Just about a month ago I got a new version Matfer from a kitchen supply company, (black handle with logo). Did two oven seasonings to cover the bottom as well as inside. This was followed by two potato peel/salt/oil seasonings and I’ve been cooking daily since then. Food doesn’t stick and it cleans up beautifully, though the pan is no where near black yet. I’m using a flat glass top electric stove and there are absolutely no signs of warping/ spinning. Very pleased with the pan, my first carbon steel and I couldn’t be happier.
New fan of the Uncle Scott's Kitchen channel here, just getting my 1st two carbon steel pans soon (Matfer 12 5/8, and the de Buyer Mineral B Pro 12" pan you used and linked to in another video of yours I saw yesterday). Just wanted to say, *Thank You!* You REALLY provide a valuable service here, IMO even a notch higher than other similar channels in that you show all the steps, beginning to end, even show snafu's and how you fixed the issues (e.g. de Buyer seasoning w new instructions; GLAD you left that part in! That's US newbies out here dealing with that!), the ongoing coverage you did with updates on the Recalls, etc etc. Second , wanted to say loved you including your new baby in this video! Congratulations! Aren't babies just Wonderful?! (we have 3, older now, miss those days). And Lastly, Scott I think you could also have been a stand-up comic! Love the humor in your videos. Please keep up the great work!
I just got my 12 5/8. Saved myself the potato hassle. Used a quality beeswax paste (or a super thin layer of grapeseed oil) when it’s warm, and into the oven, face down at 475 for an hour. Let it cool down in there. You can go a second round if you want. Perfect even coverage. Done. Learned it from Cook Culture. He does a wonderful video on oven seasoning.
I just followed the instructions and got on with my life and started cooking with these pans... and didn't look back. They work great, just don't overthink them... use them!
Everytime I watch one of your videos, I am compelled to cook up some eggs in my Mater pan and, thanks to your tutelege, the come out great every time! Yum!!
@@UncleScottsKitchen What is your opinion on using Ollive Oil instead of butter when making eggs on a carbon steel pan? I have high cholesterol and want to stay away from butter. Any advice?
I have an -8-inch (?)- 10 inch older model, and it works just fine on the induction cooktop I have at home, no warping issues whatsoever. I did, however, have to use an isobutane stove (portable gas) to get the seasoning jump started. After that, a couple of rounds in the oven to get the handle and bottom seasoned and protected against moisture. About the only complaint I might have is that the handle gets a bit toasty if it's on the heat for a while, but it's not as annoying as anodized aluminum. A silicone cover takes care of that minor issue. I've used it for the better part of 4 years, and it is as reliable as cast iron with about two-thirds the mass (haven't actually measured that), and zero concerns over fluoridated organic compounds like PTFE getting into the kitchen.
I was going to shave it but my new daughter has started to recognize me and smiles a lot and I'm afraid if I shave it she won't recognize me... have to keep it a few more months.
I didn’t know about this and have a new version 9 1/2 showing up today, does it season as well ? I like the idea of a black glossy pan, my matfer classic is getting that way but the 11 or 12 I have is too heavy for just breakfast. Hoping this new version seasons as well.
I have had great luck and cooking performance with both brands, and ot's almost one of those "can't go wrong" choices. But my number one recommended pan is a De Buyer Mineral B PRO. IMO, it's a little better on flat-top surfaces and is thick and heavy and also has great looks for a fancy home kitchen. It's a little higher-end consumer focused, whereas the Matfer is a little more back-of-house restaurant industry focused.
Hello, I have been considering a Matfer frying pan for a few months now. I cannot find any information about the dimensions of the induction base diameter for each size though. For instance, a De Buyer Mineral B (28cm / 11in) has a 18.5cm/7.3in induction base diameter given on their website. Is this something you happen to know by any chance ? Thank you.
With the old handles I assumed they needed to be seasoned and did that. Worked fine. I got one with a new handle, and wasn't sure if that new-style handle needed to be seasoned. I tried seasoning it, but I think it just flaked off. Does anyone know the official advice for seasoning the handles of these newer pans? Not too concerned, just that rusty handles are annoying.
