My son bought me two De Buyer carbon steel pans for Christmas. I have never had one before and didn't know anything about them. I watched many videos on seasoning these pans, and after I had the successful egg test., I stumbled onto this video. I followed what you did in the video and I was able to make myself a perfect gooey yolk egg. Just wanted to say thank you for the video and how you teach people the concept of listening to the butter. It's the little details like this that really help people get great results. If someone had just said , "heat the pan, add butter and add eggs" .... well, they would have cooked eggs with the results like your sister had. But because you explain what you should see with the butter when added to the pan, and then the waiting for the crackling to stop before adding the eggs, and explaining that the crackling noise is the water evaporating ... it's all just good information. After watching, I tried and got a perfectly cooked egg. And my egg was almost straight from the fridge. But as I read some comments that asked about that and you answered that it's best to have them out of the fridge for about 20 minutes, I'll do that from now on. Sorry so long, but I just really appreciated this video and will subscribe and will be checking out your other video's. Thank you, you're a good teacher.
I've always had trouble frying eggs in my 12" Lodge Carbon Steel skillet. I watched this video last night and decided to give it a try this morning. I used my smallest gas burner and waited for the skillet to come up to temp. Then I added the butter and waited for the snap, crackle, pop to subside. Then I gently laid out two eggs and waited for the bottoms to set. Then I gave the pan a slight jiggle and the eggs took off like the puck on an air hockey game surface. They turned out perfect with solid whites, runny yolks, and no brown or crisp edges. Thanks for posting this video. You've taught me patience.
Awesome! You are welcome! For me, in college I would get annoyed if my frozen burrito took longer than one minute in the microwave... patience is the hardest cooking skill to master by far!
Thanks for this video! I couldn't figure what I was doing wrong, I was ready to go back down the teflon route but after watching this and following your instructions all is well, I cannot thank you enough.
This video, along with the French omelette video by Christine Cushing, constitute the ultimate "omelette School".... Hats off Uncle Scott. Your video does and will continue to teach people for generations....
I just got a Made In carbon steel pan as a beginning pan. Your channel has been awesome in getting me up to speed on seasoning, cooking, and cleaning CS pans! Thank you!
You have helped me tremendously. I have listened about the electronic plates. I have just slid my eggs like marbles on ice. I used the electric plate and let the temperature get even with the olive oil in from the beginning. PATIENCE is not one of my virtues. Basically it's about the oil creating a living blanket to separate the albumin/egg white from grabbing the steel. It is less to do with the seasoning. The only way to explain is how macaroni noodles sticks to the bottom of the pot when the water is not roiling and boiling hot. No seasoning in bottom of the stainless steel pot. Same goes for rice. The bubbles push the grains away from the metal. So in a nutshell it's about patience and waiting for the pan to reach optimum temperature I thank you for taking the time to make the video
I've been experimenting with cooking eggs in carbon steel and learned something very important. In order to get the eggs to slide around like hockey pucks, the pan has to be properly seasoned AND you have to use the correct size burner. You want the flame or heat to be centered at the bottom of the pan, and not climbing up the sides of the pan.
Helpful video. At the same time, it consolidates in my mind the idea that a seasoned carbon-steel pan is not as non-stick as a proper non-stick pan, as I hear many people saying. When I use my non-stick pan, I wipe, with a paper towel, a very thin layer of oil across the surface and put in the eggs, without even turning on the heat. So the pan with the eggs in start out cold. Something it seems you can't do in the carbon-steel pan without the eggs getting glued to it.
Thanks for this, some really helpful tips and easy to follow. I'm a CS newbie and this took my eggs to a next level. I've made good eggs before on it, but it has been very much hit and miss. Now I'm confident!
Thanks for this video and the others! I spent the evenings last week watching and learning. My 9” De Buyer omelette pan arrived today. I seasoned it with potato skins, then made some chips (fries) with the spuds I’d peeled and quickly did the fried egg test. Perfect chips and egg. Love the pan and think it will replace my small cast iron skillet as my go-to egg pan. 👍🏼
Thank you. I wasn't letting the butter tell me when it's ready. I now have a better understanding on how to use and care for carbon steel. I did buy a OXO 10" (which I find to small) as my first pan and looking forward to your review of it.
Very helpful video. I was starting to have issues with eggs sticking. I had gotten into the habit of letting my pan get too hot. It's good to go back to the basics once in a while. Thanks for all your work in making these videos.
I remember when Teflon first came out and it was marketed showing an egg skating around a dry pan like Dorothy Hamill. No oil! Yea! We're all gonna be skinny again. How's that working out for America? My current theory is that Teflon is fattening. It's filled with Dark Calories. Scientists can't find'em but they're there.
@@UncleScottsKitchen Some people have converted their cars to run on used restaurant fryer oil. It makes your exhaust smell like french fries, seriously. Since no engine is 100% clean burning, there must be some residual oil carried along with the exhaust fumes. So, you're right, there must be calories in the air. Note to self: stop breathing; lose weight.
