Just had to share that I was getting so confused by everyone's seasoning tutorial videos until I stumbled upon this one that looked simple and clear. I tried it today and it worked as promised. Thank you!
Thanks for the video…very helpful to see the process. PS - Just received my BC Heritage 9” skillet & 11” roaster. The workmanship is incredible. Can’t wait to get started seasoning and using these beauties! Hoping there are 13” skillets available soon.
Thanks for suggesting this. I'm a subscriber to your channel and just recently got a new home and started buying all new cast iron cookware so this was definitely some need to know information. Thank you Grady and thank you Blanc creative!
That's how I season pans nowadays.... Quickest and most precise way of seasoning.... If someone is afraid of holding the paper towel with bare hand just use tongs.
I’m finally an owner of a Blanc Creative skillet. I do want to say I tried the faxseed and it has a fishy smell and made my skillet a bit sticky even though I used very little as demonstrated. It redid it with Avocado oil and it worked amazingly! Looking forward to my next one!
Important to note and anyone reading this that avacado oil will have you using much higher heat due to it's smoke point being twice that of Flaxseed. There is more room for error the higher heat. The reason he uses Flaxseed is the fact it has a low smoke point and polmerizes easier at lower heat. They all perform the same once the free radicals are smoked out so using a lower smoke point oil makes way more sense than using a higher smoke point oil for this exercise.
I just got the Matfer and I scrubbed it with an sos pad then a scrub brush for about 5 mins then I put it on my electric glass top stove and turned the burner up all the way and left it on there until it turned blue then I kinda thought it might be some wax left then I cleaned one more time and put it back on the burner and warmed it up and oiled it good and put it in a 475 degree oven for an hour and let it cool overnight. The next day it was beautiful and I friend some bacon first then eggs and NOTHING STUCK and I mean NO THING. That was just after one season. I love the pan so far.
Per directions my beautiful Blanc 9in skillet is fully seasoned and I’m making omelettes that would make Jacques Pepin proud! It takes some patience and a few weeks of cooking but now it is perfect with very little maintenance. Feels great buying American and supporting a small business. There’s a larger Blanc skillet in my future!
I seasoned my two pans using butter or lard while cooking repeated meals over the course of a year. Now they are slicker than "black ice" so I just pour the fried eggs, bacon or small steaks off onto the plate.
This has to be the most beautiful pan I have ever seen!!! I’m totally in love!!! Greetings from a new fan from Brazil. Unfortunately it’s not available for me to buy it here in Brazil… :_(
Hello, nice video. Can you be a little bit more specific about the time sceme. At what point should you wipe a new layer of oil in the pan and how many times total. I have seen videos when they apply one layer and then cool it down. Apply another layer to be burned and cool down again. ( 5-6 times). Is your method just as effective ? Thanks!
I have this pan for a year or so so far so good! I want to know how to clean the outside (the inside looks good) of the pan since it has accumulated some burnt oils or other carbon deposits on it what is a goog way of cleaning it? it?
@@stevec9334 I recently called Blanc Creatives and they told me that they plan on doing another limited production run of their hand forged pans. I hope they do it and I hope the quality is the same as their early runs. I really want to purchase their hand forged skillets. They are works of art.
Love my Blanc Creatives pans! Thanks for the video. What are you gonna do with the pan from the video? I can take it off of your hands if you need me to, just let me know, haha.
Hello! Good video. Thanks a lot fo it. Just a little question. This process has to be made just once, at the beginning; or it need to be done every time I have to use it for cooking? Thanks in advance! 👍
Seems a better way than just pouring some oil in and heating up. This way you use less oil and you apply even thin layers. Gonna try this on my new Debuijer
I had no idea you were in Charlottesville Virginia. We are in Hampton and have dear friends that live in Charlottesville. We will look you up next time we are in town for a visit.
Richard Sandor Canola, vegetable and peanut oils will work well too. After years of research I’ve chosen to use flax because of how it polymerizes and bonds with the steel.
I had good results with sunflower oil, canola oil, grapeseed oil, avocado oil and olive oil. You may also check Lodge's website for a list of recommended seasoning oils. Cast iron and carbon steel cookware can be treated more or less the same way. In the end, both are simply variants of carbon steel with cast iron having a higher content of carbon (~4% vs ~1%).
