DEEP DIVE! Testing the New Matfer Carbon Steel Induction Ready Pans
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- Опубліковано 3 чер 2024
- Induction cooktops have a history of warping carbon stee3l pans so Matfer decided to tackle this problem. In this video, I test the brand-new Matfer pans.
Seasoning a carbon steel pan in the oven: • Seasoning a Carbon Ste...
How to make seasoning paste: • I'll show you how to m...
Buy chain mail and seasoning paste: www.cookculture.com/pages/sea...
Chapters:
0:00 Introduction
2:30 Prepping the pan
3:09 Seasoning the pan
6:00 Why do we season pans?
8:25 What is post-seasoning?
9:06 The induction experiment
10:06 Egg test 1
15:16 Egg test 2
18:49 Cooking conclusion & pen expectations
20:05 Do they spin?
23:20 How to post season - Навчання та стиль
Holy cow! I was just watching your video and saw a shoutout for me! THANK YOU! Getting some nice color on those Matfers!
Yeah man! You really crush it!! I so apricate the work you're doing helping folks get away from non-stick. I always get a kick from your videos. Keep up the hard work! Jed
Just got a Matfer and getting the seasoning process in. I did use the potato skin method and it worked very well. That’s for the deep dive and info on induction cooking. This will come in handy for classes I teach and content we create.
Once again, EXCELLENT video Jed, thank you thank you thank you, for helping so many people, and bring so through!!
Very helpful video - thank you! I just bought a Matfer in late 2022 it came in a bag but no logo on handle. I didn’t really notice a factory coating but being a novice used potato peel, salt method and then washed it with a scrubber. Is that sufficient? I didn’t see anything plastic.
Love your content. My wife and I just got rid of all our non stick pans. I have been using cast iron for a while knowing I didn’t want to use non stick. I have an electric stove top and wanted to know if you recommend this pan over the de buyer since I couldn’t do the oven seasoning method with the de buyer? Thanks!
Let’s not blame the quality of the eggs…. 😂
UP
exactly what i wanted to say
Actually old eggs won’t hold together. It’s a fact.
Everybody knows that bad quality eggs stick, whereas good eggs don't even require oil and glide over any surface. #facts 🤡
What brand/model is that induction burner? Looking for the best single burner one I can find...
Does anyone know where I can get the induction ready Matfer (well the new one that is less likely to warp compared to the original one)? I tried finding them on Amazon to no luck and someone else who bought it last week said they got the older models.
I just got a Matfer that became a spinner after seasoning. On glass top electric range. I might have been too aggressive with heat. But I spoke with Matfer and they were great and are sending me a replacement. Great customer service.
Great to hear!
Thank you for this video. I did a modified version of this because the rust freaks me out. I "cleaned" it with Iron wool and sunflower oil. I rubbed until I was convinced that there was no coating. Then I wiped off the excess oil and seasoned in the oven. Cheers!
What size is this? Do you have any advice in choosing between a 10.25” and 11”? Can’t make up my mind!
I primarily cook for 1-2 people if that helps. Already have 10” and 12” cast iron pans that I use often
Just wondering how much they are and what sizes do they come . Thanks
Have you tried either maxima or bartscher induction plates?
Thanks for the great video. Do we have to seasoning every time before we cook?
Hi, post seasoning the easiest, right after you clean the pan
What brand of spatula are you using and what is the length of it?
Can you make a guide on what induction stove tops to buy? I got a new mineral B but I have that cheap portable stove top. I'm willing to spend more for another one but I don't know which one.
How can you be sure you are getting this new model and where can you buy it in Canada?
Could you provide the model Matfer pan that this is?
Cool thing with induction, you can just stick a silicon mat under the pan to stop it spinning if it's an issue as long as you don't get the pan so hot you'd scorch it. This works as induction is just heating the pan, not the surface. YMMV on your cooktop, make sure to not bake stuff on/under the mat.
I haven't warped any pans in a way that they could spin yet, but I've seen some do it on regular glass tops.
Will that work with a Breville? Probably not.
Any experience with Kockums Jernverk carbon pans?
