Carbon Steel Seasoning: My Fool-Proof Method & What NOT to Do
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- Опубліковано 26 вер 2023
- In this video, you'll learn how to season a brand-new carbon steel skillet. As I walk through the four simple steps, I also explain how to avoid common mistakes people make when seasoning carbon steel.
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Questions about seasoning carbon steel? Leave a comment and I'll be happy to help.
How much will the grapeseed smell from the oven? Is this something to do while others are not home? I assume it is at least a little better than a self-clean cycle.
WE ALL SAW THAT EGG STICK😂😂😂
right
Thanks for teaching the correct way! I appreciate you!
Awesome ! I was struggleing to seasonning my de buyer.
Your method is really awesome.
I just put it in my gaz BBQ instead of oven. Perfect.
I followed Matfer’s instructions and those work very well too.
Exactly no where they mentioned to put in oven it’s not cast iron😂😂
@@medina__anidem Not everyone has a gas stove where the flames are licking the sides. Also, if the handle is carbon steel and needs to be seasoned, the oven is the only place where it can be done reasonably.
I was able to achieve this beautiful seasoning using your method. Thanks
Carbon steel seasoning for dummies. My kind of video. Thanks.
This is the best video on this subject I’ve seen. Thank you!
Thank you so much! Glad it was helpful
Thank you for the very clear instructions plus extra tips to ensure the seasoning is done correctly. I will use your method to season a carbon steel paella pan and later a wok.
Glad it was helpful!
Thanks for the class. Seasoning my first pan today.
Also, those mitts look cumbersome. Get some BBQ gloves for the kitchen. Love em.
Interesting video. Carbon steel is new to the 🌎.
It’s been used in restaurants and commercial kitchens for a long time, but you’re right, it’s becoming more popular for home use
@@PrudentReviews There are knives made of carbon steel.
Your video helped me after purchasing two matfer pans. Turns out, I used too much oil. I like the grill method but I’m not sure about the oven method. Spouse doesn’t like the fumes.
Hi, thanks for the video. I bought a Mainstays 13.75" Non-Stick Carbon Steel Wok at Walmart. Has any one ever seen info on removing the non-stick coating and then seasoning it. I am going to try wet sanding it down to steel.
Your efforts are needed in the Matfer carbon steel recall!!
I’m gathering information and will make a community post soon
Here's the latest: prudentreviews.com/matfer-bourgeat-carbon-steel-recall/
@@PrudentReviews thank you very much, Andrew!
Hey there. I just seasoned my brand new crepe pan. I wish I saw your video before that! I don’t think I removed all factory coating well and while seasoning the pan (on top of my stove) there are uneven spots of different colors and seems like there is some coming off 😒Is there anything I can do to remove all the factory coating and re-seasoning my pan properly?
Great Video, all the remaining questions I had we're covered in the Comment section!
Glad it was helpful!
Its cooking now as we speak! theres some spot where I think I put too much oil, it kinda left marks is there a way I can remove them? Around the handle@@PrudentReviews
@@Pow_Mafia is it sticky or just darker than the other areas? If it’s sticky, give it a good scrub to remove as much of the seasoning as you can and reseason it. If it’s just blotchy, that should even out the more you cook - reseasoning again can help
@@PrudentReviews Thanks
Cook Culture said that De Buyer pans are fine to put in an oven for seasoning
And if you are really afraid of damaging the handle you could just wrap it in something like an alluminium foil
Hi, awesome video. One question, there is difference in part when you doing evaporate of water. You say 250 Celsius and subtitle says 250 Fahrenheit, what’s correct?
Thank you! 250 Fahrenheit is correct
This is a super helpful video. I'm brand new to carbon steel, so I'm still learning. Unfortunately, I don't think I removed the factory seal well enough before I started seasoning. I've gone through several rounds of seasoning and absolutely none of it is sticking.. how do I remedy this?
Take some white vinegar and boil it inside the pan for 10-15 minutes. It will dissolve and disintegrate any previous seasoning coatings. Rinse it well (use only a scouring non-metal pad!), dry it thoroughly then season it with an oil that has a smoking temp of over 400 F. DO NOT go past the oil smoking temp too much or you will burn and flake the coating before you have the chance to use it! Make sure you go just past that point a little bit and let it bake at that temp for 30-45 minutes. Let it come down to room temperature slowly until it's safe to touch with bare hands. Then, take a few slices of onions and a few tablespoons of oil and cook them in the pan until golden. I only use wooden spoons as metal will scratch the bottom after a while and you'll need to re-season. Throw the onions out and wipe the remaining oil all over the pan in a very thin layer and store until the next time you use it. You don't have to fry onions every time you store it. Just from time to time is what I do.
Personally I have done debuyer in oven. Honestly it seemed to work really well. I assume it might be bad if there's food, but for seasoning it worked just fine and handle seemed normal afterwards. And I have ceramic cook top so it's my only option anyways.