@@HrWisch Cast iron and carbon steel both have a very different crystal structures. ("different" == key word, used repeatedly here) Each metal will respond differently to the different oils: the carbon chains are different; the additive flavour components have a different chemical makeup for each oil; impurities are different. Seasoning is a chemical reaction, and all metals (each with its own crystal arrangement) will respond to the input chemicals in different ways. "After years of research I've chosen..." I'm guessing Cory knows the other oils, tried them all (using the scientific method), chose flax seed. Boom.
1. Self cleaning oven or any other heat source which has enough power for pyrolysis. 2. Acid (vinegar, acidic food like tomato sauce, acid based cleaning products like Barkeeper's Friend) 3. Lye / lye-bath or other caustic / alkaline products like baking soda or oven cleaner 4. Abrasives / elbow-grease (steel wool etc.)
These are the keys to good seasoning: correct oven temp - at LEAST 25 degrees HOTTER than the smoke point of the oil - really "too hot" an oven setting is not a problem, too low is often the problem; wipe off the oil until the pan looks dry - oil too thick is another common problem; and finally - leave the pan to cool inside the closed oven until it has cooled off completely.
You said rag but are using a paper towel to wipe down. i know using a paper towel in cast iron leases leftover paper in the pan. Does it do the same in this skillet?
Like some have said, my seasoning started coming within the first couple of uses. I was using the old video (bought my pan a year ago) and he used way more oil in that video.. I’ve been trying everything to get all the old seasoning off and my pan is basically useless - I’m so disappointed.
Hey Jason, bummer to hear you’re having a problem with your pan. Can you send an email with a photo to office@blanccreatives.com so we can get a better idea of what’s happening?
I'm willing to volunteer to help the cause here... If you are needing someone to remove Mr. Warfield's clearly inferior skillet from public view, I will valiantly take the burden upon myself, my soul, my shoulders, my wallet... On the other hand... It really is an easy job, Jason... stripping off the old seasoning, then starting anew.
I’d stay away from olive oil personally. Low smoke point and has a possibility of going rancid. I will use a drop after washing though, just not for seasoning. Here’s an interesting read on why to choose flaxseed oil. sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
It depends on the climate you live in. In moist conditions, I would apply at least a few layers of seasoning to the whole skillet (including the handle). It helps preventing rust till the skillet develops a layer of seasoning / residue over time. Aside from that, the outside of the skillet doesn't need much care.
You do this procedure (applying multiple layers of seasoning) with a new skillet or after you more or less completely removed the seasoning for whatever reason. Aside from that, you only wipe the skillet with a very thin layer of oil after each use. You MAY then bring it to the smoke point and thus apply an additional layer of seasoning. It's not necessary, but it helps develop a nice seasoning faster. Whenever the seasoning appears to have 'suffered' from cooking or cleaning, you should also do such a quick touch up seasoning. Carbon steel skillets are usually very smooth and don't hold the seasoning as well as cast iron does. Therefore they need a little more care / attention in the beginning until they develop a nice patina over time. Using them on a gas stove top makes thing much easier though. But in the end, you shouldn't worry too much about seasoning the skillet and simply use it. As long as there is no silver / blue bare metal or rust, everything is fine. As an iron cookware beginner, you tend to make rocket science of the seasoning process and forget about actually using the skillet to cook.
@@HrWisch Thank you for your insight! Been cooking with it and love it! Now just waiting for a larger skillet / saucier to become available to add to my collection for bigger meals and presentation.
Good seasoning video but you should do the whole pan, inside and out. Most pans are shipped with a wax or oil of some kind to avoid oxidation. All over the pan and when you 1st wash it, you strip it off.
I’ve found that the bottom eventually gets “seasoned” on its own with enough use. I wipe the entire pan down with a VERY light coat of oil after washing and after a few cooking cycles the bottom looks as good as the cooking surface.
Who makes a quality pan that won't warp? I've watched several videos and they complain that too name pans warp all the time. What's with that? Who make a great pan?
My daughter helped with the dishes one night and now I have to re-season my pan...gggrrrrrrr! I was going to do it when I went camping this summer (over the fire) and now, since this COVID business has curtailed my plans, I have to do it in my apartment over an electric stove. It smells a little but that's not so bad...and I get my pan back!
season it in the oven already, the handle is carbon too....warm the pan for 10 min at 350°F, rub in the flax on all surfaces, polish away excess flax with clean rag, throw it upside down on bottom rack of 500°F oven for at least an hour, let it cool 2 hr before applying another coat....and put at least 3 coats to get her nice and black...that pan deserves it!
