🍳The FLAWLESS Way to Season Carbon Steel

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Get the De Buyer pan in the video: debuyer-usa.com/collections/m...
Uncle Scott shows how to season a carbon steel skillet in less than 15 minutes. We start with a brand new De Buyer Mineral B Pro carbon steel frying pan (a favorite model that Uncle Scott has been recommending for years), give it an initial seasoning, and perform the proverbial Fried Egg Test to see if carbon steel can be nonstick after only one round of seasoning. Can you season once and just start cooking? Do you need to season the handle of a carbon steel pan? Do you need to season the bottom of a carbon steel skillet? Which is the best oil to use to season carbon steel? Find out all of the answers with this new video showing the BEST way to season carbon steel.
What is the pan in this video? It's a De Buyer Mineral B Pro 11" carbon steel, one of Uncle Scott's favorites. It's a great all-around size for a variety of tasks. Big enough for a steak, yet small enough for an omelette. Made in France, very high build quality, great looking design, and with an oven-safe stainless steel handle... it's a great choice for a variety of cooktops (gas, electric, induction, and oven-safe). They have been sold out for months but are back in stock now. To check prices and get one for yourself, use this affiliate link: debuyer-usa.com/collections/m...
More of USK's De Buyer Carbon Steel Videos:
- • Are you a PRO? De Buye...
- • NEW: Big De Buyer Carb...
- • De Buyer Mineral B Ome...
- • How's your French omel...
- • How to Cook a Steak in...
- • Is De Buyer Copper Coo...
*If you click on our affiliate links, it allows us to earn a small referral commission if you purchase something, at no additional cost to you.This helps us buy more kitchen products to review and make more videos, and is greatly appreciated!! We currently have affiliate and/or influencer links with Amazon, De Buyer, Thermoworks, Le Creuset, Smithey, Pleasant Hill Grain, and others.*
#debuyer #mineralb #carbonsteel #seasoncarbonsteel #cookingshow #food #foodie #cooking #cookware #kitchen #kitchenshow #debuyer #cookingvideo #friedegg

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30 май 2024

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Комментарии : 110

@DeBuyer-USA 24 дня назад

Thanks for the amazing instructions Scott! You truly are the best 😎

@UncleScottsKitchen 24 дня назад

I'm going to print this out and put it on the fridge!

@georgelesnick2003 27 дней назад

Congratulations uncle Scott on getting the endorsement and sponsorship from Debuyer. Well deserved. I hope you continue to give Matfer a fair shake in your reviews. I have lots of both. But I like Matfer. And their prices are so much better. Better value, I think. Keep up the good work.

@SteelShow304 27 дней назад

Love your philosophy uncle Scott: season once and just start cooking! Great video!

@OriginalAKH 27 дней назад

As Niles said, season your sauce pans in summer, crepe pans in fall, when winters upon us there’s food for us all. Unless you buy a new Mineral B per uncle Scott's recommendation... then do it right away. Thank you, USK! We love your videos!

@andregreen8040 27 дней назад

…and the look on Martin’s face when he said it. Lol

@chongli297 27 дней назад

I just reseasoned my de Buyer Mineral B Pro earlier this week (my dad had decided to place a wet saucepan on top of the cooking surface of the de Buyer overnight, giving it an unsightly ring of rust). Unfortunately I don't have a gas stove. I threw mine in the oven on self-clean for 3 hours and it burned off all the seasoning (and gave it a beautiful blueing)! Then I went to town on it in the sink with a bunch of Barkeeper's friend to get all of the cooking surfaces nice and silky smooth. Dried it off thoroughly and gave it a coat of oil, then popped it back into the oven for a couple of hours at 450. Now it's back to nailing fried egg (and scrambled egg) tests every time! Aside: thanks for the tip on scrambled eggs needing to make a sound when they hit the pan! Now I get perfect non-stick scrambled eggs in my de Buyer every time and it they only take like a minute to cook!

@UncleScottsKitchen 27 дней назад

The ol' wet pan rust ring trick... ouch!! These carbon steels are almost indestructible, so rust is no big deal. Glad you got it fixed back up.

