de Buyer / How to Perfectly season a Carbon Steel Frying pan First-time/Bluing/What to do before use
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- Опубліковано 3 лип 2018
- Hi everyone ! I post videos from Japan !
This is the correct de buyer carbon steel frying pan seasoning (First time/Opening method).
de BUYER 5110.26cm 'Carbone Plus' (France).
Method of Triiron tetraoxide(Fe3O4) Layer coating(Oxidize )"Bluing"
This is how to season a carbon steel pan for first time. The work of making polymerized oil film on the surface selectively forming is omitted. If you use the frying pan every day, the polymerized oil film is coated naturally.
Do the same with a Matfer bourgeat black steel pan or a Turk classic frying pan.
#debuyer#Seasoning#fryingpan - Навчання та стиль
Thank you for not having a 10 minute preamble of bullshittery and speechmaking
Why ? That juste a différent technique 😅 there is not just the traditionnal one you now.
I'm knifemaker and I now thermicals treatment on carbon steel, it's m'y job ! This heat treatment on you pan is very good protect against rust 😃
I got my pan last week and have been researching different seasoning methods. They are basically the same with differences in oil choices and either stove-top, oven, or barbecue grill. This is brilliant!!!! It never occurred to me to blue the pan first. It's been working for gunsmiths for a very long time, it should serve well for my pan. Thanks a million, taisa, for taking the time to create this!!!!
This worked real good. Thanks again.
It's my pleasure ! Please see the text below and imagine the layers.
【Brand new pan】
------------------------------
------------------------------
Rust inhibitor
------------------------------
------------------------------
Carbon steel (raw) debuyer pan
(or your Matfer pan)
------------------------------
------------------------------
↓↓↓↓
【Opening method / Make a Fe3O4 layer】
------------------------------
------------------------------
Triiron tetraoxide(Fe3O4) Layer (this video show how to make it)
------------------------------
------------------------------
Carbon steel (raw)
------------------------------
------------------------------
↓↓↓↓
【Final goal / this is perfect condition】
------------------------------
------------------------------
Polymerized oil film (use it every day)
------------------------------
------------------------------
Triiron tetraoxide(Fe3O4) Layer
------------------------------
------------------------------
Carbon steel (raw)
------------------------------
------------------------------
notice: after use
Wash pan with hot water.
Do not wash pan with dishwashing liquid.
The tomato sauce peels off the oxide film. If you make some tomato sauce, you may choice Stainless pan or Non stick pan.
@@taisa_video Yup, it's a Matfer 12 5/8" and I'm using avocado oil on it. Some things still stick to it but it cleans up good with hot water and a sponge. Thanks again for your help!
@@taisa_video "Thank you!" for making this video!!! It is by far the most Easy method and not complicated at all!
would it work on Schulte-Ufer iron-star 30cm? I looked everywhere on their website but there is no english translation or instructions. Thanks for your reply!
I seasoned my Matfer Borgeat using this method and it worked perfectly. I love the sounds this pan makes when knocking against the grill. Thank you for posting!
Enjoy cooking !
A New video has arrived ! "How to season a Blue tempered Carbon Steel Wok"
ua-cam.com/video/VrUSPBIqlSA/v-deo.html EBM ブルーテンパー 中華鍋 のシーズニング
Thank you very much!!! This method is great! I am so happy that after so many years I found your post! Everything works now! I seasoned my new de Buyer 9.5" omelette pan and folded my first ever French omelette! Thank you very much!
It's my pleasure !
Wanted to thank you. Process is perfect and I highly recommend it. My de buyer is perfectly seasoned after your approach and applying a couple of layers of polymerized oil. Cheers from Italy.
My pleasure. I’m happy to help. Triiron tetraoxide(Fe3O4) Layer + layers of polymerized oil = Perfect seasoning.
How do you apply layers of polymerized oil? So I have to do the process from the video, and then another process? Can you please help me understand it so that I do it right the first time? Do I need to make a process after each use?
@@myyoutubejourney2469
Watch my another video please.
"How to season a Wok"
ua-cam.com/video/VrUSPBIqlSA/v-deo.html
you can understand how to make layers of polymerized oil.
taisa thanks !
A New video has arrived ! "de buyer/The truth of seasoned carbon steel frying pan. How to Cook Perfect Fried egg." ua-cam.com/video/Bv5evTlV38c/v-deo.html デバイヤー鉄フライパンで目玉焼きを完璧に作る方法
Hey there awesome vid. what do you suggest on scraping the food bits? I kind of started cooking too early.I thought it was already completely seasoned
My pleasure. I’m happy to help. Triiron tetraoxide(Fe3O4) Layer + layers of polymerized oil = Perfect seasoning.
Thank you so much for this video! i used your method on my DeBuyer B pan and it came out excellent! After heating, I seasoned three times with very thin layers of canola oil. Maybe a tea spoon of oil and the wipe it off thouroughly and then heat. The result was an extremely smooth pan, much better than my first attempt at seasoning, which I did in the oven. I think it is important that you wipe the oil off very thouroughly! No drops, or droplets, or even streaks of oil should be visible. If there is too much oil when heating, stains and blotches will form and this unevenness will make the pan less smooth. Since I have induction stove top, I used my gas grill to heat up the pan. I removed the griddles to be able to really reach the flames. The colouring process happened just like yours, from grey to black to blue to silver, pretty amazing! By the way, now that the pan is finished, do you recommend using metal utensils in the pan? I´m afraid to damage my beautiful surface.
If you use a frying pan to stir meat and vegetables, do you hit the bottom of pan by spatula ? In that case, a wooden or bamboo spatula is better. I usually use a wooden spatula. Since I am Japanese, I also use long wooden chopsticks well. Therefore, the surface is not scratched.
Still, I sometimes use a metal spatula. Moreover, it is so violent that the bottom is damaged. On the bottom of my bread, I can see the silvery skin before seasoning. But the wound will naturally return to black in 2-3 days.
Dumplings are a popular food in our country. Original Chinese food. They steam or boil dumplings and eat them. However, Japanese people bake on an iron plate or an iron pan. At that time, burn the bottom of the dumplings and cook it so that it sticks to the frying pan. It is a pleasure to peel it off with a metal spatula.
Anyway, let's try wood and metal spatula. You don't have to worry about anything. Because you have become a seasoning master. You can reseason at any time.
I have a mineral b arriving tomorrow and I was plotting to just season it with the beeswax it come with so just removing excess amounts of wax and then subsequently use thin layers of oil to further season it
Hi Henke, what benefits did you notice after blueing the pan? as opposed to seasoning without any blueing?
Thanks so much for sharing this video. I did this to my new woks a few years ago and it did the trick. I just got a De buyer pan 11" haven't touched it yet but I will try this on it. I noticed you didn't do the sides were you worried about warping the flat bottom? I have a wok burner do you think a Guy could put to much heat to fast or should I let her rip? I never seasoned a flat bottom steel pan like this before only the round wok pans. Anyway thanks for sharing this video I appreciate the information and I will let you know how my De Buyer turns out.
I never worried about warping the flat bottom. Debuyer 26cm carbon steel pan has 3mm thickness. You can season 11' pan easy by your wok burner. Please enjoy cooking !
Thanks for a good way to seasoning, works perfect
You're welcome. A New video has arrived ! "How to season a a Blue tempered Carbon Steel Wok"
ua-cam.com/video/VrUSPBIqlSA/v-deo.html
My pan works very well after following these steps😁 thank you!
My pleasure. I’m happy to help.
Thanks for your demonstration. It's really helpful. And I have a question: I have learnt that de Buyer's blue steel series' colour is due to a surface thermal treatment for temporary protection against oxidation without coating. Is the blue steel made like this way before its cookware are manufactured?
The FORCE BLUE series has already been heat-treated and is officially advertised by Debayer. If you buy the FORCE BLUE series, no need to empty-frying it. However, it is only valid immediately after purchase. If you do any maintenance on the pan (removing and re-seasoning the oil layer), you will need to reheat it as shown in this video.
@@taisa_video Thank you very much!
taisa san, I followed this video and the one for wok seasoning for my de Buyer mineral B and it worked perfectly, nothing sticked since first try! Hontoni arigato gozaimasu. The only thing is I could never get my pan to silver after blue... it's between blue and silver... With induction. I still seasoned it after and works really well.
My pleasure. I’m happy to help.
I have watched a lot of videos on seasoning carbon steel pans and noone has mentioned Fe3O4 step. THANK U for sharing that very important secret. 🙏🙏
You absolutely right.
Can you do this after you’ve already seasoned once?
