Carbon Steel Seasoning: My Fool-Proof Method & What NOT to Do

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In this video, you'll learn how to season a brand-new carbon steel skillet. As I walk through the four simple steps, I also explain how to avoid common mistakes people make when seasoning carbon steel.
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Опубликовано:

26 сен 2023

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Комментарии : 103

@PrudentReviews 9 месяцев назад

Questions about seasoning carbon steel? Leave a comment and I'll be happy to help.

@mantid138 4 месяца назад

How much will the grapeseed smell from the oven? Is this something to do while others are not home? I assume it is at least a little better than a self-clean cycle.

@stjabnful 9 месяцев назад

Thanks for teaching the correct way! I appreciate you!

@thegreeneyej 9 месяцев назад

I followed Matfer’s instructions and those work very well too.

@Visitkarte 2 месяца назад

@medina__anidem Not everyone has a gas stove where the flames are licking the sides. Also, if the handle is carbon steel and needs to be seasoned, the oven is the only place where it can be done reasonably.

@r_cab314 3 месяца назад

I was able to achieve this beautiful seasoning using your method. Thanks

@rainman5231 7 месяцев назад

Carbon steel seasoning for dummies. My kind of video. Thanks.

@MisterKee 2 месяца назад

This is the best video on this subject I’ve seen. Thank you!

@PrudentReviews 2 месяца назад

Thank you so much! Glad it was helpful

@millinag3817 5 месяцев назад

Awesome ! I was struggleing to seasonning my de buyer. Your method is really awesome. I just put it in my gaz BBQ instead of oven. Perfect.

@opwave79 4 месяца назад

Thank you for the very clear instructions plus extra tips to ensure the seasoning is done correctly. I will use your method to season a carbon steel paella pan and later a wok.

@PrudentReviews 4 месяца назад

Glad it was helpful!

@Sigmatic850 7 месяцев назад

Your video helped me after purchasing two matfer pans. Turns out, I used too much oil. I like the grill method but I’m not sure about the oven method. Spouse doesn’t like the fumes.

@beefuzzy310 4 месяца назад

Thanks for the class. Seasoning my first pan today. Also, those mitts look cumbersome. Get some BBQ gloves for the kitchen. Love em.

@safetydave720 24 дня назад

Excellent video.

@PrudentReviews 23 дня назад

Thank you very much!

@user-cj3tj1tz9r 6 месяцев назад

Hey there. I just seasoned my brand new crepe pan. I wish I saw your video before that! I don’t think I removed all factory coating well and while seasoning the pan (on top of my stove) there are uneven spots of different colors and seems like there is some coming off 😒Is there anything I can do to remove all the factory coating and re-seasoning my pan properly?

@wozzinator 2 месяца назад

Your efforts are needed in the Matfer carbon steel recall!!

@PrudentReviews 2 месяца назад

I’m gathering information and will make a community post soon

@PrudentReviews 2 месяца назад

Here's the latest: prudentreviews.com/matfer-bourgeat-carbon-steel-recall/

@wozzinator 2 месяца назад

@@PrudentReviews thank you very much, Andrew!

@mukkaar 5 месяцев назад

Personally I have done debuyer in oven. Honestly it seemed to work really well. I assume it might be bad if there's food, but for seasoning it worked just fine and handle seemed normal afterwards. And I have ceramic cook top so it's my only option anyways.

@joaoalbertodosanjosgomes1536 9 месяцев назад

Interesting video. Carbon steel is new to the 🌎.

@PrudentReviews 9 месяцев назад

It’s been used in restaurants and commercial kitchens for a long time, but you’re right, it’s becoming more popular for home use

@joaoalbertodosanjosgomes1536 9 месяцев назад

@@PrudentReviews There are knives made of carbon steel.

@onua444 7 месяцев назад

Hi, awesome video. One question, there is difference in part when you doing evaporate of water. You say 250 Celsius and subtitle says 250 Fahrenheit, what’s correct?

@PrudentReviews 7 месяцев назад

Thank you! 250 Fahrenheit is correct

@Patrick_Gray 9 месяцев назад

Hi, thanks for the video. I bought a Mainstays 13.75" Non-Stick Carbon Steel Wok at Walmart. Has any one ever seen info on removing the non-stick coating and then seasoning it. I am going to try wet sanding it down to steel.

@beelmars5400 Месяц назад

Late reply, but someone suggested using Drano Gel. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-z3EjVjmBnE0.htmlsi=m9nsDrA1HCyVwAoX

@father042 5 месяцев назад

Cook Culture said that De Buyer pans are fine to put in an oven for seasoning And if you are really afraid of damaging the handle you could just wrap it in something like an alluminium foil

@IrinaBerndt 19 дней назад

I can’t find your link for seasoning De Buyer on the stove top

@daggermouthbp 4 месяца назад

How often do you have to season?

