Great idea having guest chefs display their craft to showcase the capabilities of these pans. As I own the same pans, it has motivated me to press them into service outside of my own comfort zone. Perhaps it will inspire others to toss the PTFEs, as I did years ago, and help put an end to the poisonous culture of disposal cookware -- while improving their health, and having fun. Kudos, Jed. More of this.
My thoughts exactly, this one of those wisdom with age things. I won't touch non-stick. One of my neighbors dogs died just by licking a pan clean "one-time!"
I did my chef’s apprenticeship in the early seventies, we only ever used carbon steel pans for French omelettes, and At nearly seventy years old I still do
I do this several times a week with the 8” Mineral B. Most important tips: 1) always pre heat the pan carefully to the right temperature. Too hot and it will stay too hot and burn the butter. Too cool, it will stick. 2) start with eggs at ROOM temperature. Cold eggs won’t coagulate well 3) have at least a bit of butter or saturated fat. Better for non stick and flavour. 4) shake the pan to prepare scrambled eggs in a creamy texture, with small uniform curds. Then spread out and quickly form the skin of omelette and flip. A classic French is supposed to be scrambled eggs encapsulated in a thin, colourless skin. Baveuse means the inside is slowly running and creamy. This is different from something rolled up like a wet carpet. Few restaurants get it right, especially in North America. Indeed a prefect French omelette is quite difficult to do without practice!
Jacques Pepin was showing how to make a french omelette for home cooks, who were most likely not to have carbon steel pans. He most certainly had a carbon steel pan to make them too, but a video with it would have been much less useful for the average home cook.
This was a extremely enjoyable video to watch. I love to watch a Chef practice their craft and give instruction so that you may learn from them. Fantastic video Jed. Many thanks.
Really nice to see you making this video. I need to improve my seasoning a bit and then I'll try it myself. It it turns out somewhat good i won't need to ever buy a new non stick omelette pan again.
Thank you so much for this video! I have been using my 8” deBuyer carbon steel pan for omlettes - I will have to try the 10” one and replicate this process!
Thank love making French omelette like the tip of small amount of water .I love carbon steel woks cast iron etc great video showing how easy I also use stainless steel pan as well the butter helps here to as a temp guild when the pan is ready
I like to make low and slow, soft scrambled eggs. I've done it in a double boiler (pyrex bowl in a pot), my matfer carbon steel pan, and a non-stick pan. The non-stick is the only one that isn't a pain to clean. I'm going to try to get my carbon steel seasoning up to par, but for now I have the nonstick, so I'll use it.
i'm no kind of chef guy but i do low & slow scrambled eggs in a matfer pan too; yes it leaves more behind than omelets or fried eggs, but it's still reasonably easy to clean once the seasoning is halfway decent: get yourself a dedicated bristle brush scrubby just for this job and use it to scrub the pan under running hot water (no soap), it'll clean up fairly quickly without touching the seasoning layer inspect carefully for any tiny leftover bits then pop it on the stove to dry before putting away. if you feel like the seasoning is getting a bit worn then crank the heat, rub in a bit of oil and let it cook until the smoke stops, done
It’s interesting because that pan looks like bare metal in the center and well seasoned on the edges. But it’s completely non-stick in the video. Very impressive to have that omelette come out perfectly with zero sticking. I’ll have to check out some of your seasoning videos to see what I can learn. I have this same pan and it’s dedicated to eggs and omelette. I’m always tinkering with the seasoning try to maximize the non-stick. Currently it’s not so good, quite a lot of sticking.
That caught my eye too. Though if you rewatch, Chef commented that she's been using the pan for an "extended" time. Implication being to learn & practice on the pan (don't recall if that is days, weeks, prior, etc.). Since Chef used a fork here, I'm making the assumption she may have done the same at home. Watch her motions and notice it's possible the habitual pattern used and the seasoning has been consistently scraped the same even if only mildly, due to chef's use of a fork(?)! That might explain why the bottom appears "bare" and the sides well seasoned.
TYSM!! I just got a carbon steel pan from Made In and I've been working on its season, all while losing hope bc I haven't really even been able to fry eggs without sticking, let alone scramble or attempt an omelette. But now I see that I can easily accomplish this once the seasoning is more developed
2nd time using this method. It works great. Love the easy clean up. I did it in my large Mauviel saucier carbon steel. It’s 99% non stick. I don’t like the coated non stick pans. I’ll try it now in my Emeril square cast iron but the sides are not so high so I hope it won’t splatter much.
I wouldn't mind the nonstick skillets, except everything made these days is complete crap and fails quickly. Stainless, carbon and cast steel don't fail.
Jed, thank you so much for this video, I love my carbon steel skillets, I can do this too, and make scrambled eggs no color, as well as over easy or over medium no color, it just takes time, and technique. Good on you my friend!!
somthing I think non-stick is essential for: fried dumplings or "pan stickers". They taste best when steam-fried in a vinegar, water, starch mix. They basicly glue themselves onto stainless and the vinegar ruins the seasoning on cabon steel or cast iron. If you have a way around that please let me know. literally the only thing i get the teflon out for.