How long does the seasoning last for??
How many times a year does the pan have to be seasoned??
Great video! Of course, I didn't follow this method when "seasoning" my pans earlier, so they look a lot like the pan you show at 2:07. How do you remove that gummy coating so you can re-season a pan properly?
My pan looked about the same too. I decided to try to remove it and start over. I put vinegar in the bottom and a little bit up the sides and let it sit for about 30 minutes. Then I used an SOS pad and scrubbed. My pan took 3 rounds of vinegar/scrubbing to get to the bare metal. After washing it I warmed it on my gas stove for about 5 minutes, let it cool then added a smidgen of grapeseed oil to protect it. I'm going to try his oven method tomorrow when I have time. Fingers crossed...
yellow cap easy off.
hot water with dawn after.
How often do you have to season?
How do you clean the pans after ? Do you scrub or not
Warm water and a sponge or chainmail scrubber for stuck-on bits of food
@@PrudentReviewsCan you use chainmail to remove the factory coating?
@@Riverpethsoap, water and the rough side of a sponge will work better. The chainmail is better for larger bits of stuck-on food.
When I clean with hot water and a chain mail scrubber, the seasoned layer dissapear. What am I doing wrong??
What is your opinion of people saying you don't need to go above the smoke point to season your pan and that 350 degrees or so is sufficient? I've also seen people season their pans with salt, oil and potato peels on a stove. Final question: Why do some people use steel wool to clean their carbon steel pans? Won't it scratch the entire surface?
There are a lot of differing opinions on this but the bottom line is that I’ve tested all three scenarios (slightly below, right at smoke point, and slightly above), and I’ve had the best results slightly above. Regarding the potato peel method, that works but I’ve found it doesn’t season as evenly and it doesn’t get the bottom of the pan, and the main point of seasoning is to prevent rust, so you want the whole pan seasoned. I wouldn’t use steel wool because it can remove the seasoning. Chainmail scrubbers work well for removing stubborn bits of food. They have enough texture without being too sharp.
@@PrudentReviews Great and informative reply as always! Really appreciate your insights. Your videos always gets a thumbs up from me.
@@edntz appreciate the support :)
You have to go above the smoke point or else the fat does not polymerize and turn into seasoning.
can you please clarify step 3? after we dry it in step 2, do we have to wait till pan cools off to coat it or do we have to apply oil to it while its hot?
It looks like he's doing it pretty much immediately, hence the oven glove, but if you're not confortable with that, you can let it cool slightly, no problem at all. You still want it to be warm so that the oil thins out ang goes into every micro pore, but hot enough so that you can sort of slap it to feel the heat without burning yourself, but way too hot to actually hold is perfectly acceptable.
This is correct. I applied the oil right after but you could wait a few minutes. You want the pan to still be a little warm - it’s easier to spread the oil.
Does your Matfer pan spin on your glass top stove?
Only God knows. I never cook.
My question is this: you say not to use an animal-based fat because it can go rancid, but after going above its smoke point and polymerizing into carbon, how could it possibly go rancid? I understand not using bacon grease to oil the pan and then put it away in storage, but for the seasoning, it's cooked to a point that it's no longer fat, just carbon. How could that go rancid? I'm happy to be told that I'm wrong, I would just like to know why.
Only mostly unsaturated vegetable oil goes rancid which means will get easily oxydized. Mostly saturated fat as Lard , Tallow. clarified butter or coconut oil or palmoil can be stored at room temperatures almost forever without going ranzid.
Autjor most likely is vegetarian or vegan ;-)
Still for the seasoning process and easy polimerisation I use and recommend raffinated sunflower or canola oil wirh a pretty high smoking point-
Right, what he said in the video is completely wrong. Vegetable oil is actually already rancid once it reaches the shelves, it has just been treated with hexane to remove the rancid flavour. Saturated fats like tallow are by far the most stable fats to use for seasoning (and cooking).
but, going with the point you just made, wouldnt those two oils be rancid by the time you use it? aren't sunflower and canola (rapeseed) both unsaturated oils?@@user-fl4hx7ig2p
what to do if you have an already used and abused carbon steel skillet?
I got the 36 cm (14") De Buyer and it won't fit my oven :/ So I'll have to season in on the stove.
Do I just clean it with hot water and salt, like cast iron?
Yes, or a chainmail scrubber
@@PrudentReviews I got one, too. Ok! Thank You ever so kindly!
Be prudent in 2024.👍.
