Seasoning a Carbon Steel Fry Pan in the oven
ฝัง
- เผยแพร่เมื่อ 24 ธ.ค. 2020
- There's a debate over which is a better carbon steel seasoning process for de Buyer carbon steel pans due to the epoxied handle. Most people season from the manufacture instructions, which can be good but, I have found is a little harder for most people to get right. I like the oven method better and will show you how to do it in this video.
Please note:
de Buyer does not recommend putting the Mineral B in the oven because there is a chance that you can ruin the handle. This is true and I have done it when I have put the handle way too close to the element. Following the method that I use here works very well, and I have never had an issue doing it this way, but there is a chance that the handle could discolour or even bubble. if this happens, it would not be covered by their warranty. As you see, I invert my pan to allow the handle to be as far away from the element as possible, so I do not cook with my Mineral B pans, only season. - แนวปฏิบัติและการใช้ชีวิต
![[TH] 2024 PMWC x EWC Group Stage Day 2 | PUBG MOBILE WORLD CUP x ESPORTS WORLD CUP](http://i.ytimg.com/vi/vwIQyCmNIBU/mqdefault.jpg)
Ordered my wok and 9" pan this week; awaiting my order from your store! :) Very happy to be supporting a fellow Canadian. Keep up the great work. I've saved this video for reference for when I get my pans! Cheers!
Thanks for all your support! Reach out anytime.
I did the oven method years ago on my mineral B. It worked fine, but I did get slight bumpiness on the epoxy handle, but I don't care. I find the beauty in these pans is their utility not their looks. I recently found out that the temperature in my oven is about 40F higher than asked for, which is probably what caused the (non) problem. I have another pan on order, so I started looking for videos again. Thanks for this one.
Thanks for the excellent demo. Just had my De Buyer delivered, was a bit concerned about the oven seasoning method, however it seemed to work just fine for you with no issues.
Hi, John, yes, it works for me but do be aware that de Buyer will not cover damage to the handle from heat in the oven. I've found that there is a line where the handle is ok, and where it blisters. If you follow exactly what I did here you should be fine, but more heat or longer could damage the handle.
@@Cook-Culture Thanks, actually might save the De Buyer for the stove top, I have a Mauviel with an oven safe handle!
@@johnwilmott8063 Good on you. The Mauviel seasons up so nicely in the oven!
I too seasoned mine in the oven after I began with De Buyer’s stovetop instructions. There was no “damage” to the handle at all, though I essentially baked solid the subtle bit of give you can detect with a fingernail when brand new out of the box. Like, who cares? This thing is a work horse!
I do a lot of stovetop to oven and for that reason I have always shied away from the Mineral B. Thanks for demonstrating it's a non-issue.
Same. Been worrying unessecarly it seems
Their pro line has a stainless steel handle that's oven safe.
I used your method and seasoned with Buzzywaxx in 475° oven for an hour, cooled overnight and repeated five times. Thanks for the advice- fantastic results!
Fantastic!
Good demonstration, thx. I used sunflower oil & it worked well.
Great. I've also had great success with sunflower oil. Enjoy your pan!
Excellent presentation . Now I know how to take proper care of a carbon steel frying pan .
Glad it was helpful!
I seasoned with grapeseed oil following your instructions. Turned out great. I only did two rounds in the oven and it turned a beautiful golden copperish colour on the interior. Thanks for the video. Time to cook.
Great to hear. 2 is fine, 10 is better! You will get better and better results while you cook. Go easy on the washing to not take off any seasoning. I recommend using chainmail for this.... it's the best!
@@Cook-Culture Thank you for the video. I have questions, as the pan surface is going to become nonstick for times of seasoning. I found some areas on the surface couldn’t be coated with oil on the third time of seasoning, and there were very thin black flakes came off when the third time of seasoning completed. I don’t think the pan is okay for cooking food once there are black flakes keep coming off. I use flaxseed oil, not sure whether it was a problem. How can I do next? Thank you
@@ML-wd6hy Hi, black flakes are cooked on fiber which becomes carbon. This will come from food or oil with fiber in it, which is usually high quality oils, like olive oil or coconut oil. Check where the fiber is coming from in your seasoning process and start fresh. I hope that helps
I build up layers. Did the three cycles but added some oil every cycle.
Did you oil the pan every each time when cooked it 3 times?
What is the size of the smallest pan in the video?
WOW! That patina! The seasoning looks amazing. I'm sold on these pans. Could you post links to the stuff you like to use?
Hi, here are the items I used here:
www.cookculture.com/collections/mineral-b
www.cookculture.com/products/buzzywaxx-iron-cookware-seasoning-wax
Thanks
Ok here I go! I have made my own seasoning paste trying to make a super high heat pan season. I have used beeswax, sunflower, and safflower oils. 1 oz wax and 1.5oz of each oil.
