an EASY guide to SEASONING CARBON STEEL pans (2 METHODS)
ฝัง
- เผยแพร่เมื่อ 29 มี.ค. 2021
- An idiots guide to seasoning carbon steel (and cast iron) pans 2 ways. A stovetop and an oven method.
OIL SMOKE POINT TEMPLATE
en.m.wikipedia.org/wiki/Templ...
MY GUIDE TO SEASONING ON MY SITE
www.notanothercookingshow.tv/...
(Website Design by: www.kristasdesignstudio.com/)
PATREON:
goo.gl/5Nr1oB
HATE LESS COOK MORE HOODIE:
teespring.com/stores/notanoth...
MUSIC BY DAVID CUTTER MUSIC
www.davidcuttermusic.com/
This video is by far and away the most concise, informative video I have watched. This gentleman provides an elegant, meaning sleek, informative explanation, the whys, and what-for. Next up and this is why I am so impressed this cook/chef is the first person that has addressed the fact that not all of us have a gas range. Thank you. Next on the docket, he provides a thorough chart of the oils and their smoke points. I love the simile he uses for opening the pores. A thousand thank you's. Sincerely, Ann Korach
From what I've been reading, there's only 3 oils recommended for seasoning carbon steel pans. Canola, grapeseed, and vegetable oil; grapeseed being the most recommended.
Avocado oil has the highest smoke point - 525°.
Just to clarify, when you repeat the process, I do not mean wash with soap and water each time. Try to avoid soap if you can.
This is an old wives tale. You absolutely can wash your carbon steel pans with soap. Sure, if you scrub too hard you'll remove some of the seasoning but that's just life with cast iron/carbon steel. The recommended way for cleaning is coarse salt and a rag which will also remove the seasoning if you scrub too hard.
Whenever this gets brought up I remind people that restaurants use cast iron often and they don't get to skip washing their pans; at least not the ones passing health inspections.
@@hdhheu84810 most soaps nowadays don't use lye, which basically kills all the seasoning the moment it touches it. That was back in the old days when synthetic ain't exist.
Thanks
@@hdhheu84810 Fine salt does the same job
I'm so thankful for your show! You have taught me how to make authentic pasta dishes like my grandmother used to make! Since I started watching your show, I've made a few of them so far. I have to say I'm pretty impressed 😊 Keep doing what you're doing!
Thank you so much! I love all the simple how tos you have on the channel and how detailed you are with your explanations, even for the simple stuff. You make cooking so much more approachable for people who don't have a lot of experience in the kitchen.
I spent last summer deciding stainless, carbon steel and non stick. After my husband nearly ruined my new All Clad and kept unseasoning my cast iron, I settled for a non stick workhorse as much as I hate non stick lol. Son proceeded to cook in non stick with a fork.
Can't be as bad as my better half deciding to make whipped potatoes in a non-stick pot. WITH A HAND MIXER! She's amazing, I love her to bits, but sometimes she makes me look like I'm the smart one, lol.
Oh boy!
@@GrizzAxxemann if I had a kitchen sized for bigger cabinets or a rack I’d have Goodwill pots and pans for family use and a set for only me to touch lol
@@scorpleeon THIS IS BRILLIANT! But my kitchen is really small, too. I also hate cleaning pots & pans, and the missus would rather clean herself since I don't do a good enough job of it according to her.
Ouch!
Best explained content for seasoning a carbon steel pan/wok. Available. Perfect amount of content well delivered. Goes over over the do’s and dont’s and explains polymerization process in simple layman’s terms. His pan sample is what perfect season layering should look like. Forget all those other videos and just take under 6.5 minutes to watch this one. He’s the real deal. Thank u kindly
I love your show, I'm learning so much and I Cook everyday now.
Dude, you continue to be my top educational resource for the kitchen! Thank you!
I love your show ,your pasta recipes are very precise ,your tips always to the point,I love your love for food and people , greetings from Greece
Thank you! You are the best! Very easy to understand speach and you even throw in the reasoning in between. Wish me the luck, the very first time carbon steel wok owner!
