@Cook Culture Amazing! I was wondering if I had done anything wrong after the first three days of seasoning (seasoned a few times the first day... then seasoned once every day there after....) but a week later.... with your step by step instructions, nothing sticks. Eggs, omelettes, nothing! Thank you!!!! The time investment is absolutely worth it and the post seasoning is a breeze! Am in love with my carbon steel pans thanks to you!
Such great news. So good to know that you will have a lifetime with the same set of pans! Good on you for putting in the effort and time to learn a lifelong skill. Happy cooking!
@@Cook-Culture And you are not kidding... these will last my lifetime and someone else's. I haven't had Teflon/non-stick for years but this is a game changer (have cast iron which I love, but hurt my hand haven't been able to pick heavy things for months).
@@williamadolphe7921 hi, can I know the temperature, how is the heat level if it's from 1 to 10? And do you use soap on pans? It always has an oily surface although I try to wipe a lot
@@larssonsoder4824 Hello, Larsson. I do not use soap at all. I use water, a scrubby... and then wipe with a towel or paper towel. Everything falls right off. I use beeswax to season and it requires very little of it. If you use oil, also use a couple of drops so that it doesn't stay oily. I use a chainmail scrubby (www.amazon.com/KITCHEN-PRO-Stainless-Chainmail-scrubber-Silicone/dp/B071FK6WL8/ref=sr_1_12?dchild=1&keywords=kitchen-pro+chain+mail+scrubby&qid=1627579502&sr=8-12) which is nice and takes everything right off, with warm water. Let me know your results and processes. Sometimes I don't have to use the chainmail scrubby because with the towel alone it gets clean (I do have a specific towel for the carbon steel pan and that's it's only use).
@@larssonsoder4824 Forgot to answer the heat temp. I never have to have it on high. I do turn the heat on ahead of time, normally one or two minutes. medium or medium high, depending on what I am cooking. And for seasoning, same procedure, since I have a gas stove, I'd say about 7 and let it sit one minute or so after washing rinsing and drying. Then I apply the beeswax and let it sit a couple of minutes at medium heat say a 5 or so. Let me know your results.
I seriously cannot begin to succinctly enough articulate just how much I appreciate this incredibly helpful and thorough video. I’ve wanted to buy a carbon steel De Buyer for several years now, but always got intimidated (and ultimately scared off) by “all” the work required. But now, after crushing this amazing video, I feel ready and confident in taking it on- it really seems easy now that I’ve watched this. Will be buying my first Mineral B tomorrow- they ought to be paying you for this… by far the most comprehensive video on the subject which answers any and all questions one could have!
This is THE BEST video I've ever come across on how to season carbon steel pans, and I've watched many other videos trying to figure out. You helped me to see all the things I'm doing wrong and how to season correctly. Also, I'm totally with you on the mission to rid the world of non-stick coatings and disposable pans, for the sake of our bodies and the planet. Thank you!!!
This is the best video I've seen for seasoning a carbon steel pan. I recently bought a de Buyer pan & followed your instructions. I feel that one of the most important steps is to wait until the next day to season with beeswax again so that the seasoning hardens. I applied a thin coat for 5 days & on the 6th day I followed the de Buyer method of grapeseed oil heated to smoke, then drain & wipe, then left on the burner for 10 minutes. The next day I was a little nervous about cooking some scrambled eggs, but all was good, the eggs slid around like they were on a non stick pan. That felt so good! I look forward to all your videos & from them I've made several changes. All of my non stick coated pans are gone, I've switched from olive oil to grapeseed oil for cooking, I use chainmail for cleaning my stainless steel, cast iron, & now carbon steel pans, bought a saucier pan that makes life easier, and bought Boos oil to fix my dry cutting board. I have one question. Being a vegetarian, I'm concerned that with very little fat in the pan may be an issue. Will seasoning with beeswax & using grapeseed oil be enough to keep it non stick?
Thanks for the info! I received my De Buyer pan two days ago..and I just finished my 4th round of seasoning this morning. I have been using the oven method- an hour in the morning and an hour at night, and letting it cool in between. The handle didn’t suffer from it and the pan is a nice and even copper color. So pretty that I am hesitant to use it..🙂. Update: Made my 1st omelet and nothing stuck!! The 4 (super thin) coats of seasoning were so worth it! The oven method made sure it was evenly coated and I didn’t have to stand over the stove to watch it.
Great news. Yes, hard for me to 'recommend this method as it does against the manufacturer's own instructions but it really is the best way. Good on you. One word of caution, go easy on the surface for several weeks as even the oven method does not harden the surface as much as I'd like and it takes a bit of cooking to really lock the surface down. Have fun!!
Hi, I bought De Buyer this summer in France, just like the one you are using. ( the handle looks like yours. It was only 30euro, very cheep.) I seasoned using instruction, cooking potato skin with oil. It kind a worked, but it was not seasoned evenly… Then, I cooked tomato source and seasoning pealed. So I started again. It seasoned still uneven. Your video is the first video using bees wax. So, you apply only bees wax for seating??? Cooking using great seed oil is still the seasoning process? Mine is black not golden color like yours. Is that ok? Mine is not Mineral B. Mineral B is too heavy and I couldn’t pick it up…. Mine is ordinary iron pan. Should i take off all and start from beginning using bees wax? Thank you for your suggestion.
If I clean pan when still hot, will it remove patina? If something sticks, clean when hot or will that take layers of patina over whole pan? Can I clean pan when warm with water so finished not affected. Oh thank you so much! Also can I use non scatching scrubber instead of chain link?
Thank you for that thorough explanation. I seasoned my de Buyer carbon plus in the oven at 200 °C and had no problem with the epoxy coating on the handle. The tip to let it harden for a longer time is very helpful, for me it's easier anyways to do one round of seasoning every evening for a week instead of spending a whole day seasoning.
Wow, I love your sheer enthusiasm for the effort. I don't mind doing the process for 5 days. In many ways I am similar to you and I have a strong attachment to the things I love to cook with and honestly that is just one time effort as you said and we can bear the fruits for generations 🤠
Thank you for this video, it is greatly appreciated! I took step 1 with my new 11.5" pro pan today, seasoning over gas and it came out beautiful. I'll be waiting at least 24hrs between. Looking forward to cooking!
I have Matfer Bourgeat and oven season using Crisco Shortening. Smoke point for this is listed at 490° F. Two pans, new, I seasoned in the 425 to 450° F range. One used pan, right or wrong, I seasoned just above the smoke point, 500- 510° F. The ones I seasoned below 500 ° F came out a dark Amber, probably like I remember you getting. The one I seasoned at higher temperature came out more near black, looking like a more well used pan. When I get a new Carbon Steel pan seasoned, I always cook Swiss Rösti (potatoes) a few times. On the black pan, on my first try, I got better results. With the lower temparature seasoned pans, I was always was getting some very slight sticking, just some very small specks stuck, just enough that I could not shake it loose and had to use a Spatula. The black pan had NONE of that on the first try. Just my observations based on what I had done and I am not sure what to think of it.
Thanks for taking the time make this thorough tutorial! I've watched all your videos on this topic and ended up buying a de Buyer. I still had lots of questions during the initial seasoning process and the 6 weeks since. You answered pretty much all of those questions in this video, including the great close ups. Thank you!
Best video on how to season the De Buyer Pan. I have one, and gave up when my first attempt to follow instructions didn't work. The information provided here worked well, as I had to go back, scrape, and redo the seasoning this way, which WORKED PERFECTLY. Faith restored in De Buyer pans . A big thank you for this. 🙏
Hi, I just wanted to say thanks for giving us such informative and thorough information with all of your videos. I just got my first carbon steel pan and I feel like I'm totally set with your expertise. I also had several questions but you've already addressed them with all of your replies to others' questions. This is a top notch experience for me as a first timer and I thank you for making it easy!!
Beyond issues with the seasoning itself, I think a lot of the problems people face with their "seasoning" not being non-sticky enough is a result of experience and technique. It takes time to dial in the ideal temps and techniques for a carbon steel pan on any given stove-top and for a particular cuisine. I can have perfect seasoning, but if my temps are way off the pan won't perform well, certainly not anything close to chemical non-stick. Not all who jump into carbon steel pans are prepared for the learning curve. I've had mine for about a year and am still improving! But that's what makes these pans so much more dynamic and engaging to cook with. A hunk of metal, yet somehow alive.
