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there are people getting jealous about other people cars or homes and here i am being jealous about your beautiful black and shiny patina. thanks for those advices. helping me a lot.
This is titled "Mistakes and How to Fix Them" - so I was hoping to find an answer to the issue you mentioned - I used too much oil and have a sticky buildup - so I know I did it wrong, I know that. But now that I have the problem I was hoping to find out How Do I Fix It???
Great job. Those 5 nailed it. I use my carbon steel pans often (daily) and now starting to get some friends using them. I have told them to subscribe here. Uncle Scott is there best on TH-cam for carbon steel.
Thanks Scott!! Maybe some day carbon steel will have as big of a community as cast iron.
I’ve been cooking with cast iron and carbon steel for over 10 years now and everything in this video is right in line with what I’ve learned through years of trial and error. One thing I found is that seasoning your pan in a bbq next to a wood/ natural charcoal fire gets them almost completely black on the first seasoning.
That’s probably NOT seasoning with edible food. You’re “carbonizing” the pan with carcinogens from the smoke of the burning wood. Fail.
You convinced me to get a carbon steel a year ago, now a year in with my Matfer I couldn't be happier, I've even converted family and friends!
After the initial wash I don't even bother with a regular seasoning and just start cooking. Usually I cook with duck fat or pig fat. I haven't had any issues seasoning. After washes I put a very fine layer of avocado oil to keep them protected from moisture.
#5 is so crucial!! Thanks, Scott!!!
Hey Scott. Everything you just went through I already know. Thing is, it took me about 45 years to learn it on my own. All your statements about seasoning, cooking at the right heat, different pans& foods= some different methods, different seasoning of food (a little, a lot?…) etc.. This same lesson is true everywhere in the kitchen. One of the big obsessions that has been happening for a while is on knives, (use, what’s the best, sharpening , steel etc). What works. Thanks so much for this video.
Hi Scott, I got a huge #12 cast iron skillet and a "bacon press" recently, been making some great smash burgers. My New Years resolution is to eat more cheese burgers this year.
A lot of times you don't even have to add a protective coating of oil. Once you done cooking and the pan is wiped clean, there is still a micro covering of oil. And that's all that's needed to keep it rust free.
That's a great point and I do that often with my egg pan. I don't wash it, just wipe it out, and there is enough butter left over to protect the pan.
A couple good ones were in there that I wasn’t aware of, thanks!
In particular, I had no idea that the protective oil was supposed to be added to the pan after its cooled.
I'm on a facebook carbon steel pan group. Often people new to the group ask about seasoning. So of course we get all the seasoning tips from 3 times to more. I always say the same thing: Season once, then just cook with it. I also say don't worry about the "fried egg test" if your egg sticks. Cook with the pan. learn the pan. Cook chicken, beef, pork, veggies, etc. Thanks for tips Scott, helped me a lot.
Thanks Douglass!
Love the carbon steel videos. Probably heard it all before....but still nice to see. What I did notice this past week...is that I lightly scoured my carbon steel with a green scouring pad...and I thought might have been a mistake and as I noticed it lightly removed some seasoning. However, I did 3 eggs in the pan the next day, after oiling the pan....and those 3 eggs slid on the pan better than I've ever experienced before. Not sure if some cleaning with the scouring pad made the real difference, but I've never had eggs ever slide like nothing on the pan. I usually have to either do a good shake...or actually pry up some edges with a fork.
I bought the debuyer mineral b pan, seasoned it once, decided that first thing i'll cook on it will be pancakes, it worked like a charm! Looking forward when the pan gets the shiny black color. Thanks for the tips!
Kia ora! What part of New Zealand? You live in a great place... I was about ready to move there at one point, mainly for the Fergburgers in Queenstown. For that pan, I think I would season that pan on the barbecue grill first. If it doesn't work, you can always try the stovetop. If your Mineral B has the coated handle and it can't go in the oven. you can always get the cooking surface seasoned on your stovetop and not worry about the rest. The color won't be even up the sides, but it should cook great.
