Chef Rich demonstrates how to season your cast iron and carbon steel pans to avoid rust and keep food from sticking. For product details, click here: vollrath.com/ProductFamily/Coo...
This is the best video on how to season your pan. I've watched hundreds of video on how to season your pan, but only this one makes sense and works, and doesn't go over the top crazy. Thank you a gazillion times for posting this video. I didn't use flaxseed oil though. I used soya oil, worked really well, and cheaper.
Thanks for the helpful review - just want to share that the smoking point for the following oil are as follows: 1) Flax Seed Oil is 225 degrees, 2) Butter is 350 degrees, 3) Coconut Oil is also 350, 4) Canola Oil is 400, 5) Extra Virgin Olive Oil is 410 degrees, 6) Light Olive Oil is 450 degrees, 7) Peanut Oil is 450 degrees, and 8) Avocado Oil is 520 degrees.
Chef Rich: Thank you for this informative video. I used this to season 2 deBuyer pans. I still have a couple of applications to do for my larger pan. Really tough to curb enthusiasm and not rush the process. Just fried an egg in the small pan for maiden cooking voyage. I was pleased with the results. Not completely non-stick--but I wasn't expecting perfect.
@@squirrelcovers6340 no, it's carbon steel, which has under 10.5 percent alloy content, while stainless steel must contain 10.5 percent chromium or more.
Nice video and thanks. Just used your method with flax oil to season my new carbon-steel paella pan. Nice smooth finish after 11 cycles. best and most logical method for seasoning.
Yeah Vollrath, I just saw some of their products at the Milwaukee Boelter superstore today while buying my carbon steel pan haha. The Vollrath heavy bottom pot will be my next purchase ;) Great quality, Wisconsin-made stuff!
EXCELLENT VIDEO!!!! I ordered the 14.2" DE Buyer skillet today. I am amazed at the finish you got so quickly. It was such an easy process too. No baking in the oven!!! I really appreciate your time.... I look forward to having this cookware for the remainder of my lifetime! No my toxic cookware here... Happy seasoning!!!
Lordy, the sucessful pan you did eleven times was pristine. I seasoned my second carbon steel Wok a few days ago, and while I was pleased with how it turned out (slight imperfections and all) I may give it a gentle once over with a super fine grit sanding brush to get rid of some of the hardened oil streaks and resin and reseason it. They don't affect the cooking and I'm probably being a bit OCD, but I'm going to do it anyway.
I didn't know anything about Seasoning Pans. It's probably because I never cared for cooking as much. However lately, I have been going through some diet adjustments and making some very good meals at home. I was looking up cast iron skillets and read comments about seasoning. I didn't understand what this fuss was about so I had to check it out on youtube. After a few videos I found this one and it was perfect. Thank you for sharing your knowledge in this area. Now I can't wait to season my pan.
I tried this vid instruction with De Buyer mineral B 28cm. It took for about a week, 4-5 times per a day. It didn’t become deep dark black like shown in this video, and got a little bit sticky surface. But I tried an egg fry right now and it doesn’t stick. Not so super non-stick but anyway it doesn’t stick at all. Not preheated so high like a stainless steel pan. With some moderate or low heat, I made a perfect egg fry. Maybe that’s because I repeated this process for so many times(at least 30 times). Anyway, I’m so satisfied with my new De Buyer pan seasoned with this instruction.
Thank you very much. I've tried seasoning a cast iron wok using the included instructions, which are absolutely nothing like this video, and it naturally didn't work - everything stuck. Time to try this!
Thanks for this video! I got a deBuyer crepe pan yesterday and seasoned right away. I did do a couple rounds in a 500f oven because my electric stove wasn't getting the sides hot enough to fully burn in the oil. Lost count of the applications, but it was at least 10. Made an omelette this morning with no issues, drama or damage to the coating. I think possibly the people saying it doesn't work aren't getting it hot enough to fully polymerize the oil. As the video says, THIN coats and DON'T RUSH THE PROCESS! Thanks again!
mdboatbum Exactly! I noticed the pan being very sticky when I wasn’t letting it smoke enough. Any unsmoked oil left behind was very sticky. So I made sure the whole pan surface was smoking before removing it from the heat.
I have a few cast irons that a little soap has never hurt, the big no seems to be anything real abrasive like brilo pads or metal scrubbies as they leave giant scratch marks in your nice black coating :( If you feel the soap has damaged your seasoning, warm pan, add just enough oil to coat the whole surface and let cool. I'm not a professional or anything but doing this has helped with my cast irons. Chef Rich is awesome for showing how to season a stainless so well though! Tried it, Is awesome!
