How to Repair Carbon Steel Pan Seasoning That is Worn Off!
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- Опубліковано 1 тра 2019
- This video shows you how to re-season a de Buyer carbon steel pan. This video will teach you step by step on how to repair your carbon steel pan if the seasoning is worn off.
The de buyer pan I used in this video is de Buyers' iron MINERAL B ELEMENT fry pan.
If you would like to know more about this French pan visit my site at this link. bit.ly/2VECY6z
Grapeseed oil use in my re-seasoning can be found here at my RobinHoodcookware.com site. bit.ly/2VOlC7H
Note that any Grapeseed will be just fine.
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A simple stove top seasoning with a very thin layer of vegetable oil would have done the job too. The potato skin method is usually only recommended for brand new, hand forged skillets. The salt is meant to remove any residues from the forging process and the potato skins are meant to absorb those residues. Most mass produced carbon steel skillets are not forged, they are simply drawn from sheet material. Some manufacturers like A. Turk GmbH, Germany (sold in the US by Matfer Bourgeat) still recommend the potato skin method. That's mainly due to the really nasty rust protection they use which is not always easy to remove. But if you know how to get rid of the coating (washing powder [YES. washing powder, not dish soap], boiling water and soak the skillet for at least 30 minutes in that stuff to soften up the coating), you can simply season the skillet with oil and the method of your choice.
Turk is good 👌
Thank you so much! You saved my carbon steel pan. I got the debuyer pan today, tried to season it but it failed. Too sticky.. I couldn’t even fry eggs in the pan. I was so frustrated... but I found your video and fortunately i had 2 large potatoes! I fried the potato skins, salt and oil together till the potato skins got dark and the oil was kinda smoking. And guess what~! I could fry egg! It become non-stick! Though my new pan looks like i used it for many years, it worked anyways....!!!! Thank you so much again~ from Korea! 🙏😻
Sua Kim....thank you for your comments. I am glad the videos showed you how to season your carbon steel pan. Once you use them they do look well used. Function always outlasts beauty!...lol
Thank you for making this video, I can't wait to make this recipe for my food snob relatives.
I just ordered one of these De Buyer pans, because I got tired of replacing the teflon ones.
Great advice. Thanks. :)
You are welcome. Sorry about the late reply
I just purchased 2 De buyer pans myself for the same reason .The teflon ones are nice for a short time. The carbon steel ones or cast iron are for life
@@tomellsworth2726 I think you will like them.
Thank you so much for Posting this Beauty, my pans are exactly where this one was at, cleaned
down to the metal. Can't wait to
try this method out, this is the first time I've Owned Carbon Steel pans
so I need All the help I can get!
Again Thank you.......🎸💚
let me know how it turns out for you
@@r7eagle_ I find it so annoying when people that really have no clue post a video like they have tons of info when in fact they dont have a clue. Like someone said above, these pans are shipped initially with a protective coating to ensure your new pan isnt covered in rust. the salt and potato peelings remove the film down to the pure carbon steel so you can then start seasoning your pan. With your abundant knowledge I am surprised you didnt tell people they need to be standing on one leg, their right leg, while ensuring you have a rabbits foot in your pocket. Now, people maybe seeking help with carbon steel pans are going to be incorrectly led down a rabbit hole for no good reason.
Nice demo with the egg, totally proves your point. I'm encouraged now to get my carbon steel pan back into shape!
With a little practice, you will love cooking with carbon steel.
I need to do a video! I have been using a MATFER BOURGEAT (A bit lighter to use than a de Buyer) for some time and it naturally re-season's with use. If you cook tomatoes, acidic foods then it will eat up the seasoning. So, simply get pan clean by heating and wiping with oil till the paper towel is mostly clean with oil. If the pan has major scrapes and is as the one in this video, I use a steel scrub pad very lightly to knock off any carbon chunks and some vinegar to create a bonding surface. Then wipe clean and in about ten minutes with high heat take a paper towel with olive oil and wipe pan several times. It will smoke and start turning dark. I never wash the pan with water. I store it in the oven, and if using the oven I leave the pan in to get some extra conditioning. With use the pan will at times get brownish, and at other times black as coal. Use enough oil to keep things from bonding to the seasoned surface and if you use a metal spatula use a fish version with turned up edge. And "NEVER" cut anything in the pan....
That is a good technique for cleaning and preserving your pan. Thnak you for your comment.
erleclaire never wash the pan with water? Why? And is there any particular reason you only use a fish turner spatula?
@@chadthelad1367 I usually don't have to use water, but if I do I make sure the pan is dry and oil it. Spatula...it is what I had handy...lol
Carbon steel and cast iron are NEVER non-stick, but if you use proper technique, as you did here for the egg, you won’t have food stuck to the pan.