Thanks Steve!! I've got the same pan and haven't used it for 4 years!! I will re season Saturday. Thanks braah!!
Hey! This is a great and most helpful video. I have that very pan and have never really been able to season it correctly. Thanks for this.
I love my Matfer and my Ballarini pans. Both are made in France or Italy. They cook so well, and are so easy to clean it makes you want to cook more often.
Spot on! I use my carbon steel pans for eggs and have zero stickage problems so I don't have to but non-stick, cancer inducing disposable pans. The only thing I use stainless pans for are acidic dishes (like tomato sauces) if I need good evaporation.
Total newb here. I just received my first carbon blue steel pan. I followed the stove instructions (in total I seasoned it twice) and success !! Thank you for simple instructions!! P.S I used canola
Thanks mate, your guide really helped me, I went with the oven bake method, it is indeed fool proof.
well done video tutorial.
the made in cs pans are interesting, as in the metallurgy. i have a few matfer pans that came to me completely silver/gray.
the method i use to season them is what wok cookers do. you first heat the pan, but way more that just to get it warm. as it continues to heat up, it will start to "blue". same thing is required: moving the pan around the flame to get the effect on the entire pan.
from there, after the pans cools to just warm, i do the stovetop method you have described. works like a charm.
i do this all on a portable butane stove on the patio.
the wok guys use those big blow torch stoves that require propane tanks. those would greatly reduce the bluing time.
the best advice you gave was making sure the temps are 25 (or so) degrees hotter than the smoke point your oil of choice .
Really handy having that smoke point list. Was just thinking I need to google that and up it popped. Brilliant. Thanks.
I bought a 12" and 8" stainless Made-In pans as well as a saucier. This is my first purchase other than "department store" quality. They are affordable and well designed/made. They are great pans.
Now you need to do a maintenance video for how you clean a seasoned pan after you cook with it.
Like don't use any detergent or soap on it. It ruins the seasoning.
@@Lijdare thats not really true. You absolutely can use soap in a seasoned pan. If you need to aggressively scrub it though, you'll just want to give it a quick re-season after cleaning.
@@Lijdare that’s only the case if it’s a harsh, lye-based soap. most modern dish detergent is gentle enough to use on cast iron & carbon steel
@@hificat101 and most likely you will reseason it while cooking, when heat oil in it. It is not as good as doing it properly but chances are high that you will not destroy it complety anyway.
Use a few drops of dish soap with water to clean after use. If you gently clean it you won’t remove all the seasoning. Put on burner, not too hot, for a couple minutes to dry it out. Quick spray with something like Pam and wipe. This preps your pan for next use and will prevent any rust in case you scratched it. Been doing this for years.
PROTIP:
Highly recommend Uncle Scott's Kitchen for a lifetime supply of carbon steel knowledge from the carbon steel and cast iron daddy of the internet.
Can't get past his cheesy applause noise at random times. Info is good, but I get irked after 3 minutes of the random short applause
I mean the thumbnail alone warrants a like. Great video, I’ll be investing in some carbon steel pans
I have and use my Mauviel most weeks. Oven a lot until it's well seasoned. After that stove is fine. Switching from olive to grapeseed oil has definitely resulted in a much more reliable finish for me.
Thanks for posting this! I just got my first carbon steel pan and want to start things off right. Great video. subbed!
The best seasoning video with the best end result. Just look at that pan! 😁
I have this exact pan! In my excitement I accidentally seared some salmon in it before taking the time for seasoning. Now I hope that it’ll be able to be seasoned properly!
I always recommend to season your cast iron and carbon steel well below the smoke point of whichever oil/fat you are using. Most will advise you to heat your oil above its smoke point in order for it to polymerize.
