Five Carbon Steel Mistakes and How to Fix Them
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- Опубліковано 5 тра 2024
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Trouble with your carbon steel pan? Uncle Scott shows some BIG mistakes everyone makes when they are new to carbon steel, and more importantly, how to fix them! Great advice on how to season a carbon steel skillet, which oil to use for seasoning, how to prevent sticking in carbon steel pans and more!
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there are people getting jealous about other people cars or homes and here i am being jealous about your beautiful black and shiny patina. thanks for those advices. helping me a lot.
4 and 5 helped tremendously. thank you
Great refresher Scott! I had forgotten a couple of those tips.
THANK YOU FOR THIS VIDEO. Very very good advice.
Thanks for being a great source of information on cookware , nice refresher
great advice. thanks for the tips.
This channel is awesome! Thank you for all the great tips. So helpful!!!
Thank you! Just bought Matfer Bourgeat pans and working on seasoning with the paste that’s made of grapeseed oil and beeswax. Definitely getting the sticky affect you mentioned, and yes, I was oiling while pans were still hot. For the initial, smokey, seasoning, I put them outside on the grill for an hour, then let them cool down before oiling. That’s working well since I have an electric glass top range, and because I didn’t want the initial smoke filling the house.
Thanks for this. Good information
This is really good advice. I agree with everything and it's matching my experience. I ruined my seasoning from applying oil before the pan cooled down.
Thanks Scott! Just bought my first carbon steel 2 weeks ago, points number 4 and 5 are extremely helpful for what I've been doing wrong
#5 is so crucial!! Thanks, Scott!!!
Thanks Uncle Scott - That was very helpful … love these short focused videos!
Thanks Dawson! UA-cam seems to really be promoting shorter videos more so maybe I'll try a few more and see if the algorithm smiles upon me.
3, 4, 5 so important. Thx!
A couple good ones were in there that I wasn’t aware of, thanks!
In particular, I had no idea that the protective oil was supposed to be added to the pan after its cooled.
excellent advice. thanks!
You convinced me to get a carbon steel a year ago, now a year in with my Matfer I couldn't be happier, I've even converted family and friends!
Love the carbon steel videos. Probably heard it all before....but still nice to see. What I did notice this past week...is that I lightly scoured my carbon steel with a green scouring pad...and I thought might have been a mistake and as I noticed it lightly removed some seasoning. However, I did 3 eggs in the pan the next day, after oiling the pan....and those 3 eggs slid on the pan better than I've ever experienced before. Not sure if some cleaning with the scouring pad made the real difference, but I've never had eggs ever slide like nothing on the pan. I usually have to either do a good shake...or actually pry up some edges with a fork.
Hey Scott. Everything you just went through I already know. Thing is, it took me about 45 years to learn it on my own. All your statements about seasoning, cooking at the right heat, different pans& foods= some different methods, different seasoning of food (a little, a lot?…) etc.. This same lesson is true everywhere in the kitchen. One of the big obsessions that has been happening for a while is on knives, (use, what’s the best, sharpening , steel etc). What works. Thanks so much for this video.
I was in Ikea the other day and they now have a carbon steel pan that is made in Brazil. It was just $25. I took a flyer on it. I'd be interested to see you test one if there is an ikea near you. Love your channel.
I am new to carbon steel and wish I would have seen this video earlier!
I use my CS pan every day and only did 1 seasoning using grape seed oil. No big issues with sticking, pan wipes out clean. If you pay attention to your cooking, everything goes well! Great video!
Great video! Informative and straight to the point!
Thanks, Maria!
That’s really nice, thank you
Thank you so much for this / You've dem mystified the art
Thanks for your insight!
Very helpful information. Thank you!
Thanks, Timothy!
I did it! So I followed your instructions to a T and 💥 bam no sticking! I used butter vs oil to fry an egg. You are soooo right about using butter for eggs. The butter does tell you when to pour in the eggs. I was using waaay to high heat (med/high) I should have been using med/low for my stove. I have a professional stove with very high btu’s. Omg I wished you would have done this video years ago. It would have saved headaches. Lol. Thank you!
Hi Scott, I got a huge #12 cast iron skillet and a "bacon press" recently, been making some great smash burgers. My New Years resolution is to eat more cheese burgers this year.
