Matfer Carbon Steel Pan Seasoning Problems Solved
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- Опубліковано 2 січ 2019
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Solutions for initial seasoning problems, sticky spots, electric stoves and more. Uncle Scott's Kitchen shows how to season a carbon steel pan, and shows a Fried Okra Test.
*NOTE: Uncle Scott has not independently tested the metal content or quality of the Matfer pans, and SOME Matfer models are under recall in Europe, but not in North America. Matfer says they stand behind the safety of their pans. See the Matfer website for full details.*
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Almost threw my carbon steel pan in the trash after 3 years. Did every method, then did this, and it finally fucking worked. Scrub with dish soap and scouring pad, did it again, then did it again until the paper towels were clear. Warmed it up, 1/4 tablespoon of costco canola oil and wiped the surface of the pan down. Wiped it down again. Wiped it down again. Oven at 425 for one hour (25 degrees above canola oil smoke point as the video said,) and turned off the oven and let it cool down for a few hours (3-4 hours or so). Cooled it down, tested with scrambled eggs, was magic.
What do you do in between cookings? How do you clean and dry the pan?
It all depends on the state of the skillet. If it's mostly clean and nothing sticks, you can simply wipe it with paper towels. The remaining oil will serve as rust protection. For smaller messes, I prefer hot water and a brush or chain mail cleaner. If necessary, I use a little dish soap. After cleaning with water, make sure to get the skillet completely dry again. I usually put it on the stove top again to evaporate all moisture. Then apply a thin layer of oil. For bigger messes, either heat up the skillet and deglaze it with a little hot water and a wooden or plastic scraper. You may also fill it with water, bring it to a boil and let it boil like 2 minutes. Then continue with the above methods for the remaining stuff.
@@berniem.6965 Do you wipe it with a thin layer of oil and then leave it? Or do you heat up the oil?
Does heating the oil that high cause smoke in the house? I'd definitely have to do that when my husband is at school.
@@GibsonGirl55 what school does your husband go to?
Finally someone teach the correct method for seasoning.
Thank you!
This is the way
This is the way.
this is the way
This is the way
The "that's just crazy, that's like a new hobby or lifestyle commitment" really got me. Great video
Some cast iron collectors go nuts with the spa treatments.
@@BrianGay57 😂🤣🤣👍🏻
Glad to see that I have not forgotten what my grandmother taught us. She cooked professionally and started teaching my sister, brother and myself how to cook when we were in elementary school. I'm almost 64 now.👍👍
Best teachers are moms and grandmothers!
Matfer 11 7/8" arrived at noon today. We washed it out and dried it thoroughly. I put a quarter teaspoon of peanut oil in the slightly heated pan and then wiped it as dry a I could get it. Put the pan in the oven set to 500 degrees. When the oven came to temp, I let it run for an hour and turned it off. I'm an impatient guy, so I took out my welder's gloves and took the pan out of the oven and set on the stove to cool off. As soon as it was cool, I repeated the process. Seasoning it twice took about 4 hours total. The pan has a beautiful patina. While I didn't do the fried egg test, I did sous vide a steak and sear it in the pan which was heated to over 400 degrees. After dinner, I put some water in the pan and used a wooden spatula to remove whatever was left in the pan. Everything just slid off the surface. THANK YOU, Uncle Scott for saving me countless hours of doing unnecessary multiple seasonings.
UPDATE: It's the next day and I cooked a fried egg sandwich for lunch. The Matfer passed the "fried egg test" even though the pan was just slightly under temp for the butter. Because the pan was seasoned in the oven, it has a uniform black-bronze color, both front and back. It's really quite beautiful and I couldn't be happier.
I got this Matfer Carbon Steel Pan 12 5/8" last week. I followed Matfer instruction with potato peel, salt and oil on gaz stove, but the potato peel stuck to the pan and turned gummy black crust hard as rock. I literally had to chisel it out with a blade and scrapped the bulk of the hard crust and then sanded it with 320 grit sand paper until it looked like brand new stainless steel, and followed by 500 grit to make it even smoother and shinier. I then wiped it with very light coat of grape seed oil and heated it on the gas stove. I kept heating every section by section (including wall) positioning every section over the flame directly until it turned golden color and nothing missed.. .. and stored it away for a 1 day. the next day I did the egg test, bacon, hamburger, steak and absolutely nothing stick
Thanks for the tips for us glass top stove users!
