@Cook Culture Amazing! I was wondering if I had done anything wrong after the first three days of seasoning (seasoned a few times the first day... then seasoned once every day there after....) but a week later.... with your step by step instructions, nothing sticks. Eggs, omelettes, nothing! Thank you!!!! The time investment is absolutely worth it and the post seasoning is a breeze! Am in love with my carbon steel pans thanks to you!
Such great news. So good to know that you will have a lifetime with the same set of pans! Good on you for putting in the effort and time to learn a lifelong skill. Happy cooking!
@@Cook-Culture And you are not kidding... these will last my lifetime and someone else's. I haven't had Teflon/non-stick for years but this is a game changer (have cast iron which I love, but hurt my hand haven't been able to pick heavy things for months).
@@williamadolphe7921 hi, can I know the temperature, how is the heat level if it's from 1 to 10? And do you use soap on pans? It always has an oily surface although I try to wipe a lot
@@larssonsoder4824 Hello, Larsson. I do not use soap at all. I use water, a scrubby... and then wipe with a towel or paper towel. Everything falls right off. I use beeswax to season and it requires very little of it. If you use oil, also use a couple of drops so that it doesn't stay oily. I use a chainmail scrubby (www.amazon.com/KITCHEN-PRO-Stainless-Chainmail-scrubber-Silicone/dp/B071FK6WL8/ref=sr_1_12?dchild=1&keywords=kitchen-pro+chain+mail+scrubby&qid=1627579502&sr=8-12) which is nice and takes everything right off, with warm water. Let me know your results and processes. Sometimes I don't have to use the chainmail scrubby because with the towel alone it gets clean (I do have a specific towel for the carbon steel pan and that's it's only use).
@@larssonsoder4824 Forgot to answer the heat temp. I never have to have it on high. I do turn the heat on ahead of time, normally one or two minutes. medium or medium high, depending on what I am cooking. And for seasoning, same procedure, since I have a gas stove, I'd say about 7 and let it sit one minute or so after washing rinsing and drying. Then I apply the beeswax and let it sit a couple of minutes at medium heat say a 5 or so. Let me know your results.
This is the best video I've seen for seasoning a carbon steel pan. I recently bought a de Buyer pan & followed your instructions. I feel that one of the most important steps is to wait until the next day to season with beeswax again so that the seasoning hardens. I applied a thin coat for 5 days & on the 6th day I followed the de Buyer method of grapeseed oil heated to smoke, then drain & wipe, then left on the burner for 10 minutes. The next day I was a little nervous about cooking some scrambled eggs, but all was good, the eggs slid around like they were on a non stick pan. That felt so good! I look forward to all your videos & from them I've made several changes. All of my non stick coated pans are gone, I've switched from olive oil to grapeseed oil for cooking, I use chainmail for cleaning my stainless steel, cast iron, & now carbon steel pans, bought a saucier pan that makes life easier, and bought Boos oil to fix my dry cutting board. I have one question. Being a vegetarian, I'm concerned that with very little fat in the pan may be an issue. Will seasoning with beeswax & using grapeseed oil be enough to keep it non stick?
I honestly don’t know how to thank you! I’ve watched so many misleading videos on how to season the pans and it destroyed my brand new Debuyer pan. I managed to restore it and season it perfectly thanks to you!!! I will from now on come to your channel for all cook ware advice 😂
This is THE BEST video I've ever come across on how to season carbon steel pans, and I've watched many other videos trying to figure out. You helped me to see all the things I'm doing wrong and how to season correctly. Also, I'm totally with you on the mission to rid the world of non-stick coatings and disposable pans, for the sake of our bodies and the planet. Thank you!!!
I seriously cannot begin to succinctly enough articulate just how much I appreciate this incredibly helpful and thorough video. I’ve wanted to buy a carbon steel De Buyer for several years now, but always got intimidated (and ultimately scared off) by “all” the work required. But now, after crushing this amazing video, I feel ready and confident in taking it on- it really seems easy now that I’ve watched this. Will be buying my first Mineral B tomorrow- they ought to be paying you for this… by far the most comprehensive video on the subject which answers any and all questions one could have!
I have Matfer Bourgeat and oven season using Crisco Shortening. Smoke point for this is listed at 490° F. Two pans, new, I seasoned in the 425 to 450° F range. One used pan, right or wrong, I seasoned just above the smoke point, 500- 510° F. The ones I seasoned below 500 ° F came out a dark Amber, probably like I remember you getting. The one I seasoned at higher temperature came out more near black, looking like a more well used pan. When I get a new Carbon Steel pan seasoned, I always cook Swiss Rösti (potatoes) a few times. On the black pan, on my first try, I got better results. With the lower temparature seasoned pans, I was always was getting some very slight sticking, just some very small specks stuck, just enough that I could not shake it loose and had to use a Spatula. The black pan had NONE of that on the first try. Just my observations based on what I had done and I am not sure what to think of it.
Easy way is to use gas stove method that you use for woks. Both are carbon steel. Just place pan on high gas flame and let the coating burn off. The metal will change color from silver-grey to blue. Blue oxidation. Then wash pan and wipe dry. Use oven method to season. Can repeat oven method to add multiple layers if needed. 3 seems to be average before cooking.
Howdy, de Buyer Mineral B is coated with beeswax, so the high heat method is not ideal. Hot water is all that is needed. Bluing the pan is fine but not required.
Thanks for the info! I received my De Buyer pan two days ago..and I just finished my 4th round of seasoning this morning. I have been using the oven method- an hour in the morning and an hour at night, and letting it cool in between. The handle didn’t suffer from it and the pan is a nice and even copper color. So pretty that I am hesitant to use it..🙂. Update: Made my 1st omelet and nothing stuck!! The 4 (super thin) coats of seasoning were so worth it! The oven method made sure it was evenly coated and I didn’t have to stand over the stove to watch it.
Great news. Yes, hard for me to 'recommend this method as it does against the manufacturer's own instructions but it really is the best way. Good on you. One word of caution, go easy on the surface for several weeks as even the oven method does not harden the surface as much as I'd like and it takes a bit of cooking to really lock the surface down. Have fun!!
Hi, I bought De Buyer this summer in France, just like the one you are using. ( the handle looks like yours. It was only 30euro, very cheep.) I seasoned using instruction, cooking potato skin with oil. It kind a worked, but it was not seasoned evenly… Then, I cooked tomato source and seasoning pealed. So I started again. It seasoned still uneven. Your video is the first video using bees wax. So, you apply only bees wax for seating??? Cooking using great seed oil is still the seasoning process? Mine is black not golden color like yours. Is that ok? Mine is not Mineral B. Mineral B is too heavy and I couldn’t pick it up…. Mine is ordinary iron pan. Should i take off all and start from beginning using bees wax? Thank you for your suggestion.
If I clean pan when still hot, will it remove patina? If something sticks, clean when hot or will that take layers of patina over whole pan? Can I clean pan when warm with water so finished not affected. Oh thank you so much! Also can I use non scatching scrubber instead of chain link?
Hi, I just wanted to say thanks for giving us such informative and thorough information with all of your videos. I just got my first carbon steel pan and I feel like I'm totally set with your expertise. I also had several questions but you've already addressed them with all of your replies to others' questions. This is a top notch experience for me as a first timer and I thank you for making it easy!!
