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.
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.
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.
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.
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.
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.
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.
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.
How “healthy” the oil is, is irrelevant for seasoning. You’re creating a polymer coating on the pan… It not part of your meal if you’re doing it right.
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.
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.
Hello, I used Ghee, because I only cook with Ghee... after 2 attempts at seasoning, the second one being with your method and Canola oil (I nuked the pans after my ghee attempt because it didn't look right) but now, my pans are more blue than anything... I think I might have ruined them, the blue indicates too much heat has been applied I believe (on my induction, which goes from 1 to 9 and boost, I've never gone above 6-7 tho, and I did so progressively) and when I drop oil, it slightly goes to the edges and leave center un-oiled... any ideas ? Thanks.
It depends... if the pan isn't clean enough it could be some food residue. If the pan is clean, then you can actually run some seasoning off with a paper towel... they are fairly abrasive these days.
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.
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.
@@UncleScottsKitchen I’m a complete cookware geek, like you, and I started out 5-6 years ago as a Mauviel snob. So bought the entire M’Cook line pretty much, I own 12 pans & pots of M’Cook including the 28 cm & 24 cm sauter pan with lids I could just as easily have bought De Buyer Affinity instead, for me they perform closely to each other. I’m now mostly into bimetal 2.5 copper and own 10 Falk 2.5 copper pans, 2 De Buyer Inocuivre 2.0 copper pans and 2 of the last produced Mauviel M250c copper pans (28 cm rondeau and 24 cm sauter pan) I only use my carbon steel pans for high heat searing and own 2 De Buyer Mineral B Pro pans (24cm & 28cm), 1 Matfer Bourgeat 22 cm and 2 Darto (N25 & N27) I would strongly advice you to test the 3 mm Darto carbon steel pans, they are really great artisan pans made in Argentina. Cheers, Claus from Copenhagen Denmark
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
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.
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.
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???
@@LifesFleeting If you have on way too much, you should probably just start over. You can either burn it off or scrub really well with Bar Keepers Friend to remove the previous coating. I had to remove part of mine and I did so with a torch outside.
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 .
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!
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.
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.
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.
@@UncleScottsKitchen thank you, I appreciate that. It is performing really well. Just not the mirror-like finish I see on yours haha! I’ll keep cooking with it 😊
@@mariahn5764 That's depressing. Same experience for me, except I scrubbed it to silver color again and started over. Meanwhile, bottom of my pan had gotten black and smooth without trying to do anything! (How the H did THAT hapen?! Jealous of the bottom of my pan!)
@@spasskyfan5389 it is upsetting! Very strange. I’m not going to strip because it does have a really great non stick surface that took me about a year to develop. But… my type a personality might lead me to strip it and start over idk. Funny enough, I have 2 carbon steel pans and for some reason the pan I use and season less frequently (a big 12 inch pan) doesn’t have this problem at all! But it doesn’t have as dark or well developed patina.
@@mariahn5764 I have several pans. CI and carbon. Pretty much just use my carbon pans now. I've learned to designate one skillet my egg skillet and only cook eggs in it. Other skillets I will cook a steak, etc. If you get your egg skillet sliding eggs like hockey pucks don't fry sausage in that skillet. Also, totally disregard your skillet appearance. Color of skillet doesn't matter one bit. Eventually, all pans w darken....but...if you really want a pan dark quickly use flames. I cook daily on electric coils but to darken a new pan I bring out my camping butane gas burner and apply high heat
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!
If it's just a little oil from the protective layer getting sticky, then WITHOUT adding any more oil, either heat the pan on the stove until it smokes a little and let it cool down, or put it in the oven for an hour at 450 and let it cool, and usually that little bit of stickiness will harden right in. You can do it more than once if you need to. Only do the oven technique if your pan has an oven-safe handle; if not, do the stovetop one.
In your list of usable oils, surprised you didn't include Peanut Oil. I use it all the time for seasoning Cast Iron unless it somehow differs when applied to Carbon Steel.