I have my oven preheating for 535 degrees F, and I can't wait to cleanse my wok of machine oils. Yes, I am seasoning a wok! I went for a Yosukata carbon steel wok, and if i take off the handle it can be seasoned in the oven!
I am wondering if 535 degrees is where I want to be, it seemed you went about 25 degrees past the smoke point of your oil. My oils are @ 450 sunflower and 510 safflower, so i thought 535 should do the trick?
Hello Jed, first off, thanks for all of your instruction! I bought a new DeBuyer paella pan and did my first season in the oven, using BuzzyWaxx (but just ordered some of yours, because, well, Vancouver Island wax...). I ended up with a lot of little brown speckles from the wax beading up? But I did wipe down very well before the oven phase. Do I need to strip that off and start again, or am I ok to continue with a few more coats?
Hi, sorry for the delay. Some marks are fine and you can build the layer up on top.
Thanks for such an informative video! I have one question - what is that brown residue that the paper towel picks up when I am wiping the oil onto my Matfer pan before I store it away? Could this be part of the seasoning coming off or even rust? I also noticed it on my carbon steel wok. Please advise...
Hi, it's probably carbon build up. AKA: burnt food. Cook at a lower temp
Thanks for the great video! Do you re-apply the paste between each hour in the oven?
Yes, exactly the same process each time.
@@Cook-Culture is it also needed to scrub the pan under running water between the 3 seasonings? Or just re-applying the paste? Thanks a lot for this super practical video!
@@nacho.segura Hi! No need to wash in between, just start the process. Thanks!
As always, you explain everything in great detail. One question, though... If we use grapeseed oil, do we still bake at 475'F if the smoke point for GSO is 421'F?
Thanks. Good question. I've found that the radiant heat of the oven and the direct heat of the stove top are quite different when it comes to the SP. 475 in the oven does not create any smoke whatsoever. I hope that helps.
@@Cook-Culture much appreciated. I see some people say that you must slightly exceed the smoke point to allow the molecules to align in a structure that causes a seal. My concern was about keeping the saturated fats safe from oxidation.
@@JamiePittsSCM I've learned that smoking is not an indicator of polymerization (actually the opposite) and that can start to happen at quite a low temp. This video may help a bit: th-cam.com/video/2NOZwyiNSZg/w-d-xo.html Also, for seasoning, unsaturated may give better results.
My first seasoning on de buyer mineral b country fry pan was on induction stove top with grape seed oil. I left the heat (5 out of max. 8 degree) on 10 minutes and then quick a lot of smoke came out and there was a black burnt circle (fist size) at the bottom of my pan. I used my wood spoon trying to scrape out the burnt part. However it still leaves light black circle stain at the bottom. How should I fix it?
It is supposed to turn black
Don't scrape that off
I got some wobble in my Matfer when I started the initial season on the stovetop on a flat top electric (med/high heat). I'm guessing that it has something to do with the bottom heating up so much faster than the sides, maybe? Have you ever experienced anything like that? It's just a spinner now.
Hi, I have not used Mafter enough to know if this is an issue or not. I would reach out to them directly to see if this is to be expected.
According to Debuyer the pan is only rated for 400 deg up to 10 mins. How can it be seasoned for over an hour at 475?
Please share your opinion on the de Buyer wok. I am about to buying one but hard to find reviews of it. Do you like the shape of it? Thanks.
Hi, it's a VERY popular wok. Maybe our best selling wok as it's hard to find something as good for the money. Cast Iron woks are much heavier and harder to handle. The Mineral B wok is easy to use, and flip, and becomes very nonstick with the right maintenance. The only thing to consider is that it will work extremely well on flame and may take a bit more finesse to get the temp right with electric due to the smallish footprint. This being said, this is never an issue for our customers. I hope that helps.
Hello, I'm debating between the Mineral B and the Pro version. What are your thoughts abut the Pro version? Do you have a review video of that one?
Hi, thanks. I do not have a review of the Pro. It's basically the same pan as the regular pan with a cast stainless handle. Great for going in the oven.
Is that the 22cm?
Do you let your pan cool with the oven once it has baked for an hour, or do you remove the pan once an hour of baking is finished?
Also, I have a new de Buyer mineral B pro fry pan and they advised me to keep the oven temp no higher than 400 degrees while seasoning. Will I get a good non stick layer at 400? Thank you….
Hi, you can take it out right away and yes, 400 is fine
So I just bought a 14” and 10” mineral B. If I follow your method I won’t melt the epoxy covered handle?! The result looks amazing so I’ll try the oven method rather than the stovetop. Cheers from America! This is another adventure for my cooking journey.
Be very careful about the big handle getting too close to the upper element. The 14" is huge!