I honestly don’t know how to thank you! I’ve watched so many misleading videos on how to season the pans and it destroyed my brand new Debuyer pan. I managed to restore it and season it perfectly thanks to you!!! I will from now on come to your channel for all cook ware advice 😂
great tutorial! i normaly go the asian wok way. I heat the pan untill screaming hot, let it cool a minute, pour a drop of oil, spread it until there are no droplets and let it cool completely and it also works perfectly
Oh come on, I thought this will be something magic to do in 10 minutes, then you added time! Just joking, I know what it's involved and what dedication it takes! Keep up the good videos!
Haha! I wish I could have made it that simple! I struggled to make this video a short watch with enough information but came to realize that if I cut corners I wouldn't be delivering enough critical detail. It's a long one though! Thanks for your support!
Thank you for all the effort you put in to make this video. It is the most comprehensive of all the ones I have watched. What I get out of this video is that seasoning carbon steel is about the same as seasoning cast iron. I am very happy I run into your video! Thank you!
What you said at around 2:30 is the most important point, which I just understood after years of using my carbon steel pan. The pan has to BE seasoned not LOOK seasoned to work well. Thats why I scrubbed down my pan very well and started over. It's already better after one day now than I has ever been before. I had way too thick and carbonized layers in there instead of a good seasoning. A well seasoned pan and a black pan are two different things. Black pans can be well seasoned, but they are not necessarily.
Easier to just shallow fry potato skins with salt for the initial seasoning. The seasoning layers will build over time with frequent use as long as you avoid sauces or de glazing for the first few months.
I don’t even own a carbon steel pan, yet - but have been doing a lot of research. I ran across Cook Culture, and find the presentations invaluable!! Thank you!!
Completely agree regarding length and lack of editing. I remember watching an automobile oil change video that was something like a minute and a half. He said his motivation in making the video was frustration that other similar videos took longer to watch than the actual oil change itself!
This video was the best I’ve seen to showcase the precise time required, oil, and heat. So thank you! I have two questions: 1) can you give us a temperature you use when seasoning on stovetop? You said a “6” on the hob but what temperature is that approximately? 2) I can’t for the life of me figure out why my seasoning is ALWAYS splotchy. I followed your instructions to the letter aside from using the paste (I used canola oil). Is that the difference? I can’t seem to wipe off enough oil and whether I use the oven or stovetop it comes out sticky and messy.
One of the best clear detailed explanation of how to seasoning. Thank you I also wonder if I need cool down before I wash the pan? And as well as hot water to wash everytime I finish cooking?
Got it. I’ve been doing it all wrong. I wasn’t letting it cure. I was rushing it not letting it cure and everything was sticking and seasoning coming right off. Additionally I was getting carbon build up that was peeling off. This is the best video on how to properly season. I’ve seen many videos and this properly explains the what, why, and how. This is definitely an A class on teaching how to properly season a cast iron and carbon steel pan. Thank you very much. New sub
Question: Can I season this pan like I do my carbon steel woks - over a wok burner, like those used in a professional Chinese restaurant? The method I learnt was to use the massive flame output of the burner to literally “burn” away the protective wax coating from the manufacturer. Once that is done, I was taught to add a generous amount of high smoke point oil and deep fry an entire sliced onion. While the onion is browning I would carefully swirl and ladle the hot oil as close to the edges as possible. The onion and oil is discarded once the onion turns dark brown. Wok is allowed to cool and is considered “seasoned”.
Bought a De Buyer Mineral B frypan, did your method of seasoning and since I had the time I did it over 5 days. Results were amazing, on my first try did a nice omelette which turned out perfect. Next I did my Granny's fried mince, sweetcorn and onion.... I cried, I've made it countless times over the decades in nonstick frying pans and I've never came close. Now the first attempt in the De Buyer and it was like my Granny made it, with zero sticking and perfectly cooked (nice caramelized onions and sweetcorn with melt in the mouth beef mince). Now I can understand why chef's use this equipment, easy to clean (chainmail scrubby) and maintain.
Questions: 1. Why can't that handle go in the oven? It's metal, right? 2. If you'd soak your pan for a few minutes, would that get the carbon off? (Total newbie here.) 3. Uncle Scott (name?) said that food sticking can be bc of cooking at the wrong level of heat. Do you talk about that, and the mercury ball test? Thx.
This video is the gold standard for initial seasoning and care of your carbon steel. I have been using mine for a little longer than a year now and this chanel answers all the questions everytime. It would be awesome if you can provide some advice on two things: seasoning and use of a DeBuyer blini pan and a DeBuyer (and other brands) induction compatible griddle. Thanks again for your amazing and useful content!
HUGE help! Your video is the best I've found. In the past I've been put off having carbon or cast iron pans because I don't know how to prepare our look after them. I've just bought this exact pan and I'm halfway through building my patina. You've made the process easy so far. Thanks again!
i've been having some struggles with my new carbon steel pan. you answered all my questions. i'm retired so i actually can take a week to season my pan (after i scrub it down quite a bit.) thanks. good information
Easy way is to use gas stove method that you use for woks. Both are carbon steel. Just place pan on high gas flame and let the coating burn off. The metal will change color from silver-grey to blue. Blue oxidation. Then wash pan and wipe dry. Use oven method to season. Can repeat oven method to add multiple layers if needed. 3 seems to be average before cooking.
Howdy, de Buyer Mineral B is coated with beeswax, so the high heat method is not ideal. Hot water is all that is needed. Bluing the pan is fine but not required.
Can't thank you enough for doing this thorough video of seasoning carbon steel pans on a stovetop. I had just asked you about it a few posts back and voilà! you had it already in mind! Thank you!
@@Cook-Culture Well, I have tried with my Misen carbon steel pans the method you suggested. Let me know if I have done anything wrong. Sunday, medium heat for 5 minutes (gas burner). Then apply beeswax (Misen brand) to both pans (10 and 12 inches) and leave on heat for another 20 minutes. Allow them to cool completely. I repeated that process 3 more times that day. Then Monday morning, same process only once. Tuesday morning, only once. Wednesday morning, only once. Thursday morning only once. Tried frying an egg with neutral oil.... stuck completely. Did I miss something? Do I need to do this process a couple of more days? Let me know your thoughts.
Great tutorial, thank you! I've been using mineral iron pans for a long time, and love them, although my largest pan got quite overheated after friends stayed in our place so I had to strip it and start fresh. I came across your tutorial when looking for ways to restore my pan, and when trying to use your stove top method I find, after 2 rounds, that the golden disk does not extend to the edge of the pan on my induction stovetop because the pan is quite large. I cannot fit it in my oven, which is a bit small. Should I just keep going with additional rounds hoping that eventually the golden color will extend to the edge? The induction burner is about the size of the pan bottom, and when I cook, the pan heats evenly, although somehow the change in color associated with the seasoning is still concentrated to the center of the pan. Any advice would be greatly appreciated. Thank you
Thank you. I am having a difficult time with my new skillet, which I have had 4 months, brand, Ballarini. I used the oven method, then the potatoes and salt. the seasoning peeled off. So I scrubbed it and repeated. Food, eggs, bacon, grilled sandwiches, stuck so badly I have carbon deposits I have, so far, not been able to get off. Today I found your video, and I just ordered beeswax seasoning. I have cleaned off the old peeling seasoning and I am working on getting the carbon off. Fingers crossed I can get this pan going. I will post the results.
Great hair this episode...I love it. Oh yeah, and a wonderful video, very informative, and those moments of "rambling" really add a lot of background and understanding of the process. Thank you very much for sharing all of this with us.
@Cook-Cuture Thank you so much for this comprehensive video. I seasoned the pan based on the instructions of the factory which came with the pan, so it did not turn out so great. I will have another go at it. Only question I have if the bottom I only season once and for one round, it looked like it on the video? I am using induction. Thanks so much!
