is it?
@@GoodDayFarm I've seen Matfer and De Buyer pans warp. Often, the smaller pans will snap back as it cools. I use gas so if I had the problem myself I wouldn't know but I will sometimes place a cold pan on a flat surface and spin it to see if it's still good. None of my pans spin when cold but hell if I know how that act when hot.
Interesting, I guess I’ve been lucky.
Do you know the model number of this pan? Not finding one called an omelette pan.
Hi,
It is the 9 1/2 " pan. # 620002
Here is a link to where I got it on Amazon. smile.amazon.com/gp/product/B000KELL54/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
Hope that helps, if not, let me know and I'll see if I can find a better number for it.
Thanks for watching, take care!
What kind of oil do you use?
I used lard for this pan.
If you only do it once it works but only temporarily. If you coat your entire pan in oil and let it bbq on the grill until it's done smoking, than let your pan cool, recoat, and repeat on the grill a few times, the entire pan becomes glossy black and 100% extreme non-stick even after scrubbing with a scrubber and dish soap.
Just saying.
Trip D , for sure... fire or gas is the better way to do it. 👍
Love home made pastas
Me too! So good!
Pllls somebody tell me can I use lemon juice or deglazing the pan maded with carbon steel I read only bad things pls somebody tell me Is it dangerous for me or for the pan
I have not used lemon juice in one, but I have done a quick deglaze. I think as long as you don’t soak it or boil water in, you should be ok.
But test it out.
I have heard people say it can effect the seasoning.
@@GoodDayFarm Yeah but you can season it again right ?
Squeeze - The Gamer , correct... it won’t ruin the pan, just possibly the seasoning.
@@GoodDayFarm Fine I have cast iron pan should I just season him with small amount of sunflower oil. But for carbon steel should I season him once only with oil and again for the next cooking (or more times)
@@GoodDayFarm Should you season it every time you cook and can it deform from high heat ?
I don't like the hugely flared out sides. The cooking surface area is actually really small compared to the size of the skillet.
Correct, it is perfect for eggs or an omelette.
Which pan do you prefer?
Paul Trotter , what you mean? Compared to what else?
Not being a troll but other than cool factor why do people flip the egg using a toss instead of just using a spatula
Good question!
I donut because I learned to cook in a restaurant, and that’s how every line cook I’ve ever seen does it.
For me it is quicker, and I have less of a chance of breaking the yolks flipping than using a spatula.
Thanks for watching, thanks for the question.
Take care.
Hey what’s going on brother... I would like to know where to find the pasta maker... Great video thank you for sharing ☮️
Hi, thanks for watching and thanks for the kind words.
I purchased the pasta maker from Amazon, it is a Atlas 150
Here is a non affiliate link...
Marcato 8320 Atlas Pasta Machine, Made in Italy, Includes Pasta Cutter, Hand Crank, and Instructions www.amazon.com/dp/B0009U5OSO/ref=cm_sw_r_cp_api_i_U7rLCbBW7PZFH
Hi, thanks for watching and thanks for the kind words.
I purchased the pasta maker from Amazon, it is a Atlas 150
Here is a non affiliate link...
Marcato 8320 Atlas Pasta Machine, Made in Italy, Includes Pasta Cutter, Hand Crank, and Instructions www.amazon.com/dp/B0009U5OSO/ref=cm_sw_r_cp_api_i_U7rLCbBW7PZFH
Check smoking point of oils online..sunflower, peanut oil, olive oil these,450 for first two..lard is 375 I think.
Correct, lard is lower, but works great for me. I rarely beat the pan over 400.
Swirl the pan and get the oil/fat on the sides. Easy peasy.
should have done it in oven to get even heat with electric stove. Either use gas stove or oven to season these pans properly
I agree, oven is far superior, but takes a lot longer. The purpose of this video was to show an effective alternative for seasoning, to show it can be done on an electric glass top stove.
Thanks for making this. Could have been a five-minute video.
It could have been, I was specifically showing the complete process... lots of how to videos skip over too much info.
Those pans should work with an induction burner. I didn't know about their existence until this video.
david
+Vivienne Pierce
Yep, I do believe they will.
Thanks for watching!
These pans are made to use on a gas stove where the flame can wrap up the sides of the pan and heat it properly. These flat top stoves do not do that. The middle of the pan heats up way more than the edges and sides.
What if you’re using a medium to low flame?
These pans work just fine on electric stove tops.
Look at all the minutes your losing out of your life making these nonsense posts and replies..., 🤷♂️
Can you put way too much oil and made the pen all spotty it's supposed to be a very light coats
I suppose you could, but if you’re wiping it out each tine it shouldn’t be an issue.
What size is that pan?
I forget now, I think I say in the video. Around 8”.
WOrks better on gas stove, flames go up and around pan, instead of just the bottom.
Yeah, I imagine it would. I wish I had a gas stove.
