Mauviel M'Steel 11" Carbon Steel Seasoning & Cooking
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- Опубліковано 21 гру 2019
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Uncle Scott's Kitchen shows how to season a Mauviel M'Steel 11" carbon steel skillet. How does Mauviel compare to De Buyer and Matfer carbon steel pans? Watch as we show how to season a carbon steel skillet and cook steaks, Beyond Meat patties, fried okra and more!
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I'm planning to buy my first carbon steel pan and can't seem to get enough of these videos. Great video as always.
i absolutely love watching your videos while i study. perfect integration of comedy, information, and relaxation
If my printer had paper in it, I'd print this out and show it to my wife. Thank you very much!
You've convinced me. I'm gonna buy this pan. Thank you!
I've been using this pan for 4 years. Absolutely love it!
Super helpful thanks Uncle Scott!!!
Thanks for the comments about stainless cookware. Just got some and am having trouble getting them seasoned. Now I know why. Thanks again.
Love this video-very informative and funny. You reassured me about trying this out.
I have this one, too, for a couple of years. It’s my favorite pan of all.
Great review, having an electric stove I appreciate your input. I'm envious of your stove, you have a great setup.
Thank you. We kind of went a little nuts on this stove... sort of a bucket list kitchen item. On a side note, my mom has been cooking on electric for 50 years and her food is fantastic.
Thanks from the tips on the electric stove stop - was a dealbreaker for me
Lol. My first Mauviel arrived today, also inspected by Napoleon. Winning!
I don’t know if you got the sweet Italian plant-based sausages, but the spicy ones are actually better than a lot of normal, pork based sausages I’ve had.
Love your videos. Love that you struggled through some plant based meats like my wife has made me do too.
Good review Scott. I think I will get one of these. I have a gas top and like the lighter pans. I have a 9.5" Mauviel M'Steel Crepe pan and it is rock solid and wonderful for grilled cheeses and quesadillas. Also good for omelettes, crepes and pancakes. I followed Mauviel's exact seasoning instructions and it was non stick from first cook though not yet darkened. I may get this 11 inch.
Great comments. I think you bring up a good point on the seasoning... the color is not exactly the same as the seasoning. You can indeed have a great non-stick well-seasoned pan that hasn't changed color.
I have been using an induction burner for the last year....didn't realize how uneven it heated cast iron..or carbon steel til watching your videos. I will so glad when the new gas stove is delivered...thank you very much, Scott. If not for you...we would never have gone back to gas...get the new stove on March 3
Awesome!! What kind of stove did you get? Gas just seems so much more adjustable... probably a reason so many pro chefs use it. Wish you many happy meals and lots of good cooking.
Thanks Scott. I have a All Clad twelve inch steel/copper pan, its prone to sticking just a little. I've just ordered the Mauviel, i'll be interested to see the contrast when it's seasoned up.
Based partly on your review I picked up a De Buyer carbon steel skillet a few weeks ago. Great pan! Repeatedly seasoned it on day one and it came out beautiful. Good job, pal.
Thank you very much! I am glad that the videos helped and I wish you many great meals!
When I researched portable induction cooktops, I noticed that they have small elements. Even the larger ones only had an 8" element. They only heat the pan directly over the element. Food for thought
Uncle Scott, I enjoy watching your videos and find them very informative. I will buying a Mauviel M'Steel 11" Carbon Steel Pan soon if I can find a good price. I have DeBuyer crepe pan that I love. Because I have an electric glass top stove I had to season it in the oven, worked out fine. I one thing I do when using the pan is to use a lower heat setting and when I'm through cooking I turn off the burner and leave it on the burner to cool down very slowly. I think this is why I've never had a problem with warpage. I would appreciate your thoughts on this method. Thanks Alkie
I like your Videos - Thank you. Have nice X-Mas
Thank you, and Merry Christmas right back.
i have an 11" and 8" mauviel m'steel. they fit my cooking style perfectly - for me they have the best balance between feel, weight, performance, and durability. probably use them for 90% of my cooking on stove and in oven. they will take the abuse of daily cleaning and frequent re-seasoning. a carbon steel wok is very similar - this is like a french wok with similar characteristics.
What's the cooking surface for the 11 inch Mauviel pan?
