Matfer Carbon Steel Pan: Seasoning Carbon Steel Naturally
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- Опубліковано 31 бер 2022
- Trying out the Matfer Bourgeat Black Carbon Steel Pan. The Misen Carbon Steel 8 inch pan is back! What is the best way to season your carbon steel pans? By cooking in them! Sharing :)
Misc info: I find the '4' setting on electric coil (1 down from dead medium) is the perfect place to start when cooking eggs. And soon after lower to '3' if putting a lid on. This morning I used homemade ghee and the eggs again slid right out of the pan. Can't vouch for store bought ghee though.
I really like the Matfer Bourgeat Pan! I love that there are no rivets. I wish the cooking surface was a little larger. Cross that off. upon checking the bottom fits the burner perfectly. I think the tall sides make the bottom look smaller than it actually is. It's a perfect egg pan!
The Misen pan was less warped this time. I wish the sides were taller. There was a lot of hamburger grease to clean up. The pan is slightly large for the small electric coil burner and a bit small for the large. Misen did honor their warranty.
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#ikuraprime #carbonsteel - Навчання та стиль
Cleaning, seasoning and cooking starts @6:34. If you don't want to hear all my yapping :)
I don't mine your yapping. It's just funnier when it's 2x faster.
I love the yapping!
Thank AB and I'll take 'funnier' any day considering the state of the world.
Thanks Gail! Seriously though, what? ;)
@@xetaprime Waiting for the next Chipmunk video.
Matfer is a master at making spinners.
I didn't know that! D'Ohhh!!! :)
@@xetaprime What's funny is, I have had 3 Matfers warp and my neighbors had the same problem with Matfer. I've never cooked over high heat either. I was done with carbon steel. Then a coworker of mine mentioned the oxo carbon steel he bought says it's the best pan he has ever owned. It was cheap so I bought one and it's one of the best pans I own, no warping and it's even lighter than my matfers. I thought it would surely warp, but it hasn't even over high heat. Marten and Storck has the same pan even cheaper 12" 40$. They are made by The Cookware Company. Carbon steel, light, very non stick, and NO WARPING !
Great seasoning methods! Only thing I would change is the pam spray, it isn’t a good “oil” for seasoning because it has additives which will prevent a good polymerization to occur.
Not sure if someone mentioned this to you but the Misen isn’t warped. Some manufacturers place an upward bow in the center to prevent the pans from becoming spinners. Especially when using an induction cooktop or an electric stove.
I can’t believe how much you’ve sucked me into your world of cookware. I saw you had a new video and I felt a tiny jolt of excitement.
Calling Dr. Bombay! Calling Dr. Bombay! Emergency come right away :)
that's what I call a good Friday!!
@@nickbrick21 :)
Your process makes the most sense and was much more effective than others I tried. Thank you!
Yay! Glad it worked for you :)
1: that warping in the middle is intentionally done, to prevent your pan from becoming a spinner if you heat it up too harshly on induction, for example. So it’s a bonus
You should always remove the silicone protector before you stick your pan in the oven. You did it but you didn’t say it.
Impressive technique and result! I love it!
I've read that about intentional warping. At the same time, I've purchased carbon steel pans with no bow, so? And yes, I'll always season naturally now.
3:54 the bottom is "warped", more like made with an upward bow, on purpose so it expands up instead of down during fast heating. This is to prevent the pan from spinning on a glass flattop.
Lots of good seasoning tips in this video. I see you finally picked up a Matfer Bourgeat pan. I knew you would like it. They have good heft to them. Solid and thick. I do like the welded handle they use for their pans. I have the 9 1/2" and 11" pans. What size is yours? Looks like the 8 5/8"?
Yes, it is the 8 5/8". I'm so happy I bought it! It Love no rivets and it's now one of my favorite pans. But I do have a lot of favorite pans ;)
Thank you very much for your tutorial. I've been wanting to get a carbon steel pan. When you were done cooking, and you gave them the final coat of Pam I'm assuming that you had it on a low heat and then let it cool. Is that correct?
The egg pan I let cool after cooking then lightly oiled. Because I scrubbed/rinsed the hamburger pan, I did warm to make sure it was dry. Then cooled and oiled. Oiling warm okay, oiling hot the pan might be sticky next cook.
That sounds like a good way. I’ve never heard of this method before but your right, I seasoned my Misen and California Tan but cook a steak, burger or pork chop and the seasoning lifts up.
