Hey all! The previous upload had an audio glitch so I've re-uploaded the fixed version. Sadly, that means we lost all of your lovely comments. I will add a few back here to make it feel less lonely! You've left some really great info that will be helpful to others! Thanks for that!
From @malcontent510: I have one carbon steel pan (8") & a couple cast iron pans (6" + 10"). I appreciate how you're pointing out the positives without overselling them as perfect tools.
I am French and I was raised with carbon steel pans. I never take any special precaution to wash them and I have no problem . After washing I put it back on the burner with peanut oil until it start to smoke and then wipe out the extra oil. I season my pans in my gas grill outside with peanut oil at about 600F and I let them cook tor about 30-40 minutes. Make sure to not put too much oil are they will be gummy.
The de Buyer are excellent quality. I went with the Lodge carbon steel and they have been great I completely agree non-stick pans are a waste of material
@@HowToMakeDinnerThe Lodge carbon steel will get the job done but are not as refined as the de-buyer. Some of my Lodge pans are very well seasoned and work quite well. I may be done buying non-stick it is so wasteful and probably toxic.
Thanks! I seasoned my big DeBuyer in the oven; I think I burned off the protective coating, but it hasn't been missed. (You probably want good ventilation if you're doing the same) After a bunch of use, it's got a nice dark complexion; some it might be carbon build-up that has naturally become part of the seasoning layer.
From @glendahingley491: Yeah - the only teflon pan that seems to last a long time at our house is our egg pan and they seem to go a good ten years. Maybe it's just me with the arthritic hands, but the thing I keep seeing is that the handles on those carbon steel pans look super uncomfortable to use. I'll have to do some testing.
From @huckleberrycarignan9745 • OMG - I've taken the same route - carbon steel. We converted to an induction stove and was forced to change. I LOVE it • I find I add some oil every time . Also I've been washing it with lots of water (no soap) and a steel mesh thingy
From @apistosig4173: Hey Paula - the DeBuyer Mineral B is my pans of choice - excellent. Personally I found it a pain to season but it was worth all the angst. I also prefer the riveted handles over the spot welded types.
As a hiker, camper and home cook I use many diferent pans. Hiking cookware will always be a compromise. Camping its cast iron and in the kitchen its cast iron and carbon steel. Stainless Steel? yes I have one but we've never got along and I never really learned how to use it.
I have 4 pans from de Buyers. You really have to pay close attention to and diligently remove the beeswax coating from the pan. My initial curing was a disaster and I had to redo the process.
From @lanceraiku: I don't have any carbon steel pans but I do have a woke I love to use. It's so easy to clean just water and a steel chain mail scrubber. I'll have to buy a pan in the future to try it out.
From @STVG71: Nice informative video! I too ditched just about all of my old teflon pans but went the stainless steel route. Not le creuset priced pans but kept in the $40 range just because I knew there would be some learning involved (like that I've been using a way too hot pan for everything lol). I just liked the idea of being able to put them in the oven and not have to worry about water like I do with my cast iron. I may look into a little one or two egg sized carbon steel sized fry pan to eventually replace one of two remaining teflon pans I use for eggs. Thank you!
Interesting! I did use that method on my big Matfer, but I also did the oven method because the seasoning came right off the first time. It's a real trial and error scenario! (So far I'm much happier with my De Buyers.)