What's the benefit of Fe3O4 step? What does it do exactly, according to science? I'm new to carbon steel.
for all the disbelievers, this is how woks are seasoned for first use in china. traditional and effective.
I am Japanese, live in Japan. This is how to season a steel pan for first time. The work of making polymerized oil film is omitted. If you use the frying pan every day, the polymerized oil film is coated naturally. Most carbon steel frying pan users in Japan have been using this method for a long time to start the seasoning process.
In the past, most woks in China were made of cast iron. After the end of Mao's Cultural Revolution and the opening up of China's economy in the late 1970s, China decided that it needed to develop its steel industry and organized an overseas inspection team. In the late 1970s, China organized a delegation to visit overseas. Japan and "NIPPON STEEL CORPORATION", which had the world's largest production of crude steel at the time and the latest technology, accepted the delegation and provided technical guidance and technology. Japanese steelmakers provided technical guidance and built a huge steel plant in China. As a result, China was able to produce large quantities of thin sheets of good carbon steel suitable for processing, and the inexpensive and beautiful Chinese wok we see today became commonplace.
Many people in the world do not know this, but Japan has been providing economic and technical assistance to China since 1979. We continued to provide economic and technical assistance for 40 years until 2018, when we stopped accepting new projects, and all assistance will be completed in 2021.
they do it the same way in china and in chinese restaurants
中華料理店で同じやり方使いそうです。私も中華料理店で見たことがあります。
@@taisa_video Fascinating story! I never heard of this! Thanks for sharing! 美味しい料理をこれからもよろしくお願いします！
@@___xyz___ thank you. Heating the frying pan in an empty state to create a layer of tri-iron tetroxide prevents rusting and makes the layer of polymerized oil film even easier to adhere to.
@@taisa_video This was so insightful and makes so much sense when I think about it. Thanks for sharing.
So heat on high for 12 minutes? Let cool for 15 minutes? Apply oil, and then fry food?
1. Heat on high 15-20 minutes (You can judge by color change, Original -> Black -> Blue -> Silver, In this order color change).
2. Cool down 15-20 minutes.
3. Apply oil, and then fry food.(deep fry meat or something is better.)
4.(No video) I recommend coating oil layers on the frying pan. I use chicken's leg skin oil. Chicken's leg skin oil is easy to make oil layers.
The time required for the heat treatment depends on your stove. On the 3.5kW side burner of my grill, it takes 20-25 minutes for a 28cm skillet. Doing the same on my 9.5kW mobile gas stove only takes 5-10min.
The skillet then is not seasoned yet, it's only heat treated. You can season it before the first use with one of the known methods or simply oil it and start frying food. It will develop a seasoning over time then. But a pre-seasoning helps protecting it from rust and food will stick less if there's a first layer of seasoning already applied.
Si el primer curado no ha funcionado porque se siguen pegando los alimentos….¿sería efectivo hacer un segundo curado de esta manera? Muchas gracias.
El vídeo lo encuentro bastante interesante. Agradezco mucho que lo hayáis subido.
Thank you for the seasoning demo! However I have some concerns about heating without oil. Are you sure that won't damage the pan at all? Could it causes any deformation in the shape?
You can find many carbon steel frying pan videos on my channel. Will my frying pan be deformed? Take a good look. What the heck are you worried about with a 3mm thick carbon steel frying pan? If you buy the same one as me, it will outlive you.
I had the same concern, but I loved the bluish color. . So I just did it. about an hour ago. It's beautiful and non stick and not warped at all. I'm happy I blued the metal first
The two main causes to warping is severe uneven heating and temperature shocks. The uneven heating usually results from heating large pans (like 12") over small burners. The center gets very hot compared to the cooler sides trying to catch up, thus deforming the pan with this temperature difference. Shocking the pan like dropping some ice-cold liquid in a pan heated for a hard sear or dunking a hot pan in a sink is another easy way to deform the pan.
If you have a gas burner it shouldn't be a problem. However, induction almost always has a tiny heating area. I'd recommend against this method for induction. I bought a butane burner due to my built-in induction top being so aggravating in this regard.
I just did this heat treatment to my new Matter. It was perfectly flat before and still was after.
Fascinating. All I've seen are the ones using a hin skim of oil in oven or oil/salt/potato skins on cooktop, which leaves a very uneven and aesthetically unappealing surface. I have a Mafter (they call it black carbon steel, not sure if that is different). Would your method work on that just as well?
Matfer Bourgeat Black Steel Pan is very nice pan. This method work on it.
Please see the text below and imagine the layers.
【Brand new pan】
------------------------------
------------------------------
Rust inhibitor
------------------------------
------------------------------
Carbon steel (raw) debuyer pan
(or your Matfer pan)
------------------------------
------------------------------
↓↓↓↓
【Opening method / Make a Fe3O4 layer】
------------------------------
------------------------------
Triiron tetraoxide(Fe3O4) Layer (this video show how to make it)
------------------------------
------------------------------
Carbon steel (raw)
------------------------------
------------------------------
↓↓↓↓
【Final goal / this is perfect condition】
------------------------------
------------------------------
Polymerized oil film (use it every day)
------------------------------
------------------------------
Triiron tetraoxide(Fe3O4) Layer
------------------------------
------------------------------
Carbon steel (raw)
------------------------------
------------------------------
notice: after use
Wash pan with hot water.
Do not wash pan with dishwashing liquid.
@@taisa_video You are very skilled at what you do but I am more confused than ever. I have another new carbon steel pan so I want to get this right. How do I know if the rust-prevention coating (beeswax) is removed before I start to heat the pan? I have scrubbed vigorously but do not want to use Bar Keeper friend or steel wool since you said that hurts the surface and it will not create the metal reaction.
@@PaulHeagen
>How do I know if the rust-prevention coating (beeswax) is removed before I start to heat the pan? <
A. Keep high heat your gas stove. That's all. After 10 minutes, the rust-prevention coating (beeswax) has been burned and gone.
Your frying pan is made by steel, is not made by silk. You don not have to mind anything. if you want to use steel wool, you can do it. if you want to use Bar Keeper, you can do it. if you want to use sand paper, you can do it. Never mind anything. Carbon steel frying pan requires maintenance once every 2-3 years.
Everyone is doing it on their own.
ua-cam.com/video/Y_zcLpMgFsE/v-deo.html
ua-cam.com/video/p43hr8nYUew/v-deo.html
ua-cam.com/video/2YeEAmRown0/v-deo.html
Most important things:
Eat delicious fried eggs, not season frying pan.
Seasoning
1 Wash your frying pan.
2 Burn the frying pan, Keep high heat your gas stove 20mintues.
3 Use your frying pan every day (make Vegetable Stir fry, 2-3 times)
(or make polymerized oil films/ ua-cam.com/video/Bv5evTlV38c/v-deo.html )
How to make Fried egg
ua-cam.com/video/Bv5evTlV38c/v-deo.html
Enjoy your cooking !
hi taisa, thanks for uploading this very helpful video. i just bought a de buyer pan and followed your video. after cooling off the pan for 20 mins, i poured some avocado oil and wiped it with kitchen paper... well, the pan looks great except that i noticed the oil colour turned to orange! is this some sort of chemical reactions? is it safe to use the pan?
Noproblem. Use your debuyer everyday !
When I buffed in the olive oil, the residue on my paper towel was also orange. So I think it’s normal. This is on my debuyer 👍
Thanks for the video!
- Do you think this method will also work for De Buyer Mineral B model?
- When heating the pan, do you use high heat? medium?
It works all carbon steel pan, deBuyer/mauviel/Matfer...
Keep high heat.
@@taisa_video thanks for the tips!
@@taisa_video just out of curiosity, do you think this bluing/oxidizing will also work for cast iron? (assuming any existing seasoning is stripped off and the iron is sanded down until it’s silver color)
@@ivanpark I do the same thing with my cast iron skillet. Everyone does it in Japan.
1 Washing
2 Burning-Empty
3 Apply a thin layer of oil
4 Burning-oil
5 Repeat 3.
6 Repeat 4.
Repeat as often as you like.
Watch my video please.
ua-cam.com/video/hCGV3wqTbgg/v-deo.html
This is how I seasoned my wok and it's how I'll do my new pan once it arrives. Thanks!
Thanks Taisa for the sharing it absolutely did the work for my new de buyer!! However, I got another brand new blue carbon steel 2mm thick do I do the same seasoning as this? 🙏🏿 look forward to hear from you
How long did you heat the pan for and was it high heat? TIA
Around 20 minutes, keep high heat.
@@taisa_video Would this work in the oven? I don't have a gas stove.