Excellent video. I've been cooking on cast iron but decided to add 2 carbon steel pans. I now have a Lodge that I smoothed down that is bigger for searing steaks and a small DeBuyer for eggs. I have seasoned both carbon pans very nicely and did a 3 egg scramble in the DeBuyer. Turned out great with just a few stuck pieces. The fried egg I did however stuck badly and after watching this, I have come to the conclusion that it was too hot. I kinda knew it also but put the egg in anyways. Lesson learned.
just unboxed a debuyer 11 inch pan. washed bees wax, seasoned per instructiosn with avo oil, threw some butter in per this guide and voila, slidy egg. used same butter and put two beaten eggs in, voila slidy omelette. love the pan
Hi Uncle Scott! I know this is an older video, so I'm not sure if you'll see this but I've got two questions for you! 1. I love butter, but I've gotten really into using avocado oil for my fried eggs (currently just in a non-stick, but my Matfer arrives tomorrow). I know oil doesn't crackle the way butter does. Is there an oil version of the butter test, so you know when it's at the proper temp? 2. If, after you fry your eggs, you don't see any food particles left over in the pan and the oil isn't burned (another reason I like avocado oil), is it okay to just leave the oil in there overnight to reuse for another day or two, or will that mess up the seasoning? I don't mind having a decent layer of oil in my pan when I cook, I'm just trying to use/waste less. Thanks so much for all of your incredibly helpful videos!
@@UncleScottsKitchen awesome! I'll be looking out for it. I got my pan and seasoned it following your instructions, and it's been a fantastic so far. Yesterday I think I left the pan get a little too hot before I put my eggs in and they stuck pretty badly. I actually decided to get a laser/ infrared thermometer to use while i'm learning the pan. So my third question for you would be, do you by chance know your ideal pan/oil temp for adding eggs? Thanks!
awesome! With a name like The Swimming Pig, I had to click... and there was a swimming pig. Somehow it was exactly what was promised, yet still surprising anyway.
This is so funny. Years ago my boss asked me how to fry an easy-over egg. I was shocked by the “stupidity” of even asking the question. I was, of course, a gentleman about it and taught her what I knew at the time. As an experienced cook I have never seen so much said/written/videos about cooking eggs. This makes so much sense that I now feel quite humiliated. Thank you. You’re a genius.
I learned all these lessons the hard way (maybe the only way to learn these) many years ago. I was putting in my egg at too great a height and I noticed the initial point of contact always stuck but the sides did not. Figured the force of the inbound egg was displacing too much oil, so I dialed down the splash and the eggs was fine after that. Using a teacup though...now there's a great idea! I think I'm gonna start doing that.
A very educational video. A lot of skills converged in cooking those eggs, especially the omelet. I do appreciate your videos as I am a fairly recent subscriber. Love your kitchen.
Thanks for the video. My lodge carbon steel pan just passed the egg test. I have been cooking with it for about 6 months now and am really impressed. Thanks for the education in your videos, I’ve learned a bunch.
Very informative. I like my carbon steel pans, which I started using a few months ago, but sometimes fried eggs stick for me and sometimes they passed the fried egg test. When they passed the test I now know that it was out of shear luck.
I’ve been binge watching your videos. Thank you for all the good information. I use cast iron pans but want to learn how to use my carbon steel pans. I have DeBuyer and Matfer B. Anyhow everything sticks. I have a gas stove. I’m thinking that it’s a heat thing I’m not getting right. Will you please do a video focusing on temperature? You lightly touch on this. All videos focus on how to season properly but none focus on heat except for you. Sorry for rambling. Your videos are awesome. Thank you very much.
Thanks, Grace! For sticking food, this is always one of the things that trips people up early on. Assuming the pan is seasoned OK, it's usually a pretty simple fix. I can't remember which video it was in, but in one of them I showed frying some okra and the first batch stuck so I turned up the heat a little and the second batch slid around non-stick. For me, sticking food is USUALLY just not having the pan hot enough. So you can try heating it a little longer and/or at a little higher temp. Now if you are already cooking at a really high temp, that can cause sticking too, in which case just do the opposite and use a little cooler pan. Figure out if you are cooking too hot or too cold. Also make sure you have enough fat... for eggs I use butter, but for other frying just about any normal cooking oil will do: veggie, canola, olive, etc etc. And the last thing to check is the temp of the food you are adding to the pan. If you take it directly from the fridge and it's ALMOST ice cold (my fridge is at 34 F), it can stick too. You can let your food warm up 20 minutes or so before cooking too. If that doesn't help, ping me again and we'll figure something out.
Thank you thank you! I just got my pan to perform to perfection! You are so right, the proper heat is the difference, listen to the butter and wow! My egg was sliding around like never before. I had to nuke the pan and start over but man what a difference!
My first Mafter is on its way. I can't wait to rid myself of the teflon. I eat three eggs cooked in butter for breakfast 7 days a week. I weigh less than 150. It ain't the eggs!
I remember when I was a kid there was some big media push to make eggs seem bad because of cholesterol, then twenty years later they decide they are healthy again. I love 'em!
With oil you don't get the indicators that butter gives you, so you will just need to cook four or five eggs with oil and write down the stove setting and your preheat time and practice until you get your timing dialed in. Oil works though! It just takes a few more tries to get consistent heat/timing dialed in.
I'll try to check next time I cook eggs! The easiest thing to do is watch the butter... when it stops bubbling and crackling, you have a window of 15 - 30 seconds to add your eggs before the butter browns. I usually turn down the temp a little after the eggs go in to get the yolk the way I like it, but that's to personal taste.
I've watched this video and the one on nuking and seasoning. Tried following both as best as I can. My Lodge CS pan will pass the egg test for at most 2 uses then the eggs start to stick. I'm using an electric stove and bacon grease (no dairy). How do I get the seasoning to last longer?