Great vid! I've managed to make my De Buyer seasoning a sticky mess twice in a row so finger's crossed third time is a charm.
If it's not got TOO much sticky gunk, try heating the pan until you see a whisp of smoke, let it cool, see if it's sticky, and repeat until that oil hardens in.
Demeyere has produced some videos that discuss matching the construction of the cooking vessel to it's intended use in the cooking process. There are very specific reasons whay their skillets and conical saute pans are fully clad to the rim and why their pots use a very different construction, concentrated in the base and not extending up the side walls.
Nr. 5 made my day! Thank you!
You are most welcome Iev!
I think #5 is why my pan always gets messed up. Thanks for these tips.
I’ve been cooking with cast iron and carbon steel for over 10 years now and everything in this video is right in line with what I’ve learned through years of trial and error. One thing I found is that seasoning your pan in a bbq next to a wood/ natural charcoal fire gets them almost completely black on the first seasoning.
That’s probably NOT seasoning with edible food. You’re “carbonizing” the pan with carcinogens from the smoke of the burning wood. Fail.
I've learned so much from you uncle!
Thanks Douglas!
Thanks for another great video. I came across your channel about 2 weeks ago. You've converted me, I've taken the plunge and bought a De Buyer Mineral B Pro to use with my new induction hob that's being fitted soon. I'm loving my new pan 🥰
Awesome choice of pan!! Many great meals await. Post back and say how it goes!
Many thanks for a helpful video. I just seasoned a new omelette pan my husband bought per your advice. Although I still had a bit of the sticky beeswax (I did not get all of it off despite scrubbing), I fried one egg after seasoning and it slid like a skater on ice! My husband cooks eggs every day (keto diet) and was tired of teflon pans that get junky over time. This will cure that problem.
Thanks for your channel. I have been using the pan for half a year everything is fine thanks to your
Thanks Dim!
I use about 1/4 tsp of oil, but by and large I agree. When I got my new matfer 8.5" carbon steel skillet, I did the serious eats seasoning. Peanut oil, 450 oven, 1/4tsp or less, wipe down several times. Repeated a few times, reapplying at 30m. Then I just cook with it. Love my carbon steel.
I like peanut oil personally but I know not everyone can use it.
After the initial wash I don't even bother with a regular seasoning and just start cooking. Usually I cook with duck fat or pig fat. I haven't had any issues seasoning. After washes I put a very fine layer of avocado oil to keep them protected from moisture.
Great job. Those 5 nailed it. I use my carbon steel pans often (daily) and now starting to get some friends using them. I have told them to subscribe here. Uncle Scott is there best on UA-cam for carbon steel.
Thanks Scott!! Maybe some day carbon steel will have as big of a community as cast iron.
Complete newb, got my first carbon steel pan (De Buyer mineral b pro) and learning everything here. Keep up the good work and keep them coming.
Awesome pan choice, Frank! Post back and say how it goes.
Got my metfer today just did stove top potatoes an salt on coil electric stove did egg was so slick slid around so excited now to cook cook cook
👏 very informative !
Thanks, Edro!
@@UncleScottsKitchen 👍
I've yet to be successful getting seasoning to stick to my mineral b. I just cook with it. Hopefully the pores in the steel will eventually open up enough for something to take. All of my cast iron holds on to seasoning like a champ
A lot of times you don't even have to add a protective coating of oil. Once you done cooking and the pan is wiped clean, there is still a micro covering of oil. And that's all that's needed to keep it rust free.
That's a great point and I do that often with my egg pan. I don't wash it, just wipe it out, and there is enough butter left over to protect the pan.
Very good tips Scott, thank you, Melaney from SoCal
Thanks, Melaney! Hope they help.
hilarius and to the point! :D My first carbon steel was a wok, fell in love but I no longer cook asian cuisine. Got some carbon steel skillets and they are sooooo coool. I 'm also surprised by how intelligent the butter is! :D (referring to let the water evaporate to signal my gentle egg placement). Thanks a lot for the videos! Take care, Sir!