I have noticed that the electricity is never the same. Some days its too strong and its not the weather or season. I think the supply changes when too many people are using the grid. Like the water pressure or WiFi speed.
So I always err on slower speeds to avoid burning. Gas is better
I agree, gas is excellent and superior.
Unfortunately, that’s what I have to work with.
Thanks for watching!
I turn my pan upside down I have a glass top stove work very we
Upside down over the burner?
Why is the middle of the pan copper coloured
That is just the browning from the first layers of seasoning. It gets darker as it seasons more.
Thanks for the question, thanks for watching.
Have a Good Day!
You should check out my video on seasoning these pans. My method uses the oven and deep frying to really lock in that first layer of seasoning.
Thanks! I’ll check it out.
Take care.
2017. i wonder if his videos got better..
Probably not... 🤷♂️
You are probably better off doing oven seasoning if you don't use a gas oven/range.
I’d agree…. This was just to show it can be done on a glass top. But oven would definitely do a better job.
9m 25s for the action 9:25
You took 28 min. to tell a 5 min. process way to wordy.
Thanks for the feedback.
I assure you, properly seasoning a carbon steel pan is more than a 5 minute process.
I understand the video was long, but I didn’t intend to do a quick/short video. I did one with a detailed explanation of the process.
For every person saying it is too long, I have people tanking me for going into detail and explaining all the steps.
Can’t please everyone all the time.
Thanks for watching, thanks for the comment, take care.
I agree. How long it takes has nothing to do with describing the process. I prefer oven seasoning since it is more uniform and takes very little prep time. All the time is consumed in the oven with little interaction required.
Great video on CS skillet seasoning. In regards to flipping eggs in cast iron, I was just about to up load a video of just that when I found and watched this video. This is the video of me flippin' eggs in my Stargazer skillet: https:
//th-cam.com/video/Azbclfco39g/w-d-xo.html
There is also eggs fliped in a Lodge too on my channel.
Thanks! I appreciate the comment!
Stargazer? I would love one of those! Nice iron!
Just checked out your video, awesome! I have never tried simply because I figured the sides were too straight up and down, now I need to try it! I love my vintage iron!
Thanks for watching and thanks for the comment, take care!
The key, you might notice but I didn't emphasize, is getting the yolks kinda in that transition area between bottom and wall. Good luck.
djC653
👍
6 mins and finally gets to the info on seasoning a pan. Should of been titled, "everything I know about a pan"
+Thomas Shue
Sorry if the video was too long, or too slow to get to the point. I'll work on that for my next video. I guess I made this for my current subscriber base, so I was "sharing" , rather than just demonstrating.
But thanks for the feedback, thanks for watching.
Take care
Thomas Shue I just stopped watching because it took too long for him to get to the point
+Brian Patrick
I guess that’s the problem with trying to be thorough. I see a lot of “ short “ videos that just gloss over everything, and unless you already know what to do, those videos wouldn’t explain anything.
Have a Good Day.
Good Day Farm better to make a separate video that deals with the side subject.
+Brian Patrick
That is a valid point. I am still very new to this whole TH-cam thing, so I’m learning.
Thank you for your feedback, I will be more conscious of staying on topic for future videos.
Thanks again, have a Good Day.
Looks like too much oil to me. Shouldn't be pooling. Just my 2 cents.
+Smock Knives
Agreed, it shouldn't pool. I wipe it down between coats really good, guess he missed a little. It wasn't a lot the pooled up. As you saw, the pan was seasoned very good.
Thanks for watching, take care!
Man, you really fry the hell out of that oil, you.... Izz that a man-thing? I just luuuve you, you. I would luuuve to see your pan cakes, you...... :-D
I like it good and hot so it’ll set the egg quickly. 👍
I really wanted to see the video... but I gave up at 7:45 minutes. Thanks anyway you sure put your time an effort into it.
Unfortunately seasoning a pan is not a one minute process.
I wanted to be thorough and show the complete process.
🤷♂️
@@GoodDayFarm Thanks for your kind response. I've saved your video in the Watch Later list, eventually I'll have to see it but now I am just gathering information to decide what cookware is best for me.
I didnt see a single application. I didnt see a single wipe off. we dont need to see your face. we need to see product introduced and later wiped from pan. Very weak teaching video
Like I said in the videos, tough to do one handed.
Sorry I didn’t meet your expectations.
You don't like the highly refined vegetable oils but you use Manteca lard which is hydrogenated which makes it not really good for you. Find some Smithfield recipe ready lard pure lard no hydrogenation
Valid point!
I have processed my own lard from my own hogs, it was the best! But when I’m out, I use the Manteca.
Thanks for the suggestion, I look for that lard.
Thanks for watching, thanks for the comment and suggestion.
Take care
Lard? 😂🤣 buy your lard at the Mexican market bro.
That’s where I got the Manteca...