Preheat the pan.
Use enough fat.
Protein foods will ALWAYS stick, but they will release if you give enough time at optimal temperature for a sort of “skin” to form. Then they will release.
You could have done just as well on the bare pan with exposed metal before “reseasoning” using this method. Seasoning prevents rust. Cooking technique makes the pans easy to clean.
Straight no nonsense advice.
Great video!! Thank you Sir
You are welcome...sorry about replying late
You do know that your profile pic is not Captain Moroni, right?
Simply heating the pan up with a measurable amount of oil (I use 5-6 tsp) and move it around until the entire cooking area is covered is enough. The pan must be around 350 - 375 deg., however, for it to work.
Thank you!!!
This method is on the "tag" on every "Matfer" (France) CS skillet if bought new. They have offered that advice for decades. I have used it on Matfer CS, De Buyer, Made-In and AUS-ION ----my collection of carbon steel. By the way, if one of these gets away from you, find a knowledgeable "bead blaster" and ask for "used --USED-- glass micro beads and a light touch. A true fresh start---the project was so quick and small, my guy did it free.
Thanks. This is a great comment and sure it will be another useful method to repair a "damaged" wok. Thanks again.
8:53 Hi! What brand of carbon steel is your special egg pan? You have an amazing pans and good videos and I watched them
I like the Vollrath pans because they are light. Next in line is the Matfer Bourgeat. Both have no rivets and both have slanted sides. Hope this helps.
You don’t need to use the potatoes again. That’s just to get the protective coating off the first time
Is the salt for the first initial seasoning also?
@@bobert6644 yes.
Exactly.
so how do u re season a pan like this?>
@@JohnSmith-bn7bl just cook in it, or rub it down with neutral oil and bake upside down in the oven.
Hey bud, no need for the potatoes when seasoning the skillets. That’s just used an an abrasive product to get the shipping wax off while it heats up. If you want to just season just put the oil on there, wipe off the oil & let the pan heat up & after it begins smoking & then stops turn off the fire & let it cool down naturally
It’s what I’m doing now, as you said. But.....I haven’t used my CS pans in a while and was afraid of some rust. Hard to tell rust from brown spots. So I cleaned it with some salt and oil. Wiped it out heated, added oil, wiped and let it cooled.
@@Rob_430 in reality the relative humidity should be higher than 60% in order to form surface corrosion on your carbon steel skillet. As long as it has a protective polymerized layer or oil film, and it isn’t in touch with water, rust could never form on your skillet 🙂
I have apan just like it . I use it for a omelet pan . it's non stick . I bring grape seed oil to smoke point before putting pan away(I wipe it out with a piece of white tee shirt then store in the oven , more than likely still hot where I made biscuits ) . Next time I use it I melt a pat of butter before I make My ommlet , hardly ever sticks .
Great comment.
How did you get your pan that black? I just bought an De buyer pan, can you season it in the oven?
Go to my site at www.carbonsteelcookware.com and you will see how I season my pans. I use the potato skin, salt and oil method. The more you use your pan, the darker it will get. Just season it, use it and have fun with it and it will turn black. I do not focus on the color of the pan. I look more towards the functionality of the pan. Hope this helps.
Best to season in oven, oil with grapeseed wipe off so none visible , heat oven to 450 put pan face down for an hour , then shut oven off, let cool down in oven until cool
I suspect, my observation of this video you used tooooooooooo much oil trying to season the pan. A little oil . I mean a very light thin oil on the pan then cook till the pan is smoking to burn the oil off while wiping the pan . Do this a few times and you will see the pan turn a nice color.
I will do that the next pan I get
Season it in oven is best way.
Except that particular De Buyer pan is not supposed to be put in the oven because of the handle material.
@@hepgeoff that is true
@@BBBYpsi I do agree oven is best.
I keep seasoning my pan a few times a month and this stopped happening to me.
Edit: I use the oven method to season. Also I use dawn all the time.
That sounds like a plan...sometimes ya have to do that...nice...
You absolute legend! I have been stressing over this all day in between working! It has been in the oven on the stove and this THIS fixed it!
Thank you!
Also, I think I sealed it the first time by frying sausages. It seems like they love being used for shallow frying and that seems to seal them better than this whole thin layer stuff.
What you think? Also thank you!
James...sometimes it just takes a little practice. Just use it and use it...you will never hurt the pan. If the sausage thing works for you..then that is what you should use. I have a few more videos to put up on cooking with your pan.
@@r7eagle_ cheers mate, it just seems like bacon took the seasoning off which made no sense.
