Cast Iron & Carbon Steel: MEGA Cleaning & Seasoning
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- Опубліковано 9 бер 2020
- Uncle Scott's Store: www.amazon.com/shop/unclescot...
Uncle Scott's Kitchen seasons cast iron pans and carbon steel skillets from Matfer, Lodge, Mauviel and De Buyer, and puts cast iron and carbon steel seasoning and cleaning products to the test. We review the Crisbee Stik, Buzzy Waxx, Ringer chain mail, Ationgle chain mail, an OXO Good Grips brush, Lodge seasoned cast iron care kit, KitCast flaxseed oil, a Lodge enameled cast iron care kit and more. And, of course, we try the Fried Egg Test in lots of pans.
Uncle Scott's Store: www.amazon.com/shop/unclescot...
PRODUCTS RECEIVING THUMBS UP:
Crisbee Stik: amzn.to/38EQGJ2
Buzzy Waxx Cast Iron Seasoning: amzn.to/3cM40P8
Caron & Doucet Cast Iron Soap & Oil: amzn.to/2vTVk8V
Lodge Seasoned Cast Iron Care Kit: amzn.to/338bI1N
The Ringer Chain Mail Scrubber: amzn.to/2TTng4D
*Top Carbon Steel Skillets*
- De Buyer: debuyer-usa.com/collections/c...
- Matfer Carbon Steel Pans: amzn.to/2CdDsp2
- Mauviel Carbon Steel: amzn.to/2PQieFW
- Lodge Carbon Steel: Lodge Skillets: amzn.to/3CNtSbL
Uncle Scott’s Store: www.amazon.com/shop/unclescot...
Uncle Scott’s Twitter: / uskunclescott
*If you click on our affiliate links and buy something, you get the same price as going directly to the merchant's website, but allows us to earn a small commission. It doesn't make us rich but it allows us to buy more kitchen products to review and make more videos, and is greatly appreciated!! We currently have affiliate links with Amazon, De Buyer, Thermoworks, Zwilling, Le Creuset, Sur La Table, and others.
Uncle Scott’s Website: www.unclescottskitchen.com
#carbonsteel #seasoning #cooking #cookware #debuyer #mauviel #matfer #lodge #cookingshow - Навчання та стиль
Uncle Scott's Store: www.amazon.com/shop/unclescottskitchen
It's #1 on the container on the back side
This dude is a legend lol.
Legend! ha!
I have a grill pan like that, I just fill it with very hot water and let it sit for an hour, clean it with a little hand cleaner brush, been using it 20 years.
Tip for those of you using cast iron on an electric glass top: Coat your pan with very thin layer of your favorite seasoning oil, wax, exc, then place the pan UPSIDE DOWN on the largest "burner" that you have. Crank the heat to max and wait for the pan to start smoking. Kill the heat and lat the pan cool to room temp while it is still upside down. I have fount this technique helpful for keeping the sides of the pan well seasoned. Overall it is a more even heating process than heating the pan from the bottom, also you don't have to fire up the oven. Try to resist the urge to flip the pan over while it is screaming hot or else you will end up with a smoke cloud. Bonus points if you have a non contact IR thermometer on hand; this lets you match the smoke point and helps prevent overheating. I have been doing this for a while and it is my go to method for maintenance.
So you put the pan upside down? I have not tried that. Is this on an electric coil or flat top?
This is how I season mine too using my coil stove top
Re: Grillpan cleaning. Use a metal spatula to scrape residue of the peaks, choose an appropriate size flat blade screwdriver to scrape the valleys. I do this all the time for an easy cleanup
Good stuff! Thanks for sharing.
I love this video! And I despise my cast iron grill pan (a Staub enameled one) too.
Unfortunately, I can't find most of these products in my territory.
excellent as always! thank you!!
Gracias!
Chain mail isn’t scratching your stuff as the stainless steel scrubbing pads, they also won’t get destroyed anytime soon, unlike the pads. They are definitely worth the money!
Great video as usual! Thank you doing all the testing and sharing the results
Thank you!
Very informative! Great video Scott.
Thank you!
Thanks for the great content . I always look forward to your videos . Take care .
Thank you!
wow great video scott very interesting look forward to seeing more from you
Thank you!
Thanks so much for your informative (and fun!) videos. I'm a newbie to carbon steel skillets and was less than successful (major understatement!) with my old raw ironware pans. Now I'm feeling more confident.
You are welcome! You'll probably find that pans are like everything else in life... they seem a little difficult at first but once you use them a few times and develop some experience and they will be easy.
Thanks Uncle Scott. You're teaching an 'old dog' new tricks. (Uncle Len)
We old Uncles need all the tricks we can muster!