What's a good induction hob that heats the entire pan rather than just the middle 6 inches?
Another great video. You've been on quite the roll here lately! I have a couple of Matfer-Bourgeat pans. A 9 1/2" and an 11" one. The 11 was my first one. I've had both close to 2 years and they are well seasoned. Best thing about them compared to the De Buyer pans is no rivets. So much easier to clean. You should carry them in your business. They tend to be a bit lower cost than the De Buyer Mineral B. Although these days inflation has caused both lines to be more expensive here in the States.
Thanks. Yes, we may have them in stock later this year. Thanks for the support!
Are the handles coated on the new models? they look very similar to the old ones in this video but in uncle Scotts the handles look jet black, wondering if its just the lighting?
Also what's your opinion on the fit and finish with this vs the old model, any difference? I think The De buyers have a really great finish where my matfer is a little rough round the edges, still great to cook with but interested to see If they have caught up. Thanks!
He says non-coated in vid
Thanks for this. Do you sell these? I didn't see them on your site. Also curious to know (when buying online) how one knows if they are getting the updated version or the original version)
Amazon is the US is the best place for the new ones at the moment. Matfer expect to have stock of new shapes by the fall.
What size is the Matfer used in the video?
Hi Jed! what´s the discoloration in the middle of the gas pan at 19:04? I also get this on my electric stove (mostly on temp 4 or 5 out of 9), and I feel it doesn´t get a dark patina there :( but this seems strange to me, ..... is patina really that fragile? What confuses me most: the bottom of my pan does NOT have such a bright discoloration. It´s perfectly dark (after 1,5 months of use). Only the inside has that. And only in the middle. and I´m pretty sure the patina did NOT stick to my food and get off the pan for that reason...
Howdy, it's discoloration from too much heat.
I have induction. Another channel recommend mineral b pro for induction. What's the best 12 inch induction pan in your opinion? I'm leaning mineral b pro with helper handle based on other videos. Thanks
It's a great pan, for sure! The test is your stovetop. Most don't cause any issue but some do!
can you tell me why the seasoning on the sides of my De Buyer Miniral B is sticky ? And what i can or should do to avoid it and remove it.. Thanks a lot. nice vid btw..
Hi, cook for longer. Medium heat for 10 min.
Your awesome! Thank you for the review. I’m cast iron all the way but was looking for something different. Not into none stick. Matfer bourget I narrowed it down to. Thank you for this vid. Thumbs and hats off to you for these videos! 🤪 thank you.
Would you suggest this pan for ceramic cooktop as well?
Yes, it has a smooth bottom
thanks for doing this!
Our pleasure
how do i get the updated version? amazon question and answers are filled with people trying to figure it out. thanks
They are not available yet. I will make a video when they are ready with all sizes. I hope that helps
Can you season using excess meat grease?
Do you wash the beeswax coating off the handle? And do you season your handle at all?
Hi, no, the handle has heat proof paint. You don't need to do anything with it.
Jed - it was a bit blurry sound - did you say I can season with natural bee wax only ? No need to produce my own paste with wax and oil ? I’ve finally managed to find natural pure beewax here in Denmark and am looking at buying a Matfer for my Miele Induction table top.
I have been following your show for a couple of weeks and have bought the Mineral B and the Matfer pans. I seasoned them the way you show to do in the oven three times each. And so far the Matfer pan is out performing the Mineral B. Both are awesome but I just ordered another size of the Matfer pan. Every pan I have with Teflon is getting tossed. I never thought steel pans could be SO slick!
Keep up the great work.
PS. The Matfer pan I received a couple of weeks ago was wrapped on plastic just like in your video. Using your advice from a video a year old, I might have been too aggressive! I’ll be more gentle on the pan that’s on the way this time!
Easiest way to tell if it's the new (uncoated pan) is if there is a logo on the handle. The old ones have no logo whatsoever
Glad that you're having such great results!
Where did you buy from? I want to be sure I am getting this new version when buying in Canada/
@@akafuguvids Amazon. And that can be a hit or miss depending on the source that Amazon used at that moment.
