Season ONCE or a season a BUNCH? How to Season a De Buyer Mineral B Carbon Steel Skillet
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- Опубліковано 19 лют 2023
- De Buyer Carbon Steel Prices: debuyer-usa.com/collections/c...
How many times should you season a carbon steel pan? Once or a bunch? Uncle Scott shows exactly how to season a De Buyer Mineral B carbon steel skillet and tries the proverbial Fried Egg Test. If you season a carbon steel frying pan more than once, are you wasting your time? Find out!
De Buyer Carbon Steel Pan: debuyer-usa.com/collections/c...
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#debuyer #carbonsteel #seasoning #cooking #cookware #cookingshow - Навчання та стиль
I bought 2 de Buyer Mineral B pans (20cm and 26cm). One I seasoned 4x (with a beeswax and oil mix). The other I seasoned 1x (same mix) and started cooking. I have a ceramic/electric hob which might be a factor.The 4x pan worked magic, got better each time I cooked with it. The 1x pan needed scrubbing after cooking which wore its seasoning away - so I ended up redoing a 4x protocol similar to the other pan. Now it is doing great too. So Scott - I hear you about too much seasoning and not enough cooking, but maybe 1x is not always enough!
My experiences have been similar. I have two Matfers....a large and small. I've tried various seasoning methods (potato skins/salt, cooktop, oven), and I've had the best experience using beeswax seasoning paste and baking in oven, at least 3 times per pan. Once they are seasoned enough to use, I'll re-season after each use. After using the pan, I rinse with hot water and once the surface is free from gunk, I'll dry it and put it back on the cooktop and season.... until I get the first wisp of smoke, then turn it off. Gas cooktop btw
I had the same problem cooking pancakes after seasoning once. I think one time is fine if you're cooking with a lot of fat or oil, but not so good if you're only using a little oil.
Using that much butter and an egg is almost like a second seasoning
The video is hardly conclusive
Thank you. I always appreciate straight to the point information.
Last year I purchased 3 carbon steel skillets. I watched UA-cam videos...unfortunately, they were not YOUR videos.😅 Instead, I listened to a youtuber who insisted that we needed to "season" our pans repeatedly, until they were totally black all over. (I was such a fool; I guess I spent over $`100 on seasoning these skillets. My electric bill went through the roof! And the finished peeled off when I began to actually cook with them.) Beware of folks who want their pans to 'look pretty " rather than allowing them to develop the patina of a well-used pan! So I began to follow your system; just USE them, and they will become nonstick. All of my pans now pass the "egg" test. Thanks for your sensible advice.
In initially my sons and I nicknamed the new de Buyer 'Mr. Sticky'. After an initial oven seasoning, I did the egg test and got a slight sticking in one spot. After day 3 of use, we have renamed 'Mr. Sticky' to 'Mr. Crispy'. My wife came home from the butcher with 2 x 1 1/4" Rib Eye steaks on Friday. With a bit of coaching, she was able to create 2 restaurant quality steaks on 'Mr. Crispy' and then finished them in the oven with an electronic thermometer. She could not believe the results. Since getting the pan, my family has doubled its egg consumption because the de Buyer excels at egg dishes of all kinds. Perfect for steaks, chops, eggs, and hash browns so far. My oldest son has been asking for extra bacon every morning since I switched to this pan as it finishes so well. One kid likes extra crispy bacon and the other wants only a hint of colour on his. I do separate batches and I really like the control that I have with this pan. My pan has the ordinary handle so it goes in the oven easily. I have found that I need a little more heat than I would with my other pans to keep things from sticking. Just about the right thickness. It takes a while to warm up but retains its heat well. I did managed to cool it off when I put too much food in it and in that respect it reminds me of using my wok. It is not overly responsive and takes a while to increase or decrease the heat, which actually makes cooking more relaxing in a way. Overall it is a great pan in my humble opinion. I have formed my own opinion on seasoning and I don't think colour is the most important factor. The seasoning just has to make the pan stick resistant and not necessarily turn it black. Since getting this pan, I have been able to rest up my cast iron pans. I have stripped them both down to shiny silver metal using oven cleaner and a very aggressive wire brush on an electric drill. After an initial seasoning, both are performing perfectly. They are not black, just well seasoned. They used to be black but it was mostly carbon and crud. The heat was not being transferred to the food. Thank you very much for your instructive videos. They have really helped me and my family bring home cooking up a notch.