Thanks very much for the very comprehensive video on seasoning a carbon steel fry pan. I have just purchased a De Buyer fry pan # 5610.26 ( 10 inch ) with a 7.3 inch diameter contact surface. My stove is electric ( non induction ) glass top . The location I would like to use for this pan is the left front and it consists of two elements , the inner one at 6 inch diameter and the outer one at 9 inch diameter. I have the option of using the small one or both elements. The temperature setting control is 0 to 10. I would appreciate your recommendation on what option I should using for both seasoning and cooking , Thanks
This is a very informative and helpful video. Thank you. It looks like I've done everything wrong, hahaha. Used extra virgin olive oil, and way too much. Over heated the pan and didn't let it cool. I've now got carbon build up and shiny steel. I'm thinking I should take the pan back to metal. With some fine wet and dry sand paper, around 1000grit and start all over again and follow these instructions. Cheers
I have a question: I bought a wok a year ago (perfectly pre-seasoned) and I have been seasoning it for a year with coconut fat. I never had problems with carbon buildup on it so far and it looks beautiful (that’s what got me interested in carbon steel in the first place). Now I wonder why I never had issues- was the coconut fat refined and that’s why it worked well? I love using it because it’s like a paste. I now made your own bee-wax paste, can’t wait to test it! I tested it and I run a bit into problems, getting too much waxy substance on it. I scrapped it off with a razor ceramic field cleaner (very carefully, only the excess amount) and ended up using a bit oil to “thin it out”. I don’t know why this happened. Maybe my bee wax wasn’t completely “bee”, maybe I failed to remove all the initial wax. All in all, my pan is beautiful and non stick. Can’t wish for more!
Many thanks for this incredibly well done instructional video. I watched this or another Cook Culture seasoning video before seasoning my pan but I still managed to wreck it. I didn't go through the whole 5 day procedure but did 3 layers letting the pan go cold in between. The first time I cooked with the seasoned pan, everything stuck to the bottom of it. I put it aside and have planned to get back to it 'soon' months ago. Also bought another carbon steel pan at your store in Vancouver since then and haven't had the courage to season it. It's quite an investment in time, technique and hope to face it going wrong again. I now have the Cook Culture paste but haven't ventured to use it yet. My question is: after a really poor seasoning and cooking experience, how to I ensure I'm getting the pan clean enough before seasoning? Do I use soap? It's already black so I don't know how I can gauge how close I am to the surface of the pan with all spoiled layers removed.
Hi, just make sure that the surface is not peeling or flaking and that it's smooth. Then reaseason. Be careful not to overcook your seasoning and when you start cooking. Keep the heat on the lower side.
By the way....I plan to strip my cast iron pans and reseason them using the tips I learned from this video today. Buzzy Waxx and cast iron with an oven curing and a 24 hour wait will be awesome in the end.
Appreciate your videos. I have my second Mineral B that I’m seasoning now. Cant wait to rid myself of those teflon pans! And, I’m adding to my heirloom pans my kids will get at some point. I have my mothers 10” iron pan that is more than 50 years old. How cool is that! This is more than just cooking. Thank you!!!
Being new to carbon steel pans I want to thank you for breaking this down. And showing step by step what needs to be done and how to repair a damaged pan I watched many carbon steel Pan videos and this video is the most informative. Once again thanks.
Okay I've watched a couple of your videos and I find cast iron to be way easier to take care of for the day-to-day and does a great job for all cooking purposes unless it is acida food like tomatoes and then I use stainless steel
Thank you so much for these videos on seasoning carbon steel pans. If I lived in Canada I would definitely buy from you but I am in the UK. I have just bought a De Buyer Mineral B and have done my first oven seasoning using BuzzyWaxx. It all looks great. Why on earth would anyone choose the potato skin/oil method over seasoning wax? One quick question: what do you think of cooking with ghee vs grapeseed or sunflower seed oil? A lot of keto experts suggest avoiding any seed oils and prefer EVOO or avocado but I note your points about fibre. Where does that leave ghee?
I do have a temp gun. What temp is ideal for surface temp? I have a Smithey carbon steel farmhouse on a gas stove. Using buzzywaxx. Thanks for all the good info!
This video was a great instructional video on how to take care of a carbon steel pan. What temperature would be good if I decided to put it in the oven instead of cooking it in the stove top?
you're the only person that I found that mentions curing. I have the exact peeling problem you describe at after doing successive seasoning cycles without curing. I finally have a clue of what might be the problem thank you.
Hey, I have the exact same pan, seasoned it and it all looked great. However, when I cook food in it, I always have some of the patina stuck to the food (even on omelets), which wears the patina out. After a few rounds of cooking (without post-seasoning), the patina is basically gone at some spots in the pan. Is this normal? What can I do to avoid loosing the patina? Is it unhealthy to eat parts of the patina? Thank you so much for your answer!
If you hear carefully, you can hear all the teflon and ceramic non-stick cookware producers screaming! ❤ I got my first DeBuyer pan 10 years ago and never bought another teflon pan. This method makes even easier to care for it. Thank you so much for this useful video!
Great instructions. I just ordered my pan and now am concerned that I have a glass cook top. What is the difference in glass top and induction? Will I be ok seasoning on my glass top stove?
Great video covering everything that was frustrating for me the last couple years! Thanks for sharing! Can't make my mind on whether I should get a 9.5 or 10 inch mineral b. Is that half inch worth the extra weight in tour opinion? We're a family of three with a toddler. Thanks!!!
Hi, just found this video and watched it all. You talk a about removing the burnt carbon after usage which in my case I though the pan was getting "darker over time" to reach the non stick everyone is talking about. I have been using my pan for over a year now and think I never reached the "non-stick" because of all the carbon built-up on the pan. Below the black carbon my pan is very well seasoned with several layers of flaxseed oil which looks dark gold like yours. Do you have an idea how I can remove this carbon to restore my pan? Thank you!
I struggled with that exact same Mineral B DeBuyer pan for a couple of years. Some parts of the pan would retain the seasoning, but then chunks of it would start to come off. I cooked with various oils. I have very old cast iron and stainless steel pans, but I liked that the carbon steel heated more evenly (compared to the cast iron) and cleaned easier (compared to stainless). But I just couldn't maintain the seasoning on it. Your method of seasoning looks like it would work really well.
I’m not sure how you do it in the oven when the manufacturer says these are not ovenproof because of the handle for more than 10 minutes 400° which is below your smoking point? Your thoughts would be greatly appreciated.
Hi, thanks for the detailed explanation! I have one question though because I have seen many discrepancies with how should this pan be cleaned and treated after cooking, e.g. wash only with pure hot water and wipe the excess with a towel no soap at all; or hot water metal scrub and then towel no soap at all; or just traditional normal temperature water soap and any type of scrub and leave it out dry by it self. Thank You!
I don’t use chain mail scrubbers. I prefer to use coarse kosher salt and oil to scrub off any burned/stuck food particles. It’s effective on burned on food but won’t damage the seasoning. When done, just wipe it out well and rinse with water if necessary. Then dry and do a post season if necessary. I agree with many thin layers over time. That’s why mine tend to get seasoned by cooking with them after an initial seasoning or two. I have a cast iron pan that I never did season (intentionally as part of an experiment), and now I can’t tell which one it is.
Hi, each pan manufacturer has a different handle finish so it depends. This pan is the de Buyer Mineral B, which does not need to be seasoned but you should be careful when butting it in the oven. I like to seasoning my pans in the oven but it's not recommended by de Buyer and if something goes wrong it will not be under warranty. th-cam.com/video/fhhI4pOtpCc/w-d-xo.html
Great video lecture! Do you have to put oil on hot or cool pan when you building seasoning. You wait the pan to cool down after first round and do you have to preheat pan without oil again and then put oil heat again for 15min? Thank you!
Hello I have a question 🙋🏻♀️ I just purchased a Blue Carbon Steel Pan by Made-In that is seasoned already and I purchased their seasoning wax. Since it’s seasoned already, how do I move forward with the seasoning upkeep once It arrives? Thank you so much🙏🏼 I very much enjoy your videos!
Does/should the benefit of an extended seasoning-curing duration (of say 24 hours) apply to cast iron in the same way or to the same extent as to carbon steel, from your experience/understanding? Also, would it be best (for establishing the most optimal initial/base seasoning) to gently scrub a brand new Field Company cast iron skillet with fine chain mail before the first round (and/or in between each round) of this extended-duration curing method (in the oven with Field Company seasoning oil)?
I followed your excellent instructions for both of my Mineral B de Buyer pans. I used Crisbee Cream (a friend who has these same pans recommended as a good seasoning agent). I did one of your seasoning sessions with 24 hours between, for the next 5 days (5 sessions). My seasoning started flaking off... bummer. I didn't do any cooking with acids after, only typical frying things like eggs, meat, pancakes. what do you think was the issue? Should I scrub off existing seasoning and start over? Can i use your same initial seasoning method to build seasoning again? Thanks!! Erin ** edit ** i never got to the end of this video ... noticed the "damaged pan" section. Watching in. abit. sorry if i asked something you covered
@cook culture I love the content, I’m just getting started on my first De buyer Carbon Steel pan. I was wondering when you told about curing the layer overnight, with the cold temps outside can I put my pan outside for a hour or two and speed up the curing of the seasoning layer or is it the same as just letting it cook down and does the layer need the time to harden and is temperature a smaller factor in this? I would love to hear from you.