DeBuyer is my only brand I have exp with. My seasoning my be a bit controversial, if your is Uncle Scott. lol I use flaxseed @ 500 degrees for an hour. I was pleasantly surprised that it blued my pan as well. Which is an extra layer of protection from rust. @@HowToMakeDinner
From @thomasb331: Wonderful video! I just went through a similar process with switching from PTFE pans to carbon steel and cast iron. I followed the instructions from the Cook Culture TH-cam channel (Canadian, out of Vancouver!). I picked a 12 inch Matfer Bourgeat that is the first (and still only) size in their new second generation line, which is supposed to eliminate the spinning problem. The older generation could warp downwards with heat (when cooled they might go back into shape, which may be why the warp can't be spotted when the pan is cool). Generally, induction set too high initially or the wrong-sized electric element could cause warping. For seasoning, I followed Cook Culture's advice. I rubbed in a very thin layer of grape seed oil on the whole surface, and put in the oven (upside down) for an hour. I set the oven at 410 F, as Cook Culture said reaching the smoke point isn't necessary. Rather, it's important to put only an extremely thin layer of oil on-- when rubbing the oil with a lint-free cloth or paper towel, do it as if you're trying to remove the oil, which still won't get all the oil off. My Matfer came out of the oven beautifully bronzed, and I repeated this seasoning three more times. The new Matfers don't have a protective wax coating when shipping, so they'll start oxidizing soon after opening the special plastic bag they come in, so I started the seasoning process right away. After cooking, I handle the Matfer and the 8 inch Lodge cast iron the same way. I clean them with very hot running water (I wear gloves), and use a chain mail scrubber. I give them a wipe with paper towel, and then heat them up on the stove to eliminate all remaining moisture. About 15 minutes later I rub in a very thin layer of grape seed oil, and let that cure for a few minutes and then let them cool. The Matfer is starting to turn a darker brown, and is somewhat splotchy looking, which is normal. I really like the idea that reseasoning the pan can restore its nonstick feature. Cooking with acidic food (tomato, vinegar, etc.) can break down the seasoning. In the past, soap with lye would do the same, but soap today is less of a problem. However, I only have used the chain mail scrubber, and it's been great. So far, the Matfer and the Lodge have been very nonstick. For eggs, I follow this technique: heat the pan, add oil until it shimmers (if butter is used, wait until the moisture bubbles off), then add eggs that are at room temperature. There is a short period of time when you shouldn't move the eggs-- let them cook a bit and they will release naturally and become easy to move. The Lodge pan I got was preseasoned. There are some preseasoned carbon steel pans coming on the market, such as the Oxo Obsidian, which may be good options for those starting out in replacing Teflon or ceramic pans. I found the Matfers and Debuyers hard to find in the size I wanted. For Debuyer I wanted the Pro version because it can be put into the oven without worrying about the coating on the handle. I was drawn to the Matfers because they don't have rivets connecting the handle, which give a cleaner look, and are easier to keep clean. The 12 inch Matfer is much lighter than what a 12 inch cast iron would weigh. For a smaller size, the 8 inch Lodge cast iron has been excellent and not that heavy-- just needed a silicon cover for the handle which can get very hot.
Good video. To avoid warping make sure your pan isn't larger than the cooking field and heat it up slowly, especially on ceramic cooktops or induction.
the reason these "non stick" pans are being outlawed is their use of what is now known as "forever chemicals" eg: chemicals that while toxic will not break down hence known as forever chemicals. Go carbon steel or cast iron - these pans can be willed to your children and in turn their children and so on. Once cast iron or carbon steel is seasoned - they can't be surpassed IMHO
Smooth egg toss! I wouldn't have the confidence to try that. lol. I have never had a carbon steel pan but am thinking of investing in one. I did get a cast-iron skillet for Christmas that I admittedly am afraid to use since there are so many rules! 😆I've just been using cookware that I could wash normally, but I know these would cook so much better! Thanks for the recommendation!
I've had a heavier stainless fry pan for 30 years and noticed recently that even stainless will not last forever. I have abused that thing so badly though so it is little wonder. Noticed recently some micro pitting on the cooking surface. Not sure but I think it may have gotten so hot from oil burning on pan for hours accidently left unattended - oil turned to carbon and that carbon reached such high temps that it altered the alloy such that micro-rusting could occur. Still, SS is the most durable pan, and with practice, oil, and proper temp I can easily get eggs to slide around in pan "like no-bodies business". Regarding carbon steal, I remember my father mastered a beat up one without a handle (those WW ll vets were crafty that way). Still remember his advice on cooking eggs low and slow, bacon hot and fast. This was of course before microwaves - dad's method of heating up leftovers was so simple and effective (put a little water in the bottom of the pan, slap leftovers in pan, crank up the burner and cover - steam would get things perfectly hot in no time).😎
Yes! One of my stainless steel pots is starting to look worse for wear as well. It has definitely been burned more than once… and has seen the inside of a dishwasher several times too. I do wonder if this depends on the quality as well…
@@HowToMakeDinner Yes, there are many grades of SS. 18/10 (nickel/chome) is commonly the best I think. Lower grades will actually rust. Mine is heavy18/10 and lasted 25 years before I noticed the above mentioned micro-pitting after I burnt oil at max temp accidently for several hour(don't ask about the smell.) I could sand it down because it is only surface pitting, but have not because have noticed very little difference in performance(pit area resists hot oiling a tad more.