Yes!! Finally a chef making a French omelette in the De Buyer Omelette pan! (or any carbon steel pan for that matter) I do not use non stick pans. I have that 9.5" pan and I try to make French omelettes in it quite often. To make one"perfect" is a lot harder than it looks. It take practice to get it right. For some reason I can't get that smooth yellow finish on mine. I think I'll try adding oil to the pan next time. Typically I just use butter. I use a OXO spatula instead of a fork to avoid scratches. Not a big deal. The pan is fantastic to use. I also just wipe it out with paper towel. Toss the first one then finish it off with a clean sheet.
I am firmly in the carbon steel camp. I have some stainless for acidic foods. I'm moving in a couple of weeks, and my last non-stick skillet is not making the cut - being given away pre-move. I haven't used it in over a year. Though after watching this I can see I need to work on my omelette game! ;-)
I've never used carbon steel but I've done French omelettes on non-stick and they seem to be one of the few things in cookery I can actually do ok! I tend to scramble them for a little bit longer than was done here so it is not quite so runny in the middle before I leave it alone but generally follow the same technique. I do think it is probably easier using a spatula and non-stick than was done here and, of course, I'd never use a fork on a non-stick but it does prove it can be done!
"North Americans do like an omelette that's not as wet as a French person", a very beautiful mishap 😆 Thank you very much for the tips. I did not even know there was a way besides what you learn at home by whatching
Cool video- we have that exact pan and a Bluestar range! Bad part- I don't have any excuse for not making omlettes anymore. Finishing it off under the infrared broiler is a great idea.
An eggs-cellent instructional video! Just made my first French omelette with my 10” de Buyer frying pan - not bad for a first attempt and makes me want to make more of these delicious omelettes!
My Two "Go TO" omelette pans are first a vintage Wagner Ware #9 cast iron Chef Skillet (which has the rounded sides and a square tipped longer handle for tipping) then the De Buyer Pro 9 1/2" Carbon Steel Omelette Pan. One key element is NOT to use near freezing eggs out of the fridge but rather let the eggs get to room temp for at least 10+ minutes prior to scrambling. Next when the butter stops foaming then you are good to go. I keep the pan moving back and forth and the flat side of the fork going circular in the middle. For an in depth tutorial, check out the French Chef Julia Child's old video (here on UA-cam) which goes into great technique on the pan hold etc. Nice video... thanks!
FWIW: Julia Child used aluminum omelet pans. You can still buy the pans she designed and used. She also cooked the omelettes for about 10 seconds, I don't know if I would eat that....
Great job! Thank you very much! I have a Made-In carbon steel pan, and no matter how I try to season it, my food still sticks! Have you had any issues with this type of pan?
@@apistosig4173to each their own but that paella pan is kind of deep and expensive compared to authentic paella pans. Looks like a nice all purpose pan though. But you can get that size for under $25 if you want a dedicated pan.
You prepared a lovely omelette. Using clarified butter (or ghee) in lieu of regular butter is as a good way to prevent browning. I now use carbon steal almost exclusively for all cooking.
Awesome! She is clearly a pro cook. It would have been amazing to see her pan temps with infrared. Seems to achieve Leidenfrost it would typically be much hotter than she’s using here, but clearly this is an amazingly well seasoned pan.
@@lolkthnxbai you are right! After the video I used Mara’s technique and my 10” Mineral B at lower temps than normal and created my best omelette’s ever. No color perfection. 🤙
Hi, I had very inconsistent results and learned that the shiny areas on the pan surface mess with the reading. I use my senses to gauge the readiness of the surface.
@winmod70 that sounds right. If your carbon is all black it should work but I have some all black and some that have some bare metal showing, like the pan in the video.
Honestly I've not had any issue with cooking my eggs on carbon steel, omelette or sunny side up. Other than the time I tried eggs as the first thing I cooked after first seasoning - they did stick just a tad. And I actually use even less fat. In fact, I find that getting my omelette just right is somehow way easier on the carbon steel than it ever was on a non-stick. Maybe that's cause the carbon steel is more heat retentive, not sure.
Eggs aren't the most difficult thing. I can even do Omlettes in my stainless steel pan (without butter, with oil). My stainless steel pan has trouble with Tofu though and if i want to fry Gnocchi straight from a package and if they are still kind of wet (if you let them dry a bit it's not a problem anymore). I just bought a carbon steel pan and it has no difficulties with Tofu. I can fry it easily. I'll try to fry wet Gnocchi next. Hopefully they won't stick.
Story of my life trying to perfect an omelette in a carbon pan 😫 I bought eight debuyer carbon pans with my visa points through RBC , five 10 inch sauté , two 8 inch sauté and 1 omelet pan. Previous to these i cooked solely with cast iron and enameled cast iron , these carbons are nice too but take some practice.
In most traditional French restaurants cuisine is done in carbon steel, for both price and tech specs. Eggs are no exceptions, well done. Carbon steel and cast iron are very good for eggs - but you need a thin film of oil
This is awesome, you taugt me make an omelette better than Jacques Pépin could. I always ended up making scrambled eggs because I didn’t get the perfect instructions. You are a wonderful teacher, madam!
enjoyed video. i use the oil and butter prep on my 9.5" omelette and 8" fry pans from de Buyer. no sticking while doing eggs, tho i'm not trying for a J.P. style French Omelette, i will try Her 3rd version..
I did go make me an omelette via my interpretation of Chef Mara's. I like putting the green onions in first, stirred it a bit, and rolled it, rather than doing my usual north american taco style...and my heat was just right as i had no 'color'. just love this de Buyer carbon steel omelette pan.
besides eggs, i also have problem with frying things with sugar (like in marinades, etc.) the marinades always wants to stick & burn to the pan itself. any suggestions?