Yep that is the way to do it. I did pretty much the same thing on the last skillet I bought, done in less than an hour. I like blinzes so I got some. put some butter in the pan with a little peanut oil and got my blinzes going Damn they cooked up better than fine. There was a bit of a learning curve with regard to heat management, the pan like the heat a tad off the middle of the knob. It's been a go to for the gee 20 years I have it. Its a pan I got out of a restaurant supply store, I had a friend in the business and he got it for me. I think it was 12 bucks a the time.
That new DeBuyer pan is a nice looking pan.... Your jet black well seasoned DeBuyer pan is a damn fine looking pan. As usual great video/content.
I have tried every method of seasoning a carbon steel/cast iron pan there is. This is without a doubt the best method of them all. I messed up the first time I tried, then watched your video again to realize I had done it completely wrong. Even without re-stripping the pan, I used your method correctly, and voila the smoothest, slickest surface I have ever gotten, and in only 1 application. Skillet is an 11 in Matfer btw.
Your method uses more oil than others, but It's worth it. The results are unparalleled. Thank you.
I did my Mineral B Pro skillets by putting them in an oven and letting it preheat to 250 degrees, then putting Buzzywax on them and baking at 475 for an hour. I repeated this 4 times, and they've been great. I have an old fashioned electric stove, so I wasn't confident that seasoning on the eye like the instructions say would even work without the flame underneath.
I've watched probably hours of your videos at this point. Been working on my pan. I finally built up the courage to cook a hockey puck egg this morning. I cried tears of joy on my eggs. You've changed my life. Thank you.
There are some big days in life... marriage, birth of a child, college graduation, and your first sliding egg. Not necessarily in that order!
😂
Nice video Keep them coming!
Another great video. Based on your advice, I’m playing on buying the mineral b pro for my mothers birthday as she loves her morning eggs.
So sweet if you season it for her. I have to admit it's not easy
Once you're done cooking, I've found using a simple brush with hot water to scrub the pan is best. Throw it on the burner for a few minutes afterwards to dry and you're good to go.
I like that. Sometimes I use my Lodge cast iron brush and it works well.
@UncleScottsKitchen I thoroughly enjoy your videos but have yet to see you address: tempering the steel of the new carbon steel skillets to prepare that skillet to accept the seasoning process more effectively. We do that with our new carbon steel woks.
I just ordered one👍👍
Thank you for the vid.
Do you also season the outside of the pan with oil to avoid rusting?
thumbs up for De Buyer 🙂
Hi! Do you ever consider bluing your pans? If not, why?
Nice!How many times i have to do this? How i have to clean the pan after the cooking?did you preheat the pan before add the butter?
Thanks nice presentation
Awesome😊👍👍
"How dare you!" make greta thunberg cry. I like it. 👍
She's too busy deleting tweets to cry at the moment.
@@UncleScottsKitchen
Hahaha, I like you and your show.
thanks
Hi Scott. Am curious about the bottom side- the part that touches the flame. What is happening seasoning wise here? I imagine this needs seasoning too as it is the same material and prone to rust just the same?
How long does it take to get is nice and black like that, assuming using it every day?
I season carbon once and go too🎉. In fact when it gets over seasoned I’ve started sanding it back down, too much seasoning creates globs and the food slides less easily.
I really enjoy your videos. Subscribed. Can you tell me a little bit about your gas cooking range please?
Hello Uncle Scott, if you have to pick just one between de buyer vs Matfer which one would you pick? Please reply back and can you put this in the oven??
Thank you
I'm always suspicious of overly complicated seasoning processes because I remember how my mother doing things very simple and straightforward (I'm 60 now). Back in those days cast iron skillets were just cast iron skillets; there was no trendiness associated with them at all.
When I was a kid my grandma cooked all the time and it was 100% in cast iron.. and she never once seasoned or cleaned her skillet lol.. she cooked. Then served.. idk.. she just had that magical touch of being perfect lol.. she may have cleaned it but I never recalled.. and I know for a fact I never smelled season when I came in.. she just cooked in it.. she cooked for 6 kids and also her siblings since she was 8 or 9 and she also did restraunt cook for most of her life… needless to say., she was amazing lol.. and I don’t think 8 ever saw her with a measuring cup.. she just poured until it was right.