It’s really hard to find this info but that handle shouldn’t be in a hot oven for more than 10mins (according to de buyer). I purchased their ‘pro’ pan which has a stainless steel handle but now wish I’d just gone with one of the other brands which don’t have a coated handle.
@@cmscss Hi, you are correct, de Buyer does not advise putting the Mineral B in the oven for very long. I'm going against the grain. Your new Pro pan should have come with a stainless handle which can take the heat.
@@Cook-Culture thank you for taking the time to reply! You’re right, the 14” is huge but I’m replacing a very well used wok with a coating that is coming off. Hoping the 14” will do well in this role and last a few lifetimes. Thanks again. Love the content and philosophy
@@Whiskey.Tango.Actual Glad you do!
Hi! Does this method differ greatly for cast iron? I’d like to be able to put my enameled cast iron, bare cast iron and carbon steel in all at the same time.
I have seasoned my cast iron in the oven this way. I used canola oil instead of seasoning paste, which only means I need to wipe the oil out more thoroughly before putting it in the oven. Best of luck!
Thanks for the all the great info!
Ive got a carbon steel wok. And the makers instructions are to first 'burn' the pan on an open flame (without oil) and then repeat with oil.
Could I season it in the oven instead. Would you still do the first 'burn' and then put it in the oven with oil. Or would you just skip that and put it straight in the oven with oil.?
Hi, it all depends on what is on the surface to stop it from rusting. It may need the 'burn' to clean the surface. They oven seasoning should be fine
Do you still recommend to let the pan cool overnight (if time allows) before each cycle using the oven method?
I do, yes.
Thanks for the great video!
I put my pan in oven and forgot to take it out for like 4-5 hours. And now it have some black thingy can be scrubbed off when I am cleaning the pan. What should I do now? Clean it completely and reseason it?
Yes, that's just carbon. It will be fine to redo
Do you allow it to cool on the oven and if so fir how long until another coat? Or did I miss that in this great video?
Hi, yes, let it fully cool. I wait till the next day but you can do it anytime once it's dry and hard
Do you recommend this same method to season the inside of a stainless pan? If not, I'd love a video on that.
Hi Jake, not exactly. I am working on this.
Better let the skillet cool down in the oven BEFORE you touch the handle. The epoxy gets soft at higher temperatures which then results in marks / damage if you touch it. If you let it cool down first, the epoxy hardens again and it will not get damaged.
Thanks for the comment. In that case, we have found that the handle is too close to the element and even if you do not touch the handle the epoxy will dry and crack over time. This is another reason to invert the pan and keep the handle in the center of the oven.
Thanks for the video, is it possible to do it on a lower temperature? my oven max temp is 220 Celcius =+/- 428 fahrenheid.
Yes, just go a little longer, say 1.5 hours
@@Cook-Culture thanks for the fast reply! Will try that.
As long as the oven temperature is higher than the smoke point of the oil, it will work fine. So better not use an oil with a very high smoke point like avocado oil.
Great video, thanks for that.
What do you think about using linseed oil for seasoning?
Personally, I find linseed/flaxseed has a poor smell and taste but technically is an excellent seasoning oil.
Flaxseed oil works well for the rougher surface of cast iron. I had mostly bad results on the smooth surface of drawn carbon steel. The flaxseed patina is very hard and brittle and tends to easily crack and flake off from carbon steel.
I agree with Bernie, not a good idea. I seasoned a wok using flaxseed and it was flaking off in no time. Waste of time. Definitely don’t use linseed oil as it isn’t food safe
Thank you so much for your awesome video!! It has taken away the fear of seasoning carbon steel pans! However...I am confused! In another video of yours, you say to use 350 degrees in the oven. Which temperature do I need to use to season a new Debuyer Mineral B pan? Thank you for your help!
Hi, depending on your oven, and the results you are going for, you can use 350 to 500. My oven gives me good results at 400.
Good morning do you preheat the oven first or do you place the pan in a cold oven and then set to 475 degrees
I always preheat
So my de Buyer pro pan and Buzzy Waxx arrived today. The Buzzy Waxx instructions say 500 degrees for one hour. Not 475? Can you explain that a little further?
Hi, 500 is fine. All good!
Being curious about these carbon steel pans, I picked up a couple of scruffy looking pans in a thrift shop. I’m currently in the progress of scrubbing the pans. How is the size determined? Rim to Rim or is it the bottom flat measure?
Rim to rim
@@Cook-Culture Thanks
I did this method with grapeseed oil, only done one rotation so far, but when i got it out of the oven, it had some spots around that felt super sticky, not smooth. I think I maybe put a too thick of a layer of oil in the pan. is that a problem, will it even out when cooking? Should I try to get rid of it before next rotation?
You can try to bake it longer or yes, take it off and start again
Is the little yellow thing on the handle a problem in the oven while pre-seasoning? I know about silicone properties but just in case...