I like using avocado oil as it has a smoke point of 500 + degrees. Also I agree with everything you said and I use that same method you said after using the pan and then heating it up for the protective coating and putting a very thin layer of oil and then wipe wipe wipe off the excess till it looks dry which is key to not ending up with a sticky pan. With this method I maintain a perfectly seasoned pan. Also a thin coat of oil can be subjective but if you put a thin layer of oil and wipe it of like you never wanted it there in the first place you will end up with the perfect amount of oil. BTW I really enjoy your videos! THANK YOU!
I've tried avocado oil but have struggled to get a seasoning that's really held up and been consistent. I've stripped & reseasoned a cast iron griddle I have multiple times(it's my test piece for playing around with seasoning oils/techniques, different ideas and such), and I can just never seem to get a nice even seasoning across it. Recent reading I've done says that the polyunsaturated fat content of an oil is important for seasoning(presumably, the POLYunsaturated part is related to the POLYmerization[lol] that creates a seasoning), and, while avocado oil has that high smoke point, it has a low polyunsaturated fat content compared to some other oils. Grapeseed oil has a high polyun-fat content, canola oil has a moderate content. I'm going to pickup some grapeseed next time I'm at the store and try reseasoning with that, see if I get better results.
With that said, if you're getting results with avocado oil, by all means, don't let me stop you lol. Might be worth experimenting though.
I think #5 is why my pan always gets messed up. Thanks for these tips.
Yep, you nailed it. Now, you can't lead a horse to water ... you know the thing. But if you don't get frustrated and go back to your non-stick, then I say go back and pay CLOSE attention to exactly what he says and Scott has given you the keys to the kingdom.
Complete newb, got my first carbon steel pan (De Buyer mineral b pro) and learning everything here. Keep up the good work and keep them coming.
Awesome pan choice, Frank! Post back and say how it goes.
I use about 1/4 tsp of oil, but by and large I agree. When I got my new matfer 8.5" carbon steel skillet, I did the serious eats seasoning. Peanut oil, 450 oven, 1/4tsp or less, wipe down several times. Repeated a few times, reapplying at 30m. Then I just cook with it. Love my carbon steel.
I like peanut oil personally but I know not everyone can use it.
Excellent advice and can apply to cast iron as well.
Season and learn how to cook on it.
Lower heat, time and the right oil.
Definitely right. Cast iron and carbon steel have lots of overlap... I consider them to be cousins.
Have had very good luck with avocado oil, which is similar to grapeseed in it's characteristics I believe.
except smoke point is like 60 C degrees higher than of grapeseed
It's healthier than grapeseed oil too
Totally agree, after 3 years of switching to Carbon steel , i have reached the same conclusion . I recently bought a carbon steel wok , and transfered my knowledge and did 1 layer of seasoning and did the sliding egg challenge without any problems ☺️. One thing I still have an issue with the wok, if I do any food with moisture content and leave, it strips the seasoning off and I get rust layer.
Seasoning a wok is different. Look up proper wok seasoning instructions. The good instructions will include heating every inch of the wok to above 550F over a powerful gas burner until it “blues”. It will go from silver to a purplish blue color. Every single inch of the wok needs to be brought to that state before you begin your oil seasoning process.
I won’t recommend it for everyone but I actually do this with all new carbon steel pans now. I get rust free non stick properties from the beginning when I do this. There is science to back it. It changes the surface of the steel. The only issue is that if not done properly you could likely warp thinner pans. That’s why I won’t recommend that everyone do it.
I can say that the pans I’ve done this way have zero rust issues. They also have excellent non stick properties.
@@darkhorsefive0 that's exactly what I did after washing off the protective layer i have gas blowtorch and heated it on the gas stove and blowtorch to get the color change .
The problem is LEAVE,You can not leave any water...if you leave ani oil not problem.
