Made In Pan: How Does it Cook?
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- Опубліковано 23 вер 2024
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Uncle Scott's Kitchen reviews a Made In Blue Carbon Steel Pan. Is this a good pan for your money? We cook eggs, bacon, sausage, Impossible Burgers, real burgers, steaks and more to find out. Uncle Scott's Amazon store: www.amazon.com...
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#madein #carbonsteel #seasoning #cooking #cookware #debuyer #mauviel #matfer #lodge #cookingshow
Boy, you saved me some money! Thanks for taking the hit. This is why we need "real world" reviews.
Me too!!!
Unfortunately I bought one about a year ago and it has been a COMPLETE waste of $$$$
I had ordered a set of the Made In carbon steel pans prior to watching this video, and was so bummed out after watching/reading the comments that I considered returning them all. I seasoned them according to Made In's videos with either grapeseed oil or their carbon steel wax mixture (oven method @470º F) and then again with onions, grapeseed oil and kosher salt per America's Test Kitchen's recommendations. So far they've been great and have gotten better with every use over the last two weeks. I haven't tried eggs/omlettes yet but will after the pan gets to be a bit more slick.
These are my first carbon steel pans, and I was very apprehensive that I would have the same issues you did in this video- especially since I'm using the semi-shitty electric range that came with myapartment... So far, so good though. They definitely heat up and cool down quickly, but as long as I'm monitoring what's in the pan and adjusing the heat accordingly, I haven't had any issues.
like with bacon, try starting your sausage in some water - just a couple tablespoons. The water will help heat transfer for rendering fat. By the time you've got enough rendered fat the water will have evaporated.
I always do that too! goo point
Carbon steel pans are notorious for releasing their seasoning when deglazed. I use stainless steel for stuff like that. Fortunately re-seasoning carbon steel goes pretty fast and easy.
I have used Made In for the past several months and have found it to be consistent and non-stick. Seasoned it twice in the oven before using and have not had to season it again form the jump. Not sure why you had so much trouble. Do need to adjust your heat to the pan, like you suggest in most of your other reviews, but it is a dream to use and I use it almost daily. Different strokes.
Agreed! I recently purchased a 10 inch Made In CS pan and absolutely love it so far. I did the oven seasoning process five times - probably more than needed but my first three cooking sessions went great and I plan to continue using it on a regular basis.
On the whole, there are many reviews that agree with Scott, in regard to Made In being lesser quality...and over-priced for the quality you get. I find De Buyer much more consistent in quality and reasonably priced, in regard to the market for carbon steel pans. At this point, I would never consider switching from De Buyer. Their reputation is absolutely solid.
I have a similar 2mm de buyer here, trick is for me to always cook on medium heat so that it can cook evenly and more manageable. If you use high heat it burns the outside and undercooks the inside which is expected of thin pans. I also like how thin sides make it super responsive to heat so you can micro manage the situation. Especially good for stir frying. That's why Chinese use super thin carbon woks for cooking. For high heat lovers a thicker pan would be better of course.
wow you are simply the best reviewer for carbon steel pans. You went over pretty much all of the questions I had in my head. Thank you for this review it helped me not pick the made in pan!
You are a master of seasoning. Wish my pans looked half that good
I learned to cook (burn food) on Revere Ware Stainless copper bottom pans made in the 60's. After years of burning food and not understanding why I learned that cast iron does a much better job. Even though I had still not learned to preheat the pan properly cast iron was more forgiving than the Revere Ware. Fast forward 20+ years after owning aluminum core cookware I went back to cast iron after I found how much easier it is to deal with than stainless steel. I've since been experimenting with carbon steel and expensive cast iron cookware. In the end the cast iron is the most forgiving and easiest to clean IFF seasoned and cared for properly. If you want nice decorations the Revere Ware looks great hanging on the wall when polished...
I'm glad you finally reviewed the Made-In! I have the 12". Your review was pretty perfect. The thinness is very sensitive to heat but lighter and easier to lift. I've found though, that the longer that I use it, the less "sticky" it gets. And for things like impossible burgers, I sprinkle some potato starch on them before they go in the pan. Once fake meat sticks, it becomes a real mess.
My "Made _In" took some work to season, but it became a reliable non-stick and handles a 4 egg with cheese omelet easily--sliding all over, I did season intensely and cooked a bunch of pork but it became all one could expect. After it was perfect, I gave it as a gift with some avocado oil, the perfect spatula (matfer) and instructions.
Are you talking about those Matfer exoglass spatulas? Like it?
Thanks, Alan. It should get better over time, but other pans were giving me better results by now. I will try that potato starch next time!
@@UncleScottsKitchen Yes, Scott. That is the spatula. I have the D-B in the same shape but I usually use it for meats. But that Matfer exoglass is perfection. Even though it is narrow compared to some I have, it does it all. As for pans, I now have my big D-B Mineral Pro B, an 8" D-B Eifel Tower Handle, a 10" Matfer and my "killer," the Aus-Ion. You need to try one of those! It is quite a herd. Everyone of them has a personality, but all are seasoned to perfection. Like your wife also says, " It is all your fault !"
@@UncleScottsKitchen PS--You have to try avocado oil. Very high smoke point and no added flavor. I have it in a spray bottle and often use it for a stove-top quick re-season. It is my default seasoning oil and maintenance oil. After I wipe out a CS pan, I'll lightly spray. wipe it in well and fire that pan and let smoke a bit. It is also cheap.
I use the same made in pan.
I totally love this! I do not experience the issues you are having.
From eggs to searing 2" grass-fed bone in ribeyes its a workhorse.
One thing of note. the Made In pan comes with a was grapeseed oil to use for seasoning. I recommend using that per MFG recommendations, or jsut grapeseed oil. Using the manufacture recommended things I woudl think is first on your tests. You do great videos. But I think you rissues here are temperature controller.
you commentson induction burners is def spot on. I have to fight with my stove, no matter what pan I use because its trash. I still make the made in work.
You comment on comparable cost. MadeIn 10" $65, The De Buyer 9.5" is $95, De Buyer = $109.
I think all are worth the value though.