I don't have an issue but you can pop it in and out
@@Cook-Culture Thanks!
Hi, I love your videos! I got some Mineral Pros and I used this technique, they came out perfect!!! However, Unintentionally, I got some oil in the handles and now they look stained…any advise to clean them and get them back to how the originally look?
Hi, thanks! You could try some Bar Keepers Friend. That should do it.
@@Cook-Culture help!!! I cook in one of my cured pans and it got all stained…. Like it lost the patina… I oiled it and baked it again, but the stained is still there… what do I do?!
@@miguelrodfher don't sweat it. Keeping carbon steel pans looking pretty is near impossible. Just make sure it's clean and keep cooking and reseasoning on the stove top regularly.
Hi, thanks for the video! Can I do this after I cooked with the pan? I was afraid that the handle will be ruined so I did not put it in the oven initially. I have a bit of seasoning on it from the stove top and some cooking done in about one month. Can i still re-season it in the oven now? Thanks !
Yes you can! Make sure it's really clean and go for it.
@@Cook-Culture by very clean you mean to remove the seasoning?
No, just make sure there's no food residue or carbonized stuff in the skillet. You can touch up the seasoning with any method at any time.
Hi how can I tell if the black pits on my pan are seasoning or carbon?
If I use a paper towel there's always some stuff on it, is that bad?
Hi, use a chain mail scrubber to polish your pans. This should eliminate the carbon build up
If Buzzywaxx is not available, can this be done with a coating of oil?
Yes, for sure. I suggest grapeseed oil for seasoning.
How do you reconcile the manufacturer instructions of 400° no longer than 10m with the seasoning instructions of 475° for one hour? I thought it blistered after 10m@400°?
I touch on that in the video. The guys at de buyer are careful to limit the issues that can arise from seasoning and tend to recommend methods and heat levels that are not as good for seasoning. Years ago I followed their instructions but over time found that what I do now works best for me.
@@Cook-Culture I figured they'd be conservative in their recommendations but I was surprised to see you were able to do it at such a high temp. I wouldn't have thought they low-balled it so low 😅
What do you think the TRUE upper limit is?
I just got a Pro fry pan from them so I never had to worry about the basic handles, but in researching their crepe pans I see there are no pro versions. Basically I don't want to forget pan temperature limits 35 years down the road and ruin a handle 😬
Did you repeat the application of the seasoning paste each time?
Yes.
Can you do the cooktop method with class top electric stove?
Yes. You can do the cooktop method on any cooking heat source
I bought the mineral B wok, infact its the exact model next to you and it arrived just today. I was really confused because the specs on de buyers website say its oven safe but every TH-cam video says that de buyer told them not to put it in the oven. I've been using cast iron for years and this is my first venture into carbon steel. Can I use this method on the mineral b wok??
Hi, I would, but the handle can get damaged from direct heat so me careful.
Thx for the tutorial! Just bought a made in carbon steel pan. I read that vinegar removes the patina of the carbon steel pan. I would love to cook an asian stir fry but a lot of asian food contains rice vinegar. Is it possible to replace rice vinegar with something else? Or any suggestion of an asian stir fry without rice vinegar?
Hi, once you have a solid seasoning you do not need to worry about your seasoning. You will see this by the number of Asian street vendors that use vinegar and/or lime without an issue. Keep the seasoning stong and you can cook almost anything
@@Cook-Culture Hello! I went through 3 times the whole seasoning process. I was confident that I was ready to cook for the first time with my carbon steel fry pan. I carefully wait that my pan was hot enough before adding peanut oil. But the pork strips badly stuck the second I put them in the pan! Would it be possible that my glasstop burner was too high (between 7 and 8) ? Or maybe I did not put enough oil? Thx a lot for the advice!
I think it's over a long cook time. I saw a video about these pans where the chefs were cooking multiple things to test durability, and when they cooked spaghetti sauce, that's when it removed the seasoning because the acidic ingredients were cooking in it for so long. You know, simmering for an hour or more and such.
Thanks for the great video and explanation! I wish De Buyer had a better explanation on the seasoning...luckily you did the job :D I did the seasoning on induction and the result was bad as you showed why...I want to try the oven method, do you use the fan? or normal top and bottom heat, or grill? Thx a lot!!
Hi, thanks for the comment. With or without the fan on a regular bake setting. Let me know how it goes!
@@Cook-Culture It worked perfectly! I am very thankful for your great tutorial!! ;-) Thx a lot
I have a DeBuyer Carbon steel pan and like it very much.
I have been using it on a portable induction cooktop.
The cooktop is just one from Costco and heat changes on its own.
Do you have any suggestions for a good single or double induction portable
cooktop ? It's for home use. Your videos are very informative.
Thanks. PS I am in Minnesota
Hi, thanks. I am sorry but I don't have very much experience with induction plates. My friends in the food industry love theirs but they can be quite pricey. Sorry that I couldn't be of more help.