Thank you for that thorough explanation. I seasoned my de Buyer carbon plus in the oven at 200 °C and had no problem with the epoxy coating on the handle. The tip to let it harden for a longer time is very helpful, for me it's easier anyways to do one round of seasoning every evening for a week instead of spending a whole day seasoning.
Thanks for taking the time make this thorough tutorial! I've watched all your videos on this topic and ended up buying a de Buyer. I still had lots of questions during the initial seasoning process and the 6 weeks since. You answered pretty much all of those questions in this video, including the great close ups. Thank you!
I don’t even own a carbon steel pan, yet - but have been doing a lot of research. I ran across Cook Culture, and find the presentations invaluable!! Thank you!!
Thank you for this video, it is greatly appreciated! I took step 1 with my new 11.5" pro pan today, seasoning over gas and it came out beautiful. I'll be waiting at least 24hrs between. Looking forward to cooking!
What you said at around 2:30 is the most important point, which I just understood after years of using my carbon steel pan. The pan has to BE seasoned not LOOK seasoned to work well. Thats why I scrubbed down my pan very well and started over. It's already better after one day now than I has ever been before. I had way too thick and carbonized layers in there instead of a good seasoning. A well seasoned pan and a black pan are two different things. Black pans can be well seasoned, but they are not necessarily.
Beyond issues with the seasoning itself, I think a lot of the problems people face with their "seasoning" not being non-sticky enough is a result of experience and technique. It takes time to dial in the ideal temps and techniques for a carbon steel pan on any given stove-top and for a particular cuisine. I can have perfect seasoning, but if my temps are way off the pan won't perform well, certainly not anything close to chemical non-stick. Not all who jump into carbon steel pans are prepared for the learning curve. I've had mine for about a year and am still improving! But that's what makes these pans so much more dynamic and engaging to cook with. A hunk of metal, yet somehow alive.
great tutorial! i normaly go the asian wok way. I heat the pan untill screaming hot, let it cool a minute, pour a drop of oil, spread it until there are no droplets and let it cool completely and it also works perfectly
Great hair this episode...I love it. Oh yeah, and a wonderful video, very informative, and those moments of "rambling" really add a lot of background and understanding of the process. Thank you very much for sharing all of this with us.
Wow, I love your sheer enthusiasm for the effort. I don't mind doing the process for 5 days. In many ways I am similar to you and I have a strong attachment to the things I love to cook with and honestly that is just one time effort as you said and we can bear the fruits for generations 🤠
Best video on how to season the De Buyer Pan. I have one, and gave up when my first attempt to follow instructions didn't work. The information provided here worked well, as I had to go back, scrape, and redo the seasoning this way, which WORKED PERFECTLY. Faith restored in De Buyer pans . A big thank you for this. 🙏
Oh come on, I thought this will be something magic to do in 10 minutes, then you added time! Just joking, I know what it's involved and what dedication it takes! Keep up the good videos!
Haha! I wish I could have made it that simple! I struggled to make this video a short watch with enough information but came to realize that if I cut corners I wouldn't be delivering enough critical detail. It's a long one though! Thanks for your support!
Thank you for all the effort you put in to make this video. It is the most comprehensive of all the ones I have watched. What I get out of this video is that seasoning carbon steel is about the same as seasoning cast iron. I am very happy I run into your video! Thank you!
Completely agree regarding length and lack of editing. I remember watching an automobile oil change video that was something like a minute and a half. He said his motivation in making the video was frustration that other similar videos took longer to watch than the actual oil change itself!
Can't thank you enough for doing this thorough video of seasoning carbon steel pans on a stovetop. I had just asked you about it a few posts back and voilà! you had it already in mind! Thank you!
@@Cook-Culture Well, I have tried with my Misen carbon steel pans the method you suggested. Let me know if I have done anything wrong. Sunday, medium heat for 5 minutes (gas burner). Then apply beeswax (Misen brand) to both pans (10 and 12 inches) and leave on heat for another 20 minutes. Allow them to cool completely. I repeated that process 3 more times that day. Then Monday morning, same process only once. Tuesday morning, only once. Wednesday morning, only once. Thursday morning only once. Tried frying an egg with neutral oil.... stuck completely. Did I miss something? Do I need to do this process a couple of more days? Let me know your thoughts.
Bought a De Buyer Mineral B frypan, did your method of seasoning and since I had the time I did it over 5 days. Results were amazing, on my first try did a nice omelette which turned out perfect. Next I did my Granny's fried mince, sweetcorn and onion.... I cried, I've made it countless times over the decades in nonstick frying pans and I've never came close. Now the first attempt in the De Buyer and it was like my Granny made it, with zero sticking and perfectly cooked (nice caramelized onions and sweetcorn with melt in the mouth beef mince). Now I can understand why chef's use this equipment, easy to clean (chainmail scrubby) and maintain.
Easier to just shallow fry potato skins with salt for the initial seasoning. The seasoning layers will build over time with frequent use as long as you avoid sauces or de glazing for the first few months.
Got it. I’ve been doing it all wrong. I wasn’t letting it cure. I was rushing it not letting it cure and everything was sticking and seasoning coming right off. Additionally I was getting carbon build up that was peeling off. This is the best video on how to properly season. I’ve seen many videos and this properly explains the what, why, and how. This is definitely an A class on teaching how to properly season a cast iron and carbon steel pan. Thank you very much. New sub
I used this method for a Mineral B, the stovetop method. I never did that before. I have Matfer and have always oven seasoned. This worked well. Against Jed's advice, I went one round and started cooking because I wanted to test a Mineral B. No real problems there, and on top of that, I was cooking the Swiss national dish, Rösti. In short, it is Potatoes and Americans and Canadians would probably call it "Hash Browns, even though in reality, it is slightly different. Uncle Scott cautions against cooking Potatoes right away, but I cook Rösti quite often. I have my Rösti technique down like Uncle Scott has his egg technique down. Essentially I got nonstick results. Some of the Potato slightly "grabbed". Sticking as a word would imply that something worse happened than really did. Most of the issue came from when I got some of the uncooked Potato under the cooked Potato. "oops". One thing though, I was not quite as spot on with the seasoning temperature as I should have been. The bottom went through a color changeover from Amber to the first Blue color that appears. Any problem with that?
HUGE help! Your video is the best I've found. In the past I've been put off having carbon or cast iron pans because I don't know how to prepare our look after them. I've just bought this exact pan and I'm halfway through building my patina. You've made the process easy so far. Thanks again!
Appreciate your videos. I have my second Mineral B that I’m seasoning now. Cant wait to rid myself of those teflon pans! And, I’m adding to my heirloom pans my kids will get at some point. I have my mothers 10” iron pan that is more than 50 years old. How cool is that! This is more than just cooking. Thank you!!!
you're the only person that I found that mentions curing. I have the exact peeling problem you describe at after doing successive seasoning cycles without curing. I finally have a clue of what might be the problem thank you.