No one over here, Scotland seems to use them...
@@jamesmurray4466 I have had the same problem with bacon. That is why I use the system in the video...it works every time!
Seasoned at way to low a temp
Lovely pan. May I know its size?
It is a great pan and here is the link to the size I have amzn.to/2S0nibk
R7eagle is that a 10 inch pan? Looks much bigger then the debuyer crepe pan I have. Looking for a good fry pan.
Also any recs for a deep fry pan. Thanks.
@@chadthelad1367 Take a look at the Matfer Bourgeat line of pans at wokowner.com.
@@chadthelad1367 Take a look at this pan amzn.to/2HB341R
t's not seasoned - you need hot oil for that, and you would have got some colour back onto the bare patch. Any egg will be non stick if you throw that much oil in it.
Hi there! I have a little issue with mine. A huge surface of black disappeared from my carbon steel pan (bought from Ikea). I have to admit I had no idea how to care for it and I used cold water and fairy liquid to clean it :( now it stinks like a smelly lake and big black surface area disappeared and when I run it with a white cloth it stains the cloth blackish-bluish color. It makes me worried if it’s not good for health. I tried to clean it off as much as possible with a “hard” sponge and it’s a little better. I dried it and left it to reach room temperature. I used kitchen towel and vegetable oil and I rubbed it over with a good layer and put it in the oven 150 C for 1 hour. Now it does not stink and the surface became a little sticky and it looks better however it’s not black anymore in the middle, it’s still like steel colour. I am thinking to repeat the process but I am worried about the black stuff which coloured the white cloth. Is it OK? Is it safe to cook in it? Should I throw it away? Please give advice. I could even send few pictures over if it helps?
send me some pictures and what oil did you use to season it?
@@r7eagle_ I used vegetable oil. Where should I send the pictures?
I just did my new metfer same an did a egg an slid around used grape seed oil
Great.
I'm loving it super non stick thinking I need 2 of them now lol
How much salt?
My pan is perfectly seasoned however everything sticks. I have a gas stove. I’m thinking that i must be using high heat. Should I lower the heat? I’m very frustrated. I’m about to throw out the darn pan. I normally use cast iron and nothing sticks I know how to season my pans probably so I know seasoning is not the problem. Will you please recommend heat settings? Thank you
Grace. I am going to help you solve your problem if that is okay with you? First, please tell me how you seasoned the pan and describe to me what the pan looked like after you seasoned it. Next tell me what you are trying to cook>eggs, bacon, etc. Finally, tell me how long you had your heat turned on before you added the food to the pan and the temp of the pan (low, medium, or high). If I have to I will set up a special skype call with you to see if we can the problem that way. There is an answer to your problem, we just have to dig a little to discover the solution. Buy the way thank you for your response. Your gas stove is perfect!
@@r7eagle_ oh my gosh thank you! I seasoned the pan by putting oil and getting it to really high smoking point. Not in the oven. I have a professional gas stove that has very high btu’s. I tried setting it high then put oil and then turned it down- that didn’t work. I then used low to med heat - that didn’t work. Maybe my med heat is really high due to the BTUs?
@@r7eagle_ my pan was black after seasoning, I’m trying to cook eggs, I had the heat on high for about 30 seconds and then turned it down to med /low.
@@Kindlyone777 What kind of oil did you use to season your pan. Hopefully, you did not use Flaxseed oil as it has the bad habit of producing a very hard surface and chips after time. I know. It happened to me. You can use Avocado, peanut, or other high smoke point oil. The trick is to put a very very very thin coating on the entire pan including the bottom. Then abuse the pan by using the highest heat you have. Once the pan starts to smoke turn the heat off and let it cool. Then repeat this several times. Sometimes I repeat this 3-to 5 times. If you put on the oil and it is too think it will be sticky..you do not want this too happen. Less is better..lol.
@@r7eagle_ I used Canola
Why do you use grape seed and coconut oil rather than butter?
Because grape seed oil has a high flash point
So is this the same as cast iron skillet
Michael, no. Cast iron is much heavier and can crack if you drop it. Just keep your toes out of the way if you do drop it. There are pros and cons to each.
The potato skins work but it puts on a thin weak seasoning layer. IMO, using your grape seed oil wipe the entire pan down and just grill your pan until all the smoke burns off, repeat.
Good tip. Thanks.
Potato skins are always great for seasoning because of the starch
Sorry I am late in answering your comment. Agreed.
I'm sure he's gotten the wrong end of the stick with regards to the potatoes peelings???
its the starch from the taters that helps with the seasoning
Don't know!
