When you do the 2nd and 3rd coats of seasoning, should you also heat the pan before oiling so that it accepts the oil or can oil it while the pan is cold?
Aren't you supposed to put the pan upside down to get the sides evenly also? One more thing I've had this pan over a year and after cooking with vinegar, tomato sauces etc the seasoning became uneven. I have even used vinegar to strip but its at the point where its just too many layers so I'm just seasoning it as is which I know is unacceptable especially the money I paid for this pan 🤦♂️
Extremely good directions, good humor, lots of dos and donuts, but I most importantly love how he explains why he does what is does. Super helpful and makes this so much more accessible to beginners, and a good reminder for experts. The sweater vest is a nice touch of course too lol
As a former product manager...it is obvious how much love you have for your product line! We are new to the Made In brand and have started replacing our very old mismatched pots and pans with the line. These videos are entertaining and so informative. Kudos to you and the production team!
These videos have been choice to watch! I went ahead and stripped my carbon steel pan down to the base pan again due to poor seasoning on my part prior (and probably some poor cleaning as well). The stovetop seasoning vid + the cleaning vid really is helping my pan be what I expected it to be! Only took over a year to get it right lmao
This pan was a birthday gift and it made me absolutely love cooking. I wish these videos were around sooner so I could've seasoned my pan better, but I'm glad they're here.
I have watched a number of videos on seasoning my CS pan. Yours are the best and I am ready to delve into seasoning my pan. Thank you for building my confidence level..
I've been struggling to season my new carbon pans and tbh I really really appreciate the tips about wiping off almost all of it and also taking it above the smoke point!!!!
Didn't know that cast iron requires more seasoning than Carbon. Explains why I am probably putting too much oil on my Carbon since I assumed it was just like cast iron. Great tips!
Love my MadeIn pans but my carbon steel wok had rust, I'm very thankful for this video. Instructions are clear and it's helpful. I was a bit intimidated by trying to clean my Wok 😂
Again, An excellent video. I messed up the first time seasoning my Made In C S pan, but now I can redo it,(also a confirmed vest wearing guy, too) “Thanks Steve
Great video! Very informative, instructive and helpful. One question though: 4:47 why does "Sesame Oil" appear twice in your list? Once with 450°F and later with 350°F.
Most thorough directions I have found. Much appreciated, many thanks; using this to season my pizza steel, too bad I applied coconut oil before watching this. Oh well.😊
Very nice and instructive. Just waiting for my first carbon steel De Buyer . Be so kind: the exact temperatue for each round is ? Thank you from Czech rep. R!
In every other video I've seen for the oven seasoning technique, they instruct you to put the pan upside-down while in the oven. Is there a particular reason you put it in right side up? I am going to follow your technique with the madein wok. Just wanted to hear your thoughts! Thanks for the awesome and helpful video!
I was interested in how you put the pan in the oven. I had always heard that you flip the pan over so that the bottom is up. That way if you accidentally put too much oil on the pan, it doesn't pool in the bottom of the pan and get gummy. Yes, I have seasoned several cast iron pots and pans. I always flip mine over. I learned from my very first pan that got gummy....
Steve I can watch you all day! Im loving the sweater vest. Please help! I should have watched this video before I seasoned my Made In Wok incorrectly. It is discolored and oil drippings on outside. It also has a little white blotching inside. How do I correct or can I correct. Just clean and start again? I am about to purchase the 10/12" skillets and don't want to mess them up. Please help me. Thanks and have a blessed day. Jenee
Thank you so much Steve. I got my c.steel pan this past summer for my birthday and i think my nephew got to my pan because after finding it outside…… Yes you heard me right and it’s so disgusting and rusted. Hoping I can use a couple of you tips.
Hey Steve, Nice job explaining the process. Question here!! How often do we have to season the wok that we have initially seasoned 3 codes? Is that it or over time with the usage we need to repeat the process again? Thanks!!
Acetone takes any factory coatings (oil, grease, paint) off instantly without any heavy scrubbing. Just squirt some in, wipe it around with a paper towel and rinse.