@alexandermayer2026 26 дней назад

Please sear a steak. THEN show us a non-stick egg. Perhaps you should take bets on the result. I won’t enter the pool because I know the answer. Carbon steel is not non-stick. The sliding egg trick only works if only use the pan for eggs. Vinegar, sugar, Maillard bits. And just about any real-world cooking endeavors destroy the seasoning. And you are back to ground zero. And the leeching, metallic taste that you mentioned people enjoy in the carbon steel paella pan test might make it the new Teflon, global health disaster.

@PradyumnVij 18 дней назад

@@alexandermayer2026 how is it not non stick? At the time of cooking. It's non stick. I literally just cooked some chicken thighs and bacon a few hours ago. The chicken and bacon came out without utensils. The small amount of extra leftover fat that I came back to came straight off with a tablespoon of water and heating up the pan for 1 minute then wiping it out. Cleaning up non stick pans takes way longer and they only last 1 year.

@alexandermayer2026 18 дней назад

@@PradyumnVij neither of those require searing. I cook a lot of steak. The Maillard reaction causes sticking every time and requires re-seasoning. I have a standing challenge. Sear a steak. And then wipe out and cook non-stick, fried eggs. It cannot be done. None of the gurus has ever even commented on the challenge, let alone filmed it. My Curtis Stone non-stick is 7 years old and still perfect. My HexClad is also that age; it is bullet proof; and I put it in the dishwasher and scour it. To do a French omelette in carbon steel, the amount of oil needed is shocking. And unless you have gas burners, carbon steel will not heat evenly in 15 minutes; you have to pre-heat in the oven. When you use carbon steel, you are preserving seasoning, not cooking - no acid, no searing, and on and on.

@PradyumnVij 18 дней назад

@@alexandermayer2026 Do you not know what searing is? 😂 OMG I also cook a lot of steak which is why non-stick pans selling for for over $300 are hilarious to me as they are made to die, the expansion and contraction of metal over time cannot be matched by the layers of teflon, it eventually breaks away. It definitely isn't bullet proof. I make french omelettes for my wife and I every second day of the week, it requires some experience as does any skill. On carbon steel I need the same amount of fat as a non-stick. It seems to me as if you have a skill issue rather than an equipment issue. I've always used gas burners. electric burners suck for all cookware. Carbon steel doesn't heat evenly on gas burners so I don't think you've ever used carbon steel or cast iron. It takes my 10" pan 4 minutes to heat up, I have both 2.5 and 3.5mm thick pans. Good quality induction is the only way to get the entire pan to heat up evenly. Yeah preserving seasoning is awesome you know how much more desirable one of my carbon steel woks is than the crappy ones I threw away? It's not even always preserving seasoning. My grandmother's pans were all carbon steel and all of the recipes she's passed down to me essentially do a quick re-seasoning of the pan before cooking because she of the tomato and onion bases to a lot of the sauces. Steak is easy as you get the crumbly leftovers in your pan. throw in some water make a quick sauce or just throw some water in 2 or 3 scrapes, dump out the water, heat the pan for 1 minute, oil it and put it away. Non stick gets destroyed by the softest metals its so useless so then you end up having to buy silicone and nylon utensils and then they get destroyed because they can't take the heat of the pan. There's no way you're scouring teflon 😂 It's clear from your comments that you are a newbie to cooking. I'll be using cast iron, stainless and carbon steel. The only reason we have a non stick pan in the house if because my wife is not so good with the more challenging cookware. Maybe you'll get there when you learn how to cook.

@jwestrik9308 28 дней назад

Nice, I had to re-season mine yesterday. After cleaning it I was heating it up to dry it and to put some maintenance seasoning. I got distracted and the pan must have been an hour on proper heat. The kitchen was hot! All the seasoning was in powder form in the pan. Only a few edges had some old seasoning. So yeah, don't walk away from it! Now my pan looks similar to this one with just one layer.

@UncleScottsKitchen 27 дней назад

Holy cow! If you leave the pans long enough you can actually "blue" them. Thank goodness they are darn-near indestructible!

@jwestrik9308 27 дней назад

@@UncleScottsKitchen Yes, they did turn a bit blueish. The new seasoning does work a bit better even though it does not look as good yet. So perhaps it was needed.

@k7vgmike785 21 день назад

Just cooked breakfast in my new Strata pan. Works great so far. I'll try more later.