Great video, with real results, not an “infomercial”. After ruining two of these French carbon steel skillets on a glass top stove- one bowed up, one bellied down-I returned to seasoned cast iron. It always passes the egg test although it is less friendly to use. Gas flam e is what these were made for, not focussed electric heat which causes differential metal expansion and buckling. It’s the heat not the pan. And not the egg.
I've been using a combination of Matfer and Stainless (with some Enamel Cast Iron for quite a while now. No complaints here. I also use a Carbon steel Wok. Love cooking with all of them. Great Video
Good stuff
What is your favorite carbon steel pan? Have you had experience with the bk black carbon steel pan?
When you season the carbon steel pan, do you also season the handle?
No, it's heat treated.
What is the smoke point of beeswax ? New to this and trying to practice seasoning on a BK carbon steel and also a cast iron lodge
Just watch for the smoke point. Keep your heat low and be patient
How can one know if you are buying the updated model?? (especially from amazon)
They haven't released the new models. I will notify you on this channel when they are all available.
Thanks for the video. One quick question: I've seen in a lot of other vlogs that you shouldn't use chain mil on carbon steel. Could you tell us more about your experience using it?
Hi, thanks for the comment. I'm not sure why that it as we have hundreds of customers successfully using chainmail on their iron cookware. It's tough but polishes the surface which leaves a smooth finish. Here's what we sell that has some of our customers comments: www.cookculture.com/products/cook-culture-fine-chain-mail-scrubby
@@Cook-Culture Thanks! I'll look into that
@@juanpabloarango606 Be sure to compare diameter of loops. These are 3mm, most others are 5mm or larger. This one looks super nice.
Helpful video! I just ordered my first carbon steel (Matfer) - watching yours and Uncle Scott’s videos to prep for seasoning it when it arrives tomorrow! 😂 Been using cast iron (and stainless) for years, but have always liked having one nonstick, because I didn’t realize that there was a better option LOL. As someone who eats eggs everyday, this will live on my stovetop.
Hope you enjoy
Is this the 11 7/8 or the 12 5/8?
Great comparison, Jed. I have a 11 7/8" Matfer pan that became a spinner after cooking on my electric stovetop. How can you tell when purchasing another Matfer pan if it's the new updated pan?
Good question, Geoff! The new Matfer pans have a logo on the handle. The only new pan that the have is the 062006 12 5/8” (on Amazon). Stock should be in by March.
@@Cook-Culture Thanks Jed!
Good to know, I’ll hold off on ordering until then.
I think it kind of depends. I just picked up an 11 7/8”. Came in the bag with desiccant, new texture on the handle but no logo and the bottom is domed about 1.5mm. Looks like maybe some changes are making their way into other pans.
@@leepeffer1304 Yes, for now the only pan that is the new model is the 12". The others should be March-ish...
Jed - the only reason I prefer De Buyer is I have more confidence in riveted handles over welded handles. I consider both pans of equal quality. Post cooking I pour near boiling water into the pan and once meal is finished, water is discarded, pan wiped dry and oil / paste applied.
Which carbon steel pan will not warp in glass top stove . I am trying to buy one that will not warp
Most heavy carbon pans should not warp in glass. Heat slowly
Does anyone know if the new design is currently shipping from Amazon?
The 12" only at the moment
Mine warped after a gradual rise to medium heat on my induction cooktop and it's actually impressive how long it will spin if I let it go.
So this is bad?
yet another life lesson I wish I'd be taught growing up.
What induction cooktop is that?
Link to this pan?
Nice video. Considering how many videos you make I'm surprised you don't have an infrared thermometer , so you could more easily compare temperatures on different surfaces.
Thanks. Tried but they don't work well on reflective surfaces!
I’ve bought a few blanc pans. I’m gonna try the buzzy bee stuff.
Before I watched this video I was not aware of the top brands for carbon steel pans. Months ago I bought a BK (carbon steel) cheap pan. Earlier I wiped the carbon steel and the cast iron w/ grapeseed oil. Put them in the oven at 410° for an hour. Looks like this process can be repeated several times. After the pans cooled hours later I heated up a light layer of grapeseed oil on the pans for 5 minutes on low. I cooked steak potatoes onion celery w/ olive oil and butter in the cast iron before wiping it out and heating up some grapeseed oil. I only have a glass top stove so I have noticed a little warp on carbon steel. Good practice.