Great video as usual. The beeswax for cast iron is great, so glad you did a review on that. I used something similar a few years ago and my cast iron pans could withstand even acidic foods. I should use it again. Thanks for the great video!
Thank you , Camelia! The carbon steel pans often come with a coating of beeswax, so there must be something to it.
Thanks Scott! Bought the Ringer through your link :)
Awesome! Very much appreciated!
Excellent video and information I recently bought the Frisbee stick in that cast iron oil that you said you're going to use for maintenance now that I see that it is really good for cleaning I'm going to get that thanks for this video I give this video a thumbs up keep the good videos coming
Thank you! Post back and say how it goes with the oil and stick if you have time!
Thank you Scott as usual for the great information on your video, I personally like Buzzy Wax for my Cast iron and Carbon Steel pans
Yeah that Buzzy Waxx is pretty neat. I was surprised, but now I am using it regularly.
Looks like hes got a bottle of lube and ready to give that hole a good onxe over
Thank you for this video. Man I’ve been trying to find a good solution for my cast irons on how to clean them cause kosher salt does not get it very clean
Those small Lodge plastic pan scrapers work pretty well.
Yeah... I like having one. They seem to be made to match the curves of the Lodge skillets and pans.
I like the Pampered Chef stoneware scrapers as well.
Maybe it's because my cast iron is at least 60 years old, but I rarely need to scrape the sides or curved part of the pan. The fit perfectly, and I own a set, but I don't remember using them.
The only product I ever used to clean decades of buildup off used cast iron was dollar store oven cleaner. And that was a decades old gungy build up pan I got to reseason. The only thing necessary for normal cleaning is a little water for deglazing the pan, or a little soap and water. and a scrub brush. Never felt the need to buy anything. Oh, and a good steel spatula I can vigorously scrape the pan with when I threw away all that plastic junk with my non stick pans.
I swear by the Caron & Doucet products for my Solidteknics wrought iron pans. They make a seasoning stick as well so I keep all the cleaning and maintenance products in the family. I rarely use the soap though.
What type of towels are you using in this video (and some others I've watched)?
⭐⭐⭐⭐
Lots of good info, thanks for putting in the time and effort!
For stains on enamel pans, I've had good luck with a dilute bleach soak, then wash well. Electrasol or some other kind of automatic dishwasher detergent might do the trick, too; I'd also let that soak. Cheers!
Another person recommended Tide laundry detergent and now bleach... maybe just do the laundry in the dutch oven! I will give the dishwasher detergent a try first. Thanks for the compliments!
Wow Scott, you’ve really outdone yourself, both informative and entertaining! Try Larbee for your cast iron sometime.
Thank you! I will put Larbee on the proverbial List of Things to Try. The video was already getting close to 30 minutes so it was getting full.
It's amazing what hot water, soap and time will do for cooking crud -- and it's cheap! I used the Field Company instructions for my Lodge and Matfer pans which used grape seed oil. Seemed to work very well.
Grape seed is definitely a good one to use. How do you like your Field Company pan? I don't have one of those yet.
@@UncleScottsKitchen I don't have a Field Company pan. I used their seasoning instructions! Worked very well on both my cast iron and carbon steel pans!
My non stick fry pan bit the dust ( one $of many ). Got a Matfer. What a difference !
Great pan! It's a whole new world now!
Great video! I don’t have or use nearly as much cast iron or carbon steel as you do, and my larger carbon steel pan is definitely in need of a good nuking, but my smaller Matfer omelet pan does see a fair amount of use. I too tried flax sead oil some years ago, when that seemed to be all the rage. Like you I also found it wasn’t ideal on carbon steel. I have read (or heard somewhere) that this is because it is a drying oil, and and when it polymerizes, it forms such stable polymer chains that when they do stick to a bit to food, the food tends to pull away larger sheets or flakes of the stuff. I am not a chemist, and don’t know if this is true, but when I stopped using it, it seemed, from my bare minimum anecdotal experience, that the seasoning improved over time. I’ve tried the Crisbee Stick also, to good effect.
Thank you! I love those small omelette pans too. I have the De Buyer, but prob very similar to the Matfer. It gets more use than anything else, especially if I cook eggs for breakfast three times per week. Agreed on the flaxseed. I'm no chemist either, but from the feedback I receive many people have experiences like yours. Sometimes it works well, other times it's a mess.
Hey Scott, thanks for doing videos like these. Really cuts through so much of the BS out there. My new seasoning procedure with a new pan (mostly Mauveil at this point) is to wash with soap, put on the burner at med high heat until the entire pan changes color to a deep gray blue. Turn off heat. allow to cool for about 10 minutes and then apply crispin (I use the tallow and beeswax version). I then heat it up again and wipe it off. That's all the seasoning I do. takes 10 mins and 1 year later still non stick. I wash with lemon joy all the time to get fish smell off the pan and my only touch up after is to coat with a little beef tallow. I came up with this method thanks to your research and has saved me hours of working on seasoning.