@@Cook-Culture Thanks
There simply are no high quality portable induction stoves. They all only have tiny coils (around 5'') which also limits the bottom size of the skillet to 5''.
Cheaper portable induction stoves also have terrible power control. They often only have one or two power levels and do everything in between by cycling the power on and off. If those cycles are too long, the skillet will constantly overheat, cool down, overheat and so on.
There are some professional portable induction stoves like the Bartscher IK35 series. They at least have decent power settings and plenty of power (3.5 kW). But the coil still is only shy of 6'' (14 cm).
@@berniem.6965 I agree. I did end up getting a Duxtop portable induction. It its better
than the one I got from Costco but is all that you explained above. It works OK for me as I am single
and don't make big meals. I have it sitting on top of a brand new smooth top electric range. Don't like
it at all but gas is not available. Thanks for your response.
Do you have to keep adding more oil to the surface each hour that you redo it? Or just the same first application
Hi, apply fresh oil for each round
@@Cook-Culture thanks !
I tried this method but I didn't get the even copper color. Does anyone have any idea as to why the coating would look blotchy (as if little drop of oil had formed)?
Hi, did you use a very, very thin application of grapeseed oil and invert the pan in the oven?
The video had a graphic saying I should click on the "above links" for info on post seasoning, but I couldn't find any links. Can you direct me?
Hi, here you go: th-cam.com/video/UEZYD5VSEIM/w-d-xo.html
Hi, I purchased a De Buyer Mineral B pan (not from your store), and It came with sections of rust on it. Is this common with these pans? Should I expect there to be zero rust on arrival? I'm thinking to send it back to the supplier. Cheers
The short answer is yes, it should be perfect. However, a bit of surface rust is not a big deal and can come off very easily before you pre-seaason. Maybe reach out to them for partial credit if you keep it as they will be paying for quite of bit of shipping if you send it back.
Should I use oil every time between batches in the oven?
Yes
I don't have seasoning paste, can I use a rag, dip it into rice oil and rub it in my de buyer pan before seasoning?
I suggest using a seed oil
I tried the method suggested by the buyer but failed; tried your method but forgot to invert the pan and I got an uneven coating: in the middle the coating is forming "spots", like leopard dots...what do I do next? Also, the inside look like the oil just "drip" and I have what looks like a "crown" of lines....any suggestions?
Add a few more layers. It should be fine
I recently purchased two De Buyer Blue Carbon Steel Crepe & Tortilla Pans that have the same oven use limit as their Mineral B pans due to their handles. Question...can I oven season them the same as you did the Mineral B pans? Thanks
Yes, I can, following the instructions in the video.
Will the seasoning on the bottom side of the pan burn in or damage my induction stove??
It should be totally fine. I've never has an issue
Great video sorry if I'm being repetitive, can I use vegetable oil that's canola and soybean? Please and thank you.
Sorry I meant for my seasoning?
Hi, that should be fine, As long as it's thin and odourless.
@@Cook-Culture thanks
I have a question maybe you can help. I've followed these and other guides to the letter. Like absolutely to the letter. 500F oven grapeseed oil for an hour. multiple times even. The pan is glassy and smooth and yet it still wants to stick. bacon, burgers, eggs. all want to grab. I went ahead and stripped it back. I used easy off. I know it's not the healthiest thing but it is what it is. I started over and am trying again but not sure what went wrong. it looked amazing the first time dark bronze. This time it's less so but any ideas what would cause these problems? It was a matfer pan with that thick thick resiny material that i had to strip to metal.
It sounds like you are doing everything correctly. The next step is to use the pan for a few weeks/months as your seasoning builds further. It will not be that non-stick after the initial seasoning as full non -stick comes over time.
@@Cook-Culture Thank you. I felt a little crazy that eggs were sticking so badly. but I will definitely keep up with it.
@@roberttaylor9259 Make sure you are using a bit of butter in your skillet when frying eggs. As your seasoning gets better, you will need less butter. I use about a tablespoon of butter in my 12". I had to strip the remainder of my seasoning this morning, didn't pay attention and cooked a high vinegar recipe, and it ate my seasoning. I will start using about 1 1/4 tablespoons for a few weeks, then start using a bit less, until my seasoning returns to normal. Best of luck.
Hello, my name is Job from Netherlands and just bought a Carbon Steel Debuyer pan. I want to season it like your video but afraid that the handle will be ruined. The description says 200 Celsius for 10 mins max. And also which methods in oven, hot air or grill? My oven can go maximum till 250 Celcius and I want to use sunflower oil for it. Thanks in advance!
