Made In Presents | Blue Carbon Steel Pans Explained
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- Опубліковано 12 сер 2020
- Professional Chef Lucas Sin explains why he loves Carbon Steel Pans and Carbon Steel Skillets and gives his made in review. In this video he uses the Made In's award-winning carbon steel pans and talks about why he loves carbon steel skillets, teaches you about carbon steel pan seasoning, and declares what he views is the best carbon steel pan.
Shop the full carbon collection here: madeincookware.com/collection...
Reach out to our customer service team for more information on carbon steel seasoning, how to season carbon steel pans, cooking with carbon steel, cleaning carbon steel, and more!
This pan is a must for anyone who cooks. I use induction and it heats evenly, retains the heat, seasons beautifully....my favorite in the kitchen!
Thanks Laurie for being such a Fann! (Get it? Okay we will see ourselves out)
@@MadeInCookware #dead LOL
i’m glad oil seasoning a pan is becoming more popular again in the home kitchen. honestly a much more sustainable, environmentally friendly, and long lasting method of keeping pans non-stick than teflon. and this method has been here for generations. don’t fix what was never a problem.
Teflon was invented for people who didn’t know how to cook. Now that people are getting into cooking as a hobby, they are demanding better tools instead of crutches, like Teflon.
I have always used cast and recently started trying carbon steel. I have always preferred durable, quality items that will last when I can afford them.
@@BrianGay57 Teflon was designed for fat-free cooking. While the fat-free trend has died down, there's still some stuff that you may want to cook in a non-stick pan without oil like scrambled eggs, certain sticky sauces that are high in sugar, etc, which simply will not work even on a well-seasoned carbon steel or cast iron pan
My question is always, how did people do it before? There is always an answer
The more I see this man the more I enjoy my life experiences
I’ve been on the cast iron bandwagon for decades. Everything from skillet cornbread to seared steaks to BBQ shrimp. I ordered the 10” carbon steel MI pan and it is now my go-to for 90% of my cooking. Scrambled eggs, broiled fish, stir fry, you name it. It’s a must-have for a serious home cook.
Thanks Wayde!!
This guy does a nice job laying it all out.
Thanks!
I'm in the market for carbon steel pan, after watching this video and few others, I'm sold! I have been looking for a deep enough of a pan for stir fry, that would at least keep the foods inside the pan. This is essential when stir frying, like fried rice. Love the idea high heat retention as well.
I still have my grandma's cast iron pan, thank you for explaining carbon steel!
Of course! They serve slightly different uses in our minds. Cast iron is great for a steak that you want just a constant temp, but has downfalls for anything that requires temperature changes throughout
Love Chef’s breakdown of Carbon Steel 101. Nice job!
I bought the executive set. I love all of my pans esp the carbon steel. Seasoning is everything! Thnx for the video.
Thanks! Glad you like them. Carbon Steel is amazing with proper seasoning, nice job!
NGL I bought the carbon steel fry pan because of this guy's (Lucas) videos. I've been using it for a month now and I absolutely love it. I don't cook meat but after seasoning and a couple times cooking veggies, it was virtually as good as a non-stick. Passes the egg test. Love the searing I get on my brussel sprouts, stir fries in it. Good stuff, here!
Thanks so much!
Very informative video and Lucas Sin does a great job. Very enjoyable to watch.
This video is what made me decide to try the carbon steel. I'm glad I did!
Thanks again Lucas! Great advice! Love the Made In wok I bought!
I love Lucas ! great collab guys, just bought this carbon steel pan !!
This guy is perfect, got everything I needed to know about Carbon Steel
I love mine, bought a set of stainless, granite and carbon steel. With proper care they all look brand new and I use them everyday. Cooking temperature is everything.
Thanks! Agree wholeheartedly
I have a Made In dutch oven. Love it, great enameled surfaces. Now i got to get one of these.
Nice! I ordered my first set of carbon steel pans ever. Can't wait to experiment with it ☺️
Nice - let us know if you have any questions on it Pavan!
I’ve heard acidic food cooked in a carbon steel is not good cause some metallic taste will come off into the food. Is that true? I don’t see how if it’s seasoned and the cooking isn’t lasting for a very long time.
Been following him recount Cantonese American history. Love this guy. Will take his recommendation seriously.
Lucas Sin's the man!
Thanks Lucas! I bought the Made In wok and the frying pan…love it!
Thanks!
I got one!!!! LOVE IT SOOOOOOO MUCH !!!
Thank you!
thank you chef
Loved made in cookware
I already own the wok, it's almost perfect. (I'd prefer a flatter handle). I had another good wok that was hard anodized aluminum and larger but didn't need the size and it was round bottomed which was alway problematic. Love the flat bottom, the size and the carbon steel which outperforms the hard anodized aluminum.
Thanks Brian!
