How to Season Your Carbon Steel Pan | Made In Cookware
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- Опубліковано 12 тра 2024
- How to Season Your Carbon Steel Pan | Made In Cookware
Carbon steel is one of our favorite materials to cook with. Like stainless steel, carbon steel is easy to maneuver and sensitive to heat changes. And, like a cast iron pan or a cast iron skillet, carbon steel will build up a layer of seasoning the more you use it, making it practically non stick and easy to clean, too.
When you first get your Carbon Steel Frying Pan in the mail, you need to season it. If you’re wondering how, we made this video to walk you through how to get your carbon steel pan non stick and ready to cook anything, even an egg.
#carbonsteel #seasoncarbonsteel #seasoning
What You’ll Need:
Dish Soap
Sponge
Paper Towels
High Smoke Point Oil (We like Grapeseed)
Your Made In Carbon Steel Pan
Video Breakdown:
0:00 Start
1:12 Clean Your Carbon Steel Pan
1:51 Dry Your Pan
2:15 Oil it Up
4:36 How To Season Carbon Steel
6:13 Time to Cook
7:10 Wipe it Out
9:30 Reminders
Read the Full Guide Here: madeincookware.com/blogs/seas...
Shop Carbon Steel: madeincookware.com/products/b...
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This video is SO helpful 🙌 I would love a how-to vid on chopping/knives
I didn't do seasoning right way before my first use ànd my pan turn out really bad now. Should i do it again like what you show and will it help?
Hey this video on seasoning pans was great! Can you help me with sharpening knives next?
Why doesn't this video show how to use the MadeIn Carbon steel seasoning wax? Or was I sucker for buying it? There are no directions on the can nor the web product page.
@@syyang3621 i regreted to buy 3 blue carbon steel pans because i thought they're easy to use like non stick pan but they are not. Sad
Please let this guy do more content!! Entertaining and informative!! Great video!
First time someone has addressed the fond meat leaves in a seasoned pan & how to deal with it. Best seasoning video I've seen. Thank you!
Glad it was helpful!
I have 8 boys. They all cook and clean up at our house. Thank you for making a delightful care video! They will ALL be watching this so hopefully our transition to carbon steel goes well!
Good luck with your transition to Carbon!
Love all these tips! So helpful - excited to get cooking!
Great video. I’m scrubbing down my pans and doing it right. Much appreciated!
We love a good helpful video! Thanks Made In and Steve!!
Love this! Takes all the mystery out of the seasoning process.
Incredibly detailed and helpful! More videos from Steve, please!
So helpful! Can’t wait to cook and season my new MadeIn pan. Best thing I’ve ever used! Awesome video! And the editing of this video? 😍Wow!
Great video! Can’t wait to see more!
Thank you so much! Now I feel confident in getting started with a new carbon steel pan 😉
Thank you, so helpful!
Awesome job Steve !!
This is great! Love carbon steel and this is clutch tutorial on seasoning.
Friendly, thorough, and humorous presentation. It sunk into my brain and I cannot wait for my pans to arrive. Thank you!
Love these tips!
Just got mine delivered today! I’m excited to use this process on my new 10in. Blue Steel pan! 🥂🍳
I've surfing seasoning videos lately and this is by far the best - clear instructions on what to do, as well as emphasising the important things like thoroughly washing your pan.
Great Tutorial. Welcome to UA-cam, Steve!
Stevie B! Great video, especially for those of us who are doing a lot of trial and error in the kitchen like myself haha. Appreciate the insight. More of this content. Keep it coming!
I subbed, watched, liked and subscribed just for the content even though my one carbon steel pan isn't made-in. Best all round pan they're amazing!
This is excellent!!!! What a knowledgeable expert ;)
GREAT video!!!
I’ve always had issues with my carbon steel pans. This video helped me figure out why, thanks Steve!
Always thought the care for this product would be too much for me, but now I see the care in action… piece of cake!
So helpful!
This is by far the best video on how to season a pan! Thank you.
Great information!