@@UncleScottsKitchen does she have problems with her carbon pans warping? You have me freaked out. I just bought a Matter 12" but I have induction cook top. Now I'm thinking of giving it away before it warps. I'm hoping my full size range has more e en heating than your portable. Though, yes, it won't heat the sides like gas.
Not sure where I went wrong but my eggs essentially welded themselves to the pan. I used your oven seasoning method and was encouraged by the nice even bronze color I had achieved. Next morning. I was careful to get a nice moderate heat on the pan before adding my avocado oil and eggs. Got a nice sizzle but not crazy sputtering as if overheated. I wonder if the avocado oil may be to blame.
Glad the video helped! There is no telling how much time people have spent re-seasoning their pans after an egg sticks when really it was just egg technique. Have a great day, Rebecca!
Thank you for this video. I either had my pan too hot or too cold. This video showed how to get it right. I have a De Buyer 11" and love it. Or I should say will love it much better now! I'm using a portable induction cooktop and love it. Have you ever used a lid to help disperse the heat more evenly across the pan? IMO it helps a lot and helps cook the top of the food (set the eggs). I've been using non-stick aluminum with the encapsulated base (magnetic). The temp settings for this carbon steel pan is all different. Takes much less heat (digital readout on temp). Like learning all over again. I watched a video from someone else and they claim you can put the coated handle De Buyer in the oven to season it. What will happen is the handle coating will burn off and then you can use it in the oven like the stainless steel handle ones. Can you confirm this? Would be great.
Do you own a 12 5/8? Trying to gauge size comparable to my burner on my electric. The 12 5/8 has the new version, but that is the only size until March.
i bought a carbon steel pan and its amazing well seasoned you barely need any fat i can literally pickup the bottom (cooked) layer of scrambled eggs let the still raw egg ooze to the bottom and still its not gonna stick
That 5/2 fast really works. I was losing some chub on it before I had to stop due to competing health conditions. Anyway, another good video. I see that you prefer butter, but I have sunflower oil at home (for seasoning, among other things) and wanted to cook with it. I presume I should be keeping it under its smoke point for cooking purposes, right?
5/2 has been good for me... dropped about 30 pounds without anything terribly strenuous or annoying. I have not cooked with sunflower, so I don't want to yap about it. The French however love butter, so I think that is a good thing to cook eggs with!
Thanks Scott, mostly use butter or a butter/oil combination myself, when higher cooking tempratures are not required. Although i have come across ghee [clarified butter] recently in my local store, [haven't made it since i trained as a chef]. Same consistency and texture as butter just has a higher smoke point, and handles higher tempratures better than standard butter.
Is there any importance of the temperature of the eggs? Can I get them straight out of the fridge before frying them or should I leave them in room temparature for a while?
It's actually pretty important, at least for fried eggs. My fridge is about 34 degrees F... very close to freezing. The eggs are almost like little ice cubes. They cook and slide much easier if I let them warm up to room temp before they go in the pan. If you are in a hurry, you can put them in a bowl with warm water.
@@UncleScottsKitchen Thank you for your answer! I have seasoned my pan with grapeseed oil in the oven about 4 times, but the pan was sticky for a while. Now it is much better but the surface of the pan not as shiny as yours. There are matte areas due to the food stucked and cleaned several times. I have just used spatula, water and a soft sponge for cleaning. My main problem is that the fragments of the seasoning is sticking to the fried eggs. I think it is not too healthy to eat it. I would have made some mistake during seasoning but I don't know how can I correct it. Do you have any recommendation? Thank you!
@@UncleScottsKitchen HAHA that is good thinking. I discovered cooking a bit late in my life. (I am 59 yrs old now) But have learned to love it. I am thinking of getting that carbon steel pan you use. I currently have a nice 19 piece wolfgang puck stainless steel set & a set of eurocast pans. But looking at those carbon steel pan looks great. Keep the good video's coming.
@@BBBYpsi You have decades and decades of delicious food ahead... never too late to learn to cook the good stuff! No reason not to add a carbon steel skillet to your arsenal... sounds like you have lots of good tools to work with.
@@UncleScottsKitchen Thanks. Started learning about 5 years ago. I could always cook the basic stuff. Started getting into it more with a wofgang puck electric pressure cooker. I feel like I am a beef stew & a few other master with that thing. So many cool cooking stuff out there. Thanks for the response.
Thank you. I just seasoned my new carbon steel wok. But when i tried to test it by frying an egg, it stuck. Following these tips, the test worked. Next to try an 🥚 omelette. Yummy for the tummy. "... dedicated egg pan." I mainly want to use the wok for stir fry. Will that change the seasoning so that the egg will stick?
Try the carnivore or zero to low carb diet - you can eat as many eggs as you want and lots of butter, saturated fats and all the meat, fish, poultry you want. Never have to fast, never hungry and those carby cravings disappear. I've lost 55 pounds in 8 months. That's why I started looking for an alternative frying pan to the non-stick and cast iron pans I have (which stick) because most of my food is now fried or roasted. Dr Ken Berry is a good place to start to learn more. I bought a Mineral B on your recommendation. Have just seasoned it and now it's cooling. Why do you keep a separate pan for eggs if the pans are so good? Many thanks. You look good with your weight loss.
After cooking an egg or omelet in a well seasoned skillet, would you just wipe the skillet with a clean cloth or would pour some hot water in it first, then wipe clean and apply a light coat of oil after it cooled?