Mine passed the fried egg test this morning. (applause track) I’m a cast iron guy, but I had to have a carbon steel pan, I’m loving it, Thanks for the video.
This method works people. In fact, the very first time I saw this exact method demonstrated was on Good Eats many years ago. AB demonstrated this exact seasoning method on brand new Cast Iron cookware.
I got to snooping around on Amazon for a 10 1/4" Matfer skillet, and the prices they had ran from $54=$88. So I went to Bargreen Ellingson in Spokane, Wa., and picked one up for $40.41 after tax. When I got it home, I scrubbed it and seasoned it, as per directions, with potato skins, oil and salt. I sautéed them for just over 15 minutes until they turned crisps and smoked. Then I threw the skins out, wiped out the pan with a paper towel and reheated the pan with a microscopic about of Canola oil until it reached the smoking point. The pan turned a beautiful bronze color so I tried the famous "Fried Egg Test" and that sucker slid around like the proverbial hockey puck. I didn't even have to budge it loose with a spatula. It cooked perfectly with a runny yoke, solid white, and no burnt edges. I can't thank you enough for your videos. I love the pan. I need to find a place to hang it where everybody can see it. Thanks!!!
Awesome awesome awesome, Joe!! Thank you very much... that's exactly the way it's supposed to go! I have noticed the outrageous prices too... I know we have hyperinflation, but 100% increase is still nuts!
Finally, a guy that gets it. A complete explanation of the process with no wiggle room for BS. Subscribed.
Just spent a fortune on 3 carbon steel solidteknic pans. Your tips on how much actually is ‘oil lightly’ is a life saver. I really needed these pans to work! Fried egg test passed with flying colours. Thanks a million Uncle Scott 👍
Received my Matfer 9 1/2 inch today. Did not use the mfg instructions to season, but instead used this oven method. Came out of the oven looking beautiful with a light brownseasoning. Cracked an egg in a bit of butter and bam...slid around like a hockey puck. Then some sausage. Perfect. Thank you for the great suggestion / solution.
EGGcelent! Really glad that it helped.
Thank you, this one of the most helpful on UA-cam. Now I know why I have darker spotted sticky spots on my Straub grill pan. I seasoned with too much oil. Dang it! I just ordered a carbon pan and your vid was great. Thank you. Your mother’s story was helpful.
Thank you for the compliments! Post back on how the new pan works out...
Your mother raised you well. 🥰
For those of us who have hearing problems, please turn the music down to a whisper.
One other thing: After each use, wipe it out after rinsing get it hot and dry again on the stove (medium to med- high heat) then add a touch of vegetable oil or so then as quickly wipe it all out and yet all over the inside of the pan till it is very lightly coated. I then put it in the oven for cooling and storage like all our pans. Next use I wipe it out and voila, ready to cook. I saw a wok seasoner explain how he keeps his woks non stick that way and it seems to work for me
Finally I understand why my glass top range did such a poor job of seasoning my Matfer carbon steel pan! I got drips of oil baked on in the oven because I used too much oil. So 2 lessons learned!
amazing video, thanks scott.
I watched a lot of videos on seasoning carbon steel pans. Then I watch videos on seasoning carbon steel woks. I used a combination of the 2 methods.
First I "burned" my Matfer pan just like the Chinese chefs do their woks. Then I added the grapeseed oil and swirled it around and used a wad of paper towels to catch the sides good. Then I added the salt and potato skins. After cooking that mixture a bit, threw that out, rinsed the pan with just hot water and wiped it dry.
Now for the egg test. Just sprayed some Pam and fried an egg. It didn't slide around like some of these videos because I didn't have a pool of oil, just a spray of Pam. But the egg didn't stick either. Just a touch with the spatula was all it needed. Perfectly fried egg without sticking.