Did you know that semi-drying oils will actually polymerize at room temperature over time? We add heat to speed up the process. Smoke points of oils are the temperature at which the oil starts to rapidly degrade. If your seasoning oil is smoking, you are simply burning off the very oil which you are trying to bond to your piece. Not to mention exposing yourself to toxic fumes. You don’t want to vaporize the oil/fat you are using. You need it to dry and bond with the iron BEFORE it ever reaches the smoke point. Always stay below your smoke point and allow it to fully polymerize to your iron safely.
If you do not heat above the smoke point only the polymerized oil coat will be present instead of having an added rich black carbon matrix. Of course you wouldn't want this process taking place in your body, in which case it's toxic, but you do want it to take place on the surface of the pan.
You are wrong. Scientifically.
@@AmocoruNo, he's right. Polyunsaturated oils will polymerize over time at room temp. That's why the outer surface of a bottle of vegetable oil gets sticky after a while. The question is whether you get a more robust seasoning layer with a slower or faster reaction rate. Usually things are sturdier when they are built slowly. Not always though
any reference for this? I’ve yet to see a well seasoned pan without going at least slightly above its smoke point. At any rate would this make avocado oil ideal to season with?
Probably the best seasoning guide out there
I use my grill to season my carbon steel & cast iron. I usually wait for a nice day and go out with a few beers and season them with several layers. I just use vegetable oil, I tried grapeseed oil but I find it comes off easily.
I was literally doing this yesterday with the exact same pan. I did 3 seasonings using the oven method. This is my first carbon steel so hopefully it turns out
I looooooove my carbon steel pan!! Top Notch!!!
A
How did it tuen out?
“Get the cleansing liquid inside the pores, wash them out, face is clean.” Best beauty TH-cam video! 😆 Just teasing... !! I pretty much only cook with cast iron (it’s so cheap!) but I’m intrigued by carbon steel bc it’s so much lighter and I have a bad shoulder.
They’re not that expensive either, you can get a great de buyer mineral b (which is considered one of the best carbon steel pans) for around 50€!
@@tobiasgrunbaum7575 Thanks for the tip! I got a couple of cast iron pans for roughly $20 each (~17€) so for me, 50€ would still be a bit pricey! But it’s good to know there are options!
Carbon steel is nice for many things because it heats a lot faster, and its possible to control the temp much more quickly. Cast iron heats really slow, and retains that heat so well that changing temp while cooking with it really isn't practical. But for some things, those properties in cast iron are beneficial. Just depends on what you're cooking.
I treated myself to a carbon steel De Buyer for Christmas. Easily the best pan I've ever owned. I don't think I'll ever use a non-stick again.
I like that you paused the video when you quickly explained something.
Too many creators expect us to simultaneously watch, listen and read... and that’s all way too much for my tiny brain!
I have been wanting to get a carbon pan for a while, this reminded me.
Sautéing with onions and/or garlic has been the best seasoning method I've tried
Appreciate you sharing this useful information! To eliminate guesswork on smoke points, etc, I would suggest your viewers invest in Made-In's carbon steel seasoning wax. It consists of Beeswax, Canola oil, and Grapeseed oil. It comes in a 6 oz. can which should last a long time for the minima investment. I simply wipe it on with a paper towel, wipe off any excess, and put it in the oven at 400 degrees. Good to go.
how long in oven?
@@LilyWillow22 I do about 45 - 60 minutes.
I've been thinking about buying one of these for 3 days, now this - magic. Thank you!!!!!
(BTW - the Seasoning Guide link isn't working)
Thank you that was right to the point very well done ♥️♥️♥️
Short and to the point, thanks! Great info!
Short and informative, thank you.
Great job! Thank you very much! Do you have to cook with the same oil that you used to season your pan with? I cook with Avocado oil but it's not one of the oils that you season with. I had to go buy some unhealthy canola oil to season my pan and don't really want to cook with canola!
best seasoning video on youtube
I'm admiring that oven
Ghee butter would probably be great to use to season these with. It's got a high smoking point too
I just got the Lodge one. The pan retains heat really well but I am thinking of getting their chain link scrubber because food sticks really easily to the pan even when seasoned.👍
I just ordered one from Butter Pat. I hope it works well.