Hello, great video. I wonder if an IR thermometer would be more informative than saying the level you set your stove top at. I love my de Buyer thanks.
Great video, long and detailed explanation… but grest for this purpose… I have recognized some of the mistakes I have made earlier on. Thanks. Question: how often do I need to season the outside of the pan? Love to hear from you!
Hi, glad you liked it. Once the outside is seasoned you only need to touch it up once in a while. It's quite visual. If it looks dry then give it a once over.
Good video.Thanks! I bought a DeBuyer carbon steel pan (on your recommendation) and followed your seasoning instructions. I did 6 rounds over 5 days before cooking anything. My pan looks nothing like yours in the video. It's quite dark and didn't retain any of the shiny luster or smoothness on the cooking surface like your pan. There are a few small spots where there appears to be a little excess carbon. The surface does stick when I cook eggs. Do I just need to be patient and give it time to become non-stick, or does the dark surface mean I need to clean it up and start the seasoning process again. I used grape seed oil. Any suggestions? Thanks.
Thanks for an excellent video. My problem is that my pans are black to start with (from new). How do I know if they are seasoned properly following your instructions? Can I assume that they are never going to turn a golden brown?
Okay, It’s time to season my new Matfer Bourgeat pans! Had it not been for you and this channel, I would have purchased the Costco hexclad non-stick pans. Thank you for teaching us!
great videos !!! .... I just got a new OLD Matfer pan (no logo on the handle) ... did a oven seasoning and it looks real good ... very slick on the inside but still eggs are a PAIN ... it it finding the right temp to cook on my gas range .... ?????
I've never owned a carbon steel pan before and I'm so glad I've watched your video. I bought pan seasoning to do the method you've done and have 3 rounds done so far and it's producing a nice dark golden colour. Seems to be working pretty well so far. What I was wondering though is when I've seasoned it 5 times as suggested and I'm cooking with it, can I cook stuff like pasta sauces/tomato sauces or does the acidity damage the coating?
Thank you for making this! I was worried my first ever attempt I had done it wrong, but no, you have confirmed I was on the right track. My initial layers may have been a bit thick but i am more confodent now. Thanks again!
Good on you! If you think you have some soft thickness in your first layers you can always cook it on the stovetop at a low temp for 20 or 25 min then leave it overnight. That should help harden what you have.
I've been trying to get to the bottom of this for years and this video was AMAZINGLY helpful, especially to a fellow induction user. I was starting to feel like I couldn't get a good season on induction and was about to take my pans to a friend's house until I saw this. One question: do you think trying for a classic French omelette (on a de Buyer omelette pan) is a good thing to start trying for with a freshly seasoned pan? Or should I fry off a few rounds of salty potato skins first? Thank you for your amazing work!
I like watching you you seem to have a lot of knowledge I have thinking adopt get ride of all my non stick and try to find pans and skillets I can do on a glass top stove and also use them on my grills any help there would be nice ,thanks
just curious why you didn't use soap with the water for the initial clean? Lots of other videos seem to recommend that for getting the oil (or beeswax) off from the shipping coat.
Hi, thank you so much for your channel conving me to finaly to buy the carbon steal because of you!!! I just bought the 32cm Mineral B country farm deep frying pan with 2 handles as I wanted to cook from searing meat, cooking eggs to stir fry and thought this pan would do the fantstic job for it. My question is how to season the pan. It says Oven safe, but also says only for 10min. But watching your videos, I feel that I would like to season in my oven. Would it be safe to do so? Also, Could I use the coconut oil instead of the paste or grapseed oil? And One more! I can't find a lid for my pan, and wonder if you have a recomendation. Let me know if you know anything suitable. Thanks again for the great work and keeping the world better xx!
Hi Jed, I hope you see this since this is an almost 2 year old video. I notice that you are putting a very hot pan in cool water. Would there be a chance of warping the pan due to the thermal shock? I've seen in other videos, especially with cast iron, where everyone says let the pan cool down before putting in water. I have an Italian Bellarini 3000 arriving tomorrow and I don't want to screw it up after the initial seasoning. It's my first carbon steel pan and I could not justify the additional cost of the Mineral B to start, but still it wasn't a cheep China knock off. We do have a 60 + year old Griswold #10 cast iron I inherited that my wife loves and I'm wanting to move away from Teflon in our other pans. Cheers and Happy New Year!
I recently bought a new de buyer pan. I washed and dried it, then applied a thin layer of grapeseed oil and brought it to smoking. This was about 15 minutes on around medium heat on my gas stove. I did this twice and the pan is pretty well blackened. Subsequently saw your video on how to make the seasoning paste. Is it OK to go ahead with additional layers of the beeswax seasoning paste on top of the grapeseed oil or do I need to do something different? Thanks for the video and look forward to some advice.
I'm so glad I found your channel. Amazing videos, I've been watching your channel almost continuously since last night when I found you (apart from when asleep 😂). My carbon steel pans look awful, completely abused them for years, they are covered with black stuff that I thought what seasoning should look like. So I'm now going to get them back to their original state according to your other video and start looking after them properly. I've ordered all the tools and beeswax that you recommend. Fingers crossed I can rescue them. 🤞 And thank you!
@Cook Culture Amazing! I was wondering if I had done anything wrong after the first three days of seasoning (seasoned a few times the first day... then seasoned once every day there after....) but a week later.... with your step by step instructions, nothing sticks. Eggs, omelettes, nothing! Thank you!!!! The time investment is absolutely worth it and the post seasoning is a breeze! Am in love with my carbon steel pans thanks to you!
Such great news. So good to know that you will have a lifetime with the same set of pans! Good on you for putting in the effort and time to learn a lifelong skill. Happy cooking!
@@Cook-Culture And you are not kidding... these will last my lifetime and someone else's. I haven't had Teflon/non-stick for years but this is a game changer (have cast iron which I love, but hurt my hand haven't been able to pick heavy things for months).
@@williamadolphe7921 hi, can I know the temperature, how is the heat level if it's from 1 to 10? And do you use soap on pans? It always has an oily surface although I try to wipe a lot
@@larssonsoder4824 Hello, Larsson. I do not use soap at all. I use water, a scrubby... and then wipe with a towel or paper towel. Everything falls right off. I use beeswax to season and it requires very little of it. If you use oil, also use a couple of drops so that it doesn't stay oily. I use a chainmail scrubby (www.amazon.com/KITCHEN-PRO-Stainless-Chainmail-scrubber-Silicone/dp/B071FK6WL8/ref=sr_1_12?dchild=1&keywords=kitchen-pro+chain+mail+scrubby&qid=1627579502&sr=8-12) which is nice and takes everything right off, with warm water. Let me know your results and processes. Sometimes I don't have to use the chainmail scrubby because with the towel alone it gets clean (I do have a specific towel for the carbon steel pan and that's it's only use).
@@larssonsoder4824 Forgot to answer the heat temp. I never have to have it on high. I do turn the heat on ahead of time, normally one or two minutes. medium or medium high, depending on what I am cooking. And for seasoning, same procedure, since I have a gas stove, I'd say about 7 and let it sit one minute or so after washing rinsing and drying. Then I apply the beeswax and let it sit a couple of minutes at medium heat say a 5 or so. Let me know your results.
I seriously cannot begin to succinctly enough articulate just how much I appreciate this incredibly helpful and thorough video. I’ve wanted to buy a carbon steel De Buyer for several years now, but always got intimidated (and ultimately scared off) by “all” the work required. But now, after crushing this amazing video, I feel ready and confident in taking it on- it really seems easy now that I’ve watched this. Will be buying my first Mineral B tomorrow- they ought to be paying you for this… by far the most comprehensive video on the subject which answers any and all questions one could have!
Glad to be of service!!
This is THE BEST video I've ever come across on how to season carbon steel pans, and I've watched many other videos trying to figure out. You helped me to see all the things I'm doing wrong and how to season correctly. Also, I'm totally with you on the mission to rid the world of non-stick coatings and disposable pans, for the sake of our bodies and the planet. Thank you!!!
Great to hear!! Thank you!
