How to Nuke and Re-Season Carbon Steel Pans
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- Опубліковано 13 лют 2020
- De Buyer Carbon Steel Prices: debuyer-usa.com/collections/c...
Uncle Scott's Kitchen shows how to reset and renew your carbon steel pans, nuking Matfer, De Buyer and Mauviel pans down to the bare metal. We'll show how to remove bad seasoning and demonstrate how to season carbon steel on the stovetop and in the oven. And then it's time for the proverbial Fried Egg Test, as we'll show how to slide a fried egg like a hockey puck.
ADDITIONAL INFO:
1. I forgot to say which oil I was using to season the pans. It was Crisco vegetable oil. For good oils to start with, Mauviel says to use vegetable, canola, sunflower or avocado.
2. Matfer does not recommend the self-cleaning cycle, and I do not either. I would *only use it as an absolute last resort,* only if there is no alternative way to get your pan clean and the pan just won't work otherwise. The self-cleaning cycle is very harsh... only use it as a last resort.
3. Some people say using the self-clean cycle can hurt your oven. Mine still works fine. If you try it you may want to take the grate out. I left mine in, but it discolored a little.
4. I received an email from a viewer who soaked his pan overnight in vinegar. I do not recommend this. Using vinegar, lemon juice, tomatoes, etc., i.e. acidic ingredients, to remove seasoning is a short-term process... 5, 10, 15 minutes, maybe a half hour at most, and keep an eye on it. Do not soak your pans in acids overnight!
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This channel is the holy grail of Iron cookware
With the minuscule level of promotion UA-cam provides, finding it is about as difficult as the real one!
@@UncleScottsKitchen 😂😂😂😂
I am going to be 73 in April and I learn new things every single day. Spend a lot of time in my kitchen...run my dishwasher about three times a day. You should have a million subscribers. I have been saving your page on my FB page.
Thank you very much! Nothing better than time in the kitchen. Happy cooking!
I just finished a skillet that I thought was ruined. Passed the egg test with flying colors. Well pleased
i have found that after stripping (or even new seasoning), sand the pan with aluminum oxide 1200 grit to put microfine scratches in the steel so that the seasoning has something to latch onto and therefore will hold better. it actually works really well.
This earns a subscribe for the mere fact you sacrificed your Matfer's 3 year seasoning for this video.
Well worth it!
My worst nightmare is coming home from work and hearing "Honey, I did the dishes... did you know your pans were silver in colour? I had to scrub really hard to clean them!"
Ha! I think mine was when my wife started adding some A1 sauce to some gravy she was trying to make.
Have you been watching "Stop! Or my mom will shoot" lately?
Ha. I actually had this happen. My parents had a business and had an older lady helping with housework. In the early days of Teflon the lady spent hours trying to get it off the pan.
I made dinner and a friend washed the dishes. Well, my horribly seasoned pan I've been trying to figure out was included. I just had something going with it too. It hurt so bad to say thank you. Luckily, I chose the correct words, they still talk to me, and they'll still wash dishes and be leaving that pan alone if they do so.
AlergicToSnow she might have saved you from developing cancer though...
This video shows some serious dedication. Thank you sir!
Great video! Messed up my first attempts at seasoning on my de Buyer (getting the pan too hot before applying oil) so very happy there is hope for my pan yet!
Brilliant. Of all the videos 'out there' (I've lost count!) this is by far the best. Thank you!
Thanks, Mike!
Absolutely brilliant. Tanks.
Hello from Boise! Really dig on your channel Uncle Scott! Thanks for the help duder!
Another great video. Love the personality. I hope all is well in these strange times.
Also to you. Strange days indeed!
I've found that if you add enough butter to anything it becomes non-stick.
Is it possible to truly have "enough" butter?
I thought the same thing
Man I wish, that's not true at all. Depends on the heat level - you try to sear a steak on a stainless steel pan, even with a gallon of oil, it's gonna stick. I like stainless steel for pots, but it makes for a poor sticky useless dishwasher safe pan.
@@julesl6910 what?? Really?! I've had 0 problems with a tbsp of oil/butter
@@julesl6910 It's supposed to stick in SS. You leave it til a crust forms, and it can be turned. some browning remains, and that's de glazed after and used to make sauce. Only a good pan for fat steaks though. For thinner steaks, a Cast iron or carbon is better.
