Don't Use Flaxseed Oil! Best Methods and Oils to Season Carbon Steel
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- Опубліковано 8 тра 2024
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Uncle Scott's Kitchen explains why not to use flaxseed oil to season carbon steel pans and skillets. Which is the best method to season carbon steel? Which is the best oil for seasoning carbon steel? This new video explains it all.
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I've seasoned many cast iron skillets and Dutch Ovens for over 30 years, and I have tried using several different oils and techniques. I recently used an organic cold pressed Flax Seed oil for a cast iron casserole pot, and I've found the best results that I've ever had. The low smoking point means that the polymerization will happen much sooner than using other oils, so it can save you some time when seasoning cast iron cookware. If it feels sticky, then you have just used too much oil or you had not given it enough time to fully polymerize. Coat it with the thinnest amount of oil and use a towel to wipe up and remove all of the excess before heating. If it's still feels sticky then continue to heat it, and let it all completely burn off and you'll loose the stickiness. But as far as the smell, Flax Seed oil has a particular flavor, odor and taste that not everyone enjoys. But using any oil when seasoning pans, you will always stink up the house. Just like frying any foods, it will leave a smell. But if the bottle is a dark glass it will prevent light from damaging the oil. Also if the bottle is unopened it should still be okay for more than just a few weeks. light and air will cause any oil to go eventually rancid. But the smell of any rancid oil is just nasty and should be should be obvious. Again, Flax Seed oil has a particular odor that might not appeal to everyone.
If you look on the Lodge Cast Iron website you'll find that they Do recommend using Flax Seed oil as well as many other oils for seasoning cast iron cookware. The Lodge website has a Smoke Chart showing all the recommended oils that can be used along with the smoke points degrees in listed Fahrenheit and also which oils have a neutral flavor. There are many other respected sources that recommend using Flax Seed oil, so to say that one should never use it is not correct. It really comes down to personal preference and opinion. As for me, I will choose to use again if I ever need to season any cast iron cookware.
After every time I use a pan for cooking, I never use soap to clean it. Only use hot water and scrub it down with a brush that I never use soap on. You can place the pan on a burner and heat the water up to boil if desired. After it's clean, I dry with a paper towel, then if need be, apply a very very thin coat of cooking oil and then heat again to keep it well seasoned.
One thing to note, Linseed oil is another name for Flax Seed oil. Linseed aka Flax is the plant that is used to make the fabric linin. Boiled Linseed oil is refined to where it will never go rancid. Linseed oil can usually be found at any hardware store in the paint department, but it is usually not recommended for seasoning cookware, however, a food grade or a food safe linseed oil can be used.
+1
I agree! Nothing beats seasoning cast iron with cold pressed Flax Seed oil that doesn't have any other ingredients in it! Done properly with flax seed oil you'll be rewarded with a glass smooth coating that lasts. No comparison, hands down.
I have noticed that even if I apply a superthin layer of flax seed oil when seasoning my carbon steel crepe pan (basically trying to wipe off as much as possible with a piece of kitchen paper after applying it), the oil will sometimes pool into many small dots on the surface of the pan. Does this happen for anyone else and can it be prevented somehow?
Just an FYI: he's talking about carbon steel pans, not cast iron. Similar, but definitely different.
I been using grape seed oil on my carbon steel skillet with zero issues. Works great.
Thanks for making this video! Whether there is an agreed upon “best approach” or not, this video was informative and that’s all one can aim to do. Thank you!
Thank you for these videos about carbon steel pans. They have been very helpful.
I have an electric stove and I had nothing but trouble with my pan from the beginning. Thanks to you, I now understand why. I'm going to start over from scratch and give the pan another chance.
Thanks, Mark. Really glad the videos helped. If you get your pan dialed in, they are really fun to cook with. Best egg pans ever.
"Cook more, season less" is absolutely the best advice.
Uncle Scott is my go to guy for Carbon Steel, from seasoning to cleaning and even "nuking." I keep coming back to your same videos to make sure I have things right. Thanks for the videos!
Thank you for another helpful and informative video. You ARE the carbon steel whisperer and I highly recommend your videos to everyone who is getting started on their carbon steel journey. I think the best lesson or advice here is to cook, cook, and continue cooking. I don't think many folks who claim that CS is letting them down are really tuned in to the joy of cooking in one of these pans. That's a shame. It does take a little more work to find the 'sweet spot' in how to really drive these pans well, but it becomes second nature with a little practice. Sadly many are more focused on making the pans look good instead of how to make them cook... you know what I am saying. I love all four of my Matfer pans, and I watch your videos again and again because I love them.
I will tell my wife about "whisperer"... I like it better than when she calls me nuts about my pans! Totally agree with the cooking comments. These pans are a little fussier, but once you get them dialed in they sure are fun. Thanks for the nice compliments and comments!
Thank you!!! Based on this video, I used organic avocado oil and seasoned my cast iron pan a bunch of times in the oven over the course of a few days while I was doing other things in the kitchen. It is smooth and awesome to cook in.
great advice, thank you for continuing to make great videos about how to cook using Carbon Steel pans
Thank you!