Awesome! I have not tried that method yet, but I will. You might be doing what they call "blueing" the pan. I think either Mauviel or De Buyer sells a lineup of pans that have been subject to heating like that.
Great video very informative on your griddle pan if you ever put sea salt in air and just wet a sponge and Scrubbed.
Does it need to be cooled down before applying it again for 2 more times then 200 degrees apply kisbee for 30 mins and then apply kisbee for 1 hr at 400 degree or can you just leave oven on at 40o degrees and reapply kisbe an extra 2 x
Try mr.clean magic erasers for ceramic Dutch ovens, they work wonders
I wonder what to use for a griddle pan I have the same problem, it takes forever to clean and the seasoning strips off so quickly with capsicum (as expected but it's a pain to reason almost every time).
Thanks for the great video, a little confused/unsure about using bees wax, should I have not removed the bees wax coating that came with the de buyer pans? Is it a better or easier seasoning for carbon steel pans? Thanks
crisbee swipes and the stick is thee absolute best thing to happen to cast iron and carbon steel... you wont go back to other shit👍
Great videos! Lots of helpful info! I'm a beginner with carbon steel and have learned a ton from your info! I had a question - is it possible that cooking at too high temps could cause your seasoning to be removed? Sometimes when I cook steak at hot temps, where the steak (similar to the egg with the flax seed oil seasoning) it seems like some of the seasoning is coming off...thoughts? Am cooking at too hot of a temp? Can I seasoning with the wrong oil? Been using extra virgin olive oil, or sometimes ghee...
Yes indeed... that's also one reason you don't want to season at too high of a temperature as the seasoning can just burn off. For the steak, I don't think anything is wrong... if you are getting a good sear/crust and the meat releases after a couple of minutes, then there will usually be some sticky bits left in the pan. You can deglaze those for a sauce or just deglaze the scrape them out with a spatula. There might be a little seasoning that comes off but that is no big deal... if it's bad, just do a maintenance seasoning and keep on cooking! I note that the official videos in French on the De Buyer site show pans with very uneven seasoning on the bottom after lots of use. So your temp and everything is probably just fine.
My ridged cast iron pan is a bastard to clean , the best way I have found is the use the hot water on still little bit hot pan to soften the mess , I leave it to sit for 25 minutes , it’s well seasoned so no rust issues . It makes the cleaning much easier , I only use sponge to wash it .
I want to try the chainmail soon .
The evil pan lol lol ,just subscribed good info.
Thanks, Gray!
The flax oil thing only seems to have became popular in recent years because when one does a google search for seasoning, the top hit is by a woman who speculated that flax was best because it’s considered a “drying oil” meaning it will polymerize fairly quickly. That seems logical, useful on it’s surface.
The problem is that it has the very lowest smoke point of all oils. All of the manufacturers recommend a high smoke point oil. I have used many different oils with success, but they have all had high smoke points and create more durable polymer layers.
Most of my seasoning comes from use, and I often use fairly low smoke point oils to cook with, but as long as I have that dependable base seasoning, any subsequent layers of weak seasoning that might fail won’t leave me cooking on bare metal.
I always do my initial seasoning with a high smoke point oil so that I have a good base to build on. I also use a high heat oil do stovetop maintenance seasoning.
Hi Scott great videos, my Question is can you season a carbon steel pan with extra virgin Olive oil.
I think you CAN season them with darn-near any food grade cooking oil, but I have not tried it with olive oil myself. It's got a pretty low smoke point. The manufacturers recommend an oil with a higher smoke point. But these pans are pretty near indestructible, so no reason not to try it and it if it gets gunky, scrub it out and re-season with something else.
Cool info. Myself just started a Cast Iron collection. So watching many of your vids. Have you tried making your own seasoning pucks? It's really easy actually half bees wax the other mix high heat oils Canola/Grape seed/Crisco etc. melt together in a jar in simmering water. Place in shape of your choice or ice tray. Enjoy your own seasoning pucks 👍
Holy cow... sounds awesome! I have a relative that occasionally raises bees... maybe I can track down some fresh wax. I have not tried that, but maybe someday.
Great information as usual. I guess beeswax is good for cast iron and carbon steel. Not surprised about flaxseed oil!
LOL.
I've become and anti-flaxxer!
Great video Scott! We would like to send you a bottle of our Crisbee Cream to try out.
Thank you! Believe it or not, I ordered some of the Cream a few weeks back. Haven't opened it yet, but will soon for a new video.
Great video! Like you, I cannot get my grill pan clean enough. I will try the products you liked though. My cast iron works well, but it could be better. The carbon steel is great. Thanks so much!