Even better, try combining the two first methods. Simmer the white vinegar for 20 minutes. Works like a char. Brings any CS back to a factory setting! Thanks Scott!
I absolutely love your channel!!!
Thank you!
Thanks. I need to try that on my pan tonight.
Uncle Scott! This video was a godsend. Method worked like a charm and I'm loving cooking in my carbon steel skillet. It was definitely a learning curve from non-stick, but several of your videos have been directly helpful and love the channel in general! Me and my grape seed oil will be awaiting your next video eagerly.
Thank you for your beloved pan “sacrifice”for the good of all carbon steel redemption!
Thank you Uncle Scott, Great illustration of how to do this on steel
Thanks, rgoidel!
Always look forward to your videos!
Thank you very much!
Thank you so much, I had a greasy sticky pan because the first seasoning went completely wrong and now everything is fine and works well :-)
Awesome! Glad the video was helpful. Thanks for the comments, Dolores.
You clever little devil! I never would have thought of stripping the pan with vinegar 😮. I'll keep this trick in mind, thanks!
I think lemon juice might work as well, but I didn't try that.
@@UncleScottsKitchen what also got my attention was the stripping the old can of tomatoes did on the other stovetop pan. I always thought people were exaggerating when they said tomatoes could affect seasoning, but I learned a lesson.
Fantastic and well-organized presentation.
Thank you very much, Mission Prep!
I've watch 3 of your carbon steel pans, I just purchased a Matfer and your clips r the best.Thank you!
Awesome, Lee! Many great meals await.
This is one of the best self help videos I have ever seen. I’m just getting into the carbon steel pans and this is the rescue help I need. Got to go back and redo, but you showed me how. Thanks!
Very handy information. Was wondering about an easy method to clean back my pan. Vinegar and Tomatoes are a great idea. Thanks mate! 😀👍
I have not tried this, but maybe you could put the tomatoes or vinegar in a shallow contain and set the pan in it. I usually don't worry too much about the backs of the pans as the gas burner torches everything pretty well.
@@UncleScottsKitchen I think the vinegar would be the solution, perhaps not so much the Tomatoes. (Cost wise)
Was it just a cleaning vinegar that you used?
Thank you for sharing this. I tried it. And It worked! So happy!
Since I’ve started upping my game with cooking and purchased Blanc Creatives and FINEX pans sets. Now videos like this are so monumental in caring for these now family heirlooms. I don’t have a self-cleaning cycle on my oven, I’ve used the daily Easy Off method for 40 minutes and was good to go again. It is good to know I can use plain vinegar to get the same results without the chemicals. It is also good to know that it is necessary to go through all those seasoning cycles before being able to deem it nonstick. I have a Matfer wok and crepe pan and those things seasons beautifully!
Literally can't describe how gratitude I am, have been using the wrong method for 11 times, my pan is still sticking to *TOAST*, got me so frustrated. Then decided to give it one last shot, and this method just came out perfect the first time, thank you so much man, much appreciated!
Awesome! Thanks, Solenia.I am glad the video helped. These pans are fun to use once you get them figured out. Many great meals await!
Thank you so much for this, Uncle Scott. I messed up seasoning a Misen carbon steel when I dropped a microfiber towel on it while hot and it melted. Long story, I scrubbed what I could and then nuked in the oven. Back to new again.
awesome! Glad the video was helpful!
TNX Uncle Scott!!! you just save my day.
Just followed your instructions. Works like magic. Strange they did not share this to us in culinary school. Very happy. Thanks a bunch
You are welcome! Glad the video was useful.
You just saved my new De Buyer from an eternity in the pile of shame of unused items. Apparently my first seasoning was a bust, but the vinegar and starting over your way worked! My eggs are now sliding across the pan. Thanks!
Awesome awesome awesome!!!!
@@UncleScottsKitchen Hmm after that first success, everything now sticks again. You can see spotty steel parts around in the pan again, as if the non stick effect peels off again. No acidic stuff has been in the pan, only potatoes, meat and some eggs that ended up semi scrambled because they were stuck on the pan. How does one make a durable non stock coating?