I heard that pan warps on glass top
Would be a perfect video for me if you just made some further explanations about cleaning and storage.
it's less of a thing than people make it out to be! i'll scrub my carbon steel under hot running water with a scrub brush dedicated just to this task, with no soap. people use dish soap and it's fine but i don't and don't need to, even stuck-on scrambled eggs will come off with a little scrubbing once it's seasoned up well.
once it's clean i'll put it on a hot stove for a minute to dry it off, then put it away, no big deal.
every now and then if it looks like the seasoning is starting to wear a little bit i'll get it ripping hot on the stove then rub in a little oil, wipe it all right out then let it smoke until it stops smoking, now it's got a fresh layer of seasoning
What is the best way to clean it after cooking and how to store it for later
Warm water and a sponge, a little bit of soap is okay. Use a chainmail scrubber for stubborn bits. You can also warm the pan slightly on the stove to loosen things up. For storage, dry it completely. You can rub a tiny amount of oil on it but if it’s well seasoned, you don’t have to.
"As you can see, the egg is not sticking to this well-seasoned pan at all"
[*Proceeds to show egg sticking to pan*]
So you must go through a 2 hour process once you buy the pan as well as every time after you cook
This pan is almost impossible to get coating off.. I used hot water, soap and a metal sponge with elbow grease for like 20 min to get it off..
Usually with new matter pans they don’t use beeswax but instead vegetable oil based coat it comes in bag to prevent rust and minimal scrubbing to remove the first protective coat. AND NO WHERE DOES MAFTER MENTION TO SEASON IN THE OVEN 🤦🏻♀️🤦🏻♀️🤦🏻♀️your video i anti repellent for carbon steel pan
Tallow/Lard/Animal Fats won't go rancid if you are seasoning properly and using quality product. The process changes them into an inert polymer.
That's what I thought too. They cannot go rancid after the heating process. On the other hand, some plant base oil is toxic by itself under high heat.
must this repeated periodicaly times?
No potato peels
The primary function of seasoning is to prevent rust and that method doesn’t season the bottom of the pan.
Isn’t a Matfer very similar to a Dikfer?
Are you a vegan or vegetarian?
I mean, with that much fat in it, that egg can cook on anything
Watch it… you can always have a little more butter. The oil just keeps it from burning😂
You removed the best part of the seasoning. The beeswax has a double carbon bond. All you need to do was heat it a little then add your grape seed oil (another double carbon bond). The two make the perfect pair for polymerizing. I make seasoning blends specifically using grape seed oil and beeswax. Try this and tell me how beautifully those eggs slide around afterward. The difference in durability, darkness and slickness/non-stick was amazing to me.
Unfortunately, he doesn’t tell how to FIX the mistakes.
Even with butter and oil added you can see the egg is clearly sticking in the middle :/
Steer clear or these pans!!!
I have tried every one of these so-called full proof remedies, and they all are a bunch of crap you were going to spend hours and hours in your kitchen on top of the stove inside of your stove, scraping the pan, soaking the pan and vinegar and when it’s all said and done, maybe you can make an egg in your pan without it sticking to the metal, maybe every now and then. One out of five times. Maybe one out of 10. This whole iron skillet thing is a complete trap to make people waste all of their time for absolutely zero to no benefit. You can go into your supermarket, where they have a little kitchen section, pick out a nonstick pan, put a little olive oil. in the bottom of the pan on low heat very low. Crack your egg and put a little seasoning on top. Cook it low and slow and you will be fine. This cast-iron pan thing is an absolute scam to get people to waste hours days weeks. It’s one of these new things like being woke to suck you into The latest fad. Do not get caught up. Remember scrapbooking 1015 years ago? Everybody had to do it or you weren’t cool? This cast-iron pan thing is the next version of scrapbooking a complete freaking waste of time. Get out now before you lose your mind.
I don’t think your oven is oven safe. That thing is disgusting.
Oil and butter is KEY to make that egg not stick to that pan! You should have mentioned that, otherwise, it will confuse people who are new to these things. If you just use butter or oil alone, the egg WILL stick to the bottom of the pan. I've done this hundreds of times. It's not the newly seasoned surface you created that makes it non-stick! The only time the egg will NOT stick a seasoned pan like that, is if the pan is used every day and after many layers of seasonings, the bottom will become non-stick. And even that, is not really a guarantee. What a Chinese cook would do often is add oil, heat it up, throw that away then add another layer of oil on top of what's left in the wok/pan which makes the bottom non-stick. It's a technique. Using two types of oil, will (as you did) will create the surface chemistry for the egg not to stick to the bottom.
Hey there. I just seasoned my brand new crepe pan. I wish I saw your video before that! I don’t think I removed all factory coating well and while seasoning the pan (on top of my stove) there are uneven spots of different colors and seems like there is some coming off 😒Is there anything I can do to remove all the factory coating and re-seasoning my pan properly?
For stripping the seasoning, I'd recommend using white vinegar. If you have a vessel big enough that you can leave it soaking in vinegar for about an hour, that'll completely break down the seasoning, & you can then just wash it off & start fresh. To guarantee you get all of the factory coating off, I used barkeeper's friend on my DeBuyer, & that seems to have done the trick.