With carbon steel, you don't really want to use soap. If you need to, only a super small amount. We have another video that covers this: th-cam.com/video/hd7m3FyDXdU/w-d-xo.html
Is it a good idea to roast some sweet potatoes on the lined pan while seasoning? Just think it would be more efficient to make use of the oven for such a long cooking duration… 🤔
I think it was Kenji Lopez-Alt who said that to begin seasoning, you wipe on a coat of oil then pretend like you didn't mean to put on oil, so wipe as much off as possible. That leaves a thin enough layer for proper polymerization.
Do you season blue carbon steel the same way? I bought a Made In blue carbon grill pan that is already a very dark color but I don't think it is pre-seasoned. Thanks for your advice.
I ordered my carbon steel pan from madein, it says preseasoned. I washed in soap with sponge until no residue came off. So should I have to season it if it’s preseasoned or since I washed it with soap do I re-season it?
You can get to cooking with it! The preseasoning is the first few coats, so it gets the hardest part of the process started. If you relaly wanted to go above and beyond you could do a few more, but it is unnecessary. Cook away and don't worry about the soap.
Steve, you are awesome. I have never achieved this result with my pan. I followed original instructions. Fail. I blasted it with other TH-camrs. Fail. Everything sticks. I am tired. Can I save my Made-In pan after 3 or 4 blasts?
I might need to go re-season the carbon steel wok my mom got me for Christmas. I think the instructions that came in the box said to put it in the oven upside down. I'll have to scrub the new pans we ordered over the weekend more than I did the wok. Any tips on how to best use seasoning wax in this method?
My carbon steel pans arrived yesterday and are right now in the oven for round 1 of seasoning. I also purchased the carbon steel seasoning wax from the Made In web site and am using that instead of grape seed oil. If that was wrong, someone please correct me!
The seasoning process can frustrate a lot of people at the beginning so seasoning helps you get started. Most people buy the Made In preseasoned and then just cooking naturally will continue to add on nice seasoning over time. Worth every additional penny in my opinion.
It is solid steel after all. You can use fine steel wool to scrub the rust out, dry thoroughly and go through the steps in the video afterwards. Another pro tip, you can use Dawn on a Magic Eraser to speed up the cleaning process to get all of the previous oil and black residue off.
@@MadeInCookware I followed these steps with the Made In wax and the patina after three rounds is gorgeous... super even and glossy. Plus your wax smells like straight up honey butter lol
What are your thoughts on avocado oil as opposed to grape seed oil? Still as high of smoke Point as grape seed oil, mild flavor if any, and healthy too?
Frying food like filling the pan with lots and lots of oil and heating it up to a high temperature for like 10 or 20 minutes is really the best way to get coating that's evenly dark. However, it's wasteful if you just use lots of oil for the sake of seasoning. I only found out about this because I deep fried food when I got my new cookware and it turned out evenly seasoned after I cleaned it.
The oil will not polymerize in that process. This oil needs to be heated and kept above its smoking point to achieve this baked on coating. My 20 year old turkey fryer wipes clean with no seasoning surface coating after every use. A very thin coat baked on in layers at a high temperature is the only way.
I have an older carbon steel pan that was seasoned with WAY too much oil so the cooking surface is spotty. The seasoning "sticks" in some place and washes off in others. How do I fix it? Will the baking soda + vinegar trick work or do I need to do something more serious?
How do I safely get rid of spotty bits that happened during my second seasoning attempt months ago? I think I did not leave it in the oven long enough and possibly at too low a temp. Do I start w/soap and scrubbing and then start seasoning all over?
Help! I got a 2nd hand griddle MadeIn griddle. Stripped because rust and gunk. So followed these steps, but conola oil. After an hour, the season is more gold/bronze. Mostly even color. Is it okay? Or do I need to strip and start again?
Is it ok that I used a stainless steel scrubber to clean it initially? Nothing was taking off the brown and black residue from my poor initial seasoning.