Thank you Sandra for the very nice comments! What kind of cast iron do you have?
Uncle Scott's Kitchen My cast iron grill skillet is made by Wagner’s.
@@UncleScottsKitchen Like always a Great video.
But like you and Sandra are mentioning, I also can´t or having at least big troubles getting my grill pan clean enough, I was thinking about buying a carbon steel grill pan instead.
I think that my Carbon steel pans are much easier too clean than my cast iron is, because my cast iron pan´s do have a rougher surface, than carbon steel has.
Have seen a couple of videos where they (Cowboy Kent Rollins) are polishing Cast iron, but that would be a challenge on a grill pan.. :)
What do you think? Have you tried a carbon steel grill pan?
It is hard to find information about grill pans on the internet/youtube, especially carbon steel.
De buyer has a nice one I am thinking about trying!
www.debuyer.com/en/products/carbone-plus-round-grill-pan
I’m not sure. But I always use flaxseed oil, and works so well. Even better than beeswax or canola. Maybe it’s just that I find the right one
Try pure (99%) sodium percarbonate on enameled Dutch ovens. Boil water in the pan and turn off heat. Add a teaspoon to a tablespoon and let sit overnight. Don't fill the Dutch oven up all the way with water, it will spill over when you add the sodium percarbonate. Sodium percarbonate is basically hydrogen peroxide in powder form, so non-toxic. I have a Le Creuset grill pan with grill ridges that I use this method on and it works a treat. In the morning all it needs is a light brushing under hot water, it almost just wipes out with a paper towel. I wouldn't use it on cast iron.
On cast iron, I add my seasoning oil mix (canola and grapeseed), heat it up on the stove and carefully scrape with a fruitwood scraper. It dissolves any baked on hard bits and cleans up any sticky stuff from the pan. Sometimes it take a bit of time or a few times. Think about it - fresh oil dissolves old hard oil. I've never had this fail, however it's pretty dangerous. Pour the oil out into a bowl to cool before disposing and then brush lightly with hot water.
Regular tide powder removes stains. Add water to pot and bring to boil. Add half cup of tide and reduce to strong simmer for 30-60 minutes.
Wow. I have never thought of using laundry products on kitchen equipment.
Regarding the burnt on enameled cast iron; I’ve seen people use hydrogen peroxide and baking soda. Bring the HP (enough to cover bottom of pot) to a boil, then add 2 TBSP baking soda and cover the pot with lid. Take off heat and let it sit overnight.
Does that remove the stains? I have not tried that yet.
Uncle Scott's Kitchen I have never had to try it...I generally use just a bit of baking soda paste or Bar Keepers friend after a cook if necessary. I have an almost 30 year old Le Creuset. There are all sorts of variations of the one I mentioned on the Internet, so try one or your own version and let us know how it goes. Good luck!
a mixture of water and bleach worked for me. my enameled pot was quite bad, I left it over night with water and bleach and scrubbed with bars keepers the next day and it was good as new. Good luck to you
I use scent free oxyclean with hot water to take the stains out of enamel. Let it soak for a good long time.
I have watched most of your videos and have learned so much about carbon steel and cast iron. My question is which method of seasoning do you prefer at this time. The potato skin method or the 1 mm of oil method? I have two of the de buyer omelette pans coming and I want to cook on Easter with the pans. Just asking for some direction. Thank you.
Thank you for the compliments! Makes working on these videos worthwhile. For the seasoning method, the potato skin method is great BUT you only need to do it when the pan is new for the initial seasoning. After you get that initial seasoning on there, no need to do the potato skins and salt anymore. It helps remove any residual beeswax or manufacturing gunk. After that, I like the 1 mm of oil on the stovetop. It's quick and easy, and it's great for ongoing maintenance. I do that method more than any other one. Those De Buyer pans are awesome... my 9.5" omelette pan is my favorite in the whole world. Wish you lots of good cooking and great meals!
@@UncleScottsKitchen I was rather impatient when these two beauties arrived yesterday. I got to thinking about removing the beeswax. I am a plumber by trade and was trying to figure out how to get rid of the beeswax without it going down the drain. So I got out my heat gun and proceeded to remove most of the beeswax. I then used some rubbing alcohol to remove what I believed was the rest of the beeswax. Then into the sink for a final scrubbing. Put the first seasoning on last night.
Cook potatoes in one pan and tried to cook eggs in the other. Potatoes had very minor sticking but the eggs not so lucky. They didn't stick like concrete but did not slide around. Two questions: Maybe not enough heat and can you cook more than one egg at a time? I usually eat three eggs for breakfast.
I know the pan needs to be in that Goldilocks temperature range but is it better to be too hot than too cold?