I must have watched a dozen of this kind video, including from top chefs. Everyone claims to be an expert on seasoning stainless steel pans and everyone does it differently.
Flax Seed oil is the consensus due to it's lower smoke point. But is is expensive. So other use Canola or vegetable oil which has a much higher smoke point.
I’m currently undergoing the same journey of dungness, its much like watching the sheeple believe in bollox like convid etc. I’ve seen enough videos that simply melt butter into a standard steel pan and the eggs don’t stick. Mind you, I cooked bacon in my new maitre D pan and it turned to super glue in seconds. We’re in a matrix brav
great video! but does the stove's BTU have anything to do with it or do we just have to have it on there longer? Typical home stoves are 5k-9-12k BTU max.
Hi I really like your video. I’ve watched so many, I’m looking to season a large carbon steel paella pan. I will be using flaxseed oil but want to use the oven, you use the gas burner, wondering how they differ and if you have any advice???
This was a fantastic video does anyone know what pan he was Seasoning and yes I know it's a vollrath and I know it's carbon steel I want to know the model happy cooking
After trying a lot of methods and failing over and over again to get a nice seasoning, I decided to simply follow DeBuyer's instructions : heat it, give it a thin coat of oil and then just use it. The seasoning will naturally come with normal use.
Great vid! I'm trying it right now. I think the first few layers were actually too thin (I removed too much of the oil by wiping it off with a separate, completely dry cloth). Trying now with a very thin but not invisible layer haha.
Thank you so much. Flax seed oil label says it has 212 degrees smoke point. Is it still good choice? I am seasoning my first pan with that oil but I am not 100% happy with result. Can you help?
Did my Vollrath pan and it came out great, It's all black, hard, and slick as glass. After i applied the oil i took another paper towel to wipe the oil completely off, it will still leave a very thin film on the pan. Thin almost dry to touch thats the trick. I Will be ordering more for xmas presents.
@2:14-2:22 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 the pan on the burner until all the smoke has disappeared, and then shut off the gas?
I've used a variation of your method for my cast iron, and it does work very well. But, when I bought a couple of carbon steel pans, the manufacturer suggests seasoning with potato skins, salt and oil. I was skeptical, to say the least, but I followed their directions. I did it one time and it immediately produced a non-stick surface that got slicker the more I cooked with the pan. For carbon steel, this weird method seems to work great. Whaddaya think?
Good video. I understand the very thin coat of oil, but I think a little more info is needed about how long to allow the pan to smoke and remain on high heat before taking it off and allowing it to cool. The pan looks smooth and black as coal at the end of the video. If you don't allow the oil to get hot enough long enough it will not look that way. I will also be sticky to the touch if it doesn't get hot enough on each heating session. In other words, too much oil is bad and not enough heat, long enough is bad also.
yeh,good point,i also wander how long you must heat the pan before adding the oil?and must you heat the pan gradually low/medium/high,or can you just put it on high heat...but then again for how long?
I herited a little pan that lokks like this one (16 cm diameter, ca. 6,3 inch). How do I know the material (stainless steel or do I have to season it?)?
I did it. All 11 layers. On my brand new DeBuyer Element B. It's not black but a beautiful deep dark brown. I can't wait to actually cook something in it. I'll do that tomorrow. :)
I only use it for cooking steak and it does that very well! But for eggs the non stick is not good enough. At least not for my way of frying eggs. I didn't try to use it for anything else. Following the instructions in this video exactly, you shouldn't have trouble seasoning your pans.
Will this work with de Buyer mineral b pans also? de Buyer guides to do seasoning different way, and i'm wondering which is better. Seasoning result looks really good when it's done like in this video.
I tried it and it works fine. Just few things to keep in mind. Make sure you let the whole base of the pan to smoke before removing it from the heat, otherwise the non-smoked oil left behind will become sticky. Also, when you try to cook for the first few times, make sure to use a good amount of oil and avoid steel utensils, as they might easily scratch off the seasoning if the food gets stuck.
I tried it, but I guest the third coat something happen... it’s start to make drops in the angle . I guess I put to much. The middle is snooth but the corners and dude are gummy... should I reset or keep going? And I maybe not understand, when it’s start smoking I stop and cool it down or I let it smoke a bit?
Hi, I bought a black steel fry pan. I accidentally damaged the original black coating on it. Now my pan looks just like a cast iron pan. Can I use the same process to reseason my pan?