Hey Scott and anyone else interested. I have the 11” Mauveil 1830 M'Steel carbon steel skillet and love it. It was a royal pain getting all the beeswax off, but once done everything else was pretty painless. The bottom of the pan was checked with a straight edge… it was perfectly flat. I seasoned the pan on my flat top outside. Since the total area of the pan was in contact with the heat, I got a beautifully even golden season on the first try. I let the pan cool and repeated the process 2 more times. Fried up some bacon, dumped the fat and tossed in the egg. It swam around like a kid in a pool! I have had great results every time I have cooked in it so far. It is my new favorite pan. I love this skillet… it is well worth the money. Cheers to ya Scott 🍻!
Awesome! Thank you for the great comments. Is there a better feeling than when you see that egg slide after seasoning? Not many!
Hi just found your video while researching the Mauviel M'Héritage Pan and you convinced me to go with the M'steel version. I must say geat content and informative videos, especially when comparing how they handle different foods. One thing I want to mention after owning a carbon steel wok and some several cast iron, my favorite method of seasoning to get a uniform coat is to coat the pan with oil then wipe the entire pan bottom & top with a paper towel and place in the oven for 40minutes at 400°. Works every time and multiple runs creates an even thicker, uniform coating but I now want to try the Matfer method with this to see if there is a performance increase in seasoning. Thank you for these vids
Thanks, David! Remember for that Matfer method, that is only for a brand new pan... somehow the salt and skins remove any traces of manufacturing residue. For reseasoning you don't have to go through all that fuss again... only when the pan is new!
I've been using the 9.5" pan for years on several different stoves (electric coil, gas, flat top electric) and have never had a problem with warping or uneven browning. Just heat it slowly and use an appropriate size heating element.
Nice review as usual. I wish I had a gas stove top in addition to my induction stove top (which I would never trade for anything else). Although I have no real issues with induction, I feel the difference every time I use my carbon steel skillets on the side burner of my gas BBQ. Only open heat gets the side walls of the skillets hot enough to develop new seasoning.
Thank you. Agreed on the open heat going up the sides... that's about the only way to get a carbon steel seasoned without putting it in the oven.
Scott, yesterday it took six kettles of boiling water to remove the wax from my Mauviel. Just a light coating of mineral [it's safe to consume, and use on babies] oil would do the same thing. and wipe off with one kitchen towel. Think they're overdoing it with the beeswax. I followed the oven seasoning method to a T, but the fried eggs still stuck. Maybe the temprature wasn't quiet right, practice makes perfect. I'll be doing burgers later, that'll be interesting.
Great video! What's the cooking surface for the 11 inch pan? One issue I had with a similar pan from Matfer bourgeat was that the cooking surface was relatively small and the sides weren't round like a traditional non stick, so food has a tendency of slipping out.
Hey Scott - I am *loving* all your videos. I have e a Mauviel as well, and I'm struggling. I seasoned it a few months ago (your stovetop method), and now I'm finding really excessive smoking from the pan, no matter what I cook.
Even when cooking bacon, starting from room temperature, the pan smokes like crazy before the bacon gets hot. BTW, I had originally seasoned the pan based on the manufactures instructions, but when that didn't go well, I scrubbed it down and redid it per your suggestion.
Any suggestions from anyone? My wife doesn't want me to use the carbon steel anymore, because we are going to set off the smoke alarms!
Try some fennel seed pork chops. The first time I made them, I giggled like little school girl when I tasted them at the table. All I did was smashed some fennel seeds with a wine bottle with seeds wrapped in a paper towel, mixed them with some butter and put that mix on my chops. I put the fennel seed mix on both sides. They were fantastic.
Great video. My DeBuyer Pro 9.5"(?) came last Sunday. One seasoning (I'm currently stuck with an old electric stove) and it immediately passed the fried egg test...unlike a couple of those other carbon steel mail-order pans that are everywhere online. Upside of the DeBuyer Pro - aside from the heft - is that it is oven proof. The Mauviel tested here also is oven proof - at a lower cost because the handle is steel not stainless steel as with the DeBuyer.
Scott, check the sodium content on that fake meat stuff. It's pretty high relative to real meat.
Awesome on that new De Buyer. They really are high end pans. On that fake meat, I usually only eat it when I review a pan so there isn't too much risk (I HOPE). I think about 10% of the audience is vegetarian, so I like to include some stuff for them AND I get to make a few jokes too.