Okay, It’s time to season my new Matfer Bourgeat pans! Had it not been for you and this channel, I would have purchased the Costco hexclad non-stick pans. Thank you for teaching us!
i've been having some struggles with my new carbon steel pan. you answered all my questions. i'm retired so i actually can take a week to season my pan (after i scrub it down quite a bit.) thanks. good information
I'm so glad I found your channel. Amazing videos, I've been watching your channel almost continuously since last night when I found you (apart from when asleep 😂). My carbon steel pans look awful, completely abused them for years, they are covered with black stuff that I thought what seasoning should look like. So I'm now going to get them back to their original state according to your other video and start looking after them properly. I've ordered all the tools and beeswax that you recommend. Fingers crossed I can rescue them. 🤞 And thank you!
This is a very informative and helpful video. Thank you. It looks like I've done everything wrong, hahaha. Used extra virgin olive oil, and way too much. Over heated the pan and didn't let it cool. I've now got carbon build up and shiny steel. I'm thinking I should take the pan back to metal. With some fine wet and dry sand paper, around 1000grit and start all over again and follow these instructions. Cheers
If you hear carefully, you can hear all the teflon and ceramic non-stick cookware producers screaming! ❤ I got my first DeBuyer pan 10 years ago and never bought another teflon pan. This method makes even easier to care for it. Thank you so much for this useful video!
Was considering getting a new pan, I came across this video and I’m glad. I usually skip through videos but I can say I watched the entire video! Great stuff and appreciate the efforts and knowledge put into this video
Thank you. I am having a difficult time with my new skillet, which I have had 4 months, brand, Ballarini. I used the oven method, then the potatoes and salt. the seasoning peeled off. So I scrubbed it and repeated. Food, eggs, bacon, grilled sandwiches, stuck so badly I have carbon deposits I have, so far, not been able to get off. Today I found your video, and I just ordered beeswax seasoning. I have cleaned off the old peeling seasoning and I am working on getting the carbon off. Fingers crossed I can get this pan going. I will post the results.
13:15 Help me understand something? Why can't you put the de Buyer in the oven. Isn't that a carbon steel handle? Why does it have to be stainless to go in the oven? I have always seasoned my matfer in the oven and it doesn't have a stainless handle.
Hi, yes, confusing! The du Buyer handle is coated with epoxy which can melt in very hot ovens, and even on stove tops! Matfer does not have this issue.
By the way....I plan to strip my cast iron pans and reseason them using the tips I learned from this video today. Buzzy Waxx and cast iron with an oven curing and a 24 hour wait will be awesome in the end.
Thanks very much for the very comprehensive video on seasoning a carbon steel fry pan. I have just purchased a De Buyer fry pan # 5610.26 ( 10 inch ) with a 7.3 inch diameter contact surface. My stove is electric ( non induction ) glass top . The location I would like to use for this pan is the left front and it consists of two elements , the inner one at 6 inch diameter and the outer one at 9 inch diameter. I have the option of using the small one or both elements. The temperature setting control is 0 to 10. I would appreciate your recommendation on what option I should using for both seasoning and cooking , Thanks
One of the best clear detailed explanation of how to seasoning. Thank you I also wonder if I need cool down before I wash the pan? And as well as hot water to wash everytime I finish cooking?
Thank you for making this! I was worried my first ever attempt I had done it wrong, but no, you have confirmed I was on the right track. My initial layers may have been a bit thick but i am more confodent now. Thanks again!
Good on you! If you think you have some soft thickness in your first layers you can always cook it on the stovetop at a low temp for 20 or 25 min then leave it overnight. That should help harden what you have.
I don’t use chain mail scrubbers. I prefer to use coarse kosher salt and oil to scrub off any burned/stuck food particles. It’s effective on burned on food but won’t damage the seasoning. When done, just wipe it out well and rinse with water if necessary. Then dry and do a post season if necessary. I agree with many thin layers over time. That’s why mine tend to get seasoned by cooking with them after an initial seasoning or two. I have a cast iron pan that I never did season (intentionally as part of an experiment), and now I can’t tell which one it is.
Amazing. The best I’ve seen and I’ve seen a lot. I’m going to get my pan back to base metal …as far as I can and slowly build the layers as you’ve explained. No wonder it went wrong. I didn’t understand the process. Wonderful!
Very good vid. I was rushing the seasoning and not giving it the time. Now I am and the seasoning on my de buyer is so much better. Watched all of your videos mate and I really enjoy them!
I like watching you you seem to have a lot of knowledge I have thinking adopt get ride of all my non stick and try to find pans and skillets I can do on a glass top stove and also use them on my grills any help there would be nice ,thanks
I just came across your video, it is nice to see a glass top cooking surface. Seems there are a million videos with gas very few with glass type tops that give details. As mentioned in previous comments this YT poster has shorter video's please keep that in mind and look a bit more on CC site before commenting on length.
Question: Can I season this pan like I do my carbon steel woks - over a wok burner, like those used in a professional Chinese restaurant? The method I learnt was to use the massive flame output of the burner to literally “burn” away the protective wax coating from the manufacturer. Once that is done, I was taught to add a generous amount of high smoke point oil and deep fry an entire sliced onion. While the onion is browning I would carefully swirl and ladle the hot oil as close to the edges as possible. The onion and oil is discarded once the onion turns dark brown. Wok is allowed to cool and is considered “seasoned”.
@Cook-Cuture Thank you so much for this comprehensive video. I seasoned the pan based on the instructions of the factory which came with the pan, so it did not turn out so great. I will have another go at it. Only question I have if the bottom I only season once and for one round, it looked like it on the video? I am using induction. Thanks so much!
I do have a temp gun. What temp is ideal for surface temp? I have a Smithey carbon steel farmhouse on a gas stove. Using buzzywaxx. Thanks for all the good info!
Thanks a lot for this comprehensive guide. I'm new to carbon steel cookware and got pretty good results with my seasoning on my first try. Having enough patience is the hardest part :D
Thank you for your videos! I've just recently started with cast iron and have carbon steel on the way. You're the first source that illustrates flat top, glass top cooking. I live in an apartment and I can't choose a different stovetop. Your videos have helped so much! Thanks!
I think that set needs more knives. edit: ok I was making fun before watching the video, but now that I've reached the end, I gotta say this was by far the most comprehensive tutorial I've seen on the topic. Thanks a lot!
Does/should the benefit of an extended seasoning-curing duration (of say 24 hours) apply to cast iron in the same way or to the same extent as to carbon steel, from your experience/understanding? Also, would it be best (for establishing the most optimal initial/base seasoning) to gently scrub a brand new Field Company cast iron skillet with fine chain mail before the first round (and/or in between each round) of this extended-duration curing method (in the oven with Field Company seasoning oil)?
Great tutorial, thank you! I've been using mineral iron pans for a long time, and love them, although my largest pan got quite overheated after friends stayed in our place so I had to strip it and start fresh. I came across your tutorial when looking for ways to restore my pan, and when trying to use your stove top method I find, after 2 rounds, that the golden disk does not extend to the edge of the pan on my induction stovetop because the pan is quite large. I cannot fit it in my oven, which is a bit small. Should I just keep going with additional rounds hoping that eventually the golden color will extend to the edge? The induction burner is about the size of the pan bottom, and when I cook, the pan heats evenly, although somehow the change in color associated with the seasoning is still concentrated to the center of the pan. Any advice would be greatly appreciated. Thank you
Okay I've watched a couple of your videos and I find cast iron to be way easier to take care of for the day-to-day and does a great job for all cooking purposes unless it is acida food like tomatoes and then I use stainless steel
1) I bought a Vogue carbon steel frying pan that is not pre-seasoned; it doesn't appear to have a coating? Is there a coating? Should I was in hot water? 2) I noticed the knives are pointed upwards. Is this by convention to protect the tip (if one falls), or the height and position of the magnetic holder (I'm just curious)? 3) I read that frying potato peels with a half cup of salt (as a post-seasoning step) distributes the heat and helps post-season the pan.