I felt the same. Just used my 12 5/8 for the first time. Seared a porterhouse and I’m happy with the size. Top notch quality and not too heavy. But I am nervous about cooking 1 or 2 eggs or a single burger as a larger pan needs more oil. Feel like it may be a waste of oil and wondering if the oil will burn in the larger areas without food contact. I’ll keep you posted. I may just buy a smaller pan and have both.
Buy a 9in. I bought 3 different sizes for different size meals and I’m glad I did. Cooking 2 eggs in a smaller pan is easier, you don’t need as much oil and over all just a better cooking experience. Lol
I got to pick one of these up I’ve never bought a matfer before. I’ve been using some off brand I can even remember the name I think it’s called blue steel. It’s not bad but I would like to get a few different sizes
9:00 Recall Issue. According to a test in France, cooking acidic foods for 2 hours will leach Arsenic, Chromium and Iron. As of 8/27/24 ATK no longer recommends these pans. Im wondering if the De Buyer pans were also tested. I prefer my De Buyer pans because the seasoning is fantastic. Nothing sticks.
My older Matfer I gave away. Taking the beeswax off sucked. Getting it to keep seasoning also sucked. Every other carbon steel and cast iron pan I've had I was much happier with.
I just received a Matfer pan and just saw the recall. I’m not happy at all with this, as I’ve transitioned to all cast iron or steel pans over the last decade or so to get away from teflon and aluminum pans. I’ve contacted both MatferUSA and the dealer (Bakedeco) so we’ll see what they say. I’m not at all comfortable using this pan.
Iv been waiting for the new model and I honestly just don’t trust the pictures and stuff. When I give up, il likely just call and see if I can order directly from matfer lol..
@@UncleScottsKitchen I know but still.. lol.. I want the cleaner weld design I keep seeing.. and the less prone warping.. I’m being picky because this is a hobby and not a must have lol
@AverageReviewsYT. That’s odd. I’m in Australia and I was able to purchase a new model Matfer 12 5/8 pan 2+ years ago. As a rule, we in Australia are the last to get new models of anything.
Hey Scott, I have a quick question. I got a debuyer omelette pan (the small one) to use exclusively for eggs and I was wondering if I can expect it to get that jet black look from frying eggs alone or do I have to cook other things with it at higher temps and different oils. I think I heard you saying that you use yours exclusively for eggs as well and yours definitely has that cool black look to it. What can I expect?
If you just cook eggs it will probably not get jet black, but what you can do for a pan that is going to be exclusively for eggs is spend a little time seasoning it a few times on a gas burner (higher heat) and darken it in a bit. I usually say it's better to season once and just cook, but since you are only cooking eggs and nothing that will mess with the seasoning, I think it's OK to season more than once for an egg pan. Then keep it pristine/shiny/slick!
@@UncleScottsKitchen I’ve cooked several different things in mine and it’s still dark bronze after three months. Never got that jet black look. Btw love mine.
@@UncleScottsKitchen I followed the USK advice of season and cook. Yes the pans are functional but not much to look at. Then several months ago I had some time on a rainy weekend with a butane hob on the covered patio to do "Hollywood seasonings." I intentionally seasoned all 3 of my CS pans at fairly high heat and careful orientation of the pan over the burner. Got that nice even dark brown / slick black look. (there might have been some whiskey involved too) I noticed the other day a couple of lighter bands developing on my go-to pan. Guess I'll *have to* break out the setup again and restore the look. All kidding aside, it does seem like you have to work at it to get and maintain that look. A working pan is going to look like a working pan.
I don't deglaze in carbon steel - stainless is better for that anyway - and I never add acid. I've got a two-year-old egg pan that has never felt anything but egg, butter, oil, and paper towel. If Brussels wants my Matfers, they'll have to pry them from my cold, dead hands.
Downward making them a spinner or upward? If they are spinners and unusable otherwise, I've never tried it myself, but I've seen videos of people whacking them back into shape with a mallet. Might be worth a try.