I have 3 Carbon steel pans and I love them. The only drawback with them is if you sear a steak in them, and wants to make a red wine pan sauce after, you totally destroy the seasoning. Sure, it's just to re-season the pan again, and all is well. But that is as I said the only drawback from my perspective.
When the metal heats up it expands causing the spinning pan. I know De Buyer has accounted for this so their pans are concave on the bottom. This can cause an "island" on the cooking side. I have the De Buyer Mineral B Pro line w/stainless steel handles.
@@HowToMakeDinner My 12 in Matfer started spinning on me a while back. To fix I heated it up and using a rubber mallet, I beat the crap out of it until it stopped spinning on my flat top. It was 3-4 months ago and still working great.
The potato peels method didn't work so well for me, so I used the method from serious eats. Apply a drop of oil, wipe it dry, then put in on a hot burner. Repeat 24 times. Then a few times a month after that. Now it's perfection.
@2:59 - Which pan is that? It looks like it's not well seasoned, and it doesn't seem to flat on the bottom! (it's wobbling as it's being wiped) [edit: Ah, I see at around @8:38 it's a larger Matfer, which may have been overheated.. I have the opposite - a very small matfer that I use for eggs, and a large (12" I think) DeBuyer for most other things. I believe the DeBuyer is thicker and more resistant to warping; it's definitely solid.]
the color tells me your using to little heat. my carbon pans are pitch black, but my wok isnt black all the way up, as my electric stove doesnt give enough umpfff. love cast iron and carbon steel, use it for everything :)
Great video. Carbon steel is the best. The potato peels actually provide starch. the salt is an abrasive to keep the potato bits from building unevenly. The starch is really what seasons the pan by building a light and even coating of carbon seasoning. cook those peels until they're dark brown. After the peel seasoning, just rinse out food bits and dry the pan. Only cook fatty foods at first..ie Bacon, this will quickly build the nonstick coating of carbon. before you know it, the pan will have that beautiful blackness that we all see in a professional kitchen that nothing will stick to. It's quite different than a polymerized cast iron pan seasoning.
Can’t put it in the oven? Unsatisfactory. Carbon steel will warp unless carefully pre-heated on a gas grill. Induction? For sure it will warp. Glasstop? It becomes a spinner and might return to flat when it cools. Maybe. Sear a steak? Bye, bye seasoning. Constant attention and maintenance to your seasoning. No thanks. And leeching is a risk. Uncle Scott says people like the metallic taste of a carbon steel, and this includes arsenic. Sliding eggs is a parlor trick that can be achieved on stainless with the same amount of effort. Carbon steel is much more hassle than it’s worth. Curtis Stone non-stick has last for years. And HexClad has been the best for 5+ years.
![เปิดบ้าน พี่ตูน Bodyslam หลังใหม่คนแรก ที่ภูเก็ต l [Nickynachat]](http://i.ytimg.com/vi/flFwcmyDQSk/mqdefault.jpg)
Hey all! The previous upload had an audio glitch so I've re-uploaded the fixed version. Sadly, that means we lost all of your lovely comments. I will add a few back here to make it feel less lonely! You've left some really great info that will be helpful to others! Thanks for that!
From @malcontent510:
I have one carbon steel pan (8") & a couple cast iron pans (6" + 10"). I appreciate how you're pointing out the positives without overselling them as perfect tools.