[applauding] Thanks for these videos. I've not owned carbon-steel yet but am just looking into the possibilities for myself as well as for Christmas gifts for some extended family members.
I recently needed to re-season my 3 Matfers...this time I tried Grapeseed oil, and was very impressed with the results. Several 2 hour or more cycles in the oven at 450 degrees, and they were ready to go. The post-season coloring was different than Canola. With Canola, I get a deep caramel brown, with the Grapeseed, I get a deep charcoal that feels very slick to the touch. And the Grapeseed seasoning seems more durable when I do make a mistake. I love my Matfers when they are the appropriate choice. My main arsenal includes my Matfers, my cast iron, a few nice enameled cast iron pieces and my beloved All-Clad tri-ply stainless. Love these videos!
Yes. All-Clad stainless. I love cooking with carbon. But if I had to choose just one skillet it would be All-clad stainless....
I rarely use carbon steel for wine pan sauce. I use my wife’s Damayere. I have always wondered about the All-Clad’s popularity as the handle is extremely uncomfortable for my outsized hands.
I also found that grape-seed oil seems to render an acceptable result with less smell but still some smell.
@@toddhurdon2016 I have a pan I seasoned with ghee; anything new I get now gets seasoned with avocado oil. I'd think grapeseed would make a good start. Lard is supposed to be excellent but I'm vegetarian, so that's out.
Great advice, Scott 👍. On new cast iron or steel, I always use avocado oil with great results. First cook, after seasoning, I cook up some bacon, and I eat it as my reward for a seasoning well done! 😉
Bacon... best reward ever!
amazing video. a lot of scott's principles apply broadly to all of life's endeavors.
Thanks, Robert!
I hope you get more followers, your content is great. You've inspired me to try carbon steel out and to not spend half my life overseasoning in the oven and just cooking and learning how the pan works. Thanks a bunch!
Thanks, Andre! Subscriber numbers are creeping up so I think it will be OK. On that season, definitely season less and cook cook cook more! People worry too much about the seasoning.
@@UncleScottsKitchen does its new pans agend like lies about veganism and killing people same shit with oans teflon not dangerous even teflan brand you all idiots
I tried a recommended Flaxseed oil on my new Matfer and it was sticky. I went back to avocado oil and it works great. Forget everyone else on youtube. For my Kent Rollins is my go to guy for cast iron and Uncle Scott is my go to guy for carbon steel.
I will take that as high praise indeed! Thank you very much, Doug!
Hi Doug, will an avocado and rapeseed oil mix work for seasoning a pan?
@Watchin-Stoof it's not a typo it's an oil, check on Google.
Because you apply too much oil at once. And it gets sticky and gunky. You apply half a table spoon of flex seed oil and rub it up. Smoke it, cool it, reply 10 times.
@@borasumer yep, it’s also not getting hot enough to polymerize. That’s the key.
Excellent video, sir! Spot on results with your experience and knowledge. Thanks and cheers. :)
Thank you, No One.What an odd sentence that was!
Your point is well make, you are very acknowledged, Thank you.
Yaz! Thank you uncle Scott!
I used flaxseed and it was sticky and stinky and my pan was not nonstick! Followed your advise, tried canola and my pan is now frictionless, I believe eggs might actually be hovering above it. Thank you for saving me from the sticky pan-demic
Lol "hover eggs" 😂
Hi Scott, really enjoying your channel. Here in New Zealand rice bran oil is very popular for cooking. The big grocery stores here are loaded with the stuff. Would be interested to hear if you have used it and your thoughts on seasoning with it. It has higher smoke point than most oils you mentioned except avocado I think. Keep up the great work 😃
New Zealand might be the best country on earth... jealous! Been there a few times. I have not tried the rice bran oil yet, so I can't really opine, but just about any oil with a high smoke point will work. No reason not to try it. These pans are about indestructible, so if it doesn't work, just scrub it out and try something else. On a side note, I may need to hop on a plane to Queenstown for a Fergburger.
Wow. Thanks. I've been trying to figure all this stuff out. // I just ordered a Misen 10".👍
Good info.
Thx
Bob
Excellent video! I tried flax on my new mineral B pan and while it looks nice, it got a little bit gummy. I'm switching back to sunflower oil or canola 👍
The sunflower and canola are tow of the oils recommended by some of the pan manufacturers....good choices!
Well said! Thanks.
Thank you - just bought a new carbon steel wok and was about to buy Flaxseed oil - vegetable oil worked just fine!!
Awesome! Vegetable is so much easier and cheaper too.
Safe your bacon fat
Thank you for not having a recorded applause track. Informative video.
Thanks, Pow!
Wow.. great information thanks a lot 💯
Thank you, Nick!
I followed the flaxseed oil method for 6 times in the oven and it's super sticky when cooking!!! Just exactly you mentioned in the video, it wasn't the proper way of seasoning! Thank goodness I found your video. I will try re-seasoning again. Thank you.