I've seasoned a lot of pans not shown in these videos. Will never again (unless cast iron). Seasoning naturally is now my preferred method.
LOL love the video!! I have 2 matfer blue-blah’s an 8” and a 10”, really like them! If you decide to give away the miser-meesun keep me in mind🤣🤣🤣
heh heh :)
Why did you use Bar Keepers Friend on the bottom of the pan after you did what I thought was the initial seasoning? Looked like you removed that initial coat of seasoning, and then started all over. Thought that leaving that initial coat on would help in building up the seasoning layer. And you mention that you were using the "natural" method of seasoning but I did not hear an explanation of what that meant. Thanks for your help.
I found that if you do an initial 3-5? or more rounds of seasoning and then cook a steak or hamburger, you lose a good bit of that layer of seasoning. I now prefer to build the layer of seasoning from scratch, naturally. I don't think seasoning carbon steel is so much for non-stick properties, as it is to prevent rust. The more you cook, the more it builds. I just really prefer this method.
Which oil did you use the first time? For the PAM method, did you let the pan cool down every 2 sprayings?
For the round in the oven I used Canola Oil. I did let the pan cool down between sprays. Not always 2 sprayings. Truth is you can stand there and keep going with a warm pan until the paper towel is clean. Should have said that in the video. Just what I did that day. And you can check with a wipe just before cooking the first time.
@@xetaprime thanks!
What's the difference between the oven seasoning and the PAM? Why do you want a different seasoning on your edges compared to the bottom?
The sides/edges seasoning is just a little rust protection. It would happen anyway over time but slowly, especially because I have electric coil stove. It doesn't have to be PAM. Could be regular canola oil. Since I now like to start with bare carbon and let it build, the PAM or oil is just a way to stop the pan from releasing itself into the food, or, dirty my eggs.
Now I'm craving a cheeseburger with an egg on it. That's a very unique method for seasoning a skillet. Did you learn that or create it?. I don't have any carbon steel pieces yet, I have a cast iron addiction. Although I recently purchased a stainless steel pan from a thrift store for $5 lol. If i get any carbon steel I'll reference back to this video and maybe try this.
I think, I created it or at least I haven't seen it anywhere else yet. But I do swear by it. Thrift store score! :)
Curious what would happen if you used foam backed sandpaper instead of BarKeepers Friend in your process. Is BF, which is only recommended on stainless steel, too aggressive for carbon steel? It is acidic and therefore attacks metals. Would you have less black residue coming off the pan if you did not use BF?
Hmm, I'm not sure. My alternate favorite is Bon Ami 1886 formula. For some reason it really works well compared to other cleansers.
@@xetaprime Well I am in the process of doing a Matfer 9.5" Crepe pan with your method but am trying with grapeseed oil and wet foam backed sandpaper. Baking in the oven now :-) Thanks for your video! Add1: After 5 minutes of worn 150grit and 320grit surface brown turned to gray. After a couple heats and wipes with oil no black coming off. Nice with caveat being maybe not all seasoning was removed? Waiting to see if non-stick enough without using Pam ! Add2: Ummm good, first cook was omelette using some GS oil, perfect no stick shake loose cook. If butter is only restriction I am happy camper. Will focus on GS and olive oil :-)
Some are making them with a small warp in the center going into pan to not massive warp on induction
Just curious why you do the oven seasoning and then clean the bottom of the pan but not the rest of it?
Helps with rust protection.
@@xetaprime Thanks for the reply, but helps with protection where? The part you didn't clean? I'm guessing the part you did clean will be protected the more it is used?
@@underworldjack4877 Yes. A little seasoning on sides and outside helps protect from rust. The cooking surface will build it's own coating/protection the more you cook.
how long was the first seasoning you did at the 250 setting
Hi Larry. About 15 minutes.
@@xetaprime thank you i liked the way you did the seasoning great video, i have 3 Matfer Carbon Steel to do
Where is this matfer pan manufactured?
According to the interweb and we all believe the interweb... it's made in France :)
Why would you not follow Matfer's seasoning instructions? Pam is the worse possible choice.
I plead the fifth :)
Yeah, I just bought this exact Matfer and seasoned it according to the Matfer instructions, and it's a beautiful bronze color now, and is fully protected.
Cuz that wouldn't make good youtube content
What size is the Matfer in the video. Thanks!
It's the 8-5/8" pan. Mine is 8-7/8". Got it for $28 in March. It's now $41! D'Ohhh!!!
@@xetaprime thanks! Looks like the perfect size for omelets. I was surprised when you mentioned the price. Great find!