@@wendyrich2116 I think in another video he mentioned putting a very thin coat of oil on it before putting it away. I think it was the video about stovetop method of seasoning
I saw that too. That is when the discoloration occurred. To avoid that, you can put the pan in the hot oven for a few minutes to dry, then season when the pan is cool enough to handle. The pan will still discolor after the seasoning process during stovetop use and will even out and blacken over time. It's a natural unavoidable and unharmful reaction. It's just heat induced rainbow on a steel surface.
Hey Mike. You do not need to season before each use. Perhaps the confusion is the recommendation to add a tad of oil before storing your pan AFTER use? We have a video on caring for your carbon as well, but once you season your pan to your liking there’s no need to redo the process unless you strip it with acidic ingredients or something!
Get your sweater vests out, it's time to season your carbon steel pans! Hit us with all of your cookware questions below.
Hey there. Do you have plans to make a follow-up video on cooking with and maintaining your carbon steel pan? Thx!
When you do the 2nd and 3rd coats of seasoning, should you also heat the pan before oiling so that it accepts the oil or can oil it while the pan is cold?
@@lucky0n3 heat the pan. Same process!
Good points. The only thing I do different is I put the pans upside down in the oven.
Aren't you supposed to put the pan upside down to get the sides evenly also? One more thing I've had this pan over a year and after cooking with vinegar, tomato sauces etc the seasoning became uneven. I have even used vinegar to strip but its at the point where its just too many layers so I'm just seasoning it as is which I know is unacceptable especially the money I paid for this pan 🤦♂️
Extremely good directions, good humor, lots of dos and donuts, but I most importantly love how he explains why he does what is does. Super helpful and makes this so much more accessible to beginners, and a good reminder for experts. The sweater vest is a nice touch of course too lol
Glad you like them!
I like how thorough his step by step process is but.........much annoying how many times he's announced he's a perfectionist 🤦♂️
Came back for the sweater vest 😤 staying for the content 💯
More of both coming soon!
The only video you need to watch about seasoning your carbon steel pan
As a former product manager...it is obvious how much love you have for your product line! We are new to the Made In brand and have started replacing our very old mismatched pots and pans with the line. These videos are entertaining and so informative. Kudos to you and the production team!
❤️❤️
These videos have been choice to watch! I went ahead and stripped my carbon steel pan down to the base pan again due to poor seasoning on my part prior (and probably some poor cleaning as well). The stovetop seasoning vid + the cleaning vid really is helping my pan be what I expected it to be! Only took over a year to get it right lmao
I'm about to do the very same thing. Happy I watched. Need to go get some grapeseed oil too.
How did you strip it? Just Soap and water?
This pan was a birthday gift and it made me absolutely love cooking. I wish these videos were around sooner so I could've seasoned my pan better, but I'm glad they're here.
Thank you!!
I have watched a number of videos on seasoning my CS pan. Yours are the best and I am ready to delve into seasoning my pan. Thank you for building my confidence level..
Love this video for the detail provided. Love Steve for the delivery. Great stuff.
Steve does it again. Thanks for the education! Loving my carbon steel pans.
Perfect timing! My carbon steel pan arrived yesterday and now this video gets published! Great instructions as always! :D
I love Steve AND his sweater vests!
I've been struggling to season my new carbon pans and tbh I really really appreciate the tips about wiping off almost all of it and also taking it above the smoke point!!!!
Glad to hear the tips are helpful!
Didn't know that cast iron requires more seasoning than Carbon. Explains why I am probably putting too much oil on my Carbon since I assumed it was just like cast iron. Great tips!
Awesome seasoning process, keep rockin that vest my man!
2 mins in an I love it already. Absolutely top bloke! Thank you so much.
Glad you enjoyed it
Thank you. Your videos have saved my sanity.
Yasss! Even more great tips. Also, I do like the sweater vest. It do be fly!
Fantastic I have learnt something today. Really good knowledge here
I had no idea
We are here for the vest Steve and the explanation of NFTs that goes with it ♥️
I love finance bro Steve
Thanks Steve. You rock. This video might have saved me.
Love my MadeIn pans but my carbon steel wok had rust, I'm very thankful for this video. Instructions are clear and it's helpful. I was a bit intimidated by trying to clean my Wok 😂
This is my favorite seasoning video. My pans turned out perfect after 3 seasonings!