I have my Matfer CSPs for a year and a half now and absolutely LOVE them, I use them every opportunity I get. USK is absolutely on the money when it comes to cooking at the right temperature. I learned so much from your videos, please keep them coming!!! Any plans to review the Made-In Blue Carbon Steel Frying Pan in the future?
Thanks Cherith! I actually did review the Made In, and well, I like the Matfer better!
In which video are you reviewing the MadeIn? Thanks!
@@UncleScottsKitchen Why not flax oil? A lot of other tutorials recommend it at the top of their list.
I bought the debuyer mineral b pan, seasoned it once, decided that first thing i'll cook on it will be pancakes, it worked like a charm! Looking forward when the pan gets the shiny black color. Thanks for the tips!
Kia ora! What part of New Zealand? You live in a great place... I was about ready to move there at one point, mainly for the Fergburgers in Queenstown. For that pan, I think I would season that pan on the barbecue grill first. If it doesn't work, you can always try the stovetop. If your Mineral B has the coated handle and it can't go in the oven. you can always get the cooking surface seasoned on your stovetop and not worry about the rest. The color won't be even up the sides, but it should cook great.
Good video mate as always. Im using a stargazer cast iron skillet today i absoluttely love
Thnaks, Knife! How is that Stargazer? Worth the money?
@@UncleScottsKitchen i absoluttely think so. It isnt very heavy. It retains heat very well and has high sides so can do a lot of things like baking or stir frying and such i use it nearly everyday
Excellent advice and can apply to cast iron as well.
Season and learn how to cook on it.
Lower heat, time and the right oil.
Definitely right. Cast iron and carbon steel have lots of overlap... I consider them to be cousins.
Try the Solid Teknics Quenched Carbon Steel skillets. They are pre-seasoned.
Can you use mineral oil? I always coat mine with mineral oil when I store my wok. Now in the market for a pan. Really enjoying your content! Super helpful! Thank you!
hi great tips . does this also for iron pans?
I like using avocado oil as it has a smoke point of 500 + degrees. Also I agree with everything you said and I use that same method you said after using the pan and then heating it up for the protective coating and putting a very thin layer of oil and then wipe wipe wipe off the excess till it looks dry which is key to not ending up with a sticky pan. With this method I maintain a perfectly seasoned pan. Also a thin coat of oil can be subjective but if you put a thin layer of oil and wipe it of like you never wanted it there in the first place you will end up with the perfect amount of oil. BTW I really enjoy your videos! THANK YOU!
I've tried avocado oil but have struggled to get a seasoning that's really held up and been consistent. I've stripped & reseasoned a cast iron griddle I have multiple times(it's my test piece for playing around with seasoning oils/techniques, different ideas and such), and I can just never seem to get a nice even seasoning across it. Recent reading I've done says that the polyunsaturated fat content of an oil is important for seasoning(presumably, the POLYunsaturated part is related to the POLYmerization[lol] that creates a seasoning), and, while avocado oil has that high smoke point, it has a low polyunsaturated fat content compared to some other oils. Grapeseed oil has a high polyun-fat content, canola oil has a moderate content. I'm going to pickup some grapeseed next time I'm at the store and try reseasoning with that, see if I get better results.
With that said, if you're getting results with avocado oil, by all means, don't let me stop you lol. Might be worth experimenting though.
hi there i just started with carbon steel pans " wife cooks with other types of pans " we have been married over 22 years oh well i am fallowing your seasoning methods, I have a flat top stove so i am using the oven method and last night i cooked scrambled eggs ,and bacon in the pan the bacon left some carbon on the pan had to clean with soap so I re seasoned the pan ,oh yea the eggs were perfect no sticking I thought i was in your studio lol. The bacon did not stick at all started thew Bacon in a cold pan on low temp worked very well .
For me the best pan testing on UA-cam! I really enjoy your videos. One question, I am about to get a new pan, it's going to be a deBuyer Carbon Steel or a stainless stell (Affinity). What would you chose as an only pan...? Thank you!
For an ONLY pan, I love both of those but if forced to choose I'd go with the Affinity just beacuse it's stainless steel and you can cook acidic foods (wine reductions, tomatoes, etc.) in it. We often talk of a Three Pan Strategy around here... if you get the Affinity, I'd add a Mineral B and a Lodge cast iron down the road and you'd be set.