Have you seen the circa 1948 tv show with Dione Lucas (the first woman featured in a cooking show on television?) She helped introduce omelettes to the US, used a stainless steel pan and made it look easy.
Hello brother, have you heard about those tow companies (Pujadas, Silampos) are they good companies in stainless steel pots, I also wants to ask what the main difference between Casserole pots and stock or sauce pots and what's more useful?
I would think so. The French have been making these long before there was such a thing as a non stick pan. Trouble with videos here on UA-cam is almost every French omelette video the cook uses a non stick pan. And they say you should use a non stick pan. Crazy!
I used stainless steel with a bit of oil to make scrambled eggs. The stuck bits left were the same or less then my 1 year old ceramic oan that i try hard to take care of. Not perfect but 0 chemicals for that. Carbon steel with a bit of oil or butter should or can be as non stick as ceramic. Plus you can be rough with the cleaning, just dry right after washing.
21:55 I can see on the left bottom , one of these knives, form the shape of the handle, I can guess with 95% sure that is a Dalstrong :), and I risk saying that is shogun series. Very good video indeed...
Quick question. Would you go for Mineral B or Mineral B Pro? Seems weird to not be able to use a pan above 200C in the oven because of the handle. I think yours seems like a regular Mineral B?
Two questions: Can anyone tell me the best size pan for making omelettes? I generally eat 3 eggs when I make mine. Or maybe, what is the size she is using? Next, I would really like the De Buyer Carbon Pro series because of the handle. But does that style pan work with omelettes or is it better to have the flared edge like the one she is using?
I prefer the SolidTeknics carbon steel, no rivets, one piece design so you don't get food stuck in the rivets, plus they have pre-seasoned which don't' lose their seasoning.
I've always had a special pan for doing eggs and I still back that up needing a special pan but whatever it is by dedicating a special pan to eggs it don't become unseasoned cooking other things because it's dedicated for eggs.
Ive never seen a French omelette made like that. What happened to the vigorous stir to reduce the grain size and even out the creaminess? If you roll the omelette tighter at the end, the heat from the cooked part comes into contact with the soft part and firms it up more.
If you slide the omelet about an inch or of the pan just before you plate it, the omelet fold will be under and you won't have to use your hands to push the end under.
Make sure you season your pan well! Make sure you take your foods out of the fridge well before you start cooking, because cold foods will stick! Make sure you preheat the skillet! Make sure you use lots of fat! Heck. I would be done already in a non stick skillet. I'm not convinced ALL are potentially toxic. Lots of options out there. I prefer my cast iron and am learning stainless steel and getting ready to carbon steel. But granite would probably be easier.
Fish has always been my problem. Eggs I’m good with well seasoned carbon steel. But fish is an issue so I use the Tramontina nonstick occasionally. I’ll use the Smithey or my Blanc Creatives that I’ve had for years. I go thru cycles of using high quality stainless steel pans, then back to the carbon steel.
Others have shown how to cook soft, rolled omelets in carbon steel pans Chef Yukimura Motokichi has videos from 2007 for his famous Omurice dish. It appears he now uses non-stick pans for omelets. ふわふわ卵の逆さオムライス ふわとろオムライス、プレーンオムレツが 宙を舞う！！ -- done with incredible skill. In other videos, he uses a fine mesh chinois to strain the eggs before cooking. 'George ジョージ' goes into detail how to do it (in HD) in his video "How to roll an omelette in an iron frying pan" Another unrelated video (in HD) -- 鈴木学園 中央調理製菓専門学校静岡校 オムレツ実習
Excellent video, would’ve loved it to be more information dense/concise. Edited this from the original comment to the comment in the reply to get rid of unnecessary negativity.
Would you please show how to cook homemade vegan fritters and burgers in carbon steel without using oil or fats in either the fritter/burger or the pan? Currently using a non stick pan because with the lack of fat and not moving the food around it can stick and break apart
Next step, make an egg white only omelette in a carbon steel pan. A real different animal. Don’t ask how long it took me to bumble along until I got it. But I did. And I enjoy one every morning now.
For me if i stir the egg too much to get small curds the egg still gets stuck on the pan. So, maybe my seasoning on my de buyer is not done right. I use avocado oil, which is the only thing i can think of. If i dont stir too much and just drag and lift the egg, i can get a pretty good omelette but with bigger curds. Tips?
Too Myself Teflon is Excellent but i only use them for Select Cooking and only have 3 pans 8-10-12in pans... then a semi full set of Visions (Glass) and Stainless Cookware with 1 Cast Iron Pan ,1 Carbon Steel pan and Enamel Cast Iron Dutch Oven....BE VERSITAL THE KITCHEN
Yup. I’ve been using nothing but carbon steel and cast iron for years. Occasionally a stainless steel. Even spaghetti sauce. I can always re-season if needed.
Obviously, Pepin apprenticed in France, on a carbon steel pan. He's talked about carbon steel pans on his PBS show. What he said was, if you don't season the carbon steel pan and use it often, it sticks. And he doesn't use it often, because it sticks. And that, thus, it's a "vicious circle"! Of course Pepin used non-stick on show, because it was sponsored by Anolon, a non-stick pan manufacturer.