You might want to warn you customers about the possible hazards of seasoning your skillets this way. I know because following your directions almost led to 3rd degree burns on my fingers and my housing burning down from a flaming paper towel. With that said, in my 30 plus years of cooking and seasoning pans, this had to be literally the best seasoning I have ever accomplished on any skillet! I don’t think I truly ever had a non-stick carbon steel pan with my past methods (and I have tried them all) of seasoning until I tried your method. Dangerous, but extremely effective. Makes me believe you must know your pans.
All popular methods (multiple layer oven method, multiple layer stove top method, single layer 'puddle method', potato skin method) work and produce a decent layer of seasoning. It all depends on the heat source and type of skillet. On open heat, (gas stove, BBQ etc.) you can use any method. On closed heat (glass ceramic, induction, coils), the sides of the skillet don't get hot enough for a real good seasoning process. In that case, I'd go with the oven method. Potato skins + salt are often recommended for hand-forged skillets. The salt helps removing residues from the forging process and the potato skins absorb those residues.
One more comment…I’m a “Crisco Girl”. Owing a DeBuyer (carbon steel), and several +100 yr old Griswold (cast iron) pans, I find Crisco works the absolute best for an even seasoning, and non-stick surface. Alternative seasoning choice would is lard. Sorry, but can’t stand the smell of flaxseed or coconut oils.
I just got my 11" skillet and a bit disappointed. The only thing that looks hand made is the handle. The pan itself looks machined or something, not like the old, hammered out one he shows at the end of this video, which is what I was expecting.
The pictures on the website where you purchased are as clear as day that it's not a hammered looking pan. But taking to the internet to complain about something your eyeballs already explained to you is a great idea!
LOVE your pan, but this method turned my beautiful bronze-handled piece of cooking art into a sticky mess. WAY TOO MUCH OIL. Instead, check out "Uncle Scott's" method for cleaning up the mess and then properly seasoning this type of cookware. His videos on daily cleaning and storing these pans are excellent as well. ua-cam.com/video/MzAlZeN0Hwc/v-deo.htmlsi=XZAfk1og992lek-v
First of all, you didn't even say say what brand of pan you where you using. Also. you should cure the handle too. Come on, Don't be a Half sassed cook. I try to learn from you guys and women.
Just had to share that I was getting so confused by everyone's seasoning tutorial videos until I stumbled upon this one that looked simple and clear. I tried it today and it worked as promised. Thank you!
Great to hear!!!! It can be tricky sometimes but once it’s done all you have to do is keep cookin.
ENJOYED the Klezmer music!! Very refreshing for a change! ENJOY!!!
Thanks for the video…very helpful to see the process. PS - Just received my BC Heritage 9” skillet & 11” roaster. The workmanship is incredible. Can’t wait to get started seasoning and using these beauties! Hoping there are 13” skillets available soon.
Love the vibe, the calmness, the content! Love y'all and glad to see this!
Thanks for suggesting this. I'm a subscriber to your channel and just recently got a new home and started buying all new cast iron cookware so this was definitely some need to know information. Thank you Grady and thank you Blanc creative!
Thanks Grady!!!! Swing by the shop sometime! Miss seeing that beard around town.
Stunning blue heritage 11” skillet…arrived today! Flaxseed oil seasoning as instructed and a lifetime of pleasure 🙏🏻
Enjoy!
That's how I season pans nowadays.... Quickest and most precise way of seasoning.... If someone is afraid of holding the paper towel with bare hand just use tongs.
"Wipe on, wipe off" Karate Kid
This is going to be my next pan. Work of art.
I’m finally an owner of a Blanc Creative skillet. I do want to say I tried the faxseed and it has a fishy smell and made my skillet a bit sticky even though I used very little as demonstrated. It redid it with Avocado oil and it worked amazingly! Looking forward to my next one!
Important to note and anyone reading this that avacado oil will have you using much higher heat due to it's smoke point being twice that of Flaxseed. There is more room for error the higher heat. The reason he uses Flaxseed is the fact it has a low smoke point and polmerizes easier at lower heat. They all perform the same once the free radicals are smoked out so using a lower smoke point oil makes way more sense than using a higher smoke point oil for this exercise.