Thank you!
Supposed to flip pan dude
Again, An excellent video. I messed up the first time seasoning my Made In C S pan, but now I can redo it,(also a confirmed vest wearing guy, too) “Thanks Steve
Thanks for you feedback on our video!
Great video! Very informative, instructive and helpful. One question though: 4:47 why does "Sesame Oil" appear twice in your list? Once with 450°F and later with 350°F.
Sweater vests are required for oven seasoning! Thanks for the tips Steve!
Yes they are!
😂
Excellent
This worked amazing - thanks!
So straight forward! Love it and you rock that sweater vest
This guy is soooooo sympathetic! Thanks for the great video 🙏
Thanks for sharing your knowledge and sweater vest collection!
Most thorough directions I have found. Much appreciated, many thanks; using this to season my pizza steel, too bad I applied coconut oil before watching this. Oh well.😊
EXCELLENT video. Thank you Steve.
WELL DONE!!. I just received my Made In - Blue Carbon Steel Wok.
Enjoy it!
Very nice and instructive. Just waiting for my first carbon steel De Buyer . Be so kind: the exact temperatue for each round is ? Thank you from Czech rep. R!
In every other video I've seen for the oven seasoning technique, they instruct you to put the pan upside-down while in the oven. Is there a particular reason you put it in right side up? I am going to follow your technique with the madein wok. Just wanted to hear your thoughts! Thanks for the awesome and helpful video!
Thanks, Steve! Enjoyed your useful and entertaining video (and the sweater vest!). Happy cooking!
Excellent. What I’ve been looking for
Awesome. I just bought one. Thank you for the amazing information! This is the best one yet!!
Awesome! Thank you!
I was interested in how you put the pan in the oven. I had always heard that you flip the pan over so that the bottom is up. That way if you accidentally put too much oil on the pan, it doesn't pool in the bottom of the pan and get gummy.
Yes, I have seasoned several cast iron pots and pans. I always flip mine over. I learned from my very first pan that got gummy....
Thank you, Steve. More Content and more vest. - Cooper
Steve I can watch you all day! Im loving the sweater vest. Please help! I should have watched this video before I seasoned my Made In Wok incorrectly. It is discolored and oil drippings on outside. It also has a little white blotching inside. How do I correct or can I correct. Just clean and start again? I am about to purchase the 10/12" skillets and don't want to mess them up. Please help me. Thanks and have a blessed day. Jenee
Love this seasoning method!
A great and very helpful video! Thank you very much!
GREAT!!!
Yes. Thank you, but what kind of sales did you find on sweater vests?
That’s more of a fleece vest than a sweater vest tbh. Steve credibility is RUINED. Jk
Nice vest!
Thank you so much Steve. I got my c.steel pan this past summer for my birthday and i think my nephew got to my pan because after finding it outside…… Yes you heard me right and it’s so disgusting and rusted. Hoping I can use a couple of you tips.
LaShunda, do let us know if we can further assist! hello@madeincookware.com
Hey Steve,
Nice job explaining the process. Question here!! How often do we have to season the wok that we have initially seasoned 3 codes? Is that it or over time with the usage we need to repeat the process again?
Thanks!!
Natural cooking after that should be fine
@@chipmalt5366 thank you!! Can I use metal spatula?
Acetone takes any factory coatings (oil, grease, paint) off instantly without any heavy scrubbing. Just squirt some in, wipe it around with a paper towel and rinse.
Love mine! They are the best! :p
When you’ve baked in the oven for 1 hour, you turn the oven off right? To what temperature do you let the pan cool down to? Like.. room temperature?
Correct!
@@MadeInCookware than I will make it my job tomorrow, failed the first seasoning, will scrub it blank tomorrow and start over. Thanks!
Can you show us how to use the made in seasoning wax.
Great video ... what's the procedure if we blindly purchased the seasoning paste from Made In?
So, I made Chicken Picatta without considering the lemon… and it really did a number on my Made In pan. Hoping I can season it again and start over….