@tsukemono1 27 дней назад

Thanks for the clarification. Keep up the great work!

@aperson1908 27 дней назад

Congratulations on the sponsorship Unc! Well deserved.

@josjewezenberg 27 дней назад

I am so happy you’ve finally got yourself that sponsorship ❤ you’ve put more than enough of your own coins in to retain your credibility, and delightfully informative and silly as always. I am 35 pieces in myself, so I can relate to the financial acrobatics you need to get into to not go bankrupt on copper pans 😅 deBuyer is lucky to have you 👍🏻

@UncleScottsKitchen 27 дней назад

35 pieces!! Holy cow! Thanks on the sponsorship. De Buyer put a version of this video on their site... they have actual Michelin-starred chefs too, so felt pretty proud to be up there with the big guys.

@smithp67 27 дней назад

I have 2 De Buyers thanks to Scott. Really enjoy them.

@UncleScottsKitchen 27 дней назад

Awesome!!

@helencraw 28 дней назад

I needed this reminder on seasoning. Just ordered a Debuyer 11inch mineral b pro omelet pan. Looking forward to getting the first layer of seasoning going and then cooking lots of french and country style omelets. Thanks for all the great content on your channel.

@UncleScottsKitchen 27 дней назад

Thank you, Helen! Post back when you get your pan and do some cooking and let me know how it goes. You are going to enjoy that pan!

@AverageReviewsYT 3 дня назад

I already know how to season c.s. I'm just here for the ride lol. It's 2am.

@UncleScottsKitchen День назад

Welcome home!

@AverageReviewsYT День назад

@@UncleScottsKitchen 🍻

@kerrygubits6427 2 дня назад

Please advise seasoning with induction! Oven seasoning better? Thank you!

@golf18mike 26 дней назад

Really enjoy your videos. I just discovered you yesterday and I've watched several already. I just invested in made in carbon steel pans but now I'm wishing I would have gotten these. I just may return them.

@andrewrobinson1634 16 дней назад

If you're concerned about paper towel waste, you can do what I did seasoning pans in a professional kitchen - use a couple of sheets and grip them with tongs.

@grenaldalves 19 дней назад

put your stove rings and grates in the dishwasher on its self clean cycle works a charm

@UncleScottsKitchen 19 дней назад

They need it! I’ll prob just use the ammonia method

@Nordic_Sky 7 дней назад

It really helps to have the egg at room temperature.

@praetorxyn 28 дней назад

Love my Mineral B Pros. IMO this method only works on gas, which I no longer have. The oven method takes time, but it's bombproof. I use Buzzywax and rub a layer in while the pan's cold and wipe excess just like you did, put it in a 250 degree oven for 15 minutes, turn the oven up to 350 when I pull the pan out and wipe excess oil again, then when the oven is preheated bake at 350 for one hour and turn the oven off to let it cool overnight. I do this basically all week, 5 or 6 thin coats, until I'm satisfied with the result. Takes a week, but I've got other pans to cook with so it's no big deal. Just had to strip and reseason my 11" Mineral B Pro because I meant to leave the eye on Lo for a post seasoning after cooking, but accidently turned it to Hi and forgot about it for 45 minutes 😅 Pan was good as new after that though. These things are basically indestructible.

@vegancoffee 28 дней назад

An hour and 15 minutes oven time and doing this ''all week''? My sir, how much do you pay for your electricity bill?

@praetorxyn 27 дней назад

@@vegancoffee It's high regardless where I live. I seasoned 3 different sets of skillets 2 at a time last month and didn't notice a difference from the previous one where I didn't season any. We have a heat pump, and we have two old refrigerators and three deep freezers in the basement, along with the water heater being probably 30 years old and inefficient etc. Next to all that, running the oven a little extra isn't even noticeable.

@UncleScottsKitchen 27 дней назад

Oven method works well too, and I have shown that in some other videos. I just like the speed of the stovetop method and only doing it once. But you can season as many times you like... to each, his own!

