Відео

im noit completely sure, because I have both a De buyer and a Matfer in this size. They are both very similar, but usually the de buyer pans are just a tiny bit thicker

send me a video of how to do it. So you don't have to sit there and watch people who you think are horrible at doing it. even worse feeling the need to comment on it :)

@ I’m trying to learn. Watching “content” of failed attempts is a waste of my time. Is that a worthy reason for posting. I’m not moved to post for gaining clicks. Do you think I searched for failure? That’s what you offer.

@@alexandermayer2026 Ah, I see the confusion! You stumbled into a video titled ‘Not quite there, but almost’ and expected Michelin perfection. My bad for not slapping a giant neon warning: ‘PROGRESS IN ACTION, NOT A MASTERCLASS’! But since you’re here, let’s talk about your claim of making ‘perfect French omelettes’ with nonstick. You’re clearly leagues ahead of us mere mortals. Share the glory-show us your perfect omelette! I mean, you’re trying to learn, right? Maybe you could teach us all with a tutorial that outshines Jacques Pépin himself. And hey, your glory and perfect omelette skills clearly entitle you to comment on videos from us amateurs. It must be a great boost to your ego-watching us struggle while you bask in your own omelette superiority. Who could resist such a pastime? Until then, I’ll keep working on my ‘failures,’ and you can keep enjoying videos by people who’ve already nailed it. Everyone wins, right?

@@avidavid9237 I’m so happy it helped you. A good tip for knowing when your pan is ready is to throw a few drops of water on your pan. If the water slides around like a puck before eventually evaporating it is ready

Yeah! I saw it! If the quality feels right im going to get one. I live less than 500m from an Ikea :)

@@idaeinjaw2139 the need for more oil is a myth. It is all about heat control. And another fun fact is, you can actually wash your pan in liquid soap

I bought it at a small wood shop on an island called Fyn in Denmark

Yes! I can! Don't put fridge cold eggs on your pan and don't heat up the pan on too high. These pans contains the heat a lot better than a normal pan which means it doesn't loose heat when you put something cold on it. Heat up the pan properly. Go on your lowest to mid low and let it heat. If you throw a tiny bit of water on the pan the droplets should pearl up and slide around on the pan. Take out the eggs about 20 minutes before or just stop putting your eggs in the fridge, as they never do in many cultures. Let me know how it goes :)

Thank you! I always enjoy when someone else shares my excitement. Yeah it looks like it is my matfer pan, but im not sure what size it is. It is good with a seasoning, but it is really all about heat control and not putting too cold food on the pan

Sorry. Next time :)

No, not at all. It is actually not so much about the seasoning. It is more about heat control. Firstly if you keep your eggs in the fridge take it out a good 20 minutes before you are going to cook them. Secondly, heat the pan using less heat than you are used to. Try using the midsize burner and turn it on the lowest, let it heat for 5-10 minutes along with the eggs not being fridge cold. let me know how it goes :)

@@jakubantkowiak1903 haha it’s all about heat control and not too cold an egg

Im a lefty, so my issue is more my right hand :)

👏🙄

Thank you for the advice. I still haven't mastered it

Nope :)

I can not remember. I gave it away to one of my friends, but I think it is around 8 inches in diameter

with all due respect, it does take a liiitle but more of a seasoning to be able to cook eggs like shown in the video. after one seasoning you can cook eggs like this with oil, but not without oil. It takes a better seasoning

@@xandercalasahan1799 Yes it takes proper technique and room temperature eggs,. However in the past, I had made this successfully after a seasoning session with oil and potato peels in the manner Matfer instructs. In the process of such seasoning, it also removes any film of grime from prior cookings, resulting in a gliding surface. Once a layer of grime builds up over, it would be more difficult. The green onion technique most likely produces a similar result. I even used folded paper towels held by a tongue, spreading the oil during seasoning, and it had worked.

