De buyer mineral B is an amazing pan. I bought one 18 months ago and went ahead and got another bigger one with stainless steel handles. I haven’t managed to ruin them yet. Food is delicious
1:28 I just got my first carbon steel pan, seasoned it in the oven ONCE and i've cooked three times with it now. I made some soy nuggets with just a tiny amount of oil earlier and the non-stick performance of this pan was honestly in line with what I would expect from a brand-new teflon pan. It's certainly WAY better than the 3 year old teflon pan i've been using until 2 days ago. Gonna try pancakes for breakfast tomorrow and see how that goes. But yea... extremely impressed
I wish I'd seen your video when I first began buying carbon steel. I read reviews on the internet that insisted you needed to season the pan 8-10 times before use; these 'over-seasoners' posted pics of their perfect, evenly-cured pan; pure black. Mine never looked like that, even though I tried the oven method of seasoning SO many times (my electric bill was out of control!) I ended up with flaking layers because I seasoned so often without waiting for the seasoning to cure. I gave it up and just began using them. They're perfectly non-stick, and although not as attractive as the posts I've seen from the 'season them to death' crew, they are perfect to me.
10 месяцев назад
Love the common sense here. I got rid of nonstick pans years ago. For me it's cast iron or carbon steel. One thing I noticed in my cooking is as I get older I've slowed down so I don't use super high heat as I did years ago, except for searing. I bring it down a little and it all turns out okay.
Love De Buyer (mineral B) series with the wooden handle. For those who cook in cast iron, plate steel and carbon steel a chainmail scrubber is a must have tool! It's surprisingly mild and can remove small bit of food that stick to the pan easily, bits that would otherwise turn to charcoal and negatively impact the seasoning.
+1 to the chainmail scrubber. After my brush, it's the second most used cleaning tool. Works pretty much like coarse salt but faster and without the mess.
Good advice all around, thank you. Oh, I've ruined enough pans that now my motto for pre-heating is "low and slow." I never crank it up at first. And I rarely ever use medium-high heat.
I recently got an induction cooktop, love it, had a cast iron griddle that was very rusty. I first seasoned in the oven a couple of times, then on the cooktop I turned it on low, oiled it, then brought the pan up in steps, of 5 minute increments.
@@dannyo3317 why would it, I use cast iron. True, you don't want to take a pan from cold straight to full power. If I turn on low, within 10 seconds, the pot is too hot to touch. Unlike other stoves which uses external heat, with these stoves, the pot becomes the heater.
So great to see a rational take on rules for carbon steel because when I see "rules" for cast iron and carbon steel it usually means "forget the food, you MUST have a shiny pure black surface at all times and at all costs". You know, taking hours to grind down the initial cooking surface like running a Zamboni over an ice skating rink, seasoning for days and days before the first usage and so on. This video hits all the true proper usage tips; the sweet spot between obsessing over visual perfection at the expense of just cooking food and carelessly doing things that actually make the pan harder to use effectively. The only one I know of who shares this well-balanced approach is Uncle Scott. Cheers!
Thanks for the video. You are very likable and you are so straight forward. My wife and I got a set of stainless steel pans for a wedding present in 1975 and we are still using all of them. We have supplemented them with non-stick coated frying pans but they don't last long. I have found that electric frying pans last longer and are easier to use than regular frying pans. I am 74 and do the breakfast cooking. I also have a 12" Lodge cast iron frying pan and recently bought a carbon steel wok. They are non-stick by a buildup of the seasoning. I think they will last a long time if cared for, by who ever inherits them. I do have a question. I am new to woks and stir-frying and want to know about how much heat to cook with. What temperature I should cook at, and how big of heat source. Our electric range has coil type electric elements. I also have a large propane burner like ones used to cook turkeys in oil.
The chemistry of the polymerization of oil on cookware (cast iron, carbon steel, and aluminum) is not understood (and certainly not discussed) by many of those who are attempting to “season” their cookware. An informed decision can be easily understood by reading Sheryl Cantor’s blog, “Chemistry of Cast Iron Seasoning: A Science-Based How-To”. That paper recommends using FLAXSEED OIL, an oil with a very low smoke point of 225 degrees F. This method, backed-up by science, is recommended by America’s Test Kitchen and many wok-using chefs including Grace Young, the author of “Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastry, with Authentic Recipes and Stories”. Those who use an oil with a high smoke point might compare the two methods.
