How to Nuke and Re-Season Carbon Steel Pans

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Uncle Scott's Kitchen shows how to reset and renew your carbon steel pans, nuking Matfer, De Buyer and Mauviel pans down to the bare metal. We'll show how to remove bad seasoning and demonstrate how to season carbon steel on the stovetop and in the oven. And then it's time for the proverbial Fried Egg Test, as we'll show how to slide a fried egg like a hockey puck.
ADDITIONAL INFO:
1. I forgot to say which oil I was using to season the pans. It was Crisco vegetable oil. For good oils to start with, Mauviel says to use vegetable, canola, sunflower or avocado.
2. Matfer does not recommend the self-cleaning cycle, and I do not either. I would *only use it as an absolute last resort,* only if there is no alternative way to get your pan clean and the pan just won't work otherwise. The self-cleaning cycle is very harsh... only use it as a last resort.
3. Some people say using the self-clean cycle can hurt your oven. Mine still works fine. If you try it you may want to take the grate out. I left mine in, but it discolored a little.
4. I received an email from a viewer who soaked his pan overnight in vinegar. I do not recommend this. Using vinegar, lemon juice, tomatoes, etc., i.e. acidic ingredients, to remove seasoning is a short-term process... 5, 10, 15 minutes, maybe a half hour at most, and keep an eye on it. Do not soak your pans in acids overnight!
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Опубликовано:

19 сен 2024

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Комментарии : 983

@felicecaccamo68 3 года назад

This channel is the holy grail of Iron cookware

@UncleScottsKitchen 3 года назад

With the minuscule level of promotion RU-vid provides, finding it is about as difficult as the real one!

@felicecaccamo68 3 года назад

@@UncleScottsKitchen 😂😂😂😂

@patmulholland4247 4 года назад

I am going to be 73 in April and I learn new things every single day. Spend a lot of time in my kitchen...run my dishwasher about three times a day. You should have a million subscribers. I have been saving your page on my FB page.

@UncleScottsKitchen 4 года назад

Thank you very much! Nothing better than time in the kitchen. Happy cooking!

@milesb4231 4 года назад

I've found that if you add enough butter to anything it becomes non-stick.

@UncleScottsKitchen 4 года назад

Is it possible to truly have "enough" butter?

@shanegolba5464 4 года назад

I thought the same thing

@julesl6910 4 года назад

Man I wish, that's not true at all. Depends on the heat level - you try to sear a steak on a stainless steel pan, even with a gallon of oil, it's gonna stick. I like stainless steel for pots, but it makes for a poor sticky useless dishwasher safe pan.

@aarondrossart6026 4 года назад

@@julesl6910 what?? Really?! I've had 0 problems with a tbsp of oil/butter

@HughRogers609 3 года назад

@@julesl6910 It's supposed to stick in SS. You leave it til a crust forms, and it can be turned. some browning remains, and that's de glazed after and used to make sauce. Only a good pan for fat steaks though. For thinner steaks, a Cast iron or carbon is better.

@nhojcam 10 месяцев назад

i have found that after stripping (or even new seasoning), sand the pan with aluminum oxide 1200 grit to put microfine scratches in the steel so that the seasoning has something to latch onto and therefore will hold better. it actually works really well.

@Kgib338 3 года назад

I just finished a skillet that I thought was ruined. Passed the egg test with flying colors. Well pleased

@kimkristensen9556 2 года назад

You just saved my new De Buyer from an eternity in the pile of shame of unused items. Apparently my first seasoning was a bust, but the vinegar and starting over your way worked! My eggs are now sliding across the pan. Thanks!

@UncleScottsKitchen 2 года назад

Awesome awesome awesome!!!!

@kimkristensen9556 2 года назад

@@UncleScottsKitchen Hmm after that first success, everything now sticks again. You can see spotty steel parts around in the pan again, as if the non stick effect peels off again. No acidic stuff has been in the pan, only potatoes, meat and some eggs that ended up semi scrambled because they were stuck on the pan. How does one make a durable non stock coating?

@BlakeBake 22 дня назад

@@kimkristensen9556 What ended up happening with yours? I'm about ready to strip my DeBuyer after doing the oven season method. A month of cooking and I'm still not getting the non-stick I want.

@kimkristensen9556 22 дня назад

@@BlakeBake Well I'm never gonna use it for scrambled eggs or fried rice, but I use it for meat, potatoes and vegetables that require a lot of heat and like it for that. I do prefer my Lodge cast iron as it's more non stick and use that for fried eggs.

@robbeason 3 года назад

Even better, try combining the two first methods. Simmer the white vinegar for 20 minutes. Works like a char. Brings any CS back to a factory setting! Thanks Scott!

@BulletQuantum 9 месяцев назад

I think you put enough butter in the pan to make the egg slide around on bare concrete sir.