I was born into a catering business and have cooked commercially for most of my life. A great amount of that was outdoor cooking in cast iron. Think four 16" Lodge dutch ovens filled with biscuits.
I can't thank you enough for your videos. They videos have really opened my eyes regarding cast iron and even more so, the carbon steel pans.
THANK YOU!!!!
Tried several oils, prefer clarified butter. Love your work.
Thank you! I have not tried the clarified butter but I will put it on the list. How often do you use your pan? Does the butter go rancid or is it OK for a while?
@@UncleScottsKitchen I use clarified butter (ghee) and it doesn't go rancid because the milk proteins have been removed, that's what goes rancid.
Maybe an old toothbrush on the griddle? Oxo good grips do a small brush "deep clean" duo you could try?
I just go cast iron or carbon steel skillet now...grill pan is too much work for some little lines!
This may be crazy, and specially don't do this with stainless steel (nobody wants chromium contamination) BUT
Maybe a good way to clean the grilling cast iron is just to apply good old cathodic protection:
1. Immerse it in water in a non-conductive container (rubber tub, plastic bucket or something similar).
2. Saturate the water with baking soda (add enough so that it no longer dissolves in the water).
3. Get a piece of some random steel to put in the water as well.
4. Hoop up a 12V power supply (maybe a car battery or some the leads of some old computer charger) as follows: negative end to the cast iron pan and positive to the random other piece of metal.
5. Wait for about 2 hours and Boom, like new (You may want to season immediately after to prevent rust).
The idea is that it should work because when you pass current in this manner through the alloy, the surface bond between the fat molecules and the metal is no longer possible. It also should keep the pan rust free for as long as there is current flowing. Some hydrogen will be produced so maybe leave a window open or try it outdoors.
Here is a video reference:
ua-cam.com/video/KxRMaVcS7L4/v-deo.html
And here a technical report for the curious:
meridian.allenpress.com/corrosion/article-abstract/71/7/811/163496/Technical-Note-Rust-Removal-from-Steel-Coupons?redirectedFrom=fulltext
The Le Creuset enamel cleaner also did NOT take the stains in my Lodge/Le Creuset dutch ovens. So both cleaners suck. Haven't tried the bleach/peroxide solution...yet. Have you tried the grill pan slotted paddle from Lodge?? I have not, but I also have a love/hate relationship with that pan. Miss your laugh tracks. Thanks
Laugh tracks will return next video!
What about just using regular grapeseed oil
After restoring and seasoning multiple vintage cast iron skillets with Buzzywaxx I was not very impressed. It took about 9 layers of Buzzywaxx on one on my pans to get it to where I wanted it. Recently went back to organic flaxseed oil and I love the results.
Which flaxseed oil do you use? Maybe I just haven't tried the right stuff.
@@UncleScottsKitchen Barleans organic flaxseed oil. Make sure you shake it good. To season my cast iron I put it in a 250° oven for 20 minutes then I put a liberal amount of oil all over the iron and I let it sit for a few minutes while the oven is heating to 500°. I then I wipe it out and put it in the oven for 1 hour and let it cool in the oven for another 2 hours. I find that letting the oil sit on the pan for a few minutes before wiping it out gets the best results.
Wow, That should be the new bible on cast iron and carbon steel pan cleaning. For me though I think I'll stick with good ol' Crisco for my cast iron. Not sure what to use on my new carbon Steel pan yet though.
Good old Crisco works fantastically! My mom, grandmother and great grandmother used it for decades. For carbon steel, lately I've been having good luck with grapeseed, and even Crisco veggie and canola oil work well too.
@@UncleScottsKitchen I picked up some grapeseed oil a couple of days ago. I heard it is excellent for carbon steel pans.
Yeah! I hated my cast iron grill pan too. Sent it to a charity thrift store. I expect it’s frustrating someone else every winter.
Agreed! It takes me longer to clean the darned thing than cooking and eating the food. Ridiculous!
If you accidentally grab a hot pan handle you should immediately grab a cold beer.
FOR OPTIMIZING SEASONING OF A DE BUYER PRO OMELETTE PAN: What should the SURFACE TEMPERATURE be to then turn off heat and let cool??? I use a Williams-Sonoma IT Surface Thermometer and seek your expertise so I can be truly optimistic and consistent. Thank you very much!!!
Hi Larry! I do not know the exact temperature, but when I do a stovetop seasoning I have 1 mm or so of oil in the pan and just heat it until it smokes and that is hot enough. I think the oils I usually use smoke somewhere in the 425 - 450F range. I would heat the pan with oil in it, rather than heat the pan first and then add the oil. That way you get the indication from the smoke... with no oil it could be way way too hot and you wouldn't know.