This is the best video I've seen for seasoning a carbon steel pan. I recently bought a de Buyer pan & followed your instructions. I feel that one of the most important steps is to wait until the next day to season with beeswax again so that the seasoning hardens. I applied a thin coat for 5 days & on the 6th day I followed the de Buyer method of grapeseed oil heated to smoke, then drain & wipe, then left on the burner for 10 minutes. The next day I was a little nervous about cooking some scrambled eggs, but all was good, the eggs slid around like they were on a non stick pan. That felt so good! I look forward to all your videos & from them I've made several changes. All of my non stick coated pans are gone, I've switched from olive oil to grapeseed oil for cooking, I use chainmail for cleaning my stainless steel, cast iron, & now carbon steel pans, bought a saucier pan that makes life easier, and bought Boos oil to fix my dry cutting board. I have one question. Being a vegetarian, I'm concerned that with very little fat in the pan may be an issue. Will seasoning with beeswax & using grapeseed oil be enough to keep it non stick?
Thanks for the info! I received my De Buyer pan two days ago..and I just finished my 4th round of seasoning this morning. I have been using the oven method- an hour in the morning and an hour at night, and letting it cool in between. The handle didn’t suffer from it and the pan is a nice and even copper color. So pretty that I am hesitant to use it..🙂.
Update: Made my 1st omelet and nothing stuck!! The 4 (super thin) coats of seasoning were so worth it! The oven method made sure it was evenly coated and I didn’t have to stand over the stove to watch it.
Great news. Yes, hard for me to 'recommend this method as it does against the manufacturer's own instructions but it really is the best way. Good on you. One word of caution, go easy on the surface for several weeks as even the oven method does not harden the surface as much as I'd like and it takes a bit of cooking to really lock the surface down. Have fun!!
Hi, I bought De Buyer this summer in France, just like the one you are using. ( the handle looks like yours. It was only 30euro, very cheep.) I seasoned using instruction, cooking potato skin with oil. It kind a worked, but it was not seasoned evenly… Then, I cooked tomato source and seasoning pealed. So I started again. It seasoned still uneven. Your video is the first video using bees wax. So, you apply only bees wax for seating??? Cooking using great seed oil is still the seasoning process? Mine is black not golden color like yours. Is that ok? Mine is not Mineral B. Mineral B is too heavy and I couldn’t pick it up…. Mine is ordinary iron pan. Should i take off all and start from beginning using bees wax? Thank you for your suggestion.
What's the temp in oven?
If I clean pan when still hot, will it remove patina? If something sticks, clean when hot or will that take layers of patina over whole pan? Can I clean pan when warm with water so finished not affected. Oh thank you so much! Also can I use non scatching scrubber instead of chain link?
Thank you for that thorough explanation. I seasoned my de Buyer carbon plus in the oven at 200 °C and had no problem with the epoxy coating on the handle. The tip to let it harden for a longer time is very helpful, for me it's easier anyways to do one round of seasoning every evening for a week instead of spending a whole day seasoning.
Glad it helped!
Wow, I love your sheer enthusiasm for the effort. I don't mind doing the process for 5 days. In many ways I am similar to you and I have a strong attachment to the things I love to cook with and honestly that is just one time effort as you said and we can bear the fruits for generations 🤠
Thank you for the kind comment. I hope you love your new pan and get a lifetime of enjoyment. Jed
I appreciate that you offered alternatives to buying your product. It gives more credibility to your knoaledge.
Thank you for this video, it is greatly appreciated! I took step 1 with my new 11.5" pro pan today, seasoning over gas and it came out beautiful. I'll be waiting at least 24hrs between. Looking forward to cooking!
Good on you! Have fun and let me know how it goes!
I have Matfer Bourgeat and oven season using Crisco Shortening. Smoke point for this is listed at 490° F. Two pans, new, I seasoned in the 425 to 450° F range. One used pan, right or wrong, I seasoned just above the smoke point, 500- 510° F. The ones I seasoned below 500 ° F came out a dark Amber, probably like I remember you getting. The one I seasoned at higher temperature came out more near black, looking like a more well used pan. When I get a new Carbon Steel pan seasoned, I always cook Swiss Rösti (potatoes) a few times. On the black pan, on my first try, I got better results. With the lower temparature seasoned pans, I was always was getting some very slight sticking, just some very small specks stuck, just enough that I could not shake it loose and had to use a Spatula. The black pan had NONE of that on the first try. Just my observations based on what I had done and I am not sure what to think of it.
Thanks for taking the time make this thorough tutorial! I've watched all your videos on this topic and ended up buying a de Buyer. I still had lots of questions during the initial seasoning process and the 6 weeks since. You answered pretty much all of those questions in this video, including the great close ups. Thank you!
Great! I'm glad it helped!!
Best video on how to season the De Buyer Pan. I have one, and gave up when my first attempt to follow instructions didn't work. The information provided here worked well, as I had to go back, scrape, and redo the seasoning this way, which WORKED PERFECTLY. Faith restored in De Buyer pans . A big thank you for this. 🙏
Glad it helped!
Hi, I just wanted to say thanks for giving us such informative and thorough information with all of your videos. I just got my first carbon steel pan and I feel like I'm totally set with your expertise. I also had several questions but you've already addressed them with all of your replies to others' questions. This is a top notch experience for me as a first timer and I thank you for making it easy!!
Great to hear. Please feel free to reach out anytime!
Your advice is "poured gold" to me, thank you❤
Beyond issues with the seasoning itself, I think a lot of the problems people face with their "seasoning" not being non-sticky enough is a result of experience and technique. It takes time to dial in the ideal temps and techniques for a carbon steel pan on any given stove-top and for a particular cuisine. I can have perfect seasoning, but if my temps are way off the pan won't perform well, certainly not anything close to chemical non-stick. Not all who jump into carbon steel pans are prepared for the learning curve. I've had mine for about a year and am still improving! But that's what makes these pans so much more dynamic and engaging to cook with. A hunk of metal, yet somehow alive.
I honestly don’t know how to thank you! I’ve watched so many misleading videos on how to season the pans and it destroyed my brand new Debuyer pan. I managed to restore it and season it perfectly thanks to you!!! I will from now on come to your channel for all cook ware advice 😂
Thanks! Glad we were helpful for you!!
great tutorial! i normaly go the asian wok way. I heat the pan untill screaming hot, let it cool a minute, pour a drop of oil, spread it until there are no droplets and let it cool completely and it also works perfectly
i don't often log in to leave a comment but this video genuinely deserved a thank you.
Thanks!!
Excellent video, Jed, I appreciate your work!
Thanks!!
This has made the most sense of all the guides I’ve seen. I’m excited to try this on my pan. (Mine is a Misen brand)
Oh come on, I thought this will be something magic to do in 10 minutes, then you added time! Just joking, I know what it's involved and what dedication it takes! Keep up the good videos!
Haha! I wish I could have made it that simple! I struggled to make this video a short watch with enough information but came to realize that if I cut corners I wouldn't be delivering enough critical detail. It's a long one though! Thanks for your support!
Thank you for all the effort you put in to make this video. It is the most comprehensive of all the ones I have watched. What I get out of this video is that seasoning carbon steel is about the same as seasoning cast iron.
I am very happy I run into your video!
Thank you!
My friends hate me in the kitchen. Cast iron Stainless carbon steel and a paper towel to wipe the pan off after western omelette. NOTHING sticks.
What you said at around 2:30 is the most important point, which I just understood after years of using my carbon steel pan. The pan has to BE seasoned not LOOK seasoned to work well. Thats why I scrubbed down my pan very well and started over. It's already better after one day now than I has ever been before.
I had way too thick and carbonized layers in there instead of a good seasoning. A well seasoned pan and a black pan are two different things. Black pans can be well seasoned, but they are not necessarily.
Easier to just shallow fry potato skins with salt for the initial seasoning. The seasoning layers will build over time with frequent use as long as you avoid sauces or de glazing for the first few months.
I don’t even own a carbon steel pan, yet - but have been doing a lot of research. I ran across Cook Culture, and find the presentations invaluable!! Thank you!!
Glad to be of service!
This video could have been cut down to 20 minutes if you stopped rambling. Very informative, but way too long.
I loved it like that , watching while getting ready for work , very informative.
Completely agree regarding length and lack of editing.
I remember watching an automobile oil change video that was something like a minute and a half. He said his motivation in making the video was frustration that other similar videos took longer to watch than the actual oil change itself!
