Carbon Steel Seasoning: Which method is best for YOU?

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De Buyer Carbon Steel: debuyer-usa.com/collections/c... (affiliate link)
This video is about seasoning carbon steel pans and helping people choose the best carbon steel seasoning method. Which is the best carbon steel seasoning method for YOU, stovetop or oven? This video will help you choose the right method for your pan and kitchen setup.
Step-by-step Seasoning Videos
- Stovtetop: • 🍳The FLAWLESS Way to S...
- Oven: • Oven Method: The ALWAY...
Like the pans in the video? Here are affiliate links to check the latest prices and get one for yourself:
- De Buyer Carbon Steel: debuyer-usa.com/collections/c...
- Matfer Bourgeat Black Steel: amzn.to/4cAOwfn
- Mauviel Carbon Steel: amzn.to/3WieiPX
- Smithey Carbon Steel: • Is $300 a MISTAKE for ...
- Lodge Carbon Steel: amzn.to/3S4yPVy
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Uncle Scott's Amazon Storefront: www.amazon.com/shop/unclescot...
Uncle Scott's Website: www.unclescottskitchen.com
*If you click on an affiliate link and buy something, I will earn a small fee, which allows us to buy more kitchen products to review and make more videos, and is greatly appreciated!! I currently have affiliate links with Amazon, Falk, De Buyer, Sur La Table, Baking Steel, and Thermaworks.*
#cookware #unclescottskitchen #cookingvideo #cookingshows #food #foodie #debuyer #lodge #mauviel #matfer #lodge #smithey

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Опубликовано:

11 июл 2024

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Комментарии : 47

@UncleScottsKitchen 24 дня назад

Check latest De Buyer carbon steel prices: debuyer-usa.com/collections/carbon-steel?sca_ref=404835.2T2gLdk0je (affiliate link)

@Cook-Culture 24 дня назад

Great work on the detailed video! But not enough Dad jokes!!!!

@UncleScottsKitchen 24 дня назад

Seeing if the algorithm prefers boring!

@Cook-Culture 24 дня назад

@UncleScottsKitchen even when you try to be boring, you're entertaining!

@johndoh5182 23 дня назад

Since you didn't mention it and a new person might be confused, that salt and potato thing isn't really to season a pan, it's to remove the protective coating that comes on some of the pans as you have talked about in your videos. Step one for a person who gets their new pan is to know if there's a coating that has to be removed. And this is the part that already makes a lot of carbon steel pans including woks a lot of work.

@srt10h4rml3ss 24 дня назад

always excellent advice. I use my BBQ gas element to season my pans instead of my wolf induction cooktop. Clearly just a way better method given my results, so much quicker than inside the oven.

@curtismatsune3147 24 дня назад

Stovetop method for me for the same reason mentioned in the video (faster) although sometimes when I'm re-seasoning I'll use the oven method for the ease of set-it-and-forget-it (just come back in an hour and turn the oven off).

@mikegu2527 23 дня назад

Method three - Use a gas grill while monitoring the temperature. Smoke stays outside Used it on my Matfer and Darto pans

@captainblackboots 16 дней назад

Hello Uncle Scott - I recently took delivery of a limited edition 4mm thick Darto 27cm carbon steel pan. It's about the same weight as a Smithey no. 10 cast iron skillet, it likewise has no rivets or protrusions, it ccepted its first seasoning like a champ and it's aesthetically a work of art. I think it's more than a match for anything made in France. (And I have the usual range of Matfer and De Buyer with which to compare it - largely thanks to your hard-won opinions and recommendations.) It arrived in Australia from Argentina in less than a week. I was so impressed by it that I immediately ordered another, slightly smaller version. I think you should review an example ... (but only if it doesn't conflict with any arrangements you have with other manufacturers, of course) ...

@matthewweaver1123 23 дня назад

Just bought a de buyer 11 inch a few hours ago after watching a few of your videos over the last few weeks. Figured you might have a seasoning video. Didn't figure it would have been yesterday 😄 (chuckling about the coincidence)

@H4KnSL4K 24 дня назад

I have a regular deBuyer pan, and i simply burned off the coating while seasoning in the oven. Oops. But now I can now reseason the pan (and now handle) in the oven whenever I want.

@TN-vf3cr 23 дня назад

i see the Baking steel x Debuyer pan in the center. Nice

@Rickflairshair 12 дней назад

WOOOOOOOOOOOOOOOOOO. I take it both methods are good for cast iron also? And, will you ever get a Smithey dutch oven? I am very curious how those cook and maintain.

@tomy3116 24 дня назад

I did an initial oven seasoning once to make sure the entire pan gets covered then did a stovetop seasoning with the salt and potato peel/onion method. Then I just cooked on it. I do have an electric flat top which is why I did the initial oven seasoning.

@PIANOPICTURES 2 дня назад

May I suggest an idea for the video? Get yourself some mint new carbon steel pan, and just absolutely ignore deliberate seasoning process at all. Sure, clean it a bit at the beginning, maybe cook a couple of throw-away pancakes for cleaning sake, and just simply start using it every day. I guess, maybe using a bit more oil and better preheating at the beginning. So, I'm curious, how would it go over time, say, a week or a month or so? I mean, over time, will it be seasoned without seasoning and how soon?

@hotmesshomeec 21 день назад

You can also use a handheld butane torch to help heat and season up the sides and handle of a pan.