What I see in common in those is that they are poly unsaturated fat mostly. That said, my non scientific opinion says both should make non stick surfaces. Is this a good conclusion or not at all lol?
Just purchased a Smithey carbon steel 12”. Followed their directions heated new pan on the stove to approximately 450 to 500° then a light coating of some avocado reheat until smoke, boom done. First started cooking some fatty meats with clarified butter, afterwards quick rinse in hot water, wipe dry, lite oil reheat to remove any moisture and pan works like a dream. Gets better with every use. These things are literally indestructible and no more concerns about what kind of utensil I can or cannot use. You can use a shovel if you want.
Have not seen your other content so I cannot compare, but this was really good. It really surprises me about the heat. I thought that was the whole point. I'm disappointed with my non-stick pans so now I will try this and see how it goes.... and I'm doing a bit of research on how to take care of my pans so that I don't ruin them. With that said... I'll start with one and go from there.
The problem isn’t the heat itself but the differences across the pan. An induction stove transfers energy *much* more efficiently and quickly than other heat sources, and carbon steel does not conduct heat nearly as well as aluminium. So the temperature across the metal has no time to equalise.
I put my pans in the oven at 400 with a light coating of oil upside down. Bring to temp, turn off and let come to room temp. Do it when you go to bed. In the winter I will do it any time I use the oven, after I cook and the ovens heated up anyways to put an extra coating on it. A few times a month. Eggs don't stick to my pans.
Never do that with Debuyer pans that have epoxy coated handles !!! They are not made for oven use ( 400° F for 10 mins maxi !! It is written on the package, and it is on their user manual on their site) it ruins the epoxy coating. The cast stainless steel handles are great for oven use. 👍👍
You can pretty easily fix the warp with a hammer if you know what you're doing. Just heat it up and gently bang it back into shape with lots of gentle hammer blows. Wouldn't try with a brittle cast iron though
I always cook with cast iron , when I am finished cooking I fill them with water and turn the heat on till I bring them to a boil and do that for a minute then I wash them in hot soapy water and reheat them with canola oil and re-season them. Never had a problem .I even cook turkey in a dutch oven.
Very well done. I’m very impressed with your engagement and awareness of the perspective of the viewer on the other side. I already decided to comment when you said you don’t always do this and asked for feedback- yes, definitely make more content as such. You’re great at walking those who don’t know through the process. Keep being you and doing your thing but this was great. Thanks for the clear tips with understanding of my neurotic or intrusiveness thoughts while cleaning a frikin pan hahaha
Great points. I love my carbon steel pans. You mentioned risk of warping with induction stovetop on high heat. I actually warped my Matfer pan on my electric stovetop when set to high. Unfortunately it didn't come back when it cooled. Lesson learned.
You're so cool! I watched many other videos on this topic and they just overwhelmed me that carbon steel needs such a precise care. I just loved your easygoing atittude! First video that really shows that these pans are not a rocket science, just cook with them, don't let them rust and that's it 😄 Thanks for sharing, once I buy my de Buyer I will make sure to come back to your channel 😎
My experience with carbon steel is that it needs less TLC than any other frypan. It's pretty much indestructible although you can warp it on an induction burner if you are not careful.
4:45 A related "DO NOT" when you have an over-heated carbon steel pan is shocking it with a cold liquid. Just take it off the heat or turn off the burner if you overshoot the desired heat. I made this mistake while I was cooking a big meal and left my 10" Misen pan on a high burner then got distracted. When I came back to it I was in a hurry to start the next dish, so I ran the overheated pan under the sink tap and it warped immediately.