This is the only video that told you to cook more and season less😂 I've been struggling with the 1st seasoning and get frustrated right away cause it doesnt turn out as I want. But I keep going and then, yes, you'll see the pattern if you cook more and worry less about the seasoning. Wish I watched this video earlier 😂 thanks uncle!
Thank you, Wenny! People often get led down the path of seasong 9 zillion times, when really the pan is a means to an end of eating a delicious meal!
carbon steel is for people who really like and know how to cook. its a lot of effort using them, definitely not for beginners like me just trying to make food hot without making a mess. i was drawn in by claims that it can become like a nonstick but what i didnt know is that cooking habits have to change also or things can still get sticky. anyone out there thinking about switching to CS.. dont do it unless youre really willing to put in the effort!
I did it! So I followed your instructions to a T and 💥 bam no sticking! I used butter vs oil to fry an egg. You are soooo right about using butter for eggs. The butter does tell you when to pour in the eggs. I was using waaay to high heat (med/high) I should have been using med/low for my stove. I have a professional stove with very high btu’s. Omg I wished you would have done this video years ago. It would have saved headaches. Lol. Thank you!
I've been guilty of #4 as I was transitioning from "non-stick" pans to carbon steel. Not just the wrong temp (usually too low), wrong technique with the temp. Call this "4a" -- You generally need to preheat the pan. If you don't properly preheat the pan you won't get a good sear and the food will stick unless it is practically swimming in oil. You (probably) don't want the pan smoking hot, but you do want to build up some heat in it before putting the food into it. Related to this is patience waiting for the food to sear and release. Also related to this is do not overload the pan. Too much food in the pan will pull the temperature down and cause all the same problems... If that sounds like I'm speaking from experience it is because I am...
The reason that carbon steel and cast iron hold in heat well is also the reason that they take a bit to heat up. Give them time to build that thermal momentum or you're not gonna get the results you want.
Thanks for your channel. I have been using the pan for half a year everything is fine thanks to your
Thanks Dim!
Thanks for being a great source of information on cookware , nice refresher
Uncle Scott has the coolest range I've seen. Congratulations for not having the red-dial Wolf (for uniqueness reasons).
Thank you! It's an ilve Majestic series, made in Italy. Fancier than I deserve but I use it every day and love it.
Just got off another channel touting flax oil as the best ever seasoning agent . Used Bran oil on mine, worked just fine.
Cooking has finished it off nicely, jet black now and so easy to cook with. It's always a toss up between cast iron and carbon, I think they're both good, I don't bother stainless fry pans at all.
i use stainless pan to fry tomato and something with water,to fry only iron and carbon steel
Great vid! I've managed to make my De Buyer seasoning a sticky mess twice in a row so finger's crossed third time is a charm.
If it's not got TOO much sticky gunk, try heating the pan until you see a whisp of smoke, let it cool, see if it's sticky, and repeat until that oil hardens in.
I've yet to be successful getting seasoning to stick to my mineral b. I just cook with it. Hopefully the pores in the steel will eventually open up enough for something to take. All of my cast iron holds on to seasoning like a champ
I am new to carbon steel and wish I would have seen this video earlier!
I use my CS pan every day and only did 1 seasoning using grape seed oil. No big issues with sticking, pan wipes out clean. If you pay attention to your cooking, everything goes well! Great video!
I was in Ikea the other day and they now have a carbon steel pan that is made in Brazil. It was just $25. I took a flyer on it. I'd be interested to see you test one if there is an ikea near you. Love your channel.
Demeyere has produced some videos that discuss matching the construction of the cooking vessel to it's intended use in the cooking process. There are very specific reasons whay their skillets and conical saute pans are fully clad to the rim and why their pots use a very different construction, concentrated in the base and not extending up the side walls.
Many thanks for a helpful video. I just seasoned a new omelette pan my husband bought per your advice. Although I still had a bit of the sticky beeswax (I did not get all of it off despite scrubbing), I fried one egg after seasoning and it slid like a skater on ice! My husband cooks eggs every day (keto diet) and was tired of teflon pans that get junky over time. This will cure that problem.