I am French and I was raised with carbon steel pans. I never take any special precaution to wash them and I have no problem . After washing I put it back on the burner with peanut oil until it start to smoke and then wipe out the extra oil.
I season my pans in my gas grill outside with peanut oil at about 600F and I let them cook tor about 30-40 minutes.
Make sure to not put too much oil are they will be gummy.
That is a great tip! Thank you!
These videos deserves even more thank you
The de Buyer are excellent quality. I went with the Lodge carbon steel and they have been great I completely agree non-stick pans are a waste of material
I haven’t seen the Lodge ones! I’ll keep my eye out for those.
@@HowToMakeDinnerThe Lodge carbon steel will get the job done but are not as refined as the de-buyer. Some of my Lodge pans are very well seasoned and work quite well. I may be done buying non-stick it is so wasteful and probably toxic.
Thanks! I seasoned my big DeBuyer in the oven; I think I burned off the protective coating, but it hasn't been missed. (You probably want good ventilation if you're doing the same) After a bunch of use, it's got a nice dark complexion; some it might be carbon build-up that has naturally become part of the seasoning layer.
From @glendahingley491:
Yeah - the only teflon pan that seems to last a long time at our house is our egg pan and they seem to go a good ten years. Maybe it's just me with the arthritic hands, but the thing I keep seeing is that the handles on those carbon steel pans look super uncomfortable to use. I'll have to do some testing.
From @huckleberrycarignan9745
• OMG - I've taken the same route - carbon steel. We converted to an induction stove and was forced to change. I LOVE it
• I find I add some oil every time . Also I've been washing it with lots of water (no soap) and a steel mesh thingy
From @apistosig4173:
Hey Paula - the DeBuyer Mineral B is my pans of choice - excellent. Personally I found it a pain to season but it was worth all the angst. I also prefer the riveted handles over the spot welded types.
As a hiker, camper and home cook I use many diferent pans. Hiking cookware will always be a compromise. Camping its cast iron and in the kitchen its cast iron and carbon steel. Stainless Steel? yes I have one but we've never got along and I never really learned how to use it.
I have 4 pans from de Buyers. You really have to pay close attention to and diligently remove the beeswax coating from the pan. My initial curing was a disaster and I had to redo the process.
Yes. And in the video they just said to use hot water and no soap, which surprised me! I just used really really hot water. 💦
From @lanceraiku:
I don't have any carbon steel pans but I do have a woke I love to use. It's so easy to clean just water and a steel chain mail scrubber. I'll have to buy a pan in the future to try it out.
From @STVG71:
Nice informative video! I too ditched just about all of my old teflon pans but went the stainless steel route. Not le creuset priced pans but kept in the $40 range just because I knew there would be some learning involved (like that I've been using a way too hot pan for everything lol). I just liked the idea of being able to put them in the oven and not have to worry about water like I do with my cast iron. I may look into a little one or two egg sized carbon steel sized fry pan to eventually replace one of two remaining teflon pans I use for eggs. Thank you!
The salt, skins and oil method is only required by Matfer.
Interesting! I did use that method on my big Matfer, but I also did the oven method because the seasoning came right off the first time. It's a real trial and error scenario! (So far I'm much happier with my De Buyers.)
DeBuyer is my only brand I have exp with. My seasoning my be a bit controversial, if your is Uncle Scott. lol I use flaxseed @ 500 degrees for an hour. I was pleasantly surprised that it blued my pan as well. Which is an extra layer of protection from rust. @@HowToMakeDinner
From @thomasb331:
Wonderful video! I just went through a similar process with switching from PTFE pans to carbon steel and cast iron. I followed the instructions from the Cook Culture TH-cam channel (Canadian, out of Vancouver!).
I picked a 12 inch Matfer Bourgeat that is the first (and still only) size in their new second generation line, which is supposed to eliminate the spinning problem. The older generation could warp downwards with heat (when cooled they might go back into shape, which may be why the warp can't be spotted when the pan is cool). Generally, induction set too high initially or the wrong-sized electric element could cause warping.