Thanks Uncle Scott. Hey I cold smoked some salmon last week. This is the time of year, if you're in to that kind of thing. Awesome!
I do love some smoked salmon. I had a roommate one time who was half native-Alaskan... his mom would send some real-deal stuff from the bush and it was awesome.
You rock Scott!
Good info! Glad no music! So much better!
Dude, very helpful. Thanks. I'm a carbon steel newbie, and my original seasoning appears to be giving up on the job. I will give it the tactical nuke treatment!
Ok. First of all, THANK YOU. You’re content has been extremely helpful during my resent foray into carbon steal. Second, your idea of putting it into the clean cycle of the oven is a stroke of genius. 🙏
Not sure I invented that but it does nuke them back. I've only done that with one pan after years of use... I really don't think you should do it unless it is a last resort. Some oven makers don't even put a clean cycle in their ovens these days because of the ultra-high temps and smoking. So don't do it unless you absolutely have to!
that pan looks perfect!
Thank you so much for this. I bought a Ballarini carbon steel pan because I wanted a non-toxic non stick pan to fry eggs in. I was on the struggle bus trying to get it seasoned, trying a bunch of different methods on top of one another and still getting sticking eggs. I scrubbed the hell out of it and used vinegar to get it back to bare metal, then used your stovetop method on my propane burner outside. It worked like a charm, I finally passed the egg test and know I can make breakfast in the morning without breaking out the teflon pan ever again. I've seasoned cast iron before but I wasn't getting along with this pan until I saw this video.
Sacrificing 3 years of seasoning for the video - I had to subscribe. Good video.
Can you make a video comparing the extreme sizes of the Matfer line? I saw they had a 17" skillet that blew my mind, but I can't see it anywhere.
Thanks for your videos! I'm also a cookware hobbyist and was very excited about adding a set of beautiful, and functional, carbon steel pans to my collection. I've previously built up a small assortment of cast iron pans which I managed to season nicely (albeit with a few hiccups along the way), so I felt confident about seasoning carbon steel. Alas, I've had an absolute nightmare! I've tried both the stove top method (on a gas burner) and the oven method, and although I initially managed to get them looking fantastic and passing the egg test, the seasoning flaked off immediately upon introduction to hot (soap free) water. I've stripped the flakey seasoning and decided not to repeat the seasoning process, but instead just cook with them and hope the patina builds up that way...
high carbon steel pans are new to me. i thank you for this important information on this new pan......love and peace
Thank you. And to you and yours, Mike.
Your my newest Hero. I have three very old Cast Iron Pans that I inherited from my Mother. They have about 50 years of seasoning on them. My "Witch of a Step Mother" threw them in a box and was going to toss em in the trash when I asked where they were... She said "You want those disgusting old pans...?"
Since then, I purchased a new Carbon Steel Pan and have had headaches with it but think your NUKE procedure will cure my ills.
So glad you didn't lose them! Lots of family history with these pans. I really like hearing the stories of pans passed down from generation to generation. My mom is still using some of her grandmother's stuff from the 1920's.
Thanks a lot! I have my De buyer around 9 months and it was working very well, I was super happy (it is my first carbon steel pan at all), but then around a month ago I probably did some mistake and it became "burnt" on some spots, and was becomming worse and worse, even I tried to clean it and re-season, it didn't help.. now I understand I really need to clean it to the "silver" and start again :)
If you don't want to nuke it the whole way, you can get some steel wool and really scrub those burnt spots until you can see the shiny metal.
First, thank you so much for all of your informative videos! Second, I'm so happy to have found this one. So I used the canned tomatoes method to strip the old patina and built-up black gunk, and since I have an electric coil stove which won't heat up evenly, I decided to apply a thin coat of sunflower oil placed in 475 degree oven for an hour, turned off to cool for a few hours until dinner time, when I fried an egg to test (after watching your how to fry an egg in carbon steel pan video). I'm happy to report that my re-seasoned Matfer pan boasted a beautiful black brown, but the fried egg still stuck a little. I wasn't able to achieve the ice skating result. Then I added a little oil to the still hot pan and fried an omelet. Egg stuck here and there but came right off when lightly scrubbed and washed under running hot water. After burning off all the water and applying a micro-thin layer of oil, my Matfer never shined so bright as its first christening (when it was first bought and seasoned using the potato/salt/oil method). That original seasoning worked like a charm. Passed the fried egg test with flying colors, then fried potatoes and potato pancakes--everything was ice skating at that point. But I, so stupidly, used white wine to deglaze the pan when sautéing...and stripped away my beautifully seasoned patina. To this date, I haven't been able to re-season my pan to that original seasoned state. I simply love my Matfer pan! Food just tastes so much better cooked in it; the best way to describe it is that it has the "wok" flavor that I covet. I hope with continued use, my pan's patina will develop further. Thanks again for the informative re-seasoning videos!