@@squatch545 Too low temp in oven. Use better indoor portable cassette gas stove, or outdoor gas stove for camp/mountain/trekking. not expensive, easy to buy.
@@taisa_video Do portable gas burners have enough heat (BTUs) ??
@@squatch545No problem, but the heating time will vary depending on the power of the fire.
Great video, this is how I season all my woks, best way
Hey Taisa thank you so much for this video! I’ve tried almost every way of seasoning my carbon steel pan but nothing has worked! This is my last try before i throw the pan away! I heat it ul for 15 min but no color change is that normal? What can I do? You think the pan already went through the reaction without changing colors? Thanks in advance for the help!!
wash your pan hardly enough to remove all residue until the pan looks like the new from the store. then use this method.
" Mottainai ! " Please, do not throw your lovely carbon steel pan away. My video shows "First time method of how to make the Fe3O4 Layer " . I do not know which company your frying pan was manufactured by. I need more information about your pan. Ok, You alredy tried season your frying pan many time and you use your frying pan almost every day. Perhaps, Your frying pan may has
got oil layers of polymerized oil film. In that case, you can not watch the reaction of changing colors.
Please check my new video "How to season a a Blue tempered Carbon Steel Wok"
ua-cam.com/video/VrUSPBIqlSA/v-deo.html EBM ブルーテンパー 中華鍋 のシーズニング
JH, your problem is simply that you are not getting the skillet hot enough. I had the same problem as you. I discovered I was being too timid on the temperature. Cookware like this seems to need one good season at *really* high heat. Just like this video shows. If you feel the urge to turn down the flame at any point, resist. There is no way you will be able to hurt the pan. Just make sure your range vent hood on high or keep a window open. You can also wipe the skillet with an oiled rag while it's screaming hot (use gloves to protect your fingers) and this will polymerize some oil onto the surface. This video didn't show that.
The color change will only happen if the pan is brand new and has never been heated at all. Since you've heated your pan before, you won't ever see that color change.
Hey JH, did youanage to get the change color? Also, I'm wondering how to clean the pan back to as close as new, white vinegar? Also, will the pan wrap if I cleaned my seasoned pan and then season it using this method?
I own two de buyer cookwares. For the 1st, I followed the manufacturer s seasoning instruction, and it didn’t work well. The seasoning was flaky and kept falling off... I’d no idea what went wrong and had to strip everything off with canned tomatoes. For the 2nd one, I followed your initial seasoning technique, it worked great for me.
Thanks for this great video!
The important thing is to make a layer of Triiron tetraoxide (Fe3O4) before seasoning with oil.
Foods
--------------------------------
Cooking Oil
--------------------------------
polymerized oil film
--------------------------------
Triiron tetraoxide
-------------------------------
RAW Iron (Frying pan surface)
-------------------------------
Enjoy cooking with your de buyer cookwares.
hello Taisa,
I think this type of seasoning is great for dry dishes with oil like meat, eggs etc.
But I wanted to know how this "thermal seasoning" reacts if you cook a dish with water such as lentil dal, pasta rice, etc. in the pan?
Does this negate this type of seasoning that you propose?
Do we have to do it again after each dish of this type?
Thanks you ! 😃
Your question is not about seasoning. You know what cookware to use for what dishes.
By the way, all you need to know about seasoning is don't cook with tomatoes (canned, paste, juice, etc.). They will oxidize and the surface of the seasoning will come off.
@@taisa_videoFor all those kind of meals you can use inoxsteel, Is a Little tricky to use first times but Is a Lot better than chemical coated cookware like teflon
Do you also have to coat the bottom of the pan with oil? Or does the Fe3O4 later protect it from rust?
Do you normally handle your frying pan with care?
How often do you use the frying pan?
Where do you store your frying pan?
How many times a week do you use the frying pan?
I recommend seasoning the outside as well to create an oil layer just in case.
I rub or slam the bottom of the frying pan vigorously into the Stove grates. That's because I often make fried rice. I use my Debuyer extremely hard because the carbon steel frying pan is so sturdy. I use Debuyer three times a week. Therefore, the outer seasoning is useless in my case.
@@taisa_video I do handle the pan with care. How often I use it depends on what food I will be cooking, on average I think 2 to 3 times a week using the carbonsteel pan. Still have to learn how to cook properly and clean the pan properly.
Messed up the seasoning part a little bit. Had the pan turned from black back to silver but rubbed oil on it too soon (too hot, didn't let it cool down). So the oil turned brown leaving uneven brown swirls of oil. But since it has turned silver/blue I guess the Fe3O4 layer is still formed.
Now have to proper season it further with oil. Eventually will try to fry rice with this pan! Just added a thin layer on the bottom of the pan as suggested. Thanks!!
@@dropdatabase
Watch my video please
"How to Cook Fried rice"
ua-cam.com/video/1uYDdvFkS4c/v-deo.html
I just tried this yesterday with a Du Buyer Carbone fry pan. I put it on my outdoor jet burner on full blast for about 10 minutes. I let it cool till able to handle and then rubbed a very thin coat of flaxseed oil as that is what I had and blasted it again until it smokes. I let it cool and then repeated the process a total of 4 times. I then brought it in the house and fried an egg on my crappy glass top electric. The egg fried perfectly and didn't stick. Nothing has so far.
Perfect !
Hi Taisa May I ask after doing this is it okay to follow the the seasoning using potato peel, oil and salt which mostly way of seasoning carbon steel pan which I have watched. I am waiting for my de buyer carbine plus 5110 model. And excited to try this before seasoning. I hope you will reply. Thanks in advance.
No Japanese season a frying pan with potato skins, oil and salt. In my case, the first thing I do is to make stir-fried vegetables. And, I carry out high temperature cooking with oil on a daily basis. After one to two months, the frying pan is naturally seasoned. Make fried rice, bake bacon, or grill steaks. Tomato cooking is a no-no. Vinegar should also be avoided.
The important thing is to use and maintain the pan.
As soon as you are done using the pan, wipe off the dirt and oil with a tissue. If the pan is clean after wiping it with a tissue, you can do nothing with it. If you need to wash the pan, wash it with hot water only. Do not use a steel wool brush. Wash it with a soft sponge. When cooking with a frying pan, always preheat it to a high temperature before using it. Even if you want to cook at a lower temperature, preheat the frying pan until it is hot. If you want to lower the temperature of the frying pan, add oil or let it sit for 1-2 minutes.
Impatient people can't wait two months for seasoning. Such people like to turn the frying pan pitch black with a layer of polymerized oil film. The method of making a polymerized oil film layer is simple. All you have to do is to coat the frying pan with very thin layer of oil and heat it to high temperature. After repeating this a few times, the frying pan will turn black. You can find videos of chinese wok seasoning on my channel. You will learn how to season a frying pan.
ua-cam.com/video/VrUSPBIqlSA/v-deo.html
My recommended seasoning is to use the skin of a "chicken thigh". The method is simple.
First, Preheat a frying pan.
Next, fry just the skin of the chicken thighs. A lot of fat will flow out of the skin.
This is called "chicken oil (Ci-yu)" (Chicken-fat) in China. It is used in ramen soup and as a finishing touch to fried rice.
When you season a frying pan with chicken fat, you get a strong polymerized oil film.
My wok seasoning video also is used chicken oil. This is my secret technique.
Hi Taisa thanks for the information 😊
Hello, I actually got the same one. Excited to firstly let go of the non stick pan cooking. Though I have a question: Would the first-time seasoning work on a ceramic stovetop? In Germany many households only have these, inductions or less and less gas stoves, but since my landlord included the kitchen I had no other choice.
It will work if the frying pan itself is heated to a high temperature. You can also season with a portable gas cassette stove stove (Gaskocher Campingkocher) as an option.
@@taisa_video Thank you for your reply! I'll try it on the stove first. If it won't change the color after like your video, is there any way to do it in the oven?
@@annietogo Viele Leute brennen ihre Pfannen im Ofen ein, dass funktioniert super, oder noch besser auf einem Grill wenn dass vorhanden ist. Ich wohne zwar in ner kleinen 40qm Mietwohnung mit sehr kleiner Küche und einem Antiken Seppelfricke Gasofen aber ich habe heute meine allererste Eisenpfanne eingebrannt und bin grade doch ein wenig dankbar für meinen ranzigen Gasherd :D
@@feena9241 Ja, ich habe das mit dem Ofen als Alternative gefunden, obwohl meine Methode am Ende gut geklappt hat, auch wenn sie jetzt echt komisch aussieht und nur der Pfannenboden und der untere Teil an den Seiten gut eingebrannt sind :'), haha. Hf cooking!