To be honest, as nonstick pans go, I had the copper layer Analon nonstick pans, a set that had the 8 and 10" sizes and as nonstick pans go, they lasted quite a bit longer than most, provided you don't overheat them but they do wear out over time and the 8" was the worst of the two. They got replaced with an All Clad aluminum nonstick in the 10 size that I got specifically for those times when you need absolute nonstick, and or for acidic foods. I don't use the nonstick often and often cook in cast iron, carbon steel or stainless steel.
That's the difference between polymerization and carbonation. The first is seasoning, and the second is carbon build-up. A pan does not need to be brown/black to be seasoned but will become darker with more use.
Jacques Pepin's version doesn't have those large curds, he beats the eggs in the pan with a fork until they are at the right level of wetness. If you do this in a carbon steel pan, the eggs will stick because you don't let them solidify in a film on the bottom. A regular omelette with large curds like you show in the video, however, is very easy. Personally I find the French omelette bland, I like a lot of browning, what Pepin calls the country omelette. The browning is where all the flavor is.
Of course the eggs solidify in Pepin's version. Otherwise his perfect oval form and even surface would not be possible. The woman in this video just lacks technique. You can see that as she fails to shape the omelete in an oval form.
Jacques uses a non-stick pan in the videos of him I've seen. I wonder why just about every UA-camr who makes a French omelette always use a non-stick pan in their demonstrations. What did the French use before there were non-stick pans? Carbon steel! I made a one in my non-stick Scanpan. Came out near perfect. In my carbon steel pan? Well that's a work in progress...
I learned to make American omelettes about 35 years ago from Jeff Smith “The Frugal Gourmet”….he concurred with using a little water in your egg mixture, as opposed to anything else. I’m guessing what you call “chain mail” in Canada, we here in the US call “a stainless steel scrubber”….(loosely interwoven loops/curls of fairly large filaments, not “steel wool”)
It’s actual chainmail, you can see it in their other videos. In my experience, stainless scrubbers are too agressive on the seasoning, and not enough on the stuck food
Great idea having guest chefs display their craft to showcase the capabilities of these pans. As I own the same pans, it has motivated me to press them into service outside of my own comfort zone. Perhaps it will inspire others to toss the PTFEs, as I did years ago, and help put an end to the poisonous culture of disposal cookware -- while improving their health, and having fun. Kudos, Jed. More of this.
Glad you enjoyed it! I love collaborating with my awesome chef friends!
I couldn't agree more to your remark on disposal cookware.
I totally agree with this.. omelets have been made for a very long time… well before the invention of modern nonstick pans 😂
My thoughts exactly, this one of those wisdom with age things. I won't touch non-stick. One of my neighbors dogs died just by licking a pan clean "one-time!"
I did my chef’s apprenticeship in the early seventies, we only ever used carbon steel pans for French omelettes, and At nearly seventy years old I still do
Wow, any tips for carbon steel? I got a Matfer on its way now.
@@Vendzor season it well before use
@@johnlander1610 Thank you brother, what fat should I use?
Pork fat
Olive oil or butter
thank you so much for this video. It's exactly the video i am always asking so many youtubers to do. Great technique.
Glad you liked it!
I do this several times a week with the 8” Mineral B. Most important tips: 1) always pre heat the pan carefully to the right temperature. Too hot and it will stay too hot and burn the butter. Too cool, it will stick. 2) start with eggs at ROOM temperature. Cold eggs won’t coagulate well 3) have at least a bit of butter or saturated fat. Better for non stick and flavour. 4) shake the pan to prepare scrambled eggs in a creamy texture, with small uniform curds. Then spread out and quickly form the skin of omelette and flip.
A classic French is supposed to be scrambled eggs encapsulated in a thin, colourless skin. Baveuse means the inside is slowly running and creamy. This is different from something rolled up like a wet carpet.
Few restaurants get it right, especially in North America. Indeed a prefect French omelette is quite difficult to do without practice!
Thanks for sharing!
Jacques Pepin was showing how to make a french omelette for home cooks, who were most likely not to have carbon steel pans. He most certainly had a carbon steel pan to make them too, but a video with it would have been much less useful for the average home cook.
Right on
Loved watching her work. Very informative. What a great trick with the broiler.
Glad you enjoyed it!
This was a extremely enjoyable video to watch. I love to watch a Chef practice their craft and give instruction so that you may learn from them. Fantastic video Jed. Many thanks.
Glad you liked it!
Really nice to see you making this video. I need to improve my seasoning a bit and then I'll try it myself. It it turns out somewhat good i won't need to ever buy a new non stick omelette pan again.
My idol! And thank you for providing a video I have been wanting to see for a long time
Thank you so much for this video! I have been using my 8” deBuyer carbon steel pan for omlettes - I will have to try the 10” one and replicate this process!
Great! Glad you liked it!!
Confidence! Experience! Judgment! Thanks, Chef Mara. (spelling? sorry)
Super good video. You too Jed, thanks for doing this.
Thanks! 😃
Wonderful video. I’ve cooked eggs in carbon steel for years. I’d lost track of the classic French omlette-this was a fabulous catch-up course. Thanks!
Glad you enjoyed it
Thank you for that lesson!!
Thank love making French omelette like the tip of small amount of water .I love carbon steel woks cast iron etc great video showing how easy I also use stainless steel pan as well the butter helps here to as a temp guild when the pan is ready
I just made a really nice French omelette in my de Buyer pan on the first try after watching this excellent video. Thanks!