That sounds like a matter of temperature. When cooking, heat the pan low and slow untill you have the desired temp and almost all pans are non stick :)
@@isakholmensrensen369 I think it's just the texture of the Lodge version. It isn't super smooth like the made in version. It's okay, I still really like the pan.👍
Wonder if one of those bamboo brushes that are used to clean woks would help?
One thing you always have to remember, you need to really scrub that excess oil thoroughly. Basically when you apply that oil to hot pan, you want to use paper or towel till it comes out pretty much clean. I have done mistake twice with oven method not cleaning out the excess enough, I mean both times I actually was quite trough as I knew what I was going in theory, but I didn't go far enough. As the pan heats up even more in oven, even the very tiny amount of excess will pool up in some points to form ugly spots.
Nice fresh cut 👌🏼
Nice video and I hear those MadeIn pans are terrific. I put a LOT less oil than you when I season though.
I learned something. Thank you.
How often I should do this ? Is it just for the first time using it ? Or once a while ? That’s kinda a headache 🤨!!! Also what you recommend all-clad 5d set vs made in set ? Thanks great video
I can't afford the Mauviel carbon steel pan of my dreams, so I bought a Lodge carbon steel instead. Washed it, oiled it, put it upside down in the oven overnight at 250°. It's been a workhorse and seasons even better with use over time. Llightweight? Not so much. But I'd like to try Made In and maybe add it to my cast iron and carbon steel kitchen weaponry.
I have that exact pan. I love it!!!!
I just bought a carbon steel wok a couple weeks ago, seasoned it repeatedly but it has a few sticky spots around the middle. I’ll try your method with the towel drying, nice video.
A trick I learned to season my carbon steel Taylor & Ng wok: Rough chop a bunch of scallion greens and some ginger. Add a palm full of salt. Heat your wok then add oil and the salted scallons, ginger. Stir this mixture all around and up the sides until the scallions are crispy and burnt. Remove the contents, rinse and repeat. Finally put your rinsed wok on the flame and tip/turn, all around the bottom and sides until it begins to color. Turn off the flame and apply the thinnest coat of oil inside and out. Turn the flame back on and tip/turn until the oil is smoking. My wok looks like it's been used for years. (Don't forget to remove a wooden handle and wrap the helper handle well in foil beforehand) This process will also rejuvenate a used wok. For the stickiness you mention, you might try heating the wok then add small amounts of water to the thickest patch in order to steam and soften the area first. Hope this helps.
@@maydaygarden Awesome man! I’ll definitely try this technique, thank you!
Awesome. Thank you.
If someone has electric appliances, the oven is the best way to season your cast iron or carbon steel pans. The electric burner doesn't get good heat up on the sides of the pan like either type of gas flame (natural gas or propane) will do.
One quick question: how do you "wash" the pan? Do you use any soap after cooking with it? What about scrubbing with a steel wool looking thing made of plastic and soap? When you go to use it again, do you scrub it clean and use any soap?
After the initial one to three times of seasoning, How often do you have to season this kind of pan?
Omg... the skincare analogy makes so much sense, thank you for explaining it that way! Your vids are the best
Second this - came to make this exact comment!
Very helpful
I seasoned by carbon steel pan on the electric stove and it got blotchy although when I cooked in it, food isn't sticking. Can I season it again and this time in the oven?
I just bought a small blue steel pan to make Omelette au Fromage!! I'm getting pretty good at it but now I have this pan I should be even better!!
I am planning to get carbon steel pan. How often we need to season. And you mentioned that I can not season in electric stove ? Anyway we can ?
Superb!
We just purchased a Made In carbon steel frying pan. After the initial seasoning, how often should it be seasoned using the oven method?
Your thumbnail is just too good!