I just got the Matfer and I scrubbed it with an sos pad then a scrub brush for about 5 mins then I put it on my electric glass top stove and turned the burner up all the way and left it on there until it turned blue then I kinda thought it might be some wax left then I cleaned one more time and put it back on the burner and warmed it up and oiled it good and put it in a 475 degree oven for an hour and let it cool overnight. The next day it was beautiful and I friend some bacon first then eggs and NOTHING STUCK and I mean NO THING. That was just after one season. I love the pan so far.
Per directions my beautiful Blanc 9in skillet is fully seasoned and I’m making omelettes that would make Jacques Pepin proud! It takes some patience and a few weeks of cooking but now it is perfect with very little maintenance. Feels great buying American and supporting a small business. There’s a larger Blanc skillet in my future!
Love the look of that pan - before and after. You should add a link to the online store in the description.
very cool...saving up for one in the future 🤗
I seasoned my two pans using butter or lard while cooking repeated meals over the course of a year. Now they are slicker than "black ice" so I just pour the fried eggs, bacon or small steaks off onto the plate.
This has to be the most beautiful pan I have ever seen!!! I’m totally in love!!! Greetings from a new fan from Brazil. Unfortunately it’s not available for me to buy it here in Brazil… :_(
Hello, nice video. Can you be a little bit more specific about the time sceme. At what point should you wipe a new layer of oil in the pan and how many times total. I have seen videos when they apply one layer and then cool it down. Apply another layer to be burned and cool down again. ( 5-6 times). Is your method just as effective ? Thanks!
A couple questions? First why no hammer marks on these new pans? Second question is when your gonna have more product or have you stopped.
I have this pan for a year or so so far so good! I want to know how to clean the outside (the inside looks good) of the pan since it has accumulated some burnt oils or other carbon deposits on it what is a goog way of cleaning it?
it?
When those product line be available again? Thanks
The second hand forged pan is gorgeous! Why don't you make them anymore? The spun pans are machine made and still expensive.
You are right. I have an old blanc creatives pan that I love, but the pans they make now I just have no interest in.
@@stevec9334 I recently called Blanc Creatives and they told me that they plan on doing another limited production run of their hand forged pans. I hope they do it and I hope the quality is the same as their early runs. I really want to purchase their hand forged skillets. They are works of art.
All in due time. 2020 changed up a handful of our plans.
@@blanccreatives Thank you for the update! I will be saving my pennies!
great vid, thanks.
How often would you do the seasoning with oil?
Great video. I usually just season the entire pan front and back.
Where can I find the other seasoning video? I can't seem to find it on the channel?
Love my Blanc Creatives pans! Thanks for the video. What are you gonna do with the pan from the video? I can take it off of your hands if you need me to, just let me know, haha.
TJ Rollo it might wind up in a giveaway video soon.......just sayin
I know this is an old video, but I would like to know what brand of skillet that was.
Would u recommend doin the outside of the pan
Yes! The point of seasoning is to protect it from rust
I have an induction cooktop. Are your pans suitable for use ON an induction stovetop?
Hello! Good video. Thanks a lot fo it. Just a little question. This process has to be made just once, at the beginning; or it need to be done every time I have to use it for cooking? Thanks in advance! 👍
But, doesn't wiping the pan with an oil-soaked paper towel add oil to the pan?
On your everyday driver pan: how often do you reseason?
I’d imagine not often since it’s being seasoned everytime you cook with it
Seems a better way than just pouring some oil in and heating up. This way you use less oil and you apply even thin layers.
Gonna try this on my new Debuijer
I had no idea you were in Charlottesville Virginia. We are in Hampton and have dear friends that live in Charlottesville. We will look you up next time we are in town for a visit.
Cory: is flaxseed oil the only oil that can be used for seasoning? If not, what other oils would you suggest. Thanks.
Richard Sandor Canola, vegetable and peanut oils will work well too. After years of research I’ve chosen to use flax because of how it polymerizes and bonds with the steel.
I had good results with sunflower oil, canola oil, grapeseed oil, avocado oil and olive oil. You may also check Lodge's website for a list of recommended seasoning oils. Cast iron and carbon steel cookware can be treated more or less the same way. In the end, both are simply variants of carbon steel with cast iron having a higher content of carbon (~4% vs ~1%).
@@HrWisch Cast iron and carbon steel both have a very different crystal structures. ("different" == key word, used repeatedly here) Each metal will respond differently to the different oils: the carbon chains are different; the additive flavour components have a different chemical makeup for each oil; impurities are different. Seasoning is a chemical reaction, and all metals (each with its own crystal arrangement) will respond to the input chemicals in different ways.