Great advice! I recently procured a Blackstone 28” griddle, outdoor only and severely rusted. There factory video recommends Flaxseed. So I broke down and bought it. Being the situation, outdoors, and the low smoke-point worked out great. I went from bare metal to 6 coats in 2 hours. A few notes: my temps across griddle ranged from 575 on perimeter to 675 center. They put it on high and use the coating you described in your seasoning video, then wait for smoke to clear and repeat. So I did and then when it was done, brought temp down to 375 for a cook of Bulgogi which had marinated for 24 hours. Worked great and no stick or smoke. Caveat here, I cooked and do follow-up/daily maintenance with a high temp clear oil, parts of my family have nut/grain allergies. Still, after cook and clean I do what you recommend, what I call a glistening coat of oil with high temp oil, crank heat for about 10 mins and then shut it down. But when I converted that to the oven with my 15 3/4” Mafter paella pan, no way I was bringing that burning rotten fish oil in the house! So I went with your method and it works great. No sticking since then. I wonder if that is where people are getting the Flaxseed method from? It works great outside on the griddle, though that is an entirely different realm. Keep up great videos. Side note: after nursing leftover burnt thumb for over a month now, 575* oil burn, I use tongs for oil wipes inside and outside, keeps fingers 12-18” from the hot surface when oiling...lol
Awesome comments and it is really nice you took the time to write so much. I have scalded my finger with searing hot oil as well....no fun! The other thing to be careful of is when you get oil really hot, especially cooking on gas, don't start a flash fire. I had never heard of bulgogi before... I looked it up and it looks awesome. I will put it on a list of dishes to try. How is that paella pan? I want to try one not for paella but because it has loop handles instead of the long one.
Uncle Scott's Kitchen Now that it is seasoned correctly, great! I use it indoors on an electric flat-top as well as as outdoors on gas. The handles are nice, especially for transferring to oven.
For about a year now have been looking at the market for flaxseed oil and never found any. The latest craze is the flaxseed oil. Stumbled onto this video and thank you vary much. Back to the scrub once good and canola oil .
Thank you thank you thank you
Another person freed from cult of flax!
Thanks for that. I'd heard of using flaxseed, but think I'll skip trying that now.
What you're looking for of course, is a good polymerizing oil, and flaxseed (linseed) IS that, but it has other problems, as you noted. Lard used to be good, but it was "free range" back in the day, and now commercially raised (usually corn-fed) hog fat no longer has the correct chemical makeup. In most cases, that now leaves canola as the best reasonably available good choice.
Your letter writers may have been making the common mistake of applying too much oil in a session, which can leave part of it unpolymerized and sticky. After years of camping, Boy Scouts, and exposure to cast iron "lore", here's what works for me: 1) Clean and dry the pan...even scrubbing it out with a soft nylon scrubby and soap won't hurt (despite the "lore"). 2) heat it up to about 250-300F in the oven. 3) Remove it, apply a small amount of canola oil and wipe it in. Be heating the oven to 450 while doing this. 4) Using dry paper towels, keep wiping out any excess oil until you're getting little to no pickup...the surface may even look almost dry. 5) Put the pan in the oven (some say upside down...not sure it matters), set the cooking time for two hours, and, ideally, just leave it in after that while the oven cools down. In any case, if you don't need to use the oven, just leave it in until you're ready to repeat the process from step #2. 6) Repeat from step 2 several times if you're doing an initial or "repair" seasoning. Once is enough for a periodic touch-up.
Doing this may stretch out over as long a period of time as you let it, but each session only takes a few minutes of effort, and you could even do it last thing in the day so you don't tie up your oven when it's needed. Downside, of course, is that you give up the use of that particular pan for a while.
I have using flaxseed oil for ages, like my late mom has done, it's widely available in groceries around here in Germany, specialy in the region were I'm original from Berlin/Brandenburg because there are culinary regional uses for it and I grow up w/ it. As Scott stated there are different kinds of flaxseed oil but the only kind which is usefull for this specific purpose is 'Refined' flaxseed oil usual the cheapest variant, no organic cold pressed virgin artisan ect. this is for culinary uses fine.....and contrast to other oils you need very very little. I have this regular refined flaxseed oil always in stock at home for culinary uses, for frequently reseasonings of my Carbon Steel Pans and Woks and for frequently treatment of my wooden cutting boards + untensils.
Thank you for the comments and hello to Germany! "Weiss bier bitte" is all the German I know. I think you are right about the flaxseed oil. If you get really good high quality flaxseed oil it works well, but the stuff we get in grocery stores here in the USA is often lower quality and I think that's where the problems come from.
@@UncleScottsKitchen Doesn't he mean that the cheap low quality refined oil works best? At home I cook with 'mild and light' / refined olive oil and then I add EVOO at the end.. I use the cheap olive oil for frying and baking because in general, the lighter the olive oil, the higher the cooking temp and smoke point. I would think this also applies to other oils.
The more refined the oil, the more it can withstand high heat and therefore might be better for seasoning than an unrefined, nigh-quality oil.
@@TomSleeUK It doesn't mean the oil is of lower quality! Cold pressed oils, doesn't matter if Rape Sunflower Flax seed or Olive, has a lower yield AKA is less efficiently has lot of [tasty] impurities + also vitamins ect but it's also a lower smoke point because those impurities ect burn easy. Refined means more efficient extraction methods with removal of all impurities but also the lost of some of the vitamins ect, the result is a far cleaner pure oil with higher smoke points ect.