I have mention before about " sodium percarbonate " it's the main ingredient in Oxi clean , you can get a 5 lbs bag on Amazon for around $16.50. I use it to clean home brew equipment and occasionally my stained Tea cup. I just did a experiment on my Dutch Oven that was nowhere near a stained as yours and it came out crystal clean, my Tea cup got a cleaning also and is looking brand new.
As mention by J81562, about using Hydrogen Peroxide, " sodium percarbonate " is Hydrogen Peroxide in powdered form.
You could try the non scented Oxi Clean but it's only thirty percent " sodium percarbonate " and it's expensive compared to the " sodium percarbonate " sold on Amazon, and the Amazon stuff is 99% pure.
Use it with hot water, I put my Dutch oven on the stove and heated about two to three inches of water until it started to steam, then added a third of a cup of " sodium percarbonate ", I think a quarter cup would have been more than enough as the bubbles almost came out of the pot, I believe it's the bubbles that do all the work. When finished it turns into diluted Hydrogen Peroxide and I just dump it down the drain, it's pretty diluted by the water at this point and I've never had a problem with my septic system.
Here is the link for Amazon
www.amazon.com/Sodium-Percarbonate-UNCOATED-Min-Purity/dp/B010CEGS72/ref=sr_1_2?keywords=sodium+percarbonate+5lb&qid=1583867734&sr=8-2
I have not heard of this or tried it before... sounds like it works well. Do you think it would work with just regular bottled hydrogen peroxide or is the powder better?
@@UncleScottsKitchen The only problem with over the counter hydrogen peroxide that I could think of would be that it's diluted . As I mentioned you could try the unscented Oxi Clean that they sell as laundry detergent but it's only thirty percent sodium percarbonate . I would say to try the powder, if your're not happy with it you can use it in the washing machine it gets your whites white.
Pleas read the description from Wikipedia
en.wikipedia.org/wiki/Sodium_percarbonate
@@UncleScottsKitchen I concur with Charles, it's the extra oxygen molecule in the peroxyde that does the work, it oxydizes or chemically burns things like carbon and carbon based compounds. You could use 20 volume liquid hydrogen peroxyde, the stuff used to bleach hair, to see if it can work on the incrusted carbon in your dutch oven. It's more expensive but easily available from your pharmacy, be sure to get the 20 volume kind. The powder form is much less expensive and useful around the house.
@UncleScottsKitchen Have you ever mentioned cooking with Olive oil? In the video "How to season and care for Carbon Steel and Cast Iron Cookware" by "Cook Culture", one of his key tips is to never use Olive oil - not for seasoning, but also not for cooking. I could see it being applicable if you're dealing with especially high temperatures where the oil is more likely to go partway seasoning (and be all sticky), but at typical cooking temperatures, on a properly seasoned pan, I would assume it would be okay.
Having a glass top stove I gave up on trying to season my mineral B pan, I almost gave it the oven seasoning and decided whatever happens to the coated handle, so be it. I rembered that I had a Coleman suitcase stove buried in my shed, the kind that runs on liquid fuel. Wondering if it would run on the 25 year old fuel, I was surprised it fired right up and was able to season my pan with great results. A word of warning, after seasoning several times I decided to turn up the heat and proceeded to burn the seasoning off, too much not always a good thing.
I'm surprised we all survived those Coleman white gas stoves and lanterns. I used to love mine, Now I use the little propanes. Anyway, great point on the seasoning temp. I have have had some people say they season at over 500 degrees in the oven, but if you do that too long you are right...the seasoning burns off at some point.
I doubt you can burn off the seasoning at 500°F in the oven. Pyrolysis usually happens at temperatures around 800 - 1000°F (like in a self cleaning oven). You can easily reach those temperatures on a gas burner. If it happens, it is also not really a matter of much time. The seasoning turns into ashes within seconds. It happened more than once to me on my 8.5 kW outdoor gas burner when cranking up the heat too much. You can watch your precious seasoning you just applied turn into ashes in the blink of an eye.
@@berniem.6965 I couldn't believe, the bottom of the pan just self cleaned, I was dumbfounded. Back to the drawing board.
@@charleschapman2428 I know that feeling. You're wiping the x-th layer of seasoning and start to think "Wait, why does my skillet look silver again???" Been there, seen that. That way I learned to reduce the heat as soon as the oil starts smoking and keeping it just around the smoking point. Some outdoor burners have much more power than your typical gas stove top. You gotta be careful with them.
@@HrWisch As crazy as it might sound, I spent about two hours today doing another seasoning session, and I still think I'm letting it get to hot. The sides of the pan look fantastic but the center is still a bit lite for my liking.
Scott, you need to give us a your of your gas range. I counted 11 knobs on it.