This is the only video that told you to cook more and season less😂 I've been struggling with the 1st seasoning and get frustrated right away cause it doesnt turn out as I want. But I keep going and then, yes, you'll see the pattern if you cook more and worry less about the seasoning. Wish I watched this video earlier 😂 thanks uncle!
Thank you, Wenny! People often get led down the path of seasong 9 zillion times, when really the pan is a means to an end of eating a delicious meal!
I am definitely guilty of mistakes no. 1, 2, 3, and 5. Now, I can avoid them. 👍
How do the cooking temps or methods differ from cooking on clad stainless skillets? I LOVE my All-Clad stainless pans, but you have to know how to use them. I bought a pair of Carbon Steel skillets to replace my 12" cast Iron pan, which I also love, and have seasoned perfectly, but its just too heavy to use comfortably.
Good information. Scott talks about cleaning the pan in hot water. I typically don't ever wash my pan (unless I'm doing a quick re-season); instead I wipe it with a paper towel while it's still warm, leaving a small "trace" of oil on the surface, and allow it cool on the stove top before I put it away. Is this incorrect? I thought it was bad to wash the pan, as this would remove the seasoning, and you'd have to re-season the pan before you use it.
Yep, you nailed it. Now, you can't lead a horse to water ... you know the thing. But if you don't get frustrated and go back to your non-stick, then I say go back and pay CLOSE attention to exactly what he says and Scott has given you the keys to the kingdom.
Have had very good luck with avocado oil, which is similar to grapeseed in it's characteristics I believe.
except smoke point is like 60 C degrees higher than of grapeseed
It's healthier than grapeseed oil too
Just got off another channel touting flax oil as the best ever seasoning agent . Used Bran oil on mine, worked just fine.
Cooking has finished it off nicely, jet black now and so easy to cook with. It's always a toss up between cast iron and carbon, I think they're both good, I don't bother stainless fry pans at all.
i use stainless pan to fry tomato and something with water,to fry only iron and carbon steel
I'm new to carbon steel pans. I use non-stick, tri-ply All-Clad stainless, and cast iron. I'm interested in the carbon steel pans for their lighter weight. To avoid warpage how thick a pan would I need? I don't cook on flat surfaces.
This is titled "Mistakes and How to Fix Them" - so I was hoping to find an answer to the issue you mentioned - I used too much oil and have a sticky buildup - so I know I did it wrong, I know that. But now that I have the problem I was hoping to find out How Do I Fix It???
After adding protective oil and putting the pan up for a few days, do I need to clean or at least wipe the pan again before cooking with it?
Is there a point in time when the seasoning will stop stripping off when certain foods are cooked or do I just have to cook those foods in a different pan?
I purchased a debuyer pro as per your recommendation (great pan thanks for that) but all this time after washing it I would put it on the stove top to heat up n dry I thought u just needed to add oil let it smoke turn it off n it be ready 4 the next cook.
If you bring it up to smoke, you are actually doing a little maintenance seasoning. As ong as it isn't sticky the next time you use it, that should work well. You don't have to do that though, not every time you cook.
Great video, as is the older one I watched after watching this one!
I have a Crisbee Stick that I use to routinely season my cast iron pans. Is this OK to use on my MB carbon steel pan? I suspect I would have to be even more careful about using the very lightest touch of the stick to prevent over-applying.
PS Another reason not to use avocado oil for the initial seasoning in the oven is that the smoke point is 520 degrees. All the more smoke if I set my oven that high (or 25 degrees higher, as you suggest in the older video).
Now I'm 2nd guessing using Crisbee. My pan is brand new, yet to be used. I just received the Crisbee... Hoping you'd get some response. Ah well...keep on looking in other vids. One day I'll fry an egg on this pan... @UncleScottsKitchen
Hi Uncle Scott! I just discovered your channel and I love it! You convinced me to buy a De Buyer mineral B omelette pan, so I ordered one from Amazon. I ordered a used, like new one and it looks like someone already had it and seasoned it. What would you do? Should I scrub it and try to reseason it, or just touch up the seasoning and use it as is?
I'm kind of a germaphobe nut to begin with so I'd probably scrub it down and redo it, but it it's not too sticky and looks good, you could leave it as a base and go from there. I didn't even know they sold used pans!