One thing I would add is depending on your cooking medium gas/ electric your carbon steel is going to darken differently, a lot quicker with gas and could take awhile with electric , have had a 8 in. Matfer for about 2 yrs. I use on electric and it’s not close to turning black
Yes, good point. Also, on electric burners the bottom may darken in unevenly for quite a while and the sides may never fully darken to the top edge. Gas is the way with carbon steel and cast iron.
@@darkhorsefive0 I've had my Matfer for a couple of weeks and have seasoned it in the oven twice, just so that the outside is more or less the same overall as the inside. I really don't care if it doesn't turn black as long as it stays stick free.
Great refresher Scott! I had forgotten a couple of those tips.
I've learned so much from you uncle!
Thanks Douglas!
Thanks for another great video. I came across your channel about 2 weeks ago. You've converted me, I've taken the plunge and bought a De Buyer Mineral B Pro to use with my new induction hob that's being fitted soon. I'm loving my new pan 🥰
Awesome choice of pan!! Many great meals await. Post back and say how it goes!
It took me several yrs to learn that last point. I always just skip the last step now. After i have cleaned my pan i place it on a warm burner for 3-4 min to ensure it's dry then shut burner off and I am through. If I was going to store my skillet for a month or so maybe I would store with a little oil, but probably not. I have carbo and some carbon skillets hanging for several months not oiled and they are perfectly rust free. I use my daily carbon #9 almost daily so there is no need to store it coated w oil. People w little skillet knowledge need to quit spreading the bad knowledge to coat a hot pan w oil then store it
I think some of it has to do with where you live as well. I live in Utah and the air is so dry there is little chance of rust, but if I were in New Orleans or somewhere swampy the humidity could be a bigger problem.
Got my metfer today just did stove top potatoes an salt on coil electric stove did egg was so slick slid around so excited now to cook cook cook
hi there i just started with carbon steel pans " wife cooks with other types of pans " we have been married over 22 years oh well i am fallowing your seasoning methods, I have a flat top stove so i am using the oven method and last night i cooked scrambled eggs ,and bacon in the pan the bacon left some carbon on the pan had to clean with soap so I re seasoned the pan ,oh yea the eggs were perfect no sticking I thought i was in your studio lol. The bacon did not stick at all started thew Bacon in a cold pan on low temp worked very well .
I am definitely guilty of mistakes no. 1, 2, 3, and 5. Now, I can avoid them. 👍
Thank you! Just bought Matfer Bourgeat pans and working on seasoning with the paste that’s made of grapeseed oil and beeswax. Definitely getting the sticky affect you mentioned, and yes, I was oiling while pans were still hot. For the initial, smokey, seasoning, I put them outside on the grill for an hour, then let them cool down before oiling. That’s working well since I have an electric glass top range, and because I didn’t want the initial smoke filling the house.
I'm new to carbon steel pans. I use non-stick, tri-ply All-Clad stainless, and cast iron. I'm interested in the carbon steel pans for their lighter weight. To avoid warpage how thick a pan would I need? I don't cook on flat surfaces.
All great tips. The last one is excellent. I had the issue of adding my oil while the pans were still too hot and getting a sticky layer. I experimented and found that the sticky issue happened when the pan was between 180-200 degrees Fahrenheit or higher. I still like to put the protective layer on a *warm* pan but I use a laser spot thermometer and make sure the warmest part of the pan is below 150F.
Putting it on a warm, but not hot pan it seems like the warmth reduces the viscosity of the oil a little and I get a smoother, thinner, more even protective coat and insuring that no part of the surface of the pan is above 150F means no sticky film.
By the way, did you ever try the “wok seasoning” method I messaged you about? Still using it on new pans and getting rust free non stick properties right off the bat. That turkey fryer burner would be great for trying it. 😉
Oh, and the pans darken in a LOT sooner using the wok seasoning method.
I like that... warm but not too warm. And lasers too! If the weather cooperates, I am going to do bring back that De Buyer wok and try it on the turkey burner this week. If that goes well, more carbon steel on it!