Didn't season it multiple times, didn't bake it in the oven. BTW, I have a gas stove which I understand after watching a lot of videos, makes a big difference.
Great video! Thank you. This is the only place where I've seen the electric stove consideration. I know a lot of us in apartments in Oakland, CA have electric stoves (sigh). I think if you put something about that in the title, you might reach more people with electric stoves.
Thanks for the comments. I will see about that in the titles. I have found that I get lots of response when I mention the cooking surfaces. On lots of cooking shows they don't seem to try their review pans on a variety of cook tops, and I think it leaves lots of people out.
A great instruction video like this does not need background music....
But I wrote it myself!
@@UncleScottsKitchen , i personally love the music! Where can i get more info to listen to the tracks??
And i love my Matfer Bourgeat
If I can get them polished up a little, I'll stick them on the website...
What a wonderful lesson!
I have noticed from collecting cast iron that collectors and cooks have different goals and often use different techniques.
I’m a user and collector with slight OCD, so I understand wanting beautiful black seasoning, but I have also placed a cast iron pan into service with NO seasoning.
It got seasoned completely just by use. I have also done 2-3 oven seasonings in the past trying to get that jet black color that will come automatically through continued use.
Good info Thx. I stripped my carbon steel pan with a lemon. Cut it in half, rub the pan with the lemon, squeeze the juice out & let sit over night. No chemicals needed.
wow! I have not heard of doing that before. I will give it a try next time.
Love it! You have a very personable casual style in your presentation, which I really dig. Subbed.
:) Thanks, Arman!
Excellent
Glad I found you.
Thank you! This is the best carbon steel seasoning video I have found after looking at a dozen videos. You go into details like how the oil should feel that others just skip over.
Finally! I have been wondering about "a light coat of oil" ever since I startet using (cast) iron pans, and had even convinced myself recently that I might leave to little oil on the pan for seasoning after wiping it off. Thank you for actually showing what "a light coat of oil" really looks and feels like! :-)
As a dude, at first I wanted my pan to be shiny like a showroom finish on a new sports car but that is not what you need with these pans! :)
This was tremendous helpful because I'm sure a lot of people would fall into that trap. mostly because when cooking one has always fear (I think) to not put enough oil/fat etc. so a little bit too much is better than not enough. I'm sure I would had fallen for this mistake. Well I have been warned just in time, have about 7 new skillets, fying pan, sauce pan to season soon.
Thanks for the great advice 👍
Excellent instructions... the best.
Thank you for this.. best explanation I have seen!👍
Thanks, Paul! Just checked out your channel, and as a rule of thumb, I like Paul's Rule of Thumb.
Electric Coil Burner Users: Scott's method here is the way to go. I've posted this on this channel, maybe even this video before but just did a 10 1/4" Matfer and thought it worth looking up and posting again. I follow the manufacturer's instructions with the potato peels. Then it's an ultra-light coat of canola oil into a ~500F oven. I like to do this twice as the coil burners have so many hot spots that can make the initial steps inconsistent and can affect the first couple uses after the oven. Basically, I like it well reinforced around the pan.
SAVE THOSE POTATOES!
The smaller pans, like this one, are easier as they have more burner coverage. My pans are NOT black after this procedure. They are bronze to brown.
Now, Unlike Uncle Scott, with all due respect, I do not move to the fried egg test. I can, and did, fry four separate eggs on my coil burner after just the manufacturer's directions. But it takes a fair bit of fat and decent heat and it doesn't necessarily indicate good seasoning. I cook some cubed up pork right after and it stuck. So I did the oven treatment.
I don't mess with the fired egg test this early and only did so this time as an experiment. After two rounds in the oven, I pull out those potatoes used for the skins, cube them and fry them up in a generous amount of canola oil. Really sets the seasoning.
Move your pan around the burner to distribute the hot spots.
Feel it. If there are rough or sticky spots, deal with them now.
Then just cook. Don't try to compare gas stove results to your coil burners or you'll be disappointed. Adjust the techniques to your gear and it'll work out and you'll love your pans.
Keep up the content. I am learning a LOT here. Save me a lot of time, hassle and money.