absolutely love your style ! :) watching you being so happy talking about cooking makes me want to run to the kitchen and have some fun (and great advice). You gained a sub Sir
yo! great video. yep, after initial seasoning...JUST COOK WITH IT! i have debuyer carbon steel pans. yes, i did the old flaxseed oil seasoning (6 rounds!) in the oven at 425˚ with full cool down cycles. afterwards, i did cook a few eggs in butter and corn oil and it passed the slide-around egg test with flying colors. the following use was searing off steaks to cook ruth's chris style (sear + 404˚ oven to finish), and let me tell you what...every bit of seasoning flaked off on the bottom of the pan. even though i was using med-hi heat, all the seasoning sloughed off. after all that work...and then that! so, i went back to zero-base / fresh surface on the bottom of the pan (scouring pad), and before seasoning with high smoke point avocado oil, i did something a little different...BUT IT WORKED AMAZINGLY WELL! i took some 1200 grit alum-oxide wet/dry sandpaper to the inside bottom of the pan to get some light swirl marks for the seasoning to penetrate. after a good wash and rinse, i seasoned the pan on the stovetop as per debuyer's directions. and, let me tell you what...the swirl marks gripped the seasoning and i have not had to re-season or do anything to the pan...even after 5+ years. yep...JUST COOK WITH IT! keep in mind that you cannot use just any old regular wood sandpaper. it MUST BE aluminum-oxide sandpaper because it is actually abrasive enough to put swirl marks in the bottom of the pan (cuts into the carbon steel). i bought a smaller debuyer egg pan afterwards, and did the sandpaper treatment (bottom and sides this time) right from the get-go, and it has never let me down. i know it is difficult to scratch up the bottom and sides of a brand-new pan, but trust me, it frigg'in works!
This type of content is great. Let's say you're teaching how to julienne or chiffonade-seeing a chef muster through it with you is great! Makes it more relaxed. If we goof together-it's real to us. I tire of some trying to blow you away with their knife skills, etc. Voice over could be great as a summary of sort. Just got my induction and kinda psyched. Thanks!! (Ps: when I do buy a cookbook it must be Loaded w/ pics & list nutritional info.)
Just bought an OXO carbon steel barbecue pan for use on my Traeger pellet grill. I'll be cooking asparagus, carrots and peppers. I'm an experienced Dutch oven cook. For seasoning, I like bacon lard, and coconut oil has proven great for maintaining that patina. GMO seed oils, such as canola, corn, soy are to be avoided, imosho. 😄 Edit: I concur that your cast iron, carbon steel cookware will last and last; I own a Griswold no. 9 (11") handle griddle that belonged to my grandfather who was born in 1871. It's one of my go-to cookware items.
Very good video because it keeps it to the essential info, doesn’t overcomplicate it. Careful about the background music, this is ok, but don’t crank it up any louder for sure. Good flow in the presentation, good job🎉🎉
Hey great video, thank you! Just curious, I tend to leave left over fat from cooking on my pans (non-stick) sometimes for day or two, then just cook with it without washing. Would this habit of mine damage carbon steel pans?? I only use animal fats or coconut oil for cooking.
Really good info, thank you! I’ve been cooking on cast iron and stainless forever, but have been itching to get a carbon steel pan. This was just what I needed to know!
Got my first carbon steel pan for Christmas. Thanks for the tips. Between my Dad , brother and you, thank I got a handle on it. My fav pan for breakfasts for sure.
Great video! Thank you for this. You make it seem so much more simple working with carbon steel than other videos I've seen. Can't wait for my new pan to arrive. All the best from the east coast.
@THE FOOD-DEE I have ordered 1 Matfer (sp?) Size 11 and 5/8; and a smaller DeByuer (sp?). The DeByuer should be here this week, the Matfer, hopefully a week later. I'm a senior soooo I'm pretty sad that I'm so late to the carbon steel party. Having said that, I am a cast iron queen 😉. Thannnnk you so much for replying to my comment. WOW...That means more than you can imagine. Much love and light to you and yours. ❤️🕊❤️
well done video. i haven't seen your other one on seasoning the cs pans, but i think i can guess your technique, from the short jump clip you added to this one. am i safe to assume that you do the thin layer of oil, then heat of a gas (ng, propane, butane, etc) and burn the oil in on all sides? if so, i'd offer one suggestion. if you did it the way most wok cooks do their pans (typically carbon steel), they first just heat the pan up to where it goes beyond the browning phase. it will eventually turn blue. again...no oil yet. after that, let the pan cool down, then apply the thin coat of oil ( i personally use grapeseed oil...flaxseed oil's elevated status for seasoning is a myth). once a micro-thin layer of oil is applied, basically repeat the same heating method. or--from what i guess--is your initial method. after experimenting with a few cs pans, this technique works the best. from that point on, your pan is ready to use in everyday situations...granted people take all the other things you mentioned into account. and i'm talking about the non pre-seasoned type cs, like matfer, de buyer, etc. i have no idea what the seasoning method would be for bk, lodge offerings. those would probably be "just use 'em" varieties.