It took a bit to finesse the eggs part. Ill admit that. But now I cook eggs spot on, with nto too much butter, and air flip them. So I guess it jsut takes practice. That could easily be due to the thinner steel.
I have a bit more seasoning on mine so when I deglaze, i do not lose all the seasoning. I am curious how that compares to other pans?
Lastly, I did develop a warp since Im using an electric stove. Yes the constant on off thing kills me. I hate this stove. So now I have a high (low) spot on my pan that was originally flat. How do you recommend getting rid of that? I am thinking of putting it on a bench between two pieves of wood and using a C clamp to retraighten it out vs using a mallet. But woudl lek you input (or others here) if you have it. That warp bump definately causes uneven temp issues. Thanks
I wonder if it was not quite the fault of the pan that sausages at the 6 minute mark were sticking. Do you always put cold sausages into a room temp pan and start heating that way?
If you bring the pan up to heat for 5 minutes before putting sausages in, even a notoriously sticky stainless steel pan will not have sticking issues.
Thsi is true, I also think that is a pan temp issue. I use the same pan and always preheat my pan. But with this pan you use a bit lower temps unless youre searing a steak. So temperature regulation has a lot to do with it. Plus hes using a barely seasoned pan. Mine is pretty black by now. No issues. It did stick a lot when I first got it. But now its a charmer.
Yes, this guy is notorious for not preheating carbon steel pans properly and then complaining about sticking issues
Seems like I'm a bit late to the party. I got (i think the 10") carbon steel pan. It took some time to get the seasoning started. Not only that, but once I thought it was seasoned my food still would stick once in a while.
Idk how long I've had the pan for now, but man, things have changed! I love it now. The seasoning is great. It cooks great and NOTHING sticks now.
I do have to add though, there was a learning curve in learning to cook with this pan as well. It gets really hot really fast. I never really turn it above Low heat on my electric stove. On gas I cook normal, which is an outdoor stove top, so it doesn't see that stove top too often.
Overall I think this is an excellent pan. You just need to be patient with it.
Do you have any tips for the seasoning process? I have seasoned it probably 10 times and I have yet to get ANY seasoning to stick to it. It's my first carbon steel pan and it's been very discouraging. I've cooked with it about 5 times all with fatty proteins and everything sticks to it.. any advice?
I recently purchased a 10 inch Made In CS pan and absolutely love it so far. I did the oven seasoning process five times - probably more than needed but my first several cooking sessions went great and I plan to continue using it on a regular basis. Follow their instructions on the included pamphlet and you'll end up loving their CS pans.
What cheese do you use? Single cheese or do you mix several up?
@@UncleScottsKitchen I apologize for my ignorance but what are you referring to when referencing "cheese"? I haven't used any cheese so far. Is that your slang for seasoning oil? Lol
I just got into Carbon Steel n made my first Made-In purchased after all the commercials I kept seeing. I HV been seasoning my many times with grape seed oil n I just can't get my eggs to not stick...(I seasoned my 10 inch pan once in the oven n about 5 times in the stove for about 10 min.
@randysanchez5784 I make sure I don't use soap while washing after each use as it kind of kills the seasoning effect. When seasoning in the oven I was thinking the pan coated with a very light layer of grape seed oil should be in the oven at least 45 minutes each time. After each use, I also use a paper towel and apply a tiny amount of oil before putting it back in the cupboard.
Hot seasoned pan, then oil, no stick. I did this with everything I cooked at Emeril’s. From fish to shrimp to chicken and beef. You can also stack/heat the blue carbon. Just helping you out. Thanks
Oh nice!! I have been watchin Emerill sibnce before he founded the Food Network. What is stack heating?
Great review! Gonna steer clear. An objective, thorough and unbiased test. Well done!
Thanks, Ranger!!
I have the 10" Made-In pan. I thought I was doing something wrong, as I have seasoned cast iron for decades, and understand what a light coat of oil means. This pan has initially been a major pain, despite my following seasoning directions. I will get a thicker pan in the future like you recommend.
Exactly same with their 12” carbon steel and like you I have used and seasoned cast iron. I want to drop down to a 10” and am looking at competitor frying pans.
I have one of these Made In pans and the Made In griddle both work great. Good everything with it without issues.
Not as thick as a Debuyer but no issues with it
You really have to do a good scrub when new to get all the bees wax off. A lot of people the struggle with sticking still have some of the wax coating they burn on the pan.
My seasoning comes off easily with the griddle after months of use
Thank you so much for doing this video! Totally agree! Too thin! I have the Made In and the Baking Steel DeBuyer; the DeBuyer lives on the right rear gas burner!
I love the De Buyer, so why would I buy something not as reputable...and more expensive? lol
Thanks for another in-depth review. These reviews help tremendously.
Thanks, Tscar!
Around 9:00/16:00 and on, I could only think of my electric stove. I’ve watched this video before but this time I realized why my pan is off by about 100-150 degrees. I have a 12.5” CS pan on an 8” electric burner. I turn it so the handle is at 12, 6, and back to 12.
I use my 8” cast iron skillet with a similar problem but it’s only off by 50 or more degrees as long as I let it get really hot. My steaks cook better in cast iron.
I do like my Carbon steel for breakfast like this morning I just cooked the large round Sausage patties with no oil and no stick. I then fried almost a full loaf of bread into French toast. I used two slabs of butter near the end because the grease from the sausage was gone. I cooked the large patties and not breakfast patties.
As always, a good learning video. Thanks Scott
I purchased the Made In pan about 6 weeks ago and have had similar results. I chose to buy the pre seasoned version and followed the instructions as well as watched multiple Uncle Scott videos on how to prepare and maintain carbon steel pans. We have a gas range and I’ve used our pan for vegetables, pork, red meat, and eggs. Everything sticks. I’ve tried all the ways to clean and re season and it still refuses to pass the egg test. Not sure what route I’ll take but I’d love my money back and another pan from a manufacturer that will leave me satisfied.