Hey, I enjoy your videos! It's helped me a lot with getting into cooking with carbon steel. Coming from cooking with non-stick pans I'm sure I have a lot of habits while cooking that are bad for carbon steel. You seem like a wealth of knowledge on cooking with carbon steel so I wanted to suggest you to make a video on the basics of cooking with carbon steel, basic mistakes that beginners might make. (I'm thinking along the lines of the video you made about how to fry an egg, not cooking acidic things etc.) Maybe giving some examples of the kind of cooking that carbon steel is perfect for.
Anyways thanks for you videos. Keep up the good work!
Thank you! I will put something like that on the proverbial List of Videos To Do. These pans definitely take a little getting used to compared to non-stick, but once you get them dialed in they are fun and cook really well.
@@UncleScottsKitchen subscribed and waiting for new content!
Well, there you go....best advice I have found on seasoning carbon steel pans yet!!! Thank you.
Many thanks for your ideas! Avocado oil works great to season my Matfer black steel pan and Wagner cast iron pan.
100% accurate. I wish i knew this on my first seasoning attempt. Unfortunately i listened to all that garbage info on the internet by what i felt were credible sources. Thanks for your sage advice!
Yeah, I did the flax seed on my cast iron skillets, it was nice and shiny at first but then every time I cooked with it the patina would flake off, then it began to smell rancid, so for my carbon steel pans I use avocado or grape seed oil with great results, bought a De Buyer omelette pan, seasoned it ONCE! (that's all it took) with grape seed oil and now it's my favorite pan!
I have that De Buyer omelette pan... my favorite pan as well! Perfect for eggs.
Thanks Sheryl Canter!
Great video Scott
Thank you!
I just received a new Matfer. I used the oil, salt and potato skins method to start then switched to beezywax. This was my first carbon steel pan and against most peoples suggestions I tried the fried egg as my first cook. It slid around the pan perfectly!!! I think the reason why was because of the super high heat seasoning I did. I have a flat top electric stove not gas so I knew there would be issues. I decided to season on my Weber charcoal grill. I let up a large load of charcoal and evenly heated the entire pan. From there I would pull it off, let it cool for a couple of minutes and then put on beezywax and wipe off. Then back on the Weber for 10-15 minutes. I did that probably 4 times and then I closed the lid and left the pan on until it fully cooled. Probably 3 hrs. The pan came out a beautiful bronze color and an unbelievable seasoning. I have never gotten a cast iron to work so well.
I use avocado oil, it is one of the highest smoke point oil about 550 degree and it is odorless and tasteless. I use it to season and cook for at high temperature with stainless steel pan and cast iron pan.
personally I use peanut, because it's fantastic for frying for both cooking and reuse. And it has good smoke point, so searing things is good as well. Not to mention does work well with cast iron and carbon steel stuff.
I haven't tried to season with peanut... I will give it a try. I use it in the deep fryer though. Great oil for frying.
It all sounds very sensible. I just watched a video advocating the use of flaxseed oil to season several time until the pan was black. I only use flaxseed oils as a vegetarian, omega 3 food supplement.
I've never seen a professional kitchen on tv using black, seasoned pans - their always bright and shiny at the end of the shift.
Just got to find out the right way to fry etc in my steel pan.
so you brainwashed sheep with vegan agenda
now you in pans lies
Good advice on the flax seed oil. There is a new thing that is getting recommended called a crisbee puck. Looked interesting for seasoning.
I haven't tried one yet but I will try and put on the list.
@Bunty McCunty DeBuyer actually mentions that it is no problem if some beeswax remains on the skillet. It will simply turn into seasoning. That's one of the reasons why they use it as rust protection. It's completely safe to use even if you don't remove all of it.
Food grade beexwax is a natural product and has numerous uses in the food industry. You might be surprised how often you have eaten beeswax withoug knowing it.
As long as the manufacturers of those pucks / pastes use beeswax of the highest quality / purity, those products are perfectly fine. You can actually make your own pucks / paste by simply mixing your preferred seasoning oil with food grade beeswax. The more wax, the harder the mixture becomes. The nice smell of beeswax is another bonus. It brings up childhood memories of Christmas at my grand parents.
Good points here and i had some experience with this when i got into cast iron.
I had some negative results but then i found what works.
I heat the cast iron to 20p degrees. Applying flaxseed from the vitamin store. Refrigerated.
Then i make sure to cover every surface then wipe off leaving no drips. I heat on the grill to avoid smoking up house. Leave to cool after heating 45 min to an hour then leave to cool. I get a finish as slick and hard as nail polish.
I also like the crisco method. Same process and its way cheaper
Great comments! Crisco is probably a little easier for most people to try... definitely cheaper.
I use peanut oil as it's one of the two oils I keep on hand, the other being olive oil. The peanut oil works well and makes a good nonstick surface.
I haven't tried peanut yet... I will put it on the list. With that high smoke point it should work well.