Thanks for the great comments, Dio! For your eggs, try heating the pan just a little more... it sounds like your seasoning is good but maybe the pan is a just a little cool. Also, take your eggs out of the fridge maybe 20 minutes or so before you cook them. See if that helps. I think you can get your seasoning back to the first christening!
@@UncleScottsKitchen Update: My eggs are ice skating again! But I must let them set before touching them. I also adjusted to medium high instead of high heat and waited for pan to heat up before adding oil for all cooking. I can even make "egg crepes" that release with ease when rolling up in the pan. With a quick wipe of paper towel, voila! it's ready for the next cooking. Pork chops and steaks sear beautifully. But the bloody juices can get sticky/gummy, so I wash in hot water with scrubber, dry with towel, heat pan to evaporate all traces of water, and reapply micro thin layer of oil to condition. I can't thank you enough for your helpful tips!!
My satisfaction is through the roof seeing them become bare metal and clean😂😂😂 even though we want them dark. But this goes to show us that just beautiful it has tons of carbon buildup we can strip it and preseason and use like new. I enjoy your videos🙌🏻
I’ve done this. It works. Trust Uncle Scott.
I am so excited to get the new gas stove...you need to make more videos! But, I figure I can go back and watch you from the beginning.
I am a huge fan of steel pan, too. So make these vinegar and tomato thing simple. These are all about acid and you can just use citric acid water. And it is cheaper and more powerful!
You Da Man! Thanks for this! Got myself a DeBuyer two summers ago, but never got the seasoning right despite extensive internet research on how to go about it. Ended up with an incredibly sticky non-stick frying pan and a mild depression. Last weekend I decided to give it a last try or buy a new one, to my shame I even considered getting a pre-seasoned one… Used your videos for my last attempt and decided to nuke it with vinegar and then use the oven method. Even checked out the smoke point of the oil and converted Fahrenheit to Celsius … Lo and behold it finally worked nicely with a single try and I even learned how to fry an egg! What a day! Thanks again!
great advice, f-ed up my new pan and needed to redo. worked as a charm. scrubbing with a scrubbing powder did the thing and then your seasoning process was easily followed.
My new Mineral B seasoning was a bit ruined after the first few uses. Used the vinegar to bring it back to bare metal, and reseasoned. Looks just like the first seasoning. Now I'll try to be more carefull and not let the food burn. But the best thing is it's such a forgiving tool. If you screw up, just start again, and it's like having a brand new pan.
Agreed, Nuno. Very forgiving pans.
This is great. I have mad a Made-In carbon steel pan for some time, but I never really got the seasoning right, primarily due to my stove being electric, which I really do not like. And I think I made the mistake of using too much oil the first time around, and that was never truly dealt with properly. If you recall, I asked you a few questions on using the pan after watching your other video that mentions your mother's issues with hers due to the use of an electric stove. I'm going to do one of the first two methods this weekend, although I'm unsure which yet. And I'll probably season it in the oven, again due to the electric stove. I'll keep you posted. Thanks!
Let me know how it goes! Good luck!
Ok. Used the stovetop (gas) method on my brand new deBuyer 10”. Scrubbed the beeswax off. Heated while it went through the color changes back to a silver. Let it cool a bit. Seasoned once with oil. Took maybe 20 minutes in total. Did a 3 egg omelet. Perfectly non stick. Cleaned up with a paper towel. So much for fretting over needing a half day to season it ‘properly’. Amazing how much misinformation there is on UA-cam. Thanks Scott!