Best carbon steel pan video I watched today
Thank you!!
cant wait for mine to get here tomorrow!
Hope you are enjoying it!
10" carbon steel has become my favorite pan & the hot water cleanup works REALLY well when needed but most the time it dont. I wish I would have known that trick a long time ago!
Thanks Jay!
What about warpage? Some pans have the bow built in to prevent it but I find myself having to hammer the bottom every once and awhile and I always let the pan cool down without dipping it in water.
Just got my first Made In stainless saute pan. After watching this I can't wait to order a carbon steel item! FYI, I'm the 888th like on the video. Those are good luck numbers in Chinese culture!
888! Thanks Joe
I'm just learning about carbon steel...this sounds amazing...I just started using a 12 in. Cast iron pan about 6 months ago...that thing is so heavy...think I'm gonna get one to start...thx for the info...
Of course! We’re here to help as well
I’ve have a fairly large collection of cast iron, that I have been using for many years. I think I’m about ready to start selling off some of my Griswold and WagnerWare!
I just ordered a 10in one, I can’t wait to try it!
Thanks!!
@@MadeInCookware if you don’t mind I have a question, how do you clean your Carbon Steel Pans? I’ve seen people not clean them right and blame the pan and it gets rusted. I know he kinda explained this in the video
@@Eng586 you are right! We have a full blog post on it here: madeincookware.com/blogs/care/how-to-clean-a-carbon-steel-pan but usually, we scrape the burnt bits off with a spatula. If some are stubborn you can fill the pan with water and boil it down to loosen those burnt bits and they'll come right off. Then wipe the pan dry and add a layer of oil onto the pan before storing it. Don't store a dry pan and don't leave it damp. You won't get rust if you follow this method!
@@MadeInCookware thank you so much :)
@@MadeInCookware but once you do get a little rust how can you fix that?
What size pan would be the most suitable ?
Thank you for this helpful video for someone who just got their pan(s). So, it sounds like you should season at least 3 times before using it (if you aren't cooking bacon ha ha). Is this correct, and if so, can it all be done in one day using the oven method? Obviously cooling down between applications. I'd like to get my Also, throw a light layer of seasoning was on after each use?
Yes you can do it all on one day back to back. That is what most people do! Oven method is great. Usually people over do the oil, so light is really light!
I just ordered mine last night. I can't wait to try my new workhorse!
Nice!!
Get carbon steel pans from any commercial kitchen ware supplier - you dont need to spend so much on these branded pans. The linked branded pans are massively overpriced. These things are commercial workhorses. They cost only about a quarter of what the branded ones cost. Look up your local commercial kitchenware outlet (not shopping mall retailers). In Melbourne, Australia, for example, they cost about $25AUD for a skillet....which MadeIn sells for AUD117. Ripoff...
Anxiously awaiting the arrival of my carbon steel set. I love my cast iron, but it's so dang heavy...hopefully these will make all my wildest dreams come true, haha! Or maybe just make my kitchen happier.
Thanks Loren!!
I use beef talo for seasoning I find it to be better than oil. It develops a richer deeper patina. Besides you should be cooking beef 🥩everyone 🙌🏻
And if you aren’t ready to live this process then buy non stick or stainless. I like futzing with everything in my kitchen if not my life. I have written patents to “futz” with the tools of my trade, eye surgery. So watching this inspires me. My wife..probably not as much. I am “panned up” with stainless and non stick and I will pass for now. But if I wanted a wok pan I think I will go CS. BTW I bought a French knife from Made In and I don’t use any other at this point. Their simple commercial plates are awesome.They are killing it. I hope they are committed to keeping Austin weird and turning it carbon steel blue..
Haha thanks Richard
@@MadeInCookware Since half of voting American put and X in front the fellow being discussed in the Senate chambers today.. best not to discuss that last point! The wok version looked a bit small..?
I would never buy anything from Austin.
Thank you for the video, but I came here thinking you would be explaining what makes blue steel different than carbon steel. Can anyone tell me the difference?
I got started with carbon steel fairly recently but have used cast iron for a very long time. I just found an old crusty and rusty 12” skillet for $8 online and bought it.
I was able to just scrub off the bulk of the rust on the cooking surface with bar keepers friend and vinegar. I also was able to level out the areas with very thick carbon to make the cook surface fairly smooth. Then I stovetop seasoned the inside a couple of times with potatoes, oil and salt.
It passed the fried egg test easily yesterday morning, and I cooked some salmon filets in it for dinner last night! It’s handle is rusty too, but I am going to do some more work on it. I have a feeling it’s going to be a workhorse around here.
I’m tempted to sell off “some” of my cast iron now!
I'm waiting on the Made-In carbon steel wok to come back in stock here in Canada
Hey it’s back in stock now!
@@MadeInCookware I preordered mine about 3 weeks ago and got it recently 👍
What's the difference between blue carbon steel and normal carbon steel pans?