Can you do a video comparing carbon steel to cast iron if we only want to get one?
de Buyer mineral b is a much better pan. Heavier for sure but cooks much better and holds its non stick black seasoning much better also. Remember use chain mail sheet to clean, not something that strips the seasoning too.
Nice job Scott, again try out the Madein Carbon 12 inch pans. Comes from 🇫🇷 France designed by American company, I’ve been a chef for over 30 years and absolutely love my Madein Carbon 12 inch pan! Best I’ve ever used.
It's on the proverbial List! What pans do you use the most as a pro chef? Are carbon steels truly "workhorses of professional kitchens" like they say on the TV shows?
Absolute carbon steel is used very often when cooking proteins, just keep away from reactive ingredients!
Here in Europe, carbon steel skillets are the most used frying pans in good restaurants where food is still made by hand (and not by opening a bag after heating it up in water). They often have dedicated extra skillets for fish so they can simply wipe them clean without having to use dish soap. It's a good sign to see a number of carbon steel skillets on the wall.
Weight balance on Madein is garbage. I followed their instructions to the letter for seasoning. First cook with it was stuck like atomic fusion. Never again.
Great video again.. I just reacently found you, but love your videos.. Allthough Napoleon was born in Corsica and his paternal side was mor Italian than French.. =D =D
Hello, just wondering, why does the Matfer carbon steel fry pan have a proposition 65 warning with it? I’m a bit confused because I can’t find a good reason as to why carbon steel pans would have this warning at all. And some do and some don’t (Like Mauviel m’steel). What’s going on? Can you help me with this? Awesome videos by the way! I watch you all the time (and rewatch)- keep up the great work!
Very much enjoy your carbon steel pan vids - both initial reviews and tips! Quick question... how thick are the Mauviel pans compared to deBuyer and Matfer?
Keep up the great work! I've subscribed!
Compared to the De Buyer Pro, this Mauviel is noticeably thinner, and slightly thinner than the Matfer. You can really tell when you pick it up... much lighter pan.
I want to use carbon steel pans , i have an old cowboy carbon steel pans i've never used because im not sure how to season . I also want the new stuff but who make the best ? Also i have old cast iron but its a lot of work .
Great channel, Scott. Have you ever found the deglazing process to remove your seasoning foundation? I’ve always been reluctant to employ that method for cleaning my skillets because I was afraid it would strip my seasoning down to the bare metal. Also, have you ever tried using a chainmail scrubber? Many people seem to swear by them for cleaning cast-iron, but it all seems pretty harsh on a delicate seasoning layer.
Deglazing with hot water to clean seems to work well, especially if you dry the pan and do some touch-up if need be. Where I have run into trouble is deglazing with wine... anything acidic gives my pans trouble. For chain mails, yes... I just posted a new video with chain mails and a bunch of stuff: ua-cam.com/video/rOZrgNDxaGk/v-deo.html
Another brilliant informative video
I have followed all your videos on seasoning carbon steel pans ....a quick question I have my Pan Seasoned but with certain acidic foods it eats away at the Patina but still totally non stick
Is the seasoning going into the food and is this dangerous .....
I'd started cooking with a dark seasoned pan but after cooking a tomato based sauce the patina had almost disappeared
Thanks! Yep... the acidic foods will eat away at it. You can either build up lots of seasoning so that it only eats away at the top layer, or if you need to cook something for a long time (like simmering tomato sauce), it's probably best to do that in a stainless steel.
Excellent review. Hoping to see your review of Paderno world cuisine carbon steel skillets (the thicker heavier shiny ones, the black ones seem too thin). They look promising on Amazon and are more affordable than the French made skillets.
I will see about adding one to the proverbial List of Videos to Make.
I have noticed cooking eggs with butter has never sticked on my carbon steel but avocado oil still causes sticking even after passing the egg frying test with butter
I have a Mauviel 9.5 M'steel and its my favorite pan ... I make hash browns and over easy.eggs in it almost every morning ...
Awesome! I love my Mauviels too... top notch pans.