@@xandercalasahan1799 The only point I wanted to make is the power 99.9% of cooks don't know is the power of a few spring onions. Cut 5-6 spring onions into like 2" pieces. Heat a skillet on medium heat (it can be stainless or carbon), add a little oil to skillet and continuously slide onions around in skillet until they turn brown. Discard onions in trash. You now have a really slick skillet. If you just wipe skillet clean with a towel or add water it needed, use no soap, the skillet should remain slick for the next 4-5 uses. I used to buy a bundle thing of spring onions weekly for 50 cents and keep my pan slick. If someone wanted to dedicate say one pan and make it your egg skillet, fine, but my carbon skillet is used daily and the likes of frying sausage and the likes really make it difficult to keep a skillet ultra slick

@@kimberly1567 Thank you for your advice :)

This one is my first pan, it is a cheap Matfer pan. The seasoning is solid on this one :)

I address that in the video

Actually I wash my pans with soap. The reason there is a belief that you should not use soap dates back to old times where people used bar soap for dish washing and cloth washing, the soap was harsh and they used a lot of Lye in the process to make the soap hard and effective, lye is Base instead of acid, but is just as harmful to a seasoning as acid. Modern soaps for dish washing are much more mild and the concentration of Lye is much smaller than in the old days.

@@xandercalasahan1799 interesting. Thanks for the info.

haha I am glad you share the same kind of excitement as I had, when I did it. Good luck with your seasoning

If the seasoning is new it is quite normal, to build a stronger seasoning start with only using it when you cook non-acidic food. A pan like that is almost never broken forever, unless it has rust that made holes in the pan. With these type of pans you can always sand it down and re-season it. If it doesn't make sense please feel free to ask again :)

@@xandercalasahan1799 thank you very much for your answer but amateur here. I have no idea what to maybe because i did seasoning wrong? After each cooking i put cocinut oil on it but it still left black bad smelling dirt on next cooking? How do i know its not rust? Sorry i will really appreciate any advice bc i have no idea i dont want to throw it out thank you

@@martinabarborjakova5618 Sorry for the late reply. I was just in Italy exploring their amazing food culture. You should watch some of my cleaning videos, there I also explain how you patiently build up a seasoning. In general I would not recommend coconut oil for seasoning, because it is an oil suitable for moderate heat cooking. you want an oil for high heat cooking. There are a ton of different brands out there so I would advise you to experiment a little. But I have had luck with peanut oil and vegetable based oils. Your pan will not rust, even with a small layer of seasoning, but of course only if you keep your pan in a dry place.

@@xandercalasahan1799 thank you very much i will do some research!

I have since mastered it, but never got to make a video before I moved zanzibar, where I didn't bring my pan. I am thinking about taking a pan down to zanzibar, because I miss my pans haha

You are right. Some companies sell them seasoned. Seasoning the pan is not so hard, but I often experience that people have a wrong expectation to how strong the new seasoning is. The first seasoning you do is not so strong, it does a little to prevent rust and it does become a little less sticky, but a good seasoning takes time to build. If you want let me know your problem and I will try to help you :)

ineed it is

First of all, why are you coming here with this attitude? Personally I would never recommend dunking a hot pan into cold water, as it could warp the pan. I know your described process. That is what many people are saying, it is a process that is time consuming. What I am saying is. My method is less time consuming and it works really well, just look at my pans and their performance. They don't rust and has plenty of seasoning without all the steps you are describing.

@@xandercalasahan1799 wasting 5 min scraping ur pan in water to remove some grease or buildup (barely anything i can see), yes, very time effective....BTW for people who care about their carbon steel cookware (not mr season softener here) use kosher salt instead of soaking in water to clean away grease or buildup, especially on a warm pan....rub the salt with a folded towel, then rinse away under HOT water with a bristle brush, dry off, 1 min tops instead of soaking 5 min THEN evaporate any residual water on a warm stove, at least....soaking then air drying carbon steel without oiling or seasoning after is irresponsible, and terrible advice.

@@andresbarajas2863 Yeah yeah Mr. Know-it-all-with-no-videos-uploaded, obviously you are looking for a discussion, find it somewhere else. The seasoning on my pans are speaking for itself :) You on the other hand are just here talking, where are your videos? you are just a sheep haha You have your opinion, and I have mine. Mine works and is less time consuming, my build up on my pans is more than good. No one else has done videos cooking eggs without using any oil. Why don't you show your pans on a video, show me how you cook a fried egg, sunny side up, using no oil. I challenge you :)

haha...I love hangover omelettes <3

Thank you! Still love my pans

I am glad you appreciate my video :)

Thanks. It is a toaster for gas stoves

if they already have a good seasoning, why not try it? :) It really kills the myth about excessive oil, when using raw pans

Yes, I do use liquid soap

I can't remember, but I imagine I would have it medium low on the big burner. Remember that the meat should not be ice cold when you place it on the pan