Sticky food often is a result of the cooking technique. Give the skillet time to heat up completely, then add the oil and then the food. If food sticks, try a different (usually higher) temperature. And give the food some time to self release. Don't put the food in the skillet and instantly start moving it. It also helps to let the food get to room temperature. Cold eggs from the fridge or frozen food will often stick. Using enough oil or any fat and the right temperature are often the better solution instead of seasoning the skillet over and over again. Many Chinese even keep their carbon steel woks shiny clean (no seasoning at all, just a layer of oil) and they still have no sticking issues.
I've only had sticking issues with eggs when using my Made In. I found that cooking on a higher heat allows the eggs to move with ease on the flat and interior sidewalls. Different products cook at different temps, so increase the heat incrementally. I also take the eggs out of the frig at least one hour before cooking them.
You might want to double-check, but I think they have a satisfaction guarantee.. you could maybe send it back.
@@UncleScottsKitchen Their warranty is for material defects and craftsmanship. You have to submit a description of the issue, order number and a photo of the "product damage." You then have to send them the product back for their inspection, at your cost. The buyer is also responsible for shipping costs of whatever they send back to you. They have quite the list of what they will not cover under the warranty.
@@UncleScottsKitchen I can assure you, their guarantee is a joke. Loaded with gotchas. Bad people as far as I’m concerned.
I have the larger 12" and good on gas. Before this pan I had never used carbon steel pans so I have nothing to gauge it off of. But it just took a little time to learn to cook with it. Now I use it for everything sans acidic foods. Mine is perfectly seasoned and i can make eggs slide in it like a hockey puck. I will admit i have accidentally taken the seasoning off a few times but it simple to put back on. I just heat veg. oil in it till it smokes, pour it out and then wipe it down. Works like a charm.
And now imagine, how much more fun you could have with a Matfer or DeBuyer skillet. :-)
@@berniem.6965imagine Anthony lives in USA and supporting American businesses. Just imagine...
Madein claims their skillets are made by a French company...
@@berniem.6965 Oh the Matfer is on my list. Im itching for a new 8" pan.
8'' is quite small. It's ok for a single fried egg or burger patty. I find myself using the 24cm (9.5'') or 28cm (11'') more frequently. Still, the 20cm (8'') ones have their place.
I am new to CS. I have this exact pan. I have been using it daily for almost 6 weeks. Only minor sticking. I cleaned it thoroughly and seasoned it on the stove top once. I have found temperature control to be an asset..... not having ever use one I dont have a comparison. But I have found that sweet spot and I really like this pan. Even heat, Sears great...and I can do eggs easily.
I have the 10" and the 8" along with the wok and ill say that the pans took a good 4 months of cooking to become consistent the wok took a few weeks overall the weight is why I got them but they are just okay. I do enjoy made in's clad pots though and I use a gas top.
Yeah... if weight is a big deal then the lighter pans are the way to go. Most people don't have the patience to wait four months for a pan to get consistent!
Man. Love your reviews! Thank you so much. I recently purchased a IKEA Carbon Steel Pan and it's performing and seasoning surprisingly well.
Awesome! Did it come with a coating or any kind of pre-seasoning?
No, no coating other than a light factory pre-seasoning.
I bought a Made In set on special where I got the stainless clad stuff plus the 12" carbon steel frying pan and the 12" carbon steel wok essentially free. I never cook on electric or induction, only on gas. So, that is likely part of the difference in my experience. I seasoned the wok and the frying pan on the stove top with canola oil following Made In's seasoning guidelines. THEN I cooked bacon, pork sausage patties, more bacon, and potatoes in the frying pan. After that, it's performing quite nicely, including releasing well while cooking an omelette. The wok, on the other hand, had sticking and releasing problems on my first stir fry (Kung Pao chicken using Kenji's method). I suspect that the big difference is I never did any other cooking in the wok other than seasoning it. Now, I'm going to go back and do bacon and sausage patties in it a few times.
Nice review, highlights the issue around the thinner pan. If I had not got the Made In gear the way I did, I'd buy something different. That said, I highly doubt I'm ever going to cook chicken nuggets in this stuff. In fact, we haven't had nuggets in the house in easily 10 years since our youngest got into her teens. I expect to use this frying pan for steaks, burgers, sausage, fried potatoes and so on. The wok will be used for various stir frying and as I get it nicely seasoned, I think it will do that well.
Kind of surprised by your test re: the sticking on the Made in pan. I've never experienced this problem. I seasoned it 4 times using a wax/grape seed oil medium. Have to wonder how well you seasoned your pan?
Why would anyone season a pan with wax? And you know Scott is the go-to guy for seasoning carbon steel pans on UA-cam. Is it likely he wouldn't season his pan properly? My guess is that you're just butthurt because you've bought a shitter and don't want to face the hard truth. Well, Scott posted the evidence. You just posted unsubstantiated assertions. Your carbon steel pan sucks. Go out and spend the money on a decent one.
I'm certainly no expert but I think you're right.@@TokinWhiteKid
Little correction:
Induction does NOT require contact to the skillet bottom. It works within a few millimeters above the surface. You can even put a towel between the skillet and the stove and it will still work. Therefore, a warped skillet will still heat up above the coil.
But the heat doughtnut tho...
Induction doesn't require contact(think of your cell phone, the coil in your cell phone isn't touching the coil in the wireless charger), but the equations are based on distance, so the farther away you are (warping increases this distance) the less energy transfer there is. AKA, if you put a towel between your stovetop and your pan, it will cook slower (power transfer is inversely proportional to the distance).
And now.... back to the video :)
Interesting. I am thinking of getting a diffuser plate. My stove is induction and its a pain in the ass to do much more than boil water. And it warped my pan.