I think that's how they are being manufactured these days. However, if you check youtube you'll find that it's possible to alter a pan bottom with a rubber mallet. I've done it myself, to correct a "spinner"; it works.
I've also been in contact with matfer. Their new Black Handle models aren't holding up as well as their earlier versions. I'm looking to get me one of their older versions before they sell out. Their newer black handle models are not developing non-stick properties as well they should.
@@UncleScottsKitchen No not with the handles. The Matfer pans with the matte black handles, which i refer to as the "matte black handle models," are not developing non-stick qualities. I returned two of them. I have some older matfers that became non-stick easily.
@@dannyvasquezrodriguezdid you have to contact Matfer for the return? I’ve ordered from Amazon and that seemed to be my only option and dreading the return process outside of Amazon.
@@Provisionofperspective Yes. I contacted Matfer and their cooperation was very good. They have an office in California. They replied via email within a day. All they requested was a couple of photos of my pan, a short explanation of the problem, and a copy of the receipt from where I bought it. I received my replacement in 9 days. When it arrived, I noticed that the pan had been worked on with a circular sander because there were all these circular marking on the front and back of it; it was also way more polished that any other I have seen. After three uses, the pan was about 50% non-stick. I have had this pan for about 2-3 months now and it has become completely 100% non-stick. I do not use any oils; I've always used chicken fat, beef fat, and pork fat to season carbon steel.
Someone's got their head in the sand or this guy is in the pocket of Matfer. The unknown is whether other pans leach metals or is this just a Matfer problem. That kid is probably getting arsenic poisoning and getting dumber by the day.
Scott's defense of matfer is almost as disgusting as matfers handling of this recall. They have videos of cooking tomato paste in their carbon steel pans on their website. But somehow that's not an appropriate use now that they know their pans are not safe?! I can understand mistakes and issuing a recall. But matfers handling of this situation is why I'll never buy anything from them for the rest of my life. And because scott is going right along with it, I won't be subscribing or using his affiliate links. He's already lost several subscribers because of this, how many is he willing to part with?
You said after they boiled the acid they found “some metals”. Isn’t the concern and surprise that they found arsenic among those metals? Arsenic should not be a component of any sensible carbon steel (or any) cookware.
There is arsenic in my tapwater and also in the air where I am in Utah. It's in rice and apple seeds too. So I think there is arsenic in lots of places, but I think the problem is not that it exists in stuff we use, but when it exceeds tolerance levels as to be dangerous. I wouldn't be surprised if it's in lots of cast iron and carbon steel. But who knows?
@@UncleScottsKitchen Thanks Sherlock but bad argument considering the claim is that the arsenic levels tested exceeded acceptable threshold standards. It’s absurd to me that you think the proper rebuttal to unacceptable levels of arsenic is “they found some metals” and “tiny quantities of everything is everywhere”. If you drink enough water you will die and if you ingest unacceptable levels of arsenic it will likely do atleast some damage to you and enough of it will obviously kill you much quicker than water would.
@@timjohnson3913the only way to exceed threshold levels to to cook an acid for hours on end. Carbon steel pans aren’t usedto cook down acids, it’s quite literally the biggest thing not to do in them. I can guarantee that all other pans would eventually fail too.
@@UncleScottsKitchen Thanks Sherlock. Yes, of course it’s about excessive (likely harmful) levels. It’s sad that your response to excessive levels of arsenic is “they found some metals” and “but arsenic is in rice, apple seeds, and tap water too”. But they do pay you, right? So I guess it’s hard to expect you to be unbiased to the people who butter your pan.
@@Ak3rn0 The average person doesn’t know much about cooking or what an acid even is and how it interacts with the pans they cook in. Most people who own a cast iron / carbon steel have cooked a pasta sauce in them. And tomatoes are acidic and the best way to make a pasta sauce is to, wait for it, let it simmer for hours. So it’s really not that crazy to cook an acid in a pan for hours.
Ok, that’s it-you lost a viewer and subscriber. WHY have you brought back the canned applause track? You stopped for a while and it was so refreshing. I honestly cannot stand it. Anyway, best of luck and thanks for helping me out when I was new to the world of carbon steel cookware.