One important thing to note however is that you will never be able to cook in Carbon Steel with low amount of fats, nor should you even try. If that is important to you, stick with non-stick. Doesn't matter how good your seasoning is, it WILL stick every single time if the temperature is too low and/or you haven't used enough fat.
CDN Proaccurate Grill Surface Thermometer . This reduces the need for judgement (especially if you have an old hob with slightly poor controls like me!). $15/£10 from Amazon. I commented earlier today asking what temperature you use Scott. Also - a "cooking tip" ( I messed up on this alot) don't put cold food into a hot pan or it sticks (I put my eggs in the fridge). Happy to buy you a thermometer Scott for all yr troubles. Send deets. Thanks for all yr vids. Appreciated. I got Matfer 14" (11" diameter cooking area) pan. Thanks.
What do you think of that Matfer? Pretty darn huge? I will look into a thermometer...it's on the list. I'd give a caveat on the hot pan idea... some things cook better if you start them in a cold pan. I did a video on cooking bacon in carbon steel. If you put cold bacon in a hot carbon steel pan, it often sticks, but if you start it in the pan cold and then turn on the burner, it renders and releases and doesn't stick.
Would you possibly make a video showing how pancakes can be made in a carbon steel pan? I've always used cast iron, but I no longer have a gas stove so I'm trying to learn on an electric glass cooktop. Thank you very much.
I have always used a laser thermometer and on non stick pans I would add the butter at 350 degrees, the temp that butter start to brown. My first attempt cooking on carbon steel the temp was to hot at 350, I'll keep trying. Could you please try using something like the laser thermometer so we could have an idea about what the actual temp of your pan is?
I will try it and see how it goes. On a gas stove, the temp keeps rising, so often once I get the eggs in and they start sliding around, I turn the heat down some.
Thanks Uncle Scott, I have a Matfer 11" skillet on the way from Amazon. If this one works out plan on getting a smaller one to add. Been watching all your videos, very informative. I have seen so many different ways to season a carbon steel pan, in oven method , potato skins method, bluing method etc.. I will probably use the technique recommended for the potato skins. Our goal is to get rid of our flaking , chipping teflon pans. What is your opinion on the bluing method?
Scrambled eggs are great! You can definitely make them. I usually don't make them in the videos just because fried eggs and omelettes seem a little better to show off the non-stick seasoning, whereas with scrambled there is a lot of scraping with the spatula.
@@UncleScottsKitchen thank you! I am guessing again the key is to beat them before placing them and giving them a second to set before scrambling with spatula?
My son bought me two De Buyer carbon steel pans for Christmas. I have never had one before and didn't know anything about them. I watched many videos on seasoning these pans, and after I had the successful egg test., I stumbled onto this video. I followed what you did in the video and I was able to make myself a perfect gooey yolk egg. Just wanted to say thank you for the video and how you teach people the concept of listening to the butter. It's the little details like this that really help people get great results. If someone had just said , "heat the pan, add butter and add eggs" .... well, they would have cooked eggs with the results like your sister had. But because you explain what you should see with the butter when added to the pan, and then the waiting for the crackling to stop before adding the eggs, and explaining that the crackling noise is the water evaporating ... it's all just good information. After watching, I tried and got a perfectly cooked egg. And my egg was almost straight from the fridge. But as I read some comments that asked about that and you answered that it's best to have them out of the fridge for about 20 minutes, I'll do that from now on. Sorry so long, but I just really appreciated this video and will subscribe and will be checking out your other video's. Thank you, you're a good teacher.
Thank you, Kathy! Feedback like this is what makes working on the videos fun and the reason I make them!!
I've always had trouble frying eggs in my 12" Lodge Carbon Steel skillet. I watched this video last night and decided to give it a try this morning. I used my smallest gas burner and waited for the skillet to come up to temp. Then I added the butter and waited for the snap, crackle, pop to subside. Then I gently laid out two eggs and waited for the bottoms to set. Then I gave the pan a slight jiggle and the eggs took off like the puck on an air hockey game surface. They turned out perfect with solid whites, runny yolks, and no brown or crisp edges. Thanks for posting this video. You've taught me patience.
Awesome! You are welcome! For me, in college I would get annoyed if my frozen burrito took longer than one minute in the microwave... patience is the hardest cooking skill to master by far!
Thanks for this video! I couldn't figure what I was doing wrong, I was ready to go back down the teflon route but after watching this and following your instructions all is well, I cannot thank you enough.
I am really glad it helped! Mucho delicious cooking awaits...
This video, along with the French omelette video by Christine Cushing, constitute the ultimate "omelette School"....
Hats off Uncle Scott. Your video does and will continue to teach people for generations....
I just got a Made In carbon steel pan as a beginning pan. Your channel has been awesome in getting me up to speed on seasoning, cooking, and cleaning CS pans! Thank you!
Brilliantly done ! Thank you for sharing!
You have helped me tremendously. I have listened about the electronic plates. I have just slid my eggs like marbles on ice. I used the electric plate and let the temperature get even with the olive oil in from the beginning. PATIENCE is not one of my virtues.
Basically it's about the oil creating a living blanket to separate the albumin/egg white from grabbing the steel. It is less to do with the seasoning. The only way to explain is how macaroni noodles sticks to the bottom of the pot when the water is not roiling and boiling hot. No seasoning in bottom of the stainless steel pot. Same goes for rice. The bubbles push the grains away from the metal. So in a nutshell it's about patience and waiting for the pan to reach optimum temperature
I thank you for taking the time to make the video
Very glad that it helped! Great point about the noodles too.
this video is pure gold tyvm
And gold is up these days, so that is extra nice. Thank you!