It's on The List... I will do a video on that soon!
hi scott
i found a video the other night.... you might be interested in..... its a..( new carbon steel pan( i think its made in the usa coming to market or out now????? would love to see you do you review on it...... the pan has higher sides than the french pans we all love... it claiming no stove top splatter because of it check out
hopely you will put it through you tests..... would make a great video i'm curious. would love to add another pans to your arsenal of cookware Now : The Misen Carbon Steel Pan
I checked out the video... blowing that egg around seems tempting. I will see if I can put on on the proverbial List of Videos To Do.
Misen is a USA company, but their products are made in China. The company is very new and it was actually a crowdfunding initiative backed by kitchen gear enthusiasts. I have been trying to get my hands on some of their products but I havent had the chance.
We actually teamed up with Misen for this Kickstarter campaign and each order will come with enough Crisbee® to season one pan.
Uncle, my wife scorched the “heck” out of our Dutch oven ...... I scrubbed the damn thing fifteen times and only got it mostly clean after a full bottle of dawn, and using a full can of ZUDS and nearly having a stroke scrubbing it repeatedly. Some should just not be allowed to use fine kitchen equipment!
My wife's latest thing is she put some PAM spray in a nonstick and forgot about it while it was heating up... scorched/ruined the pan AND that PAM bonded to it so she actually sort of seasoned a nonstick skillet.
@@UncleScottsKitchen ain't that some shit😂 It could be worse... My wife burned water... Ahaha
Interesting; luckily, I have not had the chance to make that amount of mess on any of my pans. It could be one of my shortcomings, LOL :) Anyway, these tips will definitely come in handy when I do have a huge mess. Thank you. One other note, you always seem to blame your lovely wife for most of the catastrophes; is it true or just a gimmick? Hmm, it makes me wonder... Anyway, your tips are amazing and very much appreciated , since we would all want to keep our cookware in tip top shape.
There is always a little truth and a little artistic license. If you are familiar with Henny Youngman, let's just say he was a hero. :)
Love your reviews, but spring for a lav mic.
Wife got me one... about to try it out.
Hi Scott, out of curiosity, have you ever tried doing the fried egg test on 1) a brand-new beeswax-coated pan, and 2) a brand-new uncoated carbon steel pan? Seems like for the sake of science, there should be a "null test" of unseasoned carbon steel pans in order to confirm the benefit of seasoning.
Hi Patrick! I have never tried those... I think the beeswax one would be interesting, but I would worry that the wax would melt off and drip down into my gas burner. I think I could get an egg to slide on just about any pan if I tried enough times... right temp and butter and I think it would slide on sandpaper! :)
The seasoning does make things smoother, but the nonstick property comes mostly from heat control. Seasoning’s main purpose is rust prevention. I have slid a fried egg around on a totally unseasoned cast iron pan. It didn’t even take extra fat to do it.
You do the fried egg test, what about a scrambled eggs test?
I usually just do fried egg because it seems more difficult but I could try a scrambled test next time. I did omelettes in some other videos... almost scrambled eggs!
I ask because I’ve found the fried egg test misleading. I’ll do a fried egg and no problems. But if I scramble eggs, then I have stuff I need to scrape off.
How hot was the oven when seasoning with the beeswax products?
Hate to say, but I don't remember exactly. Probably 450 but I wouldn't swear on my life.
@@UncleScottsKitchen No worries! I've already ordered the product and believe it or not, I'm literally in the process of seasoning my cast iron right now. Instuctions said 500 for an hour. I'm please with the results I'm getting so far.
I find copper scouring pads work great for cleaning
I have not tried those but will put one on The List!
I also have one of those plastic Lodge scrapers but mine has teeth, small spaceing on one side and larger on the other. I think it came with the 12 x 12 flat ridge pan I have it also has the ridges, it's the one pan I hate cleaning even with the scraper. The flat pan had been in my grill outside for over a year and it looked like it was ready for the scrap pile. Some heavy wire brushing and cleaning with a lot of patience seasoning on the grill and I have it back in my oven looking like new. Link for scraper. www.amazon.com/Lodge-SCRAPERGPK-Durable-Scrapers-2-Pack/dp/B0073E3Q7A
Yep. These pans with ridges need lots of help when it comes to cleaning. Probably my worst pan when it comes to cleanup.
I thought a properly seasoned cast food is not supposed to stick?
Beyond the hype, some stuff sticks! Some things like eggs can be completely nonstick, whereas if you sear a steak, there will be some sticky bits/fond left int he pan.
From what I've seen, there's a surprising number who gloss over the bees wax cleaning as if it's not to be taken seriously. That stuff is a bear to scrub off. Just when you think you've got it all, you haven't.
As far as seasoning I've used the wipe with oil then wipe it off again and again, put it in the oven at 15 degrees above smoke point for an hour method. One cycle takes a new pan to a well seasoned no stick one. Too bad about the epoxy handles on the DeBuyer. I also have a cast iron grill pan. I think it was developed by the Nazis.