Very good tips Scott, thank you, Melaney from SoCal
Thanks, Melaney! Hope they help.
4 and 5 helped tremendously. thank you
I purchased a debuyer pro as per your recommendation (great pan thanks for that) but all this time after washing it I would put it on the stove top to heat up n dry I thought u just needed to add oil let it smoke turn it off n it be ready 4 the next cook.
If you bring it up to smoke, you are actually doing a little maintenance seasoning. As ong as it isn't sticky the next time you use it, that should work well. You don't have to do that though, not every time you cook.
This is really good advice. I agree with everything and it's matching my experience. I ruined my seasoning from applying oil before the pan cooled down.
Great job Scott. Maybe mention the Leidenfrost effect for knowing your pan is up to temp. I did a fried egg video on this a few months back. 👍
Great tip! I didn't know that was the official name of that water effect... I always called it the "ball bearing." ha!
In your list of usable oils, surprised you didn't include Peanut Oil. I use it all the time for seasoning Cast Iron unless it somehow differs when applied to Carbon Steel.
Peanut oil is great but not better than others, the problem with recommending peanut oil is for the severity of the peanut allergy, I guess.
Me too use peanut oil or sunflower seed oil, I use what I have :)
I suppose the oils he listed are the cheapest and most readily available. In most of the world peanut oil is quite expensive as compared to the others.
I use Canola for seasoning but my take is that the smoke point of the oil, and getting the entire pan above the smoke point for a long enough time to polymerize it properly is the most important factor.
I've been using grapeseed oil on my carbon steel pans. Lately however I noticed the price has gone up quite a bit because of the supply chain issues we're all going through I guess. So for my next go around I'm going to try sunflower oil. Much better price.
@@annabizaro-doo-dah
Thanks Uncle Scott - That was very helpful … love these short focused videos!
Thanks Dawson! TH-cam seems to really be promoting shorter videos more so maybe I'll try a few more and see if the algorithm smiles upon me.
Thanks Scott! Just bought my first carbon steel 2 weeks ago, points number 4 and 5 are extremely helpful for what I've been doing wrong
how to clean the sticky layer off? Do I have to strip and start over seasoning process with less oil?
Good information. Scott talks about cleaning the pan in hot water. I typically don't ever wash my pan (unless I'm doing a quick re-season); instead I wipe it with a paper towel while it's still warm, leaving a small "trace" of oil on the surface, and allow it cool on the stove top before I put it away. Is this incorrect? I thought it was bad to wash the pan, as this would remove the seasoning, and you'd have to re-season the pan before you use it.
Good morning,
A French fan of your explanatory videos and watches them regularly, too bad this one is not subtitled😭
Thank you for sharing your knowledge😎
Thank you very much, Eric! I really enjoy French cookware and learning more about French cooking. What part of France are you in? Over here, we pay lots of attention to Mauviel, De Buyer and Matfer... are they also popular in France? I am going to review some dutch ovens by Staub and Le Creuset. In the USA, Le Creuset is very popular... are those two companies the leaders amongst French home cooks?
@@UncleScottsKitchen Good morning,
Scott's I live in the south of France (Var).
The big brands leader at home Le Creuset and Staub of course, even if Le Creuset remains leader Staub take more and more market share less expensive, Le Creuset problem with the enamel on the induction according to the users!.
I cook very little with cast iron, however I have a cast iron casserole dish that comes from my Great-Great-Grandmother of the GODIN brand, wood stove manufacturer company created in 1846!
Gas cooking and he prefers De Buyer mineral b pro pans and Affinity stainless steel pans on a daily basis, these are my favorite pans that are solid, efficient and very beautiful with their stainless steel handle.
See you soon Scott's and take care of yourself 😎
Just got my first CS & sure enough.....used too much oil. Wiss, I'd watched this first. Thanks brother.
Two points:
1. From reading many comments by customers who have purchased carbon steel cookware, a common mistake is not cleaning off the protective coating that the manufacturer applies to protect the carbon steel from rust.