Peanut oil is great but not better than others, the problem with recommending peanut oil is for the severity of the peanut allergy, I guess. Me too use peanut oil or sunflower seed oil, I use what I have :)
I suppose the oils he listed are the cheapest and most readily available. In most of the world peanut oil is quite expensive as compared to the others.
I use Canola for seasoning but my take is that the smoke point of the oil, and getting the entire pan above the smoke point for a long enough time to polymerize it properly is the most important factor.
I've been using grapeseed oil on my carbon steel pans. Lately however I noticed the price has gone up quite a bit because of the supply chain issues we're all going through I guess. So for my next go around I'm going to try sunflower oil. Much better price.
You actually might be able to, but it's just too much for someone who is brand new to carbon steel and learning how to use it. When you are new, it's easier to stick to the mainstream stuff, then branch out when you have some skills.
Hey Unc, I've read reviews where people complain about their Mineral B pans not taking the seasoning at all. Have you ever had that happen with a carbon steel pan ? What do you think they are doing wrong ? Thanks !
Almost certain they didn't remove the wax enough from the pan. When it's new it takes really hot, boiling, water with some soap and long scrubbing with a soft sponge to get the wax off. If you don't do that well enough it keeps sticking and the seasoning doesn't happen or comes off. I have 2 debuyer mineral B pans and that was my experience with the first pan. Had to do it all over. The 2nd time went perfect. 2nd pan too.
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.
Without seeing it of course, I'd say that is probably burned off and if they left it long enough you can actually "blue" the carbon steel. Some companies sell blued steel pans and I don't think it hurts anything... can just re-season and keep on cooking.
If you are new to carbon steel, I'd stick with grapeseed or peanut, and then when you get comfortable with your pan and can slide eggs and have done some cooking, THEN try something like avocado. If you try avocado early on and something sticks, you won't know if it's the oil, the seasoning, or the cooking technique at fault.
So you mentioned after cooking and then washing with water only. You are saying to dry over heat then Turn off and wait for it to get to room temperature then apply oil? Wont you just need to heat up again and bring to smoke point for that layer to cure?
Hi David. I was probably a little confusing. When you let the pan cool down and add a couple drops of oil, that is just for a little protective layer to prevent the pan from rusting/oxidation and you do this every time you wash the pan. When you season the pan (a bigger process that you only do every now and then) is when you bring the oil up to its smoking point. Two different things entirely!
@@UncleScottsKitchen you make the best videos i have seen; i appreciate you sharing with us. That makes sense but if you use it every day you probably would not need the drops of oil since you use a form of oil each time you cook; correct? I have been seasoning each time i use but the smaller 8.5 Matfer pan still sticks a little but is easy to wipe. the larger 10" works perfect no matter how i use it.
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?
To fry with you can use any frying oil. For seasoning, if it's refined avocado oil it might be OK, but I don't know the smoking point of that Costco oil. Most manufacturers recommend an oil with a high smoke point for seasoning (425 F and up).
One thing I would add is depending on your cooking medium gas/ electric your carbon steel is going to darken differently, a lot quicker with gas and could take awhile with electric , have had a 8 in. Matfer for about 2 yrs. I use on electric and it’s not close to turning black
Yes, good point. Also, on electric burners the bottom may darken in unevenly for quite a while and the sides may never fully darken to the top edge. Gas is the way with carbon steel and cast iron.
@@darkhorsefive0 I've had my Matfer for a couple of weeks and have seasoned it in the oven twice, just so that the outside is more or less the same overall as the inside. I really don't care if it doesn't turn black as long as it stays stick free.
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 🥰
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!
So on my initial seasoning of my first carbon steel pan, I put way too much oil and did not give it enough time to bond. I realised my mistake and reasoned with a much better result. However the second thing I made was banana pancakes, they heated extremely uniformly but I feel the fruit acid may have removed a bit of the seasoning when cooking scrambled eggs. Is it easier to just keep using the pan and expect it the seasoning to come good?