I've found that boiling water poured over the beeswax takes it off pretty well, just do it out in the yard and not in your sink, else that wax will reharden in your plumbing.
Nice video, as usual, but where was the laugh / cheer track??? It more or less corresponds with my experiences with most of those products (except for the flaxseed oil which I still like for the initial seasoning of my iron cookware and to impregnate my Opinel knives' wooden handles).
Just a few additions:
You can get those chainmail cleaners for a few bucks from Aliexpress, 15$ is way overpriced.
The cheap steelwool scrubbers are not really an alternative. I like them to get rid of the seasoning or to remove the rust protection from new skillets. But they are too aggressive when it comes to cleaning a seasoned skillet. However, they are decent to clean stainless steel cookware if you're careful (otherwise they may scratch the surface).
When it comes to those beeswax products, I find them slightly overpriced. If you like them but want to save some money, just make them yourself. All you need is foodgrade beeswax and your favorite seasoning oil. Carefully melt the beeswax in a pot (go slowly with the heat or it may start to burn) and then add the oil. I'd start with 4:1 wax + oil and then adjust the mixture until you end up with the consistency you prefer (more wax = harder, more oil = softer). That way you could also mix a softer paste which is easier to apply with a towel. That self made product should be 5 to 10 times cheaper than the commercial ones. I use the same method to make my own case lube for reloading (parafine / beeswax + lithium saponified bearing grease + wool wax / adeps lanae).
Second person to mention the laugh tracks! They will return. On the beeswax cost, I kind of view it as a luxury item. I can easily ht the pans with Crisco canola, but sometimes it's just fun to have a specialized product too. Agreed on the steel wool too... lots of these things can be either good or bad depending on how hard you scrub. Great comments.
@@UncleScottsKitchen It's not like I couldn't live without the laugh track. I'm also aware that some viewers kept complaining about it. So I thought I'd turn the table. :-) On the other hand ... you're still making those gestures after a joke where the laugh track used to kick in. That's a little odd if you're used to the older videos. Laugh track or not, I'm enjoying your videos anyways.
Of course you can maintain your iron cookware without those beeswax products. Crisco and all kinds of oil have been working fine for generations. But I must admit, I like the idea of using them to wipe the skillets after cleaning when I'm not going to give them a touch up seasoning. Due to the wax hardening at room temperatures, it makes the skillets less sticky / shiny which I see a a bonus of those products.
But I'm not willing to pay 15 - 25 EUR for like 50 - 90 grams of those pucks if I can buy 2 kilograms (2000 grams for the non-metric people) for the same price.
You did not use the crisbee stick right,you got to leave it on 30 minutes before you wipe it off
I didn't see that on the packaging... does it say that somewhere?
@@UncleScottsKitchen it's # 1 on the back side of the container. I wish I could send you a picture of the grill I had made of case iron for my gas stove. The one that came with it was Aluminum with a thin coat of Teflon. It's more of a Bronze then a black Whether it goes black remains to be seen but right now it's the highlight of my stove and it's not made for carbon steel
I read it wrong. I had a guy take my aluminum grill for my stove top and case it in case iron. I use crisbee stick an season it three times and instead of come out black like the rest of the stove, it came out golden dark brown and sticks out like a sore thumb but in a good way its the highlight of the stove
I thought I had my pans cast iron and carbon steel seasoned. Yours are pristine and mine never look that even and deep. Some have been into the oven for 2 hours @ 525 and don’t look that good. I love your videos but I must be doing something very wrong. The pans are all functional but they don’t look “Uncle Scott good”.
Yours might be better than you think... try taking a picture of them and see how the look. Sometimes I see mine in the videos and am surprised how good they look!
here the link ua-cam.com/video/9FkgWBNxD_4/v-deo.html
Crap...that guy with his tagalong peanut gallery.
Peanuts are delicious!
No! None of it is worth a shit! Cook the hell out of your pan. Water wash, no soap and wipe with a dry towel. Heat and season down with a towel. When it's F'd, toss it in the oven on self clean and then re-season them. Done! They only get better with every burn -off. I've done mine like this for 38+ years and they will go to my great grand kids like this!
38 years! Wow. I like your method.
Thanks for all the effort, but I see zero value in buying any of those products. You've shown how to clean and season both cast iron and carbon steel with regular veg/canola/etc oils that cost significantly less than those fancy marketed products with better results and only one seasoning required (to start anyway). It's all marketing, sounds like you don't want to offend any manufacturers here. I'm sticking with low cost tried and true methods you mention in your other videos, and I only use vegetable seed type oils for seasoning, since after all their processing they might as well be bearing grease.