I knew I should have explained that better! Sorry. The Field scrubby is a small ring chain mail square rag and I like it for getting in the corners. Our 'regular' one is a larger ring and wrapped around a silicone sponge. I use it as my main scrubber for most washing. Here there are: Field: www.cookculture.com/collections/field-cast-iron/products/field-cast-iron-chainmail-scrubby Regular: www.cookculture.com/products/chainmail-scrubbers
I struggled with that exact same Mineral B DeBuyer pan for a couple of years. Some parts of the pan would retain the seasoning, but then chunks of it would start to come off. I cooked with various oils. I have very old cast iron and stainless steel pans, but I liked that the carbon steel heated more evenly (compared to the cast iron) and cleaned easier (compared to stainless). But I just couldn't maintain the seasoning on it. Your method of seasoning looks like it would work really well.
Hi, thanks for the detailed explanation! I have one question though because I have seen many discrepancies with how should this pan be cleaned and treated after cooking, e.g. wash only with pure hot water and wipe the excess with a towel no soap at all; or hot water metal scrub and then towel no soap at all; or just traditional normal temperature water soap and any type of scrub and leave it out dry by it self. Thank You!
great videos !!! .... I just got a new OLD Matfer pan (no logo on the handle) ... did a oven seasoning and it looks real good ... very slick on the inside but still eggs are a PAIN ... it it finding the right temp to cook on my gas range .... ?????
This video was the best I’ve seen to showcase the precise time required, oil, and heat. So thank you! I have two questions: 1) can you give us a temperature you use when seasoning on stovetop? You said a “6” on the hob but what temperature is that approximately? 2) I can’t for the life of me figure out why my seasoning is ALWAYS splotchy. I followed your instructions to the letter aside from using the paste (I used canola oil). Is that the difference? I can’t seem to wipe off enough oil and whether I use the oven or stovetop it comes out sticky and messy.
I inherited a Griswold cast iron pan that 4 generations of women in my family had carefully maintained the seasoning of. The inside was a smooth as a baby's bottom and it was as black as a witches heart. My husband left it out in the rain after using on the grill side burner. Nearest I ever came to homicide.
I love the Griswold I inherited from my mom. This video is about carbon steel though. I purchased one of these but haven't been able to season it well.
I bought Black Carbon steel, pre-seasoned pans. I had no idea of the care and maintenance. This video made things so clear, thank you. I will start building up the layers to get the results I was hoping for. I've got plenty of time.
Just wanna say love your vids iv striped down my cast irons to bare with barkeepers and baught a de buyer for my first and am in the process of reseasoning all of them together. Much different than i was tought in the reaturaunt bizz
Thanks for an excellent video. My problem is that my pans are black to start with (from new). How do I know if they are seasoned properly following your instructions? Can I assume that they are never going to turn a golden brown?
Hello, great video. I wonder if an IR thermometer would be more informative than saying the level you set your stove top at. I love my de Buyer thanks.
I have just ventured into carbon pans used cast iron for years so not a difficult transition these videos are quite useful I now have a lodge, 15" matfer 14 1/18, matfer 17 1/4 and a spring usa swiss steel with I find absolutely amazing, it's a more normal 12.5
Hello ! Thanks for the video ! I can't seem to get the sides to brown even after 3 layers.. I'm leaving it a long time to try to get the sides to go golden, long enough for the bottom to start to turn very dark brown and smoke a bit.. what am I doing wrong ? Thanks !
Great instructions. I just ordered my pan and now am concerned that I have a glass cook top. What is the difference in glass top and induction? Will I be ok seasoning on my glass top stove?
Hi, just found this video and watched it all. You talk a about removing the burnt carbon after usage which in my case I though the pan was getting "darker over time" to reach the non stick everyone is talking about. I have been using my pan for over a year now and think I never reached the "non-stick" because of all the carbon built-up on the pan. Below the black carbon my pan is very well seasoned with several layers of flaxseed oil which looks dark gold like yours. Do you have an idea how I can remove this carbon to restore my pan? Thank you!
@Cook Culture Amazing! I was wondering if I had done anything wrong after the first three days of seasoning (seasoned a few times the first day... then seasoned once every day there after....) but a week later.... with your step by step instructions, nothing sticks. Eggs, omelettes, nothing! Thank you!!!! The time investment is absolutely worth it and the post seasoning is a breeze! Am in love with my carbon steel pans thanks to you!
Such great news. So good to know that you will have a lifetime with the same set of pans! Good on you for putting in the effort and time to learn a lifelong skill. Happy cooking!
@@Cook-Culture And you are not kidding... these will last my lifetime and someone else's. I haven't had Teflon/non-stick for years but this is a game changer (have cast iron which I love, but hurt my hand haven't been able to pick heavy things for months).
@@williamadolphe7921 hi, can I know the temperature, how is the heat level if it's from 1 to 10? And do you use soap on pans? It always has an oily surface although I try to wipe a lot
@@larssonsoder4824 Hello, Larsson. I do not use soap at all. I use water, a scrubby... and then wipe with a towel or paper towel. Everything falls right off. I use beeswax to season and it requires very little of it. If you use oil, also use a couple of drops so that it doesn't stay oily. I use a chainmail scrubby (www.amazon.com/KITCHEN-PRO-Stainless-Chainmail-scrubber-Silicone/dp/B071FK6WL8/ref=sr_1_12?dchild=1&keywords=kitchen-pro+chain+mail+scrubby&qid=1627579502&sr=8-12) which is nice and takes everything right off, with warm water. Let me know your results and processes. Sometimes I don't have to use the chainmail scrubby because with the towel alone it gets clean (I do have a specific towel for the carbon steel pan and that's it's only use).
@@larssonsoder4824 Forgot to answer the heat temp. I never have to have it on high. I do turn the heat on ahead of time, normally one or two minutes. medium or medium high, depending on what I am cooking. And for seasoning, same procedure, since I have a gas stove, I'd say about 7 and let it sit one minute or so after washing rinsing and drying. Then I apply the beeswax and let it sit a couple of minutes at medium heat say a 5 or so. Let me know your results.
This is the best video I've seen for seasoning a carbon steel pan. I recently bought a de Buyer pan & followed your instructions. I feel that one of the most important steps is to wait until the next day to season with beeswax again so that the seasoning hardens. I applied a thin coat for 5 days & on the 6th day I followed the de Buyer method of grapeseed oil heated to smoke, then drain & wipe, then left on the burner for 10 minutes. The next day I was a little nervous about cooking some scrambled eggs, but all was good, the eggs slid around like they were on a non stick pan. That felt so good! I look forward to all your videos & from them I've made several changes. All of my non stick coated pans are gone, I've switched from olive oil to grapeseed oil for cooking, I use chainmail for cleaning my stainless steel, cast iron, & now carbon steel pans, bought a saucier pan that makes life easier, and bought Boos oil to fix my dry cutting board. I have one question. Being a vegetarian, I'm concerned that with very little fat in the pan may be an issue. Will seasoning with beeswax & using grapeseed oil be enough to keep it non stick?