@@UncleScottsKitchen i dont have a nice gas stove to cook on though ... Just a hot plate ... But it does have the built in cast iron burner so it keeps a season pretty good
Thanks for your great videos! I am fan from Finland, watched all your videos pretty much during this week. :) I have decided to season my DeBuyer pans again after not using them long time. Seasoning is pretty much impossible with my glass-ceramic stove so I follow your advice and try it with oven. (Sorry for my poor english). I have two options. I use product what contains lard & Canola oil or just Canola oil. There is lot information considering smoking point of Canola oil. What degrees you would suggest to use with Canola oil or that combo with lard?
Wow... Finland! Thank you for watching the videos! I would suggest just the plain canola oil. If you don't use your pans often, the lard can go rancid. Your English is better than that of most of the people I grew up with in Alabama! :)
@@UncleScottsKitchen I failed my oven seasoning... huh. Needed to scrape all completely off and start again. I dont know why my DeBuyers wont get seasoned properly. I use thin layer method, really thin. What differences there is if I use that 1mm thick "boiling" method or potato/salt/oil?
Have you ever used a Ballarini professional 3000 11” carbon steel pan
@6:10 Curious, if you are doing the stove-top method, once you get the oil up to the point that it is smoking, do you shut off the gas right away? Or do you continue to leave it on the burner until all the smoke has disappeared, then shut off the gas?
Doing a stovetop seasoning, once it starts smoking I let it smoke for 30 seconds or so. I don't let it keep going a lot longer than that because I don't want to take any chance of a grease fire!
Is the pan good or solidteknics Pan ausion
I enjoy your videos and trust your judgement. Could you compare the Mauviel 11" Carbon Steel with Vollrath 11" Carbon Steel in price, quality and use. Thank you!
Could you review the Lodge carbon steel some time? Or did I miss one?
I reviewed one of the smaller ones. Nice pan! I will try and get a bigger one to review soon. ua-cam.com/video/8cQaiiw0OcU/v-deo.html
I gave up on trying to get my De B pan to have that dark seasoned look with my flat top stove. The flat top is never going to get the sides of the pan seasoned as well as a gas stove because there's not really any heat moving up the sides. After getting some over heated ugly marks on the bottom of the pan I decided to give it a really, really good cleaning with some Bar Keepers Friend, a very mild cleaner that I also use on my glass stove top. I cleaned everything out of the pan with the cleaner and practically polished the inside of the pan. After, I only heated the pan on a very low setting of 3, and after letting the pan heat for a while I tested it by putting a small piece of butter in to see if it would start to sizzle. At that point I dropped in a little larger than normal piece of butter and waited for it to melt. The first couple of eggs stuck and after leaving the pan to cool on the stove, I used a couple of paper towels only to wipe out the stuck on bits. After getting the stuck bits off I added about a quarter inch of water and brought it to a boil then dumped it a wiped out the pan. I can now say after a few not so great test runs I now have a pan that's only slightly darker than it was when I first started but the eggs slide around without sticking. Your just not going to get that seasoned look that you get from a gas stove.
Great comments. I think yours is a common result on the flat tops. If you really want the dark color, you can season it in the oven (only if you have a non-coated handle). Great that you got your eggs dialed in though. Color is not necessarily the same as seasoning. You can have a well-seasoned pan that is not dark,
I would also recommend giving the skillet 3 layers of seasoning in the oven. That seasoning may not last on the bottom of the skillet, but it's decent for the side walls and protects the skillet from rust.
Hmm...I'm not getting the initial seasoning on the bottom, but just the sides. I have the 9.5" pan, so I'm thinking maybe I need to switch to the smaller gas burner.
how do you get from that initial uneven blackening layer to what you basically like to show as an example - a perfect satin black pan, dunno exactly which model and make is that?
Just keep cooking... cook cook cook. It will darken in more and more every time you cook. If you cook two or three times per week, in a couple months it will be really dark.
Scott. once seasoned, i plan to use my De buyer b omeltte pan for a quick sear on a fish fillet, then 5 min. in the oven to finish. What about the freaky handle on the Debuyer, u say no oven?
I think you are good for about 10 minutes or so in the oven, at least according to the directions. You wouldn't want to cook a roast for an hour or put it under the broiler though.