Thank you! Passed the Egg Test, seasoning with your oven method.
Thankyou, very helpful
Thanks for the compliment!
You have a beautiful kitchen.
Thank you! Design credit goes to my wife...
I like your sense of humor! thanks
A good explanation!
Thanks, Laszlo!
I just discovered your UA-cam channel yesterday. I was trying to fix my carbon steel pan that the housekeeper put in the dishwasher-a first world problem! I bought six carbon steel pans; Matfer, de Buyer, and Mauviel. Initially, I used the six times in the oven with flax seed oil method with varying results. Two of them ended up non-stick, the rest require some work. My housekeeper found them oiled and sitting on the stove in a pile. She scrubbed them and ran them through the dishwasher with everything else. What emerged was a rusty mess. I followed your technique with some vegetable oil and one trip through the oven 535ºF (the oil is a blend of Safflower and Canola). They now have eggs sliding around in melted butter. Thanks!
Which one are you liking out of tht3 brands?
@@june5572 I like them all. The Mauviels have gone up in price significantly; they are now more expensive. The de Buyers and Mauviels have taller handles that some people complain about and it is harder to fit them in the oven. I got out my calipers; the Mauviels are the thinnest, 0.08" to 0.10". The Matfers are each about 0.12" and the de Buyers range from .010" to 0.13". I have a range of pan sizes, from 7.9" to 12 ⅝", so this is not a direct comparison. Also because of the curved shape of the rim, my measurements may not be accurate to two decimal places. I don't have a scale to weigh them, so I can't compare weight. It is probably fair to say that thicker is heavier. America's Test Kitchen ranked the Matfers the highest, but in day-to-day use, I consider all three brands interchangeable; I choose based on size, not brand. Someday, I'll put some flour in them and place them over a burner to see how evenly they heat. If you look online, you can find Matfers for less than they are on Amazon. I just ordered the whole set from Web Restaurant Store. Katom also has them.
Six pans holy cow! That's awesome. Agreed with your comments on the brands... I think those three are about the best you can get and they all seem to work well. Not sure what I would do if someone put my pans through the dishwasher. Probably cry and reseason!
@@UncleScottsKitchen If I wanted to buy just one. Which one would you recommend? Matter or de Buyer or Mauviel?
I have watched dozens of seasoning videos over the years, and read in depth articles, and I think this is the video with the best instructions I've ever seen. My only suggestion for improvement is on the audio: I'd recommend getting a better mic and/or lowering the music volume, sometimes I had difficulty following what you were saying.
Thanks! Agreed on the audio... that was one of my first videos. Now I have a better microphone and better editing software, so hopefully the sound is better.
Very well done,
Thanks for posting!
Thanks for the nice comments!
Finally bought one and your tips for how to season when you use a flat top stove worked like a charm! Thank you!
I bought a set of made.in carbon steel pans and as your Mom did I followed the directions to a T. , horrible results.... thank you so much , this video was extremely helpful and gave me faith in the pans before I tossed them out the door !!! Thank you again !
You are very welcome! I am glad the videos are helpful. Once you get these pans dialed in they are very fun to cook with. Wish you many happy meals.
Just used this process...worked perfectly. Egg slid around beautifully!
EGGselent! :)
Yes sir, quite helpful!
My journey continues with your videos! So so helpful. Thanks for being awesome.
Thank you, Jon! This is one of the comments that I will make sure my wife has to read!
Very helpful as I was planning to order a Matfer and have a glass top stove. Didn’t even think about the heating of the pan during seasoning. Thanks again!
The Matfer should work well because its handle is not coated and you could season it on the stovetop or in the oven.
Really good video. Unlike so many instructional videos for various subjects. You were straight and to the point. At no time did I feel like I wanted to fast forward you video. Which is saying quite a lot. I have subscribed and will check out all your other videos. Great Job.
Thank you very much!
Best video on the subject, thank you, wish I had seen this one first!
The BEST seasoning tutorial I've seen Thank you!
Thanks for good explanation, i had the same problem due to convection stovetop
Glad that it helped!