Hi, this may work better for you: th-cam.com/video/UEZYD5VSEIM/w-d-xo.html
@@Cook-Culture yes i already saw it! Really nice video. I kinda tried it. But I also noticed that my induction is heating round, so I probably need to heat the pan longer so that the corners will be seasoned as well. I'm gonna try some. Thank you very much
Has anyone out there found a way to remove the epoxy coating on the handle?
If I wanted to remove the epoxy coating, I'd probably start by using acetone and/or ethyl acetate (nail polish remover, or get a container at home depot). If that didn't work, I'd consider some kind of lacquer thinner. Source: I'm a chemist, but I don't work with polymers at all, so take what I say with a grain of salt.
Do you apply a new layer of wax every time you put it in the oven?
Yes
Unfortunately my pan’s handles epoxy melted at 475 °F . Messy, very messy.
Thanks for the great tutorial!
Regarding which oil is best, I was going to use Canola oil. Is that a good choice?
Hi Tom, if your oil works without sticking or leaving black residue then it should be fine. Many types of oil can be good but there are even differences in the same type of oil. I have used cold-pressed organic Canola oil that was horrible and I've used other Canola oil that word great. If you are getting good results then go with it!
@@Cook-Culture so the black residue is from the oil i'm using? :|
@@salemudhaf It is definitely from fibre, and could partly be your oil, if it's fibrous!
@@Cook-Culture How about lard?
@@sextempiric7137 Lard can work
How do we deal with a mineral b pan if it wasn't seasoned evenly?
Hi, If you do not have any food build-up then you can continue to layer your seasoning. It will build over time.
That smaller fry pan looks to be about the right size. What are its dimensions?
It's an 8".
Tried the Made In pan before knowing about De Buyer. Returned Made In because I was not getting good seasoning or performance. Viewed all your videos so I appreciate your reviews and advice! Just did my second seasoning in the oven with the Pro model. My question...is there a recommended amount of pre-seasoning you do with the oven method? You mention doing 3 but I thought in one video you mention doing 5 rounds. Is too many rounds a bad thing? Thanks!
Hi, more layers are the goal but the base seasoning is critical to get right. So, I like 3 solid layers vs 5 not-so-solid layers. My take on a solid layer is a thin layer of seed oil, cooked for 1 hour in a reasonably hot oven, and then left to cool and cure. I like 12 to 24 hours. This will give you a very solid start. From there, start to cook. That's the best seasoning you can get!
@@Cook-Culture Perfect, thank you!
@@Cook-Culture You might want to mention the 12 - 24 hours resting time. At the moment you don't mention it and beginners like me will not take that time. I heard the same elsewhere with the reasoning that each layer needs time to harden (like paint). Thanks for the video and for this comment which helps me do it properly.
@@AJBonnema Agreed. The drying time should be mentioned in the video. I'm glad I saw these comments.
Solid advice. You need to buff off the oil once applied. That will keep the pooling like you see on the bottom.
If oil is puddling you're using way too much. You should use wax that way you are using perfect amount, either way you need to rewipe after the first couple mins
This is a really great and informative video. I ended up buying what supposedly is de Buyer's Carbon Steel plus line vs the Mineral B line. Does the plus line also have epoxied handles? The tags that came with my pans didn't have the same disclaimer about not putting them in the oven for more than 400 F.
Hi the Carbon plus line has a type of high heat paint/powdercoat. We use the crepe pans and have no issue with high heat in the oven.
@@Cook-Culture Great, thank you!
Did the rack of the oven really not leave any grid marks on the handle?
Nope.
Hi, I’ve already seasoned my De Buyer pan but it’s not well seasoned, can I do the oven method without taking off the first seasoning ?
Hi, as long as the surface is clean, as in smooth without any carbon build-up, then I would say yes. However, if your seasoning is weak then it wouldn't take much to scour it off and start from fresh. I just would not spend too much time scrubbing the pan.
@@Cook-Culture hi! What do you mean by weak-seasoning
@Edgardo Capinpin Hi, what I mean by weak is a seasoning that is either/and, soft as in not cooked long or hot enough, thin as in not enough layering, and/or contains too much carbon. Building a strong seasoning takes time, and what I see often is that this is not well understood and the pre-seasoning process is rushed.
@@Cook-Culture thank you! I like your videos very informative and very detailed
Mine does not look like this. Looks like a honeycomb burnt stains all over it. I used the same buzzy wax as you. Looks terrible, like I burnt it by leaving it on the stove on high heat. What did I do wrong?
Hi, thanks for reaching out. The honeycomb looking seasoning is not so much a bad thing. Keep going and season in the oven a few more times. Also, rub some buzzywaxx on the pan as soon as it comes out of the oven. That will help. Do a few more layers and see if it evens out.
Can I cool down the pan outside the oven so I can season another one (bought 4 De Buyer pans who all needs seasoning).
Yes, you will want to. I've found the best seasoning comes from allowing the new seasoning to fully cool before you do another coat.