If you have a gas stove top, it can be really easy to get that new carbon steel skillet running. But many people are not so lucky and have to deal with closed heat sources. In that case, the oven method is the way to go. Due to the extremely thin layers you apply with that method, you have to apply at least 3 layers to get a decent amount of seasoning which turns the whole process into a 1-2 day project.
Bernie M. I get it. I’m extremely thankful I have a gas stove and, alternatively, a gas BBQ.
Thank you very much! Really glad it worked and wish you much happy cooking.
Agreed with that. Stovetop is quick and easy. Oven is easy, but takes lots longer. Pretty good results though.
No loud music = Mucho Bettah Acoustics!!!! Thumbs Up!
I seasoned my Mineral B pans as you suggested. I seasoned with lard rather than cooking oil. Later on (many days), when making scrambled eggs or meat , they tended to stick to the bottom. I am now to the point where I will follow this method and reseason the pans. Not sure what went wrong.
Hey Jim. Was the surface sticky when you run your hand across? If so, you might just need to bring it up to heat and keep seasoning a little longer. You could also try getting the pan a little hotter before adding the eggs and see if that helps.
Hi, have you ever tried the Chinese wok method of just putting it on a high gas or propane burner with very light coating of either grapeseed oil or canola oil and just letting it sit there until it changes colours back and forth and rotating it
You forgot the step where they add oil and let it go to smoke..
Fantastic video answered all my questions
Thank you!
Very informative, and entertaining. I’m saving this video… but I hope I never need it! So far my Mauviel M'Steel is treating me right, and it has become my favorite “go to” pan. Thanks for making the video… Cheers Scott! 🍻
Thank you! Those Mauviels sure are nice.
I just nuked a pan I've been fighting with for months. Years really. I put it away and broke it out again 4-5 months ago and have been fighting with it since. It's the same Debuyer you have in the video here. Well, I scrubbed it with soap and water, put vinegar in it to soak for 30 while swirling it and hand rubbing it every 10min or so, removed the vinegar, scrubbed it with coarse brass wool, rinsed it, honed it with a fine stone(there were high spots), rinsed and put vinegar back in, swirled and hand rubbed it some more, drained and rinsed, smoked pretty good with olive oil while wiping with paper towels, let cool, thin coat with olive oil.
First egg that went in after butter skated out of the pan and on to the floor. I didn't see that coming. The next egg went into my belly. Nothing stuck anywhere!
Thanks.
Awesome. I love it when people tell me something they have done to a pan that I have not heard of before, and honing with a stone to get out high spots fits the bill.... that's new! Egg went on to the floor... love it.
I've used 100 grit light hand sanding to knock of the high spots, it works!
Don't use olive oil, it has a low smoke point.
@@ArmadilloGodzilla I tried high smoke point oils and didn't have much luck. I used Chosen Foods avacado spray which has a 500deg smoke point. I also tried fresh flaxseed as the manufacturer suggested. Neither polymerized the same as the lower smoke point nonvirgin olive oil. I mainly use butter or olive oil and lower temps to cook in this pan. Scotts method has worked perfect, but I kept getting sticking right in the center of the pan where the DeBuyer logo is stamped. My conclusion after trial and error was that it wasn't flat and wouldn't take the initial seasoning in those spots. When I honed the pan the high spots were very evident around the logo. It also knocked down a lot of other very tiny high points. Now I have no problems with this pan and find myself having to refrain from using it when a better pan is available for the job. I've never cooked such amazing omelet's before watching the tips in this video!
@@eminusipi 100 grit seems a bit aggressive. I don't know if you're serious or trolling. Regardless, It'd be an interesting video to see what the short term and long term effects surface finish has on seasoning. I would think that too deep and coarse a surface would require a lot of initial seasonings and too fine the seasoning would flake or damage too easily, but I don't know. Might make a fun video idea for Scott.
Thanks! Great advice. Question: will the one-hour oven seasoning method work on a warped Mafter? (I have an induction stove and, as you described in an earlier video, that doesn't work so well and it warps carbon steel pans.)