Just about a month ago I got a new version Matfer from a kitchen supply company, (black handle with logo). Did two oven seasonings to cover the bottom as well as inside. This was followed by two potato peel/salt/oil seasonings and I’ve been cooking daily since then. Food doesn’t stick and it cleans up beautifully, though the pan is no where near black yet. I’m using a flat glass top electric stove and there are absolutely no signs of warping/ spinning. Very pleased with the pan, my first carbon steel and I couldn’t be happier.
Babies are special... and you deserve TWO thumbs up for doing all of this at the same time! Congratulations!
I needed a cohost anyway!
New fan of the Uncle Scott's Kitchen channel here, just getting my 1st two carbon steel pans soon (Matfer 12 5/8, and the de Buyer Mineral B Pro 12" pan you used and linked to in another video of yours I saw yesterday). Just wanted to say, *Thank You!* You REALLY provide a valuable service here, IMO even a notch higher than other similar channels in that you show all the steps, beginning to end, even show snafu's and how you fixed the issues (e.g. de Buyer seasoning w new instructions; GLAD you left that part in! That's US newbies out here dealing with that!), the ongoing coverage you did with updates on the Recalls, etc etc. Second , wanted to say loved you including your new baby in this video! Congratulations! Aren't babies just Wonderful?! (we have 3, older now, miss those days). And Lastly, Scott I think you could also have been a stand-up comic! Love the humor in your videos. Please keep up the great work!
I just got my 12 5/8. Saved myself the potato hassle. Used a quality beeswax paste (or a super thin layer of grapeseed oil) when it’s warm, and into the oven, face down at 475 for an hour. Let it cool down in there. You can go a second round if you want. Perfect even coverage. Done.
Learned it from Cook Culture. He does a wonderful video on oven seasoning.
I just followed the instructions and got on with my life and started cooking with these pans... and didn't look back. They work great, just don't overthink them... use them!
I am not sure what I envy more, you're seasoning skills or your adorable new baby. Best wishes and keep up the great content.
I envy that kitchen and having two of them
Both are pretty sweet, but if I could only pick one, I'd go baby!
I seasoned my new Matfer in the oven with grapeseed oil... twice. Excellent result.
I've been having good luck with grapeseed and peanut oil lately.
Is it developing a patina/ getting dark as well or staying lighter ?
It was getting darker until I cooked shrimp with lemon pepper seasoning... it's a little lighter now but still non-stick.
Everytime I watch one of your videos, I am compelled to cook up some eggs in my Mater pan and, thanks to your tutelege, the come out great every time! Yum!!
All part of the diabolical poultry/carbon steel industrial complex master plan.
@@UncleScottsKitchen It's working, Sir!
@@UncleScottsKitchen What is your opinion on using Ollive Oil instead of butter when making eggs on a carbon steel pan? I have high cholesterol and want to stay away from butter. Any advice?
I recently bought a Matfer 11 7/8" skillet. Seasoned it twice and it's been great. It's the newer version. Highly recommended.
Awesome! Great pan!
I have an -8-inch (?)- 10 inch older model, and it works just fine on the induction cooktop I have at home, no warping issues whatsoever. I did, however, have to use an isobutane stove (portable gas) to get the seasoning jump started. After that, a couple of rounds in the oven to get the handle and bottom seasoned and protected against moisture. About the only complaint I might have is that the handle gets a bit toasty if it's on the heat for a while, but it's not as annoying as anodized aluminum. A silicone cover takes care of that minor issue. I've used it for the better part of 4 years, and it is as reliable as cast iron with about two-thirds the mass (haven't actually measured that), and zero concerns over fluoridated organic compounds like PTFE getting into the kitchen.
Great comments, Mura! Which model of butane burner do you have? I need to add one myself.
You have a lovely co-host. She's a great addition to the show.
She definitely likes attention!
Thank you so much for the update
You're welcome, FB!
Love the beard there , Dad!! Thanks for all the great info!