Thanks for the advise. nicely explained, good video, one humble suggestion, please erase background music, it distracgt focus on what you are saying, my opplise
thanks for the comments... I bought anew microphone so the sound shouldbe better on future videos
I followed your instructions and it worked!!! AMAZING! THANK YOU.
I love your kitchen. It looks very functional.
All credit goes to my wife... she designed it all!
Awesome video. You answered all my questions about seasoning these type of skillets. Now I know what the correct amount of oil to use, no wonder my skillet always has sticky spots. Much thanks for your time and knowledge.
Thank you very much for the compliments and I am glad it worked for you!
You have straightened me out, thank you! I have two different carbon steel pans. My smaller madein pan seasoned in the oven worked fine. The Matfer I messed up. I started with the potato peel method, which didn't seem to do much and everything stuck to it after I tried cooking with it. I cleaned it up - improperly of course - with water, maybe a little soap - then dried it. Here's where I really screwed up: I put oil on the hot pan. The result was sticky streaks all over. When I watched your video about nuking the pan, I decided I was going to do that. First up, vinegar - oops, not enough in the house. It worked OK on the bottom but I barely had enough up the sides. So into the self-cleaning oven which did remove all of that sticky mess. A little steel wool to smooth out some very light scratches, wash and dry, let it cool. Very little oil this time, wiped it well like you said, into the oven for an hour at 450 (grapeseed oil smoke point 428), then let it cool down for a few hours. Now we're getting somewhere. Cooked some schnitzel in it with a fair amount of oil, easy clean up, nothing stuck and it feels nice and smooth, with the seasoning well along. I was going to do a second round in the oven but not necessary. So I'm feeling better now and I know a lot more about cleaning them, too!
Thank you, Uncle Scott!
Thank you, Jeff! Glad that the videos are useful!
@@UncleScottsKitchen Now I just need to remember not to cook with any acids in these pans! A small mishap with some lime juice on my MadeIn pan, removed a section of the seasoning.
Thanks for a very helpful video.
Very educative, indeed! Thanks for sharing.
I miss your blog "seasoning central"! Will you bring it back? I loved the detailed instructions in video as well as the written out instructions.
I might have deleted that but I will see if I can find it.
Wish I had come across this video before I started😬. At least now I know what to do. Thanx for a top tier video👍🏻
Thanks, Robert! I always tell my wife she should be thankful for a top tier husband, but I don't get the response I hope for.
@@UncleScottsKitchen Haha 😆. She really should be though😉
Very informative video!
Thanks for the video... I like your style!
Thank you!
After alot of trail and error including using main burners on my bbq since I only have an induction stove top I figured out how to get the handle of my wok and used your oven method. Finaly passed the egg test with flying colors. Even did a one handed flip 😎 Love your videos! Gonna get a De Buyer frying pan next and use the same method for sure!
Is there anything better than getting an egg to slide? And a flip too! Awesome!
So nice to hear 😊
I did an oopsie, I have induction and bought a big of a pan so.cant fit it in my oven haha
I am about to purchase one of those frying pans. This video was very nice and informative because though I prefer a gas stove I only have an electric. Providing both methods for curing was very nice and easy to follow. Thank-you.
Glad it helped. If you get a pan, post back and say how the seasoning goes...
@@UncleScottsKitchen Still warm from the oven. Looks smooth? Wish I could attach a picture... I am hoping that this will take place of the non stick Pan I've been using and am not happy with.
Wow great job! This is the best seasoning video I have seen.
Good show man!
Thanks, Richard!
Yes, this method does work!! I got a 10.5" De Buyer Mineral B for Christmas and followed the included instructions. That didn't work. Nuked it, tried another "chef's" method of 11x on the stove top (electric) and that didn't work. Nuked again, tried another chef's method with grape-seed oil, his rationale was you need a lower fiber oil, that didn't work. Then I tried your method. Bingo!!
You're not suppose to put these in the oven at higher temps so I used the lowest smoke point oil I had, olive oil, and tried the oven at 425 with no ill affect on the handle (I removed the rubber bee at the end of the handle before doing this). The egg test worked great, thank you!