@meyou7041 6 месяцев назад

My question is this: you say not to use an animal-based fat because it can go rancid, but after going above its smoke point and polymerizing into carbon, how could it possibly go rancid? I understand not using bacon grease to oil the pan and then put it away in storage, but for the seasoning, it's cooked to a point that it's no longer fat, just carbon. How could that go rancid? I'm happy to be told that I'm wrong, I would just like to know why.

@user-fl4hx7ig2p 5 месяцев назад

Only mostly unsaturated vegetable oil goes rancid which means will get easily oxydized. Mostly saturated fat as Lard , Tallow. clarified butter or coconut oil or palmoil can be stored at room temperatures almost forever without going ranzid. Autjor most likely is vegetarian or vegan ;-) Still for the seasoning process and easy polimerisation I use and recommend raffinated sunflower or canola oil wirh a pretty high smoking point-

@REM69700 4 месяца назад

Right, what he said in the video is completely wrong. Vegetable oil is actually already rancid once it reaches the shelves, it has just been treated with hexane to remove the rancid flavour. Saturated fats like tallow are by far the most stable fats to use for seasoning (and cooking).

@meyou7041 4 месяца назад

but, going with the point you just made, wouldnt those two oils be rancid by the time you use it? aren't sunflower and canola (rapeseed) both unsaturated oils?@@user-fl4hx7ig2p

@Pow_Mafia 7 месяцев назад

Great Video, all the remaining questions I had we're covered in the Comment section!

@PrudentReviews 7 месяцев назад

Glad it was helpful!

@Pow_Mafia 7 месяцев назад

Its cooking now as we speak! theres some spot where I think I put too much oil, it kinda left marks is there a way I can remove them? Around the handle@@PrudentReviews

@PrudentReviews 7 месяцев назад

@@Pow_Mafia is it sticky or just darker than the other areas? If it’s sticky, give it a good scrub to remove as much of the seasoning as you can and reseason it. If it’s just blotchy, that should even out the more you cook - reseasoning again can help

@Pow_Mafia 7 месяцев назад

@@PrudentReviews Thanks

@edntz 7 месяцев назад

What is your opinion of people saying you don't need to go above the smoke point to season your pan and that 350 degrees or so is sufficient? I've also seen people season their pans with salt, oil and potato peels on a stove. Final question: Why do some people use steel wool to clean their carbon steel pans? Won't it scratch the entire surface?

@PrudentReviews 7 месяцев назад

There are a lot of differing opinions on this but the bottom line is that I’ve tested all three scenarios (slightly below, right at smoke point, and slightly above), and I’ve had the best results slightly above. Regarding the potato peel method, that works but I’ve found it doesn’t season as evenly and it doesn’t get the bottom of the pan, and the main point of seasoning is to prevent rust, so you want the whole pan seasoned. I wouldn’t use steel wool because it can remove the seasoning. Chainmail scrubbers work well for removing stubborn bits of food. They have enough texture without being too sharp.

@edntz 7 месяцев назад

@@PrudentReviews Great and informative reply as always! Really appreciate your insights. Your videos always gets a thumbs up from me.

@PrudentReviews 7 месяцев назад

@@edntz appreciate the support :)

@meyou7041 6 месяцев назад

You have to go above the smoke point or else the fat does not polymerize and turn into seasoning.

@stevelowry1460 6 месяцев назад

Does your Matfer pan spin on your glass top stove?

@joaoalbertodosanjosgomes1536 6 месяцев назад

Only God knows. I never cook.

@SmugBaldy 7 месяцев назад

Great video! Of course, I didn't follow this method when "seasoning" my pans earlier, so they look a lot like the pan you show at 2:07. How do you remove that gummy coating so you can re-season a pan properly?

@kilgoretrout3875 6 месяцев назад

My pan looked about the same too. I decided to try to remove it and start over. I put vinegar in the bottom and a little bit up the sides and let it sit for about 30 minutes. Then I used an SOS pad and scrubbed. My pan took 3 rounds of vinegar/scrubbing to get to the bare metal. After washing it I warmed it on my gas stove for about 5 minutes, let it cool then added a smidgen of grapeseed oil to protect it. I'm going to try his oven method tomorrow when I have time. Fingers crossed...

@vitalsteve1 6 месяцев назад

yellow cap easy off. hot water with dawn after.

@AereForst 20 дней назад

Oven cleaner spray. Put it in a trash bag and leave out for about 8 hours

@Watto1986 4 месяца назад

When I clean with hot water and a chain mail scrubber, the seasoned layer dissapear. What am I doing wrong??

@pizzacarp 5 месяцев назад

This is a super helpful video. I'm brand new to carbon steel, so I'm still learning. Unfortunately, I don't think I removed the factory seal well enough before I started seasoning. I've gone through several rounds of seasoning and absolutely none of it is sticking.. how do I remedy this?