Sorry I am late in answering your comment Tex. Really late..lol So it is the starch?
@@r7eagle_ yeppers
From what I've been told , carbon pans love starch . The very first thing
I cook in a carbon ( or cast iron ) pan is a potato ( sometimes two or three
times before I try a egg ) , of course
that's after I season the pan !
Sorry I am late in answering your comment John. That is a good idea.
Why using cosher salt?
Bert..I used other types of salt and they do not work the same. Kosher salt is more coarse and yo need that coarse aspect of the salt to help with the seasoning. I think it has more to do with the size of the salt kernels. Hope this helps.
I have a pan just like Yours . Looks
bad on inside ( seasoning splotchy
just looks awful ) , ... BUT ... it's
SLICKER THAN SNOT ON A GLASS DOOR KNOB !! To Me , THAT'S all that matters !!!!
Hello John, hope you don`t mind if I use that "SLICKER THAN......" saying. Here in Australia the "political correct" asshole crowd have just about stifled any quirky comedy. I read it, started to giggle, then tears outta my eyes, then pain in the belly from laffin`. An absolute classic.
@@alfredharbas4373 sounds like the true asshole crowd is elsewhere, making unprompted UA-cam comments about jokes
It's the potato starch. Frying pieces of green onion works too...why ???
I have never used green onions although I believe there is one UA-camr that does use green onions...I cannot tell you the chemistry behind it...perhaps it works?
You are using a 'metal' spatula......you should use wooden utensils with carbon steel/cast iron....much more gentler on the seasoning....you effectively scraped off your seasoning (in the middle) each time you used your pan by flipping/turning/adjusting what you were cooking...........
I know that this is very true with cast iron, but I never had that problem with my carbon steel pans
You "borrowed" a couple pounds of potatoes?
I did?
Why not serve the salty potato skins as a beer snack?
there ya go...lol
Why potatos? Who started this? this is not needed for Seasoning.
I have no idea who started the potato thingy! However, I have used this technique and it works..that is all I care about...that it works. I am also aware that there are many ways to season a wok or carbon steel pan. I would be interested in finding new ways to season pans and perhaps you could share your videos on this?
But u put the oil before you fried the egg ,a true non stick uses no oil
True. If you want to cook with no oil or butter...then get a teflon pan...
7000 views only 24 subscribers pretty sad
I know...what can I tell you. I have another YT channel I work at plus my other job as a private detective, plus maintaining 3 other sites. Check out Robin Hood Shaving Artisans
Markie D I sub and say thank you for the knowledge.
Definition of surface tension equals, it sticks or its sticky or nonslidey or nonslippyslidey😝. Opposite equals, nonsticky/nonstick/slippy slidey🏁😊
Idiot
@@bertbirge7864 uso funny,,, takin this stuff sooo sooo seriously. Hope you dont get stuck this way. 😂😷
I wouldn't even bother reseasoning that. Just wipe some oil on it and put it aside. It'll fix itself the next couple of times you use it.
Million...thanks...I always have to do it the hard way first....lol. Carbon steel pans don't look pretty like stainless steel but they are very functional. Have a great day!
@@r7eagle_ Yeah, my carbon steel is ugly as sin but works every time. I used to be obsessed with seasoning but the best is to just use it and it seasons itself over time.
Can somebody tell what is Kosher salt? I mean, most of the US recipies are mentioning the use of Kosher salt and to me that sounds like pointless. What special there is supposed to be in KS. That is just plain NaCl just like any other pagan NaCl
I use Kosher salt for cleaning my pans because it is coarser and makes it easier to clean. Also, when cooking steaks it gives the stakes a nice "crunch" or taste...Thanks for your comment..Here's one...why are shoe laces double the length than they should be....lol
Kosher salt is plain NaCl, but more coarse than table salt.
"The term kosher salt gained common usage in North America and refers to its use in the Jewish religious practice of dry brining meats, known as kashering, and not to the salt itself being manufactured under any religious guidelines." - Wikipedia
What a waste!!
The potatoes?
Please remove your video. You are doing many a disservice by disseminating incorrect info. Potatoes have nothing to do with seasoning a pan. Quite the contrary. The starch in potatoes is used to remove crud, not add seasoning. You don't mention what type of oil to use and take it up to what temperature for what purpose? What are alternative ways to season? Which works best? Your video is leading rookies down the wrong path
Dale. I will not remove my video. I don't work for you or anyone else. If you do not like or approve or whatever I suggest you watch someone else's videos. Another suggestion is to make your own videos...something I think you cannot do. By the way, my method of seasoning works. Period. End of Conversation. Perhaps you have a PHD in seasoning methods...who knows?