I'm 56 and just started caring about my pans. LOL Thanks for the video. The pan really makes a difference in the pleasure of cooking. I screwed up not watching the video because I got the preseasoned pan, so I thought it was all set. Hopefully I can just do it today and get the pan ready.
Very helpful. I had a well-seasoned pan and a housesitter messed it up. So now I have to do some repair work and I feel much better equipped.
Steve makes your videos fun to watch!
Thank you!! Been trying to figure out what to do with this pan. And I will be sure to bacon.. I mean season this thing well!!
Great Demo ... I'm going to do just exactly what you did to my Carbon Steel Pan. I worked a while back for Williams-Sonoma doing demo cooking on weekends and this is an easy way to season this type of pan. Great Job ... see you again soon...!
Cant wait to buy mine ♥️
This is a cool video Steve, thank you. And I have a pan to season. I'll try to be like your Dad! 😃
David
I love seeing two of my favorite cookbooks, The Food Lab and Salt Fat Acid Heat, in the background!
Whoa. I juuust received my carbon steel today. How did ya'll know? Loving this! more please!
best video on the subject man!
Loving Steve's tips and tricks!!!
Thank you!
Super helpful. Thanks.
Great presentation Steve! Easy to understand, clear and concise.
Thank you!!
I can't wait to get my first made cooking pan.
easy to follow instructions, with a handsome host to match! *#subscribed*
yeah i want one. this is a great video. that extra work pays off.
Let's gooo!
Great video and so well explained!! Just what we needed
Great video!
Wish I had seen this first. I am going to start over. Glad I found this it should be the link on the web site. This is a much more informative video with better technique
This is a really helpful guide to seasoning and glad you dispelled a lot of the mystery around seasoning. How many squats did you get in though?!
I Recently purchased the Made-In 10" Carbon Steel Pan as a gift for my Son. This Video is perfect for getting him started. He's very excited to cook his 1st NY Strip in the new pan. TKs
Oh man - I bought this carbon steel and the seasoning wax from MadeIn...it clearly states on the instructions to only use a little but of course, I said to myself, more oil must be better. The "comically small amount" is what I needed to see because I used way too much. Time to scrub and retry tonight. Thanks for the video.
Made In products are the absolute best.
That pan looks awesome. Also Grapeseed oil for life!
Grapeseed oil is terrible for your health
Love this, because I am researching the carbon steel pans!
Made Ins are the best!
Thank you sir. Great teacher.
Thanks Stephen!
wished i watched steve before i season my pan in the oven. took all day too!!!! UUUUGGGGGGGGGG!!!!
This is the clearest explanation of seasoning I have seen. I am planning to buy Made In cookware soon
Thank you so much 🙂
Great job!! This was an awesome video! Thank you!
Glad you enjoyed it!
Want the pan just because of this video!
First, I bought one of these 10" pans around 4 months ago and I have been using it quite a bit. It is way cheaper than my other two more expensive French-made carbon steel pans but qualitywise they are identical. So if you are thinking of buying one, do it. You will not be disappointed. I went back and bought the wok which I also am using quite a bit. Both are well seasoned and work exactly as they should. Eggs or whatever just slide right out.
Back in Feudal times when I was in school and worked as a cook in a restaurant, we used carbon steel frying pans so I was accustomed to them. I only have one disagreement with Steve on his demonstration here based on my prior training and experience. I never put water in my frying pans if there is something stuck to the bottom - which for me is usually bacon. I pour out any remaining oil into my oil can and wipe the pan out. I take plain old kosher salt and put around a tablespoon in the pan. Then I use a paper towel and rub out whatever is adhering to the pan. It always comes out and it does not damage the seasoning at all. You just rub it around and everything comes up. Then just wipe out the pan and you are done. If it is really, really bad, I would use a stainless steel chainmail scrub. I use that on my cast iron fryer occasionally if something has really adhered to it. It does not damage the seasoning and it works perfectly every time.
But no matter what, these are great pans and if cared for properly they will last a lifetime. I am still using my grandmother's chicken frying pan which she received as a wedding present in 1919. There is no reason why one of these carbon steel pans would not last as long or longer.