There are also grandparents who have seasoned their pans and passed down these methods to their kin.
My sister had a boyfriend who doesn’t know how to cook..eventually he will be a grandfather (who doesn’t know how to cook) - see where I’m getting at?
@@velse9869 Uh, no, I don't see "where" you're getting at. Nor *what* you're getting at.
@@csmats5374 😆😆😆
This! In our grandma’s days there wasn’t time to care about how a pan looked or scrub it. When you learn to cook with good technique the rest is unimportant.
I recently discovered Buzzy Wax, which is a blend of beeswax and fiberless, high temp veggie oils. (Flax, olive, and others have fiber which causes their polymers to release prematurely.) This stuff is the business!
I like that Buzzy Wax too... good stuff.
HELLO.
I'm new in this kind of pans and i would like to ask something.
I have bought a carbon steel pan and following the manufacture's instructions I got started by seasoning three times.
But, after the second seasoning - in the oven- the surface on the pan was very sticky. I realized, that I put so much oil before putting in in the oven.
And now what, I' l keep cooking on it or I must get rid of these sticky spots and how ?
Just like a glove....😊
I have a mineral B and another Debuyer pan. The mineral B is darkening nicely but the other pan will not darken much. Both are seasoned and cook well. Not sure what's going on.
Dear Uncle Scott,
Thanks a lot for all your good videos.
I have began to use a carbon steel skillet since one month and it is fantastic.
One question though…
Is it true that olive oil is not a good choice for cooking with carbon steel skillet?
Many thanks in advance 😊
You can cook with olive oil, as long as it doesn't reach the smoke point.
I got myself de buyer mineral for pancakes and I ruined the first seasoning (too much oil) and ended up with uneven spots and the seasoning flaking off occasionally. But things don't stick to it when handled properly and with the right amount of oil applied. It just just they way it looks breaks my heart a bit :) (it looks really bad) Do you think I should reaseason it or just keep cooking. Reseasoning will not damage it, right?
Interesting how you have the darkened oil on the inner side of the pan, above where the level of the oil was. It looks like an especially thick layer of seasoning; it got sufficient heat before the pool of oil in the bottom was hot enough to smoke. Presumably due to the position above the burner. If you wanted all of the pan to be consistent and not have that thicker part, using a different approach - heating the pan (but not hot enough to make seasoning), then rubbing a thin layer all over, then 'wiping off' with another paper towel, and /then/ applying enough heat to season - that should produce an even color throughout the whole pan. (And I'd do the outside as well; you don't mention that step with your initial seasoning)
I am having problems with my black carbon steel pan. I did the proper seasoning an have been cooking for a long time, but the food taste like it has rust. I don’t see any rust and it seems okay but I must be doing something wrong. Can you help.
Love your videos.
but another seasoning video?
Does it matter if the sides of the pan are a bit sticky but the flat bottom is smooth?
I prefer using rags made of old cotton towels or cotton t-shirts - they rock! One old bed sheet provides enough rags to do all the seasoning. These towels are also better than paper towels for seasoning because they don’t leave paper bits behind.
Hello Uncle Scott, excellent video as always.
Have you tried Tramontina carbon steel skillets (usually made in Brazil)?
I would love to hear your opinion about those.
Supposedly, they have a nitrided surface which should reduce the chance for rust. Not sure about the other aspects of the pan's performance. They seem to be medium weight and medium price but the cooking performance and sticking-resistance remain unknown to most....
I've been following Uncle Scotts videos on my Tramontina. And it's been working great. I like this pan, I wanted something that wouldn't break the bank as this is my first time in really trying to used carbon steel instead of non-stick crap. It sure has lived up to my needs. I will say, don't follow the seasoning directions from Tramontina - Scott's methods are better. Also don't leave to much residual oil on it. Make sure it's wiped clean and feel smooth after seasoning. And get a scraper and a 'skillet' brush to clean off the hard bits. Start with cooking easy fatty meats first to get it good and used.
