How I repair a very badly burnt carbon steel frying pan
Вставка
- Опубліковано 12 січ 2021
- This pan was severely abused and left for dead. I found it, and a few others, tucked away in one of our teaching kitchens. I assume the pans were not performing very well so they were shelved. Go figure! In this video, I use Bar Keepers Friend cleanser and a load of elbow grease to get them back into tip-top shape,
I use in the Video:
de Buyer Pans: www.cookculture.com/collectio...
Bar Keepers Friend Cleaner: www.cookculture.com/products/...
Seasoning Wax: www.cookculture.com/products/...
Chainmail: www.cookculture.com/products/...
Stasher Bag: www.cookculture.com/products/... - Навчання та стиль
Great video, as always Jed!👍😉
Thanks!!
I had the same problem and used sandpaper. It worked great with a lot less suffering. First a rough sandpaper than and a fine one.The fine one made it beautiful.
Great suggestion! Sometimes if the carbon is moist this can create gummy issues with sandpaper but it can work well on old and dry carbon build-up. I've used sanding disks on a drill too. It works well for very very old pans.
@@Cook-Culture wire wheels on an angle-grinder are awesome for this. If you can find brass wheels that are rated for the high RPMs, they don't mess up the surface and the take off carbon in a flash. Literally takes more time to set up the grinder than to clean the pans.
Thanks! Chainmail and steel wool did not work for my pan, but sandpaper did! Awesome.
Great tips for a new carbon steel pan user like myself. Subscribed.
Thanks for the sub!
I used a small die grinder with a little hard rubber wheel. It's used for deburring metal. It worked great with some Brasso. Then I tempered the pan doing the dry, high heat method. This gives it some extra rust proofing
Nice
Thanks for this video. I originally seasoned my De Buyer pan on my electric flat top. The bottom is nicely seasoned, but not the sides. I'll plan to do the oven seasoning. Question: If the bottom of the pan is already seasoned, but not the
sides, can I still do an oven seasoning to make sure the sides are seasoned, or will that mess up the bottom seasoning? I don't need to strip the pan and start over, so I? Thanks for the tip about the handle being to close to the broiler.
Hi Geoff, all good, you can season and season and season. If the sides need work then do the whole pan! Thanks for the support!
@@Cook-Culture Thanks for the quick reply! I really enjoy your channel.
What caind of stow do you use inductin ?
Sandblast is the easiest route but not everyone has access; it cleans off everything without removing virtually any metal and leaves a smooth but textured surface ideal for seasoning. Alternatively, I think a power tool (dremel, angle grinder, small buffing wheel, etc.) is a great idea although you would need to a finer grit to get a satin finish; a course surface might not be the best but a mirror finish isn't great at holding seasoning either. I'd say 800-1200 grit is a good surface finish.
I have used a polycarbide abrasive wheel on cast iron; worked great and I think the seasoning held even better (after having striped it down using vinegar and bar keepers friend then the wheel)…
This is great!
What temp should the pan be. I have thermometer.
Hi ya will you tell me what is cosher salt. ?
Hi Jed, I mistakenly pre and post-seasoned my Matfer Carbon steel pan with olive oil. After watching your channel I'm wondering if I should wash it with soap and start from scratch using your method? I just received my seasoning kit from you so I'm ready to go. Love my CS and Cast iron pans. Love your videos. 👍
Hi, it won't be the end of the world. Try going forward with it and see how you go
Hi. Just a quick question. I bought a carbon steel pan from Ikea. The original coating started to come off and the pan began to smell like some smelly lake or swamp. When it’s wet it stains my hand black. Even when I dried it with white cloth it became “dirty & blackish”) I did not know much about carbon steel pans when I bought it. Is that black stain harmful? Is it bad that we probably ate food while that stains came up? What do I do with the pan now? Thank you for any answers.