Wonderful! Thanks for letting me know
muy bueno e informativo gracias por su tiempo de hacer videos
Hey Jed! Merry Christmas! Thanks for the video, great as always! Mihai
Thanks, Mihai. Merry Xmas to you too!
I like to make low and slow, soft scrambled eggs. I've done it in a double boiler (pyrex bowl in a pot), my matfer carbon steel pan, and a non-stick pan. The non-stick is the only one that isn't a pain to clean. I'm going to try to get my carbon steel seasoning up to par, but for now I have the nonstick, so I'll use it.
i'm no kind of chef guy but i do low & slow scrambled eggs in a matfer pan too; yes it leaves more behind than omelets or fried eggs, but it's still reasonably easy to clean once the seasoning is halfway decent:
get yourself a dedicated bristle brush scrubby just for this job and use it to scrub the pan under running hot water (no soap), it'll clean up fairly quickly without touching the seasoning layer
inspect carefully for any tiny leftover bits then pop it on the stove to dry before putting away. if you feel like the seasoning is getting a bit worn then crank the heat, rub in a bit of oil and let it cook until the smoke stops, done
It’s interesting because that pan looks like bare metal in the center and well seasoned on the edges. But it’s completely non-stick in the video. Very impressive to have that omelette come out perfectly with zero sticking.
I’ll have to check out some of your seasoning videos to see what I can learn. I have this same pan and it’s dedicated to eggs and omelette. I’m always tinkering with the seasoning try to maximize the non-stick. Currently it’s not so good, quite a lot of sticking.
That caught my eye too. Though if you rewatch, Chef commented that she's been using the pan for an "extended" time. Implication being to learn & practice on the pan (don't recall if that is days, weeks, prior, etc.). Since Chef used a fork here, I'm making the assumption she may have done the same at home. Watch her motions and notice it's possible the habitual pattern used and the seasoning has been consistently scraped the same even if only mildly, due to chef's use of a fork(?)! That might explain why the bottom appears "bare" and the sides well seasoned.
Try stainless steel pans as well!
TYSM!! I just got a carbon steel pan from Made In and I've been working on its season, all while losing hope bc I haven't really even been able to fry eggs without sticking, let alone scramble or attempt an omelette. But now I see that I can easily accomplish this once the seasoning is more developed
You got this!
Thank you for this video. Excellent.
Glad it was helpful!
Keep up the good work! Love the video
Thanks!!
4:26 is where the actual cooking begins. ❤
Thank you!
2nd time using this method. It works great. Love the easy clean up. I did it in my large Mauviel saucier carbon steel. It’s 99% non stick. I don’t like the coated non stick pans. I’ll try it now in my Emeril square cast iron but the sides are not so high so I hope it won’t splatter much.
I wouldn't mind the nonstick skillets, except everything made these days is complete crap and fails quickly. Stainless, carbon and cast steel don't fail.
Jed, thank you so much for this video, I love my carbon steel skillets, I can do this too, and make scrambled eggs no color, as well as over easy or over medium no color, it just takes time, and technique. Good on you my friend!!
Awesome Rick, thanks!
somthing I think non-stick is essential for: fried dumplings or "pan stickers". They taste best when steam-fried in a vinegar, water, starch mix. They basicly glue themselves onto stainless and the vinegar ruins the seasoning on cabon steel or cast iron. If you have a way around that please let me know. literally the only thing i get the teflon out for.
Yes!! Finally a chef making a French omelette in the De Buyer Omelette pan! (or any carbon steel pan for that matter) I do not use non stick pans. I have that 9.5" pan and I try to make French omelettes in it quite often. To make one"perfect" is a lot harder than it looks. It take practice to get it right. For some reason I can't get that smooth yellow finish on mine. I think I'll try adding oil to the pan next time. Typically I just use butter. I use a OXO spatula instead of a fork to avoid scratches. Not a big deal. The pan is fantastic to use. I also just wipe it out with paper towel. Toss the first one then finish it off with a clean sheet.
Good on you, way to persevere!
I am firmly in the carbon steel camp. I have some stainless for acidic foods. I'm moving in a couple of weeks, and my last non-stick skillet is not making the cut - being given away pre-move. I haven't used it in over a year. Though after watching this I can see I need to work on my omelette game! ;-)
Great news! You won't regret it. Thanks for your support.
I was worried after your get used to browning on eggs video a while back, but this was brilliant!
Thank You! Great Video!
Glad you liked it!
I've never used carbon steel but I've done French omelettes on non-stick and they seem to be one of the few things in cookery I can actually do ok! I tend to scramble them for a little bit longer than was done here so it is not quite so runny in the middle before I leave it alone but generally follow the same technique.
I do think it is probably easier using a spatula and non-stick than was done here and, of course, I'd never use a fork on a non-stick but it does prove it can be done!
hahaha. It's not much fat. Like almost just a tablespoon of oil. (proceeds to add another >tablespoon butter) I love it!
BTW, what size pan is that?
Great technique here 👌🏽
Glad you like it!
"North Americans do like an omelette that's not as wet as a French person", a very beautiful mishap 😆 Thank you very much for the tips. I did not even know there was a way besides what you learn at home by whatching
Cool video- we have that exact pan and a Bluestar range! Bad part- I don't have any excuse for not making omlettes anymore. Finishing it off under the infrared broiler is a great idea.
NIce!