@@annietogo Naja, hauptsache es hat geklappt, muss nicht wunderschön sein :D
Thanks for the video. Did you heat the pan on high, med, or low heat? For how long? Your video said it was at 4x speed but no actual time or temperature was posted. Thanks for any help.
keep high heat. I don't know how is your gas stove power. You should watch change your pan's color like this video. You can check this video's timeline, and 4X is answer, but it case is about using my house's gas stove power. Not your house. I think you will high heat around 20 min or more.
@@taisa_video Thank-you for the reply. I did extrapolate the timeline & had a reasonable guess as to how long you heated the pan. I just wasn't certain if the video was edited & I missed some time not shown. I will use high heat & keep an eye on it. Thank-you again. Cheers from Canada.
@@Imightberiding Change pan's color is most important. Canada has a culture similar to that of the United States. I have a lot of relatives living in Canada so I understand that. Probably the power of your kitchen gas stove is much greater than my Japanese stove. Heat for about 15 to 20 minutes. The color will go beyond blue and return to silver.
@@taisa_video Thanks again for your time, your reply & the information. Cheers.
動画ありがとうございます。私のフライパンの場合、最初に使用説明書とおりにポテトの皮と塩を使ってseasoning しました。しかし、使用しているうちに最初のコーティングが剥がれてきてしまいました。。。どうすれば宜しいでしょうか？
この動画は、防錆と油の馴染みを良くするためには、フライパンの表面に四酸化三鉄Fe3O4の薄い膜をベースに作り、その上で自分で好みのシーズニングをするといいですよ、という案内です。ポテトの皮と塩では四酸化三鉄Fe3O4の薄い膜は生成されません。四酸化三鉄Fe3O4は黒錆です。黒錆びを発生させることで赤錆Fe2O3の発生を抑えフライパンの腐食を防ぎます。メンテナンスとしては、最初に紙やすり(耐水ペーパー)で全体を綺麗にして元に戻し、あとはこの動画のようにするだけです。油を使うシーズニング(重合油膜の層を重ねて作る)は好きにしてください。毎日使えば自然にできます。購入してすぐに真っ黒にアマニ油を焼き付ける人もいます。それは好き好きです。ガスコンロで作る四酸化三鉄Fe3O4の膜は薄いのでスチールウールで洗ったら無くなります。トマト料理も厳禁です。どうなるかの動画もアップしてますので見てください。もしフライパンを毎日正しく使って、使用後は高温加熱してしっかり乾かしているなら、シーズニングは本来は不要です。なぜなら錆びませんし自然に油膜もついていきます。そもそも食材が張り付く張り付かないは、また別の科学の話です。あまり細かいことは気にせず、毎日のように正しく使い正しく管理することが大切かと思います。
@@taisa_video ご丁寧にありがとうございます。大変助かります。このまま使用してみてダメなら教示していただいた様にメンテナンスして最初からやり直してみます。P.S.ではポテトの皮と塩は何のためでしょうかね。不思議ですね。
hi do I need to redo the whole process if I cooked something acidic with the pan, e.g. tomatoes? thanks!
If you are looking for perfection, the answer is YES. You will need to perform the process in this video before seasoning again. To begin with, I recommend using a stainless steel lining or tinned copper pan for the tomato sauce. Stay home, Enjoy cooking, and please be careful with the COVID-19.
For short time, probably not. For long acidic cooking (tomato based meat sauce for example) better to use a stainless.
Will this work if I use flat electric stove or is the oven a better choice for my De buyer mineral B pro ?
Never use oven, please. The paint on the handle will melt and destroy your oven.
Perhaps an electric stove would work.
Using a portable cassette stove will work.
Alot better than manufacturers direction. This is how woks are seasoned.
hello nice video you have there, can i season it using portable induction or electric hob? i don't have gas hob unfortunately
I'm guessing that's possible with the higher power of the IH or Electric heater.
@@taisa_video thank you! Stay safe n happy cooking
@@WanAdrian I think portable induction is probably very lacking in power. It is convenient to have one portable gas stove. Having a gas heat source in the event of a disaster is important for securing a lifeline.
@@taisa_video i think you are correct, i might to buy a spare portable gas cook top in an event of no electricity or others. By the way i did the method like you have shown using electric stove the color turn from ori - black - blue - brownish 30mins high heat but i havent tried to fried eggs yet
@@WanAdrian Watch my another video. ua-cam.com/video/Bv5evTlV38c/v-deo.html STAY HOME, SAVE LIVES.
My pan is now bright blue after 20 mins it looked silver with a bit of blue near the handle. After cooling It, it turned a bit blue then I added the oil to season it & it's now bright blue. Is it safe to cook on in this state?
Nothing is wrong.
You're in the perfect position.
Use it every day.
For a while, wash the pans only with hot water.
@@taisa_video thanks I love the blue colour it's very 😎 looking.
What if I seasoned my pan without bluing it on high heat first? Still ok?
By heating the frying pan as empty, it is possible not only to make a layer of triiron tetroxide, but also to burn the paint applied at the production plant. If you buy a frying pan, the first time, you should heat the frying pan as empty as in this video.
I'm currently testing for reporting on UA-cam. The surface of a fully seasoned black frying pan was sanded and tested back to what it was on the production line. I've been using a raw frying pan without seasoning for several months.
As conclusion
1 Even if you do not make a layer of triiron tetroxide, there will be no problem that someone will die.
2 However, without the triiron tetroxide layer, the layer of the polymerized oil film does not easily stick to the surface of the frying pan and easily peels off.
3 After all, triiron tetroxide layer + polymerized oil film layer = correct seasoning
4 A frying pan with correct seasoning is comfortable
How about Made In's Blue Carbon Steel? Should I still heat it up and create this extra layer? Fe3O4 layer.
No. You do not need to make a Fe3O4 layer, if you will buy de-buyer "FORCE BLUE" series pans.
@@taisa_video What about Made-In Blue Carbon pans? This one: madeincookware.com/products/blue-carbon-steel-frying-pan?variant=32118575988815
Hi, question, what about the outside of the pan? Does it need to be oiled after bluing as well?
Do you use a gas stove?
Do you use an induction stove?
There is no point in seasoning the frying pan because the bottom will rub against the Trivet.
but,I think the side surface can be seasoned.
@@taisa_video gas
@@mr.grumpygrumpy2035 The side surfaces only need to be greased very lightly one time. There is no need to season the sides because they are heated by the fire and become hot when in use. As for maintenance, be sure to wash it only with hot water.
Taisa, I recently purchased my first deBuyer and have not seasoned it yet, as I like to research... Many different methods and yours is the first without using oil, salt and potato peels first, then coating with oil while heating... I am tempted to try your method, as it seems simplest, makes sense and the comment section seems filled with good results. Other than washing initially with soap and water, how did you remove the beeswax coating..? Thanks in advance for your help...
You can forget about beeswax painting without thinking about it at all. This is because it is not harmful to the human body. Also, the paint will dissipate as soon as it is heated. All you have to do after washing the frying pan is heat it up at a high temperature on the gas stove. Then "Triiron Tetraoxide" (Fe3O4) is formed on the surface. Triiron Tetraoxide" (Fe3O4) keeps rust out of the frying pan. Once that's done, I'm sure you'll want to create a polymerized oil film layer. That's because a frying pan coated with a polymerized oil film layer will turn black and look beautiful and look like a magic tool your grandma used. It makes the food less sticky. Watch my video please "How to season a Wok" ua-cam.com/video/VrUSPBIqlSA/v-deo.html To make polymerized oil film layers are very easy. All you have to do is to pour a small amount of oil in a frying pan, spread it as thin as possible and heat it until it turns black.
@@taisa_video excellent information. You earned a sub...😉😉
Just ordered a De Buyer carbon steel pan . Could you please tell me how long this prosses will take ? I will use a portable gas stove top with a 3 kg gas bottle and a big burner for the initial seasoning and then I will use the pan on my vitro ceramic stovetop. The bad thing is that the handle is covered with an epoxy material and the pan is not oven safe. Thinking of burning and removing the epoxy cover , should i do it? Thank you very much for your very informative video.
It will takes 20-25 min. I am not in favour of removing the paint from the handle of the De Beyer model 5110 or Mineral B. If your cooking style is to frequently put the frying pan in a large oven, then you should just buy a De Beyer's another model with a stainless steel handle. De Beyer sells carbon steel frying pans with stainless steel handles. The Pro model with an Eiffel Tower design on the handle is well-known (MINERAL B PRO / Ref. 5680). They also sell a two-hand grip round pan without a large single handle as ideal for ovens.