Thanks John! Appreciate the insight
This is super helpful - thanks Made In! By the way, for anyone who's re-seasoning based on this video, the awesome customer support team assured me that it's fine to try seasoning a second, third, or 4th time if you don't get it right the first go around.
Hey Matt - anything for you
Very well done video!!
So for those who have to season their pans in an electric oven...what are the tips...time frames..etc?
Nice Pans!
Steve!! You are funny, but most important, extremely informative. I just realized that the instructions that Made In send with the pan are waaaay off. I need to start completely from scratch. Thank you so much for your videos. Your cleaning video is also so helpful. I've been doing so many things wrong from day 1. Your videos should be linked to every pan that Made In sells.
Tho was quit different from the original method given to me by MadeIn. It makes so much more sense doing it this way. Thanks so much!
Tons of ways to season! Based on listening to the community this was one we found our customers liked a lot. We have an oven video coming out later!
Such good info! Thanks!
You are so welcome!
Greatnand useful video - Thanks
Glad it was helpful!
Thank you ever so much! I just received my carbon steel pan (quite immediate delivery, I might add!) and cannot wait to season & sear!! You made it look so easy to do with this video... all praises due to UA-cam 🤣 I'm a visual learner... stay well
Thank you TC! Make sure to cruise around our channel for some good recipes to try in your carbon.
great tips! I wasn't sure if I needed to bring the oil to smoke point for after-cooking maintenance.
Glad it was helpful!
Can I just say I love your commentary! I’m loling. But super educational
Fantastic video! I watched maybe 1/2 dozen videos on this and could never get it quite right. Your video did it. The key point I got from this is to use a "comically small" amount of oil. Keep wiping unil it looks dry. I thought for sure that my egg test would fail miserably, as my pan looked totally dry. They just slid all over the place! Thanks again for your great video Steve!
It worked!!!! I owe you one!!!!
Great to hear! You don't owe us anything ;)
Great video.
Thanks!
Damn, the bacon on this new pan hits hard af. Good vid!
Yas
Thank you
Loved the video Steve. If I would like to strip my Carbon Steel pans and reseason, would I follow the same method of cleaning as though it just arrived?
You can juggle?! 👏👏👏 I actually learned so much about cleaning my pans and oiling them upppp… doing it wrong with Olive Oil
This guy has a good name!!!
Think I might need to look at stripping my pan! Got some okay shine but nothing as neat as this
I just started my first MADE IN purchases. I got a enameled dutch oven. I love it. And when my other cooking pans were out. I will be replacing them with MADE IN products.
Nice wok!
Great video just ordered 2-made in carbon steel pans because of your video-1-10 inch and 1-12 inch. Joe H Navy Seabee, and yes Navy Seabee's know how to cook.
Nice! The best pans - everyday work horse
I followed your instructions on my wok. Wow! I only did it three times and I can feel the slickness across the inside and outside of the wok. Plus it looks great! Yes it has colorations but I call that the signature of MY wok because no other wok looks like mine.
colorations are normal for carbon steel, the more you use it the more used it will look. Just have a look at the videos of some french pans having been used for decades. Same goes for cast iron, at one point you should stop worrying about the looks and start cooking 🙂.The beauty simply is it will last you for a lifetime if treated well.
I've heard of this being called the adolescent phase of carbon steel. It will turn into a sleek black over time -- spotty parts or uneven parts or discoloration is completely normal even after a year of daily use.
I love these pans. Barely use my cast iron any more except when cooking tomato sauce or something else acidic. Cast iron seems to handle acidic ingredients much better.
Thanks Michael
Already tried stainless steel and cast iron. This carbon steel is my next step to go
It’s my favorite every day pan by far
Outstanding video and cookware. Unfortunately I didn’t season my carbon steel pan correctly. How do I correct it?
Great video! I wish it had been available before I tried (and failed) to properly season my 6 new Made In carbon steel pans.
Right? I’m about half way through this video thinking, is he going to talk about what to do when my attempt to season my pans failed.
@@arthurford829 You can always strip the seasoning and start again.