@americanescu 3 месяца назад

Take some white vinegar and boil it inside the pan for 10-15 minutes. It will dissolve and disintegrate any previous seasoning coatings. Rinse it well (use only a scouring non-metal pad!), dry it thoroughly then season it with an oil that has a smoking temp of over 400 F. DO NOT go past the oil smoking temp too much or you will burn and flake the coating before you have the chance to use it! Make sure you go just past that point a little bit and let it bake at that temp for 30-45 minutes. Let it come down to room temperature slowly until it's safe to touch with bare hands. Then, take a few slices of onions and a few tablespoons of oil and cook them in the pan until golden. I only use wooden spoons as metal will scratch the bottom after a while and you'll need to re-season. Throw the onions out and wipe the remaining oil all over the pan in a very thin layer and store until the next time you use it. You don't have to fry onions every time you store it. Just from time to time is what I do.

@anony12 14 дней назад

What if it comes out spotty? Is there a way to fix it?

@end27 5 месяцев назад

can you please clarify step 3? after we dry it in step 2, do we have to wait till pan cools off to coat it or do we have to apply oil to it while its hot?

@andreifilip6364 5 месяцев назад

It looks like he's doing it pretty much immediately, hence the oven glove, but if you're not confortable with that, you can let it cool slightly, no problem at all. You still want it to be warm so that the oil thins out ang goes into every micro pore, but hot enough so that you can sort of slap it to feel the heat without burning yourself, but way too hot to actually hold is perfectly acceptable.

@PrudentReviews 4 месяца назад

This is correct. I applied the oil right after but you could wait a few minutes. You want the pan to still be a little warm - it’s easier to spread the oil.

@nineliveess 3 месяца назад

I got the 36 cm (14") De Buyer and it won't fit my oven :/ So I'll have to season in on the stove.

@mastermachetier5594 9 месяцев назад

How do you clean the pans after ? Do you scrub or not

@PrudentReviews 8 месяцев назад

Warm water and a sponge or chainmail scrubber for stuck-on bits of food

@Riverpeth 4 месяца назад

@@PrudentReviewsCan you use chainmail to remove the factory coating?

@PrudentReviews 4 месяца назад

@@Riverpethsoap, water and the rough side of a sponge will work better. The chainmail is better for larger bits of stuck-on food.

@scotty1time Месяц назад

This works generally, but you do not NEED to get to the smoke point. Something like 350 for a much longer time (12 hours or so) will work and technically polymerize better.

@camatis9661 Месяц назад

I still prefer my Field cast iron pans over a carbon steel (Aus-ion in particular). It takes up seasoning and holding it better than the carbon steel (essentially a flat sheet metal punch into shape).

@stevenlawrence5733 3 месяца назад

How long does the seasoning last for?? How many times a year does the pan have to be seasoned??

@icyyp5866 14 дней назад

if youre cooking with it regularly you shouldn't need to re-season it ever. Only do so when the seasoning is chipping or you cooked something acidic

@janhorak3446 Месяц назад

The egg sticks at all :D just give the agg one more second :D

@Brckach 7 месяцев назад

What is the best way to clean it after cooking and how to store it for later

@PrudentReviews 7 месяцев назад

Warm water and a sponge, a little bit of soap is okay. Use a chainmail scrubber for stubborn bits. You can also warm the pan slightly on the stove to loosen things up. For storage, dry it completely. You can rub a tiny amount of oil on it but if it’s well seasoned, you don’t have to.

@philippm2356 7 месяцев назад

Would be a perfect video for me if you just made some further explanations about cleaning and storage.

@walterw2 7 месяцев назад

it's less of a thing than people make it out to be! i'll scrub my carbon steel under hot running water with a scrub brush dedicated just to this task, with no soap. people use dish soap and it's fine but i don't and don't need to, even stuck-on scrambled eggs will come off with a little scrubbing once it's seasoned up well. once it's clean i'll put it on a hot stove for a minute to dry it off, then put it away, no big deal. every now and then if it looks like the seasoning is starting to wear a little bit i'll get it ripping hot on the stove then rub in a little oil, wipe it all right out then let it smoke until it stops smoking, now it's got a fresh layer of seasoning

@joaoalbertodosanjosgomes1536 6 месяцев назад

Be prudent in 2024.👍.

@ruesterjones1332 3 месяца назад

So you must go through a 2 hour process once you buy the pan as well as every time after you cook

@suefreivald7031 3 месяца назад

what to do if you have an already used and abused carbon steel skillet?

@AereForst 20 дней назад

Oven spray cleaner then start over

@ande100 9 месяцев назад

Do I just clean it with hot water and salt, like cast iron?