My matfer pan is great and I seasoned it well but there is still this one area, like a 1 inch square area that still sticks when I cooks eggs. The rest of the pan is good, but this one area just drives me crazy. How do I fix just one spot on the pan?
Should you also put oil on the handle and the bottom parts of the pan? For either protection of the heat/flames and/or oxidacation?
Other videos also shows that you can do this seasoning in the oven, but this specific pan has in the manuals that only max 10 min at maxx 220 degrees.
I have been cooking with 3 de Buyer carbon steel pans for about 4-5 years. A small blue one, a 24 cm but thin one, and a pancake oven. But I just got a 30 cm Carbon Plus, which is 3 mm thick and at least 2 kg. I'm having difficulties with this now, even though I have a gas stove and the flame is strong enough, but now the 3rd seasoning is not suitable either. The last time I tried this method (before that I cleaned all the previous residues). I feel like I can't heat the whole pan properly.
To make Saint Thunberg 😢 is a dream. I am sold! 🎉
How DARE you!
I like to do the seasoning of non enameled cast iron and carbon steel in the oven. Less smoke and more consistent results. That's why I always buy those two kind of pans with a oven-proof handle. It's a dealbreaker for me.
Put some black shoe polish on the pan after first seasoning and it will look very professional and jet-black in a minute! No need to waste energy on seasoning a bunch
Works on steaks too!
Scott, I just seasoned my low end carbon steel. Why is it blotchy on the cooking surface? Should I season again or nuke it?
Before we get going.. I season 2x .. for good measure.. and it slides like a dream.. the quality of your season is what makes the difference. Not 2,5,10 coats with a season.. it does seem to add durability if you mess up a food.. but.. not necessary
I'm interested in purchasing my first CS pan and found your brand comparison video. I have a ceramic cooktop. Will the Mineral B be okay? Or will it possibly warp? Thanks.
I think the Mineral B is a great way to go and should have about the least chance of warping, as it has a slight upward bow in the bottom.
Hi! I just watched how to season my debuyer. I have a blue carbon steel debuyer; is the seasoning the same? I already ruined a made in carbon blue steel pan that I absolutely hate now and paid a lot for. Unfortunately I don't have gas stove. I have an oven. Any suggestions on how I do this ? Thanks a million! Great videos.
I don't think it can be ruined. Sand it down again to clean metal and start over.
I think I failed by first time seasoning it failed the egg test. Should I soak in acid and then reseason or let it be and just keep cooking and cooking?
been cooking with these pans for a year and i've got some takeaways.
I cook on induction which has been my main gripe up until now i believe. i've always been careful to heat the pan up slowly and never use the boost function (heck, i never even used more than 8/10). I have also never deglazed a hot pan with cold water, always with water near the cookingpoint. yet the energy focused nature of induction has always caused my carbon steel pans to warp one way or another. that being said, i started out with the cheapest 2-set of debuyers of which the small pan is still acceptably flat. the big (24cm) one i had to toss even after multiple attempts of flattening it back down.
In terms of seasoning i recently picked up a new 24cm one - cheap brand, but thick steel, almost 5mm thick (3/16") - which is also starting to show the slightest signs of warping. that being said i think i will be moving over to cast iron pans to remedy this issue once and for all - induction forces you to keep your pan on the plate anyway.
However, getting to my issue which ill still be facing no matter what:
One thing im still struggling with is cooking marinated foods. the solids (like pepper or granulated spices) in the marinade will always immediately burn to the bottom of the pan causing a mess and also make the rest of the cooking process a mess. anybody have a solution or now how to deal with it?
Just an uneducated idea : marinate your fod on a tray, so you have one side not marinated, put the un-marinated side on the pan first, let it "sear", turn it and add marinade ?
I'm pleased I did not buy an induction hob when I redid my kitchen. I did manage to overheat and warp one of my stainless steel pans while talking on the phone and cooking...but in general a ceramic/electric or gas hob is much more forgiving!
I've never tried it myself - but maybe you could use a copper diffusing plate on your induction stove, then place your pan on top. probably would prevent the warping
What do you think about the Made In cookware? Particularly the carbon steel frying pans?