Will it develop that desired patina that other carbon steel pans do?
Of course!
Is this the 10 inch our 12 inch?
It helps to have a professional gas range. Just don't expect those kind of results with a radiant cooktop.
Gas is definitely the best heat source I can think of. I probably wouldn’t be using carbon steel or my cast iron as much if I still had a flattop ceramic or worse, induction!
Manufacturers of carbon steel skillets probably should warn people to be careful with them on ceramic and induction, because the can warp pans, they won’t do stovetop seasoning nearly as well, etc..
@@BrianGay57 we will remodel our apartment soon, and i almost bought a ceramic stove for the new kitchen. And then i got into carbon steel and woks, and i decided to buy a gas stove with a dedicated wok burner instead. cant wait
@@Antonio5559398 Wow! A wok burner!? I’m jealous!
How did he season this pan...oil or wax?
I wish they came with a lid you could see through.
I understand the seasoning process for the interior as it has always been shown but what about the exterior? is it the same process?
Up to you if you want to do the outside. Most people don’t. Some do. But it would be the same process and you can do it at the same time
I just got my brand new set and washed it all when I opened it. Problem was I did not dry it right away, I let it air dry. Unfortunately, it left a bunch of rust marks on the outside and inside of my carbon steel pan. I hadn't yet seasoned it. So I washed again, dried and seasoned it. The rust mostly went away but I do have marks left behind and a tiny bit of rust still on the inside. Any thoughts what I can do to fix it?
Scrub it all off with wire-wool, dry it out with heat & re-season.
Question. I just got the first wok and seasoned it to oven. Then this morning I cooked egg. I found food get stuck a little. I cleaned with tissue but at last I pour the hot water. I see round mark around the wok. Is hot water not recommend to clean after cooking ? I see you are doing that. Do I need to wait the pan to cook and use the hot water ? So confused.
Hey Jean - email our customer service at hello at madeincookware.com and we have multiple pro chefs on staff who can help you out!
I’d love to try carbon steel but Im nervous, I used to have cast iron and never figured out the seasoning so I gifted it to a family member. Not sure why I found it so difficult, but I just couldn’t get the hang of it.
We have 5 chefs on staff to help you out if you need it. Generally people use too much oil on first seasoning. You can also just cook bacon 5x and call it a day.
I have your stainless pans, which I love, but I've been trying to decide between a carbon steel or cast iron for more high heat cooking. The carbon steel sounds like a safer bet for my induction stove. I've been worried I'll drop a heavy cast iron on the cooktop and shatter it.
Hey! Carbon Steel will work on your induction burners for high heat cooking and, as you mentioned, is much lighter and safer than cast iron. With induction, you will want to heat the carbon up to high temperatures more carefully than cast iron because it is more reactive to the heat source than cast iron. Start with your induction burner on a lower setting for a minute or so, and then start cranking it up to the high heat setting you desire.
@@MadeInCookware Good to know! And that sounds like what I do with the stainless pans now. I'm making out my list for Santa and 12" pan is pretty much all that's on there. 🙂
@@aidanisagirl Haha sounds like a good list!
Can I cook tomato sauces in this or will they get a metallic flavor like cast iron?
You can - but it will strip the seasoning. We made a ragu the other day with no metallic flavor, just took a step back in terms of seasoning.
How much does the pan used in the video weigh and how large is it?
Hi Ryan, it's the 10" carbon steel: 10" Fry: Height (from base to TOP of handle) 4.5"; Depth 2"; Length (to end of handle) 19"; Total Diameter 10.25"; Cooking Surface Diameter 7.5"; Weight 3 pounds
Link here: madeincookware.com/products/blue-carbon-steel-frying-pan
Coupon code plz..
We received 10” pan and in the process of seasoning it. So far ok. About to cook some bacons just to get it going. 😂
Awesome - let us know if you need help!
Do you have any tips on how to deal with the problem of using vinegar or other acidic ingredients in cooking which takes the seasoning off the pan?
Generally people avoid using acidic ingredients with carbon steel or cast iron for this reason. If you’re looking to do an acidic pan sauce we recommend stainless clad
@@MadeInCookware that's fine in principle, but Chinese cuisine uses vinegar in many sauces and they use seasoned carbon steel woks... so how does that work?
@@mikecunningham6775 A little bit of vinegar in a short-simmered sauce should not strip the seasoning off of a well-seasoned pan, at least not in my experience. On the other hand, if I were simmering a tomato sauce for a couple of hours, I’d probably choose a stainless steel pan. But in that case, there’d be no reason to use a steel pan anyway, assuming you had a stainless pan available to you.
which size is being used in the video?
Hi! It is the 10" carbon found here: madeincookware.com/products/blue-carbon-steel-frying-pan
be nice to have personal chef
I have a glass top, can I still use this pan?