Where are you from?
Few Japanese kitchens are set up with large convection ovens like those in the West. Most ordinary households use small electric ovens with microwave functions. We Japanese are basically Buddhist. We don't have a culture that celebrates Thanksgiving, which is why we don't cook turkey in a large oven. At most, a small oven capable of baking a tall chiffon cake is sufficient, even for housewives who like to cook. In Japan, therefore, the style of cooking with a frying pan directly in the oven is extremely rare.
By the way, there are other videos uploaded to this channel about De Beyer's carbon steel frying pans. Please take a look at those too. I am currently using the pan comfortably without any seasoning at all. People who have the skills to use frying pans correctly and the information to manage them correctly do not season them at all. For example, in countries all over the world, grandmothers in the past learnt and practised such things in their daily lives.
Enjoy cooking !
Thank you very much for your prompt replay! I am from Greece and living in Aigio a small town in north west of Peloponnese next to the Corinthian gulf. The pan I have ordered is a 28 cm diameter. I thought that by removing the epoxy cover handle I can finish a large thick steak in the oven .. its not a big deal .. I will see how it goes and next I will buy another one as you mentioned, from the pro line with a stainless steel handle ... or the other one with the two short handles. The oven in my home stove is length 42 cm x width 48 cm x height 35 cm and it is electric also can be used with air. Thank you very much once more for your time and kindness to inform me , take care and happy cooking !
can mauviel m'steel do it this way? Will it burn become silver?
debuyer/Matfer/Mauviel, They're not much different.
I have a few stainless steel pan and I wash it with detergent every time I use. I just purchase a 24cm De buyer mineral b, isnt' the pan become smelly when only wash with hot water ? I live in Hong Kong which is extremely humid, I am afraid the pan will develop bad smell after frying different food, etc, chicken thigh, steak, eggs. Thank you for your advise.
Free Hong Kong !
"Absolute Basic Behavior"
Wash the pan immediately after use.
1) Immediately after cooking, wipe off any cooking oil or sauce left on the surface with kitchen paper (or tissue).
2) Then wash it with water or hot water. Do not use a steel wool sponge to wash the pan.
3) Wipe up any water droplets from the washed frying pan with a tissue or towel.
4) Then heat the pan on the gas stove for about 1.5 minutes. The surface of the frying pan will naturally reach 160°C or higher. Germs cannot grow.
5) Leave it to cool for 5 minutes.
Cooking fish will not remove the smell from the pan. Here's a more effective way to get rid of the smell.
After the process in 3).
A) Fill a frying pan with water and add the baking soda and bring to a boil for 2 minutes.
B) Add the milk and bring to a boil for 2 minutes.
C) Fry the dripped coffee grounds for 2 minutes.
D) Fry the salt for 2 minutes.
@@taisa_video thanks Taisa, I manage to heat the pan into blue tone and season it with 2 layers of canola oil. the cooking surface turns into a dark green color while the bottom turns into rainbow color. Is that normal ? my first fry egg test fail and it sticks.
@@ngterry9653 Blue color: Not enough heat.
Thank you for standing with HK. I like to try your way to season my new De Buyer. Stay healthy and safe during the pandemic.
All the clips I have checked out use oil. This is the only one without oil. For the 1st time, can I cook bacon instead of fried vegetables? Thx
This is a video showing what you should do before seasoning. You have two options after this. The first method is to coat the frying pan with a very thin layer of oil and heat it to create a polymerized oil film. The other is to use a frying pan every day. I use it everyday to make polymerized oil slicks naturally. The other is to use the frying pan on a daily basis. I use it everyday to create a polymerized oil film naturally.
>can I cook bacon instead of fried vegetables?
iYou can fry any foods what you want to cook. I often season my frying pan with chicken skin's oil.
What kind of kitchen faucet is that spray is awesome .... And thanks for the video great info.....
Almost 100% of Japanese homes are equipped with shower-style faucets.
Dear Taisa, I am trying to re-season my de buyer pan, the pan was soaked with vinegar to remove the layers. However when I heat up the pan with high heat , it does turn into blue and then silver, but I see a layer of red color patch (which I think it is rust formation) also develops during the high heat process. Is there is way to prevent this ?
I recommend you to use sand papers. You can remove red rust perfectly, If you re-season your debuyer. I will upload footage of re-season de-buyer frying pan before long.
@@taisa_video thanks. The rest rust is not there when I clean my pan. But red color builds during the high heat Triiron tetraoxide oxidation. Do you mean I use sand paper after the tetraoxide oxidation ? WIll it rub off the tetraoxide together as well ? Your reseasoning video will be much appreciated
@@ngterry9653 >"vinegar to remove the layers" I always use sand paper to remove the layers. I don't know why your pan get rust, If you're concerned, I still think you should sandpaper and season it from the start.
I have a brand new 12" B Pro.
I own an electric range and a Iwatani Cassette Feu 15,000 BTU.
But it has only a 3" wide burner, is it gonna be too small for a 12" pan? May it cause the pan to warp?
How high is flame ? Highest position ?
A New video has arrived ! Please watch my video and subscribe to my channel.
"How to Make Japanese Egg Fried Rice (Chahan) /de Buyer Frying Pan / 家庭用コンロと鉄フライパンで張りつかずに炒飯を上手に作る方法"
ua-cam.com/video/1uYDdvFkS4c/v-deo.html
How high should you turn up the flame in the beginning?
Max high heat in my home gas stove, from start to end.
How long do you keep it on the burner, before the cool down?
around 20 minutes, keep high heat.
@@taisa_video Thanks. I have a new De Buyer on the way. You could add a super.
I'm not sure my electric stove can reach such high temperature, it sometimes turns down automatically and I can't do anything about it. If I can't go beyond the blue color, will my pan be impossible to use ? If there a way to try it again later ?
If you want to season it perfectry, you can buy cassette portable gas stove and use it at outdoor or your garden.
Beyond blue is the must matter.
Fe3O4 is made beyond blue. (become gray color).
First of all, You can use your frying pan any-way without seasoning.
however, you must preheat it to hi-temperture.
And you must pour a little bit of cooking oil.
If you use pan correctly (Never use dishwasher detergent...etc) , You will get a seasoned frying pan after 6 month.
This video show how to make Fe3O4 layer.
Why we need Fe3O4 layer ?
Two reasons.
One is to prevent the development of red rust.
The other is that the oil blends easily with the surface of Fe3O4 (tri-iron tetroxide).
Please imagine when you cook with frying pan.
5: Food / Meat, fish, vegetable (You can cook as you like)
4: Cooking oil (as you like / Never forget)
3: Polymerized Oil layers (You can learn it from other viseo )
2: Fe3O4 layer (you learned how to make it from my video )
1: Raw( Carbon steel / your frying pan)
@@taisa_video ありがとうございます。
It's unlikely for an electric stove top to get the whole skillet to the point it changes in color. The side walls will not get hot enough. Of course you can still use the skillet. The method shown in this video is optional and by no means mandatory to use a carbon steel skillet. Just use one of the common seasoning methods and start cooking. To get an idea of those methods, I highly recommend the UA-cam channel of Uncle Scott's Kitchen. He has a number of carbon steel skillet reviews where he shows different methods to season a skillet (DeBuyer's 'puddle method', Matfer's potato skin + salt method and the oven method).
I bought a de buyer carbon steel Country pan mineral b. I never used & it got rusty in cupboard. How do or remove rust on inside & underneath please? Then do I follow this instructions after removing rust or is it different technique?
You have to do it after removing rust.
@@taisa_video my pan is now bright blue after 20 mins it looked silver with a bit of blue near the handle. After cooling it turned a bit blue then I added the oil to season it & its now bright blue. Is it safe to cook on in this state?
Hi, any suggestion on how to nuke/clean the pan back to original new condition? I've seasoned it with the oil method and want to give this ago? Will it work if the pan has been seasoned using the oil method?
Once you've managed to season it this way, do you normally wash it with steel wool and soap? Or do you normally just rinse with hot water and then dry it?
If you want to restore the pan to its original pre-season condition, you can scrape the surface with sandpaper.
I use #400-#800 sandpaper.
What you should do after scrape the surface.
1/ Make a layer of tri-iron tetroxide (how to do it is shown in this video)
2/ Make a layer polymeric oil film. (I think, you can do that)
@@unlock-er I always wash with hot water. never use steel wool. I use non-woven sheets that are free of abrasives and abrasive particles. I can buy them in Japan at a dollar store. livedoor.blogimg.jp/gotozou33/imgs/b/7/b7890c43.jpg
@@taisa_video thanks. I basically just wash it with steel wool last week as much as I can do original clean condition then did your method of seasoning. The pan turned to silver for most part. Would you recommend sanding it down and do re seasoning? Or am I too late now?