In that case you could leave marks on the handle. Depending on the temperature, the epoxy coating becomes soft. Letting it cool down in the oven without touching it, is the safe way.
I'm getting ready to try this with my new de buyer pan. I noticed after I took the cardboard off the pan has a few brown spots. Is that oxidation? do I need to remove that before starting? Its on the back side of the pan and right by the rivets. Thanks
Howdy, is the pan a Mineral B?
@@Cook-Culture yes it is, thanks for the quick reply!
@@lindseymyers607 All good! Take off the beeswax protective coating with super hot water and the marks should also come off. This is the best route to take with Mineral B: th-cam.com/video/UEZYD5VSEIM/w-d-xo.html
@@Cook-Culture that worked! I had to give it a pretty good scrub. I noticed when I rubbed the grapeseed oil on that the rag came back looking gray... is that normal?
@@lindseymyers607 Yes! That means that you are down to the iron. You're ready to start seasoning!
So even if the handle blisters, it will still be usable, right? I mean it’ll just be blistered. You can still use it?
Yes.
Very nice, I have the same pan and thought the epoxy handle could not handle the high temperature for an hour. I will now try it. Can I use peanut (archide) oil and what temperature will this oil need ? Thanks !
I read in other videos not to put them in the oven because of the handle. I have that same pan as well. Did you put yours in the oven? How did it go? Thanks!
@@chicoktc No problem. I did put it in the oven for an hour at 240 °C. No damage at all. Only removed the rubber dot from the handlle.
Did you take the pan out of the oven for it to cool down or did you leave it in and let it cool slowly?
@@smithtasticness Let it in the oven to cool down is the best way to do it.
@@DavGilmPF thanks for the advice. I'm still anxious about seasoning mine in the oven. I'll see which way my gut takes me in the morning haha.
Can I season this pan in the oven? I've had trouble with americas test kitchen method and I just bought your seasoning paste yesterday to do it at home in the oven. But I am worrying about the handle. I did one round in the oven this morning with vedgetable oil but the handle got darker in the process even tought I didn't apply anything on it so i am worrying if i do it maybe 3-4 more times in the oven it will get worse. What do you think I should do. Sorry for my weird english as I speak french.
All good. If you are worried about your handle I suggest the stovetop method: th-cam.com/video/UEZYD5VSEIM/w-d-xo.html
@@Cook-Culture Thanks a lot! What a great channel you have by the way! I really love that it's from Canada.
@@mrlaporte23 Fier d'être Canadien!!
Do you preheat the oven? Or put pan in a cold oven and leave it in while it heats up to 475 for a total of 1hr?
Hi, preheat the oven
@@Cook-Culture thank you!
Thank you! Can you tell me what the warranty is on the Mineral B pans you are using?
Hi Kevin. all de Buyer pans are covered by a manufacturing warranty. This means that if anything goes wrong with the pan which is deemed to be an issue with the manufacturing then it would be replaced. That said, we have sold thousands of Mineral B pans and have never seen a manufacturing issue. What does happen is that people badly burn their pans and don't know how to fix them or they blister their handles in a very hot oven. Both of these issues are not covered by a warranty. I hope that helps.
@@Cook-Culture Hi! please tell us how can we avoid burning our pans. I'm thinking of buying one of their mineral B woks and I'm really trying to get a good start with my first carbon steel pan in the kitchen :) Thanks!
@@mihaipopescu3039 Hi, use medium to medium-high heat. This should avoid excess burning.
@@Cook-Culture Thanks a lot for answering! Have a great day!
I am about to purchase a 12” de buyer mineral b, but, I was wondering if it was really true you had no problem with the handles at 475 F? I don’t want to ruin my handle without a first use.
Hi Charles, first, let me be super clear that de Buyer does not recommend putting a Mineral B in the oven and when I do it I am doing it at my own risk. With that said, I have seasoned loads of Mineral B like I have in my video without an issue. Where we have run into issues in the past are handles that got too close to the element. I've had chefs try to broil in these pans and it's fried the handles. So simple seasoning works like a dream (for me) but I would not recommend daily high heat use in the oven. I hope that helps.
@@Cook-Culture Could I still use this pan in the oven for braising around 425? or should I play safe and get the Misen since I like to use that method somewhat often?
@@Klaevkhar My first choice for what you are looking to do is the de Buyer Mineral B Pro. It has cast stainless handles. So good!
Just curious why you don't season the handle?
I believe those pans have a handle that is covered with some type of high heat material. It’s not bare metal.
i season my de buyer mineral b , it still sticks when frying egg, is it because the pan is not preheat enough even with the layer of seasoning ? I usually add 1 table spoon of canola oil. Can we still get the non-stick result from a cold carbon steel pan like the teflon pan ? For stainless steel, i understand that the pan should be pre-heated enough to achieve a non-stick result. Just not so sure for a well seasoned carbon steel.