@@ghanus2009 if your pan warped there's an easy solution to fix that. I cook primarily on a portable induction cooktop now that I live in a dorm (we're not allowed to cook though) and warped a cheap carbon steel pan I got at a restaurant supply store. To fix it I heated up the pan and hit the bulge out warped spot with a rubber mallet a few times. Now the pan sits completely flat again and hasn't warp on me since. Getting a rubber mallet for $3-4 is cheaper than getting a diffuser plate
@@JacksonWalter735 anyone who tries this, might be better off with a wooden mallet. No risk of melted rubber sticking to the pan
Thank you Scotty for these great videos! For Thanksgiving, I took advantage of a 25% off sale to buy a Made In cookware set which included the carbon steel pan. Since then I have been obsessed in learning to season and cook with carbon steel. Your videos have been uber-helpful! I have used your oven method to season this pan and a Matfer and De Buyer Mineral B Pro pan with great results. I have an electric flat top stove and have run into the limitations you talk about. In general the seasoning has done well with the Made In and I have successfully seared steaks and cooked bacon with no stick. But it does not quite pass the egg test. I need to nudge the eggs with a wooden spatula and it will then slide around. But with the Matfer and De Buyer, the eggs pass the slide test every time. The Made In is a good pan but not the best for electric stovetops as I have found it warps as well. it is lighter and the handle stays pretty cool during cooking. But I will keep the Made In on reserve for less nuanced cooking like frying chicken and cooking on the grill. For a little more $$, the De Buyer Pro is the way to go for my electric stove as long as you have the strength to handle the extra pounds since it doesn't warp. The Matfer also works pretty well but does warp slightly, Your videos have helped me make some great choices during my very limited experience with carbon steel pans!
Hi AR! Thank you! Great comments on the brands and agreed 100%. For those eggs in the Made In, the only thing I can think to try is adjust the heat a little. It might heat a little more quickly than the Matfer and De Buyer and maybe that's causing the problems.
@@UncleScottsKitchen: So I just made bacon and then eggs in the Made In. After the bacon, I glazed the pan and then did the egg test using butter. This time I nailed it and the egg slid around in the Made In after self releasing. I still believe this pan is not the best choice for a flat top electric stove but I am liking it more and more. This weekend I am going to make beef tenderloin in it. I'll report the results. -Avelino
Ok so more than a week later and I’ve changed my mind about the Made In pan. I really like it! I’ve made beef tenderloin in it side by side with the Matfer and both did well from stove to oven. The Matfer actually required a retouch of seasoning in the oven. The Made In pan is now passing the egg test with absolutely no problems. It’s the lightest of all my 11-12” CS pans and so that is a plus. In conclusion, it’s not the friendliest of pans out of the box but it certainly holds its own once you use it for a while. Thanks to your videos, I’m the proud owner of the Made In, Matfer, and De Buyer Pro and love rotating all of them in my daily cooking!
@@nastyVtwin I also have electric stove top, and it took me some time to "learn" what this pan likes heat wise. Once I learned where to set the burners for particular foods, it cooks very well and has remained non-stick. With that said, I have found it takes a LONG time to get this pan to that point, so I remained patient and kept cooking then seasoning in between each use. It has gotten better over time, so for some reason, this pan seems to take longer to achieve that non-stick surface. As Uncle Scott said, this pan is less forgiving as a result.
@@CaptainTechReview I couldn’t agree with you more!
So I never bought or used the made in skillet because I love my Matfer, but I found the wok at goodwill for $5 and I have to say this thing is amazing. Nothing sticks and I use it on my electric flattop with no issues or spinning.
Your real life application reviews are the reason I subscribed to your channel. Outstanding review Uncle Scott. Appreciate the info.
Thank you very much, Corwyn!
Nice to see a completely honest reviewer!
I keep seeing the ads for Made-In, touting their carbon steel pan as a workhorse for restaurant kitchens.
I had no idea the pan was thin and overpriced.
I hope you do a review of the Solidteknics /Aus-Ion/ Us-Ion wrought-iron pans.
Yeah those commercials with the family boys selling overpriced metal are a quick skip for me. Wouldn’t be surprised if they don’t even cook in their own pans.
Thanks, High! Yeah they do a lot of advertising, and I see their ads pop up on my videos. At least I did...they may not like me now!
Hi Uncle Scott. I just ran across your review of the Made In Blue Carbon Steel pan. I just wanted to let you know that I have had the 8" and 10" Made In pans for several years now and they have worked out fine without any sticking problems, so I was surprised to see the problems you had. I have an electric coil stove so I am used to adjusting the heat by moving the pan on and off the burner if necessary. I do take care of the pans by using their seasoning wax after each use. I was disappointed in the induction burner testing as I am/was considering buying an induction stove. I have heard about this problem before so I may not be ready for the move to induction.
Love your videos. Keep up the great work!
The Mauviel M'steel and Lodge carbon steel are also 2mm thick, but the uneven heat didn't happen in your earlier reviews. Great reviews, uncle scott. Not all the carbon steel pan performs the same level
Those thinner pans can work just fine as long as you keep a little closer eye on the heat. Not sure if there is any big difference in the blued steel vs. carbon steel, but I just seem to have better luck with the carbon.
Here after owning my MadeIn for 2 years and still don't have a good seasoning. Use it nearly every day. Re-seasoned many times. All the sticking problems seen in the video is exactly what I experience.
I have the same pan. Its okay it came in the kit from made in. I find its great for high heat fast cooking. As for slower temperature changes i stick to cast iron for that.
That's kind of what I found as well... high heat worked well, but precise foods like eggs were a little difficult.
@@UncleScottsKitchen for eggs i stick with my Griswold. Vintage cookware was just made right
Just purchased a whole set from that company and I've been fighting tooth and nail trying to get these carbon pans to work like my old cast iron.
That's why I reached out to UA-cam just to see is it just me or is there an issue.
My results is exactly like yours I was very surprised to see my season and did not stay after one cook I've re-seasoned several times but I've had a little luck to keep it staying.
So far I've had the best luck simply sauteing vegetables anything else a nonstick or simply a stainless pan has worked just as good or better
Thanks for the upload! When it was available last year I bought the madein set that had the wok, 8”, 10” & 12” skillet, paella pan and roasting pan. I like the paella pan for the overall range of use. Definitely a set that will be around to pass down to my son. Purchased the Lodge 15” skillet for camping based off your skillet review, thank you keep up the great content!
What do you make in your paella pan? Just paella or different things? Agreed on those Lodges... great camping cookware!
PLEASE BUY AND TRY A DARTO they are thicker and now my preference in carbon steel
It's on The List!