If the pan is working well and the food is turning out nicely, then I wouldn't worry too much. If something acidic took the seasoning off all the way to the bare metal then you could do a maintenance/touch up seasoning.
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.
What do you think is turning the pan black when you do it? Carbon from the gas flame underneath… who knows on the inside, but probably carbon from food burning getting into the polymer matrix…
@@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
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.
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!
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.
Hello!! well, got my new carbon steel pan, and did exactly the oposit of what you recomend. I tried to get it pich black the first hour out of the box, just like i do with cast iron. Also put to much oil and it didnt burn well on the sides. And now its sticking. But, now what do i do? how do i fix this? how can i reset the pan back to no seasoning so i can start over?
I have not tried that... that's a pretty high smoke point... you have to make sure your oven can get that high to get it above smoke point, and then be very careful! Don't start a fire!
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.
Scott, a question: I have an 8" and 12" Lodge cast iron that I've had for more than 50 years (yes, I'm old) and I've never reseasoned them. About a year ago I bought a Matfer 11" and have had to strip and reseason twice. Does cast iron hold a seasoning better?
Congrats on those Lodges! Nothing better than pans with a history. I have two from my great granddad that I am going to restore. As for the seasoning, I've found that the cast iron really does hold a seasoning better that carbon steel. People say cast iron is porous... it seems like the oil can soak in a little (not sure if that's a scientific way to describe it) and the iron often has a little bit of a texture and it seems like it gives the seasoning something to grip to better. Carbon steel is slicker and I think the seasoning is a little fussier. I've heard people say that it's easier to season a carbon steel after it gets scratched up... gives it something for the seasoning to grab onto.
Watching all the way from New Zealand and I have a De buyer carbon steel on the way which will be my second carbon steel pan, the 1st was a cheaper pan and warped over time. I have an electric stove, would you recommend seasoning on a barbecue grill instead of the stove top?
You can season inside the oven as long as the handle is oven proof, which it should be if it's de Buyer. Just turn it upside down. In fact I think it's the best way to season, esp. if you've got an electric
The regular Mineral B deBuyer pans do not have an oven safe handle. The Mineral B Pro line has a stainless steel handle that is oven safe. For pans with handles that are not oven safe I’d use a gas stove top burner or outdoor gas burner. If you use a gas grill I’d position the pan so that a non oven safe handle was not directly above the burner(s).
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.
Thanks for the reply Uncle Scott! Great! I only have one last question. Well, actually two. 1. Will the oil not go rancid when you don't use the pan for a while? 2. Do you have to wash the protective oil off before using the pan again?
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.
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?
Vegetable oils are terrible for our health and I avoid them like the plague. Could I season for the first time with lard?? I understand smell/flavour come in to the equation, but regarding quality seasoning, is it possible with lard??
If you are pretty new and have used your pan just for a few months, I'd stick to the mainstream ones. If you are experienced with your pan and want to try it, go for it! Not sure with avocado and whether it is refined or not, but I would get one with a smoke point at least 425F or higher. Usually worst case, if it doesn't work well, just scrub the pan and re-season with another.
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.
It took me several yrs to learn that last point. I always just skip the last step now. After i have cleaned my pan i place it on a warm burner for 3-4 min to ensure it's dry then shut burner off and I am through. If I was going to store my skillet for a month or so maybe I would store with a little oil, but probably not. I have carbo and some carbon skillets hanging for several months not oiled and they are perfectly rust free. I use my daily carbon #9 almost daily so there is no need to store it coated w oil. People w little skillet knowledge need to quit spreading the bad knowledge to coat a hot pan w oil then store it
I think some of it has to do with where you live as well. I live in Utah and the air is so dry there is little chance of rust, but if I were in New Orleans or somewhere swampy the humidity could be a bigger problem.
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!
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!
What’s wrong with avocado oil or lard? They are both higher temp than the ones mentioned not to use. You make it seem there are only 3 oils to use to season.
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.
#5 is so crucial!! Thanks, Scott!!!
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.
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.
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!