"After years of research I've chosen..." I'm guessing Cory knows the other oils, tried them all (using the scientific method), chose flax seed. Boom.
Used to cast iron. Way faster...and love the pan design. How thick?
Great video?
this is great and all, but how do I get rid of a bad seasoning thats all sticky and stuff that I need to redo?
Self cleaning oven cycle
You can also boil a can of tomatoes to get rid of the old seasoning. Make sure the tomato juice gets on all the old seasoning.
Vinegar.
1. Self cleaning oven or any other heat source which has enough power for pyrolysis.
2. Acid (vinegar, acidic food like tomato sauce, acid based cleaning products like Barkeeper's Friend)
3. Lye / lye-bath or other caustic / alkaline products like baking soda or oven cleaner
4. Abrasives / elbow-grease (steel wool etc.)
These are the keys to good seasoning: correct oven temp - at LEAST 25 degrees HOTTER than the smoke point of the oil - really "too hot" an oven setting is not a problem, too low is often the problem; wipe off the oil until the pan looks dry - oil too thick is another common problem; and finally - leave the pan to cool inside the closed oven until it has cooled off completely.
You said rag but are using a paper towel to wipe down. i know using a paper towel in cast iron leases leftover paper in the pan. Does it do the same in this skillet?
No. Carbon steel is smooth. Paper fibres get caught up in the rough surface of cast iron.
Like some have said, my seasoning started coming within the first couple of uses. I was using the old video (bought my pan a year ago) and he used way more oil in that video.. I’ve been trying everything to get all the old seasoning off and my pan is basically useless - I’m so disappointed.
Hey Jason, bummer to hear you’re having a problem with your pan. Can you send an email with a photo to office@blanccreatives.com so we can get a better idea of what’s happening?
Super easy to get the seasoning off and start from scratch! You can't ruin carbon steel.
I'm willing to volunteer to help the cause here... If you are needing someone to remove Mr. Warfield's clearly inferior skillet from public view, I will valiantly take the burden upon myself, my soul, my shoulders, my wallet...
On the other hand... It really is an easy job, Jason... stripping off the old seasoning, then starting anew.
What's the brand of your second pan? Your "daily driver " as you called it
Oh my… are these pens really 3 times better than de buyer? A lot of buck for a pan :) What would justify its price?
I keep wondering.. why flaxseed oil? Will olive oil work too?
I’d stay away from olive oil personally. Low smoke point and has a possibility of going rancid. I will use a drop after washing though, just not for seasoning. Here’s an interesting read on why to choose flaxseed oil. sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
My 9in Blanc is on its way- I’m psyched! Props to YOLOfoto for the recommendation
why is this pan so expensive?
Showing some love because Grady sent me here. 💗
Which size is this pan? Thanks
11” skillet
Does the outside of the pan have to be seasoned?
It depends on the climate you live in. In moist conditions, I would apply at least a few layers of seasoning to the whole skillet (including the handle). It helps preventing rust till the skillet develops a layer of seasoning / residue over time. Aside from that, the outside of the skillet doesn't need much care.
How often should this be done?
You do this procedure (applying multiple layers of seasoning) with a new skillet or after you more or less completely removed the seasoning for whatever reason. Aside from that, you only wipe the skillet with a very thin layer of oil after each use. You MAY then bring it to the smoke point and thus apply an additional layer of seasoning. It's not necessary, but it helps develop a nice seasoning faster. Whenever the seasoning appears to have 'suffered' from cooking or cleaning, you should also do such a quick touch up seasoning.
Carbon steel skillets are usually very smooth and don't hold the seasoning as well as cast iron does. Therefore they need a little more care / attention in the beginning until they develop a nice patina over time. Using them on a gas stove top makes thing much easier though. But in the end, you shouldn't worry too much about seasoning the skillet and simply use it. As long as there is no silver / blue bare metal or rust, everything is fine. As an iron cookware beginner, you tend to make rocket science of the seasoning process and forget about actually using the skillet to cook.
@@HrWisch Thank you for your insight! Been cooking with it and love it! Now just waiting for a larger skillet / saucier to become available to add to my collection for bigger meals and presentation.
Good seasoning video but you should do the whole pan, inside and out.
Most pans are shipped with a wax or oil of some kind to avoid oxidation. All over the pan and when you 1st wash it, you strip it off.
Super! Just the way I do it also!