The scallions also help to naturally help the pan be non-stick.
An eggs-cellent instructional video! Just made my first French omelette with my 10” de Buyer frying pan - not bad for a first attempt and makes me want to make more of these delicious omelettes!
Fantastic!
My Two "Go TO" omelette pans are first a vintage Wagner Ware #9 cast iron Chef Skillet (which has the rounded sides and a square tipped longer handle for tipping) then the De Buyer Pro 9 1/2" Carbon Steel Omelette Pan. One key element is NOT to use near freezing eggs out of the fridge but rather let the eggs get to room temp for at least 10+ minutes prior to scrambling. Next when the butter stops foaming then you are good to go. I keep the pan moving back and forth and the flat side of the fork going circular in the middle. For an in depth tutorial, check out the French Chef Julia Child's old video (here on UA-cam) which goes into great technique on the pan hold etc. Nice video... thanks!
FWIW: Julia Child used aluminum omelet pans. You can still buy the pans she designed and used. She also cooked the omelettes for about 10 seconds, I don't know if I would eat that....
So great ty
Great job! Thank you very much!
I have a Made-In carbon steel pan, and no matter how I try to season it, my food still sticks! Have you had any issues with this type of pan?
The Made-In surface needs to be really well cleaned before first use. Take a close look at the instructions
for the torpedo seems u need more curd pushed to bottom edge of pan w the “bump”
I bought a De Buyer Mineral B omelette pan - took me "months" to establish the seasoning - but - its absolultly fabulous now.
It can take a while. Good on you for sticking with it!
It does take a while to get good, but once it's well seasoned all you need is a paper towel to clean it. Great pan.
@@dbkfrogkaty1 Agreed - I would have NO hesitations buying another De Buyer pan - got my eye on their Paella pan 😉
@@apistosig4173to each their own but that paella pan is kind of deep and expensive compared to authentic paella pans. Looks like a nice all purpose pan though. But you can get that size for under $25 if you want a dedicated pan.
You prepared a lovely omelette. Using clarified butter (or ghee) in lieu of regular butter is as a good way to prevent browning. I now use carbon steal almost exclusively for all cooking.
Excellent! Thanks!!
butter causes browning since it burns, it doesn't prevent it, it simply adds taste, watch the peppin vids, he explains it better
@@FussyPickles butter does not need to brown. That's too high of a heat.
Looks very delicious
Great video, but what pan do you use when youre cooking with tomatoes or other acidic products?
Stainless steel or enameled iron
Awesome! She is clearly a pro cook. It would have been amazing to see her pan temps with infrared. Seems to achieve Leidenfrost it would typically be much hotter than she’s using here, but clearly this is an amazingly well seasoned pan.
Thanks. Mara is a legend!
You don't even need that much, I got one of the pans used here, the 8 inch de buyer and I was making omelettes with it after the first seasoning.
@@lolkthnxbai you are right! After the video I used Mara’s technique and my 10” Mineral B at lower temps than normal and created my best omelette’s ever. No color perfection. 🤙
Great video. I'm curious if you ever use an infrared thermometer. If so, what pan temp do you heat to?
Hi, I had very inconsistent results and learned that the shiny areas on the pan surface mess with the reading. I use my senses to gauge the readiness of the surface.
@@Cook-Culture Copy that, thank you! I like using my infrared thermometer on cast iron...but it seems to read WAY low on my 5 ply stainless pans.
@winmod70 that sounds right. If your carbon is all black it should work but I have some all black and some that have some bare metal showing, like the pan in the video.
Honestly I've not had any issue with cooking my eggs on carbon steel, omelette or sunny side up. Other than the time I tried eggs as the first thing I cooked after first seasoning - they did stick just a tad. And I actually use even less fat.
In fact, I find that getting my omelette just right is somehow way easier on the carbon steel than it ever was on a non-stick. Maybe that's cause the carbon steel is more heat retentive, not sure.
Eggs aren't the most difficult thing. I can even do Omlettes in my stainless steel pan (without butter, with oil). My stainless steel pan has trouble with Tofu though and if i want to fry Gnocchi straight from a package and if they are still kind of wet (if you let them dry a bit it's not a problem anymore).
I just bought a carbon steel pan and it has no difficulties with Tofu. I can fry it easily. I'll try to fry wet Gnocchi next. Hopefully they won't stick.
Great video! What is chain mail please? Also, chef referred to beeswax for cleaning?
Hi, here you go: www.cookculture.com/pages/seasoning
Story of my life trying to perfect an omelette in a carbon pan 😫
I bought eight debuyer carbon pans with my visa points through RBC , five 10 inch sauté , two 8 inch sauté and 1 omelet pan. Previous to these i cooked solely with cast iron and enameled cast iron , these carbons are nice too but take some practice.
In most traditional French restaurants cuisine is done in carbon steel, for both price and tech specs. Eggs are no exceptions, well done. Carbon steel and cast iron are very good for eggs - but you need a thin film of oil
This is awesome, you taugt me make an omelette better than Jacques Pépin could. I always ended up making scrambled eggs because I didn’t get the perfect instructions. You are a wonderful teacher, madam!
That is awesome!
enjoyed video. i use the oil and butter prep on my 9.5" omelette and 8" fry pans from de Buyer. no sticking while doing eggs, tho i'm not trying for a J.P. style French Omelette, i will try Her 3rd version..