@@UncleScottsKitchen So happy to hear I wrote you a comment years ago saying I'd send you one but you wanted to remain unbiased! this is why I love your channel thank you for giving us home chefs honest and quality reviews on cookware!
i completely agree. i bought the made in skillet first, but when the baking steel appeared on the market, i bought it too. the baking steel is far, far superior, for the reasons you point out.
Thanks, Bull! The two pans look the same but there is a world of difference in performance.
Uncle Scott - We spent the morning seasoning a 22” plancha on a charcoal kettle grill. The process was similar to the DeBuyer steel pan. The plate is 1/4” thick and maybe 25-30 pounds. Love to see you do a segment on cooking on a plancha. Love your channel!
I have the same pan. I don't know why, but i wanted to hate it since i got it, but it is the pan i used the most (every day). I used cast iron before, but since i got this pan i had not touched cast iron once. My wife hates this pan though. She prefers cast iron. Last thing i cooked in this pan were beans and onions. It did great. On steaks is excellent. On eggs..... I have no idea, i use egg coddlers.
I've had absolutely no problem with either my 12.5 inch skillet or my 12 inch wok. Perhaps the issue is seasoning technique combined with heat management? I don't know, but I think as long as the pans are properly seasoned and you know your stove, there shouldn't be any issues.
Thank you so much! I really appreciate it. I ended up with the De Buyer Mineral B.
Made In does have some excellent cooking videos and it's worth it to sign up for their emails and access their channel on UA-cam
A little late to the party but thanks for this video. I hadn’t commit to made-in but was seriously considering it.
‘I’ll check out some more of your videos?
I have many compliments about your video! I have learned so much and I will make you one of my regular views! Thank you so much! One of my favorites parts of this video was the “washing politician” comment. It may have been my favorite part! I have a new name for them now!!
Thanks Scott. Tried a couple of burgers on the Mauviel [2 mil thick] yesterday on the electric flat top, yes it warped. Had to switch to my All Clad pan. Looks like a relative of mine with a gas burner will be getting a very slightly used Mauviel pan for a Christmas present.
Sorry to hear about the warping. I had an engineer write in and tell me that it's just science and metal expands when it's heated. Some of the manufacturers put a slight upward bow in the pans so that any shape change will go upward and not make the pan a spinner, and then hopefully go back into shape when it cools. Lucky relative though! If you want to try another pan, the De Buyer Mineral B Pros (3mm thick) have lots less warping issues.
@@UncleScottsKitchen Thanks for the information Scott, that De Buyer pro arrived a few days ago, just didn't get a chance to unwrap clean and season it. I have one individual gas tripod burner fits my round bottom carbon steel wok perfectly, but not suitable for a flat bottom pan. Think I'll put that Mauviel aside, for when my son gets his own place, I'll encourage him to get a gas burner.👨🍳
You've probably heard this before, but for other viewers:
That induction stove has a ridiculously undersized coil for the job and probably doesn't use an inverter for gradual temp control. On a better induction stove, I'd bet that this pan would do just fine.
Have you tried the German handmade Turk? Hammer from a block of iron to shape, many have tried and thought it is second to none, especially in terns of steak. I am surprise the Turk is not on your list of tests till now. You have been doing series of great experiments in which I just love your cooking tests on various carbon steel pans. I wonder if the top of the line handmade Turk and the machine made pans of the same brand compare to the ones you’ve tested. It’ll be really nice to see how your test result showing the mineral B of De Buyers come head to head to the Turk of the same size.
Thanks for this!! Would love to see you test the Misen CS skillet
Loved the planet check! 😂🤣
We'll be able to really cut loose once they get Mars ready to go.
Great video, but 1 quick correction: the bow in the pan does not affect induction meaningfully. You don't have to be in direct contact and you even put parchment under your pan when you cook (great for candy). The small gap in the bowed bottom will not make a meaningful difference. The problem with induction is all down to the small size and 'donut' shape of induction coils and the poor heat conductivity of thin carbon steel pans.
I’ll stick with DeBuyer and Matfer carbon. The Made In non stick I have is fantastic. Especially for the price.
Good strat... can't go wrong with De Buyer and Matfer when it comes to carbon steel.
My Made In nonstick lost its nonstick. I bought a T-Fal for half the price. It is lighter, better nonstick surface, and has better ergonomic feel. Threw my Made In into the garbage.
@@Edog1337 Tfal is definitely great for the price. How long did your Made In last before it took a dive? I’ve had mine for a few months.
I appreciate your review and expertise, but I've had this pan for a few months and haven't had any issues with sticking. Mine cooks evenly and clean up is a breeze.
Uncle Scott: blue carbon steel is great in the Taylor and Ng wok because it's natural superheated bluing process does make the material more crystalline and resists sticking. I have noticed that it's a real positive in the wok overall. However the bluing does also resist the seasoning process and is therefore much harder to obtain a seasoning we are familiar with on cast iron or other carbon steel or even some of us Who season our stainless steel. You would think that copper blue carbon steel clad would be an excellent all-around forever pan. Blue carbon steel is more non-stick than stainless steel. Perhaps a thicker blue carbon steel is the ticket. I wonder if we will start seeing aluminum and copper clad carbon steel hitting the market? Maybe stainless is better than carbon steel for heat distribution? Cookware and beds are two wild markets.
Thanks Scott! Love your videos. Do you have plans on reviewing the Misen carbon steel pans?
I've had people asking about the Misens but I have not tried one yet. On their website it says that their pans are made in China... I put up a poll here one time and asked and most people watching my videos are more interested in European/North American pans, so I focus on those a little more. Long-winded way of saying MAYBE! :)
@@UncleScottsKitchen Hi thanks Scott,
I to would love to see a review of Misen pan. They seemed to be in direct competition to madein pan. I believe they their pan is a little thicker.
De Buyer MIneral B Pro still is the best carbon steel pan out there for the money - thicker than Matfer, but with rivets. I prefer thicker over no rivets.
I'd go with that as well. I like my De Buyer's the most, but Matfers are also good for a value pick. Really good performance for the money. Rivets don't bother me too much but they drive some people crazy! Just personal preference.