Good video and demo. Clear and covers cleaning, seasoning, and removal. This is what I needed. I rushed the seasoning and did it completely wrong based on other demos. Now I have to start again, but very grateful for your professional expertise. Thank you, Chef Rich! Thanks to this video, I also increased my knowledge of this oil and plant. My notes listed below for the education of others. Flaxseed oil has a very low smoke point-at just 225 degrees F-which means it's quick to polymerize into a layer of seasoning. This makes it a favorite to season pans as it speeds up the process. It should be noted that Flaxseed and Linseed are the same seed from the same Linen producing plant: Linum usitatissimum (botanical name) which means 'the most common linen' in Latin. The small brown flaxseed you find in grocery stores is what produces this oil. I was surprised to know that if you plant it, it produces beautiful blue flowers in the garden. I bought some at a feed store for my wild birds, and I am going to plant them too in the garden. Edible Flaxseed oil is an Omega-6 oil (Not Omega-3). In the human body, it repairs the myelin sheathing of every nerve 'wire'. The sheathing is insulation for these electrical nerves. A lot of medical issues like Multiple Sclerosis occurs when the sheathing wears out and nerves touch each other like live wires with no insulation. Flaxseed oil will repair them. However, the Omega-3 oils like Fish oil should be in double the quantity in your body. So if you take flaxseed oil you must take double fish oil quantity for body to be in balance. In the hardware store, you can buy Raw or Boiled Linseed Oil for furniture. Raw Linseed Oil is not processed (not edible) and thicker for fine furniture use, but takes much longer to dry. It has no smell. This is often heated and mixed with beeswax, and applied as a hand-rubbed finish on drums or kitchen wood pieces. Soft, satin finish. The Boiled Linseed Oil has a strong smell due to chemical drying agents in it. It dries fast in 1-2 days on wood. This is what I use to recondition and moisturize wood furniture, antiques, and DIY pieces. I apply liberally, wipe off excess after 15 mins, then let dry for 2 days, then coat up with oil based clear poly to seal off. No more dry wood underneath. Think about the little Flax seed. We use it for curing illness, general health, seasoning pans, garden flower, wild bird and squirrel food, pet food for rodents and others, furniture refinishing, fine musical instrument wood treatment, cutting boards and kitchen bowls conditioning, and we use the fibers of this plant for the finest fabric after silk: Linen. Amazing plant!
Can we use coconut oil instead of flaxseed oil? Or other readily available oil in our country Sri Lanka! And can we use the same method to a table grill which has a thick heavy steel sheet on top act as a huge pan surface specialy uses in Mass Sri Lankan and Indian culinary eg: Rotti,Dosai, Kotthu etc.
There a so many conversations about what oil should you should season you pan with... Is the flaxseed oil or seasoned coating toxic once polymerisation has occured?
Can anyone explain to me when to exactly take the pan of the fire? At the point where it first starts smoking? Or at the point where it has smoked and stopped smoking?
GREAT Now I know what i've done wrong... on a movie in the de buyer making procces they show you a think layer of oil and keep turning the pan.... That's what i did wrong.. mine weights a lot and didnt kept it turning.. should have done less layers.. is it wrong I now scrubbed my pan with a yellowgreen sponge and saop to remove the sticky oil residu ? Cause I want to try this procces you just showed in the video.
Seasoned my de Buyer using this method, using grapeseed oil instead of flaxseed (couldn't find it where I live). Very good method, finished with a smooth dark brownish surface! Only concern was the cooling after each layer. It takes quite a while (almost 7 minutes) if left at room temp. IMHO how about using a fan to cool it every time or not wait until it reaches room temp?
it's tough doing a tutorial video like this because when people don't know how to do it right, they blame it on the person doing the videos instructions! LOL your instructions were perfect :-)
Cast Iron Cooking - Exactly. So by your own words, the person doing the tutorial should have taken responsibility for his failure to provide a key piece of info- how long the oil should be allowed to smoke before taking it off the heat. HE is the one claiming to be the expert, right? Seasoning a carbon/cast iron skillet is not "common sense" and viewers should *not* be expected to fill in the gaps. If there's still room for error after watching a tutorial, then shame on the tutor, not the student. Oh, um, "LOL" as you so originally stated.
if you know how to do it, why would you watch a tutorial?? You watch a tutorial because you need advice on how to do things. It's learning, therefore the word tutor - ial. I do agree with Cast Iron Cooking, that it is ones own responsibility
My Grandmother is from the South. I watched her cook when I was young. I wondered why her frying pans were black, and my Mother's were grey, and I was told to never use forks to get food from my Mother's. I loved the flavor of my Grandmothers food, a seasoned["blackened"] cast iron frying pan was her secret. She would rinse it clean every month and use seasoning, and Lard to put that coating back on. Is this less feasible than oil? Also my Mother said heating in the oven with oil, not lard, prevents the smoke through the house.