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.
how to clean the sticky layer off? Do I have to strip and start over seasoning process with less oil?
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.
Thanks for being a great source of information on cookware , nice refresher
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.
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.
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.
Great refresher Scott! I had forgotten a couple of those tips.
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.
Thanks for your channel. I have been using the pan for half a year everything is fine thanks to your
Thanks Dim!
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.
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
How “healthy” the oil is, is irrelevant for seasoning. You’re creating a polymer coating on the pan… It not part of your meal if you’re doing it right.
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.
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.
Hello, I used Ghee, because I only cook with Ghee... after 2 attempts at seasoning, the second one being with your method and Canola oil (I nuked the pans after my ghee attempt because it didn't look right) but now, my pans are more blue than anything... I think I might have ruined them, the blue indicates too much heat has been applied I believe (on my induction, which goes from 1 to 9 and boost, I've never gone above 6-7 tho, and I did so progressively) and when I drop oil, it slightly goes to the edges and leave center un-oiled... any ideas ? Thanks.
What does it mean when wiping protective layer or doing a maintenance stove top seasoning the paper towel always comes up brown?
It depends... if the pan isn't clean enough it could be some food residue. If the pan is clean, then you can actually run some seasoning off with a paper towel... they are fairly abrasive these days.
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.
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.
Very good tips Scott, thank you, Melaney from SoCal
Thanks, Melaney! Hope they help.
Great video !
Is that a Mauviel M’Cook sauter pan with the lid on on your stovetop ?
Just curious ;-)
Great eye and indeed it is! Guess what pan review is in the pipeline? :) Have you used them?
@@UncleScottsKitchen I’m a complete cookware geek, like you, and I started out 5-6 years ago as a Mauviel snob. So bought the entire M’Cook line pretty much, I own 12 pans & pots of M’Cook including the 28 cm & 24 cm sauter pan with lids I could just as easily have bought De Buyer Affinity instead, for me they perform closely to each other.
I’m now mostly into bimetal 2.5 copper and own 10 Falk 2.5 copper pans, 2 De Buyer Inocuivre 2.0 copper pans and 2 of the last produced Mauviel M250c copper pans (28 cm rondeau and 24 cm sauter pan)
I only use my carbon steel pans for high heat searing and own 2 De Buyer Mineral B Pro pans (24cm & 28cm), 1 Matfer Bourgeat 22 cm and 2 Darto (N25 & N27)
I would strongly advice you to test the 3 mm Darto carbon steel pans, they are really great artisan pans made in Argentina.
Cheers, Claus from Copenhagen Denmark
I think #5 is why my pan always gets messed up. Thanks for these tips.
This channel is awesome! Thank you for all the great tips. So helpful!!!
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.
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
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.
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've learned so much from you uncle!
Thanks Douglas!
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???
I know, right! I'm having the exact same problem.
@@LifesFleeting If you have on way too much, you should probably just start over. You can either burn it off or scrub really well with Bar Keepers Friend to remove the previous coating. I had to remove part of mine and I did so with a torch outside.
@@LifesFleetingUse soap and scrub aggressively or just use it a bunch till it gets carbonised and flakes (or becomes seasoning)
Put it in the oven on a clean cycle, start all over. Wipe off with a clean towel after applying oil.
Use oven cleaner or Superclean degreaser to strip it all off.
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 .
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!
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.
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.
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 am finding some “rough spots” or uneven texture in my pan. I suspect it’s from early on when I was bad at seasoning. Is there a way to fix that?
If it's cooking nicely and you are happy with the food, I'd just consider it some personality to the pan and not worry too much about it.
@@UncleScottsKitchen thank you, I appreciate that. It is performing really well. Just not the mirror-like finish I see on yours haha! I’ll keep cooking with it 😊
@@mariahn5764 That's depressing. Same experience for me, except I scrubbed it to silver color again and started over. Meanwhile, bottom of my pan had gotten black and smooth without trying to do anything! (How the H did THAT hapen?! Jealous of the bottom of my pan!)