Your pan isn't hot enough. You want it hot enough that water drops dance on the pan surface but not so hot that the water drops instantly evaporate. I've cooked an egg on a carbon steel pan without oil a couple of times and the egg released just fine. It wasn't a very good egg though, the oil really adds that extra crisp to the egg.
@@MillionMileDrive Thanks, i thought the seasoning layer will prevent sticking even the pan is not hot enough.
Hi, seasoning does not work like Teflon but a good seasoning will work at the right temperature. There are many variables so watch the videos and practice!
Try touching the pan when it cold, if it feels tacky, then you had to much oil in it, you must dry it out to a sheen, no drops of oil....make it dry!!!
I ordered a Matfer pan can I do the same approach for it?
Yes, that will work perfectly
The method creates a beautiful-looking patina but not a good non-stick surface. I have tried the simple Debuyer way on the stove with another pan. The patina looked worse, but it had a better non-stick surface. My recommendation is to go with the Debuyer directions.
Non-stick comes from a solid seasoning, the correct heat, and the right fat. No 1 seasoning method is the key to non-stick.
How often would I need to season a pan like this?
I post season after most uses. Fast and simple
Hi I experienced that the burned in oil came off while cooking with sth with liquid, even bigger portion of meat, what did I wrong?
You may not have done anything wrong. Having some carbon scoring come off when you deglaze is normal, and good for your pan! Your hardshell seasoning should hold fine.
@@Cook-Culture thank you for your support! On the border it holds in the middle it went partly off, it looks clear like new but is totally non sticky. Is this okay?
@@enricotesei3718 Tottally fine!
Can I do this with Matfer Bougeat?
Yes.
Does this method yield and more durable surface than the stovetop method? Or is this just faster?
I like it better for overall seasoning.
@@Cook-Culture thank you..please continue producing your outstanding videos. And of course, GO LEAFS!😂
@@billybastar4022 Haha! Go any Canadian team that can bring the cup home!!
@@Cook-Culture except Montreal…just can’t bring myself to cheer for them😂😂😂
can I season a deBuyer Carbon Steel pan on my gas grill?
Yes, but be careful of taking the heat too high for too long. The handle is coated with heat resistant epoxy but does melt if too hot for too long
How do you do post seasoning? I don't see the links
Thin layer of veggie oil on medium heat until it just smokes. Turn off the heat and cool.
@@Cook-Culture thanks!
I began with the stove top method but switched to the oven method.
How do you clean it after each use? Once you clean it do you have to reseason pan before storing?
Hi, I cover that in this video: th-cam.com/video/5hbe8N4x_0E/w-d-xo.html&t
run under hot water while its still hot, any simple brush if the odd thing is stuck on or a chain mail scrubby, basically just the same as cast iron. If its still warm the water will evaporate off. If its cooler can wide it or heat quick if you have a gas or induction that's super easy and done. I usually wipe with a quick tiny bit of oil, though the odd time forgetting certainly has never been an issue. Really the worst thing is a tiny surface rust and its never really an issue. Even if you completely were to purposely nuke the seasoning can just go back and start over following this very video's instructions. Basically cast iron and these steel pans are really easy to own, do not think they are intimidating. It doesn't matter much what oil you use or just large or bacon. I take my pans with me camping to cook over open fire and the camping stove. I find the fire and camping foods really help with seasoning after all the best thing to season after this first seasoning is just cooking with your pans!
Hello, i followed instructions but when I took my pan from the oven the oil was stuck to the surface, there were small bumpy brown stains of it and I couldn’t remove it in any way. How to fix it? Should I wash the pan with soap and start again? I used vegetable oil, very little of it
Hi Joanna, it's hard to say without seeing the pan. Please send me some pictures at jed@cookculture.com Thanks
Isn't seasoning a pan is so the oil is "stuck" to the pan. You're baking oil into the pan pores. Am I missing something 🤷🏽♂️?
@@theprofitableperson Yes, in a simple way you have it right.
@@theprofitableperson yes, but oil should be evenly spread and pan should be smooth. On my pan it’s bumpy and drops of oil are big and sticky
@@Cook-Culture hello, I’ve sent an email to you with photos, I would really appreciate it if you take a look at my messy pan
i read that De Buyer also has pro line that is oven save.."De Buyer 5680.20 Mineral B Element Pro"..
Yes, excellent
Hi. I think it was in your video about stove top seasoning where you said it's actually better to let the pan completely cool down over a 24 hour period between seasonings. Does the same apply for the in oven way of seasoning? TIA
Hi, I find it less important as 1 hour per session in the oven is quite drying however I do let it fully cool in between each session in the oven. I hope that helps
@@Cook-Culture Great. Thanks so much for the prompt reply.
Very nice….. thanks…