Granny got it right. However on mom's vintage one, she reseasons it after use. If stuff gets stuck on the inside, she lets it cool. Adds water. Brings it to a boil. Lets it cool. Then wipes it out. Lets it dry. Then coats with a thin layer of oil. Heats over medium low heat and wipes out the excess. This works great on her family heirloom. However, that boiling method dosen't work with the newer pre-seasoned lodge skillets. It just ruins them. Never use non-stick cooking spray with the cast iron skillets. It creates a gluey mess you can't get off! Two, avoid Crisco. Shortening, for whatever reason makes the skillets tacky and sticky. Oil is fine. No olive. Canola isn't bad. But avocado oil really takes the heat well. Yes, in the old days they used lard to season it. It will work just fine. Might want to seek out a kind that doesn't have whiteners in it like the shelf lard. For something vegan, coconut oil might work. It takes heat well. But yes, your grandma did it right.
Hi, I've tried this on a ceramic stove top and the oil seems to desintegrate on the bottom of the pan before the edges even start to smoke. Any advice? I don't have acces to a good gas stove.
Use a lower temperature, and wait longer for the pan to preheat evenly before applying the oil. Another option is to do it in an oven. Preheat the oven to 200F, put in the pan and let it heat for 20 - 30 minutes, then (carefully) take it out, wipe on the oil, put back in the oven, and raise the temperature to 350F. After 10 - 15 minutes take it out of the oven and let the pan cool completely. When completely cool, repeat the process.
SeikiBrian I watched a different video that used grape seed oil with a different method. It showed heating the oil to smoking and pouring it out and wiping the inside and getting hot again. What would you say about this method?
I tried this last weekend, but it didn't turn out so good. I did it 11 freaking times. Two differences: I am using an electrical stove, not a gas one. Also, I did heat the pan a bit after reaching the smoke point, beucase I read a comment somewhere in this video saying that was smart. Result: I fried two eggs with a little bit of oil, and both stuck somewhat, but not crazy much. So not too happy about all this. Maybe it will be more non-stick with time.
I’m following this exact process on a carbon steel wok as I write this, and it’s forming a beautiful chestnut seasoning
Great vid, no yapping and just sticking to the facts. Good Man!
This is the best video on how to season your pan. I've watched hundreds of video on how to season your pan, but only this one makes sense and works, and doesn't go over the top crazy. Thank you a gazillion times for posting this video. I didn't use flaxseed oil though. I used soya oil, worked really well, and cheaper.
This is the best seasoning video I have seen yet. Very simple but I'm sure it takes a while.
Best video on seasoning carbon steel pans, ever!
Except that he did not show/explained how he did the outside of the pan, which shows to be blackened
Thanks for the helpful review - just want to share that the smoking
point for the following oil are as follows: 1) Flax Seed Oil is 225 degrees, 2) Butter is 350 degrees, 3) Coconut Oil is also 350, 4) Canola Oil is 400, 5) Extra Virgin Olive
Oil is 410 degrees, 6) Light Olive Oil is 450 degrees, 7) Peanut Oil is 450 degrees, and 8) Avocado Oil is 520 degrees.
I wonder if the oil's low temperature smoke point also contributes to its effectiveness here
I don't know how accurate these smoke points are though . I can't believe extra virgin olive oil has higher smoke point than Butter
@@donne32701 this is why you add olive oil with butter to keep the butter from burning 🔥.
this is a GREAT video... concise, informative, no filler. THANK YOU!!!!!!!
I love how clean that kitchen is!
This should be the one and only video on the subject. THANK YOU!
Chef Rich: Thank you for this informative video. I used this to season 2 deBuyer pans. I still have a couple of applications to do for my larger pan. Really tough to curb enthusiasm and not rush the process. Just fried an egg in the small pan for maiden cooking voyage. I was pleased with the results. Not completely non-stick--but I wasn't expecting perfect.
That pan looks awesome.
This was really helpful to me, thanks for explaining it so clearly. Great video.
The best video of how season a cast iron pan.
Thanks for it
It's stainless steel, not cast iron.
@@squirrelcovers6340 no, it's carbon steel, which has under 10.5 percent alloy content, while stainless steel must contain 10.5 percent chromium or more.
Very helpful video, thorough, clearly explained and demonstrated. Thank you.
Excellent Video! Beautifully explained, direct and no nonsense!
Nice video and thanks. Just used your method with flax oil to season my new carbon-steel paella pan. Nice smooth finish after 11 cycles. best and most logical method for seasoning.
Worked perfectly with my new de Buyer mineral B pan, thanks!
Can’t wait to try this. Every other video about seasoning a pan never once mentioned to season it a few times. Only once.