@soolenia9844 4 года назад

Literally can't describe how gratitude I am, have been using the wrong method for 11 times, my pan is still sticking to *TOAST*, got me so frustrated. Then decided to give it one last shot, and this method just came out perfect the first time, thank you so much man, much appreciated!

@UncleScottsKitchen 4 года назад

Awesome! Thanks, Solenia.I am glad the video helped. These pans are fun to use once you get them figured out. Many great meals await!

@janetg2508 16 дней назад

Rewatched this video before I nuked my 2 yr old Made In carbon steel. I messed up the seasoning the first time using too much oil. It was a mess. Too gunky . I simmered 2 large cans of tomatoes for about 2 hours adding a little water as necessary and it still had a lot of gunk on the bottom. But an SOS pad and LOTS of elbow grease broke through it all. It is a 10 inch pan so I used a scant 1/4 tsp and followed the rest of your in oven instructions. Came out great! Feels very smooth but not sticky at all. Thank you for all your very helpful videos.😎🌵🌴

@comesahorseman 4 года назад

You clever little devil! I never would have thought of stripping the pan with vinegar 😮. I'll keep this trick in mind, thanks!

@UncleScottsKitchen 4 года назад

I think lemon juice might work as well, but I didn't try that.

@comesahorseman 4 года назад

@@UncleScottsKitchen what also got my attention was the stripping the old can of tomatoes did on the other stovetop pan. I always thought people were exaggerating when they said tomatoes could affect seasoning, but I learned a lesson.

@Duschbag 3 года назад

Your my newest Hero. I have three very old Cast Iron Pans that I inherited from my Mother. They have about 50 years of seasoning on them. My "Witch of a Step Mother" threw them in a box and was going to toss em in the trash when I asked where they were... She said "You want those disgusting old pans...?" Since then, I purchased a new Carbon Steel Pan and have had headaches with it but think your NUKE procedure will cure my ills.

@UncleScottsKitchen 3 года назад

So glad you didn't lose them! Lots of family history with these pans. I really like hearing the stories of pans passed down from generation to generation. My mom is still using some of her grandmother's stuff from the 1920's.

@cwj138 2 года назад

I fucked up my seasoning and needed help. Thank you for this information.

@UncleScottsKitchen 2 года назад

Hope it helped!

@colbymoore3996 Год назад

Thank you, my lodge carbon steel pan was a gunky mess, did the vinegar method, then oil. UNBELIEVABLE results, fried an egg in butter, slid like a hocky puck as promised, love it when simple solutions work .

@UncleScottsKitchen Год назад

AWESOME! Feedback like this makes it all the more fun to do these videos. Glad it helped!

@joedanero5360 4 года назад

I just nuked a pan I've been fighting with for months. Years really. I put it away and broke it out again 4-5 months ago and have been fighting with it since. It's the same Debuyer you have in the video here. Well, I scrubbed it with soap and water, put vinegar in it to soak for 30 while swirling it and hand rubbing it every 10min or so, removed the vinegar, scrubbed it with coarse brass wool, rinsed it, honed it with a fine stone(there were high spots), rinsed and put vinegar back in, swirled and hand rubbed it some more, drained and rinsed, smoked pretty good with olive oil while wiping with paper towels, let cool, thin coat with olive oil. First egg that went in after butter skated out of the pan and on to the floor. I didn't see that coming. The next egg went into my belly. Nothing stuck anywhere! Thanks.

@UncleScottsKitchen 4 года назад

Awesome. I love it when people tell me something they have done to a pan that I have not heard of before, and honing with a stone to get out high spots fits the bill.... that's new! Egg went on to the floor... love it.

@eminusipi 4 года назад

I've used 100 grit light hand sanding to knock of the high spots, it works!

@ArmadilloGodzilla 4 года назад

Don't use olive oil, it has a low smoke point.

@joedanero5360 4 года назад

@@ArmadilloGodzilla I tried high smoke point oils and didn't have much luck. I used Chosen Foods avacado spray which has a 500deg smoke point. I also tried fresh flaxseed as the manufacturer suggested. Neither polymerized the same as the lower smoke point nonvirgin olive oil. I mainly use butter or olive oil and lower temps to cook in this pan. Scotts method has worked perfect, but I kept getting sticking right in the center of the pan where the DeBuyer logo is stamped. My conclusion after trial and error was that it wasn't flat and wouldn't take the initial seasoning in those spots. When I honed the pan the high spots were very evident around the logo. It also knocked down a lot of other very tiny high points. Now I have no problems with this pan and find myself having to refrain from using it when a better pan is available for the job. I've never cooked such amazing omelet's before watching the tips in this video!