As I have mentioned in another review I received one of these pans as a present. I found your channel and learned how to season a pan here, thanks Scott. My pan never sticks but I always put things into smoking oil. Half the fun of these pans is the swirling thing so I am usually moving the food around in a way that makes it come out even. Also I'm using gas so there is none of that heating element 1 million degrees then zero degrees cycling problem. Just did a pork chop on a portable inducto-unit. It worked great but as always I kept the heat on medium.
So far I'm quite happy with my pan but it's carbon steel what's not to like and I have just ordered a Be Buyer Mineral B so I'll have something to compare to. Great info Scott a especially the "Just COOK! Learn your PAN!"
I concur. I pid for my pan. I used a lot of cast iron so it took a different technique for me. But now after a good longer season, its an amazing pan.
I just gave away a blue carbon steel skillet -- it was a Salter I bought in Aldi for not much money. I didn't like it as much as the DeBuyers or the Matfers. I prefer a heavier pan, so Mineral B suits me best. The Salter appeared to be identical to that Made-in pan -- but only cost me £15. I suspect both are made in the same Chinese factory.
Scott---I told you so !! I did season mine once in the oven and twice on burner---avocado oil
If I had a nickel for every time my wife said that, I'd be able to afford more pans! How'd the avocado oil work? I have not tried it for seasoning yet.
@@UncleScottsKitchen Thanks to you, I now have quite a collection of CS pans. My "Made-In" seasoned easily. Avocado oil is perfect. I has no discernible flavor and is high smoke point. The brand you tested took some effort to season, but it got so I could do a 4 egg and sharp cheddar cheese omelet, folded, and sliding all over. Like any pan, ( remember, I had my big D-B Mineral B Pro carefully blasted and after some work, it is now blue-black and nicely slick) it takes some investment to get them right. I have a few D-B's and Matfer and the Aus-Ion (worth a test) and none of them casually seasoned. I just did not surrender when getting them seasoned. Except for the big Mineral Pro B, I use them in a happy rotation. I use the big one for projects. You have helped me to "no end." However, thanks to you, I have an "inventory," but I enjoy them greatly!! I think D-B's are the Rolls Royce of CS, but ,like the car, they require work. The most casual is the AUS-ION- it requires little work to season, and becomes "perfection" quickly. All pans in my home are fired on a gas residential stove.
My experience has been exactly the same. Wish I had gone with another pan.
Life is too short... get rid of that bad pan and get a good one!
Thank you Helen Rennie, for helping me subscribe to a great channel!
Great review! I followed your advice and bought Matfer omelet and 11 7/8” carbon steel pans. I wanted a wider cooking area than the latter provided but was not in love with the weight of my 12” cast iron pan, so I bought a Merten & Storck 12” with a very wide cooking area.. It is 2mm thick, which makes weight a non-issue, and comes “pre-seasoned”, much like the Made-In. I seasoned it anyway per their instructions and for a few weeks babied it to build up seasoning. At some point I attempted to cook smash burgers, and they all but welded to the bottom. Like you, I attempted to deglaze with warm water, and it took the seasoning completely off. I ended up having to do multiple oven seasonings to recover a vaguely durable surface, but now I never use it to sear meats, only to fry vegetables. I’d be very interested in your thoughts about this brand-did I just screw up early on?
Random question at 1:27 you said you're going to cook in your electric stovetop in your basement, but i noticed that you have windows that can see outside. Aren't basements underground, or supposed to be the level underneath ground floor of your house?
We're on a hill and on that side it is a walk-out basement...
Your review is about PERFECT..... I have had a 10 inch Madein pan for 6 months. It is OK for a few things all the time, but it has many quirks that keep it from being a go to pan. Even the fried egg test is never a certainty as there will be a tiny spot that sticks in the middle.. Even my inexpensive Lodge gives me perfect sliding fried eggs every time.
Thank you, William! I've had that tiny sticky spot in the middle with eggs as well. My best theory on that is that on the flattops, the center isn't touching the burner so it isn't as hot. But I get it on the gas too, and there I think it's the diameter of the gas flame... it hits and goes out and around but doesn't really hit the dead center either. So I think it's just a little cooler there,
Nice review Scott. I think you were very fair in your testing.
Thanks, Bill. I really try to be!
I have an electric stove with six inch burners. I am considering the debuyer and baking steel 10 inch pans. What would you recommend? Love the videos.
The Baking Steel pans are made by De Buyer... the only difference is the handle. Should get the exact smae cooking performance from each. The Baking Steel handle is oven safe. The regular De Buyer Mineral B handle is coated but the Pro version is oven safe.
Stainless, CS, and cast iron without a doubt offer the best performance but all 3 have a learning curve and require proper maintenance. A lot of the comments about sticking will be from folks that have not taken the time to learn about the tool they’re using. One of the most crucial things to understand and master with these kinds of pans is temperature control. Learn how to control the temp of your stove and how your pan responds to that temp , practice, and you’ll grow to love these pans.
Oh man, I was literally in the act of placing an order for a Made In carbon steel pan. I guess I will need to look at a Matfer Borgeat pan, or a de Buyere. Or a 40 dollar Amazon Basics pan! Doing your research and comparing specs will sometimes surprise you with a better decision and long term, spendng less money. One thing that I'm not sure is offered up on carbon steel pans, is the bottom thickness. I shall see. Anyway, thanks Uncle Scott.
I had similar results, kind of surprising and disappointing. Same exact pan! Not sure what the issue was, but here is a cut and paste of a comment I made on a different channel:
"I have to confirm that I had the same issues with a Made In pan. I went on a seasoning kick when I got my Made In where I simultaneously did all my cast iron pans from scratch, plus a new carbon steel wok in my oven the slow, careful way. I did half a dozen seasonings - major overkill - and I did all the pans together - same oil (flaxseed), same technique, same time and oven temps. All of the cast iron pans and the carbon steel wok came out brilliantly! All of those looked like they had been lovingly used and cared for for many years when I was done. They now have a base that with proper care should last a lifetime. The final results were perfect and passed all the tests. But the Made In pan did NOT, and failed the fried egg test even after 6 rounds of seasoning. It is possible there was something I happened to do wrong with just that pan, but that is about as scientific as I could make it. I wish I knew what was different in the Made In pan, but that test seemed to rule out that non-uniform temperature, annealing schedule, oil or techniques is the issue. That just leaves the metal and/or original coating. One suspect is that I needed to really nuke the pan harder before I started. I'm sure it is possible the pans come from the factory sometimes with extra protective coating. I used soap and scrubbing first according to the Made In instructions. If it wasn't that then it has to be an issue with the Made In alloy itself. I'm going to nuke it with vinegar and try again at some point."