I did go make me an omelette via my interpretation of Chef Mara's. I like putting the green onions in first, stirred it a bit, and rolled it, rather than doing my usual north american taco style...and my heat was just right as i had no 'color'. just love this de Buyer carbon steel omelette pan.
Great news! Good on you!!
besides eggs, i also have problem with frying things with sugar (like in marinades, etc.) the marinades always wants to stick & burn to the pan itself. any suggestions?
Have you seen the circa 1948 tv show with Dione Lucas (the first woman featured in a cooking show on television?)
She helped introduce omelettes to the US, used a stainless steel pan and made it look easy.
Love it!
Hello brother, have you heard about those tow companies (Pujadas, Silampos) are they good companies in stainless steel pots, I also wants to ask what the main difference between Casserole pots and stock or sauce pots and what's more useful?
French omelets are traditionally made in carbon steel pans with loads of butter.
Sure works well!
I would think so. The French have been making these long before there was such a thing as a non stick pan. Trouble with videos here on UA-cam is almost every French omelette video the cook uses a non stick pan. And they say you should use a non stick pan. Crazy!
I used stainless steel with a bit of oil to make scrambled eggs. The stuck bits left were the same or less then my 1 year old ceramic oan that i try hard to take care of. Not perfect but 0 chemicals for that. Carbon steel with a bit of oil or butter should or can be as non stick as ceramic. Plus you can be rough with the cleaning, just dry right after washing.
Sounds great!
fivre la french omlet! oh, ya, making my mouth water!
21:55 I can see on the left bottom , one of these knives, form the shape of the handle, I can guess with 95% sure that is a Dalstrong :), and I risk saying that is shogun series. Very good video indeed...
Pepin recommends a nonstick pan and his technique is different. The pan is impressive and I am thinking about getting one.
He recommends a non-stick for non cooks...
@@pwabd2784 he uses the non-stick. I think he knows how to cook. Julia Child also recommended non-stick.
@@frankstabler1920 he doesn't use a non-stick. He teaches others how to use a non-stick.
@@pwabd2784 yes, he does use it. He says so. And as far as non-stick being for people who can’t cook, I’ve been cooking 60 years. How about you?
@@frankstabler1920 you could cook for 80 years, you'd still be bad at it.
What size is this pan? There are 3 different sizes for the omelette pan. Thanks.
What size pan are they using to make the omlette?
Those omelets are all beautiful, just like Mara.
Thanks! We love her too!
Quick question. Would you go for Mineral B or Mineral B Pro? Seems weird to not be able to use a pan above 200C in the oven because of the handle. I think yours seems like a regular Mineral B?
Pro is becoming very popular!
Two questions: Can anyone tell me the best size pan for making omelettes? I generally eat 3 eggs when I make mine. Or maybe, what is the size she is using?
Next, I would really like the De Buyer Carbon Pro series because of the handle. But does that style pan work with omelettes or is it better to have the flared edge like the one she is using?
Hi, a 9'5 or 10" is great for 3 eggs. The Pro is a great choice and you can make a perfect omelette in any Mineral B
She wasn't gonna have breakfast unless she did it her way...bravo!
I prefer the SolidTeknics carbon steel, no rivets, one piece design so you don't get food stuck in the rivets, plus they have pre-seasoned which don't' lose their seasoning.
I've always had a special pan for doing eggs and I still back that up needing a special pan but whatever it is by dedicating a special pan to eggs it don't become unseasoned cooking other things because it's dedicated for eggs.
Can we make « sauce » in a carbon steel fry pan, after cooking meat or chicken? Which ingrédients do you suggest? Thank you.
Hi, acidic food can be hard on seasoning so be careful how much you use. Other than that, there aren't any rules!
Ive never seen a French omelette made like that. What happened to the vigorous stir to reduce the grain size and even out the creaminess?
If you roll the omelette tighter at the end, the heat from the cooked part comes into contact with the soft part and firms it up more.
If you slide the omelet about an inch or of the pan just before you plate it, the omelet fold will be under and you won't have to use your hands to push the end under.
Good tip, thanks
Make sure you season your pan well! Make sure you take your foods out of the fridge well before you start cooking, because cold foods will stick! Make sure you preheat the skillet! Make sure you use lots of fat! Heck. I would be done already in a non stick skillet.
I'm not convinced ALL are potentially toxic. Lots of options out there.
I prefer my cast iron and am learning stainless steel and getting ready to carbon steel. But granite would probably be easier.
PFAS chemicals are toxic. It's not a thing that someone needs to be convinced of, like a theory. Science proves it.
what oil do you use?
Well done! I would use stainless steel pans! These pans are great to make omelettes!
Sounds great!
What size pan did you use? Was it mentioned? I didn't notice. Thanks
Hi, it's a 9.5"
What size de Buyer pan is being used?
Fish has always been my problem. Eggs I’m good with well seasoned carbon steel. But fish is an issue so I use the Tramontina nonstick occasionally. I’ll use the Smithey or my Blanc Creatives that I’ve had for years. I go thru cycles of using high quality stainless steel pans, then back to the carbon steel.
Thanks for the feedback
Others have shown how to cook soft, rolled omelets in carbon steel pans
Chef Yukimura Motokichi has videos from 2007 for his famous Omurice dish. It appears he now uses non-stick pans for omelets.
ふわふわ卵の逆さオムライス
ふわとろオムライス、プレーンオムレツが 宙を舞う！！ -- done with incredible skill.