you are right, I just bought Ikea carbon steel pan, did seasoning 3 times as booklet suggested, then I was expecting a super non stick like real non stick pan, i put egg on the pan not pre-heated and it stuck like hell.
the IKEA pans are getting very mixed reviews but I think I might have figured out why. The instructions tells you to season the pan at 150⁰ C but neutral cooking oils like canola, sunflower- og grapeseed oil all have a smoke point of 200⁰-230⁰ C range. That means the oil won't "burn off" and leave a nice smooth coating but instead leave the surface sticky. If you buy a cs pan from IKEA you're probably a beginner to this type of pan (I know I am) so the chance of you making mistakes are higher. They can be fixed but if it goes sour you might be less inclined to try again. Kind regards - the research nerd 🤓
You can easily make your carbon steel pan buckle when cooking with it. E.g. you get the pan really hot and then drop something cold in it to cook it or you have been cooking stuff and while the pan is really hot, you drop some wine in it to deglaze the pan but unfortunately you drop a little too much - in both cases, your pan will buckle.
I bought my first de buyer. It’s not bad. It works just as my cast iron does, but I love my lodge cast iron better. Main reason… I feel like I can use much less oil and not have things like eggs stick. PS your tips are all good.
I have always found whether it’s my cast-iron or my carbon steel pans the best way to clean them is, first with a paper towel get rid of as much food or whatever is left into the garbage as possible or wherever is safe if it’s too hot and oil. Put the on back on the flame to keep it hot on medium heat. Get your sink water as hot as it possibly can get and then take your carbon steel or cast-iron and put it under the hot water and let it steam while you swish it around and dump it out. Then put it back on the heat and wipe it dry with paper towels. Let it get hot smoking again. Again turn your hot water on your sink and put a silicone mat on the bottom of your sink. If you have a Chinese style, metal, scrubber, or any kind of scrubber. Put on silicone Gloves, grab your scorching hot pan, put it in the sink on top of the silicone mat under the real hot water and immediately with your really long hot silicone gloves scrub in one circular direction all around your pad then rinse it out again put it back on the heat dry it off put a thin layer of whatever you use for seasoning turn off the heat when it’s almost cool, take a dry paper towel and wipe out any seasoning medium from all around your pan let cool and you’re done. This may sound like a lot, but the whole thing takes me about five minutes. My pans are like glass, nothing sticks.
I´ve always used hot water and soap to clean my seasoned cast iron and carbon steel without any trouble, although I use a cleaning brush to get rid of any bit of stuck on food, I find the salt method quite disgusting and if the pan is wet, it doesn't work that well, and always do a quick re-season before storing them.
Great pan tips. Never owned induction, personally I prefer gas though I guess it could warp a pan too. I like the speaking while cooking, etc but sometimes voice over is the only way. 👍
What actual temperature do you consider "medium" or kind of high heat? I use a surface temperature gauge and "medium" on my cook top is nearly 525 degrees F. WAY too high for cooking may foods, cast iron or stainless
Good video, a couple of caveats. You can use "cooking flaxseed oil" It has a high smoke point. There is a difference. And If you can get away with just wiping the pan out or just using water. You don't need to add any oil. There will still be a very, very thin layer of oil in the pan. Just make sure it's bone dry and wipe with a paper towel. I have sever ca pans, and haven't added oil after cleaning in years. Not a spec of rust.
exactly this. 95% of my cooking leaves an almost spotless pan. running hot water, no soap, no scrubbing and wipe it thoroughly with a paper towel, that's all.
Getting an initial non-stick seasoning is pretty simple: just add a little cornstarch to your oil. Im pretty convinced that the way seasoning works isn't just the oil, but carbon or something from the food, combined with the oil. Not sure exactly how/why it works, but it seems like the truth.
How do you know when to re-season the pan? Is every seasoning the same? You mention heating and adding oil after washing... Is this to season it again?