@@artiesanchez It was on Amazon! Not sure why it's nearly doubled!
Will the handle of matfer easy take out of the pan ????
I'm sorry I don't understand. Do you mean is the handle removable? It's welded on there.
@@xetaprime I mean, is the welded handle as sturdy as the riveted handle?
@@Countryside.9887 Seems very sturdy and permanent so far.
My first girl was named Pam. I just went to get Pam. What type do you use because I
found 4-5 types. Oh yeah.
With and without butter. Original. I got the stuff with Canola Oil Blend, what da ya think?
I use Original. I haven't tried the others yet. I would like to try the butter flavor in cooking but then, it's not butter...
@@xetaprime laughing
Why season it at all? Why not just use PAM?
Good question. If I were to use the Matfer Blabloo pan for only eggs, or foods with low temps, then it will likely stay shiny the way it is today using PAM or any pure fat. But higher temps like the burger is like automatic seasoning, it just happens. Seasoning does help protect against potential rust, so, less worry. But I have yet to have one rust on me even with minimal seasoning, I do keep them oiled though D'Ohhh!!!
The main purpose for seasoning a carbon steel pan is to protect the it from rust. Making it "non-stick" is just a benefit. These pans were originally created for heavy duty kitchen use in the food service industry. They are strong and almost indestructible. My guess is they don't spend hours seasoning each and every pan. I suspect they season them once, then just cook. As they say, the more you cook on them the better they get.
Still trying not to “hate” carbon steel. I just stripped mine because my paper towels kept coming up dirty. I have gone through almost an entire small tin of seasoning paste (buzzy wax). No more eggs in it. Nonstick coated has me enjoying my eggs without all the stress, guess work, and funky clean up. Too much energy, literally gas and electricity, and paper towel waste to make carbon steel a “green” option. I use it for stir fry and fried rice but dog forbid I forget and use some lemon juice or tomatoes, then there goes my hard earned seasoning and back to wasting more paper towels, oil and energy to get it back. I have an 8” nonstick I have had for 15+ years and still looks new. Crack a cold egg in it with a little coco oil and flip the egg sans spatula no problem and wipe it out with half a paper towel even if I eat first. I have some old Revere pots and a pan from my granny that are 50 years old and still going strong.
I do love your vids and your flapping and thanks again for the picked peppers.
Thanks DDT. Hey, there's no denying how great non-stick pans can be at times. I've tried to let them go, unsuccessfully. And old Revere and Farberware are still loved today. I don't think in 50 years people will be talking about their favorite Cuisinart or Kitchenaid pans.
How do you have a non stick pan that lasts more than 1 year. Tell us your secrets!
I don’t use metal and don’t heat super high when empty.
No nonstick lasts 15 years unless it's barely been used. It's also not green and is the old PFOA style of Teflon.
@@jasonsharer5432 it’s an analon 8” used often with care and no sharp utensils. What is green about all the energy ( gas and electricity) used to constantly reseason if you make a small mistake. Not too mention the hundreds of paper towels during the wipe off seasoning bs. My mom is 89 and has a nonstick even older. Who knows what brand or Teflon. They have newer caphalon that get used a ton for roasting. Teslas aren’t green either.
Why did you scrub off the seasoning after you put it in the oven? Why not just cook with it as it is and naturally build the seasoning that way. You know, the way your grandma would have done.
Grandmas were smarter than me LOL! Bottom like is I've come to really like season naturally. The oven seasoning tends to come off in initial burger/steak cooks. I'd rather just build from scratch.
just why?
uhm... :)
Just therefore.
My Misen is not flat. It’s a spinner. My stove could be uneven a tiny bit.
Sorry to hear that. It always helps if the bow is upwards. Spinners suck.
@@xetaprime I’m confused. It’s not a spinner when it’s cold but hot! I’m constantly turning it. It’s gots hotter on one side vs the other so I turn it. But I can spin it to.
Carbon steel warps on electric and induction. It doesn't on gas because the gas flame spreads along the bottom and up the sides. I have to flatten my carbon steel pans all the time.
You seem to be a great cook. Not sure about this process though...
:)
No lid is preferable… normally.
I like the ease of using a lid rather than an oven
This was hard to watch. Sorry, just being honest.
Thanks for your honesty! :)
don't do the french accent
Blu Blanc!!!! :)
Most good chefs season all their cookware on the stove top. They don't have time to be putting everything in the oven for hours to season. It also doesn't work any better.