How I Season My Black Carbon or Carbon Steel Pans - The Goal is Non-Stick!

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For those viewers who know everything about Carbon Steel Pans and Matfer Bourgeat, the Seasoning Process Begins around 7:30 Mark
Today I'm showing you some of my favorite pans that I use daily. The Matfer Bourgeat USA Black Steel Frying Pans. Black Steel or Carbon Steel pans have a bit of a taboo around them, similar to cast iron, but hopefully, this video will ease your concerns on using them. The key to a great black steel pan is establishing a solid seasoning and then knowing how to maintain that season.
My steps are:
1. Remove as much of the protective coat.
Wash the pan with warm soapy water and then I boil water in the pan and then use a salt scrub with a potato as my brush. The goal is to remove as much of the protective coating as possible so that the oil will fill in the pits and holes on the surface of the pan.
2. Prep for the first layer of seasoning.
Apply a very thin layer of oil (vegetable oil works) and put it in the oven at 200F for one hour to warm up the pan and to thin the oil.
3. Develop the first layer of seasoning.
Wipe out the first layer of oil and add a thin second coat to the pan and put it in the oven closest to the heating element at 400F. Once the oven reaches 400F, I set a timer for 2 hours. After two hours I turn off the oven and leave it in there for an additional two hours until the pan is completely cool.
4. Seal in the seasoning.
Deep fry something in the pan like potatoes. Fill the pan 1/2 way with some frying oil (vegetable oil works great) and then bring it up to 325F to 350F. Add in your potatoes and let them fry like normal. After this step, you should have established a solid layer of seasoning in the pan that allows it to be non-stick.
Pro Tips:
You can always reseason starting with all the steps or if the pan is clean you can follow steps 3 and 4 to simply maintain the seasoning.
If you wash your pan with soap and water, you'll need to make sure it is completely dry or it will rust.
I keep my pans oiled up and in the oven or on the stove and use them daily. They will begin to get much darker over time.
Matfer Bourgeat is a French Industrial Group which is fully family owned. Over the past two centuries, the Group has become the industry leader in professional kitchens and laboratories around the world. Matfer Bourgeat USA Inc., the American subsidiary for the Group, has now been serving America’s foodservice industry for 25 years.
Matfer Bourgeat *pronounced boor-zhah
Matfer Bourgeat is customer-focused, meeting the needs of food trade, conventional and luxury hotels, expert kitchens, fine dining and catering services.
Find out more about them here:
www.matferbourgeatusa.com/t/co...
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www.matferbourgeatusa.com/t/ca...
For professional or commercial sales, go to MatferBourgeatUSA.com and find a dealer near you. For non-commercial sales, you can check typical online retail outlets
Matfer Bourgeat 062003 Black Steel Round Frying Pan
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