@@arthurford829 I had the same issue. But I re-seasoned my pan and plan to do so after each use until I get it exactly like I want it.
@@shannonlee1558 thanks Shannon. that’s what I’ve been doing as well. I watched the video again and he says it took him six months to get it where he wanted it so I guess I just have to be patient.
@@MadeInCookware how do you strip the pan and start again?? The instructions were very vague on how much oil to use and didn’t say how light of a layer is. Mine is sticky now and not smooth. And I didn’t do the outside of the pan cuz it didn’t say to. It specifically states “apply a very thin layer of oil with a high smoke point or made in seasoning wax to the pans SURFACE”! Surface means cooking surface im assuming. It should state to the whole pan inside and out.
I just received my steel WOK and STEEL GRIDDLE I washed it well dried it now it on the GRILL with ever so lightly Grape seed oil.
I bought the cover, and it came with a bag wwwhhhooo wwwhhhooo
Win win 🏆
I've been cooking with well-seasoned cast-iron pans for years, but my old wrists can't handle them any longer. I just ordered a Made In carbon steel pan (and a Nakiri knife) about ten minutes ago. After watching this informative video on how to season my new pan, I'm extra excited for it to arrive.
Thanks Polly! We know you'll love the items!
Well, what you think of the pan?
Curious too
MadeIn has the best gear
This is the guide we needed! #YouAreSoGreasy
"Please be like my dad!"
I loved this video although I seasoned mine the old fashioned way in a very hot oven. There is some discoloring but I read some where this in normal. Is that true?
Great video!
Question: I just bought a high quality carbon steel 12". I have a flat top stove. I'm using avacado oil. Because the flashpoint of avacado oil is around 520d, do I need to make sure my oven is that high when seasoning? I have to make sure the temp of the oven is the same as the flashpoint. Did I get that right? Thanks!
Great instructions!! Can I start completely over and wash my pan with soap as you did in the beginning. The written instructions were not as clear as watching you in this Video. Thank you!
Bro, you're not kidding about a good 10 minutes of scrubbing my new wok. I got a real good workout! LOL
Great job!
OR just buy the 10" or 12" carbon steel pans that come preseasoned!!!! ;)
Great video, learned a lot.
Try slight variation - after the first wash and dry, "wash" the pan with oil. Put about 1/2 tsp in pan. Rub all over. Rub off with paper towel. Repeat about 3 times until paper towels are clean. Then wash again, dry and start to season as shown in the video. Less elbow grease involved.
subscribed! ✅💚
So glad you're here, Gaby!
Great info..
I purchased a 12 inch carbon steel pan. I seasoned it, closely as you did. Did some cooking in it. It is blotchy on bottom. The paperwork said it could have some discoloration. Is it OK. Or do I have to start over. The black on bottom is really blotchy.
This is the tutorial I wish I had when I got my new pans two weeks ago! I definitely didn’t wash enough of the initial coating off before my first season and I used way too much oil. After some use I think it’s evened out but I’m still not sure if my seasoning is good enough.
Yes that’s because the instructions booklet says absolutely nothing about coating the outside of the pan I did question that vagueness but felt that it would specify so proceeded without costing the outside
Also did not wash pan out enough I believe as is is emphasized in this video
Annoying
I did the same as you just
last night
unknowingly
then got this you tube video today
@@zumbasurf same
Ditto...messed up re-seasoning also before watching this....hoping 3rd time will be the charm!
It most definetely even out dont worry to much. Imo this guide is to get best result instantly, over time it will work out great just to cook in it. My pans tend to get almost a perfect finish after 10 or so uses
Seriously came searching for this comment! The instructions said nothing about washing for that long. It says wash and dry throughly. Then place in medium to low heat and apply a thin layer of oil. Seriously come on. It should’ve specified for how long on medium to low heat then do you take it off the stove while applying the oil? I didn’t I applied while still on the stove and it said nothing about the outside of the pan so I didn’t do it even though I thought I should’ve lol they need to update their instructions or give the link to this video on the card for more detailed steps