Great video review, Scott 👍. I really appreciate your attention to detail. Although I dig the looks, I’m afraid people would expect a higher standard of cooking than I could deliver with cookware of this caliber 😮. I did however purchase the 11” Mauveil 1830 M'Steel carbon steel skillet, based on your recent review… you know, so I could keep my standards low. Also, $2k for a set? I’m sure my wife would match that spending spree on the first divorce lawyer she could find. 😉
Ha! I know! If I bought the set, I'd be sleeping in the garage with them. Hope you like that carbon steel. If you have time, post back and say how the seasoning and cooking goes. Here's a crazy thing about the human brain: if someone sees you cooking food in a fancy pan, not only will he or she think the food tastes better, because of the way expectations process in the mind, it actually WILL taste better. The exact same wine will taste better out of a proper glass than a paper cup.
@@UncleScottsKitchen LOL Scott! Sorry… I just realized I posted this comment on the wrong video! I write my comments in MS Word so I can spell check and not look like an illiterate buffoon. This should have been posted on your Mauviel M'Heritage copper cookware video. Oh well… at least the spelling was right… 🤦♂️
Hi, i recently got one of these for cheap (around $30) an I'm trying to figure out how to season it. We have an electric flat top. But i plan on seasoning it outside on a propane thing? I don't know what they are called. So i was wondering if you could write out how you season it properly. I'd hate to somehow miss something and screw it up
he's done a vid on this here ua-cam.com/video/iCUmixrWeIw/v-deo.html
So I have to use the oven or a gas burner to season my new Matfer black steel fry pan. Is that right? Thank you.
You don't HAVE to, but it might be easier than using electric. I you have a flattop stove you can try it but if it doesn't season up like you want, then do oven or gas.
If you have an electric stove I think seasoning in an oven is the best way to go. I always do at least 2 coatings in electric oven before cooking. Oh, de Buyer is an iron pan not cast iron.
I’m sure you’ve been asked this before but do you own any carbon steel Woks and if so what do you recommend? If not, why?
Thanks Uncle!
I do not have a wok YET, but if I can convince my wife to let me get one then it's on The List!
Wok cooking is tricky for home cooks. Having worked in Asian restaurants, the entire setup is different. Like a blow torch blasting the pan bottom over a table of water. Its a fast paced cooking style that produces lots of smoke/steam.. So you will need to get a flat bottom home version wok. "Made In" has a half decent blue carbon steel flat bottom wok but any of the copper line of "made in" is junk. I know they advertise like crazy but the products are just okay in my opinion. Reviews are filtered and mostly fake. Not a bad wok for normal stove however.
I certainly enjoy your videos. I recently bought three carbon steel forged pans from Etsy. One pan from three different blacksmiths. I got a gorgeous hand hammered carbon steel pan, flat as a fritter and it passed my egg test first time out. Brandon at RiverwoodTraders on Etsy if you want to try a handmade. I really like the Matfers I bought after watching your videos. Thanks and keep it up!
Thanks, Rand. Wow - I have not tried a handmade pan. I will check those out. Are they much more expensive?
Uncle Scott's Kitchen Scott, Each one a slightly different cost. The one from Virginia was thinner, had forging scale on it and I had to sand it ala Kent Rollins method of smoothing new Lodge cast iron. Matt from Texas makes a nice pan but I really like the hammer marks you see in Brandon’s pan from Utah. They run 100 to 150. I make Native American style flutes and so use the sale of those (Catahoulaflutes.com) as my play money. I found your site at least a year ago when I burned my last teflon , gave them to Goodwill and started using my Grandmothers 100 year old BSR Red Mountain (Birmingham Stove and Range)...started collecting vintage cast iron then carbon steel and now since I am an artist of sorts wanted some hand made pans. Can you tell I am a Southerner as to this long story? Your videos during the time of Covid are blessing to old geezers like me. Gotta keep moving!
Great Vid!! Is the handle oven safe? I always prefer to season the pans in the oven as opposed to the stove top. Some carbon steel pans have a handle that can only withstand oven heat for 10 or 15 minutes. Is that the case with this one?
Hi did you find out if the mauviel handle is oven safe? I can't seem to find a proper answer anywhere
@@TheDingfish Nothing official, however, the handle has the EXACT same finish as my DeBuyer pans...identical And the DeBuyer ones clearly say oven safe for only 15 minutes. I have to assume it's the same for these as well.
That being said-- all it really means is that if you do leave it in the oven for an extended period, it may mess up the shiny-ish finish of the handle, nothing more.