I was going to shave it but my new daughter has started to recognize me and smiles a lot and I'm afraid if I shave it she won't recognize me... have to keep it a few more months.
@@UncleScottsKitchen It's a good look! Wait til she starts playing with it! lol
I didn’t know about this and have a new version 9 1/2 showing up today, does it season as well ? I like the idea of a black glossy pan, my matfer classic is getting that way but the 11 or 12 I have is too heavy for just breakfast. Hoping this new version seasons as well.
Not sure if you’re ok with saying on this particular post but do your prefer Matfer or DeBuyer?
I have had great luck and cooking performance with both brands, and ot's almost one of those "can't go wrong" choices. But my number one recommended pan is a De Buyer Mineral B PRO. IMO, it's a little better on flat-top surfaces and is thick and heavy and also has great looks for a fancy home kitchen. It's a little higher-end consumer focused, whereas the Matfer is a little more back-of-house restaurant industry focused.
My master is finally turning dark…labor of love. Favorite pan for steaks!
That’s odd. The Master was usually white.
The servants were dark. 🤣🤣🤣🤣🤣
Hello, I have been considering a Matfer frying pan for a few months now. I cannot find any information about the dimensions of the induction base diameter for each size though. For instance, a De Buyer Mineral B (28cm / 11in) has a 18.5cm/7.3in induction base diameter given on their website. Is this something you happen to know by any chance ? Thank you.
With the old handles I assumed they needed to be seasoned and did that. Worked fine.
I got one with a new handle, and wasn't sure if that new-style handle needed to be seasoned. I tried seasoning it, but I think it just flaked off. Does anyone know the official advice for seasoning the handles of these newer pans? Not too concerned, just that rusty handles are annoying.
Matfer On its way.
I can see a symmetry in the hair style
I'm torn between the 11 3/4 and the 12 5/8.
I felt the same. Just used my 12 5/8 for the first time. Seared a porterhouse and I’m happy with the size. Top notch quality and not too heavy.
But I am nervous about cooking 1 or 2 eggs or a single burger as a larger pan needs more oil. Feel like it may be a waste of oil and wondering if the oil will burn in the larger areas without food contact. I’ll keep you posted. I may just buy a smaller pan and have both.
Buy a 9in. I bought 3 different sizes for different size meals and I’m glad I did. Cooking 2 eggs in a smaller pan is easier, you don’t need as much oil and over all just a better cooking experience. Lol
@@jpj4961how big of a cooking surface diameter is there on 12 5/8? Thanks!
12 5/8 if you use gas. 11 3/4 for electric.
I got to pick one of these up I’ve never bought a matfer before. I’ve been using some off brand I can even remember the name I think it’s called blue steel. It’s not bad but I would like to get a few different sizes
That blue steel might the name of the material instead of a brand name...
Are there any updates to the Matfer lawsuit on the defense? I'm about to return mine if not
9:00 Recall Issue.
According to a test in France, cooking acidic foods for 2 hours will leach Arsenic, Chromium and Iron. As of 8/27/24 ATK no longer recommends these pans. Im wondering if the De Buyer pans were also tested. I prefer my De Buyer pans because the seasoning is fantastic. Nothing sticks.
I read that article and they didn't release all the test results. I'd like to see testing for every piece of cookware on the market!
@@UncleScottsKitchen Agreed!
Where can you even find if pans are tested?@@UncleScottsKitchen
OMG. Uncle Scott. You’re killing me. When you hold a baby that young, please please please support her neck. I say this with love.
The baby's got neck muscles for a reason
@@pineapplej7310 Absolutely right. But like all muscles, they have to develop. Kids heads are outsized for their bodies. Extra weight on a weak neck.
My older Matfer I gave away. Taking the beeswax off sucked. Getting it to keep seasoning also sucked. Every other carbon steel and cast iron pan I've had I was much happier with.
The finish sander is your friend there. It just takes a good long scrub once you've broken enough off.
I just received a Matfer pan and just saw the recall. I’m not happy at all with this, as I’ve transitioned to all cast iron or steel pans over the last decade or so to get away from teflon and aluminum pans.