Music to my ears. I have the same skillets 8 & 10 INCH. I stove top seasoned the 8 inch. It worked but not as even as my cast iron units in the oven. I was thinking of returning the 10 inch and purchasing the Pro model with the stainless handle, so I could season it at high temp in the oven like my cast iron. Sounds like olive oil at 425° to me. And keep the set together.
@@daveschidlmeier6425 2 things; 1st try it at 400 first, your oven may run hotter than mine and 2nd don't place the pan upside down as the handle will likely make contact with the rack (trust me, you don't want that)
Thank you!!!!!! I never used any carbon anything so I didn’t know how to season it. I bought one of the larger ones because I like to meal prep so I had to season it in an oven.
Before your video I literally had to wash it with soap every time because everything stuck to it.
Just cooked on it today and it was amazing after seasoning it yesterday (one time). 🤩
No sticky spots.
Thank you very much! I am very glad that the video helped. Lots of great cooking awaits...
Thank you for this great video!
Yup. U B right! Fits my experience.
Nice video and great channel. Just a few tips to improve it: Buy a mic, improve the lighting and don't play music at the same volume as your voice.
Great advice! In fact, I have a mic for the later ones after people complained about the sound in my earlier videos. Next up is better lights! Thanks for the comments,...
Bought myself a cheap (€11) carbon steel pan on Lidl here in Sweden to use when hiking and camping, followed your instructions and the only thing i have to complain about is that it's almost too good to take camping now. Seasoned it twice and it passed the egg test with flying colors. Thank you for sharing these instructions!
Thank you for the compliments! I took mine camping too... worked very well!
Excellent procedure explanation.
Picked up a couple of good pointers there which I will use with my pans, thanks.
Thanks for the advise. I just bought the exact same pan and have had all the problems you mentioned. I almost gave up, but your video has inspired me to give it one last try. Thanks again.
Thanks for the compliments! These pans are a little fussy at first but once you get them figured out they are pretty fun to use.
@@UncleScottsKitchen Great video. Likewise I'm having the same problems, I need to de-season and start over. Do you think its ok to use Bar Keepers Friend on this skillet to remove old seasoning? Also, can you do a video on how you clean a skillet after use like the one at the end of this video. Thanks!
I've used Barkeeper's Friend on stainless steel pans before and it seemed to work well. Haven;'t tried it on carbon steel yet, but the carbon steel pans are darn near indestructible, so I doubt it would hurt to give it a try. Please let me know if you do and how it works out. I haven't had any stuck-on gunk yet that didn't come out with just steel wool and soap and water (and elbow grease/scrubbing really hard). That's a good video suggestion... will put it on the list for upcoming ones. Thanks!
@@UncleScottsKitchen Thanks Scott! Having trouble keeping my pan clean after I used Bar Keepers and started the seasoning process over. Cooked once using Veg oil and its still leaving a goupy substance on the pan. Am I doing anything wrong? I used to wash it with water, is there any chance theres built up rust layers down thats effecting this? Thanks for your help!
Can you see the rust on there? If you can see rust on it, you gotta get that off of there. Use steel wool or if it is really bad you could use some sand paper. You need to get it clean and dry before you start. Then if it is getting "soupy" you are prob using way too much oil. Light light light coat of oil likein the video. Hope this helps!
This is really informative, even among millions of other vids on carbon steel, especially for using flat induction. The only gripe I have is the disturbing guitar sound..
That's me on the guitar! :)
Uncle Scott's Kitchen Very nice sound on the guitar 😀 But please, some us have hearing problem. I had a hard time hearing your speach. Besides a hearing problem, I,m a swede and therefore having 2 problems, hearing and language. Besides that, a wonderfull lesson you gave. Just bought a carbon steel pan, de Buyer Mineral B Element. Tryed season it on my induction stove. Did not work well since the heath only hit the middle of the pan. Will try the owen now.
Say hello to mom 😀😀
Thank you very much! You did your good deed for the day.
Thank you for a very well thought out video. Spot on directions. 👍
Thanks, Deputy!