@@unlock-er
-- current situation --
You have restored your frying pan to its original condition
-- What you should do --
1 Heat your frying pan on a stove to make a layer of triiron tetroxide
2 Make a layer of polymerized oil film (or use it daily)
3 Don't use steel wool
4 Do not use dish soap
5 Wash with hot water and dry
Hey.
So I just need to put my pan on the stove top until it turns blue?
I tried to season with different Mathis and the seasoning didn’t go so well’
What should I do? Is there a way to do it all over again?
When you buy a new frying pan, burn it until it turns blue. Then watch all the frying pan videos on my channel. You'll understand everything.
I seasoned my pan by the manufacturers method but it doesn't seem to be sticking well. Can I go back and do your way or would I need to completely remove the seasoning I've applied so far?
Remove the oil film and start all over again. My channels have all the information. Watch my video on how to remove the oil film with sandpaper. If you want your pan to turn black quickly, watch my wok seasoning video.
By the way, you can only see a drastic color change in a frying pan right after you buy it. The 5110 series is coated with a clear coating to prevent rust. When the pan is heated to a high temperature, it turns black and disappears. You have seasoned it once. You probably will not see that color change anymore like this video.
Advice. Food sticks to the pan because the cooking method and temperature are not correct. Food will not stick to the surface if it is cooked at the correct temperature without seasoning the pan. There is a video on my channel that proves this.
You need to understand the science behind how food sticks. For this channel, I use a pan that has not been seasoned at all, with all the seasoning removed with sandpaper. In the first 3 months of use, the pan has performed wonderfully black.
I will tell you the truth. Seasoning is not necessary. If you use the pan correctly every day, the pan will season naturally. It is important to know how to use it correctly.
@@taisa_video I followed your videos and started over. I now have some white spots in my pan, can I send you a picture?
@@aaronmorgan8864 You may be too nervous. Anyway, keep heating on high heat for 20 minutes. When it's done, it's all done. All you have to do is enjoy cooking.
How to use Frying pan .
Preheat the frying pan for 2-3 minutes
Let's drip water and check the Leidenfrost effect
When the frying pan gets hot, start cooking with an appropriate amount of oil.
When you have finished using the frying pan, wipe off excess fat with a tissue and wash it with hot water. Don't use dishwashing detergent.
You don't have to think about seasoning.
"Grandma" does not season. It's like a grandmother's secret.
Grandmother naturally wears the correct usage and management methods.
And that is the most scientifically correct act.
Does de buyer force blue already go with iron oxide layer on it? I see those skillets sold for the same price as carbon plus here in Ukraine
You do not need season, if you will buy "FOECR BLUE"(Blue Carbon Steel) series.
But, you have to check "Thickness". Original "Carbon Plus" (carbon steel 5110 series) pan (bigger than 26cm) has 3mm thickness.
Thickness is most important. The thickness of "FOECR BLUE" series should be thin.
Not good for cooking.
My 5110 / "Carbon Plus" series pan is for professional.
I love 3mm thickness frying pan. It is good for cooking.
You should know the details of the product before you buy it.
Ask de buyer.
I cooked with my pan once already. Is it too late to go back and blue it?
not too late. but you may not see beautiful color gradation change. you can watch some movie on my channel about carbon steel pan. And you know how to use your bread. You learn how to manage it. And you come to the truth that you don't need to season your pans at all. The most important thing is to use the pans correctly and store them correctly. Once you know that, you learn that you don't need to do anything.
I had to start with a pan that I had already tried to season with the oil/potato skins/salt method. I cleaned it thoroughly with steel wool and also Bar Keeper's Friend. Back to clear metal. I followed your instructions exactly. My first fried egg stuck like glue, to the post where I had to use steel wool to get it off. What went wrong?
It is not clear raw metal, if you use cleanser(Bar Keeper's Friend).
If you want to back clear your pan, you have to remove some layers by sand paper.
This video show only "How to Make a Triiron tetraoxide(Fe3O4) Layer". Do not forget make oil layers, or cooking stir fry several times. If you want to learn how to make oil layer coating, you can watch my new video (how to season a Wok pan).
ua-cam.com/video/VrUSPBIqlSA/v-deo.html
and,
Do not forget to preheat your frying pan.
Do not forget to use enough oil or butter to cook fried egg.
Do not move a egg on the pan couple of minutes.
Do not use eggs come from refrigerator.
(egg should be keep in room temperature).
I post new video "How to cook Fried egg (The truth of seasoned carbon steel frying pan)" ua-cam.com/video/Bv5evTlV38c/v-deo.html
Please watch it.
Will this method work on flat top stove or electric coil?
It works on an electric stove. This video has been verified by someone who saw it. It should work with any heating appliance that does not have a limiter. The key is to be able to heat the pot at a high temperature. If you have a portable cassette stove, it is an easy solution.
After heating and cooling empty, can I put on a very thin layer of oil inside and on bottom, and bake in the oven, up-side down for 20 minutes at 450° F to season the pan?
If you have the same pan as I do, never put it in the oven to bake. You have to search the comments here carefully. This is an existing problem, and the answer exists. The rust-proof coating on the handle will melt away and your oven will be badly damaged. I repeat. Never put a pan in the oven. You need to take a close look at the material your pans are made of. Frying pans like the German turk and skillets like the American lodge can be baked in the oven. However, basic carbon steel frying pans from De-buyer, Matfer, and Maviel should not be put in the oven. However, you can use these pans that melt by buner the coating paint of the handle in the open air.
@@taisa_video Hello Taisa, and thank you for the video:)
I believe de buyer now Also makes the carbon plus with a stainless steel handle instead, to exactly make it oven safe.
Of course One should confirm this with source material from the de buyer to confirm.👍
@@LexLuthor1234 deBuyer already sell products with carbon steel pan + stainless steel handles.
@@taisa_video hello Taisa :) yes I know . - what i meant needed to be double checked is, if de buyer then states that these are fully oven safe or not. 👍
@@LexLuthor1234Enjoy your cooking.
When did you apply the oil? It looked like you dried the pan and out it straight on the heat?
You can see it in the video, right?
Can i do this to an used carbon steel pan? Do i need to sand it down first because there is uneven seasoning on
I recommend you to sand it down first, if you buy used frying pan. You can watch repair or maintain video from this my channel. Please watch other videos.
@@taisa_video thank you
Hi Taisa3, do I need to apply oil outside the pan too??
Yes. but you do not need apply underside of the bottom. The bottom of the frying pan will be scraped and damaged by the Stove Grates.
Will this work on lodge carbon steel pan?
Yes and no. Due to the temperatures required to blue the steel, it would burn off the factory preseasoning - which is the main selling point of those skillets. If you don't mind getting rid of the preseasoning, you can use the method shown in this video. But then again, you could buy a better skillet to begin with. I would recommend DeBuyer's MineralB or Carbone Plus series or Matfer-Bourgeat's black steel series (which is a rebranded skillet from A. Turk Germany of their professional line).
If you already have a Lodge skillet and wanna blue it, give it a wash with water, a little mild dish soap and a sponge afterwards. It will remove the ashes of the old seasoning. Don't use abrasives, that Fe3O4 layer is quite delicate.
This method is "how to make layer of Fe3O4". Lodge skillets don't need to be seasoned.
However, if you cleaned your own old, greasy lodge skillet by scraping sandpaper off of it, you will need to rebuild a layer of ferrous tetroxide with this heating method.
I am sorry, it works lodge "carbon steel pan". I had mistakenly thought it was a cast iron.
does anyone have more information on this material? and how it is removed?
seems fascinating how this reaction creates a rust resistant layer, but then why don't people make pans with this layer already on there then? from experience, soap and water does not easily remove this material, if at all.
en.wikipedia.org/wiki/Bluing_(steel)
Actually, Lodge is selling iron cookware which is heat treated like this.
What about the outside and the handle? Some people season them too and why?
Same reason why you season the actual pan - to prevent rusting.
The handle of the de-buyer 5110 is covered with an anti-corrosive film. There is no need to season.
The outsides are oxidized by the hot fire of the gas during cooking. It won't rust if you manage and store your frying pan properly. When you're done using the frying pan, wash it in hot water and reheat it on the stove to lose the moisture. If you live in a country where the air is dry, you don't have to worry about rust. I live in Japan. The humidity is very high in the summer, but it doesn't rust. If you want to season the outsides of your frying pan, you may want to heat it on the stove with an extremely thin coat of oil.