PS... in every day use, the Mauviel is way better in many ways (non-stick, ease of clean-up, attaining a good patina) than the DeBuyer
Do these handles have the epoxy coating like du buyer which doesn’t allow them to go into oven?
The manual doesn't say, the website doesn't say, and I cannot tell by the feel. I even scraped mine with a knife and still can't tell. I will find out and post under the video.
@@UncleScottsKitchen hello. was wondering if there was an answer?
I’m in the market for a carbon steel pan. I’ve watched all your videos and subscribed! I’m curious if you prefer this to your Matfer for everyday use. Also, what size Matfer do you have? Thanks uncle Scott!
For me, there are a couple of forks in the road/decision points for buying a CS pan. First is the stovetop. If you have electric or induction flattop, you might run into trouble seasoning a CS pan on the stovetop, and also have potential warping problems with thinner pans. In that instance, I'd go with a De Buyer Mineral B Pro with the stainless steel handle. It's built like a tank and the stainless steel handles are oven safe, so you can season it safely in the oven. (Many other pans have coated handles and can't be used for long in the oven.) It's also promoted as "undeformable" and 3 mm thick... it should have less chance of warping than the others. That's my choice for electric or induction. If you have gas burners, your pan world is wide open. You can season on your stovetop, so therefore you can choose usuing other criteria. Many (most?) pans have coated handles which can't be used in the oven long enough for seasoning, but with gas you can choose one of these. You can also choose by weight. The previously mentioned De Buyer Pro is very heavy and sturdy, but almost as heavy as cast iron and difficult to flip foods. It's too heavy for some people. For a more moderate weight, the Matfer is a great choice. It has uncoated handles/can go in the oven. I did have some trouble with warping on an induction burner with the Matfer, so I'd only choose it for a gas stovetop. And for a lighter pan that is more maneuverable, I like a Mauviel. Matfer, Mauviel and De Buyer are all high-quality pans... great names to choose from.
Uncle Scott's Kitchen thanks! I ended up going with the Matfer 11 7/8” and the De Buyer omelette pan. I have a gas range (only way to cook IMO)
Have you determined a favorite maker for carbon steel pans? (Matfer, Mauviel, Made In) Also, do you think there is a size that is best, for instance, is 14" too large for daily use? THANKS!
There are undoubtedly lots of good makers, but so far I like De Buyer, Matfer and Mauviel for French-style and Lodge for kind of their own unique style. As for size, I do have a 14" and it is way way way too big for normal everyday use. I cooked one single egg in it once and it looked ridiculous. Somewhere in the 12" +/1 a half inch or so is a good all-around size. I have a 9.5" dedicated omelette pan that I use more than any other... great for breakfasts and eggs.
@@UncleScottsKitchen I've read that the factory coating on the Matfer pans can be incredibly hard to remove before seasoning. Did you experience any issues with them? I would get the deBuyer but the coated handle is a dealbreaker. Thanks!
Alrighty Monsieur, which of your pans you would recommend most for cooking/flipping eggs/omelettes?
By far, the De Buyer 9.5" carbon steel omelette pan. I bought one for a relative for Christmas, and I used mine this morning. My favorite pan. Perfect balance, solid, slick surface, curved sides for French omelette sliding... awesome awesome pan.
Eggcellent, I’ve now got one on the way. Thanks again for all the videos, really enjoy them!
Great video Uncle Scott! In the video, you said that the okra is just sliced and rolled in cornmeal, salt, and pepper. Is that it to the recipe? Thanks!
That's it! About the simplest recipe in the world... that's how my mom made it for us when I was growing up.
@@UncleScottsKitchen Thanks for responding so quickly! I will definitely try this in my brand new Matfer pan that I got for Christmas!
I own two De Buyer Mineral B Pro pans, one in 24cm and one in 28cm. I only use them for searing steaks/meat, so I don’t season them. I use my two De Buyer Copper pans in 24cm and 28cm for sauté’ing vegetables. Different pans for different purposes.
Yep... it's definitely nice to have a bunch of pans and pick the best one for each job. How is the color on your pans that you don't season? Did they darken in much with the meat searing?