ANY electric stove: glasstop, induction, coil burners will ruin your pan if you put a cold pan on there and crank it up. I generally put my cast iron on the burner upside down to preheat. My carbon steel has a raised handle, so I just let it warm slowly. I've never tried it, but you could probably prevent this by heating the side wall of the pan with a torch before putting it on the burner.
Have you ever used peanut oil for seasoning, it has one of the highest ratings as far as smoke point (was recommended by a blacksmith for cast iron and does work better in it)
Bit late to the game here, but the bit about induction has a bit of nuance to it: In general, I'd agree to not go to super high settings on induction. BUT. If you have a high grade induction stove that does not have a center hot spot, you're going to be fine. I've put 3500 W into my 24 cm and 28 cm debuyer pans without issues. The issue is a high temperature difference between the center and the edge of the cooking surface. The thermal expansion is so uneven that it can warp your pan in this case. If the area that is actually heated is large enough, which is the case on good quality induction stove, you're going to be fine.
@@THEFOODDEE The rule of thumb here is: Any commercial grade induction stove top is going to be fine (I have a ZORRO ZIH 1 and a CASO ProChef 3500). For consumer grade stuff, especially the mobile units, there's really no way to tell reliably without testing them. I can't say much on the fixed installation ones because I have no experience with those.
One of my carbon steel pans spent its early life in a Waffle House. It was well-loved then, it is well-loved now. My favorite diner cook simply wipes his carbon steel pans clean and re-oils the surface, or rinses and wipes, just like with cast iron.
Sanded down one of my Dads carbon steel pans full of rust and have been using it for 10 years now. The small benefit that Teflon gives you, is outweighed by the price, longevity, versatility and heat tolerance of a carbon steel pan.
I just got induction and Made In carbon steel pans. They had me do the seasoning in the oven. I basically baked the pan at 475 (grapeseed based wax, which has 450deg smoke point) for 1hr. No warp, nothing. I have definitely had it up to 8-10 on the induction and its fine. Im going to guess that oven bake did something akin to tempering without the actual tempering in a liquid. Maybe its pan specific but these Made In pans have no such warnings. Just that you bake the pan and NOT use the induction to season it.
Never used them but I do want to try them . Ya not sure why debuyer says as it heats up unevenly very fast at high and boost mode which can warp the metal
Great video. You got a new subscriber. I have a carbon steel wok that I got off Amazon. They included instructions on seasoning. Very specific and helpful. Set off the smoke detector though LOL
Just got a 28 cm De Buyer Mineral B Pro. I have an induction stove. Should I season in the oven? And if so, how exactly? All the info I see and read does not give me clear advice. I get the impression stovetop seasoning will fail to to season the sides. Please help! Thank you very much!!!
yes you can in the oven if its the pro , thin coat of oil place in a 400 f ovenupside down for one our and then turn off oven and let it cool and repeat until your happy with the coating
@@THEFOODDEE Thanks for your reply! DeBuyer and another RU-vidr both told me to use the oven, but at 450°-475°. I just now pulled my pan out of the oven after an hour at 235℃ (455°F) plus cooling. Looks great!
Question: can I put my De Buyer pan in the oven? I read somewhere that the handle might not be able to handle oven heat, or that I can only put it in for 10 minutes at a time. What are your thoughts?
From experience, after cooking for a few times (all food non acidic), the seasoning will just slowly come off. This will be immediately obvious when i wipe oil on & off the pan after i clean it with hot water. I always just end up needing to reseasoning the pan as there's no n sign of the flaking in stopping despite having used it for months. What am i doing wrong?
Dude, I feel your pain! Seasoning a pan can be a real struggle. If you're using non-acidic food and still experiencing flaking, there might be something off with your seasoning technique. Try using different oils or adjusting the heat. And remember, practice makes perfect!
@@THEFOODDEE thanks for the reply I use canola oil. Technique as below. Clean pan with steel wool until nothing comes off Clean with sponge and detergent thoroughly Towel dry (towel will remain clean after drying, if not, then need to repeat above) Stove dry Wipe on canola oil throughout and evenly Wipe off all oil until as if it's all gone to the untrained eye. Bake in oven for 1hr on 250C, open door many (5hrs+) hours later to allow it to slowly cool down. It always looks great with gloss like finish after I take the pan out fresh from oven, but after 2 -3 of steak sizzling sessions and things start to fall apart gradually.....