@@UncleScottsKitchen (refined) peanut's good because it has a high smoke point. Rice bran oil's even better because it has a super-high smoke point but is harder to find these days.
I just got a new Lodge 12" wok and baked it in oven for two rounds using flax oil. Came out beautifully black. Cooked a few times with metal spatula. No smells and no trace of scratches.
Fax oil brand: Carrington Farms organic flax cooking oil (cold pressed)
Scott, awesome as always. Would you be interested in doing a video that drills down on high temp non seed derived seasoning oils - specifically coconut, clarified butter, lard/animal fat, and possibly avocado? There’s a lot on UA-cam lately about those not giving off/converting to harmful compounds at high or moderately high cooking temps. Realizing this could flip again in future years, as this is current thinking and seems to align with millennia of cooking fats vs 110 years of crisco, it would be interesting to see a performance comparison of these cooking fats. Thanks!
PUFAs are an issue with certain oils in cooking. But seasoning isn't cooking. Once you've smoked the oil during seasoning (yes the seasoning should be higher than the smoke point to transform the oil to a carbonized oil) and wipe away any residual oil, those PUFAs aren't an issue because you won't be eating them.
So while I would never cook with grapeseed oil, it should be totally safe to season a skillet.
So I was one of those guys that research the bejesus out of it and was sold on flaxseed oil. After watching this, I found my flaxseed oil was rancid in my fridge (smelled rancid anyway) and had all the issues you discussed within your video... I used the internal oven method with all my cast iron without having great success and defended myself poorly for the results I had barely gained... I will stop using flax seed oil as my finish and find something else more appropriate. My pans are seasoned now but only by actually using them. Again, as Uncle Scotty stated. Thanks for the knowledge you bring to the masses!!
Yes I agree. Canola oil is your friend when seasoning.
canola is refined sunflower ?
@@dimmacommunication canola is rapeseed, different plant
for the smoking point problem, oil is convert to a different polymer during seasoning, so the smoke point might not be a factor for the coating (it's not cooking with the oil when it's the season coating
I agree with him on all points, I am curious though if flax seed oil has an expiration date. I will have to check my bottles at home. One is have full and one is full and new.
It's a great supplement but it's not meant to be cooked.
can you please do a made in review/seasoning
I used to use Olive oil because I heard it had a high smoke temp. but I have used canola for the the last few years with good results. I always have to re-season from time to time, I never have had that perfect pan that stays non-stick and has a perfectly even coat and stays that way for years, but I just deal with it. My pans cook great and when I have a problem I will re-season. Thanks for the Video and advice.
I think the olive oil actually has a low smoke temp... probably why the canola is working better. Your comments are good advice too... lots of people get too obsessed over the look of the seasoning, but as long as it is cooking great, it doesn't matter. I think the seasoning on these carbon steels is just a little fussier and not as strong as the same seasoning on cast iron, just due to the slickness of the steel it bonds to.
@@UncleScottsKitchen Thanks for the Reply and look forward to your future videos!
I use safflower oil, it seems to do a good job and has a very high smoke point. I'd appreciate your thoughts. TY
I have not used safflower myself, but many oils will work well for seasoning. Sounds like it works well... I will put some on the list of things to try.
Still waiting for my first carbon steel skillets to arrive. I do have two carbon steel woks, and if freshly seasoned skillets are anything like freshly seasoned woks they like nothing better to start than frying bacon or deep frying food. Higher temp, high fat cooking the first couple uses really helps to lock in the initial seasoning. If you're brave I've heard French chefs will make a Tarte Tatin to test the seasoning on a new skillet.
I agree with the season once and start cooking approach but have to admit that flaxseed, for me at least, has given me something substantial enough to build on, or repair, rather that starting over after every meal. I've found the Smithey 10 minute method to work as good as anything and I've experimented with just about all of them.
very sensible advice
I've given up on a De Buyer with stainless handle carbon steel pan for all the reasons you mentioned (the supposedly more ergonomic, yet truly uncomfortable handle didn't help either). I might give it another try thanks to your content.
Great! Glad the videos are useful.
@@UncleScottsKitchen may I ask, out of all the carbon steel pans you have, which one has the broadest cooking surface?
I was disappointed with the De Buyer, being a 28 centimeter wide pan, but only having 23cm of flat surface at my disposal: the sides flair quite a bit.
Does the Matfer have the same shape or are the sides less flaired?
Thank you in advance, and stay safe!
@@michaellupu2080 I have the De Buyer 32 and it's pretty big... about the same as a 12". The biggest one I have is a Mauviel 14". It's so big that I only use it for certain things. I can lay bacon out in it flat and I can brown two pounds of hamburger all at once. Almost too big to be day-to-day useful.
@@UncleScottsKitchen Hey Scott, I fear you didn't understand my question, or perhaps it was my fault, not asking it clearly. I wanted to know which brand produce pans that have more flat cooking surface (the surface that would make contact with a flat top stove, for example).
So in my example, my 28cm pan (28cm measured from rim to rim) had only 23cm of flat surface contacting the stove (which means that the sides are very sloped).