In other videos, he uses a fine mesh chinois to strain the eggs before cooking.
'George ジョージ' goes into detail how to do it (in HD) in his video "How to roll an omelette in an iron frying pan"
Another unrelated video (in HD) -- 鈴木学園 中央調理製菓専門学校静岡校 オムレツ実習
Great
Excellent video, would’ve loved it to be more information dense/concise.
Edited this from the original comment to the comment in the reply to get rid of unnecessary negativity.
Excellent video though, just would’ve loved it to be more information dense/concise.
We'll work on that
Would you please show how to cook homemade vegan fritters and burgers in carbon steel without using oil or fats in either the fritter/burger or the pan? Currently using a non stick pan because with the lack of fat and not moving the food around it can stick and break apart
Hi Rebecca, I don't use a skillet for that job...I use my air fryer. Works like a charm.
I use cast and pressed carbon steel frypans and a steel wok for omelettes. Why not?
Yeah, great!
Stainless steel or carbon steel?
Next step, make an egg white only omelette in a carbon steel pan. A real different animal. Don’t ask how long it took me to bumble along until I got it.
But I did. And I enjoy one every morning now.
Hi Chef. I’ve got a de buyer too ❤
For me if i stir the egg too much to get small curds the egg still gets stuck on the pan. So, maybe my seasoning on my de buyer is not done right. I use avocado oil, which is the only thing i can think of. If i dont stir too much and just drag and lift the egg, i can get a pretty good omelette but with bigger curds. Tips?
I'd bet it's the oil. Use more or crisco, if you don't use butter.
@@Cook-Culture crisco for seasoning?
@@kohort1 yup, works great.
Love it ! This is how a chef makes a true French omelette 👏🏼
WOW, my Grandmother is whispering in my head "if you don't have anything nice to say...."
Good advice
Too Myself Teflon is Excellent but i only use them for Select Cooking and only have 3 pans 8-10-12in pans... then a semi full set of Visions (Glass) and Stainless Cookware with 1 Cast Iron Pan ,1 Carbon Steel pan and Enamel Cast Iron Dutch Oven....BE VERSITAL THE KITCHEN
22:37 "... oh not omelette pans, crêpe pans."
We bought a de Buyer crêpe pan specifically for omelets, and it has been superb in that role.
Great!
Yup. I’ve been using nothing but carbon steel and cast iron for years. Occasionally a stainless steel. Even spaghetti sauce. I can always re-season if needed.
Right on, good on you!
I have a carbon steel de Buyer crepe pan and use it for all the small stuff - it is well seasoned, and eggs don't stick.
Nice!
Obviously, Pepin apprenticed in France, on a carbon steel pan. He's talked about carbon steel pans on his PBS show. What he said was, if you don't season the carbon steel pan and use it often, it sticks. And he doesn't use it often, because it sticks. And that, thus, it's a "vicious circle"! Of course Pepin used non-stick on show, because it was sponsored by Anolon, a non-stick pan manufacturer.
Exactly
To be honest, as nonstick pans go, I had the copper layer Analon nonstick pans, a set that had the 8 and 10" sizes and as nonstick pans go, they lasted quite a bit longer than most, provided you don't overheat them but they do wear out over time and the 8" was the worst of the two. They got replaced with an All Clad aluminum nonstick in the 10 size that I got specifically for those times when you need absolute nonstick, and or for acidic foods. I don't use the nonstick often and often cook in cast iron, carbon steel or stainless steel.
Do you have a reveiw of salad master cookware?
No, and that one is not on my list.
is that pan actually seasoned? I thought if you see bare matel you have to season it again
That's the difference between polymerization and carbonation. The first is seasoning, and the second is carbon build-up. A pan does not need to be brown/black to be seasoned but will become darker with more use.
Jacques Pepin's version doesn't have those large curds, he beats the eggs in the pan with a fork until they are at the right level of wetness. If you do this in a carbon steel pan, the eggs will stick because you don't let them solidify in a film on the bottom. A regular omelette with large curds like you show in the video, however, is very easy.
Personally I find the French omelette bland, I like a lot of browning, what Pepin calls the country omelette. The browning is where all the flavor is.
Of course the eggs solidify in Pepin's version. Otherwise his perfect oval form and even surface would not be possible. The woman in this video just lacks technique. You can see that as she fails to shape the omelete in an oval form.
Jacques uses a non-stick pan in the videos of him I've seen. I wonder why just about every UA-camr who makes a French omelette always use a non-stick pan in their demonstrations. What did the French use before there were non-stick pans? Carbon steel! I made a one in my non-stick Scanpan. Came out near perfect. In my carbon steel pan? Well that's a work in progress...
I learned to make American omelettes about 35 years ago from Jeff Smith “The Frugal Gourmet”….he concurred with using a little water in your egg mixture, as opposed to anything else.
I’m guessing what you call “chain mail” in Canada, we here in the US call “a stainless steel scrubber”….(loosely interwoven loops/curls of fairly large filaments, not “steel wool”)
It’s actual chainmail, you can see it in their other videos. In my experience, stainless scrubbers are too agressive on the seasoning, and not enough on the stuck food
She's so clumsy and chaotic, it gives me anxiety
Agreed--especially when she takes an omelette apart and re-rolls it.
Shows you cooking doesn't have to be super organized or complete perfection. Have fun with it!