@@spasskyfan5389 it is upsetting! Very strange. I’m not going to strip because it does have a really great non stick surface that took me about a year to develop. But… my type a personality might lead me to strip it and start over idk. Funny enough, I have 2 carbon steel pans and for some reason the pan I use and season less frequently (a big 12 inch pan) doesn’t have this problem at all! But it doesn’t have as dark or well developed patina.
@@mariahn5764 I have several pans. CI and carbon. Pretty much just use my carbon pans now. I've learned to designate one skillet my egg skillet and only cook eggs in it. Other skillets I will cook a steak, etc. If you get your egg skillet sliding eggs like hockey pucks don't fry sausage in that skillet. Also, totally disregard your skillet appearance. Color of skillet doesn't matter one bit. Eventually, all pans w darken....but...if you really want a pan dark quickly use flames. I cook daily on electric coils but to darken a new pan I bring out my camping butane gas burner and apply high heat
4 and 5 helped tremendously. thank you
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 #5 happened to my pan. How can I fix it? Can't get the sticky stuff off. Thanks.
If it's just a little oil from the protective layer getting sticky, then WITHOUT adding any more oil, either heat the pan on the stove until it smokes a little and let it cool down, or put it in the oven for an hour at 450 and let it cool, and usually that little bit of stickiness will harden right in. You can do it more than once if you need to. Only do the oven technique if your pan has an oven-safe handle; if not, do the stovetop one.
@@UncleScottsKitchen I'll try that. thank you very much!
So what happens when it comes out sticky? Do we need to scrub and re-season
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
In your list of usable oils, surprised you didn't include Peanut Oil. I use it all the time for seasoning Cast Iron unless it somehow differs when applied to Carbon Steel.
Peanut oil is great but not better than others, the problem with recommending peanut oil is for the severity of the peanut allergy, I guess.
Me too use peanut oil or sunflower seed oil, I use what I have :)
I suppose the oils he listed are the cheapest and most readily available. In most of the world peanut oil is quite expensive as compared to the others.
I use Canola for seasoning but my take is that the smoke point of the oil, and getting the entire pan above the smoke point for a long enough time to polymerize it properly is the most important factor.
I've been using grapeseed oil on my carbon steel pans. Lately however I noticed the price has gone up quite a bit because of the supply chain issues we're all going through I guess. So for my next go around I'm going to try sunflower oil. Much better price.
@@annabizaro-doo-dah
Great video, but why can't you use beef tallow?
You actually might be able to, but it's just too much for someone who is brand new to carbon steel and learning how to use it. When you are new, it's easier to stick to the mainstream stuff, then branch out when you have some skills.
Hey Unc, I've read reviews where people complain about their Mineral B pans not taking the seasoning at all. Have you ever had that happen with a carbon steel pan ? What do you think they are doing wrong ? Thanks !
Almost certain they didn't remove the wax enough from the pan. When it's new it takes really hot, boiling, water with some soap and long scrubbing with a soft sponge to get the wax off. If you don't do that well enough it keeps sticking and the seasoning doesn't happen or comes off. I have 2 debuyer mineral B pans and that was my experience with the first pan. Had to do it all over. The 2nd time went perfect. 2nd pan too.
@@conscious_choice thanks sister. 👊🏽🍳
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.
Question 🙋♂️ what if somebody leaves your pan on the burner and it went from black to shiny did they burn off the seasoning?
Without seeing it of course, I'd say that is probably burned off and if they left it long enough you can actually "blue" the carbon steel. Some companies sell blued steel pans and I don't think it hurts anything... can just re-season and keep on cooking.
Can you safely deglaze a carbon steel pan?
Whatt about carbon steel grill pan. Season it wrong. How do I reseason
Can you use avocado oil to season carbon steel pan for the first time?
If you are new to carbon steel, I'd stick with grapeseed or peanut, and then when you get comfortable with your pan and can slide eggs and have done some cooking, THEN try something like avocado. If you try avocado early on and something sticks, you won't know if it's the oil, the seasoning, or the cooking technique at fault.