If I have 2 pans in front of me, both 10 inch, but one has 6.5 inch of flat cooking surface, while the other has 8 inches, I'd choose the latter.
Thank you for your time and help.
Very helpful: thanks !
Thanks, John!
Good video, I keep my flax seed oil in the fridge. It doesn't gel up solid like olive oil does. Good video, what do recommend on the sides of the pan, I thought of a torch perhaps...
I have two Matfer pans. The 11" one seasoned fairly easily with grape seed oil. Currently It's almost black after plenty of cooking. My newer 9 1/2" pan is a bit bothersome and I seasoned it much the same. I'll keep cooking.
I use canola oil and it works great for cast iron and carbon steel. It's also cheap and readily available.
Heck yeah... canola works well and is one of the ones recommended by manufacturers.
I've been using canola oil for over 30 years, no problems.👍
Thanks for the advice
How can I get a 6qt carbon steel pot
I tried seasoning with food grade flax seed oil one time and never again. It took hours to season and I did not like the look, but decided to use it anyway. I made several hamburgers and put them i the pan. They did not stick, but the frigging glossy flaxseed finish cracked.
I put it and a yard sale rescue pan in the oven and ran the cleaning cycle to burn the pans clean. Afterwards, I scrubbed them good and seasoned with canola oil followed by a package of bacon. That was several years ago and both pans look and cook great!
My experience with flaxseed oil was it built up and then flaked off like varnish. Happily, I only tried it on one pan, but had to strip it off that pan and re-season it to get rid of the problem.
I am with you on the flaxseed. Sometimes it works great for some people, other times it is flaky and a headache.
flaked off within a week when i tried it in my cast iron pan, though was quite shocked when i heard about it's smokingpoint in this video, maybe i should have researched it a bit more first. cooking with it doesn't seem super smokey but it smells like fishy paint or something.
but it sounds like a pretty common issue with it.
@unclescott do you like the Misen carbon steel pans? Please do a review on those of possible
If you have a Vitamin Shoppe near you they have the right flaxseed oil. It has to be refrigerated. You are right, the stuff off the shelf won't work correctly. But the pure real stuff is works awesome for me.
Same here... Lignan, organic, Pure & Unfiltered, Fresh Cold Pressed. I would absolutely bet that anyone failing is not using the right oil or not actually following the directions. The coating is amazing.
I've Used Flaxseed oil on several pans and it worked great the seasoning held strong even resisted being washed off with soap, and wasn't sticky! if you are getting a sticky result with flaxseed oil it eather the oil is beyond experation date as Flaxseed oil spoils quickly or its been spread too thick, or it could be reacting to other oils left on the. to season with flax seed the pan should be stripped first of all residue, flaxseed oil should be spread as thinly as possible, you can't leave drips or thick layers of oil , the pan should be wiped so that only a fine glosse is noticable, no bubbles, I season my carbon steel on the stove top so I can continue to whipe the pan of any exsess oil I do my pans on the grill outside, because seasoning does stink as the oil smokes off the pan.
Hi Uncle Scott. Love your videos. Is corn oil ok to season with?
I have not tried corn oil for seasoning but I see no reason it wouldn't work. Why not give it a try and post back and say how it goes if you have time?
Uncle Scott's Kitchen ok will do
I tried flax seed oil to season my pan once, and I agree 120% with you on the smelling like fish part. my house smelt like fish market for few days. :(
Hi Scott! Love your videos. I just purchased a carbon steel pan and seasoned it in the oven (1 hour at 425 with vegetable oil, turned off oven and let it in there overnight). Came out beautifully seasoned. I the morning I put some bacon in the pan to cook. When it was cooking I noticed it was taking off the seasoning in spots. What did I do wrong? And how do I fix it?
You need to repeat those steps at least 3 times, better 6.
This man is 100% correct. I too went down that flaxseed oil route. What a bunch of crap! I ended up scrubbing out and starting over. My test pan is a lot better with just a simple seasoning. I'm frustrated I wasted that much time/gas and energy.
Thank you very much, and I have been there myself. Sounds like you have it dialed in now... many great meals await.
Thank you! I was going to get flaxseed oil before watching this. Do you think rapeseed oil would be suitable for seasoning or is it better to stick to one of the four you recommended in the video?
I think they call it "canola" around here... little more marketable! But yes, it's a good one to season with as well.
@@UncleScottsKitchen Haha, good point! Here in the UK I guess they aren't bothered about that, I had no idea it was the same thing as Canola. Thanks, looking forward to buying my first De Buyer carbon steel pan and following your seasoning videos!
After watching your videos i bought 3 De buyers pro pans, seasoned with olive and avocado oils. I love these things, they are truly non stick. Do you have any thoughts on the "MINERAL B Round Country Chef Carbon Steel Fry Pan 9.5-Inch" and what are the best uses. FYI replaced my 28 year calphalon aluminum pans for these amazing pro pans.
Thanks
I want one of those country chef De Buyer pans! They look sweet but i have not used one yet. I am trying to come up with a reason to tell my wife I need one. The De Buyer pans that I have are very high quality, so I'd imagine that pan is equally good but I don't own one yet. Glad you like those De Buyer Pros... awesome pans. Strong as Fort Knox.