I honestly don’t know how to thank you! I’ve watched so many misleading videos on how to season the pans and it destroyed my brand new Debuyer pan. I managed to restore it and season it perfectly thanks to you!!! I will from now on come to your channel for all cook ware advice 😂
Thanks! Glad we were helpful for you!!
This is THE BEST video I've ever come across on how to season carbon steel pans, and I've watched many other videos trying to figure out. You helped me to see all the things I'm doing wrong and how to season correctly. Also, I'm totally with you on the mission to rid the world of non-stick coatings and disposable pans, for the sake of our bodies and the planet. Thank you!!!
Great to hear!! Thank you!
I seriously cannot begin to succinctly enough articulate just how much I appreciate this incredibly helpful and thorough video. I’ve wanted to buy a carbon steel De Buyer for several years now, but always got intimidated (and ultimately scared off) by “all” the work required. But now, after crushing this amazing video, I feel ready and confident in taking it on- it really seems easy now that I’ve watched this. Will be buying my first Mineral B tomorrow- they ought to be paying you for this… by far the most comprehensive video on the subject which answers any and all questions one could have!
Glad to be of service!!
I have Matfer Bourgeat and oven season using Crisco Shortening. Smoke point for this is listed at 490° F. Two pans, new, I seasoned in the 425 to 450° F range. One used pan, right or wrong, I seasoned just above the smoke point, 500- 510° F. The ones I seasoned below 500 ° F came out a dark Amber, probably like I remember you getting. The one I seasoned at higher temperature came out more near black, looking like a more well used pan. When I get a new Carbon Steel pan seasoned, I always cook Swiss Rösti (potatoes) a few times. On the black pan, on my first try, I got better results. With the lower temparature seasoned pans, I was always was getting some very slight sticking, just some very small specks stuck, just enough that I could not shake it loose and had to use a Spatula. The black pan had NONE of that on the first try. Just my observations based on what I had done and I am not sure what to think of it.
Easy way is to use gas stove method that you use for woks. Both are carbon steel. Just place pan on high gas flame and let the coating burn off. The metal will change color from silver-grey to blue. Blue oxidation. Then wash pan and wipe dry. Use oven method to season. Can repeat oven method to add multiple layers if needed. 3 seems to be average before cooking.
Howdy, de Buyer Mineral B is coated with beeswax, so the high heat method is not ideal. Hot water is all that is needed. Bluing the pan is fine but not required.
Thanks for the info! I received my De Buyer pan two days ago..and I just finished my 4th round of seasoning this morning. I have been using the oven method- an hour in the morning and an hour at night, and letting it cool in between. The handle didn’t suffer from it and the pan is a nice and even copper color. So pretty that I am hesitant to use it..🙂.
Update: Made my 1st omelet and nothing stuck!! The 4 (super thin) coats of seasoning were so worth it! The oven method made sure it was evenly coated and I didn’t have to stand over the stove to watch it.
Great news. Yes, hard for me to 'recommend this method as it does against the manufacturer's own instructions but it really is the best way. Good on you. One word of caution, go easy on the surface for several weeks as even the oven method does not harden the surface as much as I'd like and it takes a bit of cooking to really lock the surface down. Have fun!!
Hi, I bought De Buyer this summer in France, just like the one you are using. ( the handle looks like yours. It was only 30euro, very cheep.) I seasoned using instruction, cooking potato skin with oil. It kind a worked, but it was not seasoned evenly… Then, I cooked tomato source and seasoning pealed. So I started again. It seasoned still uneven. Your video is the first video using bees wax. So, you apply only bees wax for seating??? Cooking using great seed oil is still the seasoning process? Mine is black not golden color like yours. Is that ok? Mine is not Mineral B. Mineral B is too heavy and I couldn’t pick it up…. Mine is ordinary iron pan. Should i take off all and start from beginning using bees wax? Thank you for your suggestion.
What's the temp in oven?
If I clean pan when still hot, will it remove patina? If something sticks, clean when hot or will that take layers of patina over whole pan? Can I clean pan when warm with water so finished not affected. Oh thank you so much! Also can I use non scatching scrubber instead of chain link?
This has made the most sense of all the guides I’ve seen. I’m excited to try this on my pan. (Mine is a Misen brand)
Hi, I just wanted to say thanks for giving us such informative and thorough information with all of your videos. I just got my first carbon steel pan and I feel like I'm totally set with your expertise. I also had several questions but you've already addressed them with all of your replies to others' questions. This is a top notch experience for me as a first timer and I thank you for making it easy!!
Great to hear. Please feel free to reach out anytime!
Thank you for that thorough explanation. I seasoned my de Buyer carbon plus in the oven at 200 °C and had no problem with the epoxy coating on the handle. The tip to let it harden for a longer time is very helpful, for me it's easier anyways to do one round of seasoning every evening for a week instead of spending a whole day seasoning.
Glad it helped!
Thanks for taking the time make this thorough tutorial! I've watched all your videos on this topic and ended up buying a de Buyer. I still had lots of questions during the initial seasoning process and the 6 weeks since. You answered pretty much all of those questions in this video, including the great close ups. Thank you!
Great! I'm glad it helped!!
I don’t even own a carbon steel pan, yet - but have been doing a lot of research. I ran across Cook Culture, and find the presentations invaluable!! Thank you!!
Glad to be of service!
Thank you for this video, it is greatly appreciated! I took step 1 with my new 11.5" pro pan today, seasoning over gas and it came out beautiful. I'll be waiting at least 24hrs between. Looking forward to cooking!
Good on you! Have fun and let me know how it goes!
What you said at around 2:30 is the most important point, which I just understood after years of using my carbon steel pan. The pan has to BE seasoned not LOOK seasoned to work well. Thats why I scrubbed down my pan very well and started over. It's already better after one day now than I has ever been before.
I had way too thick and carbonized layers in there instead of a good seasoning. A well seasoned pan and a black pan are two different things. Black pans can be well seasoned, but they are not necessarily.
I appreciate that you offered alternatives to buying your product. It gives more credibility to your knoaledge.
Beyond issues with the seasoning itself, I think a lot of the problems people face with their "seasoning" not being non-sticky enough is a result of experience and technique. It takes time to dial in the ideal temps and techniques for a carbon steel pan on any given stove-top and for a particular cuisine. I can have perfect seasoning, but if my temps are way off the pan won't perform well, certainly not anything close to chemical non-stick. Not all who jump into carbon steel pans are prepared for the learning curve. I've had mine for about a year and am still improving! But that's what makes these pans so much more dynamic and engaging to cook with. A hunk of metal, yet somehow alive.
Your advice is "poured gold" to me, thank you❤
great tutorial! i normaly go the asian wok way. I heat the pan untill screaming hot, let it cool a minute, pour a drop of oil, spread it until there are no droplets and let it cool completely and it also works perfectly
i don't often log in to leave a comment but this video genuinely deserved a thank you.
Thanks!!
Excellent video, Jed, I appreciate your work!
Thanks!!
Great hair this episode...I love it. Oh yeah, and a wonderful video, very informative, and those moments of "rambling" really add a lot of background and understanding of the process. Thank you very much for sharing all of this with us.