It’s 20 minutes at 2x speed 😂
Then go watch a shorter video. This is the longest, and best video I've seen so far.
I hate to agree, but this for sure could have been cut down.
This video was the best I’ve seen to showcase the precise time required, oil, and heat. So thank you! I have two questions: 1) can you give us a temperature you use when seasoning on stovetop? You said a “6” on the hob but what temperature is that approximately? 2) I can’t for the life of me figure out why my seasoning is ALWAYS splotchy. I followed your instructions to the letter aside from using the paste (I used canola oil). Is that the difference? I can’t seem to wipe off enough oil and whether I use the oven or stovetop it comes out sticky and messy.
I think it’s the canola oil which is very sticky. I used Larbee Puck (beeswax and lard) and it’s beautiful and glossy.
One of the best clear detailed explanation of how to seasoning. Thank you
I also wonder if I need cool down before I wash the pan? And as well as hot water to wash everytime I finish cooking?
Best therapy session ever to help me bond with my new carbon steel….Question: should one wash the pan before every seasoning?
No need. Just wipe out. Thanks!
Got it. I’ve been doing it all wrong. I wasn’t letting it cure. I was rushing it not letting it cure and everything was sticking and seasoning coming right off. Additionally I was getting carbon build up that was peeling off. This is the best video on how to properly season. I’ve seen many videos and this properly explains the what, why, and how. This is definitely an A class on teaching how to properly season a cast iron and carbon steel pan. Thank you very much. New sub
I'm glad it was helpful!! Thanks for the kind comments
Whew! This guy can talk! But I needed to hear all of it!!!! Thank you for this valuable info👍👍👍
Yes, I through the kitchen sink at this one to make sure that no stone was left unturned. I'm glad it helped.
@@Cook-Culture I’m really glad you did!!!
Question: Can I season this pan like I do my carbon steel woks - over a wok burner, like those used in a professional Chinese restaurant? The method I learnt was to use the massive flame output of the burner to literally “burn” away the protective wax coating from the manufacturer. Once that is done, I was taught to add a generous amount of high smoke point oil and deep fry an entire sliced onion. While the onion is browning I would carefully swirl and ladle the hot oil as close to the edges as possible. The onion and oil is discarded once the onion turns dark brown. Wok is allowed to cool and is considered “seasoned”.
Hi, yes, all good other that how you remove the protective coating on de Buyer
Bought a De Buyer Mineral B frypan, did your method of seasoning and since I had the time I did it over 5 days. Results were amazing, on my first try did a nice omelette which turned out perfect. Next I did my Granny's fried mince, sweetcorn and onion.... I cried, I've made it countless times over the decades in nonstick frying pans and I've never came close. Now the first attempt in the De Buyer and it was like my Granny made it, with zero sticking and perfectly cooked (nice caramelized onions and sweetcorn with melt in the mouth beef mince).
Now I can understand why chef's use this equipment, easy to clean (chainmail scrubby) and maintain.
Great news! Good on you for investing the time to get quality results. That's what it takes. Your results are inspiring for others.
Questions:
1. Why can't that handle go in the oven? It's metal, right?
2. If you'd soak your pan for a few minutes, would that get the carbon off? (Total newbie here.)
3. Uncle Scott (name?) said that food sticking can be bc of cooking at the wrong level of heat. Do you talk about that, and the mercury ball test?
Thx.
Tried several ways of seasoning my de buyer, and your way is my now preferred method. Thank you so much for the great info and thorough walk through!
Wonderful! Glad it works for you.
This video is the gold standard for initial seasoning and care of your carbon steel. I have been using mine for a little longer than a year now and this chanel answers all the questions everytime.
It would be awesome if you can provide some advice on two things: seasoning and use of a DeBuyer blini pan and a DeBuyer (and other brands) induction compatible griddle.
Thanks again for your amazing and useful content!
Hi, thank you for the compliments! I'll add your suggestions to my to-do list.
HUGE help! Your video is the best I've found. In the past I've been put off having carbon or cast iron pans because I don't know how to prepare our look after them. I've just bought this exact pan and I'm halfway through building my patina. You've made the process easy so far. Thanks again!
Glad I could help! Good on you for building that patina!
Superb dude! you're my James Hoffman of steel pans... 👍🏽👍🏽👍🏽👍🏽👍🏽
Wow, thanks!
i've been having some struggles with my new carbon steel pan. you answered all my questions. i'm retired so i actually can take a week to season my pan (after i scrub it down quite a bit.) thanks. good information
Glad I could help!
Easy way is to use gas stove method that you use for woks. Both are carbon steel. Just place pan on high gas flame and let the coating burn off. The metal will change color from silver-grey to blue. Blue oxidation. Then wash pan and wipe dry. Use oven method to season. Can repeat oven method to add multiple layers if needed. 3 seems to be average before cooking.
Howdy, de Buyer Mineral B is coated with beeswax, so the high heat method is not ideal. Hot water is all that is needed. Bluing the pan is fine but not required.
Can't thank you enough for doing this thorough video of seasoning carbon steel pans on a stovetop. I had just asked you about it a few posts back and voilà! you had it already in mind! Thank you!
Glad I could help!
@@Cook-Culture Well, I have tried with my Misen carbon steel pans the method you suggested. Let me know if I have done anything wrong. Sunday, medium heat for 5 minutes (gas burner). Then apply beeswax (Misen brand) to both pans (10 and 12 inches) and leave on heat for another 20 minutes. Allow them to cool completely. I repeated that process 3 more times that day. Then Monday morning, same process only once. Tuesday morning, only once. Wednesday morning, only once. Thursday morning only once. Tried frying an egg with neutral oil.... stuck completely. Did I miss something? Do I need to do this process a couple of more days? Let me know your thoughts.
Great tutorial, thank you! I've been using mineral iron pans for a long time, and love them, although my largest pan got quite overheated after friends stayed in our place so I had to strip it and start fresh. I came across your tutorial when looking for ways to restore my pan, and when trying to use your stove top method I find, after 2 rounds, that the golden disk does not extend to the edge of the pan on my induction stovetop because the pan is quite large. I cannot fit it in my oven, which is a bit small. Should I just keep going with additional rounds hoping that eventually the golden color will extend to the edge? The induction burner is about the size of the pan bottom, and when I cook, the pan heats evenly, although somehow the change in color associated with the seasoning is still concentrated to the center of the pan. Any advice would be greatly appreciated. Thank you
Thank you. I am having a difficult time with my new skillet, which I have had 4 months, brand, Ballarini. I used the oven method, then the potatoes and salt. the seasoning peeled off. So I scrubbed it and repeated. Food, eggs, bacon, grilled sandwiches, stuck so badly I have carbon deposits I have, so far, not been able to get off. Today I found your video, and I just ordered beeswax seasoning. I have cleaned off the old peeling seasoning and I am working on getting the carbon off. Fingers crossed I can get this pan going. I will post the results.
Hi, reduce your heat by 15 to 20%
Great hair this episode...I love it. Oh yeah, and a wonderful video, very informative, and those moments of "rambling" really add a lot of background and understanding of the process. Thank you very much for sharing all of this with us.
Haha....I kinda miss my COVID hair. Glad you enjoyed the video.
@Cook-Cuture Thank you so much for this comprehensive video. I seasoned the pan based on the instructions of the factory which came with the pan, so it did not turn out so great. I will have another go at it. Only question I have if the bottom I only season once and for one round, it looked like it on the video? I am using induction. Thanks so much!
I cannot use seed oil as it causes me inflammation. Can I use tallow or ghee to season the pan?
Thanks very much for the very comprehensive video on seasoning a carbon steel fry pan. I have just purchased a De Buyer fry pan # 5610.26 ( 10 inch ) with a 7.3 inch diameter contact surface.
My stove is electric ( non induction ) glass top . The location I would like to use for this pan is the left front and it consists of two elements , the inner one at 6 inch diameter and the outer one
at 9 inch diameter. I have the option of using the small one or both elements. The temperature setting control is 0 to 10. I would appreciate your recommendation on what option I should using for both seasoning and cooking , Thanks
This is a very informative and helpful video.
Thank you.
It looks like I've done everything wrong, hahaha.
Used extra virgin olive oil, and way too much. Over heated the pan and didn't let it cool.
I've now got carbon build up and shiny steel.
I'm thinking I should take the pan back to metal. With some fine wet and dry sand paper, around 1000grit and start all over again and follow these instructions.
Cheers
Thanks for giving me hope, my steel pan is starting to do pretty well after seasoning and three attempts cooking.