@@UncleScottsKitchen ya I have the same issue with the wife though she likes my cooking. Thanks so much for the reply.
I have the pan you reference...it is quite versatile...quick green bean stir fry...crispy,fried potatoes, small deep fry, brown cubes of meat, etc. Fits regular burner nicely, deep enough to contain splatter...highly recommend.
To me the flaxseed oil method is more for the people who flip old Wagner and Griswold cast iron on ebay. Looks great in a picture or hanging on the wall in your cabin, but not so good if you actually cook in it. I just replaced my last Teflon pans with DeBuyer Mineral B, all Cast Iron, Carbon steel and Stainless now. Thanks for all the reviews they were a huge help.
Agreed with all of that. Flaxseed seasoning can look great but the cooking is so-so and iffy. Thanks for the compliments... really glad the videos are useful.
Great information! I used olive oil to season my pan, which probably wasn't the best. How do you feel about using grapeseed oil for seasoning?
I use flaxseed but I have used grapeseed. Works great 👍
Last week I bought a cold pressed macadamia oil. Very high smoke point, seasoned like a dream.
grapeseed oil i s 420 smoke point and they sell it at aldi. it's all i ever use. gonna try seasoning a carbon steel pan with it!
I used EXTREMELY light coat Grapeseed oil at 475-500 degrees on a scrubbed-clean, dry, hot carbon steel pan, left on gas burner until smoke point plus 5 minutes, then in 475-500 degree oven for one hour, 300 degrees for one hour and cool gradually in closed oven for another hour. Then another EXTREMELY thin coat heated same as before.
It's slick as glass and non stick now.
I've had pretty good results with grapeseed oil too. I think it gives a good seasoning.
I wish this video came out juuust a week earlier, *before* my terrible (and very bad smelling) experience with Flaxseed. Glad that I'm getting to see it now though! I have a lot of avocado oil and I cook with it a bunch so I will try that one!
Good thing about these pans is you can remove one seasoning and try another one... you'll be back in business in no time.
I have had good results with flaxseed oil. I think you can use any oil as long as you reach the required temp for the polymerization reaction. Really after that happens the smoke point is irrelevant.
This uncle tells me the truth. I know because I've been through all of these haha. I also used flaxseed oil. I removed previously made coating to the factory manufactured level and seasoned with flaxseed oil like hours and hours. I tried frying an egg and it immediately stuck.
Thank you, Yongjun! Try some canola, grapeseed or vegetable!
That method you hate works FANTASTIC. It's easy to order good flax seed oil online if you can't get it locally.
I'm an anti-flaxxer!
Yap, I've been trying to use/season my pan for 6 months now, and I haven't succeeded. I've been trying the oven method etc. And every single time when you use the pan, the seasoning will come off and it won't even be that slick. Something has been wrong. I've tried every kind of oils, "pig grease" (don't know the name in english) etc.
Now I learned, that the seasoning needs to be extremely thin. Like, you put some oil, and then with a clean cloth you rub it into the pan, to the point that you basically can't "see" the oil. And let it do it's job. And now with these reaaally thin layers, it worked even with one coat, but I ended up doing 8 layers. Now the pan is almost black, extremely slick, and has worked for ages like a dream.
So for my point of view struggling with the seasoning, these extremely thin layers were the magic.
i used your technique by seasoning with the stove top method with a BK Cookware Skillet Black Carbon Steel, 10" from Amazon. I used Great Value Canola Oil from Walmart. I coated the pan with a medium amount of oil and cranked up the stove top heat to #6 out of #8 on the stove top dial... it started to wipe around with a paper towel but the paper towel sounded like it was frying.. i just put on an oven glove and wiped around using a paper cloth and then drained the excess oil. The pan started to smoke alot. i let it cool off, applied a little bit oil, i let it heat up and wiped. this time it smoked but since there was less oil it didnt smoke as much. i repeated this several times just to get it right but after trying to cook eggs or potatoes everything stuck to it. i removed all the food and i just wiped the pan -not washing it and repeated the process... still the pan sticks with eggs.... i had to wash the pan cause it had eggs burnt in, with soap and hot water.. i then just glazed it again with light oil, turned up the dial and let me smoke for a bit... i tried to cook again but it still sticks.. any idea what im doing wrong.. my next step is just to lightly cover the whole thing and stick it in the oven face down for 2 hours at 450 degress.. according to your video its not neccessary, if i do it on the stove top method it should work but this pan never passed the egg test. Could it be this pan is no good? when you did it using the stove top method using ur pan it looked like it worked great. any help would be appreciated. Also if you google BK Cookware Skillet Black Carbon Steel, you can see people on Amazon also had some issues similar to mine but idk if its just cause they dont know how to prepare a carbon steel pan. This is my first time with a carbon steel pan.
Great video. I seasoned my new De Buyer 12 times in the oven with Barlean's flax seed oil and failed the egg test. Can I re-season with avocado oil without stripping flax seed oil seasoning? It's in good shape but fried egg is not sliding around like yours.