I’ve contacted both MatferUSA and the dealer (Bakedeco) so we’ll see what they say. I’m not at all comfortable using this pan.
Iv been waiting for the new model and I honestly just don’t trust the pictures and stuff. When I give up, il likely just call and see if I can order directly from matfer lol..
If you have a gas stove I wouldn't worry about trying to find the new one... old one works great.
@@UncleScottsKitchen I know but still.. lol.. I want the cleaner weld design I keep seeing.. and the less prone warping.. I’m being picky because this is a hobby and not a must have lol
@AverageReviewsYT. That’s odd. I’m in Australia and I was able to purchase a new model Matfer 12 5/8 pan 2+ years ago.
As a rule, we in Australia are the last to get new models of anything.
@@andregreen8040 idk if amazon has the new stock or not. I don’t usually order from other sites.
Love your co-star!
She'll be the host and I'll be her co-star before it's over!
Cute baby!
Hey Scott, I have a quick question. I got a debuyer omelette pan (the small one) to use exclusively for eggs and I was wondering if I can expect it to get that jet black look from frying eggs alone or do I have to cook other things with it at higher temps and different oils. I think I heard you saying that you use yours exclusively for eggs as well and yours definitely has that cool black look to it. What can I expect?
If you just cook eggs it will probably not get jet black, but what you can do for a pan that is going to be exclusively for eggs is spend a little time seasoning it a few times on a gas burner (higher heat) and darken it in a bit. I usually say it's better to season once and just cook, but since you are only cooking eggs and nothing that will mess with the seasoning, I think it's OK to season more than once for an egg pan. Then keep it pristine/shiny/slick!
@@UncleScottsKitchen I’ve cooked several different things in mine and it’s still dark bronze after three months. Never got that jet black look. Btw love mine.
@@UncleScottsKitchen I followed the USK advice of season and cook. Yes the pans are functional but not much to look at. Then several months ago I had some time on a rainy weekend with a butane hob on the covered patio to do "Hollywood seasonings." I intentionally seasoned all 3 of my CS pans at fairly high heat and careful orientation of the pan over the burner. Got that nice even dark brown / slick black look. (there might have been some whiskey involved too) I noticed the other day a couple of lighter bands developing on my go-to pan. Guess I'll *have to* break out the setup again and restore the look. All kidding aside, it does seem like you have to work at it to get and maintain that look. A working pan is going to look like a working pan.
Why buy carbon steel pans rather than stainless steel or cast iron?
quite simple: stainless sticks more, cast iron is way heavier
I don't deglaze in carbon steel - stainless is better for that anyway - and I never add acid. I've got a two-year-old egg pan that has never felt anything but egg, butter, oil, and paper towel.
If Brussels wants my Matfers, they'll have to pry them from my cold, dead hands.
All of my older matfers have a bow on the bottom
Downward making them a spinner or upward? If they are spinners and unusable otherwise, I've never tried it myself, but I've seen videos of people whacking them back into shape with a mallet. Might be worth a try.
@@UncleScottsKitchen upward if you put something flat on the bottom there's a gap between the item and the pan
I think that's how they are being manufactured these days. However, if you check youtube you'll find that it's possible to alter a pan bottom with a rubber mallet. I've done it myself, to correct a "spinner"; it works.
Why doesn’t Matfer make omelette pans?
The reason why I have a De Buyer
They make crepes pans now. Probably as close as you’re gonna get.
@@likearollingstone007 agreed I just wish they would restock the larger 11” size one.
I've also been in contact with matfer. Their new Black Handle models aren't holding up as well as their earlier versions. I'm looking to get me one of their older versions before they sell out. Their newer black handle models are not developing non-stick properties as well they should.
What's going on with the handles?
@@UncleScottsKitchen No not with the handles. The Matfer pans with the matte black handles, which i refer to as the "matte black handle models," are not developing non-stick qualities. I returned two of them. I have some older matfers that became non-stick easily.