So glad you did a Made-In review and makes total sense why I have just given up on cooking anything in this skillet but steaks and your sausage gravy recipe! Keep it coming!
It takes a bit of temperature control. I have been usignmy pan for a few years. I dont have the issues he has. Mine did stick at forst till the seasoning got under control. But now its a go to work horse.
@@ghanus2009 ok awesome! So there is hope!
Love your video's I'm more of a cast iron guy and I recently saw a skillet on amazon that seems to have a smooth finish. It's greater goods skillet and it's $37.88 would be nice to see a review on it thanks
I looked up that pan. It looks pretty interesting. I wrote the company to see where it is made. I might put one on the List.
Hi. Interesting video and thanks for the tips. I must however contest your assertion about induction hobs only heating the pan where there is contact. This, in my experience, is incorrect.
... and I've just read the comment below (Bernie M., eight months ago as of Jan '22) and he same exactly what I was going to ... when I want to reduce the power of the cooker below the minimum (Some of my cooking demands very low heat) I use a cloth, sometimes folded several times, to move the pan away from the element so as to reduce the intensity of the resonance field inducing the heat in the material of the pan, which drops of as a n inverse square function. The doughnut effect is due to the shape of the field produced from the mechanism by which electromagnetic induction heating occurs.
I REALLY wanted a Made In carbon steel pan and since they are having a sale right now, I wanted to buy one. But every time I think about it I come and watch this video and realize that these pans are more made for a restaurant situation and not really the home cook. Thank you for your video and helping me not spend another $65 on a pan I probably wouldn't use too much. I'll just go back to my Matfer and cast iron.
have you tried made-in's stainless-steel pans yet? They pretty much replaced all my other cookware. I absolyutely love them.
I am guessing it is running so hot from the thinness that the carbonized food is what is creating all the sticking. It would be interesting to see how well seasoning itself holds up on that pan given the thinness.
I was expecting that blued seasoning to really be tough, but I think that beef that stuck was the 6th pan of food I cooked in it, and then the stock took it all off. When I did the stovetop seasonings it seemed to work just like other carbon steels.
Best pan reviewed ever. It would be nice if you do a video to show how to take care/clean your pan after cooked.
Check Uncle Scott's channel. He has a number of videos on maintenance and cleaning.
@@berniem.6965 Thanks
You're welcome. My preferred cleaning tools are hot water, a brush, a scraper and a chain mail cleaner. If there's only oil left in the skillet, I simply wipe it with a paper towel and put it away. If something is stuck, I use hot water and the brush. If it's a big mess, I deglaze first (hot water + scraper) and then use the brush. If that doesn't do the job, I continue with dish soap and the brush. For the 'mother of all messes' and carbonized stuff, the chain mail cleaner (with or without dish soap) is the tool of choice. If I have just a tiny sticky spot and don't want to clean the whole skillet with water, I sometimes scrub it with coarse salt. Not because I mind using water, but simply because it's faster for a single spot (no drying required).
After cleaning with water, I dry the skillet with a towel and put it on the burner or in the oven to dry it. I let it cool down a little, then I apply a very thin layer of oil. If I used dish soap, it requires a little more oil.
Great cleaning advice here from Bernie!
It's an older video but check it out for some tips: ua-cam.com/video/Wdh5gSiAMIY/v-deo.html
I've come to love carbon steel. Thanks to you. Great work
You are welcome!
UA-cam really pushes Made In cookware on me so I refuse to buy any of their stuff. The more you push the less I am willing to buy. Thanks for the review of this product sir.
You are very welcome. I see lots of their ads on my videos... at least I used to... they might not like me so much now!
I understand. I can say that their stainless steel and non- stick are both top notch. That said, I’m really disappointed with their carbon steel.
You did the water sprinkle test before putting your oil in the hot pan before cooking your steak! How hot can a pan get before it burns off the seasoning? I always worry Im going to burn the seasoning as I've done that before! First seasoning cooks well, then one day I'm heating it up and it burns the seasoning and is all sticky again
Pyrolysis usually happens somewhere around 400-450° Celsius. I'd say the seasoning is pretty safe up to ~300° Celsius. That's already more than you should use to sear a steak.
I think it's a combo of temp and time. I get my carbon steel well above 500 F for searing a steak, but it's only at that temp for a minute or so before the steak hits the pan. I think if you were to leave a carbon steel empty on a burner cranked up to high for more than five minutes, you might see the seasoning start to burn off and eventually the pan would "blue." When you season in the oven, that's at 450 F, and it doesn't burn off there.
Wow! Thank you so much for this review. I was seriously considering buying this pan, but after watching you use it I'm highly disappointed in how it cooks!
I'm confused! I have assumed the benefits of these pans are the non stick capabilities once they are seasoned properly! Jeez almost everything you cooked without added oil stuck!
I have been using stainless steel cookware for everything except eggs (nothing sticks) they deglaze perfectly. So easy to clean! Been using them for decades.
Yes a heavier pan makes the difference. 3mm VS 2mm is a 50% increase.
Your reviews are always spot on.
Thank you, Krissy! The non-stick abilities of carbon steel are one of its main selling points. That's why I was annoyed with the Made In... it did fine with a high heat sear, but I really love carbon steel for eggs and it didn't do well there. If you are looking for a good carbon steel egg pan, check out that 9.5" De Buyer dedicated omelette pan. I really enjoy that one.
Wow Scott. I am not sure about Made In as an option. Of course, time and heat can be adjusted, but I'll stick with my Matfer.
Hard to go wrong with Matfer!