We scroll back to this video just to look at the thumbnail
Is it necessary to reseason carbon steel after every wash?
I have had my carbon steel pan for a few years now but I never seem to season it right. I have tried different oils and it would make spider web sticky/tacky designs after oven seasoning. Now I see I was putting too much on. I was never doing the second step of wiping off the oil with a dry towel. Trying this now on both my iron skillet and carbon steel.
What is the best method after daily use to keep the seasoning for electric stove?
Thx buying one soon
So I got me a brand new generation (induction friendly, no wax coating) Matfer black carbon steel pan; does the oven method work on that one just the same? Everyone keeps talking about salt + potato skins method or Buzzywax oven method, but I really like the simplicity of your approach.
So, Matfer applicable?
After heating a carbon steel pan it usually turns blue quite fast, but my IKEA carbon steel pan turns from black to grey 😮 . I am scared and turned off the file. After watching this video I heated again the pan , after 5 min it turns more grey with a bit blue in it. The manual didn’t say it needs heating without oil (but a lot of people do that ) , and seasoning with oil on 150 grade in an hour (repeat 3 times). Well … I got lost . If I fucked it up , it still can be seasoned right later in another way, right ? Not gonna end up in the trash bin … it is brand new 😅
yes i had a similar issue today with this new ikea vardagen pan. It comes with some sort of coating (some wax or smth, very weird), it was missing on a couple of spots so I decided to scrape it off , not sure if I did the right thing. Anyway after 2 unsuccessful seasonings (too much oil plus that sticky wax getting in the way) I found all these videos on how to season. Scraped the wax off of the cooking surface (only, unfortunately, since it was very hard to remove it), and seasoned it correctly (i think). It looks all weird now but sort of works (tried cooking an egg, was sort of ok). Anyway disappointed with lack of proper instructions in the manual and lack of explanation of what that weird sticky wax coating is on it.
Is "Expeller pressed" safflower oil the same as refined??
I dont understand something, like alot of videos show to take it off the heat when it starts smoking and other say leave it on the heat untill it stops smoking.
Wich one is it?
Like i ordered a stainless steel pan for my tomato dishes ( i allready have carbon steel pans) and they also show to season them and take them off the heat when it starts smoking.
How come it looks black inside when it's new? Usually it would be silver. Are you sure there wasn't a coating on that pan?
When you talk about repeating the process to create more layers, from what point on? Cleaning the pan again and do all of it, or just do the part in the oven? And is there any number of layers you'd recommend?
Good point to clarify. You only soap wash it when starting over from the beginning. You don’t want to wash with soap ans water if you don’t have to
A light wash with soap will not hurt a seasoning, despite what pretty much everyone says. If you follow these seasoning steps, don't worry about soap as much as abrasive scrubbing -- that will hurt your seasoning. No need to wash in between seasonings though.
@@meatcreap Exactly. Polymerized oil doesn't come off from modern dishsoap. It historically was a problem because of the presence of lye in the soap that was previously used.
Soap these days do not have any lye.
I have a pintinox and on the packaging it says 70 degrees to burnish it. Is it the same as seasoning or am I supposed to do the same procedure as explained in the video?
wait. so how do you clean it after cooking?
Just one thing... the good ones (de Buyer, Matfer and others), aren't light. They are actually quite heavy.
But for good reason.
Hi, does the stovetop method work for all brands of carbon steel pans? What about pre-seasoned pans like Lodge's line of Carbon Steel frying pans?
A. yes, it works for all types of cs. however, some pans from certain makers have silicone--or epoxy--treated handles. these won't be best for oven method. stovetop would be fine.
B. most cast iron pans don't have long enough handles to do the stovetop method. just use the oven for them. or a well regulated bbq.
Thanks brother
Here's a question I always had...pasta pans. All the OG italian chefs use aluminum pans to do the "mantecatura"
.do you use one?
Can you season a carbon steel wok with this method?
Thank you!