Yes it will. In fact, my Matfer is warped in this video. It's still warped from that other induction burner video I did. Still cooks just fine!
m.ua-cam.com/video/TcI9vmz8i9A/v-deo.html
@@UncleScottsKitchen Warped outwards or convex can be a problem especially for Induction. I use gas and induction. If warped in a concave manner not so much but very rare. My carbon steel pans were gently warped outwards over 20+ years of use on my gas range. To de-warp them, I used a simple propane blowtorch and hand hammered them back to flat for use on our new induction top. Patience and even heating is paramount. If you don't have that just buy new ones at the restaurant supply or Amazon.
I tried the first method and it worked perfectly!
Fantastic! Glad that the video helped.
@@UncleScottsKitchen I see a hint of blue after seasoning my pan...is that normal?
Thanks very much, that's really helpful. Stay safe and well, David.🌞🥩🇬🇧
Thank you, David. Hope you and yours stay well too!
@@UncleScottsKitchen Thanks Scott, I've followed your advice and the pan is great now, stay safe and well. David.
Love your videos... so helpful. I have Mauviel and Matfer pans. I have seasoned them well enough to pass the “ fried egg test” but after that things go off the rails. Scrambled eggs stick like crazy to the point that all the scraping needed to clean them removes the seasoning, same with sausage and bacon. I feel like I do more seasoning than actual cooking :( Can you help? Thanks!
Just taking a guess, but I'd bet that the seasoning is OK and you just need to adjust your egg technique, especially if fried eggs are OK and scrambled are not. These might help: Try letting the eggs warm up a little instead of real cold out of the fridge. I add a teaspoon or so of water to two eggs. Also, make sure you have the pan at the correct heat... if the butter slowly melts, too cold; if it splatters and goes nut, too hot; melts immediately and crackles, just right. Add the eggs when the crackling/bubbling just about stops. Hope this helps!
Pro tip: A paint and body shop can QUICKLY strip all old seasoning and gunk off with fine grit glass/sand/media blasting. I bought an old #10 Griswold cast iron skillet at a garage sale years ago and it was absolutely disgusting and had lots of surface corrosion and rust (one reason why I got it for a low price). I took it to my buddy who does paint/body work and not 2 minutes later, that skillet was absolutely FLAWLESS. Not a single speck of carbon or seasoning anywhere to be found. He said he'd have charged maybe 5 bucks to do something like that for a walk-in. My skillet tripled in value that day. Sand and walnut media are completely safe for cast iron and carbon steel and won't alter the surface.
No need for hours of high temp baking or scrubbing.
Awesome. I have not reached the paint/body shop level yet... I didn't even know they could blast a pan.
I kept on failing seasoning and cook without sticking again and again and again.
Then i watched some of your videos now i have just passed the egg test.
My mistakes:
1 Try season on induction
2 to much oil
3 when cooking i warmed up the pan to fast on the induction so all food stuck in the middle.
Great channel.
Induction is not optimal but If you warm the pan up slowly when cook it works ok
AMAZING, THANK YOU!!! I did this on my Matfer then seasoned according to your instructions right on my electric burner and after only going through it twice just to be safe it worked like a charm. The vinegar was a game changer!
Uncle Scott just took down 25 enemies with the seasoned carbon steel pan...now he is ready for tactical nuke
Judgment Day is at hand.
Hey uncle Scott, I followed the instructions here to nuke (tomato method) and reseason my 12 inch made in carbon steel pan last night. All went well and it passed the fried egg test afterwards. However when I went to use the pan this morning to make bacon and eggs the bacon began to stick and left a lot of burnt on residue behind on the pan. I also watched your video on how to cook bacon in a carbon steel and followed the low and slow process, I even added butter first before adding bacon.
I’d like to use this pan for bacon and eggs daily to replace a nonstick but after a month of experimenting with seasoning and cooking methods I’m still sticking. Do you have any other tricks or ideas to get a proper season on this pan? Thanks
Same here. Four different tries and shifting from vegetable oil to flax seed. I can made the pan look great but eggs stick terribly right away. Cleaning the stuck residue damages the seasoning and off we go. I am starting to think it is just not possible to do--at least for eggs.
