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Seasoning in the oven works well too! Give it a head start with two rounds .. oven at like 350F to heat the pan, rub a thin layer of seed oil all over, let it heat fully, then wipe it all off [with a paper towel], bake at 450 for an hour, and give it an hour to cool. After the second round, frying hamburgers seems to really darken the pan as well, and to clean off stuck on bits, carefully deglaze it (not at full temp) with close to boiling water, dump the water, and light scrub with oil & salt. Wipe the salt away and you're left with a thin protective coat of oil.
Haha. Because these pans are not very expensive, and I'm sure they lock up the whole restaurant anyways. (I think cooks have their own personal knives, which they take home and secure)
Love his art! Just binged watched his show in Netflix and was one of the best I have watched this year. Love his always gentle spirit and mostly loved the fact that he not once made the contest9feel bad, just the opposite, he build them! Such an inspiration not just an artist, chocolatier, but most importantly his gentle spirit! Can’t wait for another series. Sign me up!
His accent is as delicious as his skills. Watching him work, hearing him describe his art, is such a treat and so happy his videos came up and subscribed. I subscribe to many artists and he’s the first with food. He inspires me to be better in my art hobby.
I dont understhand the whole potato skin thing. Seems like an old wives tale thing. I just coated the thing with a very thin layer of veg. Oil and put it in a 500 degree oven for 30mins. Then did that 2 more times and started cooki g with it.
I think it's mostly a way to expose the whole pan to oil of the right temperature for a certain period of time. But I don't know for sure, apparently potatoes naturally have some kind of acid in them; I don't know if that helps or if it's counterproductive.
The potato skins are simply a natural form of roughage, the salt is an abrasive, and the oil begins the initial seasoning of the pan. The real purpose of this combination is for clearing off every speck of shipping grease/coating so that it's safe to cook in.
“The American culture of dessert…” Let’s get real. Americans are _the_ worst at both bakery and culinary period! They have no culture except grease, excess sugar and salt. Everything they’ve ever known about the kitchen is borrowed and even then they manage to butcher it and make it overly salty or bland. My tongue was deeply offended the first time I tried the American version of buttercream cake. In fact, buttercream as icing is not as popular around the world as it is in America. Not only is it terribly unhealthy, but somehow Americans have bought into the very commercialized flavor of it from the very same corporations they raised. Most times they don’t even bother to experiment. They simply buy it off Betty Crocker and sell it to you. I’m from the Caribbean and never have we used buttercream as icing. We decorate with meringue. Then they tell you meringue or royal icing is too difficult to decorate with or that it is only for a specific use like cookies. The problem with Americans is presentation over flavor and lack of creative experimentation. Sad.
Can this be done on a electric stove top? This is the stove that came with my apartment and every video I watch all have gas or induction. I saved up for this pan and I have not done a first seasoning because everyone content is not using a old stove like I have. The inside is storage that's why I haven't tried the oven method. Thank you for sharing information on this
What did you end up doing? I'm in the same position and considering seasoning in the oven or on a camping stove because I'm not confident in the electric burners.
@@devious2172 I have electric stove-top as well. I can season most of the bottom of the pan, but I use an oven method to get the whole thing. Otherwise, find a gas-powered camp stove, or a BBQ / grill or something!
😮😅😮😅.. le maître ardent de la belle pâtisserie ''' fine '''. Sa façon de faire de vouloir maîtriser ses préparations est d'une délicatesse et d'une douceur inégalée.... Vouloir bien 😌👍😌👍 😌 faire ... c'est de son ressort.. le seul ... L'unique 😅😊😅😊😊
Merci Amaury pour ce petit voyage dans ton monde de gourmandise et la façon dont tu as créer cette magnifique perle dans cette coquille St Jacques .. C'est sublime !!! 🥰🥰❤❤❤❤❤❤
What happened to sportsmanship? To focus on and honor the good you find. Not search for what you don't like and rip the person's accomplishments into pieces.
Yes you can, the chain mail won't remove the seasoning, assuming it's been properly seasoned. I only use chain mail where there are bits of food stuck to the pan that won't remove with a basic wipe.
I absolutely loved this show! It's my favorite of them all. It's a joy to watch an artistic genius at work, willing to pass along his wisdom and practical experience. I also really loved the way he worked to understand his students, to better know how to reach them, especially if they were struggling... vs. the usual egomaniacs who merely criticize. Clearly, his motivation is not only to create works of art, but to influence and shape future artists, as well. That, in itself, is the rarest gift of all. When can we expect a Season Two? Soon, I hope!? Please!!