Yeah Vollrath, I just saw some of their products at the Milwaukee Boelter superstore today while buying my carbon steel pan haha. The Vollrath heavy bottom pot will be my next purchase ;)
Great quality, Wisconsin-made stuff!
EXCELLENT VIDEO!!!! I ordered the 14.2" DE Buyer skillet today. I am amazed at the finish you got so quickly. It was such an easy process too. No baking in the oven!!! I really appreciate your time.... I look forward to having this cookware for the remainder of my lifetime! No my toxic cookware here... Happy seasoning!!!
That is a fine Matfert pan; I love mine!!! I seasoned mine using the potato peel and salt method prescribed by Matfert B. works great no sticking!!
Best instructions I've seen. Thank you x
Clear explanation, I agree with those who say it's the best on youtube!
Lordy, the sucessful pan you did eleven times was pristine. I seasoned my second carbon steel Wok a few days ago, and while I was pleased with how it turned out (slight imperfections and all) I may give it a gentle once over with a super fine grit sanding brush to get rid of some of the hardened oil streaks and resin and reseason it. They don't affect the cooking and I'm probably being a bit OCD, but I'm going to do it anyway.
Great info. Thanks so much for your tips!! Much appreciated.
I didn't know anything about Seasoning Pans. It's probably because I never cared for cooking as much. However lately, I have been going through some diet adjustments and making some very good meals at home. I was looking up cast iron skillets and read comments about seasoning. I didn't understand what this fuss was about so I had to check it out on youtube. After a few videos I found this one and it was perfect. Thank you for sharing your knowledge in this area. Now I can't wait to season my pan.
Wow that is some amazing information
I tried this vid instruction with De Buyer mineral B 28cm. It took for about a week, 4-5 times per a day. It didn’t become deep dark black like shown in this video, and got a little bit sticky surface. But I tried an egg fry right now and it doesn’t stick. Not so super non-stick but anyway it doesn’t stick at all. Not preheated so high like a stainless steel pan. With some moderate or low heat, I made a perfect egg fry. Maybe that’s because I repeated this process for so many times(at least 30 times). Anyway, I’m so satisfied with my new De Buyer pan seasoned with this instruction.
I have done this in some stainless steel frying pans and it works also ( in order to make them non stick and fry eggs easily..) ....great tutorial..👍
I never thought about doing this on stainless steel pans.
omg i freaked out for a second when yuou put your hand in the pan!!!
Thank you very much. I've tried seasoning a cast iron wok using the included instructions, which are absolutely nothing like this video, and it naturally didn't work - everything stuck. Time to try this!
Finally someone who understands how to season a pan, no bullshit.
Thanks for this video! I got a deBuyer crepe pan yesterday and seasoned right away. I did do a couple rounds in a 500f oven because my electric stove wasn't getting the sides hot enough to fully burn in the oil. Lost count of the applications, but it was at least 10. Made an omelette this morning with no issues, drama or damage to the coating. I think possibly the people saying it doesn't work aren't getting it hot enough to fully polymerize the oil. As the video says, THIN coats and DON'T RUSH THE PROCESS!
Thanks again!
mdboatbum Exactly! I noticed the pan being very sticky when I wasn’t letting it smoke enough. Any unsmoked oil left behind was very sticky. So I made sure the whole pan surface was smoking before removing it from the heat.
Looks Great, will Definitely try this at home !!!!
I have a few cast irons that a little soap has never hurt, the big no seems to be anything real abrasive like brilo pads or metal scrubbies as they leave giant scratch marks in your nice black coating :( If you feel the soap has damaged your seasoning, warm pan, add just enough oil to coat the whole surface and let cool. I'm not a professional or anything but doing this has helped with my cast irons. Chef Rich is awesome for showing how to season a stainless so well though! Tried it, Is awesome!
I must have watched a dozen of this kind video, including from top chefs. Everyone claims to be an expert on seasoning stainless steel pans and everyone does it differently.
Flax Seed oil is the consensus due to it's lower smoke point. But is is expensive. So other use Canola or vegetable oil which has a much higher smoke point.
I’m currently undergoing the same journey of dungness, its much like watching the sheeple believe in bollox like convid etc. I’ve seen enough videos that simply melt butter into a standard steel pan and the eggs don’t stick. Mind you, I cooked bacon in my new maitre D pan and it turned to super glue in seconds. We’re in a matrix brav
Doesn't really matter how you do it. Just use the pan for a while and use oil and over time it will develop seasoning
great video! but does the stove's BTU have anything to do with it or do we just have to have it on there longer?
Typical home stoves are 5k-9-12k BTU max.