How do I fix my pan if I used too much oil in the first round of seasoning? Have specks and streaks that are darker vs other areas
I have had problem #6 from time to time, but now i know. thanks!
So you mentioned after cooking and then washing with water only. You are saying to dry over heat then Turn off and wait for it to get to room temperature then apply oil? Wont you just need to heat up again and bring to smoke point for that layer to cure?
Hi David. I was probably a little confusing. When you let the pan cool down and add a couple drops of oil, that is just for a little protective layer to prevent the pan from rusting/oxidation and you do this every time you wash the pan. When you season the pan (a bigger process that you only do every now and then) is when you bring the oil up to its smoking point. Two different things entirely!
@@UncleScottsKitchen you make the best videos i have seen; i appreciate you sharing with us.
That makes sense but if you use it every day you probably would not need the drops of oil since you use a form of oil each time you cook; correct? I have been seasoning each time i use but the smaller 8.5 Matfer pan still sticks a little but is easy to wipe. the larger 10" works perfect no matter how i use it.
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?
can you use avocado oil? like the one from costco? chosen foods specifically
To fry with you can use any frying oil. For seasoning, if it's refined avocado oil it might be OK, but I don't know the smoking point of that Costco oil. Most manufacturers recommend an oil with a high smoke point for seasoning (425 F and up).
One thing I would add is depending on your cooking medium gas/ electric your carbon steel is going to darken differently, a lot quicker with gas and could take awhile with electric , have had a 8 in. Matfer for about 2 yrs. I use on electric and it’s not close to turning black
Yes, good point. Also, on electric burners the bottom may darken in unevenly for quite a while and the sides may never fully darken to the top edge. Gas is the way with carbon steel and cast iron.
@@darkhorsefive0 I've had my Matfer for a couple of weeks and have seasoned it in the oven twice, just so that the outside is more or less the same overall as the inside. I really don't care if it doesn't turn black as long as it stays stick free.
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!
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!
So on my initial seasoning of my first carbon steel pan, I put way too much oil and did not give it enough time to bond. I realised my mistake and reasoned with a much better result. However the second thing I made was banana pancakes, they heated extremely uniformly but I feel the fruit acid may have removed a bit of the seasoning when cooking scrambled eggs. Is it easier to just keep using the pan and expect it the seasoning to come good?
If the pan is working well and the food is turning out nicely, then I wouldn't worry too much. If something acidic took the seasoning off all the way to the bare metal then you could do a maintenance/touch up seasoning.
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.
What do you think is turning the pan black when you do it? Carbon from the gas flame underneath… who knows on the inside, but probably carbon from food burning getting into the polymer matrix…
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
What about using Larbee Puck? Beeswax and lard? It’s made for seasoning carbon steel.
I just purchased a 11” Blue carbon steel country skillet. Do you have any videos on what to cook in this and how?
Could shallow-fry some chicken, scrambled eggs, stir-fry, who knows?
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.
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!
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.
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?
Uncle Scott has the coolest range I've seen. Congratulations for not having the red-dial Wolf (for uniqueness reasons).
Thank you! It's an ilve Majestic series, made in Italy. Fancier than I deserve but I use it every day and love 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?
Hello!! well, got my new carbon steel pan, and did exactly the oposit of what you recomend. I tried to get it pich black the first hour out of the box, just like i do with cast iron. Also put to much oil and it didnt burn well on the sides. And now its sticking. But, now what do i do? how do i fix this? how can i reset the pan back to no seasoning so i can start over?
I want to know this too!
I used bar keepers friend scrub and it took my failed seasoning off and I was able to restart my CS seasoning process.
@@krisa8649 Thank you!
Is it OK to bring the thin oil layer to the smoking point as a post seasoning after every cooking? Because it doesn’t take THAT long…
What about high oleic safflower oil? It’s odor free w a smoke point of 510°
I have not tried that... that's a pretty high smoke point... you have to make sure your oven can get that high to get it above smoke point, and then be very careful! Don't start a fire!