Passed the test, first try. Thanks for the excellent explanation!
I knew all this info, but having the video and audio representation of what you're looking for is much needed value. Good video.
Thanks, Zach! Glad the video was worthwhile!
Butter trick worked like a charm thanks
I've been experimenting with cooking eggs in carbon steel and learned something very important. In order to get the eggs to slide around like hockey pucks, the pan has to be properly seasoned AND you have to use the correct size burner. You want the flame or heat to be centered at the bottom of the pan, and not climbing up the sides of the pan.
Helpful video. At the same time, it consolidates in my mind the idea that a seasoned carbon-steel pan is not as non-stick as a proper non-stick pan, as I hear many people saying.
When I use my non-stick pan, I wipe, with a paper towel, a very thin layer of oil across the surface and put in the eggs, without even turning on the heat. So the pan with the eggs in start out cold. Something it seems you can't do in the carbon-steel pan without the eggs getting glued to it.
Love this video.... I keep coming back to it and sending it to friends.
Great video, just bought my first Carbon Steel pan.
Thanks for this, some really helpful tips and easy to follow. I'm a CS newbie and this took my eggs to a next level. I've made good eggs before on it, but it has been very much hit and miss. Now I'm confident!
Thanks for this video and the others! I spent the evenings last week watching and learning. My 9” De Buyer omelette pan arrived today. I seasoned it with potato skins, then made some chips (fries) with the spuds I’d peeled and quickly did the fried egg test. Perfect chips and egg. Love the pan and think it will replace my small cast iron skillet as my go-to egg pan. 👍🏼
Nice!!! Glad that the video helped and I bet you will really enjoy that pan. Many delicious eggs await...
Thanks very much, very instructive. Another applause from Switzerland
Thank you. I wasn't letting the butter tell me when it's ready. I now have a better understanding on how to use and care for carbon steel. I did buy a OXO 10" (which I find to small) as my first pan and looking forward to your review of it.
Very informative thank you…
beautiful kitchen
Thanks for sharing
Always learning ...... thanks for the videos!!
Thanks again, Ron!
Very helpful video. I was starting to have issues with eggs sticking. I had gotten into the habit of letting my pan get too hot. It's good to go back to the basics once in a while. Thanks for all your work in making these videos.
Awesome. Really glad that it helped... makes making these videos worthwhile. Thanks for the nice comments!
@@UncleScottsKitchen this helped me so much as well, thank you
You don't learn to cook until you give up Teflon :)
Truer words have rarely been spoken!
I remember when Teflon first came out and it was marketed showing an egg skating around a dry pan like Dorothy Hamill. No oil! Yea! We're all gonna be skinny again. How's that working out for America? My current theory is that Teflon is fattening. It's filled with Dark Calories. Scientists can't find'em but they're there.
The other day I was on one of the fast diet days, and somehow I gained weight... maybe there are calories in the air!
@@UncleScottsKitchen Some people have converted their cars to run on used restaurant fryer oil. It makes your exhaust smell like french fries, seriously. Since no engine is 100% clean burning, there must be some residual oil carried along with the exhaust fumes. So, you're right, there must be calories in the air. Note to self: stop breathing; lose weight.
I think it was Truman who warned of the French Fry Oil/Fad Diet-Industrial Complex.
Clear explanation, to the point no bs steps 10/10
Excellent tutorial, follow it, it works and the eggs are delish.
caveat: doesn't start actually cooking until 7 minutes in. Thats a long slog to wait for the real content
Excellent video.
I've been cooking on cast iron but decided to add 2 carbon steel pans. I now have a Lodge that I smoothed down that is bigger for searing steaks and a small DeBuyer for eggs.
I have seasoned both carbon pans very nicely and did a 3 egg scramble in the DeBuyer. Turned out great with just a few stuck pieces. The fried egg I did however stuck badly and after watching this, I have come to the conclusion that it was too hot. I kinda knew it also but put the egg in anyways. Lesson learned.
Thank you.
just unboxed a debuyer 11 inch pan. washed bees wax, seasoned per instructiosn with avo oil, threw some butter in per this guide and voila, slidy egg. used same butter and put two beaten eggs in, voila slidy omelette. love the pan
AWESOME!! Great pan... lots of deliciousness awaits.
Hi Uncle Scott! I know this is an older video, so I'm not sure if you'll see this but I've got two questions for you!
1. I love butter, but I've gotten really into using avocado oil for my fried eggs (currently just in a non-stick, but my Matfer arrives tomorrow). I know oil doesn't crackle the way butter does. Is there an oil version of the butter test, so you know when it's at the proper temp?
2. If, after you fry your eggs, you don't see any food particles left over in the pan and the oil isn't burned (another reason I like avocado oil), is it okay to just leave the oil in there overnight to reuse for another day or two, or will that mess up the seasoning? I don't mind having a decent layer of oil in my pan when I cook, I'm just trying to use/waste less.
Thanks so much for all of your incredibly helpful videos!
Great questions and will answer them in the next Pancast!