Этим замечательным методом приправил уже вторую сковороду (5614.28).
Огромное спасибо!
If I don’t have a gastove would heating it on bbq directly on coals be a good idea
Gin Daddy how hot were you going? I was even thinking doing it straight on a chimney starter
I'm getting a new carbon steel pan today. I'm so going to do this method. Thank you for posting.
I omit how to make the multilayer coat of polymerized oil film in this video.
This is the first step of the seasoning. It is an opening method. By using carbon steel frying pan everyday, multilayer coat of polymerized oil film is made naturally. I uploaded new video "How to season a a Blue tempered Carbon Steel Wok". Thanks for watching videos.
Hi! I just tried this method on my new de buyer carbone 28cm pan. The problem is it won't go back to silver after turning blue. Is my stove to weak? I have an electric stove. Thanks!
I only have a gas stove. Please just keep High heat. That's all. Blue color : 310℃(590F) Silver: 343℃(650F)or higher. Please check on the Wikipedia "Tempering (metallurgy)". This video is how to season a carbon steel pan for first time. if you want to know After Triiron tetraoxide(Fe3O4) Layer coating(Oxidize), please check my new video (season a new steel wok). ua-cam.com/video/VrUSPBIqlSA/v-deo.html
デバイヤーのフライパンを新品からシーズニングする場合、初めの蜜蝋が説明書通り湯で
洗っても取れたか否かがよく分からず、空焚きするとすぐに蜜蝋が焦げたのか、フライパンが茶色くまだらになってしまいました。
蜜蝋が落ちたかどうかの判断基準はありますか？
その後洗っても焦げ付いた蜜蝋は落ちづ、紙やすりで水研ぎしてもまだまだらな状態です。
ミネラルビーは持っていないのでわかりません。蜜蝋のcoatingはお湯だけでは完全に取れないと思います。ミネビーは確か油入れて炒めるとかだったはず。油の高温で完全に溶かしてcoatingを取るのだと思います。なんにせよクレンザーでゴシゴシ削ったら簡単に取れると思います。もし私がミネビー買ったら、洗剤でお湯洗いして、そのあとクレンザーでゴシゴシ削って、再び洗剤でお湯洗いしてを2-3回繰り返してから、この動画とおりやると思います。ちなみに紙やすりで取れない付着はあり得ません。どんなに汚れていても必ず元の銀色の生の鉄にに戻せます。私のチャンネルはそれを証明しています。他の私の動画をよく確認してください。このチャンネルにはすべてがあります。あとは自分で確認して工夫して御自身でやってください。私からはこれが全てで以上です。視聴有難うございました。
ありがとうございます、先程別にアップしている紙やすりですメンテナンスをしているのを見ました、かなり荒い番手からスタートしていくんですね。勉強になりました、やってみます！
I got similar results on one pan by oven seasoning at about 515-520 °F. That is just above the smoke point of the oil I used. Other methods say to go just below the smoke point, and I have done that on some of my pans. Right now, I am not sure which works best. Those seasoned at 450 °F yielded a golden brown skillet. The one I seasoned at 515-520 ° F yielded a dark blue grey to black pan, a very pleasing look that I prefer.
Your method has one thing to be careful of. It contains one very dangerous thing.
Your danger is the use of an oven. De-buyer's pans have painted handles.
Heating the frying pan in the oven will melt the paint on the handle and stain the oven. The melted paint may be a toxic substance.
Of course, if you put aluminum foil on the floor of the oven, there is no problem.
I do not know which manufacturer's frying pan you have heated in the oven.
This video urges everyone to carry out the work on a gas-stove to preserve the rust-proof coating on the handle if you use a DeBayer frying pan.
Enjoy your cooking.
@@taisa_video Oh, YES! You can't do that with DeBuyer Mineral B, just as you say. I have Matfer Bourgeat with all steel handles.
Hello :)
I've just watched this video, and your wok curing video, so to confirm the complete process For a de buyer carbon plus, (or similar), would be:
1. Carry out the wash and bluing as showed in the de buyer video.
Wash only Once (in The beginning) not twice, as in the wok video.
2. Then heat a thin film of oil in a cold pan Wipe Down excess oil in the process.
3. Let cool, and then repeat step 2 a few times over.
Job done.
Is that correct? Does one need to let the oil burn completely to where it stops smoking in step 2 and 3? And if so why?
Thank you once again! :)
First of all, when you bought debuyer, do the same thing as in this video. In this video, I omit the process of creating a layer of polymerized oil film (seasoning). This is because the process of seasoning is essentially unnecessary. If you use the pan correctly every day and manage it correctly, it will be completely black after three months.
You need to watch all the videos on Debuyer pans in my channel. I have proven everything. I took a pitch-black pan and brought it back to its silvery state, and I used the pan correctly and managed it correctly for three months without any seasoning. The Debuyer frying pan I am using now has not really been blued or seasoned. Even so, the pan has not rusted at all. The pan is black in color. I use it comfortably every day.
If you really want to season it, you can heat it in the last state of the pan in this video and it will turn black and form a layer of polymerization oil film. Just pour some oil into the pan, wipe it off completely with a tissue, and heat it up. A polymerized oil film will be produced.
I don't like to be asked a lot of questions or answer a lot of questions. I have been asked many questions here in the past and have answered them. You'll have to search for more of this paper on your own on this page. It's all in this video. By the way, you really don't even need this bluing video. I have proven it in another video.
@@taisa_video Hello Taisa, well that is fair enough, and in that case I thank you for having answered my questions non the less 👍 :) i wish you a very nice day :)
Lex
I've just buy "de buyer" pan. That is what I have to do?
If the DeBuyer frying pan you get is a model made of carbon steel, you may want to do the same thing as in the video. If you get a non-stick frying pan, you don't need seasoning.
ビデオをありがとうございました。How long does the first heating take? how do you tell it is enough?
High heat 20minutes (If you use a Japanese normal gas stove./I do not know who you are from).
Heating time varies depending on the performance of the gas stove.
Can you use this method after the pan is already seasoned using oven method?
yes, but you can not see color change. if you want to know how to maintenance of pan, you can watch my another video. Check All Frying pan movie in my channel.
Without exception, every viewer gets the wrong idea from watching my videos. You are one of them.
This video shows you the very first thing you should do when you buy a frying pan. Because this model 5110 has a clear coating to prevent the pan from rusting during the distribution stage.
1) Burn off the clear coating
2 ) Create a film of tri-iron tetroxide
This video shows the above two things. And the main purpose of this video is that seasoning is a waste of time and that seasoning is unnecessary. You need to watch all the frying videos on my channel. You will understand all the truth about frying pans.
Does this method work for Japanese carbon steel pan? Mine is Coco Pan
COCO Pan does not require any kind of seasoning !! You can use it right now.
COCO Pan is OEM products.
Original manufacturer is "River light(リバーライト)".
www.riverlight.co.jp/
This company located in Shiroi-city Chiba, Japan.
I live in Neighboring city !
taisa thank you so so much for your reply! It’s very helpful
@@wisteriavoyage It's my pleasure !
I got a De Buyer pan but i didnt know how to season it first but this video was really helpful thanks
You are welcome. Enjoy cooking with your de-Buyer steel pan.
My New video has arrived ! "How to season a a Blue tempered Carbon Steel Wok"
ua-cam.com/video/VrUSPBIqlSA/v-deo.html
Wow this is so different from what the instructions on the De Buyer recommended, I just bought my first pan and I am thorn which method to use, I have a convection oven, also I have a gas BBQ, wonder if I can do this in my BBQ
Would this work on induction cook tops?
some guys try and they say "YES"
Any concerns with warping?
No need to worry
What heat do you recommend and how long does this process take?
High heat. please read all of comments.
I have a carbon plus de buyer 2,5 mm pan. Can I use this method on it? Will it not warp?
you can use this method. do not worry.
Thank you.
Will this technique work on an electric stove? Or must it be a gas stove?
only Gas stove. * EDIT work on electric stove. Sorry ! I do not have electric stove and IH.
@@taisa_video sorry, i tried on electric and it works. just say you don't know next time.
@@mescellaneous Rude. The guy's created a great video on his own time. Just say thanks but I tried it and found it worked. No need to chastise.
@@jonvalbonne precision is something to be valued. It's not rude to point out a flaw, if it's objective criticism.
@@taisa_video just tried it on my electric stove and it worked, the pan turned blue then back to silver in
Do I need to season the outside of pan? Any oil is ok or it have to be olive? After apply the oil, do i turn the heat on to heat that oil or cook anything is fine?