I oven seasoned my Matfer pan in a very similar way. Heated it, oiled it, wiped it and then baked it. If you've wiped it off enough you really don't have to put it in the oven upside down. Couldn't hurt though. I'm convinced that oven seasoning is the only way to go for both cast iron and carbon steel. It is the best way to evenly heat the pans and that can't be done on a stove burner.
My mom has been oven-seasoning her cast iron for over 50 years, so I'd say there is nothing wrong with that method at all! I mainly use stovetop because it's so quick, but agreed that it is not as uniform as oven.
I found two advantages to seasoning in upside down. 1) Sometimes there is oil that does not wipe off, like under rivets. It then comes out during heating and creates sticky spots. 2) I find that sometimes there are tiny particles in the seasoning. Heating upside down lowers the chances of bits of whatever getting on the pan and cooking into the seasoning layer.
@@toddyuen8759 Excellent points. I always oven season upside down too.
Thank you - just bought a new carbon steel wok and was about to buy Flaxseed oil - vegetable oil worked just fine!! Telling us to confirm smoking temps let me see I could use anything and 1/4 teaspoon of oil wiped well was extremely helpful. Thank you
Awesome! Glad that it helped...makes working on these videos worthwhile. Happy cooking!
Thank you. Your information really helped a lot.
Thanks!
Thank you so much for this video! The oven seasoning method worked perfectly the first time, and you saved me from the pain and confusion of seasoning on my glass top stove!
Great video, Scott. I just got my Matfer pan, and I was researching the best way to season it. I have an electric stovetop, so it's good to know that the potato skins with salt and oil method will not work as well as it is supposed to. I hate electric ranges by the way. LOL I am looking forward to using this pan, since I am a true believer in cast iron myself.
If your Matfer has an uncoated handle (like the one in the video) you can season it in the oven too.... not limited to seasoning on the stovetop. Once you get an initial seasoning on there, best advice is to just cook cook cook and let the seasoning and color develop more and more every time you cook.
@@UncleScottsKitchen Yes, that's how I have been doing it from the initial seasoning forward. I will be using it almost daily to get it "broken in".
From a lot of experience with these pans, I can tell you, you can season on the glass top, but you must move your pan around while waiting for smoke point. I even tip the edges. You can also do the oven.
Also, these pans are going to warp on electric, that's reality. What I do is heat them very hot, take outside on a hard flat surface, turn upside down, lay a 2x4 across bottom of pan and hit 2x4 in the center. Yes, I'm an actual blacksmith so I flatten and straighten items up for folks all the time. It won't hurt the pan and will flatten it out. Simply air cool on a flat surface. And yes, you have to hit it pretty hard. Again, these are best on gas tops. A little trick that helps: use a burner larger than your pan. Good luck.
Success!...finally after 2 weeks of unclear directions and multiple de-glazing the trick is not necessarily in the method but with the "oil". Flaxseed oil did not work, even when the thinnest coating was applied it just didn't work. Read the comments and tried the Grapeseed and that was that. 1 session at 445 in the oven and then 3 more induction stovetop for good measure and whammo! Nothing sticks now. Much appreciated!
Sweet! Glad it worked!
Thanks for keeping it simple.
I have to, else it hurts my brain! :)
Great video, answered a bunch of questions.
What you all need to know is the TEMPERATURE of the stove when you're cooking eggs. It needs to be lower than medium. So on an electric stove that goes from 1 to 10, it should be on 3.5. And don't let it heat up for too long cause the heat will build up. when you put the butter in it should melt SLOWLY! If the butter starts sizzling and melting fast your pan is too hot and the egg will stick. If it starts melting slowly then wait till it's all melted and put in the egg at that point. You'll hear no sizzling and the egg will start cooking slowly and won't stick. For a lot of foods (except some like steak) the cast iron is best for slow, low heat type of cooking.
Great tips for electric range users! Worked for me.
I also use eggs of room temperature. If I don’t have the time to wait, I will put them in warm (not hot!) water. But if you do that, they are more likely to break the yolk, so use that method for scrambled eggs or an omelette.