Haha....I kinda miss my COVID hair. Glad you enjoyed the video.
Wow, I love your sheer enthusiasm for the effort. I don't mind doing the process for 5 days. In many ways I am similar to you and I have a strong attachment to the things I love to cook with and honestly that is just one time effort as you said and we can bear the fruits for generations 🤠
Thank you for the kind comment. I hope you love your new pan and get a lifetime of enjoyment. Jed
Best video on how to season the De Buyer Pan. I have one, and gave up when my first attempt to follow instructions didn't work. The information provided here worked well, as I had to go back, scrape, and redo the seasoning this way, which WORKED PERFECTLY. Faith restored in De Buyer pans . A big thank you for this. 🙏
Glad it helped!
Oh come on, I thought this will be something magic to do in 10 minutes, then you added time! Just joking, I know what it's involved and what dedication it takes! Keep up the good videos!
Haha! I wish I could have made it that simple! I struggled to make this video a short watch with enough information but came to realize that if I cut corners I wouldn't be delivering enough critical detail. It's a long one though! Thanks for your support!
Thank you for all the effort you put in to make this video. It is the most comprehensive of all the ones I have watched. What I get out of this video is that seasoning carbon steel is about the same as seasoning cast iron.
I am very happy I run into your video!
Thank you!
This video could have been cut down to 20 minutes if you stopped rambling. Very informative, but way too long.
I loved it like that , watching while getting ready for work , very informative.
Completely agree regarding length and lack of editing.
I remember watching an automobile oil change video that was something like a minute and a half. He said his motivation in making the video was frustration that other similar videos took longer to watch than the actual oil change itself!
It’s 20 minutes at 2x speed 😂
Then go watch a shorter video. This is the longest, and best video I've seen so far.
I hate to agree, but this for sure could have been cut down.
Can't thank you enough for doing this thorough video of seasoning carbon steel pans on a stovetop. I had just asked you about it a few posts back and voilà! you had it already in mind! Thank you!
Glad I could help!
@@Cook-Culture Well, I have tried with my Misen carbon steel pans the method you suggested. Let me know if I have done anything wrong. Sunday, medium heat for 5 minutes (gas burner). Then apply beeswax (Misen brand) to both pans (10 and 12 inches) and leave on heat for another 20 minutes. Allow them to cool completely. I repeated that process 3 more times that day. Then Monday morning, same process only once. Tuesday morning, only once. Wednesday morning, only once. Thursday morning only once. Tried frying an egg with neutral oil.... stuck completely. Did I miss something? Do I need to do this process a couple of more days? Let me know your thoughts.
My friends hate me in the kitchen. Cast iron Stainless carbon steel and a paper towel to wipe the pan off after western omelette. NOTHING sticks.
Bought a De Buyer Mineral B frypan, did your method of seasoning and since I had the time I did it over 5 days. Results were amazing, on my first try did a nice omelette which turned out perfect. Next I did my Granny's fried mince, sweetcorn and onion.... I cried, I've made it countless times over the decades in nonstick frying pans and I've never came close. Now the first attempt in the De Buyer and it was like my Granny made it, with zero sticking and perfectly cooked (nice caramelized onions and sweetcorn with melt in the mouth beef mince).
Now I can understand why chef's use this equipment, easy to clean (chainmail scrubby) and maintain.
Great news! Good on you for investing the time to get quality results. That's what it takes. Your results are inspiring for others.
Easier to just shallow fry potato skins with salt for the initial seasoning. The seasoning layers will build over time with frequent use as long as you avoid sauces or de glazing for the first few months.
Superb dude! you're my James Hoffman of steel pans... 👍🏽👍🏽👍🏽👍🏽👍🏽
Wow, thanks!
Got it. I’ve been doing it all wrong. I wasn’t letting it cure. I was rushing it not letting it cure and everything was sticking and seasoning coming right off. Additionally I was getting carbon build up that was peeling off. This is the best video on how to properly season. I’ve seen many videos and this properly explains the what, why, and how. This is definitely an A class on teaching how to properly season a cast iron and carbon steel pan. Thank you very much. New sub
I'm glad it was helpful!! Thanks for the kind comments
Whew! This guy can talk! But I needed to hear all of it!!!! Thank you for this valuable info👍👍👍
Yes, I through the kitchen sink at this one to make sure that no stone was left unturned. I'm glad it helped.
@@Cook-Culture I’m really glad you did!!!
Tried several ways of seasoning my de buyer, and your way is my now preferred method. Thank you so much for the great info and thorough walk through!
Wonderful! Glad it works for you.
I used this method for a Mineral B, the stovetop method. I never did that before. I have Matfer and have always oven seasoned. This worked well. Against Jed's advice, I went one round and started cooking because I wanted to test a Mineral B. No real problems there, and on top of that, I was cooking the Swiss national dish, Rösti. In short, it is Potatoes and Americans and Canadians would probably call it "Hash Browns, even though in reality, it is slightly different. Uncle Scott cautions against cooking Potatoes right away, but I cook Rösti quite often. I have my Rösti technique down like Uncle Scott has his egg technique down. Essentially I got nonstick results. Some of the Potato slightly "grabbed". Sticking as a word would imply that something worse happened than really did. Most of the issue came from when I got some of the uncooked Potato under the cooked Potato. "oops". One thing though, I was not quite as spot on with the seasoning temperature as I should have been. The bottom went through a color changeover from Amber to the first Blue color that appears. Any problem with that?
Wait omg just realised you’re called jed too that’s amazing
Been following every single one of your guises for ages
😀
HUGE help! Your video is the best I've found. In the past I've been put off having carbon or cast iron pans because I don't know how to prepare our look after them. I've just bought this exact pan and I'm halfway through building my patina. You've made the process easy so far. Thanks again!
Glad I could help! Good on you for building that patina!
You have taught me so much. I can never look at a frying pan the same again.
And I ordered a de Buyer.
Glad it was useful!
Appreciate your videos. I have my second Mineral B that I’m seasoning now. Cant wait to rid myself of those teflon pans! And, I’m adding to my heirloom pans my kids will get at some point. I have my mothers 10” iron pan that is more than 50 years old. How cool is that! This is more than just cooking. Thank you!!!
Awesome! So great. Your kids will inherit some great cookware!!
you're the only person that I found that mentions curing. I have the exact peeling problem you describe at after doing successive seasoning cycles without curing. I finally have a clue of what might be the problem thank you.
Hopefully that helps! If it continues, try stripping the pan again, simmering with white vinegar for 20 min
Okay, It’s time to season my new Matfer Bourgeat pans! Had it not been for you and this channel, I would have purchased the Costco hexclad non-stick pans. Thank you for teaching us!
My pleasure. Thank you for your interest. I'm glad to know you have pans that will last forever.
Thanks for giving me hope, my steel pan is starting to do pretty well after seasoning and three attempts cooking.
Great!
@@Cook-Culture Still improving...seems like a sauté of onion before the eggs helps.
i've been having some struggles with my new carbon steel pan. you answered all my questions. i'm retired so i actually can take a week to season my pan (after i scrub it down quite a bit.) thanks. good information
Glad I could help!