@@UncleScottsKitchen thanks, I think I'll scrub it down and start over
how to clean the sticky layer off? Do I have to strip and start over seasoning process with less oil?
I'm on a facebook carbon steel pan group. Often people new to the group ask about seasoning. So of course we get all the seasoning tips from 3 times to more. I always say the same thing: Season once, then just cook with it. I also say don't worry about the "fried egg test" if your egg sticks. Cook with the pan. learn the pan. Cook chicken, beef, pork, veggies, etc. Thanks for tips Scott, helped me a lot.
Thanks Douglass!
I always season my new cast iron with a bacon fry. Then I just take care of it. Wondering if this works for a wok as well?
Good morning,
A French fan of your explanatory videos and watches them regularly, too bad this one is not subtitled😭
Thank you for sharing your knowledge😎
Thank you very much, Eric! I really enjoy French cookware and learning more about French cooking. What part of France are you in? Over here, we pay lots of attention to Mauviel, De Buyer and Matfer... are they also popular in France? I am going to review some dutch ovens by Staub and Le Creuset. In the USA, Le Creuset is very popular... are those two companies the leaders amongst French home cooks?
@@UncleScottsKitchen Good morning,
Scott's I live in the south of France (Var).
The big brands leader at home Le Creuset and Staub of course, even if Le Creuset remains leader Staub take more and more market share less expensive, Le Creuset problem with the enamel on the induction according to the users!.
I cook very little with cast iron, however I have a cast iron casserole dish that comes from my Great-Great-Grandmother of the GODIN brand, wood stove manufacturer company created in 1846!
Gas cooking and he prefers De Buyer mineral b pro pans and Affinity stainless steel pans on a daily basis, these are my favorite pans that are solid, efficient and very beautiful with their stainless steel handle.
See you soon Scott's and take care of yourself 😎
I've been guilty of #4 as I was transitioning from "non-stick" pans to carbon steel. Not just the wrong temp (usually too low), wrong technique with the temp. Call this "4a" -- You generally need to preheat the pan. If you don't properly preheat the pan you won't get a good sear and the food will stick unless it is practically swimming in oil. You (probably) don't want the pan smoking hot, but you do want to build up some heat in it before putting the food into it. Related to this is patience waiting for the food to sear and release. Also related to this is do not overload the pan. Too much food in the pan will pull the temperature down and cause all the same problems... If that sounds like I'm speaking from experience it is because I am...
The reason that carbon steel and cast iron hold in heat well is also the reason that they take a bit to heat up. Give them time to build that thermal momentum or you're not gonna get the results you want.
carbon steel is for people who really like and know how to cook. its a lot of effort using them, definitely not for beginners like me just trying to make food hot without making a mess. i was drawn in by claims that it can become like a nonstick but what i didnt know is that cooking habits have to change also or things can still get sticky. anyone out there thinking about switching to CS.. dont do it unless youre really willing to put in the effort!
Just got my first CS & sure enough.....used too much oil. Wiss, I'd watched this first. Thanks brother.
Wow thank you! You explain that we need to use the right oil for seasoning, but when I'm cooking, can I use other kind of oil? Juste to be sure, because my pan is brand new! Many thanks
You can use other stuff for cooking
In Asia, we often use lard (or just rendered pork fat) to season carbon steel woks
Hey Uncle Scott! I just got my first carbon steel pan and looking forward to broaden my cooking skills. This video is really helpful and I appreciate all the advice. One thing I loved that you mentioned is cook more and season less!
I did make 1 mistake thus far, hopefully minor. Upon cleaning the wax off my pan, I dried it really well with a towel and paper towels, but did not put it on the burn to have any water evaporate off 😩
I basically put my think layer of oil after and did the oven seasoning method, which I’m only going to do once!
Hi! I just got my first carbon steel pan and it comes seasoned. Except I've noticed that after washing bits of silver start to peek through. Am I stripping the seasoning? If so, how can I clean stuck on food without stripping it?
Watched this right through after I used too much oil on my new pan. Good advice, but when do we get to the "how to fix them" part?