2. The chemistry of the polymerization of oil on cookware (cast iron, carbon steel, and aluminum) is not understood (and certainly not discussed) by many of those who are attempting to “season” their cookware. An informed decision can be easily understood by reading Sheryl Cantor’s blog, “Chemistry of Cast Iron Seasoning: A Science-Based How-To”. That paper recommends using FLAXSEED OIL, an oil with a very low smoke point of 225 degrees F. This method, backed-up by science, is recommended by America’s Test Kitchen and many wok-using chefs including Grace Young, the author of “Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastry, with Authentic Recipes and Stories”. Those who use an oil with a high smoke point might compare the two methods.
Hey Uncle Scott! I just got my first carbon steel pan and looking forward to broaden my cooking skills. This video is really helpful and I appreciate all the advice. One thing I loved that you mentioned is cook more and season less!
I did make 1 mistake thus far, hopefully minor. Upon cleaning the wax off my pan, I dried it really well with a towel and paper towels, but did not put it on the burn to have any water evaporate off 😩
I basically put my think layer of oil after and did the oven seasoning method, which I’m only going to do once!
I have my Matfer CSPs for a year and a half now and absolutely LOVE them, I use them every opportunity I get. USK is absolutely on the money when it comes to cooking at the right temperature. I learned so much from your videos, please keep them coming!!! Any plans to review the Made-In Blue Carbon Steel Frying Pan in the future?
Thanks Cherith! I actually did review the Made In, and well, I like the Matfer better!
In which video are you reviewing the MadeIn? Thanks!
@@UncleScottsKitchen Why not flax oil? A lot of other tutorials recommend it at the top of their list.
i’ve been using peanut oil and it works but needs a lot of heat (because smoke point is at 180C) and my chicken tends to stick a bit
Thanks for enlightening the newbie’s! And may all non sticker’s see that carbon steel is a forever pan!!! 😊
They should be heirlooms if you take care of them!
What about using Larbee Puck? Beeswax and lard? It’s made for seasoning carbon steel.
Can you use mineral oil? I always coat mine with mineral oil when I store my wok. Now in the market for a pan. Really enjoying your content! Super helpful! Thank you!
Good video mate as always. Im using a stargazer cast iron skillet today i absoluttely love
Thnaks, Knife! How is that Stargazer? Worth the money?
@@UncleScottsKitchen i absoluttely think so. It isnt very heavy. It retains heat very well and has high sides so can do a lot of things like baking or stir frying and such i use it nearly everyday
What does it mean when wiping protective layer or doing a maintenance stove top seasoning the paper towel always comes up brown?
It depends... if the pan isn't clean enough it could be some food residue. If the pan is clean, then you can actually run some seasoning off with a paper towel... they are fairly abrasive these days.
. . . I choose to APLAUD this representation!
Why thank you, sir!
Thanks for this. Good information
On mistake number three, how about Avocado oil that has a high smoke point?
This channel is awesome! Thank you for all the great tips. So helpful!!!
Great video, but why can't you use beef tallow?
You actually might be able to, but it's just too much for someone who is brand new to carbon steel and learning how to use it. When you are new, it's easier to stick to the mainstream stuff, then branch out when you have some skills.
In Asia, we often use lard (or just rendered pork fat) to season carbon steel woks
I used pork fat to season my wok and it's great!
Try the Solid Teknics Quenched Carbon Steel skillets. They are pre-seasoned.
Great video !
Is that a Mauviel M’Cook sauter pan with the lid on on your stovetop ?
Just curious ;-)
Great eye and indeed it is! Guess what pan review is in the pipeline? :) Have you used them?
@@UncleScottsKitchen I’m a complete cookware geek, like you, and I started out 5-6 years ago as a Mauviel snob. So bought the entire M’Cook line pretty much, I own 12 pans & pots of M’Cook including the 28 cm & 24 cm sauter pan with lids I could just as easily have bought De Buyer Affinity instead, for me they perform closely to each other.