I'm so glad I found your channel. Amazing videos, I've been watching your channel almost continuously since last night when I found you (apart from when asleep 😂). My carbon steel pans look awful, completely abused them for years, they are covered with black stuff that I thought what seasoning should look like. So I'm now going to get them back to their original state according to your other video and start looking after them properly. I've ordered all the tools and beeswax that you recommend. Fingers crossed I can rescue them. 🤞 And thank you!
No need to cross your fingers! You'll get it. Reach out if you need help.
Helpful to see it on a glass stovetop! Was wondering how to get the bottom
Glad I could help!
This is a very informative and helpful video.
Thank you.
It looks like I've done everything wrong, hahaha.
Used extra virgin olive oil, and way too much. Over heated the pan and didn't let it cool.
I've now got carbon build up and shiny steel.
I'm thinking I should take the pan back to metal. With some fine wet and dry sand paper, around 1000grit and start all over again and follow these instructions.
Cheers
You bought the pan, got it home and feel excited... Damn I feel old. I used to excited of going out every weekend...
I hear ya. You know your old when you start a UA-cam channel about pans
If you hear carefully, you can hear all the teflon and ceramic non-stick cookware producers screaming! ❤ I got my first DeBuyer pan 10 years ago and never bought another teflon pan. This method makes even easier to care for it. Thank you so much for this useful video!
Thanks for the feedback
Was considering getting a new pan, I came across this video and I’m glad. I usually skip through videos but I can say I watched the entire video! Great stuff and appreciate the efforts and knowledge put into this video
Glad it was helpful!
Thank you. I am having a difficult time with my new skillet, which I have had 4 months, brand, Ballarini. I used the oven method, then the potatoes and salt. the seasoning peeled off. So I scrubbed it and repeated. Food, eggs, bacon, grilled sandwiches, stuck so badly I have carbon deposits I have, so far, not been able to get off. Today I found your video, and I just ordered beeswax seasoning. I have cleaned off the old peeling seasoning and I am working on getting the carbon off. Fingers crossed I can get this pan going. I will post the results.
Hi, reduce your heat by 15 to 20%
13:15 Help me understand something? Why can't you put the de Buyer in the oven. Isn't that a carbon steel handle? Why does it have to be stainless to go in the oven? I have always seasoned my matfer in the oven and it doesn't have a stainless handle.
Hi, yes, confusing! The du Buyer handle is coated with epoxy which can melt in very hot ovens, and even on stove tops! Matfer does not have this issue.
@@Cook-Culture hmmm thank you for clearing that up. Seems like a stupid design feature to me. I wonder why they don't just use carbon steel handles.
By the way....I plan to strip my cast iron pans and reseason them using the tips I learned from this video today. Buzzy Waxx and cast iron with an oven curing and a 24 hour wait will be awesome in the end.
best video around on this topic, thank you so much. bought some of your seasoning wax!
Glad it was helpful!
Best therapy session ever to help me bond with my new carbon steel….Question: should one wash the pan before every seasoning?
No need. Just wipe out. Thanks!
Thanks very much for the very comprehensive video on seasoning a carbon steel fry pan. I have just purchased a De Buyer fry pan # 5610.26 ( 10 inch ) with a 7.3 inch diameter contact surface.
My stove is electric ( non induction ) glass top . The location I would like to use for this pan is the left front and it consists of two elements , the inner one at 6 inch diameter and the outer one
at 9 inch diameter. I have the option of using the small one or both elements. The temperature setting control is 0 to 10. I would appreciate your recommendation on what option I should using for both seasoning and cooking , Thanks
One of the best clear detailed explanation of how to seasoning. Thank you
I also wonder if I need cool down before I wash the pan? And as well as hot water to wash everytime I finish cooking?
Thank you for making this! I was worried my first ever attempt I had done it wrong, but no, you have confirmed I was on the right track. My initial layers may have been a bit thick but i am more confodent now. Thanks again!
Good on you! If you think you have some soft thickness in your first layers you can always cook it on the stovetop at a low temp for 20 or 25 min then leave it overnight. That should help harden what you have.
dont panic about the season seasoning just cook with the pan over time it will get better
I don’t use chain mail scrubbers. I prefer to use coarse kosher salt and oil to scrub off any burned/stuck food particles. It’s effective on burned on food but won’t damage the seasoning.
When done, just wipe it out well and rinse with water if necessary. Then dry and do a post season if necessary.
I agree with many thin layers over time. That’s why mine tend to get seasoned by cooking with them after an initial seasoning or two.
I have a cast iron pan that I never did season (intentionally as part of an experiment), and now I can’t tell which one it is.
Amazing. The best I’ve seen and I’ve seen a lot. I’m going to get my pan back to base metal …as far as I can and slowly build the layers as you’ve explained. No wonder it went wrong. I didn’t understand the process. Wonderful!
Thank you so much. Fabulous, thorough instructions. Nit a cheap pan but so worth while.
Very good vid. I was rushing the seasoning and not giving it the time. Now I am and the seasoning on my de buyer is so much better. Watched all of your videos mate and I really enjoy them!
Thanks so much!
I like watching you you seem to have a lot of knowledge I have thinking adopt get ride of all my non stick and try to find pans and skillets I can do on a glass top stove and also use them on my grills any help there would be nice ,thanks
You'll be fine with iron and/or stainless steel
I just came across your video, it is nice to see a glass top cooking surface. Seems there are a million videos with gas very few with glass type tops that give details. As mentioned in previous comments this YT poster has shorter video's please keep that in mind and look a bit more on CC site before commenting on length.
Thanks for watching!
Question: Can I season this pan like I do my carbon steel woks - over a wok burner, like those used in a professional Chinese restaurant? The method I learnt was to use the massive flame output of the burner to literally “burn” away the protective wax coating from the manufacturer. Once that is done, I was taught to add a generous amount of high smoke point oil and deep fry an entire sliced onion. While the onion is browning I would carefully swirl and ladle the hot oil as close to the edges as possible. The onion and oil is discarded once the onion turns dark brown. Wok is allowed to cool and is considered “seasoned”.
Hi, yes, all good other that how you remove the protective coating on de Buyer
@Cook-Cuture Thank you so much for this comprehensive video. I seasoned the pan based on the instructions of the factory which came with the pan, so it did not turn out so great. I will have another go at it. Only question I have if the bottom I only season once and for one round, it looked like it on the video? I am using induction. Thanks so much!
Great video! Learned a lot. Best I’ve seen on this subject.
Glad it was helpful!
I do have a temp gun. What temp is ideal for surface temp? I have a Smithey carbon steel farmhouse on a gas stove. Using buzzywaxx. Thanks for all the good info!
Thanks a lot for this comprehensive guide. I'm new to carbon steel cookware and got pretty good results with my seasoning on my first try. Having enough patience is the hardest part :D
Glad it helped! You'll get there!
Thank you for your videos! I've just recently started with cast iron and have carbon steel on the way. You're the first source that illustrates flat top, glass top cooking. I live in an apartment and I can't choose a different stovetop. Your videos have helped so much! Thanks!
I think that set needs more knives.
edit: ok I was making fun before watching the video, but now that I've reached the end, I gotta say this was by far the most comprehensive tutorial I've seen on the topic. Thanks a lot!
Thanks!
Does/should the benefit of an extended seasoning-curing duration (of say 24 hours) apply to cast iron in the same way or to the same extent as to carbon steel, from your experience/understanding?