Would love for you to do a Misen carbon steel pan review! Thumbs up all the way! Great review on this pan!
Thanks, Danny! I will look into a Misen. I have not tried on of those yet. Might make the proverbial List of Pans to Review!
It’s funny I commented about reviewing a made in pan and then next time your videos are suggested I get to watch the actual review video (I commented before this video was posted). Thanks for all the consistent reviews. I’m glad I didn’t bother with this company. I love my de Buyer!
I have a induction stove made by kitchen Aid. I do not find the hot spots you have on a single burner. I talked to the store about this and was told it could be because my stove is plugged into a 220 outlet and a single burner is plugged into 110.
Something to keep in mind what he said further in the beginning of the video about the chicken stock removing the seasoning on the pan…… he said that chicken stock is not acidic, which usually, he would be right. But in this case, he was using the chicken broth in a box that you get in a grocery store. Critic acid, which is highly acidic, is used as a preservative all the time. Citric acid could have very likely been the source of acidity which removed the seasoning on the pan.
Awesome video again.
Which one would you buy if you only could choose one? The All-Clad or the De Buyer?
I rank the cooking performance as equal and excellent for both, so for me, I like the look and feel of the De Buyer stainless handle so that's what I would get.
Curious….I was tricked into buying a similarly built thin CS skillet by Merten&Stork, was going to bin it but used it. Next to my sainted De Buyer! They both work. Every UA-camr video does not like these. But I keep wondering, is it the cook? PS I only use my M&S for scorching stuff, the deBuyer does the delicate work.. beautifully.
Having owned 6 different brands, I have to say the matfers are truly hard to beat. At least in my mind, they have far superior value, and no notable downsides.
That's what I use as well. Agree.
Hi, so you prefer those over the De Buyer? I just bought a De Buyer and I like it fairly well, but was wondering if I should try the Matfers. I do have an electric stovetop though.
@@tscarletespin2261 Well ... if I'm honest, that's what I purchased on the advice of friends and reviews. I think they're ALL top notch and you probably couldn't go wrong with any of them. Uncle Scott has done a thorough, complete and object review of all the major brands. Having said that, I'm satisfied with my purchase. Electric stove tops are problematic with warping I think. Happy cooking!
@@ranger2316 Thank you for your opinion. I may eventually try the Matfer also, just for kicks and grins. And yes, His reviews are wonderful. He’s the reason I decided to invest in a De Buyer. And, I had a little trouble seasoning mine at first, but I think it is because of my horrible electric cooktop. Otherwise, I’ve been pretty impressed. Thanks again!
@@tscarletespin2261 Have a great Memorial Day weekend!
Good to know. Thanks
Hi from Montreal Canada uncle Scott, love your content. It would be nice to have a Blanc Creatives carbon steel skillet review. Take care!
Its now perfect question to answer me (because thats what is keeping me on the fence with carbon steel pans in general) would you eat now food that has pan seasoning inside melted? I mean we have to reseason and post season any carbon steel or iron pans and that worries me.
You should try a stargazer cast iron skillet if you havent tried it. Really happy with mine
Maybe I can get one some day when I win the lottery!
@@UncleScottsKitchen hehe maybe. They are cheaper though than some of your other pans. I love mine.
Those sausages can sometimes have a bit of sugar and cause sticking.
I'm afraid to look out of my window now... oh wait, impossible burgers do work.
don't forget to sear the fat side of the steak for a minute!
The sausages have me perplexed! Good advice on that steak fat... I will do that next time. If it's a nice day outside, you know someone somewhere ate an impossible burger!
Great review! I see Made In ads on TV and online all the time, so I was curious. I'll stick with my De Buyer carbon steel pan. I would like to get a Matfer pan next. I like the no rivets on that pan.
I love my Matfer. It’s mid weight, and it does great on gas.
@@catdeddy8427 Good to know. I’m wishing I bought the Matfer instead of the de Buyer.
There's nothing wrong with DeBuyer. In terms of build quality, they're actually a little fancier than Matfer / Turk. But I agree that the welded and oven safe handle is an advantage of Matfer. That's why I own a collection of both brands.
@@berniem.6965 Yeah, I still love my De Buyer pan, but next one will be a Matfer.
You won't regret it. But please soak the skillet in hot water and washing detergent (for clothes) for like 30 minutes and then use steel wool or a stainless steel pad to scrub it. Otherwise, removing the rust protection will be a pain in the ass. Unfortunately, Matfer doesn't provide that info from the real manufacturer of the skillets (A. Turk GmbH, Germany).
Can you please do a review on vollrath 12.5 inch carbon steel pan? Thanks
Hi. For that price for a small cooking area, I 'll buy a 12" cast iron or larger. Better heating, even on a elect. glass top which cycles on n off. Yeah, for cooking okra n squash well. You still can't get Martha White yellow corn meal in your area? I'd protest. Peace to you and yours
I still cant get it here! I even tried to order it online but they don't have the exact stuff my mom uses. Would it be crazy to drive 2,000 miles for corn meal?
@@UncleScottsKitchenNeed to make a road trip out of it. Have you asked the store manager to stock it? Or better yet, how far to another Wal-M do you drive to get it. Do ya'll have a Cosco or other large Amazon owned grocery store near you? Have a safe Memorial Day. I'm thinking of my dad n husband ( both who survived their wars n died on U.S. soil) n other war veterans who are buried here n other foreign soil. Peace to you and yours
Been waiting for uncle Scott to check this one out!
Great review! No thanks on Made In. Think I'll stick with getting a Matfer as my first carbon steel pan
Matfer would be a great pan... I've had great luck with them on everything except induction.
You should test out the Ikea carbon steel (Verdagen I think) 11 inch for about $30. If they’re decent quality, then maybe they’d be good budget options for people just trying carbon steel?
I have one. it warps with induction stoves.
@@cmfrtblynmb02 thanks for letting me know. I guess only the heavy gauge carbon steel or light cast irons will work on induction. Still lighter than regular cast iron, but not by nearly as much.
I would love to see you compare some of the pans that Finex is making. Are they worth the price? Are they more non stick? Does the coil handle really help much?