I recently purchased the exact same De Buyer pans :) I have seasoned them both multiple times, along with a new carbon steel wok from Craft Wok. For some reason, the whole seasoning process is very satisfying. 🤗
@@jordanxfile I agree. I have a gas range but during the hot summer, I like to use my induction burner, however, it cooks unevenly.
Uncle Scott's Kitchen They have darkened in the center now and a bit towards the edges too. The nice thing for me though is that I don’t really pay attention to it, since I want my steaks to actually stick a bit to the pan to get the fond from it.
I got hungry watching this
Maybe it was all that drumming!
I like my SOLIDTEKNICS AUS-ION skillet.
I will get one of those on the proverbial List of Pans to Review at Some Point.
How about a review of an AUS ION skillet?
It's on The List! Gotta convince my wife to let me add more pans...
Definitely second this, I have the US version but they will shortly have a "quenched" (pre-seasoned) version available.
Which brand is your favorite carbon steel skillet? Thanks
For gas stoves, my favorite is my De Buyer omelette pan, 9.5". For general use, the Matfer is great. For induction or electric, a De Buyer Pro is the way to go.
Bees wax must go?
Do you recommend carbon steelor stainles less steel?
I think it is best to have both! Stainless is the way to go for anything acidic (like anything with tomatoes). I like carbon steel lots better for eggs and searing meat though. I'd get both!
Do you like your infrared thermometer?
I like it. I went crazy with it the first week or two... taking temps of everything. Now I only use it for pan videos.
Taking one for the team... the beyond somethings ugggh ! hahha :)
Anyone know this? : I seasoned mine very thick so even cheese would not stick. However after browning veggie and some meat, I added scrambled egg and it stuck. Only teflon seems to let me do that. Should I just use two pans so one is for browning and the other scrambling egg? And then mix them?
Did you use fat with the egg? Need some butter or oil! A two-pan strategy... I like that. Meat definitely is harder on seasoning than eggs. Not unusual to need a little maintenance seasoning after searing a steak or cooking bacon.
What did you season the pan with, my friend? Did I miss something??
I did the Matfer method...oil, salt, potato skins. That left the weirdness. After that, I just used gas stove and canola oil.
When you going to get a blunt creative carbon steel pan or if you're lucky enough get the blue ironware skillet that's sold once a year carbon steel pan
I will put them on the proverbial List of Videos to Do!
@@UncleScottsKitchen blanc creative darn talk-to-text and I didn't proofread
After a quick Google check on the solubility of beeswax here's what's up. Beeswax is insoluble in water, but slightly soluble in cold alcohol yet fully soluble in fixed or volatile oils. Also notable is beeswax being a component in Crisbee and other seasoning agents. Perhaps an alcohol swipe followed by hot oil and a conventional seasoning is all we need to do... Followed by wine and bacon.🍸
Maybe the wine and bacon first!
There's no need to completely remove the beeswax. As long as the coating is 100% beeswax, boiling water is all you need. If there's some beeswax left on the skillet it simply becomes part of the first layer of seasoning. Many cast iron seasoning products contain beeswax (mixed with vegetable oil) to make them harder and thus easier to use.
Closed captions called this the Mafia 11" pan. I was warned to get it because it would be a shame if something bad happened to my fried eggs.
Can I use cold eggs that just come out of a fridge to do the egg frying test?
I find that if you let them warm up a little to close to room temp that it helps, but it is not absolutely necessary.
@@UncleScottsKitchen Just bought the exact same pan. Can't wait for shipping.
Fried egg test failed for me...
would you still go 11 for this or 12.5?
If I had to pick only one size frying pan, I'd go 12.5, then add an 11 or 10 next as budget allows.
But how is De Buyer's carbon steel pan any better than other carbon steel pans?
Some of it is personal preference, but I like the weight of the De Buyer... it's thicker, and also the stainless steel handle is nice.
Go Griz!
Go Griz!
What type of stove do you have please
It is an ilve majestic 48". Italian. I love it!
Me too its a beauty
love you reviews and your knowledge..... but please dispense with the canned appaluse.
It grows on you!
@@UncleScottsKitchen well so does wort's... but it is your show and I will continue to watch.
Had to laugh out loud with the future brown log.
fter watching a few videos of yours, I have come to the conclusion that your stove does not have enough knobs on it.
Uncle Scott is the closest you'r;e gonna get to randy marsh as a chef on south park.