I’m now mostly into bimetal 2.5 copper and own 10 Falk 2.5 copper pans, 2 De Buyer Inocuivre 2.0 copper pans and 2 of the last produced Mauviel M250c copper pans (28 cm rondeau and 24 cm sauter pan)
I only use my carbon steel pans for high heat searing and own 2 De Buyer Mineral B Pro pans (24cm & 28cm), 1 Matfer Bourgeat 22 cm and 2 Darto (N25 & N27)
I would strongly advice you to test the 3 mm Darto carbon steel pans, they are really great artisan pans made in Argentina.
Cheers, Claus from Copenhagen Denmark
THANK YOU FOR THIS VIDEO. Very very good advice.
I bought some Debuyer carbon steel cooking pans and seasoned them 4 times in the oven and they looked great. I used one to cook some eggs and the eggs stuck, 3 different times. So Ive watched videos about why this is and all I have to say is if you have to jump through a bunch of hoops to cook with these properly and wait until its the right temp before putting eggs in or it will stick, then they are just too high maintenance and this is why people buy tfal. you can drop eggs in at any temp from any height and they just cook.
Yes, it's true. These pans do require some effort to cook eggs. But the thing is about a Tfal pan (assume non-stick?) in a couple of years it will lose its non-stick properties and you will end up buying another pan. Carbon steel pans will last for generations. They are not as hard to use as it seems. Once you learn to use them you will never go back. Takes time but it's worth it.
Hello, I used Ghee, because I only cook with Ghee... after 2 attempts at seasoning, the second one being with your method and Canola oil (I nuked the pans after my ghee attempt because it didn't look right) but now, my pans are more blue than anything... I think I might have ruined them, the blue indicates too much heat has been applied I believe (on my induction, which goes from 1 to 9 and boost, I've never gone above 6-7 tho, and I did so progressively) and when I drop oil, it slightly goes to the edges and leave center un-oiled... any ideas ? Thanks.
Hey Unc, I've read reviews where people complain about their Mineral B pans not taking the seasoning at all. Have you ever had that happen with a carbon steel pan ? What do you think they are doing wrong ? Thanks !
Almost certain they didn't remove the wax enough from the pan. When it's new it takes really hot, boiling, water with some soap and long scrubbing with a soft sponge to get the wax off. If you don't do that well enough it keeps sticking and the seasoning doesn't happen or comes off. I have 2 debuyer mineral B pans and that was my experience with the first pan. Had to do it all over. The 2nd time went perfect. 2nd pan too.
@@conscious_choice thanks sister. 👊🏽🍳
Watched this right through after I used too much oil on my new pan. Good advice, but when do we get to the "how to fix them" part?
My Matfer base bulged down and my de Buyer humped up. Differential expansion due to wrong element size. Went back to cast iron.
Great video! Informative and straight to the point!
Thanks, Maria!
For me the best pan testing on TH-cam! I really enjoy your videos. One question, I am about to get a new pan, it's going to be a deBuyer Carbon Steel or a stainless stell (Affinity). What would you chose as an only pan...? Thank you!
For an ONLY pan, I love both of those but if forced to choose I'd go with the Affinity just beacuse it's stainless steel and you can cook acidic foods (wine reductions, tomatoes, etc.) in it. We often talk of a Three Pan Strategy around here... if you get the Affinity, I'd add a Mineral B and a Lodge cast iron down the road and you'd be set.
I use a bandana to wipe to not leave fibers.
I was thinking about using shop towels myself, but not sure if they are food grade or not.
@UncleScottsKitchen I don't know, either. A TH-camr recommended bandanas for cast iron and I thought it would be prefect for it. Floursack towels would likely work, as well. We'll have to do more research😉.
3, 4, 5 so important. Thx!
Great video, as is the older one I watched after watching this one!
I have a Crisbee Stick that I use to routinely season my cast iron pans. Is this OK to use on my MB carbon steel pan? I suspect I would have to be even more careful about using the very lightest touch of the stick to prevent over-applying.