Hi, very hard to tell what is happening without seeing it. Please send me an email with pictures at jed@cookculture.com
Get the feeling that “Chef” pissed him off?? 😂
So it’s ok to put that epoxy handle in a 475 oven with no damage to the epoxy? I’ve been reluctant to use my mineral b pan in the oven for something like corn bread
I do, but it's totally up to you as de Buyer will not warranty the handle is something goes wrong
Epoxy is not healthy when overheated.
I tried this method and got it down to the bare metal, but when i dried it to put the buzzy wax on it bronzed like there it was developing a thin layer of rust right before my eyes... i dont know that it was rust and i put the buzzy wax on anyways and it looks nice but i am still worried about that coloring before i was able to re pre season it. any thoughts?
Need a more thorough rinse. Barkeeper's Friend contains oxalic acid, which is corrosive, that's why it works so well. It's nowhere near as soluble, so needs more effort to remove. Rinse very thoroughly, maybe even wash with mild dish soap, then season immediately. I use it on all my cast iron and carbon steel between uses (camping).
I realize this video is almost 2 years old, but for a pan in that condition, have you thought of running it through the oven cleaning cycle? I've done that with both my cast iron and carbon steel pans when they get "bad". It takes them back to the beginning (non-seasoned). Then you get to start from scratch in the seasoning process.
Howdy, yes, there are several ways to get to the same result
Honestly this guy's Clueless
An inch of vinegar or citric acid solution for an hour does a fine job for me; brings my Matfer pan right down to the steel. Just a mild scrubbing to get some of the more difficult black bits off.
Hi Bill, that works well under regular circumstances but these pans are well beyond normal. I address this to cover what to do when you have an excess amount of carbon build-up.
How would you use vinegar to clean the top inside rim? I removed the entire seasoning from my Matfer 9.5” by filling the pan with water but the very top edge where the water doesn’t touch has proven to very stubborn. While that part isn’t super important I want to take it down to ZERO/ bare metal so I can start a more durable seasoning with the Buzzy Wax. I’ve only gotten that pan a golden brown and would like to get it a nice black color now that I’m more familiar with carbon steel. I’m buying a De Buyer Mineral B Professional 11” and I won’t make the same mistakes I have with my Matfer. I will try the chain mail scrubber with BKF first, however vinegar as a cleaning solution is preferable.
This is a great response. Literally all you had to do was crush up a tomato and add some vinegar to the pan and simmer for about 20 minutes and then clean with stainless steel wool and it would have been clean as the day it was made. But this dude is a snowflake Daisy boy that can't handle any acidic Compound on his hand.
Based on his description of what the chef did with the pan, it sounds like how my friend left a thick layer of carbon on it, thinking it’s seasoning. A rough scrub/sanding probably would’ve been good to start to allow the acid to more easily penetrate it, followed by a vinegar/tomato treatment to reduce the elbow grease and it would get a cleaner end result. Still, I learned something here, which is to try a combo of different methods for different carbon build up.
Jed,thx for the informative video. After I was done scrubbing my carbon steel pan with Bar Keepers Friend and chain mail it seemed to turn from grey to a light bronze. Is that rust? Do I need to be concerned?
It could be, just get some oil on it right away, then get it on the heat to polymerize. Let cool.
Thanks for an excellent demonstration on how to take care of a badly abused carbon steel frying pan.
for one moment i thought those seemed to be in the same state that my pans since they're almost black and I tend to use prety high heat with them sometimes so I nearly had a heart attack thinking i was going to have to go through all that too. But my pans are only peeling of on the outside, inside they look shiny and smooth but quite blackened
mine blackened too after the first coating on electric stove. i didnt use it yet... idk about that black brown coating thing.
How did you put a mineral b in oven without ruining the handle?
It's not that fragile. It can take quite a bit of oven cooking, just don't broil.
I don't have any oils, only tallow and butter. Will those work too?
Tallow over butter
Great video! But I bought my carbon steel to sear steaks. Should I not be searing on really high heat with carbon steel?