Also, would it be best (for establishing the most optimal initial/base seasoning) to gently scrub a brand new Field Company cast iron skillet with fine chain mail before the first round (and/or in between each round) of this extended-duration curing method (in the oven with Field Company seasoning oil)?
Great tutorial, thank you! I've been using mineral iron pans for a long time, and love them, although my largest pan got quite overheated after friends stayed in our place so I had to strip it and start fresh. I came across your tutorial when looking for ways to restore my pan, and when trying to use your stove top method I find, after 2 rounds, that the golden disk does not extend to the edge of the pan on my induction stovetop because the pan is quite large. I cannot fit it in my oven, which is a bit small. Should I just keep going with additional rounds hoping that eventually the golden color will extend to the edge? The induction burner is about the size of the pan bottom, and when I cook, the pan heats evenly, although somehow the change in color associated with the seasoning is still concentrated to the center of the pan. Any advice would be greatly appreciated. Thank you
Okay I've watched a couple of your videos and I find cast iron to be way easier to take care of for the day-to-day and does a great job for all cooking purposes unless it is acida food like tomatoes and then I use stainless steel
this explained my mistakes throughly. Thanks man
1) I bought a Vogue carbon steel frying pan that is not pre-seasoned; it doesn't appear to have a coating? Is there a coating? Should I was in hot water?
2) I noticed the knives are pointed upwards. Is this by convention to protect the tip (if one falls), or the height and position of the magnetic holder (I'm just curious)?
3) I read that frying potato peels with a half cup of salt (as a post-seasoning step) distributes the heat and helps post-season the pan.
At 37:29 you said "field scrubby" and "regular scrubby" Is the difference in the chainmail size? Or is one just with a sponge?
I knew I should have explained that better! Sorry. The Field scrubby is a small ring chain mail square rag and I like it for getting in the corners. Our 'regular' one is a larger ring and wrapped around a silicone sponge. I use it as my main scrubber for most washing. Here there are: Field: www.cookculture.com/collections/field-cast-iron/products/field-cast-iron-chainmail-scrubby Regular: www.cookculture.com/products/chainmail-scrubbers
I struggled with that exact same Mineral B DeBuyer pan for a couple of years. Some parts of the pan would retain the seasoning, but then chunks of it would start to come off. I cooked with various oils. I have very old cast iron and stainless steel pans, but I liked that the carbon steel heated more evenly (compared to the cast iron) and cleaned easier (compared to stainless). But I just couldn't maintain the seasoning on it. Your method of seasoning looks like it would work really well.
Good luck. Let me know how you make out!
Hi, thanks for the detailed explanation! I have one question though because I have seen many discrepancies with how should this pan be cleaned and treated after cooking, e.g. wash only with pure hot water and wipe the excess with a towel no soap at all; or hot water metal scrub and then towel no soap at all; or just traditional normal temperature water soap and any type of scrub and leave it out dry by it self. Thank You!
great videos !!! .... I just got a new OLD Matfer pan (no logo on the handle) ... did a oven seasoning and it looks real good ... very slick on the inside but still eggs are a PAIN ... it it finding the right temp to cook on my gas range .... ?????
I would suspect that, yes. Try 1/3 heat, preheat for 5 min, and see what happens.
This video was the best I’ve seen to showcase the precise time required, oil, and heat. So thank you! I have two questions: 1) can you give us a temperature you use when seasoning on stovetop? You said a “6” on the hob but what temperature is that approximately? 2) I can’t for the life of me figure out why my seasoning is ALWAYS splotchy. I followed your instructions to the letter aside from using the paste (I used canola oil). Is that the difference? I can’t seem to wipe off enough oil and whether I use the oven or stovetop it comes out sticky and messy.
I think it’s the canola oil which is very sticky. I used Larbee Puck (beeswax and lard) and it’s beautiful and glossy.
I have a pot of Crisco at home, used for seasoning my cast iron Dutch Oven. Would that be also good for seasoning a Buyer Mineral Bee?
Crisco can work great!
I inherited a Griswold cast iron pan that 4 generations of women in my family had carefully maintained the seasoning of. The inside was a smooth as a baby's bottom and it was as black as a witches heart. My husband left it out in the rain after using on the grill side burner. Nearest I ever came to homicide.
Hahahah! I actually laughed out loud. Thanks for the comments!
I love the Griswold I inherited from my mom. This video is about carbon steel though. I purchased one of these but haven't been able to season it well.
Does the oil residue melts and mix with acidic recipi,thereby wiping out the whole seasoning ex,tomato sauce or caramel
Damn, I needed this 2 weeks ago! I just got my first carbon steel pans.
Haha! The beauty of these pans is that you're never locked in. Quite easy to back up and redo!
I bought Black Carbon steel, pre-seasoned pans. I had no idea of the care and maintenance. This video made things so clear, thank you. I will start building up the layers to get the results I was hoping for. I've got plenty of time.
Just wanna say love your vids iv striped down my cast irons to bare with barkeepers and baught a de buyer for my first and am in the process of reseasoning all of them together. Much different than i was tought in the reaturaunt bizz
Good on you!
Thanks for an excellent video. My problem is that my pans are black to start with (from new). How do I know if they are seasoned properly following your instructions? Can I assume that they are never going to turn a golden brown?
If it has a slight sheen, and is smooth, you should be good
Hello, great video. I wonder if an IR thermometer would be more informative than saying the level you set your stove top at. I love my de Buyer thanks.
Hi, I don't like to reference an IR gun as most people don't have one.
For seasoning, would beef tallow/dripping work as well as seed oil? Trying to reduce seed oil consumption.
It can work fine but follow the same steps - very little per coat and cook it onto the pan
Would this also work for a carbon steel wok pan?
I have just ventured into carbon pans used cast iron for years so not a difficult transition these videos are quite useful I now have a lodge, 15" matfer 14 1/18, matfer 17 1/4 and a spring usa swiss steel with I find absolutely amazing, it's a more normal 12.5
I have learned a key to getting a great seasoning is heat. Finding that sweet-zone where the oil begins smoking has gotten me great results. 🔥
Such a good video. Thanks a lot for sharing!
Glad it helped!
Hello ! Thanks for the video ! I can't seem to get the sides to brown even after 3 layers.. I'm leaving it a long time to try to get the sides to go golden, long enough for the bottom to start to turn very dark brown and smoke a bit.. what am I doing wrong ? Thanks !
Hi, no worries. It will come over time. Just keep going!
Great instructions. I just ordered my pan and now am concerned that I have a glass cook top. What is the difference in glass top and induction? Will I be ok seasoning on my glass top stove?
Hi, yes, heat is heat. It will be fine.
Very important to allow the process of curing, the building of layers is key to Non stick on Carbon
Steel cookware.
Fantastic presentation, thank you!
Hi, just found this video and watched it all. You talk a about removing the burnt carbon after usage which in my case I though the pan was getting "darker over time" to reach the non stick everyone is talking about. I have been using my pan for over a year now and think I never reached the "non-stick" because of all the carbon built-up on the pan. Below the black carbon my pan is very well seasoned with several layers of flaxseed oil which looks dark gold like yours. Do you have an idea how I can remove this carbon to restore my pan? Thank you!
Wondering if seasoning on a much higher temp or max temp better outcome,and cooking at med heat will lessen the carbon when cooking