@@Flackfizer I think I figured it out. I did the oven method seen on made ins website with the oven a lot hotter like high end of the recommended temp. Get it to where it’s smoking but not too hot so that it burns the oil and becomes sticky. When something gets stuck on I use a soft brush with cold water after the pan has cooled and brush it lightly. It usually comes off without issue. Then cook with a ton of butter. Repeat. I haven’t re-seasoned for like a month.
thank you I clear the rust just now. Was leaving the pan heating for a few mins... stain immediately came up, thanks!
New favorite channel
Thank you, Burke!
I'm so glad you mentioned the tomato method being wasteful and that people can use an expired can of tomatoes. We sometimes forget how valuable food is, regardless of the price. This video is very much appreciated, as I might need to implement these methods one day for my De Buyers or my carbon steel wok. Thank you for sharing your experience with us.
You are welcome! My wife is a big stickler when it comes to not wasting food. We always are torn between buying a cheap big bag of something at Costco or Sams and not being able to eat all of it before it goes bad vs. paying twice as much at the grocery store but eating all of it.
Between my pans and my new Sous Vide I think I need to buy some shares in a Paper Towel company.
alf3553 i use to much PT... i dont trust regular towels to not be nasty unless you wash a ton of them everyday.
I think the carbon steel pan industry keeps many loggers employed!
Thank you so much!!! This was super helpful. New carbon steel pan owner here😅
Glad it helped. Thanks, Mari! Welcome to the carbon plan world!
Excellent video instruction. I love carbon steel pans however I have been confused as to the best way to achieve the end result.
Advice on bending that matfer? Want it so the handle sits “flat” to the height of the pan.
I am too scared to try that. I guess you could just bend it. I have seen people banging these pans with mallets to try and flatten out the bottoms when they get warped, so I think they can take a pounding if you try it.
m.ua-cam.com/video/TcI9vmz8i9A/v-deo.html
So you just want to bend the handle? I'm not a blacksmith, but those handles are made of steel too. You may heat up the handle around the curved part (to the point where it starts to glow) and then carefully bend it to the desired shape. But keep any stress away from the part where it is welded to the skillet or it will break off.
You should also make sure the handle cools down slowly to prevent it from becoming brittle.
But to be honest, you should watch some videos of professional chefs using those skillets. It's no coincidence that pretty much all European carbon steel skillets have their handles shaped the same.
When doing stovetop seasoning, can you just do the "super thin layer of oil" method or is the "several mm of oil, heat until smoking, dump, wipe dry, heat until smoking again" method superior? Is the pan really building a layer of seasoning when all the oil is in there? Or is it only building seasoning after the pan is wiped dry, and that first part is just placebo? Or maybe it helps make the second part more effective, like getting the pan and oil heated evenly???
I hate the idea of "wasting" so much oil (and where do you dump it?), but if it works better then it's worth doing. There's so much myth and mystery wrapped up in seasoning that it's extremely frustrating to know what to believe. Serious Eats seasons using the super thin layer method: www.seriouseats.com/2019/06/how-to-season-carbon-steel-pans.html
Use bath method. It will produce a more uniform layer.
Use layer for maintenance seasoning.
As for the disposing of the hot oil : take a metal recipient, lay its bottom with several paper towels, wet them (not submerged in water, only well wet, *you don't want free water in the *recipient, it will react really badly with oil, might even explode and splash you with burning oil* ) and then you can dump the oil in there, it will boil and look generally angry sure, but it's safe . once it's cooled, just throw the towels in your bin and wash the recipient with the usual dish soap.
"if you're a loon". Lol love it. Looking forward to resetting my misen pan that didn't get a good seasoning from their prescribed oven method. Thanks!
My oven does not have a self-cleaning feature, but I nuked my CS wok to Armageddon level by filling it with white vinegar and simmering on the stove-top for about thirty minutes. Excellent results - - bare metal!
Awesome! It might be a good thing that your oven doesn't have that self clean feature... I have been hearing that sometimes they cause as many problems as they solve.
Uncle Scott's Kitchen Mine doesn’t self-clean, but I’ve done my mother’s a couple of times, and honestly, the self-cleaning feature on ovens doesn’t even get all of the gunk you want cleaned gone! Mom never dirtied hers up too much, but she always liked that “new oven” surface. The smell throughout the first floor of her house from it cleaning was hideous for a day plus, so never again!