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.
Scott, a question: I have an 8" and 12" Lodge cast iron that I've had for more than 50 years (yes, I'm old) and I've never reseasoned them. About a year ago I bought a Matfer 11" and have had to strip and reseason twice. Does cast iron hold a seasoning better?
Congrats on those Lodges! Nothing better than pans with a history. I have two from my great granddad that I am going to restore. As for the seasoning, I've found that the cast iron really does hold a seasoning better that carbon steel. People say cast iron is porous... it seems like the oil can soak in a little (not sure if that's a scientific way to describe it) and the iron often has a little bit of a texture and it seems like it gives the seasoning something to grip to better. Carbon steel is slicker and I think the seasoning is a little fussier. I've heard people say that it's easier to season a carbon steel after it gets scratched up... gives it something for the seasoning to grab onto.
Watching all the way from New Zealand and I have a De buyer carbon steel on the way which will be my second carbon steel pan, the 1st was a cheaper pan and warped over time. I have an electric stove, would you recommend seasoning on a barbecue grill instead of the stove top?
You can season inside the oven as long as the handle is oven proof, which it should be if it's de Buyer. Just turn it upside down. In fact I think it's the best way to season, esp. if you've got an electric
The regular Mineral B deBuyer pans do not have an oven safe handle. The Mineral B Pro line has a stainless steel handle that is oven safe.
For pans with handles that are not oven safe I’d use a gas stove top burner or outdoor gas burner. If you use a gas grill I’d position the pan so that a non oven safe handle was not directly above the burner(s).
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.
On mistake number three, how about Avocado oil that has a high smoke point?
What kind of protecive oil do i need to use?
Pretty much any frying oil will do... just need a couple drops.
Thanks for the reply Uncle Scott! Great! I only have one last question. Well, actually two. 1. Will the oil not go rancid when you don't use the pan for a while? 2. Do you have to wash the protective oil off before using the pan again?
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.
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?
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?
Vegetable oils are terrible for our health and I avoid them like the plague. Could I season for the first time with lard?? I understand smell/flavour come in to the equation, but regarding quality seasoning, is it possible with lard??
how about avocado oil for seasoning?
How about Avocado Oil?
Is avocado oil OK for seasoning?
If you are pretty new and have used your pan just for a few months, I'd stick to the mainstream ones. If you are experienced with your pan and want to try it, go for it! Not sure with avocado and whether it is refined or not, but I would get one with a smoke point at least 425F or higher. Usually worst case, if it doesn't work well, just scrub the pan and re-season with another.
Thank you for all the help!
How is Avocado Oil for seasoning?
could you make a video how you cook and show the temperature
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.
I am definitely guilty of mistakes no. 1, 2, 3, and 5. Now, I can avoid them. 👍
It took me several yrs to learn that last point. I always just skip the last step now. After i have cleaned my pan i place it on a warm burner for 3-4 min to ensure it's dry then shut burner off and I am through. If I was going to store my skillet for a month or so maybe I would store with a little oil, but probably not. I have carbo and some carbon skillets hanging for several months not oiled and they are perfectly rust free. I use my daily carbon #9 almost daily so there is no need to store it coated w oil. People w little skillet knowledge need to quit spreading the bad knowledge to coat a hot pan w oil then store it
I think some of it has to do with where you live as well. I live in Utah and the air is so dry there is little chance of rust, but if I were in New Orleans or somewhere swampy the humidity could be a bigger problem.
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
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!
I see some videos where ppl season Bottom of pan,Is that what we need to do?or only where we cook
Going to answer this in an upcoming video...
What’s wrong with avocado oil or lard? They are both higher temp than the ones mentioned not to use. You make it seem there are only 3 oils to use to season.
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
THANK YOU FOR THIS VIDEO. Very very good advice.
Great video! Informative and straight to the point!
Thanks, Maria!
Try the Solid Teknics Quenched Carbon Steel skillets. They are pre-seasoned.