I reviewed one of their blue steel frying pans and think they are OK but not over the top great. They seem like average pans with lots of great marketing. I'd rather go Matfer or De Buyer or Mauviel full carbon steel rather than the blue steel.
Scott,
I love your channel and rely quite often on your excellent advice. I have a question I hope you will be able to answer for me in a timely fashion...if possible. I JUST right now, received my De Buyer 91/2 inch skillet and am ALREADY in love with it's heft.
I do not however, have a gas stove and I was wondering what yoiur thoughts might be to doing the seasoning on a glass-top electric stove? I had thought that perhaps if I used the largest burner the heat might creep up the sides of the pan a little more and help to season them better.
What do you think?
In any case, please keep up the help and advice, it is greatly apreciated my many of us.
Cheers from HOT (88 degrees ) northern Ontario, Canada.
You can season it on electric flattop but you won't get even seasoning up the sides. That's OK though... you can get the cooking surface seasoned and that's the most important part. If you got the pan with the stainless steel handle (NOT the coated one) you can also season it in your oven.
@@UncleScottsKitchen Thanks so much for replying so quickly....I'm anxious to start cooking and then...eating!!
Cheers agai n from North Canada
You could cook up some polar bear up there!
@@UncleScottsKitchen Will do, but I'll have to save up for the 11 inch pan for that...this is just big enough for a Squirrel
They say a good way to catch a squirrel is to climb a tree and act like a nut.
Best pan ever
Hello, I am trying to decide on purchasing between the matfer bourgeat black steel frying pan or the MINERAL B PRO Carbon Steel Fry Pan. What would be your first choice for all-around cooking on any heat source, including the oven? Thank you
If you have the cash, De Buyer Mineral B Pro.
@UncleScottsKitchen thank you very much. All your videos are very informative and well made. I have friends here in Chicago illinois that appreciate your videos as well. Thank you
How your pan is completly shiny black. Mine starts to get a black scab but not looks like yours...
Regarding the skillets picture at 0:25... i have the same exact pan, had it for like 7-8 years but it's nowhere as black as the one on the left, more like medium-dark brown, what is it?
That's the De Buyer 9.5" Mineral B omelette pan.... almost exact same pan as the new one, except the omelette pan has curved sides and the regular has more of an angle.
I'm thinking of a De Buyer carbon steel pan, but I think I'll get a country pan instead that can be used both as a wok and a frying pan.
If you can swing it, try and get one of each because even though they are similar, the frying pan will be better at frying but if you fry in the country pan you might get a little more steam.
@@UncleScottsKitchen Thanks! I didn't know that. I thought the higher walls can prevent from hot oil splashing everywhere, especially to my face :)
@@CP-zb3ky Use tongs! No oil burns
The sceptic in me says adding copious amounts of butter to any pan will have the same result without any 'seasoning' needed to cook an egg
Dear Uncle Scott,
in Germany, we traditionally have more forged iron skillets than cast iron skillets.
Do you also have experience with forged iron skillets? My impression is that they are somewhat inbetween cast iron and carbon steel. What do you think?
I don't think I have but can you send me a link to one? Not sure I know what they are, but maybe I can check one out.
This is all well and good, but not everyone has a gas stove. What about using the oven method?
Hi.
I nuked my debuyer and i have a fine surface on it now.
However it leaves a grayish residue on the edge/bottom of my fried eggs. Do you know why?
Can I have been too rough on the stripping?
If it's leaving residue, that sounds like it's either not completely clean or some seasoning is coming off for some reason. I might give it a good scrub and then a touch-up seasoning and see if that helps.
The Pro version has a very very nice handle :-)
Those Pros can go in the oven as well... if you have electric or induction and need to season your pan in the oven they are the way to go.
Whats a good lint free paper towel brand? I have some cheap stuff that's leaving little fibers in.
I need to do some research on this. Crazy as it sounds, shop paper towels might work but not sure they are food grade.
yeah, i would kill for seasoning that even
I have heard so many different opinions on carbon steel and electric glass tops. Can carbon steel be used on glass tops?
Yes it can. If you are looking for a pan and planning to use it on a flat top stove, go ask thick as you can handle to mitigate any warping concerns. Thin, wide carbon steel pans can sometimes warp on the flat tops. I have had no warping issues over many years with my De Buyer pans... they are my #1 for flat tops.