Hi I really like your video. I’ve watched so many, I’m looking to season a large carbon steel paella pan. I will be using flaxseed oil but want to use the oven, you use the gas burner, wondering how they differ and if you have any advice???
Had to watch like 10 videos to find one that actually works! Great video!
Same haha! No one else mentions to season more than once!
Agree, Sean.
So helpful - followed instructions - took a long time but worth it! Thanks
This was a fantastic video does anyone know what pan he was Seasoning and yes I know it's a vollrath and I know it's carbon steel I want to know the model happy cooking
Excellent advice. Thanks
Thank you for this information. I've been using a little too much oil, because I have that gummy stuff all over my pan :D
Finally a realistic seasoning video.
After trying a lot of methods and failing over and over again to get a nice seasoning, I decided to simply follow DeBuyer's instructions : heat it, give it a thin coat of oil and then just use it. The seasoning will naturally come with normal use.
+aida bach Yes it's completely black and the surface is perfectly non stick. It's a real pleasure to use it.
Excellent video. Thank you 😊
Great vid! I'm trying it right now. I think the first few layers were actually too thin (I removed too much of the oil by wiping it off with a separate, completely dry cloth). Trying now with a very thin but not invisible layer haha.
Thank you so much.
Flax seed oil label says it has 212 degrees smoke point. Is it still good choice? I am seasoning my first pan with that oil but I am not 100% happy with result. Can you help?
Did my Vollrath pan and it came out great, It's all black, hard, and slick as glass. After i applied the oil i took another paper towel to wipe the oil completely off, it will still leave a very thin film on the pan. Thin almost dry to touch thats the trick. I Will be ordering more for xmas presents.
@2:14-2:22 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 the pan on the burner until all the smoke has disappeared, and then shut off the gas?
The proper way to do it! Does this work on a Stainless Steel pan?
I just bought a debuyer pan, though I don't have flaxseed oil. What's the next best alternative?
So do you let it smoke until it stops before removing it from the heat? Or remove it from the heat once it smokes? Thanks!
Do you use flaxseed oil cold pressed or refined? Will cold pressed grapeseed oil be proper substitute?
Woah it looks like a teflon coated pan thats so cool
Can this method be used for a natural finish aluminum fry pan?
Top notch video. Thankyou.
Very clear.Thanks!
that's actually really nice
definitely one of the better videos on seasoning carbon steel pans. flaxseed oil is the way to go!
I've used a variation of your method for my cast iron, and it does work very well. But, when I bought a couple of carbon steel pans, the manufacturer suggests seasoning with potato skins, salt and oil. I was skeptical, to say the least, but I followed their directions. I did it one time and it immediately produced a non-stick surface that got slicker the more I cooked with the pan. For carbon steel, this weird method seems to work great. Whaddaya think?
Good video. I understand the very thin coat of oil, but I think a little more info is needed about how long to allow the pan to smoke and remain on high heat before taking it off and allowing it to cool. The pan looks smooth and black as coal at the end of the video. If you don't allow the oil to get hot enough long enough it will not look that way. I will also be sticky to the touch if it doesn't get hot enough on each heating session. In other words, too much oil is bad and not enough heat, long enough is bad also.
LOL your name "grumpy gramps" is the exact nickname i gave my roomate
How long would you need to let the oil smoke to be sure that it has adequately bonded to the pan?
long story short, untill it stops smoking.
yeh,good point,i also wander how long you must heat the pan before adding the oil?and must you heat the pan gradually low/medium/high,or can you just put it on high heat...but then again for how long?
Guys, a bit of common sense goes a long way..
I herited a little pan that lokks like this one (16 cm diameter, ca. 6,3 inch). How do I know the material (stainless steel or do I have to season it?)?
Can I substitute flaxseed oil capsules by cutting them in half for the bottled flaxseed oil?
I did it. All 11 layers. On my brand new DeBuyer Element B. It's not black but a beautiful deep dark brown. I can't wait to actually cook something in it. I'll do that tomorrow. :)
how did the cook go..I'm having trouble seasoning my pans
I only use it for cooking steak and it does that very well! But for eggs the non stick is not good enough. At least not for my way of frying eggs. I didn't try to use it for anything else.
Following the instructions in this video exactly, you shouldn't have trouble seasoning your pans.
what type of oil did you use to season?
@@soulpath1 flax seed
loved the video
Thanks, chef!
can i cook wine with that? will the acid from then wine dissolve the oil coated on the pan?
Best Video ever
Bravissimo.
So you can also season your skillet on the burner/stove rather than the oven?
What if you have a large collection of pans that seasoning 11 times would be much work. Can you use the oven to do this or is it not as accurate?