@viacheslavkrasin3119 27 дней назад

Oven temperature depends on oil you have used for seasoning. Different oils has different smoking point . You need at least +25 degree Fahrenheit over smoking point. Another important point as now days an electric ovens are the mass product with pretty rough temperature sensors or they placed in incorrect area. Make sure you are using calibrated termomether or you can trust your oven

@praetorxyn 27 дней назад

@@UncleScottsKitchen Yeah. I'm just pointing out that I think the stovetop method doesn't work very well at all on electtric or induction stoves (it works for the bottom of the pan, but not the sides). It only works well on gas in my experience.

@andregreen8040 27 дней назад

I’ve used wax & grease remover to clean the wax off my Matfer and de Buyer pans. Removes all traces within seconds, then a quick wash in soapy water. Works a treat.

@leaguefan3186 23 дня назад

great informative video, just wondering if you ever reviewed the merten and storck carbon steel pan from a video you made a year ago..i was going through your videos and i couldnt find a review for it, thank you for your time and keep up the great work!

@knifesharpeningnorway 20 дней назад

This is the way!!! I just ordered two kockums jernverk one 24cm and one 28cm they come pre seasoned. I have had some carbon steels pans before so back to old good basic we go. The de buyer mineral b pro is always sold out here in norway its impossible nearly to get one.

@andreashjalmarsson9886 25 дней назад

Same procedure in a inuction stove?

@kencrane9726 26 дней назад

How fortuitous, I have that very pan (it’s great) and cooked a dish tonight that completely stripped away pretty much all of the seasoning. I have to redo it and will follow your recommendations. They have always worked for me in the past.

@asilver1234 15 дней назад

In this day and age, it’s more helpful to use an infrared thermometer to educate people on the pan temp at smoking, before the smoke, and when you turn the burner off, eliminate the guess work, just my thoughts

@michaelnorman4476 28 дней назад

Is this the instructional video that you were mentioning that Mineral B was going to ask you to do? And nice job on perfect seasoning first time

@UncleScottsKitchen 27 дней назад

Indeed it is! An edited-down version of this video is on their website.

@jonathanhill8337 22 дня назад

Uncle Scott, sorry if this is something you already know. But, I suggest trying Algae cooking oil for seasoning pans -- and LOTS of other cooking applications. It is the most neutral oil I've ever tasted and seems to have great properties (e.g., highest high smoke point). Algae Cooking Club is one source. FWIW

@profchaos9001 28 дней назад

The seasoning on the pan you pulled off the gas stove and the one you showed at the end looks very different, is it the lighting or the effect of cooling off?

@UncleScottsKitchen 27 дней назад

It's the lighting and overhead vs. straight on... everything is the same and the seasoning was done in less than 15 minutes, and the egg slid in less than an hour (had to wait for the pan to cool and that takes 20 -30 minutes after the seasoning).

@Hugh_Hunt 26 дней назад

Following along while making dinner. I assumed I knew what was going to happen. And then suddenly, "wipe wipe wipe wipe wipe!" lol.

@iya3757 26 дней назад

Never can have enough de buyer carbon steel seasoning videos. Nice one. But why didn't you crack the egg on the edge of the pan?

@matthudson9964 15 дней назад

I season all my cast iron in the oven, and it works great. For some reason, I can't get my carbon steel to season properly in the oven. I've tried multiple oils, temps, watched every video, stripped it down to bare metal time and time again, and it just doesn't work. Eggs stick like crazy every time. Seasoning looks great, feels great, but doesn't work. I have an electric stove and mainly use these pans for eggs as an alternative to nonstick, so the pans don't continue to get more and more seasoned with use. What I find is they lose their seasoning, despite trying numerous different cleaning methods. I've had good luck with the salt, oil, and potato skins method, but I'm going to try this one next in hopes that it creates a stronger bond.

@JustinEmlay 25 дней назад

I usually season with a little salt, garlic powder and paprika. To taste of course.

@H4KnSL4K 27 дней назад

Question: What temperature does the stove-top get when seasoning this way? With oven seasoning, one question is the necessary and best temperatures to use. So I think knowing the stove-top temperature when seasoning would be good!

@UncleScottsKitchen 27 дней назад

I don't know exactly, but I bet 500 - 550F or so. I think the peanut oil smokes at around 450 - 470F, so it is definitely at least that hot.