All good but make sure that you scour off any built-up carbon residue. Carbon build-up will dry over time and flake off which is problematic for a good seasoning.
It was recommended to me to "season" my De Buyer pan by cleaning off factory wax then heating it very hot until the metal turned blue...What is happening here? Seemed to work well and now I just do the light coat after heat drying.
Glad it's working for you.
This is the chinese wok method. The pan gets so hot that the outer layer oxidised to become blue. What they usually do afterwards is to use a cloth drenched in oil. And wipe it i onto the insanely hot pan. The pan smokes alot, and one coat of that oil is almost equivalent to 10 layers of seasoning thickness. Since the oil polymerises onto it immediately. Thats why some was are jet black.
This is how I originally seasoned my wok. It worked great, but after some rough cooking I need to remove it and start again
How to re-flatten one that is warped?
Use a rubber mallet
My pan start to rust right away after I washed and removed the seasoning. Is that okay? After I washed it I dried it with a paper towel and rust came off.
Totally fine. Wipe some oil on the pan and heat it up. That will protect it from rusting
How would you season if it doesn’t fit in the oven ?
I season on the hob. Just keep applying small amounts of oil using a piece of kitchen paper or cotton cloth. Make sure only a thing coat is on the pan all over. Good luck.
OMG!
Procure a plastic tote with lid that the pan fits into. Spray it with yellow can Easy Off, let it sit for a few hours, and wash off the dissolved crud, very severe cases may take several spray cycles with longer soak times. I restore cast iron in much worse shape than that skillet to nearly new with this method. Give it a try!
Thanks, Scott. Yes, your method is sound (and I use it often) but takes time. This is more immediate.
After more playing with the oven cleaner, it's hard to get this serious build-up off. The only thing that's working is manual labour
I love your videos, i learnt so so much and will be ordering from your site. I wish that you would turn off the water when not using it though.
Thanks for the nice comments and we look forward to helping you.
I have a Lodge carbon steel pan that I just recently got (couple weeks old). It came preseasoned. I was so excited that it was coming preseasoned. But I am having an issue with black residue. Little bits of black come off onto food I'm cooking, and if I wipe clean pan with oil, a large amount of black residue comes off on paper towel. The pan is brand new, so what the heck?
Hi, you've got carbon build up. Have a watch of this: ua-cam.com/video/MEFJtFsYdUM/v-deo.html&t
So as someone who avoids GMO oils (canola and most other veg oils) and cooks almost exclusively with avocado oil or coconut oil how can I season my pan?
Hi, that video is coming soon. I just had a conversation with a Doctor of Polymer Chemistry who explained to me how identify a good seasoning oil vs a not so good oil.
@@Cook-Culture 2021 I cut the non stick pans out of my life so looking forward to that! Just picked up a carbon steel pan and wok that I need to season so hope that video comes soon. :)
some people recommend flaxseed oil, and claim the lower smoke point makes a harder surface, but i’ve never actually used it myself and i also know it is somewhat controversial
Hi, first want to say, 'Love, Love your channel!!!' OK, now the question. Rather than Bar Keepers Friend, could I use baking soda or Borax?
Yes, not quite as effective but works. Add a bit of lemon
l use a wire wheel on my bench grinder and finish off with a scotchbrite disc on my drill, it comes out like new
Why is it bad to cook with a pan like this? My carbon steel pan also looks a bit like this but is still absolutely non stick. When I clean the pan there's always a little carbon on my hand (not extremely black but it's visible)
Is this bad for health or why make the afford to remove it ?
uhm...I just put them in a self-clean oven and run the self-clean cycle. Turns all carbon into fine ash. Then, re-season. BAM! Takes a few hours but NO elbow grease needed.
With mineral B? Wouldn't that destroy the coated handle
Thanks for that. I have a lot of customers that do it this way. I have another super abused one that I will try that with.