About the outside of the pan, the sides should be seasoned. but there is no point in seasoning the bottom side. Because the bottom rubs against the trivet of the gas stove. The bottom of my frying pan is not seasoned. I make fried rice in this pan. In doing so, I handle my frying pan extremely roughly. The bottom of the pan is repeatedly battered and scraped against the trivet of the gas stove. In that case, both the layer of tri-iron tetroxide and the layer of polymerized oil film are scraped off.
If you're using an induction heater you should season the bottom.
Induction heaters don't structurally have a trivet. The bottom of the pan will not be damaged.
You can use whatever oil you want. I may use the skin on the chicken.
Vegetable oil, canola oil, linseed oil, sunflower oil, corn oil.... . etc...use whatever oil you like. Some oils are easier to make a polymerized oil film and some oils are harder to make.
Once you've coated your pan with oil, try it out and make a vegetable stir-fry. Preheat your carbon steel frying pan to a high temperature before you use it with oil. Many people start using the frying pan without preheating it enough. This is the wrong approach. 'High temperature + oil'. This is a basic way to start. If you want to use the pan at low heat or low temperature, put the oil in the hot pan and then let it cool down a bit before you start using it. 'High temperature + oil = oil film'. It is important to create a simple oil film on your frying pan before you put food in.
In the beginning, use it frequently, like every day. Wash it with hot water only after use.
Do not use dishwashing detergent. Do not use a metal scrubbing brush either.
Use a wooden or bamboo cooking turner in the beginning.
Can I do the same on an electric stove top?
Someone tried this by electronic stove or IH, and he did it. You can use also portable cassette stove.
Can I remove seasoning and do it again ? Does it work if I have seasoned the pan before ? just nuke the pan today because last time seasoned it been spot dark :(
I used Bar Keeper Friend and baking soda to clean the spot and seasoning before, can I do like your video after that ? Will the pan change color or not and if not , is it ok ? What can I do ?
@@pearltrang If you restore your frying pan (back to original), you should better make a layer of tri-iron tetroxide (how to do it is shown in this video) before seasoning (make layer polymeric oil film) .
Watch my another video "Reason Why Bad idea to Cook Tomato Sauce with Carbon steel or Cast iron Cookware." ua-cam.com/video/n_ZOy8E9Ja4/v-deo.html
I always remake a layer of tri-iron tetroxide after cook tomato sauce.
However, I don't think the color change on the surface of the pan will be severe. Still, if you heat the pan for 15 to 20 minutes, the surface color will turn blue and silver. If the pan is new, it will be coated with a rust inhibitor. Your frying pan is not new and is not coated with a rust inhibitor. There is a big difference in the color change.
taisa Thank you so much, I tried again today after remove all seasoning and the result is super cool, the pan still changed color , beautiful blue and then silver ( almost gun color ) , now I am waiting to cool down then pour oil
I made one more layer of oil and fried an egg, non stick at all , perfect, thank you so much Taisa
@@pearltrang You did it !! Enjoy cooking and seasoning Carbon steel cookware.
Interesting. De Buyer now sell a range of blued pans so you can miss out this stage. They are, however, a lighter guage than Mineral B or Carbonne Plus. I find it to be very good when you need fine heat control.
Hello! Can I do the same with induction heat?
Someone who visit here tried IH, And He did it. You will be able to do same.
@@taisa_video Thank you
私は韓国人です
日本のチョルペンに興味があります
Ajine
Vita Craft
製品のチョルペンはいかがでしょうか？
不便でしょうが意見お願いします
ありがとうございます
Choose carbon steel frying pans and copper pots made in France.
Choose kitchen knives, cars, and cameras made in Japan.
I bought a De Buyer mineral B for my mom and dad. Tried the stovetop seasoning (induction) after scrubbing it with hot water. Everything stuck on the pan and it was hopeless cooking on it. Then I tried the oven method after cleaning it in the sink with hot water. Covered the entire pan and outside with oil, and poured a layer of oil (canola) into the pan. Gave it about 20 min with oil, and another 20 min after pouring the hot oil out. The entire pan is now sticky to the touch... A lot of discoloration which I think is normal, but its super sticky. Havnt tried to cook with it after this, but I'm starting to think the pan is useless. Am I doing it wrong or? Really disappointed in this pan man. I havn't tried it the way you show here in this video though. HELP :(
Never put the de-buyer pan in the oven.
De-buyer's handle is coated with an anti-corrosive coating.
The paint on the handles will melt and stain the oven. This is a big problem.
First of all, You can use your frying pan any-way without seasoning. Frying pan works without any seasoning.
We season frying pan to use it comfortable.
What does it mean to be comfortable?
The answers are two.
One is to prevent rust.
The other thing is that the food doesn't stick.
You should first remove the sticky polymerized oil film from the pan. If the symptoms are mild, you can remove it with a metal scrubbing brush and dishwashing detergent. In severe cases, you can scrape it off with a sandpaper. I use a sandpaper around 400/800.
This video shows you what you should do before seasoning. It's very easy to do. Just continue to heat the pan on the gas stove for about 20 minutes. This will create a layer of tri-iron tetroxide. After that, no special seasoning is needed. Use it every day. The oil film will be formed naturally.
Clean pan, heat up pan to approx 200 degrees, apply quarter size pool of oil, spread it over the top and bottom of pan with a towel. Then wipe it all off with another towel. Cannot stress this enough, it should look dry to your eye. Then you heat it in the oven for 1 hour at 500 degrees ( after 1 hour turn off oven and let pan cool naturally in oven) or you can do it on the stove top over medium high heat until the oil smokes. After smoke dissipates, turn off burner and let pan cool. Do this a few times for best results. Most common mistake is too much oil, which leads to the tacky sticky feel you described. Iron is pretty indestructible, so just experiment until it works for you. If not clean it out again, and try again.
@@taisa_videoI seasoned my Mineral B 9.5” first on the stovetop, then the oven. Prior to putting it in the oven, a subtly “cushy” coating is detectable with one’s fingernail. After its time in the oven, this coating essentially bakes solid. Upside-down, a drop or two of beeswax may appear and harden, but I don’t believe that’s “paint” under there. On getting mine, I immediately popped the yellow silicone button out and put it to work. I realize it was not designed to go in the oven, though I’ve yet to hear a convincing reason why it can’t-minus the aforementioned coating, that handle is all steel. Plus, does it not stand to reason that the extreme heat you heated to in this video would have its handle getting exceedingly hot too? At the base of the handle, especially.
I can’t see it corroding, but hey, maybe I’ll eat my words one day. 6 months of using it regularly and its fine though.
Aside from the initial seasoning trip to the oven, it’s not in there a ton. I have a video on my channel depicting it going in for a few minutes at 450 or thereabouts, but hardly a punishing visit, that.
Did you apply any oil at all? The video did not display you applying any oil
Nice video of: how to burn a frying pan. I haven't seen it work.
and maybe in the final effect you have a folded bottom due to overheating?
As long as you heat it up evenly (which is the case on open heat sources like a gas burner) it will not take any damage. Carbon steel skillets only warp if you heat them up too fast on a "closed" heat source like electric stoves or any kind of glass top stove. In that case the bottom heats up too fast while the sides of the skillet are still a lot cooler. The hot bottom then expands while the cooler sides do not, which results in the bottom moving up- or downwards warping your skillet.
The key on those stove tops is pre-heating it on medium heat so the sides have time to catch up. On gas stoves that's not much of an issue as the heat (or the flame itself on bigger burners) streams up the side walls making the skillet expand more equally so the bottom does not have to warp up or downwards.
@@waldgeist9007yeah i wrapped mine with an induction plate 5 years ago wish i knew it before the seasonning process
de buyer carbon steel pan over 26cm size has 3mm thickness. It will not take any damage.
Great video. Although ud say no on the olive oil. Probably best to use something that won't turn toxic at high heat. Lard, coconut oil, etc.
Can this be done in the oven?
I have never carried out this task in the oven. I think the temperature is too low in the oven.
upload.wikimedia.org/wikipedia/commons/8/89/Tempering_standards_used_in_blacksmithing.JPG
As this video shows, after heating the pan to create a layer of Fe3O4 (tri-iron tetroxide), you can use the oven for the oiling process to create a polymerized oil film.
You will need to work with a gas stove first.
@@taisa_video Thank you for the reply and the link. I will try this at a friends place with a gas stove.
does this method also work on stainless steel?
Does not work on stainless steel. I never season stainless steel pan.
No. Stainless steel has different properties.