Great!
@@Cook-Culture Still improving...seems like a sauté of onion before the eggs helps.
I have a question: I bought a wok a year ago (perfectly pre-seasoned) and I have been seasoning it for a year with coconut fat. I never had problems with carbon buildup on it so far and it looks beautiful (that’s what got me interested in carbon steel in the first place). Now I wonder why I never had issues- was the coconut fat refined and that’s why it worked well? I love using it because it’s like a paste. I now made your own bee-wax paste, can’t wait to test it!
I tested it and I run a bit into problems, getting too much waxy substance on it. I scrapped it off with a razor ceramic field cleaner (very carefully, only the excess amount) and ended up using a bit oil to “thin it out”. I don’t know why this happened. Maybe my bee wax wasn’t completely “bee”, maybe I failed to remove all the initial wax. All in all, my pan is beautiful and non stick. Can’t wish for more!
Helpful to see it on a glass stovetop! Was wondering how to get the bottom
Glad I could help!
Many thanks for this incredibly well done instructional video. I watched this or another Cook Culture seasoning video before seasoning my pan but I still managed to wreck it. I didn't go through the whole 5 day procedure but did 3 layers letting the pan go cold in between. The first time I cooked with the seasoned pan, everything stuck to the bottom of it. I put it aside and have planned to get back to it 'soon' months ago. Also bought another carbon steel pan at your store in Vancouver since then and haven't had the courage to season it. It's quite an investment in time, technique and hope to face it going wrong again. I now have the Cook Culture paste but haven't ventured to use it yet. My question is: after a really poor seasoning and cooking experience, how to I ensure I'm getting the pan clean enough before seasoning? Do I use soap? It's already black so I don't know how I can gauge how close I am to the surface of the pan with all spoiled layers removed.
Hi, just make sure that the surface is not peeling or flaking and that it's smooth. Then reaseason.
Be careful not to overcook your seasoning and when you start cooking. Keep the heat on the lower side.
@@Cook-Culture Many thanks for the advice.
By the way....I plan to strip my cast iron pans and reseason them using the tips I learned from this video today. Buzzy Waxx and cast iron with an oven curing and a 24 hour wait will be awesome in the end.
Appreciate your videos. I have my second Mineral B that I’m seasoning now. Cant wait to rid myself of those teflon pans! And, I’m adding to my heirloom pans my kids will get at some point. I have my mothers 10” iron pan that is more than 50 years old. How cool is that! This is more than just cooking. Thank you!!!
Awesome! So great. Your kids will inherit some great cookware!!
Being new to carbon steel pans I want to thank you for breaking this down. And showing step by step what needs to be done and how to repair a damaged pan I watched many carbon steel Pan videos and this video is the most informative. Once again thanks.
Okay I've watched a couple of your videos and I find cast iron to be way easier to take care of for the day-to-day and does a great job for all cooking purposes unless it is acida food like tomatoes and then I use stainless steel
What an amazing video. So much information. I'm only wondering how you take off the whole season of the pan after months to create a new one.
When I do I just simply use white vinegar and simmer for 20 min
Thank you so much for these videos on seasoning carbon steel pans. If I lived in Canada I would definitely buy from you but I am in the UK. I have just bought a De Buyer Mineral B and have done my first oven seasoning using BuzzyWaxx. It all looks great. Why on earth would anyone choose the potato skin/oil method over seasoning wax?
One quick question: what do you think of cooking with ghee vs grapeseed or sunflower seed oil? A lot of keto experts suggest avoiding any seed oils and prefer EVOO or avocado but I note your points about fibre. Where does that leave ghee?
I do have a temp gun. What temp is ideal for surface temp? I have a Smithey carbon steel farmhouse on a gas stove. Using buzzywaxx. Thanks for all the good info!
This video was a great instructional video on how to take care of a carbon steel pan. What temperature would be good if I decided to put it in the oven instead of cooking it in the stove top?
I go at around 425 to 450
you're the only person that I found that mentions curing. I have the exact peeling problem you describe at after doing successive seasoning cycles without curing. I finally have a clue of what might be the problem thank you.
Hopefully that helps! If it continues, try stripping the pan again, simmering with white vinegar for 20 min
You have taught me so much. I can never look at a frying pan the same again.
And I ordered a de Buyer.
Glad it was useful!
Hey,
I have the exact same pan, seasoned it and it all looked great. However, when I cook food in it, I always have some of the patina stuck to the food (even on omelets), which wears the patina out. After a few rounds of cooking (without post-seasoning), the patina is basically gone at some spots in the pan. Is this normal? What can I do to avoid loosing the patina? Is it unhealthy to eat parts of the patina?
Thank you so much for your answer!
If you hear carefully, you can hear all the teflon and ceramic non-stick cookware producers screaming! ❤ I got my first DeBuyer pan 10 years ago and never bought another teflon pan. This method makes even easier to care for it. Thank you so much for this useful video!
Thanks for the feedback
Great instructions. I just ordered my pan and now am concerned that I have a glass cook top. What is the difference in glass top and induction? Will I be ok seasoning on my glass top stove?
Hi, yes, heat is heat. It will be fine.
Wait omg just realised you’re called jed too that’s amazing
Been following every single one of your guises for ages
😀
Great video covering everything that was frustrating for me the last couple years! Thanks for sharing! Can't make my mind on whether I should get a 9.5 or 10 inch mineral b. Is that half inch worth the extra weight in tour opinion? We're a family of three with a toddler. Thanks!!!
Yes, go for the 10"!
@@Cook-Culture Will do! Thanks a lot! Keep up the amazing work!
Hi, just found this video and watched it all. You talk a about removing the burnt carbon after usage which in my case I though the pan was getting "darker over time" to reach the non stick everyone is talking about. I have been using my pan for over a year now and think I never reached the "non-stick" because of all the carbon built-up on the pan. Below the black carbon my pan is very well seasoned with several layers of flaxseed oil which looks dark gold like yours. Do you have an idea how I can remove this carbon to restore my pan? Thank you!
I struggled with that exact same Mineral B DeBuyer pan for a couple of years. Some parts of the pan would retain the seasoning, but then chunks of it would start to come off. I cooked with various oils. I have very old cast iron and stainless steel pans, but I liked that the carbon steel heated more evenly (compared to the cast iron) and cleaned easier (compared to stainless). But I just couldn't maintain the seasoning on it. Your method of seasoning looks like it would work really well.
Good luck. Let me know how you make out!
I’m not sure how you do it in the oven when the manufacturer says these are not ovenproof because of the handle for more than 10 minutes 400° which is below your smoking point? Your thoughts would be
greatly appreciated.
Hi, thanks for the detailed explanation! I have one question though because I have seen many discrepancies with how should this pan be cleaned and treated after cooking, e.g. wash only with pure hot water and wipe the excess with a towel no soap at all; or hot water metal scrub and then towel no soap at all; or just traditional normal temperature water soap and any type of scrub and leave it out dry by it self. Thank You!
I don’t use chain mail scrubbers. I prefer to use coarse kosher salt and oil to scrub off any burned/stuck food particles. It’s effective on burned on food but won’t damage the seasoning.
When done, just wipe it out well and rinse with water if necessary. Then dry and do a post season if necessary.
I agree with many thin layers over time. That’s why mine tend to get seasoned by cooking with them after an initial seasoning or two.
I have a cast iron pan that I never did season (intentionally as part of an experiment), and now I can’t tell which one it is.
Thank you for making this video! Can we put it in the oven to cut time also do you need to season the handle?
Hi, each pan manufacturer has a different handle finish so it depends. This pan is the de Buyer Mineral B, which does not need to be seasoned but you should be careful when butting it in the oven. I like to seasoning my pans in the oven but it's not recommended by de Buyer and if something goes wrong it will not be under warranty. th-cam.com/video/fhhI4pOtpCc/w-d-xo.html
Very helpful tutorial. Thank you.
Could you tell me the temp of the fry pan during seasoning?
Just below the smoke point
Great video lecture! Do you have to put oil on hot or cool pan when you building seasoning. You wait the pan to cool down after first round and do you have to preheat pan without oil again and then put oil heat again for 15min? Thank you!
Oil onto a warm pan and yes, repeat the process.
@@Cook-Culture thank you!
best video around on this topic, thank you so much. bought some of your seasoning wax!
Glad it was helpful!