@PrudentReviews 9 месяцев назад

Yes, or a chainmail scrubber

@ande100 9 месяцев назад

@@PrudentReviews I got one, too. Ok! Thank You ever so kindly!

@400080vikkash 2 месяца назад

This pan is almost impossible to get coating off.. I used hot water, soap and a metal sponge with elbow grease for like 20 min to get it off..

@AereForst 20 дней назад

Use oven cleaner spray

@pjaymaen 7 месяцев назад

must this repeated periodicaly times?

@ProfessorTimbo Месяц назад

"As you can see, the egg is not sticking to this well-seasoned pan at all" [*Proceeds to show egg sticking to pan*]

@gregorybupp 5 месяцев назад

Tallow/Lard/Animal Fats won't go rancid if you are seasoning properly and using quality product. The process changes them into an inert polymer.

@pazu8728 4 месяца назад

That's what I thought too. They cannot go rancid after the heating process. On the other hand, some plant base oil is toxic by itself under high heat.

@dm9078 9 месяцев назад

No potato peels

@PrudentReviews 9 месяцев назад

The primary function of seasoning is to prevent rust and that method doesn’t season the bottom of the pan.

@full_metal2452 9 месяцев назад

Isn’t a Matfer very similar to a Dikfer?

@TheLMMish 5 месяцев назад

I mean, with that much fat in it, that egg can cook on anything

@utookmynames 5 месяцев назад

Watch it… you can always have a little more butter. The oil just keeps it from burning😂

@coreymoyers 4 месяца назад

Are you a vegan or vegetarian?

@matycee Месяц назад

at all...?🤔

@knifesharpeningnorway 17 часов назад

Uhm One can clearly see the egg sticking and egg stuck in the pan 🤣😂😅

@arekushisuruizu2968 3 дня назад

butter and oil together ? no respect for the heart it seems

@joehardy7984 4 месяца назад

You removed the best part of the seasoning. The beeswax has a double carbon bond. All you need to do was heat it a little then add your grape seed oil (another double carbon bond). The two make the perfect pair for polymerizing. I make seasoning blends specifically using grape seed oil and beeswax. Try this and tell me how beautifully those eggs slide around afterward. The difference in durability, darkness and slickness/non-stick was amazing to me.

@janekailey2173 3 месяца назад

Unfortunately, he doesn’t tell how to FIX the mistakes.

@andrewmundy 4 месяца назад

Even with butter and oil added you can see the egg is clearly sticking in the middle :/

@l2-4upphysicaltrainingover40 2 месяца назад

Steer clear or these pans!!! I have tried every one of these so-called full proof remedies, and they all are a bunch of crap you were going to spend hours and hours in your kitchen on top of the stove inside of your stove, scraping the pan, soaking the pan and vinegar and when it’s all said and done, maybe you can make an egg in your pan without it sticking to the metal, maybe every now and then. One out of five times. Maybe one out of 10. This whole iron skillet thing is a complete trap to make people waste all of their time for absolutely zero to no benefit. You can go into your supermarket, where they have a little kitchen section, pick out a nonstick pan, put a little olive oil. in the bottom of the pan on low heat very low. Crack your egg and put a little seasoning on top. Cook it low and slow and you will be fine. This cast-iron pan thing is an absolute scam to get people to waste hours days weeks. It’s one of these new things like being woke to suck you into The latest fad. Do not get caught up. Remember scrapbooking 1015 years ago? Everybody had to do it or you weren’t cool? This cast-iron pan thing is the next version of scrapbooking a complete freaking waste of time. Get out now before you lose your mind.

@smitty16s 5 месяцев назад

I don’t think your oven is oven safe. That thing is disgusting.

@americanescu 3 месяца назад

Oil and butter is KEY to make that egg not stick to that pan! You should have mentioned that, otherwise, it will confuse people who are new to these things. If you just use butter or oil alone, the egg WILL stick to the bottom of the pan. I've done this hundreds of times. It's not the newly seasoned surface you created that makes it non-stick! The only time the egg will NOT stick a seasoned pan like that, is if the pan is used every day and after many layers of seasonings, the bottom will become non-stick. And even that, is not really a guarantee. What a Chinese cook would do often is add oil, heat it up, throw that away then add another layer of oil on top of what's left in the wok/pan which makes the bottom non-stick. It's a technique. Using two types of oil, will (as you did) will create the surface chemistry for the egg not to stick to the bottom.

@user-cj3tj1tz9r 6 месяцев назад

@SeraphimCramer 4 месяца назад

For stripping the seasoning, I'd recommend using white vinegar. If you have a vessel big enough that you can leave it soaking in vinegar for about an hour, that'll completely break down the seasoning, & you can then just wash it off & start fresh. To guarantee you get all of the factory coating off, I used barkeeper's friend on my DeBuyer, & that seems to have done the trick.