@@dannyvasquezrodriguezdid you have to contact Matfer for the return? I’ve ordered from Amazon and that seemed to be my only option and dreading the return process outside of Amazon.
@@Provisionofperspective Yes. I contacted Matfer and their cooperation was very good. They have an office in California. They replied via email within a day. All they requested was a couple of photos of my pan, a short explanation of the problem, and a copy of the receipt from where I bought it. I received my replacement in 9 days. When it arrived, I noticed that the pan had been worked on with a circular sander because there were all these circular marking on the front and back of it; it was also way more polished that any other I have seen. After three uses, the pan was about 50% non-stick. I have had this pan for about 2-3 months now and it has become completely 100% non-stick. I do not use any oils; I've always used chicken fat, beef fat, and pork fat to season carbon steel.
ah I thought they were going to release an arsenic free model... i guess I should stop hoping that this brand does the right thing.
I seriously doubt there is such a thing as "arsenic free" steel.
Someone's got their head in the sand or this guy is in the pocket of Matfer. The unknown is whether other pans leach metals or is this just a Matfer problem. That kid is probably getting arsenic poisoning and getting dumber by the day.
Scott's defense of matfer is almost as disgusting as matfers handling of this recall. They have videos of cooking tomato paste in their carbon steel pans on their website. But somehow that's not an appropriate use now that they know their pans are not safe?! I can understand mistakes and issuing a recall. But matfers handling of this situation is why I'll never buy anything from them for the rest of my life. And because scott is going right along with it, I won't be subscribing or using his affiliate links. He's already lost several subscribers because of this, how many is he willing to part with?
You'd do a Lot better on all this I'm Quite sure.
You said after they boiled the acid they found “some metals”. Isn’t the concern and surprise that they found arsenic among those metals? Arsenic should not be a component of any sensible carbon steel (or any) cookware.
There is arsenic in my tapwater and also in the air where I am in Utah. It's in rice and apple seeds too. So I think there is arsenic in lots of places, but I think the problem is not that it exists in stuff we use, but when it exceeds tolerance levels as to be dangerous. I wouldn't be surprised if it's in lots of cast iron and carbon steel. But who knows?
@@UncleScottsKitchen Thanks Sherlock but bad argument considering the claim is that the arsenic levels tested exceeded acceptable threshold standards. It’s absurd to me that you think the proper rebuttal to unacceptable levels of arsenic is “they found some metals” and “tiny quantities of everything is everywhere”. If you drink enough water you will die and if you ingest unacceptable levels of arsenic it will likely do atleast some damage to you and enough of it will obviously kill you much quicker than water would.
@@timjohnson3913the only way to exceed threshold levels to to cook an acid for hours on end. Carbon steel pans aren’t usedto cook down acids, it’s quite literally the biggest thing not to do in them. I can guarantee that all other pans would eventually fail too.
@@UncleScottsKitchen Thanks Sherlock. Yes, of course it’s about excessive (likely harmful) levels. It’s sad that your response to excessive levels of arsenic is “they found some metals” and “but arsenic is in rice, apple seeds, and tap water too”. But they do pay you, right? So I guess it’s hard to expect you to be unbiased to the people who butter your pan.
@@Ak3rn0 The average person doesn’t know much about cooking or what an acid even is and how it interacts with the pans they cook in. Most people who own a cast iron / carbon steel have cooked a pasta sauce in them. And tomatoes are acidic and the best way to make a pasta sauce is to, wait for it, let it simmer for hours. So it’s really not that crazy to cook an acid in a pan for hours.
Ok, that’s it-you lost a viewer and subscriber. WHY have you brought back the canned applause track? You stopped for a while and it was so refreshing. I honestly cannot stand it. Anyway, best of luck and thanks for helping me out when I was new to the world of carbon steel cookware.
Maybe try decaf or some cat videos and take the edge off! :)
@@UncleScottsKitchen I think the applause tracks are hilarious
Keep them coming.
@@UncleScottsKitchen
The tracks have made and gotten you where you’re at. Keep them coming. 🥁 👏
@@UncleScottsKitchen *applause*