At least I have a better understanding of seasoning pans. I used a little soap and hot water to rinse then dry pans after and notice that it still appears to have a coating
You are doing good things. Try post seasoning after you clean it.
My debyer carbon Pro model came a bit convex and has worked perfectly on my induction hobs for over two years
Awesome!
Seriously? THe De Buyer is convex as well ?
@@cliffsmith1305 yes I was looking at their mineral b omelet pan today and in the product FAQ section it said "Why is my pan convex?
The pan is slightly convex to make sure the pan is not spinning on a flat surface. How can I avoid the pan from warping on induction or glass burner? Make sure the cooking surface is matching the size of the eye/ring or coil of the burner. Raise the temperature gradually."
@@KLJ100 That convex part would drive me crazy!
I am sticking to my Debuyer 😎
Same. Carbon B or carbon +?
@@Rauz11 mineral B
@@mrp2209 am i only one who have carbon + ? xD
@@Rauz11 I think they are the same, less the bee logo and the fact that it doesn't come coated in wax
Me,too.
I really enjoy your channel (my bank account not so much). I rent an apartment and have a crappy stove. I am looking into getting a "portable" ie, 1 burner, induction burner. There seems to be a lot of debate when it comes to CS on induction. I was curious if you would consider an Induction Burner Review series, and maybe even mixing the pans. For example, How does the fried egg cook in a Debuyer on "X" induction burner? Not so much an endorsement, as much as giving us CS users an insight on how various induction units might play nicely or not with our CS skillet babies.
What if I don't have an oven? How do I season carbon steel/cast iron pans using a camping stove?
You can just cook with it or heat the pan with a thin amount of oil at max temp on your stove.
Do you know the specific number of this pan? All Matfer is telling me is that all their steel pans are good for induction.
Camping stove is all I cook with and season with ( induction I use rarely for water boil or heating up stuff) season on camping stove is the same as gas stove
I use 3/4 flame for seasoning skillets.. and use a lid to help keep heat in ( not necessary)
Do you not coat the handle?
Nope. It's heat treated.
I recently bought a Matfer pan from Amazon. As it is my first Matfer pan, I initially was very excited to own it. That was until I began to season it. Full disclosure, I have an electric range and oven and used it to season this pan. The reason why I bought the Matfer was because of their reputation and positive reviews that I had read. In addition, I felt comfortable buying one because they had said the pans were now being made with a convex cooking surface to prevent deformation. What I ended up with was a pan that was incredibly difficult to season(yes I scrubbed/cleaned it before seasoning). I seasoned it in the oven several times and put on a final coat of seasoning on the electric burner. Sure enough, it became a spinner 😐. I was pretty upset by this as nothing I did seamed excessive. Oven temp was set to 400F, burner was set to roughly 5/13....less than 50% of the max setting. After some reading online about the new Matfer pans, I believe I ended up with new, old stock from Amazon. My "new" Matfer pan does not have the Matfer logo near the end of the handle, which I have read indicates that it is the old design. My pan is now a spinner albeit a slight spinner. I'm frustrated by what has happened. With the economic times being what they are I don't want to throw the pan out. Does anyone have any experience with using a hammer to pound the pan back into form? Thanks for reading to the end, sorry for the long post.
Howdy, I work with some blacksmiths who pound iron pans back into shape. they use a rubber mallet
Thanks you. I have a rubber mallet, so I think I will give it a try. I don't have much to lose.
Same. Just received a 10.5" but seems like an old stock, doesn't seem convex, and handle and welding look like the old ones. However it came in a bag too. Going to return.
I've taken a rubber hammer to the pan. Just heat it up a little to make it easier for the metal to move back in place. Haven't had any problems with warping after that
@@sargehawk64 awesome!!
Thanks for your great videos! I often see with a chain mail scrubber it scrapes off seasoning - at least I think. I’ll wipe the pan with a paper towel before putting it on the burner and the paper towel turns a bit black. Are there different types of chain mail maybe causing this or should I nuke the pan with bar keepers and try the seasoning method you walk through here?