How do you know about Grants Pass Oregon? I grew up in Gold Hill Oregon about 10 miles away from Grants Pass. Great video. My wife found cor oil. 450 degree smoke point.
Thanks! My wife periodically worked some shifts over there, so we'd travel in. I spent probably six months there, in a bunch of small chunks. While she worked, I tried to do a little gold panning and drove through Gold Hill a bunch of times, but I didn't strike it rich. Good wine country, nice people. Rough crowd at the Wal Mart! :)
I think the BK Black Steel comes preseasoned with flaxseed oil, that preseasoning seems incredible at first as it's as non-stick as Teflon, but it doesn't last long.
Yes sir. I had some de buyer mineral b pans that i couldnt get to work the seasoning flaked of it tasted weird everything stuck etc etc... I sold the pans..
Now i have some garcima spanish carbon steel skillets. Did use a reffined just plain food oil its 50/50 of sunflower and rapeseed. Just did two layers on the stove top. Easy peasy eggs slide everywhere.
Is there anything better in the kitchen than seeing an egg release and slide around? I have not tried garcima pans but I will check into getting one for a review.
@@UncleScottsKitchen its fun for sure
@@UncleScottsKitchen just made some food now ua-cam.com/video/R0wOLhY4fbw/v-deo.html
How about drizzling with hemp oil instead, and using rice bran oil for seasoning?
Hi, I just bought a mixed oil: avocado and rapeseed oil... As they both have a high smoke point would this be a good one to season my pan with?
The potato peel and oil and salt method works great for me. Season once, then get busy cooking.
I just bought a Lodge carbon steel pan. It is preseasoned. Should I remove their seasoning? As a result of watching this I am not going to use flax oil (I already ordered :/ ) but to do as you said. I love this pan.
I like those Lodges... have two of them. I would just leave their seasoning alone and let that be the base layer and then let yours add to it.
@@UncleScottsKitchen That is what I have done so far but it's soybean oil that Lodge uses and they say all soybean oil is genetically modified and not good. I rubbed a small amount of avocado oil in it today. I have only cooked in it 2x's (2nd time today) since I bought it because I was waiting to see what I would do. I like it. It's pretty wide and not heavy like cast iron.
I think the most important thing when swapping from non stick to cast iron carbon steel and stainless is that you need to relearn how to add food to the pan.
You need to heat the pan to the right temperature.
Add oil to the hot pan
Wait till the oil is the correct temperature
Add the food
Wait till it can release by it self before you move it.
Coming from non stick it's just put 2 eggs on a pan with no oil and turn it on the heat and it slides out.
Might be worth talking about the basics because I swapped from non stick last year and I did not understand how important it is when I first started.
Everything was sticking when I added food at the wrong temperature and I thought it was the seasoning.
Awesome advice! People need to worry about the seasoning less and the cooking more.
Funny thing is even with so called non sticks I find you still need some butter or oil. Cooking in a dry pan is weird.
My first big "aha" moment learning how to navigate carbon steel was when I really understood - "Wait till it can release by it self before you move it."
You’re absolutely correct. I know, you know that. Anyhow, I figured this out by watching a UA-cam video after watching probably hundreds. You have to be patient, lower / right temperature. After following these instructions nothing sticks I mean nothing.
Hey Scott can please you introduce to us your flattop griddle next time? I want to install one too 😄
What do you think about the granite ones? I’m about to buy a carbon steel wok and have two cast iron and one clay/ceramic..... I do need two more pots and one pan.
Great video as always :) I would like to let you know that I enjoy your content very much; please keep going. I don't care about the clapping sound either 😂 It must be because of your non-BS attitude, which is dearly appreciated. Thank you for your honest reviews and hard work. Have a great year.
Thank you very much! I even showed my wife your comments...
@@UncleScottsKitchen 😊
5:51 Do you happen to have a video comparing the benefits of cast iron and carbon steel over a non stick? That would be helpful.
I don't have a video on it, but the main thing I like about CI and CS vs non-stick is that the non-sticks lose their coating the more you cook in them.... where does that coating go? Has to be either in your food or cooks off/evaporates into the air and your lungs, and it just seems unhealthy. The pans get worse every time you cook. Contrast that with the CI and CS... they get better every time you cook and will last until you give them to your grandkids.
Uncle Scott's Kitchen Wonder if you get better searing with CI CS since the oil spreads better and doesn’t pool like it does with non stick. ?
I've never tried flaxseed oil, but I have successfully seasoned cast iron and carbon steel pans with sunflower oil, light olive oil and bacon grease.
I think it is also good to understand that carbon steel is not quite the same as cast iron. A multi-coat seasoning will work well with a cast iron pan but with a carbon steel pan, it will flake off after you cook on it a few times. Best to start with one or two thin layers of seasoning, and then let it build slowly as you cook.
I like grape seed oil. Works perfectly for me
What's your opinion on a seasoning wax? I got a Misen carbon steel pan for Xmas. It came with Misen brand seasoning wax. Is something like that better than a regular old veg oil? Looks like a good season. I try the pan for the first time tonight. Wish me luck. heh.