PS Another reason not to use avocado oil for the initial seasoning in the oven is that the smoke point is 520 degrees. All the more smoke if I set my oven that high (or 25 degrees higher, as you suggest in the older video).
Now I'm 2nd guessing using Crisbee. My pan is brand new, yet to be used. I just received the Crisbee... Hoping you'd get some response. Ah well...keep on looking in other vids. One day I'll fry an egg on this pan... @UncleScottsKitchen
This is a bit old, but I think peanut oil is a decent oil to season with. I'd say better than canola but maybe not grapeseed oil. It has a high smoke point and therefore works well. Doesn't flake off like flax either.
I have not tried the peanut oil but I will put it on the list.
@@UncleScottsKitchen have you tried avocado oil? And what is your experience with it?
@@UncleScottsKitchen only reason I ask is I’m trying to stay away from vegetable oils because they are highly processed. An avocado oil has a higher smoke point and it’s not highly processed.
@@nickfalzerano3913 He is only saying to season with these oils. Not that you have to cook with them.
So, think of how much of the seasoning oil you would ingest. You couldn't measure it since it would be 1/10th of a drop on a bad day.
You are just polishing the pan and wiping it as clean as possible from the seasoning oil. I doubt that's a health hazard.
You could probably use 90wt gear oil. 😃
could you make a video how you cook and show the temperature
Wow thank you! You explain that we need to use the right oil for seasoning, but when I'm cooking, can I use other kind of oil? Juste to be sure, because my pan is brand new! Many thanks
You can use other stuff for cooking
You should mention that electric coil stove won't well for you because of lower heating capacity vs induction and gas
Hi Uncle Scott! I just discovered your channel and I love it! You convinced me to buy a De Buyer mineral B omelette pan, so I ordered one from Amazon. I ordered a used, like new one and it looks like someone already had it and seasoned it. What would you do? Should I scrub it and try to reseason it, or just touch up the seasoning and use it as is?
I'm kind of a germaphobe nut to begin with so I'd probably scrub it down and redo it, but it it's not too sticky and looks good, you could leave it as a base and go from there. I didn't even know they sold used pans!
@@UncleScottsKitchen thanks, I think I'll scrub it down and start over
hilarius and to the point! :D My first carbon steel was a wok, fell in love but I no longer cook asian cuisine. Got some carbon steel skillets and they are sooooo coool. I 'm also surprised by how intelligent the butter is! :D (referring to let the water evaporate to signal my gentle egg placement). Thanks a lot for the videos! Take care, Sir!
This is a great refresher. I seasoned my de Buyer Mineral B pan several months ago just as you described, and it's getting darker in color the more I cook. But, eggs still stick in the pan. I'll have to try the dozen eggs challenge. Would you recommend waiting for the eggs to come to room temperature before cooking (I saw on another TH-cam video), or can I cook them right from the frig?
I have my eggs out for a few minutes and I haven’t had any sticking with eggs. I use a very small amount of oil and the eggs release from the pan easily. If I remove the seasoning after cooking a burger the first egg sticks a bit. But after that the eggs don’t stick.
Same thing here Buyer Mineral B nice and dark but eggs still stick
Werd 😅
Can’t believe you still haven’t review the Darto pans
Question 🙋♂️ what if somebody leaves your pan on the burner and it went from black to shiny did they burn off the seasoning?
Without seeing it of course, I'd say that is probably burned off and if they left it long enough you can actually "blue" the carbon steel. Some companies sell blued steel pans and I don't think it hurts anything... can just re-season and keep on cooking.
Can you safely deglaze a carbon steel pan?
Very helpful information. Thank you!
Thanks, Timothy!
Is there a point in time when the seasoning will stop stripping off when certain foods are cooked or do I just have to cook those foods in a different pan?
I don’t know what soap people are saying not to use. Unless you’re using an alkaline soap like lye (what year is it) ordinary dish soap has never affected any seasoning on my pans
How about Avocado Oil?