@@UncleScottsKitchen awesome! I'll be looking out for it. I got my pan and seasoned it following your instructions, and it's been a fantastic so far. Yesterday I think I left the pan get a little too hot before I put my eggs in and they stuck pretty badly. I actually decided to get a laser/ infrared thermometer to use while i'm learning the pan. So my third question for you would be, do you by chance know your ideal pan/oil temp for adding eggs? Thanks!
I came for the seasoning advice which I thank you for, but leaving for the applause track. You’re busting my earbuds. Best of luck 🙏🏼
I should give these things a listen through earbuds sometime... might explain why some people love the effects and others hate them. Hmmmm.
The sound effects and canned laughter in your videos is awesome. Please keep it up. Your my favourite channel on UA-cam
This video solved my problem! My pan was too hot and everything was sticking. The "butter test" is great. Thank you!
awesome! With a name like The Swimming Pig, I had to click... and there was a swimming pig. Somehow it was exactly what was promised, yet still surprising anyway.
I have hope again, I will try it 🖖🏼!
Keep hope alive!
This is so funny. Years ago my boss asked me how to fry an easy-over egg. I was shocked by the “stupidity” of even asking the question. I was, of course, a gentleman about it and taught her what I knew at the time. As an experienced cook I have never seen so much said/written/videos about cooking eggs. This makes so much sense that I now feel quite humiliated. Thank you. You’re a genius.
Thanks and I wish I were genius but it just ain't so! I still might have to show this comment to my wife and say HA though!
New to carbon steel after years of cast iron. Had problems with eggs in my pan. Followed your advise this morning and the turned out well.
Eggcellent video.
I am so glad to find this guide. No more stuck eggs in the future for me!
Thanks.
I learned all these lessons the hard way (maybe the only way to learn these) many years ago. I was putting in my egg at too great a height and I noticed the initial point of contact always stuck but the sides did not. Figured the force of the inbound egg was displacing too much oil, so I dialed down the splash and the eggs was fine after that. Using a teacup though...now there's a great idea! I think I'm gonna start doing that.
I learned a few the same way, especially with the heat of the pan and cooking eggs... the best way to learn though!
Love your videos. I'm learning a lot! Thanks!
Thanks, Geoff!
great video! - i was able to nail it the first time in my new mineral b pro pan (after seasoning, of course)
Scott is the man... Good man..
Thank you, sir.
A very educational video. A lot of skills converged in cooking those eggs, especially the omelet. I do appreciate your videos as I am a fairly recent subscriber.
Love your kitchen.
Thank you very much!
How does scrambled eggs do on this pan?
Good stuff!
I recommend filming on fasting days. "No honey, I'm not eating, I'm working!"
I like the way you think, yert!
Thanks for the video. My lodge carbon steel pan just passed the egg test. I have been cooking with it for about 6 months now and am really impressed.
Thanks for the education in your videos, I’ve learned a bunch.
Thank you very much for the compliments! I have not tried the Lodge carbon steel (but I have Lodge cast iron and dutch ovens)... I will get one soon.
Very informative. I like my carbon steel pans, which I started using a few months ago, but sometimes fried eggs stick for me and sometimes they passed the fried egg test. When they passed the test I now know that it was out of shear luck.
I’ve been binge watching your videos. Thank you for all the good information. I use cast iron pans but want to learn how to use my carbon steel pans. I have DeBuyer and Matfer B. Anyhow everything sticks. I have a gas stove. I’m thinking that it’s a heat thing I’m not getting right. Will you please do a video focusing on temperature? You lightly touch on this. All videos focus on how to season properly but none focus on heat except for you. Sorry for rambling. Your videos are awesome. Thank you very much.
Thanks, Grace! For sticking food, this is always one of the things that trips people up early on. Assuming the pan is seasoned OK, it's usually a pretty simple fix. I can't remember which video it was in, but in one of them I showed frying some okra and the first batch stuck so I turned up the heat a little and the second batch slid around non-stick. For me, sticking food is USUALLY just not having the pan hot enough. So you can try heating it a little longer and/or at a little higher temp. Now if you are already cooking at a really high temp, that can cause sticking too, in which case just do the opposite and use a little cooler pan. Figure out if you are cooking too hot or too cold. Also make sure you have enough fat... for eggs I use butter, but for other frying just about any normal cooking oil will do: veggie, canola, olive, etc etc. And the last thing to check is the temp of the food you are adding to the pan. If you take it directly from the fridge and it's ALMOST ice cold (my fridge is at 34 F), it can stick too. You can let your food warm up 20 minutes or so before cooking too. If that doesn't help, ping me again and we'll figure something out.
Is the butter necessary to make it non stick?
Uncle Scott makes good content
Thank you, Dan!
@@UncleScottsKitchen Thank you for being awesome!
this is greet info. no one talk about this type of detail!
Thanks, eric!
Enjoy your videos. Good advice!
Thank you!
Thank you thank you! I just got my pan to perform to perfection! You are so right, the proper heat is the difference, listen to the butter and wow! My egg was sliding around like never before. I had to nuke the pan and start over but man what a difference!
My first Mafter is on its way. I can't wait to rid myself of the teflon. I eat three eggs cooked in butter for breakfast 7 days a week. I weigh less than 150. It ain't the eggs!
I remember when I was a kid there was some big media push to make eggs seem bad because of cholesterol, then twenty years later they decide they are healthy again. I love 'em!
You the Man!
Thank you
But what if you don’t cool with butter and just use oil ? What are the techniques for just oil ?