@H4KnSL4K 27 дней назад

@@UncleScottsKitchen Thanks! Stovetop doesn't work for a lot of us because we're using electric flat-tops; I think I'll season in the oven a little higher now, maybe 475F

@RA-rf4nz 26 дней назад

For those of us most unfortunate not to have gas cooktops, is it better to use the oven or should we use electric/radiant ceramic cooktops?

@wozzinator 27 дней назад

Does this method also work well for Matfer Bourgeat carbon steel skillets?

@UncleScottsKitchen 27 дней назад

Yes... it should work for any carbon steel skillet. You would only need to make sure you follow the cleaning method for whatever pan you have... the Mineral B's have beeswax, but other pans might have different coatings. If you have one of the older Matfers where they recommend the potato peels, oil, and salt method, I'd do that first and then use this method for maintenance/touch-up seasonings down the road.

@theoned200 19 дней назад

I have question, last year i got a carbon pan, its a no name brand, but i can not keep the rust of it, i only used it for egg. so maybee 1-2 time a week. but rust just keep coming, after use i dried with heat and gave it olie but a week later there was a lot of rust again.. is the big better and easier to keep rust free if you dont use is every day. got say that pan, have kept me from other carbon pans..

@tsukemono1 28 дней назад

I’m assuming we can use this method on a Matfer carbon steel pan? Or do we need the oil, salt, and potato method??

@UncleScottsKitchen 27 дней назад

You should be able to use this method on any carbon steel pan. The only thing you would need to change is that initial cleaning method. If you have one of the older Matfers where they recommend using the potato peels, oil, and salt, then do that first. But after that you can use this method for maintenance/touch-up seasonings down the road.

@joeb.700 27 дней назад

Scott knows what he's talking about. I had a Matfer that had that sticky film on it and it seemed I would never be nonstick and have that great blackened look. Then, I discovered Uncle Scotts Kitchen a few years back and followed his process, I now have a great looking nonstick carbon steel pan! I prefer Matfer because they don't have the rivets but who knows, maybe one day down the line I'll go to flip my eggs, the weld will break and I'll be stuck holding the handle... I guess then I'll have to add a vice grip to my kitechen utensils. Thanks for all of the great videos Scott!

@UncleScottsKitchen 27 дней назад

Thanks, Joe! If you use video grips to flip an egg that would be a great RU-vid video!

@christopherlaborde1670 27 дней назад

I had a Mafter on my shelf after years of trying to make linseed oil work and having a horrible experience. I’m on my 30th day for French omelettes. Not all winners, but most in the B, B+ range. Thanks US!

@elyselapalme7040 11 дней назад

Can you do this on an electric stove?

@shannon915 20 дней назад

Your 15th De Buyer piece?! Where do you store it all? 😂 I've vowed not to buy any more cookware (at least anytime soon) because while we have a decent amount of storage, we're about full up at this point.

@dbkfrogkaty1 27 дней назад

You might want to mention what happens after you're done cooking the egg and wiping out the butter. If you then sear a steak in that same pan the steak can take off some of your seasoning. So many newbies panic when that happens. Tell them it's all good! 🙂

@christopherlaborde1670 27 дней назад

Quick question: the more omelettes I cook the more the edges of the pan start to look like unseasoned raw steel. I am apparently slowly removing the seasoning, but how am I doing it with eggs and “French tablespoons” of grass fed butter? (The Mafter pan was seasoned with grapeseed oil) Are the paper towels abrasive enough to slowly remove the seasoning when I wipe out the excess butter each morning?

@brandonallison2617 12 дней назад

Which non seed oil would you recommend?

@UncleScottsKitchen 11 дней назад

I will do some checking on this. I got some avocado oil the other day and I will give it a try and see if it works.

@Yazeed99 16 дней назад

8:26 when I'm in a public bathroom and someone tries to open the door

@Wish1771 27 дней назад

Do you know why the seasoning flakes?

@UncleScottsKitchen 27 дней назад

Sometimes if you have a lot of layers on there and it is relatively new, it seems to take a while to harden in more. If you do this method, there shouldn't be much there to flake off.

@rustycoones9452 12 дней назад

I did this with mine today using canola oil and I barely got any colour idk what I’m doing wrong

@misashi69 14 дней назад

As for first seasoning it was impressive but with this much butter the egg wouldn't stick even if the pan was not seasoned at all...