@@hypcy yes it would. It's a start over method.
what about pans like the deBuyer éléments (the handel is not oven rated)
I would hate to be that chef if he watches this video. That pan wasn't the only thing getting thrashed LOL
passive aggressive stuff!
With regards to oils, what about lard, tallow and schmaltz?
you want a good oil grape seed oil is good to season a carbon pan..... this guy seams to be giving way hard too much work information
@@harley11361 I'm aware that grapeseed oil works well for this, and... "what about lard, tallow and schmaltz"?
@@uvcrwjjfdsjew Twice you have said the same incomplete thought. What are you asking? Ok to season, ok to cook with ?
@@WanderingBobAK He means SEASONING 🤦
why turn the pan upside down in the oven? can you use coconut oil to season?
It stops the oil from pooling. Very refined coconut oil may be ok but fibre in your oil will stop you from developing a great seasoning. I suggest grapeseed.
@@Cook-Culture what about using the buzzy wax to season but I cook with coco oil?
DeBuyer states the Mineral B pans are only oven safe up to 200C/390 F for a max of 10 minutes. That's probably why the handle is breaking.
Oh, for sure. This pan was way overcooked in the oven and used on way too high of heat on the stovetop.
That means that it's no good idea to use this method for that kind of pan....
@@drunkonkerosene he addresses this in another video where he has emailed and spoken with the CEO that putting it in the oven is fine…
a quick way to strip off all the junk and old seasoning in a carbon steel pan soak it in white vinegar a few hours and its non toxic and works just reseasons the pan with potatoes skins and salt grape seed oil until skins are crispy discard them and repeat
Hi, thanks. That method works well for pans with light carbonization build-up. Pans that are in this rough shape just laugh at vinegar. It's this method or a grinding wheel.
I bought a de Buyers carbon steel pan and they recommended avocado or grapeseed oil. Did I just ruin my pan???
Hi, both of those can work fine. What is the problem?
Wait. Bake at 475 for one hour?!?!? De Buyer specifically states these aren't oven safe beyond 400 for 10min. What am I missing?
It all depends on the risk you want to take. I can do this without incident BUT I have destroyed the epoxy coating when putting the pans in the self clean function.
Can you do this to a staub cast iron skillet? I cleaned mine with scotch scrub but still the surface is not smooth. There is still dark spots left.
Yes, no problem!
Question: when I cook eggs in my carbon steel pan they eggs get black like they’re picking up something off the pan. What causes this
Hi, this is carbon build-up. Get some chain mail to scour your pans. Also look for a video on my channel that addresses this. I call it 'flaking'.
@Cook-Culture Hmmm. I am about two weeks post-seasng the pan using your homemade bees wax/grapeseed & sunflower oil. I seasoned five times using the oven method before using and have only used it to fry eggs every morning since. What would be casuing the carbon build-up to occur so quickly after seasoning?
Howdy, high heat is the culprit.
@@Cook-Culture hmmm, again. I cook on the lowest heat setting on my gas stove burner.
could it be the quality of the pan. It's an OXO.
Why does it seem like any chainmail scrubber I use scratches the heck out of the seasoning or even the pan itself?
It could be carbon build up. The seasoning should be strong enough for chainmail. So what I'm saying is to polish off all the black material. You may get close to the pan surface but that's ok. This might help: ua-cam.com/video/MEFJtFsYdUM/v-deo.html
I heard the beeswax seasoning paste is bad for your health why would you use that ?
You heard?
Great idea on the oven self clean method, maybe wrap the handle in aluminum foil a few times to protect it but costwise my wallet found out that this uses a ton of
electricity! How about sandblasting??
Thanks. Light sandblasting could be fine as long as you do not texture the surface.
At 2:40 he mentions that avocado oil and olive oil have fiber in them? Wtf? What does he actually mean? I understood that lower smoke point oils like extra virgin olive oil and flax seed oil will carbonize, build-up on the pan, and flake off, but shouldn't avocado oil be ok? It has a smoke point of like 500 degrees.