For seasoning, I followed Cook Culture's advice. I rubbed in a very thin layer of grape seed oil on the whole surface, and put in the oven (upside down) for an hour. I set the oven at 410 F, as Cook Culture said reaching the smoke point isn't necessary. Rather, it's important to put only an extremely thin layer of oil on-- when rubbing the oil with a lint-free cloth or paper towel, do it as if you're trying to remove the oil, which still won't get all the oil off.
My Matfer came out of the oven beautifully bronzed, and I repeated this seasoning three more times. The new Matfers don't have a protective wax coating when shipping, so they'll start oxidizing soon after opening the special plastic bag they come in, so I started the seasoning process right away.
After cooking, I handle the Matfer and the 8 inch Lodge cast iron the same way. I clean them with very hot running water (I wear gloves), and use a chain mail scrubber. I give them a wipe with paper towel, and then heat them up on the stove to eliminate all remaining moisture. About 15 minutes later I rub in a very thin layer of grape seed oil, and let that cure for a few minutes and then let them cool.
The Matfer is starting to turn a darker brown, and is somewhat splotchy looking, which is normal. I really like the idea that reseasoning the pan can restore its nonstick feature. Cooking with acidic food (tomato, vinegar, etc.) can break down the seasoning. In the past, soap with lye would do the same, but soap today is less of a problem. However, I only have used the chain mail scrubber, and it's been great.
So far, the Matfer and the Lodge have been very nonstick. For eggs, I follow this technique: heat the pan, add oil until it shimmers (if butter is used, wait until the moisture bubbles off), then add eggs that are at room temperature. There is a short period of time when you shouldn't move the eggs-- let them cook a bit and they will release naturally and become easy to move.
The Lodge pan I got was preseasoned. There are some preseasoned carbon steel pans coming on the market, such as the Oxo Obsidian, which may be good options for those starting out in replacing Teflon or ceramic pans. I found the Matfers and Debuyers hard to find in the size I wanted. For Debuyer I wanted the Pro version because it can be put into the oven without worrying about the coating on the handle. I was drawn to the Matfers because they don't have rivets connecting the handle, which give a cleaner look, and are easier to keep clean. The 12 inch Matfer is much lighter than what a 12 inch cast iron would weigh. For a smaller size, the 8 inch Lodge cast iron has been excellent and not that heavy-- just needed a silicon cover for the handle which can get very hot.
Good video. To avoid warping make sure your pan isn't larger than the cooking field and heat it up slowly, especially on ceramic cooktops or induction.
Thank you!
Thanks for this information. I usually get about a year of use from my IKEA nonstick pans, then they need to be replaced.
Yes! A year is pretty typical I'd say. A bit of a shame!
the reason these "non stick" pans are being outlawed is their use of what is now known as "forever chemicals" eg: chemicals that while toxic will not break down hence known as forever chemicals. Go carbon steel or cast iron - these pans can be willed to your children and in turn their children and so on. Once cast iron or carbon steel is seasoned - they can't be surpassed IMHO
Smooth egg toss! I wouldn't have the confidence to try that. lol. I have never had a carbon steel pan but am thinking of investing in one. I did get a cast-iron skillet for Christmas that I admittedly am afraid to use since there are so many rules! 😆I've just been using cookware that I could wash normally, but I know these would cook so much better! Thanks for the recommendation!
Haha I hear you. The rules seem less overwhelming after awhile. And… metal utensils!!
I've had a heavier stainless fry pan for 30 years and noticed recently that even stainless will not last forever. I have abused that thing so badly though so it is little wonder. Noticed recently some micro pitting on the cooking surface. Not sure but I think it may have gotten so hot from oil burning on pan for hours accidently left unattended - oil turned to carbon and that carbon reached such high temps that it altered the alloy such that micro-rusting could occur. Still, SS is the most durable pan, and with practice, oil, and proper temp I can easily get eggs to slide around in pan "like no-bodies business".