Don't get why you don't do the bottom as well..
But I guess,not the most important!:)
I’ve found that the bottom eventually gets “seasoned” on its own with enough use. I wipe the entire pan down with a VERY light coat of oil after washing and after a few cooking cycles the bottom looks as good as the cooking surface.
Who makes a quality pan that won't warp? I've watched several videos and they complain that too name pans warp all the time.
What's with that?
Who make a great pan?
My daughter helped with the dishes one night and now I have to re-season my pan...gggrrrrrrr! I was going to do it when I went camping this summer (over the fire) and now, since this COVID business has curtailed my plans, I have to do it in my apartment over an electric stove. It smells a little but that's not so bad...and I get my pan back!
You should have proved the efficacy of this non-stick method by frying an egg.
Frying an egg that doesn't stick means the pan is now non-stick
season it in the oven already, the handle is carbon too....warm the pan for 10 min at 350°F, rub in the flax on all surfaces, polish away excess flax with clean rag, throw it upside down on bottom rack of 500°F oven for at least an hour, let it cool 2 hr before applying another coat....and put at least 3 coats to get her nice and black...that pan deserves it!
nice work cory! now work down that 7 week lead time . . . :)
Working on it! Down to about 4 weeks at this point. Big things planned for the Spring/Summer too.
You might want to warn you customers about the possible hazards of seasoning your skillets this way. I know because following your directions almost led to 3rd degree burns on my fingers and my housing burning down from a flaming paper towel. With that said, in my 30 plus years of cooking and seasoning pans, this had to be literally the best seasoning I have ever accomplished on any skillet! I don’t think I truly ever had a non-stick carbon steel pan with my past methods (and I have tried them all) of seasoning until I tried your method. Dangerous, but extremely effective. Makes me believe you must know your pans.
Have you tried the potato peel + salt method? Just curious how that compares to this method.
0smodius that would be if it’s not properly seasoned and you need to restore a seasoning.
I cracked up laughing at your comment. It conjured up cartoon images in my head. Especially with that comic music.
All popular methods (multiple layer oven method, multiple layer stove top method, single layer 'puddle method', potato skin method) work and produce a decent layer of seasoning. It all depends on the heat source and type of skillet. On open heat, (gas stove, BBQ etc.) you can use any method. On closed heat (glass ceramic, induction, coils), the sides of the skillet don't get hot enough for a real good seasoning process. In that case, I'd go with the oven method. Potato skins + salt are often recommended for hand-forged skillets. The salt helps removing residues from the forging process and the potato skins absorb those residues.
@@HrWisch this was very informative, thank you.
You should be able to fry an egg without it sticking
This is the easiest way to season a carbon steel pan by far.
$250!!! Damn.....could you send me a free sample or something?! LOL
One more comment…I’m a “Crisco Girl”. Owing a DeBuyer (carbon steel), and several +100 yr old Griswold (cast iron) pans, I find Crisco works the absolute best for an even seasoning, and non-stick surface. Alternative seasoning choice would is lard. Sorry, but can’t stand the smell of flaxseed or coconut oils.
Hey man, turn on some lights there..
I have two Blanc Creative pans...love them!
I just got my 11" skillet and a bit disappointed. The only thing that looks hand made is the handle. The pan itself looks machined or something, not like the old, hammered out one he shows at the end of this video, which is what I was expecting.
The pictures on the website where you purchased are as clear as day that it's not a hammered looking pan. But taking to the internet to complain about something your eyeballs already explained to you is a great idea!
I hope this isn’t the guy who designed these skillets. He seems to not know how any of this works.
Now I want one 😡
Your wood chips are organic? You're saying that the trees were harvested from an organic tree farm? Give me a break buddy.
hes saying that they are organic - "relating to or derived from living matter."
robtdougherty This made me smile :)
This video is so dark. Please improve the lighting.
LOVE your pan, but this method turned my beautiful bronze-handled piece of cooking art into a sticky mess. WAY TOO MUCH OIL. Instead, check out "Uncle Scott's" method for cleaning up the mess and then properly seasoning this type of cookware. His videos on daily cleaning and storing these pans are excellent as well.
ua-cam.com/video/MzAlZeN0Hwc/v-deo.htmlsi=XZAfk1og992lek-v
First of all, you didn't even say say what brand of pan you where you using. Also. you should cure the handle too. Come on, Don't be a Half sassed cook. I try to learn from you guys and women.
It's quite obvious xD