Very nice!!!
Will this work with de Buyer mineral b pans also? de Buyer guides to do seasoning different way, and i'm wondering which is better. Seasoning result looks really good when it's done like in this video.
I tried it and it works fine. Just few things to keep in mind. Make sure you let the whole base of the pan to smoke before removing it from the heat, otherwise the non-smoked oil left behind will become sticky. Also, when you try to cook for the first few times, make sure to use a good amount of oil and avoid steel utensils, as they might easily scratch off the seasoning if the food gets stuck.
I tried it, but I guest the third coat something happen... it’s start to make drops in the angle . I guess I put to much. The middle is snooth but the corners and dude are gummy... should I reset or keep going? And I maybe not understand, when it’s start smoking I stop and cool it down or I let it smoke a bit?
Hi, I bought a black steel fry pan. I accidentally damaged the original black coating on it. Now my pan looks just like a cast iron pan. Can I use the same process to reseason my pan?
I'm trying with flaxseed oil, but it feels sticky in the pan, I've done one layer and didn't wash it yet... Is it supposed to feel like that ?
Is there any way that i can keep the inside pan in white color of original steel stainless instead of too dark black?
Good video and demo. Clear and covers cleaning, seasoning, and removal. This is what I needed. I rushed the seasoning and did it completely wrong based on other demos. Now I have to start again, but very grateful for your professional expertise. Thank you, Chef Rich! Thanks to this video, I also increased my knowledge of this oil and plant. My notes listed below for the education of others.
Flaxseed oil has a very low smoke point-at just 225 degrees F-which means it's quick to polymerize into a layer of seasoning. This makes it a favorite to season pans as it speeds up the process.
It should be noted that Flaxseed and Linseed are the same seed from the same Linen producing plant: Linum usitatissimum (botanical name) which means 'the most common linen' in Latin. The small brown flaxseed you find in grocery stores is what produces this oil. I was surprised to know that if you plant it, it produces beautiful blue flowers in the garden. I bought some at a feed store for my wild birds, and I am going to plant them too in the garden.
Edible Flaxseed oil is an Omega-6 oil (Not Omega-3). In the human body, it repairs the myelin sheathing of every nerve 'wire'. The sheathing is insulation for these electrical nerves. A lot of medical issues like Multiple Sclerosis occurs when the sheathing wears out and nerves touch each other like live wires with no insulation. Flaxseed oil will repair them. However, the Omega-3 oils like Fish oil should be in double the quantity in your body. So if you take flaxseed oil you must take double fish oil quantity for body to be in balance.
In the hardware store, you can buy Raw or Boiled Linseed Oil for furniture. Raw Linseed Oil is not processed (not edible) and thicker for fine furniture use, but takes much longer to dry. It has no smell. This is often heated and mixed with beeswax, and applied as a hand-rubbed finish on drums or kitchen wood pieces. Soft, satin finish.
The Boiled Linseed Oil has a strong smell due to chemical drying agents in it. It dries fast in 1-2 days on wood. This is what I use to recondition and moisturize wood furniture, antiques, and DIY pieces. I apply liberally, wipe off excess after 15 mins, then let dry for 2 days, then coat up with oil based clear poly to seal off. No more dry wood underneath.
Think about the little Flax seed. We use it for curing illness, general health, seasoning pans, garden flower, wild bird and squirrel food, pet food for rodents and others, furniture refinishing, fine musical instrument wood treatment, cutting boards and kitchen bowls conditioning, and we use the fibers of this plant for the finest fabric after silk: Linen. Amazing plant!
What about the handle. Do you season the handle? And if you don't will it rust?
Great video …. This is how to season your CS pan.
Nice video ....thanks
Thank you
Can we use coconut oil instead of flaxseed oil? Or other readily available oil in our country Sri Lanka! And can we use the same method to a table grill which has a thick heavy steel sheet on top act as a huge pan surface specialy uses in Mass Sri Lankan and Indian culinary eg: Rotti,Dosai, Kotthu etc.
Thanks very good video makes me wonder we couldn't put a man in space but still cannot make Teflon Pan the last a year
There a so many conversations about what oil should you should season you pan with... Is the flaxseed oil or seasoned coating toxic once polymerisation has occured?
WHAT?! NO! Obviously not
Can this same proccess be done with stainless?
How can I remove every coat of oil in my cast iron pan. I want it to be like it was when I 1st purchased it. Is it possible?
Can anyone explain to me when to exactly take the pan of the fire? At the point where it first starts smoking? Or at the point where it has smoked and stopped smoking?
Would this process work with stainless steal?