It sounds like you're taking carbon off the pan, which is a layer of burnt on food rather than the seasoning. The tell tail sign is black reside. Don't be afraid to polish with chain mail. Might be easiest to strip the pan and start fresh.
@@Cook-Culture thank you for the advice!
I can get a non-stick pan for a fried egg on a stainless steel pan and on a carbon steel pan. I don't have to use butter (oil is fine) and i can fry the eggs in a pretty "cold" pan so that they stay white.
I achieve this by getting the oil to the smoke point for just a second. I can then let the pan cool down to the desired temperature and cook my eggs at that temperature without sticking.
So to me it's a myth that the pan has to be hot when the eggs go in in order to not get stuck. The pan with the oil does need to have reached the smoke point or close to that at some point before the egg goes in.
What's surprising is that this works with stainless steel as well and without butter (butter makes it easier then oil). A lot of people do not seem to know this.
I can say though, that the carbon steel pain definately make it easier to not get food to stick. I even manged to fry wet, scrambled tofu on my carbon steel pan. That would be very difficult on a stainless steel pain even with the method described above.
I have the same induction cooktop and use carbon steel pan and wok on it. Similar experience with temperature - 250 F is better than 300 F.
After watching several of your videos, I’ve now committed to my first carbon steel pan with the intention of switching from coated cookware.
My question is in this video, your oven temp is 400f while another video used 475f. Which temp gave you better results?
Thank you!
You just need to get above the smoke point of the oil you choose. There are charts available via google. Higher is not necessarily better.
Is it really necessary to wait 24 hours for the pan to cool before doing the next seasoning? 5 seasonings = a 5 day process. I want to get cooking!
No, it's personal preference. I've found that 24h is easy to wait for and it gives the surface all the time needed to cure.
the science behind creating polymers doesn't back that curing process up. You are literally creating a chemical bond and reaction between double carbon bonds and iron. No need to wait unless it makes you feel better,
@@goldensol The bond is made but it's not hardened. Waiting helps harden the surface before another layer is added. If it's actually 'curing', I'm not sure but I've found that waiting drastically improves the end result.
That concave bottom with the rise in the center and the consequent oil pooling to the outer rim is almost a deal-breaker! That might drive me insane. Seems like a very silly design to me. Anyone have experience with the De Buyer - any issues with spinners and this concave design ?
You mean convex and yes, I have a De Buyer Mineral B pro and it was also slightly convex with oil always pooling to the outside. Maybe got more convex after a couple of uses but unfortunately I didn't check it when it was new, only noticed how, like you say, the oil running outside was driving me insane. You have to constantly tilt the pan to re-coat the middle, it's terrible IMO, I'd even prefer a slight spinner over that. I fixed it with a mechanical press at work....
@@danielbum912 Concave or convex, depends which way you look at it, inside or outside... But you're right, rather have a little bit of a spinner.
What size to buy to fry potatoes for 2-3 people, 9.5 or 11.5 inches? Bottom size of this carbon pans are smaller than average size teflone coated right?
Are these ideal for electric burner? Should I buy a demeyere proline stainless steel instead? I don't want my carbon steel to become a spinner :/
I did not have good luck with Matfer on my electric stove. However, I believe the Matfer I own is the old Matfer design. My DeBuyer Mineral B pro pans have never deformed on my electric range. The DeBuyer mineral B pros are a beast(heavy) of a pan so they are not for everyone.
i have one of those matfers based on a recommendation from a certain country's test kitchen. i absolutely hate that pan. it doesn't hold seasoning and everything sticks. it's maddening. i also got a deBuyer. heavier but so much easier to use than the Matfer. OH and my matfer is a spinner even tho i've never used it on induction
1. I'm guessing the seasoning was blotchy because you didn't buff the wax back off with a dry cloth maybe? 2. Are you sure it's the new Matfer design as I thought the new induction version had a logo at the end of the handle? This pan in the video looks like the old pan, just in a bag with a desiccant pack.