You say you never find a use for your 14" but then you cook two batches of potatoes at once in smaller pans.
Those two steaks are 3 or 4 meals for my wife and I. When I come home from the meat market I cut steaks into 4 oz or so pieces and vacuum seal then freeze them. Sous Vide then sear. It's the secret to great steaks every time and removes much of the timing pressure. I cut them into thin slices, dunk into a little melted butter, arrange the plate with the vegetables and serve. Wife is still teaching in a school for the autistic and refuses to stop (I'm retired) so I do all the cooking and cleaning and she does the laundry.
BTW I can't believe how much oil and butter you use. Don't forget to tell the truth when your cardiologist asks you about your eating habits 20 years from now.
Overall I enjoy your channel but your cooking methods just aren't for me.
Fair enough. My wife works out of the house more than me, so I do a lot of the cooking too. I enjoy it. I haven't gotten into sous vide yet. For some reason, I just can't boil a steak in a plastic bag. But I understand people love it. On those omelettes, I think most of the butter stays in the pan (at least based on how much I wipe out after cooking eggs). Some people are doing a reverse-sear with steaks, cooking them in the oven a little first then moving to the frying pan...I might give that a try.
Uncle Scott's Kitchen m
I don't cook on the sides.
Right. I just like to get them darkened in so the pan looks right.
maw-vee-ay
French is tough!
Anyone else thought he was Lars Ulrich in thumbnail
I have much more hair than Lars.
Uncle Scott's Kitchen lmao 😂 wasn’t expecting a response from you but I do love the video
Do you have Turk ?
I do not, but I will try one in the future for another video.
Turk skillets are hard to get in the US and the prices are insane. The Turk skillets of their professional line (662xx) are comparable to the Matfer skillets. In terms of thickness, they lie between DeBuyer and thinner skillets like Lodge.
But Turk also has other models (with a stamped profile). Those tend to be a little thinner. The best Turk skillets are the hand forged ones which are quite pricy (3 - 4 times the price of a Pro model).
In terms of cooking, there really is literally no difference between all kinds of carbon steel skillets of the same thickness. In the end, they all are simply a flat, round piece of raw carbon steel.
The difference in price mainly reflects the build quality and marketing.
Huh.....I've never had a problem with anything sticking to my stainless pans. They just cook differently than other pans, that's all ...and not much good at searing :)
Yeah, it was weird. I'm still getting used to the copper pan, so maybe I did something wrong.
@@UncleScottsKitchen I dunno.....food looked great to me :) Stainless is kinda fussy but I've found that if I'm gonna use a stainless for frying I season it first with enough canola oil to cover the bottom. I heat it up on medium-high until I see it start to move and ripple (be sure to watch it!) then take it off the heat before it smokes and let it cool. Pour the oil off then wipe it with a paper towel, add more oil and start cooking. It's something I learned from my grandma ...just be sure not to let it overheat. Stainless is fussy
Compared to a well seasoned carbon steel skillet, a stainless steel skillet tends to stick more. Therefore it's safe to use with reactive or acidic food.
@@berniem.6965 ....and you can scrub stainless with abandon should they become sticky or unsightly. A little baking soda and a drop or two of dish liquid applied with a scrubby sponge make stainless shine inside and out.
We've been using three Fissler stainless steel skillets for like 30 years. I know their pros and cons very well. Since we switched to an induction stove top, we could no longer use them. Right now, I'm fine with using a bunch of carbon steel and non-stick skillets. But I will definitely get two new stainless steel skillets from Fissler sooner or later. They have their place, especially when it comes to acidic food and sauces.
Still, food tends to stick more on those compared to a well seasoned carbon steel skillet. No problem to clean them, but you notice the difference while cooking.
1st
No, just first within community guidlines...
So it can cook plants pretending to be meat, but can it cook meat pretending to be plants?
I'm going to need to pour another beverage and think on that for a bit.
Why not season the stainless steel. It will not be pretty anymore . Have you tried that.
The beyond meat is not bad at all. Shoulda tried it. I’m an avid carnivore.
the shade on your wifes biscuits. just wrong. lol
You should taste the gravy!
Meh. I’m a stick with my grandmas cast iron skillets. Murica 🇺🇸
they produce no stikking in an inch of oil lolotf