@johnharper257 28 дней назад

A french table spoon of butter, aka a Julia Child tablespoon of butter.

@nathanjustus6659 27 дней назад

Until the international standard tablespoon in the early 1970s, in the UK a tablespoon was about 4 teaspoons. I suspect this was true in France too,

@UncleScottsKitchen 27 дней назад

French Pan Rule: When you cook in a French-made pan, you can use as much butter as you like.

@philipp594 27 дней назад

Hate the bee engraving on the mineral b's sooooooo much. Almost as much as the stupid handle coating. It's like they are trying to ruin the pan. The only thing I like is that it's a bit thicker than the pro version.

@UncleScottsKitchen 27 дней назад

Anti-bee! Ha! I like the bee... gives it a little personality.

@davidmillan2057 26 дней назад

i personally dont care for the rivets, matfer for me

@UncleScottsKitchen 26 дней назад

The Mineral B Pros are BACK IN STOCK after being sold out for months... if you want one for yourself, here's an affiliate link to check out updated prices and inventory: debuyer-usa.com/collections/mineral-b-pro?sca_ref=404835.2T2gLdk0je

@H4KnSL4K 27 дней назад

What a wiper you are! So, two intense wipe-downs after pouring out the oil. Wait, make that three with the final wipe as it's browning.

@jonthongpradit 7 дней назад

With that large amount of oil on the frying egg test, any pan can be nonstick anyway.

@UncleScottsKitchen День назад

It seems that way but is not true! I have show in other videos how using the same pan, same carton of eggs, same stick of butter, same stove burner one egg will stick and the next will slide... still have to cook them correctly!

@Luke.Cooking 23 дня назад

Sponsored by deBuyer. No wonder you over exaggerated and over sensationalized Matfer’s recall. Makes perfect sense now.

@VesnaVK 27 дней назад

I ruined my brand-new and expensive DeBuyer pan with this method -- it warped right away. Oven seasoning heats evenly. YMMV depending on your particular stovetop and the pan you're seasoning. Yours might work fine, but why risk it? Oven method: Wipe all over with oil, place in cold oven (upside down), turn to 425 F, turn off after one hour and let cool. (Dividends: No risk of burning yourself, no need for extra ventilation.)

@UncleScottsKitchen 27 дней назад

Sorry to hear on the warping... I have never had that happen to any of my Mineral Bs. Oven method works well too... I have shown it in other videos, but the gas stovetop is my favorite way.

@joeidaho5938 27 дней назад

I take your age old advice....and never "season" the pan any longer. I just cook....and just oil the pan a bit after any wash....without soap. Pan is fabulous. If pan gets slightly sticky, I just clean a bit with a mild scouring pad....that usually removes very little of the baked in seasoning. The way I see it, a pan does not need to be perfect. That becomes obsession, in my opinion. There is more to life than having a perfect skillet....lol.

@AereForst 19 дней назад

I honestly think you used too much oil. Look at all that blotchiness. You just need a super thin layer that you set down one above the other. Don’t pour oil into your pan. Wipe on a tiny amount with a paper towel then wipe off after a few seconds when you see micro-droplets. Let it smoke for about 2-3 minutes then let the temp drop to below smoking, now repeat. Or use your oven as described by the “Prudent reviews” channel. You’ll have a perfectly smooth seasoning that’s polymerized

@c-LAW 27 дней назад

A pound of bacon works great.

@Claudi771 27 дней назад

I wouldn’t use chemical laden paper towels, however (which appear what you use on wonderful cookware products you claim to so admire) - duh🥴

@UncleScottsKitchen 27 дней назад

Nothing's perfect, but I tried using ktichen towels before and that searing burning oil just ruins them... figure paper towels are the best way to go.

@H4KnSL4K 27 дней назад

@@UncleScottsKitchen I agree. Why would paper towels be chemical-laden? If so, get a different brand. They're bio-degradable - throw them in the compost, and they're naturally recycled (feeding the plants); so, don't think of them as pure waste.

@aperson1908 27 дней назад

@@UncleScottsKitchen How about lint free cotton towels from the paint section of a hardware store?

@Claudi771 20 дней назад

Use recycled paper towels then - NOT from huge corporations! Or take suggestion from above commenter. 😀