I'm a bit confused here. I got a carbon steel pan from IKEA, and it says that the oven shouldn't be preheated to more than 150 °C, but your video shows temperatures way higher in with the different oils used. Does anyone understand it or have the same problem?
I tried seasoning my carbon steel pan with Sunflower, Coconut and Avocado oils. I've done about 6 cycles at max temp in my oven (250C) and all I have is blotchy oil stains in brown and black on top of a dark grey pan. I purchased this carbon steel from IKEA and followed the instructions exactly. Not only is it NOT non-stick, it's the most ridiculously sticky pan I've ever had. An entire egg stuck to it even though I added oil too and was so stuck on that I couldn't remove it even with a metal scourer. I had to scrape it off bit by bit with a spoon. What am I doing wrong? Did I mess up the process in the beginning? If so, how can I restore it? I'm thinking perhaps there was too much oil but I'm not sure.
Same here 😔
- very little oil is needed per cycle e.g. if you hold your pan vertically after oiling nothing should be dripping down or off (the video shows this quite nicely)
- temperatures should ideally not be too hot. ~220°C is adequate. we're going for a polymerization... not a combustion. specific reactions require specific conditions.
- while the pan is cooling after its heat treatment, polish the pan VIGOROUSLY with a dry cloth. the polymer/resin hasn't set yet and is just slightly viscous. polishing the pan during this stage greatly increases it's non-stick properties.
messed up? no problem whatsoever... dish soap, water, steel wool and elbow grease. afterwards dry thoroughly and start again.
Here's a video for removing the seasoning: th-cam.com/video/MzAlZeN0Hwc/w-d-xo.html
You should also consider getting a carbon steel seasoning wax. Here's a video that goes over things people commonly do wrong with seasoning: th-cam.com/video/qXUtDPuFJvg/w-d-xo.html
Now I expect a video from Adam Ragusea on "Why i season my carbon steel pan, not my food."
So true... I laughed out loud when he seasoned his plate instead of the Steak.
@@Duschbag :D same
Love your vids!!
What brand are you using in the video? I’ve been looking to purchase carbon steel because I am sick of the weight of cast-iron. The element B seems to be a great brand however the handle is not made to go in the oven for such a long time. The oven method seems to be the best option so again, what brand are you using? Thanks! 👍
He's using the blue carbon steel pan by "Made In"
Hi, such amazing suggestions. Thanks! But I tried to season my pan yesterday before I watch your video, and my pan has oily buildup and the seasoning is not uniform. Can you suggest what can I do to remove this or it should be fine anyways?
Same. I did it today. First layer looked great. Second one not so much. Very uneven. I hope you get an answer.
Put your pan in a 50/50 mixture of vinegar and boil it for awhile
It will take all the seasoning off.
Another is boil a can of diced tomatoes in it. That will also take the seasoning off. It can be an old can you have in your cupboards. Good luck.
Boil 50/50 mixture of water and vinegar in the pan to remove seasoning.
Thanks, I did that vinegar trick, it became clear like new. Now doing the seasoning in oven.
How do I restore an Alloy Steel pan. It’s rusted and poorly stored. My Camp chef universal fry griddle needs help. Is it irreparable ?
THANK YOU FOR EXPLAINING!!! Finally I found a seasoning video that actually explains shit. Still don't understand the chemical process of polymerization, but that's easy to Google.
Can I use this same method to season cast iron?
How do i use a stainless pan?
Do i have to do this everytime I use the pan?
How often do u season the pan? Can I wash the pan in dishwasher?
Do you only have to season it once when you first buy it?
How do you wash them?
you can always add an extra wipe-oil-off 15minutes into the hour long bake just for that extra effort to make sure you got all that extra oil off.
what about when it comes to cleaning and washing?
This man knows tripods.
It's better to not open the oven after you turn it off. The slow cooling helps the hardening process.
This 100%! Let your oven cool completely to room temperature with the pan in it, untouched.
I’ve got to Matfer Bourgeat. They’re NICE!!