GREAT Now I know what i've done wrong...
on a movie in the de buyer making procces they show you a think layer of oil and keep turning the pan.... That's what i did wrong.. mine weights a lot and didnt kept it turning.. should have done less layers..
is it wrong I now scrubbed my pan with a yellowgreen sponge and saop to remove the sticky oil residu ?
Cause I want to try this procces you just showed in the video.
Seasoned my de Buyer using this method, using grapeseed oil instead of flaxseed (couldn't find it where I live). Very good method, finished with a smooth dark brownish surface!
Only concern was the cooling after each layer. It takes quite a while (almost 7 minutes) if left at room temp. IMHO how about using a fan to cool it every time or not wait until it reaches room temp?
*****
Thanks! I'll give it a try.
Wondering if you can do this with stainless steal?
Paul Valley, no. Stainless steel is a completely different application.
it's tough doing a tutorial video like this because when people don't know how to do it right, they blame it on the person doing the videos instructions! LOL your instructions were perfect :-)
Good point, people watching tutorials should already know how to do the thing.
Sean Gums actually people should accept responsibility for their own actions, and stop blaming it on other people! LOL
Cast Iron Cooking - Exactly. So by your own words, the person doing the tutorial should have taken responsibility for his failure to provide a key piece of info- how long the oil should be allowed to smoke before taking it off the heat. HE is the one claiming to be the expert, right?
Seasoning a carbon/cast iron skillet is not "common sense" and viewers should *not* be expected to fill in the gaps. If there's still room for error after watching a tutorial, then shame on the tutor, not the student. Oh, um, "LOL" as you so originally stated.
if you know how to do it, why would you watch a tutorial?? You watch a tutorial because you need advice on how to do things. It's learning, therefore the word tutor - ial. I do agree with Cast Iron Cooking, that it is ones own responsibility
It takes a special kind of stupid to think a person following a tutorial is supposed to already know how to do what the tutorial says. "LOL"
My Grandmother is from the South. I watched her cook when I was young. I wondered why her frying pans were black, and my Mother's were grey, and I was told to never use forks to get food from my Mother's. I loved the flavor of my Grandmothers food, a seasoned["blackened"] cast iron frying pan was her secret. She would rinse it clean every month and use seasoning, and Lard to put that coating back on. Is this less feasible than oil? Also my Mother said heating in the oven with oil, not lard, prevents the smoke through the house.
I will try your Grand's method thanks brother.
Granny got it right. However on mom's vintage one, she reseasons it after use. If stuff gets stuck on the inside, she lets it cool. Adds water. Brings it to a boil. Lets it cool. Then wipes it out. Lets it dry. Then coats with a thin layer of oil. Heats over medium low heat and wipes out the excess. This works great on her family heirloom. However, that boiling method dosen't work with the newer pre-seasoned lodge skillets. It just ruins them. Never use non-stick cooking spray with the cast iron skillets. It creates a gluey mess you can't get off! Two, avoid Crisco. Shortening, for whatever reason makes the skillets tacky and sticky. Oil is fine. No olive. Canola isn't bad. But avocado oil really takes the heat well. Yes, in the old days they used lard to season it. It will work just fine. Might want to seek out a kind that doesn't have whiteners in it like the shelf lard. For something vegan, coconut oil might work. It takes heat well. But yes, your grandma did it right.
What about the bottom side?
Thanks bruv.
After it's seasoned can these pans be put in the dishwasher for cleaning or hand wash
No! Not dishwasher, ever! It will ruin your seasoning and you will have to start all over.
what of grapeseed or avocado oil, as they also have high smoke points?
Hi, I've tried this on a ceramic stove top and the oil seems to desintegrate on the bottom of the pan before the edges even start to smoke. Any advice? I don't have acces to a good gas stove.
Use a lower temperature, and wait longer for the pan to preheat evenly before applying the oil. Another option is to do it in an oven. Preheat the oven to 200F, put in the pan and let it heat for 20 - 30 minutes, then (carefully) take it out, wipe on the oil, put back in the oven, and raise the temperature to 350F. After 10 - 15 minutes take it out of the oven and let the pan cool completely. When completely cool, repeat the process.
SeikiBrian I watched a different video that used grape seed oil with a different method. It showed heating the oil to smoking and pouring it out and wiping the inside and getting hot again. What would you say about this method?
I tried this last weekend, but it didn't turn out so good. I did it 11 freaking times. Two differences: I am using an electrical stove, not a gas one. Also, I did heat the pan a bit after reaching the smoke point, beucase I read a comment somewhere in this video saying that was smart. Result: I fried two eggs with a little bit of oil, and both stuck somewhat, but not crazy much. So not too happy about all this. Maybe it will be more non-stick with time.