That's what I thought. I season mine with sunflower oil ONCE, did the egg test and it's swirling around the pan without the need for a spatula to get it started.
Unless there are 2 versions of the new model, you are correct. The welds on the new model are supposed to be much cleaner, the handle would have a Logo and the bottom would be slightly bowed up. The one I received last week has no Logo but does have the bowed up bottom. The welds are the old style. I'm not sure if it has a coating on it but it doesn't feel or look like it has anything on it. We're going to assume it does and perform a proper cleaning and seasoning.
What a colossal waste of time seasoning my new Matfer Carbon Steel pan according to your directions was! I thoroughly washed it, applied the seasoning paste and put in a 400 degree oven 5 times with 24 hours between each time. Beautiful golden colored when done. I cooked a couple of eggs and it seemed fine. Then I cooked a hamburger and it stuck like it hadn't been seasoned at all, and to top it off, almost all the seasoning came off the cooking surface! I won't be doing that again! Seasoning paste/wax, waste of money!
Uncle Scott!!!!!🎉 ❤❤❤ and you too❤❤❤
Haha. Thanks!
I never once heard that better quality eggs are more non-stick when frying. What quality about cheaper eggs is it that causes them to stick more?
I've found that thicker egg whites stick less.
@@Cook-Culture So fresher eggs then? Do supermarkets actually price eggs differently for different production dates? I always thought it was like milk, you just have to dig for the ones at the back (or bottom?) to get to the freshest ones stocked, but they are all the same price anyway.
@fordhouse8b hard to say about the freshness for all eggs. Some Chefs have told me that they like them a few days old for the best poached?!?
Seasoned skillet in the center. Electricity top stove coil need metal hang "Star" surface.
Seasoning pans is easy and there's a billion ways to do it. My usual go-to is duck fat & ghee. My pans are nearly blackened after two cooks. Nothing to say about induction because I don't use it unless I'm forced too. I follow many of the old methods as far as cooking. I don't season with fats I don't use, just as I won't cook with a wine that I wouldn't drink.
Yes! Never understood the "Potato Peel Method". Seemed just extra mess to me - all you need to season is oil!
As far as the eggs are concerned, I've never had great luck cooking "slidey" fried eggs with oil. Butter seems better suited to the task - and flavor!
And love the Uncle Scott shout out! You guys are both the go-to guys on carbon steel and cast iron!
Thanks!
The potato peel, oil and salt method is the recommended method when there’s a harsh and tough “not safe for human consumption” coating on the pan which is how Matfer pans shipped until very recently. In that scenario the method seems valid. However once the pan is clean all that mess is unnecessary.
Oh man I messaged matfer america on youtube a year or two ago about their coating and apparently they were having one of their factories having trouble with the coating they wanted to use to perserve the pan in shipping (I have read they bought out another manufacturer and they were the one who was having trouble.) The only way I could remove it was to use easy off. I felt it would be better than using sandpaper to turn whatever that polymer like substance into dust to float around into the air. I sprayed it and wrapped it in a plastic bag and it came out in like 20 minutes. It was a true last resort because I even boiled the pan to remove it and it wouldn't come loose.
Yes, I had the same result with my first Matfer. The new ones are great!
@@Cook-Culture Hey Jed, if a person buys a matfer now is this just the new standard or does one need to look out for a specific sku? All that's on amazon doesn't mention anything different than the previous pan shapes and sizes, no particular denotations as a "new" version.
@@roberttaylor9259 Hey Robert, you're looking for the 062006 12 5/8” on Amazon. It's the only one that is new!
@@Cook-Culture oh wow thats a hefty boy lol. Thank you I'll definitely look into that! Did they happen to let you know if smaller models will be coming in the future?
@@roberttaylor9259 March, they say.
You MUST do SolidTeknics - How have you not done them yet?!?
It's on the list
I own SolidTeknics pans. They season beautifully, and cook beautifully. No spinners. I no longer use my Matfers.