This is perfect for scrambled eggs, but for a crispy fried egg, I go for medium high heat and use beef tallow or duck fat.
EXACTLY right about too much oil. I followed another website's directions to the letter (I thought) and got the sticky blobs and lines of baked-on oil - which do not come off easily. Many scrubbings later, I seasoned it again following your instructions and presto! Beautiful, perfect patina. Thank you!
Great! really glad it helped!
Ernie Crane, I'm in the same sticky stuck boat!!! May I ask exactly what you did to clean your pans? I just ruined a BRAND NEW set of pots!!!!!! ;-(
@@karenlawrence9340 What kind of pots? This seasoning is only for carbon steel! I doubt they are ruined... probably just need to clean them.
@@UncleScottsKitchen Farberware stainless steel. And I don't know what to clean/scrub them with!
Karen Lawrence I clean my stainless steel pans with bar keepers friend. The powder works best because it’s more abrasive.
I just ordered a pan from your links and learned so much in this video so when it gets here I'll know how to season it properly. Thank you!
Best advice I've seen. Simply works.
Thank you , sir.
Hey Scott. Thanks for your videos. I recently bought a carbon steel pan and you have been one of my main sources I keep going back to whenever I have doubts about seasoning.
I have a question though. Around the 4:20 mark you mention that you have all the seasoning instructions written down in you webpage. However if I follow you instructions and go to your site I can't see the "seasoning central" tab, nor can I find those instructions anywhere else I've looked. Maybe your site has changed since you posted this video. Do you still have those instructions somehere I can get to them?
I just got my two new Matfer CS pans ... wow Amazon, that was quick ... and I have spent most of the morning getting them seasoned.
The larger 11 inch pan cleaned up easily and very quickly with hot soapy water and a greeny. The smaller pan did not. I thought I had gotten everything off, but when I went to oil it down ... it dragged. Sensing something was not right, I got back to work. I finally had to use alcohol and acetone to get the plastic-like preservative off. Tough going, but worth the effort.
I seasoned the larger pan using the company directions, using the oil, salt and potato peel methods ... am I the only one who wonders how they thought of using potato peels ...? The first session went fine, but not much color change, the second session is when the magic begin. You could see it get progressively darker by the minute. Those poor potato peels really took one for the team ... they gave it all the had. BTW, don't get so wrapped up in stirring the hot, oily, salty potato peels that you accidentally flip one out onto your bare foot ... don't ask how I know that.
The pan looks amazing -- that is crappy dark -- and I am declaring complete success. I just did a mess of fried potatoes ... because, well I had some laying around and they came out great.
I've got the smaller pan baking in the oven and can't wait to see how it turns out. BTW, don't forget to open the windows, doors and turn on the fans, unless you want a visit from the local fire station ... I'm just saying.
In any event, I sincerely appreciate all the effort you put into making this video and please know that your method works and you can look forward to many years of service from your Matfer CS pans. NO MORE TEFLON!
Hi Ranger. Thank you very much for the nice comments! I bet you will love those Matfers... very high quality pans. You are right about opening the windows! If I forget, my wife usually lets me know pretty quickly. I've also found that splitting firewood for kindling while bare foot is a bad idea. Don't ask me how I know!
I just got a very nice result bleuing the steel after washing it with some light scrubbing paste and some light coats afterwards.
Fully bleuing a pan takes it to 300c, no way any coating is going to survive :)
thanks for your video this is a big help for cooks like me 👏🤗
Thank you katherine! These carbon steels are frustrating at first but then fantastic once you figure them out.
Excellent information. You’ve pretty much answered all my questions.
Thanks!
Less music more voice. Mic up? Great info
What happened to the clap track .I liked the counter point of great information to cheezy sit com laughs.
The moody folk guitar gives me a scene of foreboding ,as I'm going down a harrowing and perilous seasoning journey with you and my pan.
Oh well can't please everyone.what we really learned is just to be yourself . cause in the end that's what makes youtube worth watching
I hear that harrowing music in my head when I'm about to try one of my wife's pan sauces!
Thanks man👍🏻
Nice video Scott, thank you!