Thanks
With oil you don't get the indicators that butter gives you, so you will just need to cook four or five eggs with oil and write down the stove setting and your preheat time and practice until you get your timing dialed in. Oil works though! It just takes a few more tries to get consistent heat/timing dialed in.
Another AWESOME VID! 🎸💚
Solid advice.
the cricket sounds are THE BEST lolllll
I use an IF thermometer. What temperature ??
I'll try to check next time I cook eggs! The easiest thing to do is watch the butter... when it stops bubbling and crackling, you have a window of 15 - 30 seconds to add your eggs before the butter browns. I usually turn down the temp a little after the eggs go in to get the yolk the way I like it, but that's to personal taste.
New Subbie here. I cannot tell you how much your videos have helped me. Thank you.
Thank you, Anna!
I've watched this video and the one on nuking and seasoning. Tried following both as best as I can. My Lodge CS pan will pass the egg test for at most 2 uses then the eggs start to stick. I'm using an electric stove and bacon grease (no dairy). How do I get the seasoning to last longer?
Great Video!!!
Scott, the Leidenfrost temperature for the cooking surface defines the best moment to add the fat. And it's so easy to find. Best wishes. William
What was that white stove!?
That is my mom's electric flattop...she loves it and her food is delicious!
@@UncleScottsKitchen does she have problems with her carbon pans warping? You have me freaked out. I just bought a Matter 12" but I have induction cook top. Now I'm thinking of giving it away before it warps. I'm hoping my full size range has more e en heating than your portable. Though, yes, it won't heat the sides like gas.
Not sure where I went wrong but my eggs essentially welded themselves to the pan. I used your oven seasoning method and was encouraged by the nice even bronze color I had achieved. Next morning. I was careful to get a nice moderate heat on the pan before adding my avocado oil and eggs. Got a nice sizzle but not crazy sputtering as if overheated. I wonder if the avocado oil may be to blame.
This was so helpful. I’ve been doing it wrong and blaming my seasoning and pan.
Glad the video helped! There is no telling how much time people have spent re-seasoning their pans after an egg sticks when really it was just egg technique. Have a great day, Rebecca!
Thank you for this video. I either had my pan too hot or too cold. This video showed how to get it right. I have a De Buyer 11" and love it. Or I should say will love it much better now!
I'm using a portable induction cooktop and love it. Have you ever used a lid to help disperse the heat more evenly across the pan? IMO it helps a lot and helps cook the top of the food (set the eggs). I've been using non-stick aluminum with the encapsulated base (magnetic). The temp settings for this carbon steel pan is all different. Takes much less heat (digital readout on temp). Like learning all over again.
I watched a video from someone else and they claim you can put the coated handle De Buyer in the oven to season it. What will happen is the handle coating will burn off and then you can use it in the oven like the stainless steel handle ones. Can you confirm this? Would be great.
Excellent video on technique. I think too many people confuse non stick with oil free.
Do you own a 12 5/8? Trying to gauge size comparable to my burner on my electric. The 12 5/8 has the new version, but that is the only size until March.
Three bears story splains it, this pan tooo cold, this pan tooo hot, this pan juuusst right. Thanks so much!!!😎😱😁
The good old Rule of Threes... :)
i bought a carbon steel pan and its amazing well seasoned you barely need any fat i can literally pickup the bottom (cooked) layer of scrambled eggs let the still raw egg ooze to the bottom and still its not gonna stick
Awesome, Giotto! These carbon steels are truly great for cooking eggs!
What’s the best way to recover from already too hot or too cold pan/butter?
That 5/2 fast really works. I was losing some chub on it before I had to stop due to competing health conditions. Anyway, another good video. I see that you prefer butter, but I have sunflower oil at home (for seasoning, among other things) and wanted to cook with it. I presume I should be keeping it under its smoke point for cooking purposes, right?
5/2 has been good for me... dropped about 30 pounds without anything terribly strenuous or annoying. I have not cooked with sunflower, so I don't want to yap about it. The French however love butter, so I think that is a good thing to cook eggs with!
Thanks Scott, mostly use butter or a butter/oil combination myself, when higher cooking tempratures are not required. Although i have come across ghee [clarified butter] recently in my local store, [haven't made it since i trained as a chef]. Same consistency and texture as butter just has a higher smoke point, and handles higher tempratures better than standard butter.
With that much butter, even sandpaper won't stick. 🤣
I think I need more butter!
You are my pan guru.
Great video and advice 👍
Is there any importance of the temperature of the eggs? Can I get them straight out of the fridge before frying them or should I leave them in room temparature for a while?
It's actually pretty important, at least for fried eggs. My fridge is about 34 degrees F... very close to freezing. The eggs are almost like little ice cubes. They cook and slide much easier if I let them warm up to room temp before they go in the pan. If you are in a hurry, you can put them in a bowl with warm water.
@@UncleScottsKitchen Thank you for your answer! I have seasoned my pan with grapeseed oil in the oven about 4 times, but the pan was sticky for a while. Now it is much better but the surface of the pan not as shiny as yours. There are matte areas due to the food stucked and cleaned several times. I have just used spatula, water and a soft sponge for cleaning.
My main problem is that the fragments of the seasoning is sticking to the fried eggs. I think it is not too healthy to eat it. I would have made some mistake during seasoning but I don't know how can I correct it. Do you have any recommendation? Thank you!
What I also like about these pans it you really easy flip all food because of the shape of the pan.