I found avacado oil to be best on my matfer bourget
Saturated fat doesn't really go rancid .. it's the unsaturated (and especially polyunsaturated) fats that go rancid. Now, bacon does have a fair amount of monounsaturated oil; I like to use butter and other animal fats, and wipe down post-cleaning with coconut oil (which is 100% saturated), which doesn't seem to go rancid in the least.
NOTHING BEATS CHAIN MAIL
FOR CLEANING IRON COOKWAEW
True that. love that you're yelling about it.
I retired my Matfer pans. I've moved on to the AUS-ION SOLIDTEKNICS pans and haven't looked back. Check them out, you won't be disappointed. How about a review?
@flatbushBrooklyn ... Wow they look great! Time to research. Did you go with the carbon steel or Stainless ?
Your title and intro suggests that you're testing the improved version of mafer pans but there is no indication that these are the improved pans. They have the appearance of the original version which was said to have a tendency to bow out on the bottom. So it would seem your test simply demonstrated that the original version wouldn't bow with the first couple of uses.
These are the new ones sent to me directly from Matfer
@@Cook-CultureThank you for your response but If that's the case, what differentiates the old from the new? Besides the supposed more induction friendly bottom. Why no Logo on the handles.? Why the same handle welds as the old? Or is Mafer offering multiple versions of their so called new pan.
@@jerseyjim9092 I'm awaiting more pans and will do more videos that will give more detail of old vs new
I don't like the convex bowing because the fat runs too lean in the center. Matfer does not sell direct through their web site, which means demonstrates a commitment to their distribution channel. They may be a good line to carry.
It looks like the wax starts smoking before the oil, which is absolutely perfect! Those who insist on bringing pans up to the smoke point can feel satisfied without actually scorching their seasoning. 🙂
Great point!
5 times is absolutely insane to me. The only reason I even seasoned my new one more than once was becauce I found a small section on the bottom that didn't have enough oil so it didn't fully set.
Why you might need up to 5 layers: ua-cam.com/video/ZmuVxxwmMQM/v-deo.html
18:36.. when I do pan tests people also throw a fit over browned fried eggs.. god forbid it’s crispy
Would have been helpful to have known the size of the pan especially given the fact it is fairly difficult to get a visual on that with pretty much everything I've seen including the manufacturer's sales listing. But I guess when you're preoccupied with seasoning, it's easy to overlook basic information like that. 🙁
I think these are the 12", measured rim to rim. They have very wide bottoms, which reduces crowding of food. Some skillets have not terribly wide bottoms are still 12", others are in the middle, but are still measuring 12". So measure rim to rim for the skillet size.
It’s not the eggs fault
I'd say 50/50. I've used the pan a few more times and bought better eggs with excellent results.
Always cook eggs in butter.
You said “seasoning protects from acidic foods”, which is not correct… Acidic foods / liquids will remove the seasoning… If I am dealing with acidic foods and sauces, I tend to use my enameled cast iron unless it is just a splash where it won’t hit the pan directly…
...
This guy watches America's Test Kitchen too.
Seasoning 5 times? Damn.. I just season 2 times on stovetop then start using it. The 2nd is jsut for good measure
I explain that in detail.
@@Cook-Culture I know u did.. I just cook and worry about the hardness over time
I hate those convex bottom pans, there is no oil in the center. It sticks for sure.
The right amount of heat on a well seasoned pan doesn't need much oil to be non-stick
butter use a pat of butter 🧈
instruction was 400 degrees in the oven. i did 400 degrees and the pan started flaking off on the first cook. wtf. then i found another video here, specifically about seasoning, where instruction was 475 degrees.
All that cost, time and effort to have eggs stick. I just can't see the point IMO. I did the same process only to get stuck eggs and just went with non stick in the end. Eggs cooked with oil totally covering them low and slow in a small pan always gives the best looking eggs. They're not like mushrooms which soak up all the oil, just sit them on paper towel after cooking and even dab the tops of them with towel for the perfect eggs.
I am using carbon steel and induction. I find I have to turn the pan around because the coil under glass is oval shape. You must be very careful never to use full power. It's as fast as a rattle snake to burn and warp the pan.
Never underestimate the heat or leave it alone
It seems that the brand of range really matters for performance
Carbon Steel OCD channel😁