Yes you can!
What about cooking acidic foods? Do i need to take stainless steel pan to cook acidic foods?
Acidic food can strip seasoning. We’d use stainless for that
I use my cast iron to first sear on the stove, then finish in the oven. Can I use Carbon Steel to do that technique as well?
Of course! The pan is safe to over 1200F (pan temperature), so it is good in the oven, under the broiler, directly in a fire, on a grill...etc!
IS BLUE CARBON STEEL NON TOXIC MEANING PFOA FREE ?
Correct, there are no coatings on this pan.
So now I’m living in a place with an electric stove how does that work with carbon? I haven’t try my pan on that stove yet.
Hey! Yes it will work for sure, but be careful as electric stovetops can cause warping. Don't just jack your heat from zero to hot, warm your pan slowly up to avoid thermal shock.
Okay , I do that with my other pans I keep then around 3 or 2 I hate this stove but I’m getting better with but there nothing like gas. Thanks I’ll pull my pan out and give it a try.
Can carbon steel pan cleaned by the dish wash soap and dried, then season with oil to ? Each time or once in a while ? I am interested in getting one but scared.
Most people don't use dish soap on their carbon steel. They will use a brush or sponge to scrape off any bits underneath water, similar to cast iron. Then oil applied before storing it overnight. A dry pan is an unhappy pan (rust) similar to cast iron. Our customer service team is made up of ex-pro chefs that are more than happy to help you through the process!
The thing with carbon steel is that it encourages you to learn how to actually cook with a frying pan, how to use heat, cooking lubricants & moisture to bring out the flavour in food, + its even heat retention quality gives it an advantage over stainless.
Whenever i do this, i end up with sticking or the coating brakes from the surface during cooking and the dish is full of black pieces of the seasoning...very dissapointing. I try this now for years and i tried with 6 Pans-. It does not work
I had the same problem because I was trying to use flax seed oil as it is recommended in many places to get that nice black and even seasoning. For me it did not work at all. Same as you are describing, chipped seasoning and black pieces in the food. I then tried vegetable oil and that worked perfectly on the first try, have been doing so for a year now.
@@philippepaul741 thanks for the feedback. I used rapeseed oil as this was often decribed to be best, however, no chance. never got that pans nonsitcking.
I have sticky, bumpy spots on my carbon steel pan - too much oil left behind?
Too much oil in the seasoning process can cause the surface of your pan to become sticky and splotchy. The best way to avoid this is to make sure you use a very thin layer of oil for seasoning. Dip a paper or kitchen towel into your Made In Seasoning Wax or oil before applying it to the interior surface. After each time you cook, be sure to use a paper or kitchen towel to wipe out any excess oil or grease that has accumulated. If your pan is too sticky, add coarse salt to the surface of your pan and use a towel to scrub the surface. This will smooth out the pan and get rid of any residue.
@@MadeInCookware thank you. I was looking for this.
@@jingyun4323 of course!
There is a way you can mess up carbon steel pans. You can warp them. do not pour cold water on a hot pan !
Music too loud. Can't hear the speaker.
What’s SIZE is it!
He’s using the made in 10” pan
@@tanbengyau8707 10” blue carbon steel
Don't use acids in carbon steel pans, like lemon juice or tomatoes or tomato sauces. It strips the seasoning. Make tomato sauces or add lemon juice to things in pure stainless steel pans.
So I shouldn’t wash it?
Only rinse before first use!
Good lord trying to listen through the dramatic music
Is Blue steel pan a carbon steel pan?
It is!
yea... not gonna spend more time maintaining cast iron then cooking itself. Carbon steel for me too
Why no soap ?
Soap will cut through the seasoning and wash it away.
The egg test at 2:27 isn't really that impressive, you can make a sunny-side up egg in a stainless steel pan if you use that much oil.
When I deglaze my carbon steel pan the seasoning often comes off. It's very quirky.
That's not atypical so you reseason the pan
@@brianbillings6815 Well it’s annoying. As Thomas Keller says, “glaze, deglaze, reglaze, deglaze….” And this pan makes it difficult.
@@Dhenwood242 That's when stainless steel comes into play perfectly.
Seasoning flaking off aside, carbon steel functions like nonstick anyway, so it isn't the best tool to create and deglaze fond. If the goal is to make pan sauce with the fond then stainless, on which sticking is a feature, is the better tool for that task.
Are you deglazing with white wine? Acidic ingredients like tomato sauce and white wine will strip the seasoning.
Great video except for the music in the background. It's so annoying
you music is too loud almost drowning him out
wait...so he's a professional chinese chef? oh
The music is too loud. Drowns out what he's saying.
absolutely no soap
Nice demonstration, but the incessant video running the entire length of the video is distracting and unnecessary.
Do you need that loud useless background music?
this music is so stupid, the guys not talking about anything particularly deep..