I’ve been having some good results using a lodge carbon steel skillet
That means that the usage of this pan is highly limited, right? don´t use any acidic liquids like tomato sauce or oils with fibers etc. ?
This pan was heavily used and not cared for. What you can cook in the pan is not that limited. With a very good seasoning, you can cook acidic foods once in a while
I don't get the point on enamel coating on the handle.... 10 min 400 degree... doesn't that limit the potential of the pan so much?
Yes, that can limit the use of the pan in the oven
Must be a Canadian video
who needs 50 chefs knives?
Someone who teaching cooking classes....
I thought the Mineral B wasn't oven safe. Because of the handle.
Got a video for that: ua-cam.com/video/h5uMyS_kyYA/v-deo.html
OMG just fill the pan with an acid like white vinegar and let it rest for a while. Or put it on a stove and drop a can of tomatoes in your pan and let it simmer for a while. Acids will de-seasoning your pan. You don’t have to abuse your pan by heavy scrubbing with chainpads.
Just my two cents
Hi, thanks for the comment. First off, chain mail is surprisingly gentle to the surface, that's why they are the best choice for maintenance. Second, the acid method could not pernitrate this type and level build up that I was dealing with. I had another pan that was in the same rough shape and I started making a video to show the vinegar method but it was so baked on and thick that nothing happened. I'm finding that the vinegar method works on mild build up and you need a much stronger cleaner and/or method to deal with super abused pans.
This guy is Young and thinks he's a surfer or some sort of preppy. He doesn't get it he doesn't realize you can buy stainless steel wool that would easily cleaning that pan out with a little bit of vinegar and just a few minutes. Personally I would have simmered it with tomatoes and vinegar and then use the same as steel wool to finish it off it would have been like brand new.
Soak it in hot vinegar .then seasoning come of easy with sponge.no scratch. Or put it on bonfire until red hot 🔥 let it stay until fire gon of and pan cool to touch. It look like brand new.fire 🔥 Factory reset
Vinegar does not work with this level of carbon build-up and the handle can not take the heat from an open fire. At this stage it's this method or a grill and a sanding disk.
Just cook two cans of tomatoes in it or use some concentrated vinegar.
Gunk will come right off and look like yours after scrubbing!
I wish it were that easy. That works on simple carbon but heavy carbon needs a much more aggressive method. Using Lye is the best process I've come by so far
You explain WHY to NOT use Olive oil. Thank you.
You are welcome
Yes, but heating seed oils releases toxic aldehydes. I'll stick with coconut oil, butter and lard, thanks. I prefer blanc Creatives carbon steel anyway.
You may be trying to choose the best choice of 2 evils: www.researchgate.net/publication/248511136_Emissions_of_volatile_aldehydes_from_heated_cooking_oils - Unfortunately for many who despise it, Canola is shown to be the least toxic when heated during cooking. Aldehydes are released past the smoke point which you do not need to hit to season a pan properly. Also, unsaturated fats are chemically superior to season with due to the number of double carbon bonds in unsaturated fats, which are not as strong as the single bonds in saturated fats.
@@Cook-Culture I appreciate this article you linked and I've enjoyed your excellent videos recently. But the article above address issues that would be faced by a fry cook standing right over these oils at high temperature, breathing in the vapors, chronically, over time. Not wiping a thin residue onto a pan, putting it into an oven and leaving the room, or possibly just doing it before bed and being several rooms away. Folks with any other concern could just run the hood fan while they're seasoning their pans.
The focus should be placed on choosing whichever type of lipid that creates the hardest, most durable, non-slip finish for these pans, nothing else. And that's a whole different debated topic.
@@chipsth1 Hi Tom, you are correct, but the research and data available based on real-world events do not exist as I'm sure you know, there are too many variables. I agree with your point of focusing on the right oil for the job. I spoke to a polymer scientist last week and am preparing a video on this subject. Thanks
Mine has seasoning chipping off into food helllllllppppp!!!🤦♂️
Hi, check my channel as I have several videos that address this
They should just get rid of that handle coating. My Mauviel has it too, so annoying.