Careful with latex gloves and heat, if you make a mistake you will melt the latex right onto your hand and well... OUCH
Good advice! I have burned and cut myself seasoning these pans, more than once.
Another word for carbon steel. Steel.
Let's not forget that the majority of "Steel" pans out there are Stainless Steel and they are a completely different animal.
This is why we specify the "Carbon" part of the description.
Just the video I needed now. Thanks!
Hi Unkle Scott, i tried so many Things before, nothing works, but now its perfect! The egg-Test... Perfect! Great thanks from Max from Germany!
Guten tag from Utah! Glad the videos helped!
Thank you, my lodge carbon steel pan was a gunky mess, did the vinegar method, then oil. UNBELIEVABLE results, fried an egg in butter, slid like a hocky puck as promised, love it when simple solutions work .
AWESOME! Feedback like this makes it all the more fun to do these videos. Glad it helped!
Thank you so much for this video! I have successfully seasoned my Misen Pan. After only one round and I was able to fry an egg without it sticking 🎉🎊🍾.
AWESOME! Glad the video was useful!! Thanks!
Hi Scott. This video helped me rescue a nice 9 inch Mauviel M‘Steel pan. It had a sticky spot near the middle from the very first seasoning which I obviously did wrong, because I didn’t know your channel by then. I’ve had a love hate relationship with this one until I could fix it now. I took the whole seasoning off (using citric acid) and re-seasoned it once. It directly passed the sliding fried egg test. Thank you very much for your special content. I’ll keep watching it. 👍
Thank you very much! Glad the videos are helpful and feedback like this makes working on them all the more worthwhile.
Depending on numerous variables including what you did after the citric acid, applying citric acid when it could actually contact the surface metal than residual seasoning passivates the metal of a carbon steel pan. Meaning the citric acid grabs all those little free electrons and binds to them, making it much different for air and water to latch on to them to form what we call 'rust'.
It won't completely stop rusting; but it does make it much harder for the metal and moisture to oxidize as rust.
Glad to see what happens with the tomatoes. Absolutely wrecked the seasoning - great lesson material
Thanks, sun!
great demonstration merci
Very, very helpful
thank you! it was very helpful
Thanks Eliza!
Hey rock star.....I thought you were going to rip into Along the watchtower by Jimmy Hendrix after that standing ovation.....but seriously, thank you very much for showing me how to renew my pans and skillets....You the man.....now....rip into that Fender Telepanster
My 11" Matfer had a bunch of carbon build up from a few years of hard use. So I decided to do the vinegar nuking on it. It took that pan down to the metal just like you said. I seasoned it on the gas stove top with some sunflower oil and it put a nice bronze color on it. Fried some scrambled eggs in the morning and slipped right out of the pan no problem. Thank you for the info, worked like a charm!
wow nice!!
Totally deserve thumb up and subscription!
Thank you
Thanks, D!
Thanks uncle Scott, always enjoy your videos. To be honest I used a a rotating steel brush with an angle grinder to try and get rid of the pits caused by rust. It helped somewhat but the deep pits are still there. Rust is nasty.
I have not had to resort to that YET... although after my wife cooks next time I might have to. :)
@@UncleScottsKitchen Funny guy... If you dont post in a long while, I will assume she read this!
Yikes!
Yeah pitting = not good.
Prepare to get a new replacement.
I feel SO much better now because I came up with the cleaning cycle bit on my own.
I was bequeathed a handful of cast iron pans that had rust and charred bits on them and did the same with them. The inside of the oven dusted EVERYWHERE with fine rust and also flakes of rust. I washed them really well afterward and they were GLORIOUSLY smooth, factory-reset.
Then, just went about standard seasoning and the pans have slowly become completely non-stick and I love using them.
Awesome! I love hearing about cast iron pans with history... makes them really neat
I decided to strip the seasoning on my new de Buyer pan, it performed absolutely miserably in the fried egg test! I did vinegar method and it stripped off very easily. Really interesting to see the seasoning coming off in pieces of sheets. I just put on the first layer of seasoning and working on the second and if this doesn't pass, I will try your seasoning method, it seems very reasonable
great video
Thanks, wemcal!
Great video. Thanks for the upload and share :))
thank you so freaking much for saving my poorly seasoned de buyer!!!