What is your opinion on peanut oil to season a carbon steel pan? I'm asking because that's the oil I have on hand, if I don't get an answer I will just go get grapeseed oil. Thanks for the videos, dude!
i’ve been using peanut oil and it works but needs a lot of heat (because smoke point is at 180C) and my chicken tends to stick a bit
How about Avocado oil? It has a smoke point of 520
Hi! I messed up the first seasoning of my carbon steel pan, it got sticky etc. What should i do before reseasoning it? Just wash with water? Scrub it with steel wool?
Like many others, wish I had seen this sooner! Thx for the content. I have the "gunky sticky" buildup and was wondering what I should do to get rid of it? I have some uneven layers of too much oil that have hardened into the surface, and can't get them out with hot water and cloth. Suggestions on what to do? Thank you in advance.
I'm the same. Followed the directions that came with the pan but they were really insufficient. I came here because this video is called "Five Carbon Steel Mistakes and How to Fix Them". I know now what I did wrong but still in the dark on the HOW TO FIX THEM part.
Scrub with warm water and salt.
My Matfer base bulged down and my de Buyer humped up. Differential expansion due to wrong element size. Went back to cast iron.
I'm about to order a carbon steel De Buyer crepe pan. What are your thoughts on using that for a glass top stove? Thanks for this video!!
Not an issue. I use my steel pans on my induction glass top all the time.
What manufacturer do you consider the best pan to cook with as far as what you list above?
How is Avocado Oil for seasoning?
What about using Larbee Puck? Beeswax and lard? It’s made for seasoning carbon steel.
All great tips. The last one is excellent. I had the issue of adding my oil while the pans were still too hot and getting a sticky layer. I experimented and found that the sticky issue happened when the pan was between 180-200 degrees Fahrenheit or higher. I still like to put the protective layer on a *warm* pan but I use a laser spot thermometer and make sure the warmest part of the pan is below 150F.
Putting it on a warm, but not hot pan it seems like the warmth reduces the viscosity of the oil a little and I get a smoother, thinner, more even protective coat and insuring that no part of the surface of the pan is above 150F means no sticky film.
By the way, did you ever try the “wok seasoning” method I messaged you about? Still using it on new pans and getting rust free non stick properties right off the bat. That turkey fryer burner would be great for trying it. 😉
Oh, and the pans darken in a LOT sooner using the wok seasoning method.
I like that... warm but not too warm. And lasers too! If the weather cooperates, I am going to do bring back that De Buyer wok and try it on the turkey burner this week. If that goes well, more carbon steel on it!
So do i season it with just oil, or do i need to use salt and potato peels? And do i put oil on the bottom and outside sides of the pan when i put it on the stove? Do i scrub the beaswax off from the outside and bottom of the pan?
how about avocado oil for seasoning?
Wait with a smoke point of 450 why not ghee also known as clarified butter I ask because i am slightly newer and have had good luck with it so far my pans aren’t black yet but still fairly new
On mistake number three, how about Avocado oil that has a high smoke point?
Totally agree, after 3 years of switching to Carbon steel , i have reached the same conclusion . I recently bought a carbon steel wok , and transfered my knowledge and did 1 layer of seasoning and did the sliding egg challenge without any problems ☺️. One thing I still have an issue with the wok, if I do any food with moisture content and leave, it strips the seasoning off and I get rust layer.
Seasoning a wok is different. Look up proper wok seasoning instructions. The good instructions will include heating every inch of the wok to above 550F over a powerful gas burner until it “blues”. It will go from silver to a purplish blue color. Every single inch of the wok needs to be brought to that state before you begin your oil seasoning process.
I won’t recommend it for everyone but I actually do this with all new carbon steel pans now. I get rust free non stick properties from the beginning when I do this. There is science to back it. It changes the surface of the steel. The only issue is that if not done properly you could likely warp thinner pans. That’s why I won’t recommend that everyone do it.
I can say that the pans I’ve done this way have zero rust issues. They also have excellent non stick properties.
@@darkhorsefive0 that's exactly what I did after washing off the protective layer i have gas blowtorch and heated it on the gas stove and blowtorch to get the color change .
The problem is LEAVE,You can not leave any water...if you leave ani oil not problem.
How about Avocado Oil?