Yep. No issues with stripped seasoning! Just have to build it back up. The pans really are hard to destroy
@@MadeInCookwarewhat if it's uneven? Mine starting to flake
I assume the same process can be done for a carbon steel wok right? As long as I cover the wood handle it my wok with heavy duty aluminum foil?
Should I avoid using soap to clean my pans? My go to cleaning method recently has just been boiling some water in my pans and using a soft sponge
With carbon steel, you don't really want to use soap. If you need to, only a super small amount. We have another video that covers this: th-cam.com/video/hd7m3FyDXdU/w-d-xo.html
Is it a good idea to roast some sweet potatoes on the lined pan while seasoning? Just think it would be more efficient to make use of the oven for such a long cooking duration… 🤔
I think it was Kenji Lopez-Alt who said that to begin seasoning, you wipe on a coat of oil then pretend like you didn't mean to put on oil, so wipe as much off as possible. That leaves a thin enough layer for proper polymerization.
Do you season blue carbon steel the same way? I bought a Made In blue carbon grill pan that is already a very dark color but I don't think it is pre-seasoned. Thanks for your advice.
Yes, blue carbon steel and carbon steel are seasoned the same way. The grill pan is not sold preseasoned, you will need to season it.
During the first hour of seasoning, you wiped the inside again after the first 5 minutes. Do you do the same for the 2nd and 3rd seasonings?
Everything is identical lol
How do you handle the little bit of flash rusting that occurs after a good scrub? Or just ignore?
Great question! We have a whole video dedicated to rust removal here - th-cam.com/video/6rmo791dAlY/w-d-xo.html
You are perfectionist. Did you consider the Second Law of Thermodynamics?
Once seasoned can we cook things in Olive Oil and Avocodo oil??? Thxs
Yes, definitely
I ordered my carbon steel pan from madein, it says preseasoned. I washed in soap with sponge until no residue came off. So should I have to season it if it’s preseasoned or since I washed it with soap do I re-season it?
You can get to cooking with it! The preseasoning is the first few coats, so it gets the hardest part of the process started. If you relaly wanted to go above and beyond you could do a few more, but it is unnecessary. Cook away and don't worry about the soap.
Great
I’ll assume this would work with my wok?
Of course!
Steve, you are awesome. I have never achieved this result with my pan. I followed original instructions. Fail. I blasted it with other TH-camrs. Fail. Everything sticks. I am tired. Can I save my Made-In pan after 3 or 4 blasts?
I might need to go re-season the carbon steel wok my mom got me for Christmas. I think the instructions that came in the box said to put it in the oven upside down. I'll have to scrub the new pans we ordered over the weekend more than I did the wok. Any tips on how to best use seasoning wax in this method?
I came for the pan, I stayed for the sweater vest
My carbon steel pans arrived yesterday and are right now in the oven for round 1 of seasoning. I also purchased the carbon steel seasoning wax from the Made In web site and am using that instead of grape seed oil. If that was wrong, someone please correct me!
Nope that's the best! Good work
Is it better to buy pre-seasoned pans or pans that aren’t seasoned and do it all yourself?
The seasoning process can frustrate a lot of people at the beginning so seasoning helps you get started. Most people buy the Made In preseasoned and then just cooking naturally will continue to add on nice seasoning over time. Worth every additional penny in my opinion.
What if you left water in your pan for too long while cleaning and it got a little rusted? How do you clean and re-season that?
It is solid steel after all. You can use fine steel wool to scrub the rust out, dry thoroughly and go through the steps in the video afterwards. Another pro tip, you can use Dawn on a Magic Eraser to speed up the cleaning process to get all of the previous oil and black residue off.
How would you use the made in seasoning wax in this process? Same way? Thanks!
Same process!
@@MadeInCookware I followed these steps with the Made In wax and the patina after three rounds is gorgeous... super even and glossy. Plus your wax smells like straight up honey butter lol
What is the name of you carbon steel pan ? It looks great
We have several blue carbon steel pans! madeincookware.com/collections/carbon-steel
I like the pan you have. Where do I buy it?
madeincookware.com/products/blue-carbon-steel-frying-pan
@@MadeInCookware
Thanks
First off. I DO like your sweater vest. hahha!