Hello I have a question 🙋🏻♀️ I just purchased a Blue Carbon Steel Pan by Made-In that is seasoned already and I purchased their seasoning wax. Since it’s seasoned already, how do I move forward with the seasoning upkeep once It arrives? Thank you so much🙏🏼 I very much enjoy your videos!
Hi, wash and use. The factory seasoning will be young so post season after each use for a while.
Does/should the benefit of an extended seasoning-curing duration (of say 24 hours) apply to cast iron in the same way or to the same extent as to carbon steel, from your experience/understanding?
Also, would it be best (for establishing the most optimal initial/base seasoning) to gently scrub a brand new Field Company cast iron skillet with fine chain mail before the first round (and/or in between each round) of this extended-duration curing method (in the oven with Field Company seasoning oil)?
I followed your excellent instructions for both of my Mineral B de Buyer pans. I used Crisbee Cream (a friend who has these same pans recommended as a good seasoning agent). I did one of your seasoning sessions with 24 hours between, for the next 5 days (5 sessions). My seasoning started flaking off... bummer. I didn't do any cooking with acids after, only typical frying things like eggs, meat, pancakes. what do you think was the issue?
Should I scrub off existing seasoning and start over? Can i use your same initial seasoning method to build seasoning again?
Thanks!! Erin
** edit ** i never got to the end of this video ... noticed the "damaged pan" section. Watching in. abit. sorry if i asked something you covered
Hi, how did you make out. I'd say that you may have had too high of heat.
If the stove is set at a 6, what is the max? Very good and informative presentation. Thank you.
@cook culture
I love the content, I’m just getting started on my first De buyer Carbon Steel pan. I was wondering when you told about curing the layer overnight, with the cold temps outside can I put my pan outside for a hour or two and speed up the curing of the seasoning layer or is it the same as just letting it cook down and does the layer need the time to harden and is temperature a smaller factor in this? I would love to hear from you.
Hi, I haven't experimented with that throughly, so I can only speak to the long cure. Sorry that I don't have a good answer.
Hello, great video. I wonder if an IR thermometer would be more informative than saying the level you set your stove top at. I love my de Buyer thanks.
Hi, I don't like to reference an IR gun as most people don't have one.
Great video, long and detailed explanation… but grest for this purpose… I have recognized some of the mistakes I have made earlier on. Thanks. Question: how often do I need to season the outside of the pan? Love to hear from you!
Hi, glad you liked it. Once the outside is seasoned you only need to touch it up once in a while. It's quite visual. If it looks dry then give it a once over.
Good video.Thanks! I bought a DeBuyer carbon steel pan (on your recommendation) and followed your seasoning instructions. I did 6 rounds over 5 days before cooking anything. My pan looks nothing like yours in the video. It's quite dark and didn't retain any of the shiny luster or smoothness on the cooking surface like your pan. There are a few small spots where there appears to be a little excess carbon. The surface does stick when I cook eggs. Do I just need to be patient and give it time to become non-stick, or does the dark surface mean I need to clean it up and start the seasoning process again. I used grape seed oil. Any suggestions? Thanks.
Thanks for an excellent video. My problem is that my pans are black to start with (from new). How do I know if they are seasoned properly following your instructions? Can I assume that they are never going to turn a golden brown?
If it has a slight sheen, and is smooth, you should be good
Okay, It’s time to season my new Matfer Bourgeat pans! Had it not been for you and this channel, I would have purchased the Costco hexclad non-stick pans. Thank you for teaching us!
My pleasure. Thank you for your interest. I'm glad to know you have pans that will last forever.
great videos !!! .... I just got a new OLD Matfer pan (no logo on the handle) ... did a oven seasoning and it looks real good ... very slick on the inside but still eggs are a PAIN ... it it finding the right temp to cook on my gas range .... ?????
I would suspect that, yes. Try 1/3 heat, preheat for 5 min, and see what happens.
I've never owned a carbon steel pan before and I'm so glad I've watched your video. I bought pan seasoning to do the method you've done and have 3 rounds done so far and it's producing a nice dark golden colour. Seems to be working pretty well so far. What I was wondering though is when I've seasoned it 5 times as suggested and I'm cooking with it, can I cook stuff like pasta sauces/tomato sauces or does the acidity damage the coating?
Hi, cook fatty foods for a while before you jump into cooking acidic foods. You can do it but you want to make sure your seasoning is strong
Thank you for making this! I was worried my first ever attempt I had done it wrong, but no, you have confirmed I was on the right track. My initial layers may have been a bit thick but i am more confodent now. Thanks again!
Good on you! If you think you have some soft thickness in your first layers you can always cook it on the stovetop at a low temp for 20 or 25 min then leave it overnight. That should help harden what you have.
dont panic about the season seasoning just cook with the pan over time it will get better
I've been trying to get to the bottom of this for years and this video was AMAZINGLY helpful, especially to a fellow induction user. I was starting to feel like I couldn't get a good season on induction and was about to take my pans to a friend's house until I saw this. One question: do you think trying for a classic French omelette (on a de Buyer omelette pan) is a good thing to start trying for with a freshly seasoned pan? Or should I fry off a few rounds of salty potato skins first? Thank you for your amazing work!
A fresh pan should do just fine if you use the right amount of heat and butter
I like watching you you seem to have a lot of knowledge I have thinking adopt get ride of all my non stick and try to find pans and skillets I can do on a glass top stove and also use them on my grills any help there would be nice ,thanks
You'll be fine with iron and/or stainless steel
just curious why you didn't use soap with the water for the initial clean? Lots of other videos seem to recommend that for getting the oil (or beeswax) off from the shipping coat.
They use grapeseed so nothing to remove. I used it as the seasoning
I have learned a key to getting a great seasoning is heat. Finding that sweet-zone where the oil begins smoking has gotten me great results. 🔥
Hi, thank you so much for your channel conving me to finaly to buy the carbon steal because of you!!!
I just bought the 32cm Mineral B country farm deep frying pan with 2 handles as I wanted to cook from searing meat, cooking eggs to stir fry and thought this pan would do the fantstic job for it.
My question is how to season the pan. It says Oven safe, but also says only for 10min. But watching your videos, I feel that I would like to season in my oven. Would it be safe to do so?
Also, Could I use the coconut oil instead of the paste or grapseed oil?
And One more! I can't find a lid for my pan, and wonder if you have a recomendation. Let me know if you know anything suitable.
Thanks again for the great work and keeping the world better xx!
Also, would it be possible to buy your seasoning paste in UK?
Thank you so much. Fabulous, thorough instructions. Nit a cheap pan but so worth while.
Hi Jed, I hope you see this since this is an almost 2 year old video. I notice that you are putting a very hot pan in cool water. Would there be a chance of warping the pan due to the thermal shock? I've seen in other videos, especially with cast iron, where everyone says let the pan cool down before putting in water. I have an Italian Bellarini 3000 arriving tomorrow and I don't want to screw it up after the initial seasoning. It's my first carbon steel pan and I could not justify the additional cost of the Mineral B to start, but still it wasn't a cheep China knock off. We do have a 60 + year old Griswold #10 cast iron I inherited that my wife loves and I'm wanting to move away from Teflon in our other pans. Cheers and Happy New Year!
I recently bought a new de buyer pan. I washed and dried it, then applied a thin layer of grapeseed oil and brought it to smoking. This was about 15 minutes on around medium heat on my gas stove. I did this twice and the pan is pretty well blackened. Subsequently saw your video on how to make the seasoning paste. Is it OK to go ahead with additional layers of the beeswax seasoning paste on top of the grapeseed oil or do I need to do something different? Thanks for the video and look forward to some advice.
Howdy, here is a video on smoking oil: th-cam.com/video/-z6ESlIiLoM/w-d-xo.html&t
If you find that the pan is working well then keep seasoning.
Awesome video, thank you! Hey in rounds 2-5, do you apply the oil to the outside as well? Or just the inside for 2-5?
Ah I searched for OUTSIDE and found your comment for this question. 1 on the outside (maybe 2) and that should be good.
Yes, You got it!
I'm so glad I found your channel. Amazing videos, I've been watching your channel almost continuously since last night when I found you (apart from when asleep 😂). My carbon steel pans look awful, completely abused them for years, they are covered with black stuff that I thought what seasoning should look like. So I'm now going to get them back to their original state according to your other video and start looking after them properly. I've ordered all the tools and beeswax that you recommend. Fingers crossed I can rescue them. 🤞 And thank you!
No need to cross your fingers! You'll get it. Reach out if you need help.