I liked your video for the GT jab. 😂
How does one get that beautiful deep-black finish though? 0:22
Stand at a stove in a cloud of smoking oil fumes and season it 15 times in a row. I usually don;t recommend it, but if you are experienced with your carbon steel and have a window for some fresh air and just want to do it, have at it!
That much better the egg won't stick no matter what
I had my de Buyer pan for two months now and it does not pass the egg test, by far! Cleaned it with very hot water before seasoning it with raps seed oil. The kitchen was in a fog that day. Why do I have to scrub the pan with steel curls after every meal? Should I start over?
We'll get this figured out! First thing to do is (with a cold pan) run your fingers across the pan. Is it sticky or tacky or bumpy? If so, you may have some oil on there that didn't harden in and you need to do a maintenance seasoning. If the surface is smooth, then the problem is more than likely cooking at the wrong temp. Watch this video and I show all about how to get eggs to slide: ua-cam.com/video/qIeooNHuX3Q/v-deo.html Then if that does't work, ping me again and we'll figure something out.
@@UncleScottsKitchenYou'll figure out to use excessive amounts of butter, likely.
Put a cheap paper plate down on your induction top before you put your carbon steel pan down it eliminates hotspots don’t worry it won’t burn and you won’t scratch
shoot got my thumbs up just for the Gretta joke lmao
Do you like the B better than the pro and if so why?
I hate saying this but IT DEPENDS. For a pan that will go in the oven (seasoning, for example) the Pro oven-safe handle is necessary. But for stovetop only I really like the regular Mineral B. It's less expensive, but I like the coated strip handle and for some reason that little yellow bee medallion in the handle makes me happy.
You used so much butter no pan would have stuck to that egg. These pans need more than one round of seasoning, let's not lie to people. I have several and they take more than what you did here.
I’m confused.. do you have to do this every time you use the pan?
Not at all. After one or a few such times, the pan is "ready", as long as you don't damage the oil polymer protective layer that has formed.
wasted of oli. why use that much at the first place.
Season it? Shit. I just started cooking w it and I guess I ate the factory wax. Love the pan, am buying another. Will follow ur advice. Thanks!
Let me know if you grow a tail or anything!
Can u used coconut oil?
I have never tried it but you can try it... if you are relatively new to carbon steel, I'd stick with veggie, canola, grapeseed, or sunflower. If you try it and it doesn't work well, you can just scrub out your pan and try something else.
with this much butter egg would slide even on completely unseasoned pan. I did not bother with seasoning, just cook on cast iron daily bacon, steaks, etc. My eggs slide with probably 5 times as little butter
Should you season the outside of the pan?
What about avocado oil?
It has a good smoke point, but it has too much flavour
I thought you had to add salt and potato peels?
Salt and potato peels is ONLY for Matfer pans; you don't have to do it for De Buyer.
What’s more fun to say the. De Bebuyer
I am confused, the instructions on de buyer are, first remove the wax, wipe and then heat the pan empty untiring changes color, about 10 min full heat, then let it cool for 15 min then apply oil
Scott, do you have a preferred brand when it comes to carbon steel? I have a Matfer and a Made In pan. The Made In pan seems harder to work with. It is a little thinner so I have to watch my temperature more. The matfer is a crepe pan and it works great. I think I am going to go for a DeBuyer Mineral B Pro 12" based on your previous comments. I enjoy the breakdown you provide for the cookware. You save me alot of time by doing it for me.
you could also look into america's test kitchen review on CS pans
Dont go to atk.. they’re sponsored and biased like everyone else lol..
When in doubt stick with the reputable brands.. Mauviel, debuyer, matfer. Cook culture has a video comparing them.. it’s a good video.. I have Winco but at least In the smaller size it’s thinner.. lodge also makes a decent cs. But I’d stick with those. Made in, is a hyped up brand from you tubers.
@@axeavier not trying to throw you under the bus, I just don’t want him misinformed. I have watched their reviews and they’re not like they used to me.. like consumer reports.. but not as bad..