What are your thoughts on avocado oil as opposed to grape seed oil? Still as high of smoke Point as grape seed oil, mild flavor if any, and healthy too?
Came for the sweater vest, stayed for the pro tips
Frying food like filling the pan with lots and lots of oil and heating it up to a high temperature for like 10 or 20 minutes is really the best way to get coating that's evenly dark. However, it's wasteful if you just use lots of oil for the sake of seasoning. I only found out about this because I deep fried food when I got my new cookware and it turned out evenly seasoned after I cleaned it.
The oil will not polymerize in that process. This oil needs to be heated and kept above its smoking point to achieve this baked on coating. My 20 year old turkey fryer wipes clean with no seasoning surface coating after every use. A very thin coat baked on in layers at a high temperature is the only way.
@@phill3583 I speak from experience and I've owned over a dozen pans and woks.
I have an older carbon steel pan that was seasoned with WAY too much oil so the cooking surface is spotty. The seasoning "sticks" in some place and washes off in others. How do I fix it? Will the baking soda + vinegar trick work or do I need to do something more serious?
How do I safely get rid of spotty bits that happened during my second seasoning attempt months ago? I think I did not leave it in the oven long enough and possibly at too low a temp. Do I start w/soap and scrubbing and then start seasoning all over?
Help! I got a 2nd hand griddle
MadeIn griddle. Stripped because rust and gunk. So followed these steps, but conola oil. After an hour, the season is more gold/bronze. Mostly even color. Is it okay? Or do I need to strip and start again?
That sounds totally fine. Gold and bronze is usually the first layer. It’ll darken over time
@@chip_malt thank you!!! It’s smooth and not sticky at all. I’m new to carbon steel so wanted to ask. Again, thank you!
@@HaotheEnd nice job!
How often do I need to do this process? I am buying this for my mother-in-law lol
You only have to do it once if you do it right? Then the pan just gets better and better naturally!
Through. Thank you
You're very welcome
Is it ok that I used a stainless steel scrubber to clean it initially? Nothing was taking off the brown and black residue from my poor initial seasoning.
Yes that’s fine!
I'm gonna go look at sales for sweater vests 😂😂😂
I respect a man who stands by his poor fashion choices
Once your pan is seasoned and you've used it, you rinse, dry, set on burner to complete dry, do you need to oil again?
Any answer?
@@wendyrich2116 I think in another video he mentioned putting a very thin coat of oil on it before putting it away. I think it was the video about stovetop method of seasoning
does this work for carbon steel woks?
Hello there, yes it does!
thanks!@@MadeInCookware
did you burn off sleeves on vest ?
When you put it on the stovetop to burn off the water, is it bad if your pan gets discolored?
I saw that too. That is when the discoloration occurred. To avoid that, you can put the pan in the hot oven for a few minutes to dry, then season when the pan is cool enough to handle. The pan will still discolor after the seasoning process during stovetop use and will even out and blacken over time. It's a natural unavoidable and unharmful reaction. It's just heat induced rainbow on a steel surface.
Would the steps for a Carbon Steel Wok be the same as the pan?
Yes! Exactly
@@MadeInCookware Thank you so much!
Is it safe to use metal utensils on this, or will you just scrape up your seasoning and ruin it?
Safe
@@chip_malt What should I watch out for to know if I boogered up my seasoning by going too hard at it with the spatula?
@@ember3579 you’ll be fine! Can’t hurt those pans! Seasoning will fill in if you ding it
What about ghee, it has a smoke point of 485 F?
DO use:
Canola
Vegetable
Peanut
Grapeseed
DON'T use:
Avocado
Coconut
Olive
Bacon Fat
Butter
Ghee
First time that instructions were to not put into the oven upside down.
Made in claims that you have to season your pan before each use? Is that true?
Hey Mike. You do not need to season before each use. Perhaps the confusion is the recommendation to add a tad of oil before storing your pan AFTER use? We have a video on caring for your carbon as well, but once you season your pan to your liking there’s no need to redo the process unless you strip it with acidic ingredients or something!
Trade in your paper towels for a rag, be a little more environmentally friendly