@@GoodDayFarm wow where I live the Mexican market has real leaf lard . What you has what is normally offered at the supermarket. I guess your area is different then.
That would be great! I’ll have to look around for a different market.
With that much butter the egg wouldn't stick to the original unseasoned pan!! Don't believe me try it!
Wrong...
And I only used just enough butter to coat the bottom of the pan.
You clearly have never cooked with carbon steel pans. Water practically sticks to them. 😉
That’s definitely more than a teaspoon lol
Yeah, maybe a tablespoon... 🤷♂️
Who eats one egg at a time?
+waynerjson
Lol! I know... it was just for demonstrating the seasoning and non stick quality of the pan. 👍😏
Actually, your supposed to use salt, oil and potato peels and stir it around. Get the sides that way.
Yes, I said I was doing it different than the manufacturers recommend method. 👍
This is not how to season carbon steel. You are supposed to blue it first then wipe with oil removing what you can before seasoning . Too much oil never seasons well in either cast iron or carbon steel.
Did you watch the video? 🤔
Guys, let's be men... Fry the hell out of that fucking oil, you.... :-D
Way to stretch a 4 minute process into 28 frigging minutes of my life I can’t get back.
You can’t season a pan in 4 minutes.
creating teaching but to put so much oil it will not stick in any pan, is a lot oil, mmmmm
Trust me, I barely coated the pan with butter.
After 8 minutes we’re going to get to it? To much talk
🤷♂️
you learned this in prison?
I don’t understand your joke... 🤔
"Manufacturers recommendations...my tried and true" ... So, you've done this for maybe a dozen or so pans, and now you're an expert...the arrogance of man. Part of the manufacturer's instructions are the use a mixture of oil, salt and potato skins as part of the cleaning process, prior to seasoning. Carbon steel does not have big pores like cast iron, but it is porous, and as such small amounts of the rust inhibitors, perhaps some of the manufacturing lubricants as well, that the manufacturer applied to the pan to prevent rusting during storage and transportation remain in the tiny pores of the carbon steel and can only be released when the pan heats up and the pores grow. From what I've read online, the oil, salt, potato mixture helps to pull the remaining rust inhibitors from the steel and bond to it, which is why they recommend disposing of the mixture after 15 mins and repeating the process a second time before you season your pan. You mention that you don't want to ingest teflon particles, but then ignore manufacturers instructions that would protect you from ingesting rust inhibitors, which wouldn't be a big deal IF they were food grade...but if that were the case, would they instruct you to use a bristle brush on the steel followed by a witch's brew to ready the pan for seasoning? They're called instructions, not recommendations, for a reason.
Where did I ever say I was an expert?
There is more than one way to season a pan, I was just sharing how I do it.
Not an expert, not arrogant.
You’re the one coming off as arrogant.
@@GoodDayFarm My point is that you skipped over a very important step, which is necessary to remove potentially toxic oils from your pan.
He cooking surface is so small compared to the pans footprint!
Nope... not at all.
How you managed to turn this into a 8 minute video is beyond me.
Fail. There is more pan than the flat bottom. The entire pan including the outside needs multiple coats of oil and a high and consistent temperature.
How is it a fail? I did multiple coats on the entire inside of the pan, not just the bottom.
I don’t as many coats on the outside, since I don’t cook on the outside, but I do enough to prevent rust.
@@GoodDayFarm It's not about preventing rust it's about cooking (carbonizing/caramelizing) a layer of the oil/grease/fat onto the surface so that it is non-stick. When a pan is seasoned properly it is even colored from the cooked on oil coating. Not a failure but you are only 1/2 way man. It's also very easy to overheat the thinner carbon steel pans and actually burn the seasoning off. It's very hard to season a pan on an electric burner which doesn't apply heat directly to the sides of the pan at all. Watch a video on how Asian chefs season their woks. They slam them with massive gas burners and when completely discolored (blued) star applying the layers of oil. Seasoning isn't a one-time thing either, it's accomplished over many uses of the pan. It also should be removed yearly and started over again. I learned a lot from my grandma who used bacon fat to season her cast iron her entire life. Cast iron is way more idiosyncratic than carbon steel. What matters most is that you are happy with the way the pan cooks. I like some things about carbon and some things about cast, both need constant care.
Correct.
You mentioned the outside, that’s what I meant about not rusting. I don’t cook with the outside.
Typically I would do this in the oven, like my cast iron, I was just showing a different technique.
I’m pretty sure I mention in the video how the seasoning will just keep getting better with use. I just did enough to make the pan useable.
I think we agree on how to do this, this was just a video showing one stage in the life of a pan.
Buy a tripod and be professional.
Should I send you my Venno? 💵💵💵
Video too much too long. But very good job ..
+Dan Becker
I can understand the too long part, but I wanted to show every step, so you the viewer could get a realistic idea of what is involved.
Thanks for the feedback, thanks for watching, take care!