@@axeavier they recommend Mafter
But what if you make a pan sauce and it is too acidic, or the flour coating on the meat sticks to the Pan? Then you have to retreat it. the drawback to the hi carbon steel is it has to be low acid item and not "finished in the pan". Don't get wrong I have been making pancakes, eggs, reheating polenta cake like never before, since watching your channel, but the pans do have limitations. Keep up the good work!
For stuck food.. it’s simple.. deglaze.. if not.. you will destroy your season in no time trying to clean it.. deglazing is one of the best cleaning methods for a season. Then comes chain mail.. it’s more efficent. But yeah.. if you simmer acids they do attack the season after a while.. if it’s a quick run it’s hit as bad,, but don’t make elaborate stews lol
Cant make tomato sauce in it for sure. At the end of the day nothing beats a good stainless steel pan (which are way more expensive... the good ones).
@@profchaos9001 yeah any stainless with that cap on the bottom.. trash..
I probably use my stainless pans more often for this reason. But I do love my cs pans for somethings
@@dcarsondavis stainless is so universal.. it’s the pan you can do anything with… it’s just harder to be non stick. I will say though.. no metal in stainless.. unless it’s. A beater pan lol.. idc what people say.. I’m not abusing my $300 falk skillet and chancing a. Scratch (cue the comment of cleaning their skillet with a green scratch pad lol)
Focus more on cooking, not seasoning - I learned this from your videos. I couldn't figure out why my eggs were always sticking to my carbon steel pan, I thought it was a seasoning problem. I really just needed the pan to pre-heat and cook with a little higher flame. Thanks for all the carbon steel pan info 🍳
You may be correct but the American pronunciation is the way it is spelled. "Buy"! That is what i was told by a factory rep. Just sayin, dont be mad.
I've had people from De Buyer say they slip up and say it the American way too, even though the French is the real name.
How Dare You!
Honestly surprised that there hasn't been any "I'm unsubscribing" comments because of that especially after the meltdown we saw over the gas stove video
Why would you put in that much oil if you are going to pour it out anyway? Also no wonder that egg didn't stick, after you put like half a stick of butter in it ._.
It's not that much oil...1/4 cups is only 4 tablespoons. Believe it or not, an egg will stick even with that much butter if you don't do it correctly!
Mobin, did you ever have an old Teflon pan? The egg sticks.
You need to give a reason why Beginners should not use olive oil to season their pan.
The problem u keep having is I'll cook meat like a steak and thin rinse! The pan and the seasons seams to to away to metal
One season is all it takes.
That amount of oil is unnecessary and use tongs to hold the paper so you don't burn yourself.
ok, to play devils advocate though, I think that if you added a wad of butter to an entirely UNseasoned CS pan, you'd get the same result. From watching your and some other vids on CS, it seems like it *always* needs a layer of butter/gee/oil otherwise things stick. Perhaps the seasoning does help protect it from rust(?), but if it's stored inside and put away dry, I don't think that's an issue. This is no knock against CS, I'm just not sure any seasoning is actually needed b/c it doesn't make it non-stick; it's the butter that made it nonstick. I got the 'two handled' CS pan at Lidle for maybe 10-12 bucks or so. It was a good deal.
Why why why do all youtube content creators overlook Avocado oil and safflower oil?
You said that if someone is new to use canola oil or a few others. Those oils are great but they have significantly lower smokepoints compared to Avocado 520° and Safflower oil 510° smokepoints.
I promise you that I'm not being argumentative, but I'd love to know why you never mention those very good oils?
High smoke point oils are less favored overall because there's a large percentage of people without access to a gas burner. If you have an electric burner for example, it's highly recommended you season inside of the oven instead. This creates an issue for people with older ovens, those without convection settings, or ovens that are not calibrated properly. If your oven maxes out at 500°, but turns out it only reaches 480° because of the mentioned problems, then your seasoning results with a 500°+ oil may not turn out that well.
Oils with smoke points closer to 400°, like canola or grapeseed, are therefore way easier for everyone to season properly with regardless of oven or burner situation.
Love the channel but don't you think Greta has already shed enough tears? The only thing better than learning is getting a good laugh while doing so. Great video.
HOW DARE YOU!
Does any of this process change when using an electric cooktop stove?
Making Grete Thunberg cry is what I live for. 🤣😂
It's nice to live a life with purpose and meaning.
How can I season on induction top?
I recommend using an oven.