Does refrigerated vs room temperature eggs make a difference in sticking or in the texture of the end result?
nice video. Omelette looked fantastic
Thanks! I like making these videos because I get to cook and eat a lot and my wife thinks I'm working. :)
@@UncleScottsKitchen HAHA that is good thinking. I discovered cooking a bit late in my life. (I am 59 yrs old now) But have learned to love it. I am thinking of getting that carbon steel pan you use. I currently have a nice 19 piece wolfgang puck stainless steel set & a set of eurocast pans. But looking at those carbon steel pan looks great. Keep the good video's coming.
@@BBBYpsi You have decades and decades of delicious food ahead... never too late to learn to cook the good stuff! No reason not to add a carbon steel skillet to your arsenal... sounds like you have lots of good tools to work with.
@@UncleScottsKitchen Thanks. Started learning about 5 years ago. I could always cook the basic stuff. Started getting into it more with a wofgang puck electric pressure cooker. I feel like I am a beef stew & a few other master with that thing. So many cool cooking stuff out there. Thanks for the response.
Just so happens that my little picture by my name is a dutch oven full of beef stew... can't go wrong with beef stew!
Thank you. I just seasoned my new carbon steel wok. But when i tried to test it by frying an egg, it stuck.
Following these tips, the test worked. Next to try an 🥚 omelette. Yummy for the tummy.
"... dedicated egg pan."
I mainly want to use the wok for stir fry. Will that change the seasoning so that the egg will stick?
Holy crap this dudes a god
I may have to call my wife in to read this comment...
Can you preheat a carbon steel pan like a stainless steel pan with the water droplet test.
No, because of the water droplets dance in the pan it’s too hot for eggs, you want a cooler temp pan than that for eggs.
Try the carnivore or zero to low carb diet - you can eat as many eggs as you want and lots of butter, saturated fats and all the meat, fish, poultry you want. Never have to fast, never hungry and those carby cravings disappear. I've lost 55 pounds in 8 months. That's why I started looking for an alternative frying pan to the non-stick and cast iron pans I have (which stick) because most of my food is now fried or roasted. Dr Ken Berry is a good place to start to learn more.
I bought a Mineral B on your recommendation. Have just seasoned it and now it's cooling. Why do you keep a separate pan for eggs if the pans are so good? Many thanks. You look good with your weight loss.
After cooking an egg or omelet in a well seasoned skillet, would you just wipe the skillet with a clean cloth or would pour some hot water in it first, then wipe clean and apply a light coat of oil after it cooled?
One important thing to note however is that you will never be able to cook in Carbon Steel with low amount of fats, nor should you even try.
If that is important to you, stick with non-stick.
Doesn't matter how good your seasoning is, it WILL stick every single time if the temperature is too low and/or you haven't used enough fat.
CDN Proaccurate Grill Surface Thermometer
.
This reduces the need for judgement (especially if you have an old hob with slightly poor controls like me!). $15/£10 from Amazon.
I commented earlier today asking what temperature you use Scott.
Also - a "cooking tip" ( I messed up on this alot) don't put cold food into a hot pan or it sticks (I put my eggs in the fridge).
Happy to buy you a thermometer Scott for all yr troubles. Send deets.
Thanks for all yr vids. Appreciated. I got Matfer 14" (11" diameter cooking area) pan.
Thanks.
Great checklist - my posts are becoming dis-jointed as I replied to a related video. To add + the Leidenfrost effect (Wiki/Google).
What do you think of that Matfer? Pretty darn huge? I will look into a thermometer...it's on the list. I'd give a caveat on the hot pan idea... some things cook better if you start them in a cold pan. I did a video on cooking bacon in carbon steel. If you put cold bacon in a hot carbon steel pan, it often sticks, but if you start it in the pan cold and then turn on the burner, it renders and releases and doesn't stick.
Would you possibly make a video showing how pancakes can be made in a carbon steel pan? I've always used cast iron, but I no longer have a gas stove so I'm trying to learn on an electric glass cooktop. Thank you very much.
Solid info. Thanks!
I have always used a laser thermometer and on non stick pans I would add the butter at 350 degrees, the temp that butter start to brown. My first attempt cooking on carbon steel the temp was to hot at 350, I'll keep trying. Could you please try using something like the laser thermometer so we could have an idea about what the actual temp of your pan is?
I will try it and see how it goes. On a gas stove, the temp keeps rising, so often once I get the eggs in and they start sliding around, I turn the heat down some.
The applause as priceless 😂
Thanks Uncle Scott, I have a Matfer 11" skillet on the way from Amazon. If this one works out plan on getting a smaller one to add. Been watching all your videos, very informative.
I have seen so many different ways to season a carbon steel pan, in oven method , potato skins method, bluing method etc.. I will probably use the technique recommended for the potato skins. Our goal is to get rid of our flaking , chipping teflon pans.
What is your opinion on the bluing method?
Yeah for real butter!!
BUTTER
Are scrabbled eggs a no go? I have successfully made them in my De Buyer but maybe it's not recommended by USK
Scrambled eggs are great! You can definitely make them. I usually don't make them in the videos just because fried eggs and omelettes seem a little better to show off the non-stick seasoning, whereas with scrambled there is a lot of scraping with the spatula.
@@UncleScottsKitchen thank you! I am guessing again the key is to beat them before placing them and giving them a second to set before scrambling with spatula?
I followed your advice with amazing results. Thanks!