Agreed, however de Buyer does make the Pro series...
@@Cook-Culture And the Carbone plus series...
@@TheeDude12 Is the carbone plus oven safe?
@@miiintos www.debuyer-brandshop.com/de-Buyer-Carbone-PLUS-Frying-Pan-Special-Handle
According to De buyer themselves they are up to 280 degrees celsius oven safe, it´s coated with black epoxy.
It should be the same pan as Mineral B, but without silicone coating on the handle, and without beeswax protection.
The handle get´s quite hot though with normal cooking, I have bought a neopren cover to save my hands.
If you want something even more durable in the oven there are alternatives from De buyer with stainless steel handle.
Both the Carbone plus have a stainless steel version handle, and the Mineral B Pro that I know of.
www.debuyer-brandshop.com/epages/64868559.sf/en_GB/?ObjectPath=/Shops/64868559/Products/5130
www.debuyer-brandshop.com/epages/64868559.sf/en_GB/?ObjectPath=/Shops/64868559/Products/5680.20
Try with citric acid at 15%
If acidic foods remove carbon buildup up and seasoning why not boil vinegar and lemon in pan it will remove it
Good idea but that is not strong enough for this amount of carbon build up
This is a lot of effort and we haven't even started cooking yet 🙄
It's best to not let your pans get in rough shape in the first place...like we did!!
Meh. I have successfully used a painstripper pad in my cordless screwdriver. Cleans to bare metal in no time.
if this guy really is a cook why doesn't he have a gas stove carbon steel on a cook tops warps and wont get a even seasoning
So all the cooks and chefs who professionally use induction aren't cooks and chefs? Years ago maybe they would keep induction strictly in their home kitchen but times have changed...certainly its not industry standard but its by no means unheard of. Why has induction become so popular for heating woks (usually made of....Carbon Steel)? Just because Uncle Scott warps a carbon steel pan (I believe its a Matfer in the video) on an induction burner doesn't mean that is the standard result.
In this video he covers seasoning the pan in the oven...you get three solid layers on the whole pan (or more...you can do it to your hearts content) this way so it doesn't matter that cooking on a stove top seasons the bottom more than the sides, the sides should have enough after the oven layers.
Yep ... Easy-Off Heavy Duty, coat the pan place in a plastic garbage bag let it set for a day outside. Keep outside, wipe off and wash your done !!
That method works well!
just put it in the oven and set the self clean, next day your pan will be BRAND NEW again
Thanks. That only works if the build up is minor
That pan didn't look that bad. Maybe the camera didn't show it. You really don't have to strip and reseason. All you need to do is get the carbon off and season over it to patch the holes. It doesn't look pretty, but it works just as good. People baby their pans and preen them to make them look good. But it isn't a beauty contest. Pans have to work hard.
Hi, thanks. This pan was in dire shape and covered with a thick coating of carbon.
Pls upload your videos at 1.75 speed, you must have a shred of decency left somewhere
So, avocado is a fruit; what else is a fruit?
Olives...
I know it's been two years since you put this up but are all Canadians daisies and snowflakes? I use Bar Keeper's Friend barehanded it doesn't hurt me at all. But why didn't you use tomatoes and vinegar to clean that pan? And why did you use a wide chainmail instead of a tight chainmail to clean that? And all things aside, fix your hair there's no Surfers in Canada. Buy a brush or get a haircut.😂
Not all, just some.
Don't use chainmail.
Chain mail works great on enamel, glass, stainless, and yes, cast iron. It's strong but soft on the surface.
i think he wants to be a internet star or a tv cook
You really got a chip on your shoulder over this guy, huh? What's up with that?
Who hurt you?
How would you season if it doesn’t fit in the oven ?
Hi, try this: ua-cam.com/video/UEZYD5VSEIM/v-deo.html