Regarding carbon steal, I remember my father mastered a beat up one without a handle (those WW ll vets were crafty that way). Still remember his advice on cooking eggs low and slow, bacon hot and fast. This was of course before microwaves - dad's method of heating up leftovers was so simple and effective (put a little water in the bottom of the pan, slap leftovers in pan, crank up the burner and cover - steam would get things perfectly hot in no time).😎
Yes! One of my stainless steel pots is starting to look worse for wear as well. It has definitely been burned more than once… and has seen the inside of a dishwasher several times too. I do wonder if this depends on the quality as well…
@@HowToMakeDinner Yes, there are many grades of SS. 18/10 (nickel/chome) is commonly the best I think. Lower grades will actually rust. Mine is heavy18/10 and lasted 25 years before I noticed the above mentioned micro-pitting after I burnt oil at max temp accidently for several hour(don't ask about the smell.) I could sand it down because it is only surface pitting, but have not because have noticed very little difference in performance(pit area resists hot oiling a tad more.
I have 3 Carbon steel pans and I love them. The only drawback with them is if you sear a steak in them, and wants to make a red wine pan sauce after, you totally destroy the seasoning. Sure, it's just to re-season the pan again, and all is well. But that is as I said the only drawback from my perspective.
Ahh I guess the acidity rips through it eh? Definitely a drawback!
That's where stainless steel pans come to save the day. Sear meat/steak and use the fond in the pan for sauce
When the metal heats up it expands causing the spinning pan. I know De Buyer has accounted for this so their pans are concave on the bottom. This can cause an "island" on the cooking side. I have the De Buyer Mineral B Pro line w/stainless steel handles.
ahh yep sounds about right. I wonder if I could bring it to a steel worker to have it bashed back into shape!?
IDK, good luck.@@HowToMakeDinner
@@HowToMakeDinner My 12 in Matfer started spinning on me a while back. To fix I heated it up and using a rubber mallet, I
beat the crap out of it until it stopped spinning on my flat top. It was 3-4 months ago and still working great.
The potato peels method didn't work so well for me, so I used the method from serious eats. Apply a drop of oil, wipe it dry, then put in on a hot burner. Repeat 24 times. Then a few times a month after that. Now it's perfection.
@2:59 - Which pan is that? It looks like it's not well seasoned, and it doesn't seem to flat on the bottom! (it's wobbling as it's being wiped) [edit: Ah, I see at around @8:38 it's a larger Matfer, which may have been overheated.. I have the opposite - a very small matfer that I use for eggs, and a large (12" I think) DeBuyer for most other things. I believe the DeBuyer is thicker and more resistant to warping; it's definitely solid.]
the color tells me your using to little heat. my carbon pans are pitch black, but my wok isnt black all the way up, as my electric stove doesnt give enough umpfff. love cast iron and carbon steel, use it for everything :)
Great video. Carbon steel is the best. The potato peels actually provide starch. the salt is an abrasive to keep the potato bits from building unevenly. The starch is really what seasons the pan by building a light and even coating of carbon seasoning. cook those peels until they're dark brown. After the peel seasoning, just rinse out food bits and dry the pan. Only cook fatty foods at first..ie Bacon, this will quickly build the nonstick coating of carbon. before you know it, the pan will have that beautiful blackness that we all see in a professional kitchen that nothing will stick to. It's quite different than a polymerized cast iron pan seasoning.
lol are you canadian? I got confused when I saw French on the beer can lol
Awesome content! With great details! Love it and can’t wait for more!!
Whoop!
Can’t put it in the oven? Unsatisfactory. Carbon steel will warp unless carefully pre-heated on a gas grill. Induction? For sure it will warp. Glasstop? It becomes a spinner and might return to flat when it cools. Maybe. Sear a steak? Bye, bye seasoning. Constant attention and maintenance to your seasoning. No thanks. And leeching is a risk. Uncle Scott says people like the metallic taste of a carbon steel, and this includes arsenic. Sliding eggs is a parlor trick that can be achieved on stainless with the same amount of effort. Carbon steel is much more hassle than it’s worth. Curtis Stone non-stick has last for years. And HexClad has been the best for 5+ years.