@knifesharpeningnorway 23 дня назад

Even though i have induction i still get better results on the stovetop than in the oven myself

@MichaelE.Douroux 23 дня назад

On Uncle Scott's review and recommendation, I bought a Smithey Little Farmhouse carbon steel skillet. Beautifully made, expensive, but as a long-term value play, totally worth it. Without seasoning, I just started cooking and it performs great! I'm no carbon steel expert so I'm not recommending this approach just relating my own personal experience. P.S. Since these pans will last generations, for posterity, definitely recommend taking advantage of Smithey's engraving service.

@johndoh5182 23 дня назад

Any carbon steel or cast iron pan is an investment that CAN last more than 100 years if it's taken care of.

@MichaelE.Douroux 22 дня назад

@@johndoh5182 And a Ferrari and a Toyota will both get you from point A to point B. If I can afford the Ferrari, the trips will be more enjoyable for myself and future generations. Plus, unlike the car examples, maintenance for higher price artisanal pans and the lower price models will be exactly the same. Not to mention, the former will hold its value better than the latter.

@apuz13 24 дня назад

If I have a Lodge carbon steel which seems to have some of the seasoning chipping off what is the best solution for that? Should I just season it as is or should I strip it down fully then season?

@matthewweaver1123 23 дня назад

Actually have a good question for you. The new pan has a few specs of surface rust from sitting in the store for a time (it's not much at all i just want to make sure i get it all before trapping it under the seasoning) . What would be the best method to remove this before i do the first seasoning?

@M_Ladd 23 дня назад

Hey Scott, just wondering if you have ever heard of the Titanium Always Pan Pro it is "From Our Place" and is advertised as Indestructible. Sells for $195. Maybe you could do a review on it because I'm a little skeptical when even the size doesn't sound correct. Thank you.

@Panholistic 24 дня назад

With a new pan I like to do initially one or a few oven seasonings and then three times more stovetop seasonings to streghthen the seasonining before actual cooking.

@UncleScottsKitchen 24 дня назад

Six! Wow. How nonstick is it?

@Panholistic 22 дня назад

@@UncleScottsKitchen Let's just say that I have not had any sticking issues after my first couple carbon steel pans that I over seasoned. So I kind of agree with your statement that less is more regarding amount of seasonings.

@AdamCohn-jv3ng 22 дня назад

I think a good video would be how you store all your pans?

@ryants56 21 день назад

I notice you store kitchen utensils by hanging them behind your stove. I'm considering doing the same. Do you find that they get covered in aerosolized oils or dust? Are they tough to reach for if you are in the middle of cooking?

@andregreen8040 21 день назад

@ryants56 You’ve just answered your own questions.

@bryanvoo4808 7 дней назад

Please do a review on darto pan

@UncleScottsKitchen 2 дня назад

On the list but it might be a while!

@brandonallison2617 24 дня назад

how about a heads up test on avocado oil vs seed oil (grapeseed)?

@robgover8341 23 дня назад

Always use grape seed oil.

@trevorsmigiel1603 24 дня назад

I have a couple of Matfer carbon steel pans. I did not do the initial salt and potato skin seasoning. I have only done seasoning in oven. In general, the pans never seem super non-stick, and never get very dark. Is the non-stickiness because I am not using them properly? Or is it possible not doing the salt and potato methods has made the pans not perform as well? Edit: It looks like one of Scott's older videos talks specifically about Matfer issues and re-seasons a pan in the oven after cleaning it. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XJTd_9RBZUI.html So I suspect my issue was probably poor seasoning or poor use on my part.

@H4KnSL4K 24 дня назад

Good question! I have issues with black residue on my eggs, even when it is non stick. Is it maybe because I never did the potato peel seasoning?

@ryoukosan11 24 дня назад

Same exact situation. I'm curious as well.

@scotteisenbraun1581 24 дня назад

After each use just clean and lightly re-oil with a high heat oil like avocado. put on the stove on high until it starts to smoke and wipe with a paper towel.

@tkozikow 24 дня назад

What makes the Matfer different that they recommend the potato skin method? I have a Matfer that I need to season and the regular stove top method looks to easy and convenient.

@Visitkarte 24 дня назад

Only a new Matfer is different- the initial seasoning out of the box is different and the potato peels make sure that every bit of it is removed.

@robgover8341 23 дня назад

The salt, oil, potato skin method is just to remove the oil they coat the pan in for shipping. Debuyer now uses only beeswax that is why that method isn’t necessary with their products.

@tkozikow 23 дня назад

@@robgover8341 OK...guess that makes sense, but wish I knew that before I purchased these pans. I seasoned a small one this way a couple of years ago and thought it was a pain and the other is still in my pantry.

@Visitkarte 23 дня назад

@@tkozikow Oh, have fun seasoning it now - do tell how it went. Uncle Scott has a great teaching video for it, too.

@weqqqqew5637 21 день назад

it is also possible to hold the sides of the pan on the induction stove, and work around

@weqqqqew5637 24 дня назад

no matter how old you are, wenn you´re a new father you have a beard!

@davejacobs2205 14 дней назад

Unfortunately after months of struggling with high quality name brand carbon steel pans they get 2 big fat thumbs down. I've watched countless u tube's ad nauseum. There ain't nothin you can't do at least as well with stainless cast iron or better yet enamel coated "dutch oven style" pans. The amount of maintenance and hassle of a carbon steel pan sucks the joy out of cooking like an overlooked dry piece of meat. Don't waste your time or money on carbon steel.