@joedanero5360 4 года назад

@@eminusipi 100 grit seems a bit aggressive. I don't know if you're serious or trolling. Regardless, It'd be an interesting video to see what the short term and long term effects surface finish has on seasoning. I would think that too deep and coarse a surface would require a lot of initial seasonings and too fine the seasoning would flake or damage too easily, but I don't know. Might make a fun video idea for Scott.

@AlergicToSnow 4 года назад

Ok. Used the stovetop (gas) method on my brand new deBuyer 10”. Scrubbed the beeswax off. Heated while it went through the color changes back to a silver. Let it cool a bit. Seasoned once with oil. Took maybe 20 minutes in total. Did a 3 egg omelet. Perfectly non stick. Cleaned up with a paper towel. So much for fretting over needing a half day to season it ‘properly’. Amazing how much misinformation there is on RU-vid. Thanks Scott!

@berniem.6965 4 года назад

If you have a gas stove top, it can be really easy to get that new carbon steel skillet running. But many people are not so lucky and have to deal with closed heat sources. In that case, the oven method is the way to go. Due to the extremely thin layers you apply with that method, you have to apply at least 3 layers to get a decent amount of seasoning which turns the whole process into a 1-2 day project.

@AlergicToSnow 4 года назад

Bernie M. I get it. I’m extremely thankful I have a gas stove and, alternatively, a gas BBQ.

@UncleScottsKitchen 4 года назад

Thank you very much! Really glad it worked and wish you much happy cooking.

@UncleScottsKitchen 4 года назад

Agreed with that. Stovetop is quick and easy. Oven is easy, but takes lots longer. Pretty good results though.

@deltaunder1872 3 года назад

Thank you so much for this, Uncle Scott. I messed up seasoning a Misen carbon steel when I dropped a microfiber towel on it while hot and it melted. Long story, I scrubbed what I could and then nuked in the oven. Back to new again.

@UncleScottsKitchen 3 года назад

awesome! Glad the video was helpful!

@VMorgenthaler-yp6yz 4 месяца назад

I bought a (probably) cheaper in price and, therefore cheaper in quality, pan. The pan came with what felt like pre-coating. The instructions did not say to wash the pan first. Here are the seasoning instructions: oil the inside of the pan (amount not specified). Place on medium high heat for 4 minutes. Remove from heat. Let pan completely cool. Repeat 2 times. Needless to say, whatever was in that sticky pre-coating is now stuck to pan. Also, pan never got any darker. Glad I found your channel.

@PhreddCrintt 3 года назад

Brilliant. Of all the videos 'out there' (I've lost count!) this is by far the best. Thank you!

@UncleScottsKitchen 3 года назад

Thanks, Mike!

@skillfulenglish Год назад

You Da Man! Thanks for this! Got myself a DeBuyer two summers ago, but never got the seasoning right despite extensive internet research on how to go about it. Ended up with an incredibly sticky non-stick frying pan and a mild depression. Last weekend I decided to give it a last try or buy a new one, to my shame I even considered getting a pre-seasoned one… Used your videos for my last attempt and decided to nuke it with vinegar and then use the oven method. Even checked out the smoke point of the oil and converted Fahrenheit to Celsius … Lo and behold it finally worked nicely with a single try and I even learned how to fry an egg! What a day! Thanks again!

@nunoanjos8078 4 года назад

My new Mineral B seasoning was a bit ruined after the first few uses. Used the vinegar to bring it back to bare metal, and reseasoned. Looks just like the first seasoning. Now I'll try to be more carefull and not let the food burn. But the best thing is it's such a forgiving tool. If you screw up, just start again, and it's like having a brand new pan.

@UncleScottsKitchen 4 года назад

Agreed, Nuno. Very forgiving pans.

@mrasweden4014 Год назад

I kept on failing seasoning and cook without sticking again and again and again. Then i watched some of your videos now i have just passed the egg test. My mistakes: 1 Try season on induction 2 to much oil 3 when cooking i warmed up the pan to fast on the induction so all food stuck in the middle. Great channel. Induction is not optimal but If you warm the pan up slowly when cook it works ok

@guybrusht6313 4 года назад

I am a huge fan of steel pan, too. So make these vinegar and tomato thing simple. These are all about acid and you can just use citric acid water. And it is cheaper and more powerful!

@SpeedyPalomino 3 года назад

I slow simmer the white vinegar,,, works like a charm...

@tscarletespin2261 3 года назад

Thank you for your beloved pan “sacrifice”for the good of all carbon steel redemption!

@patmulholland4247 4 года назад

Okay, I totally blame you and your channel for this!!! When I bought this house it had an electric stove...glass top....then I met and married my husband who really likes a gas stove. Out goes the glass top....we got a gas stove. I got so tired of cleaning the gas stove so ask to have the glass stop put back in...and he being the kind man that he is, put in a new glass top stove. Well....since watching you, I have gotten to where I just want to use my cast iron and carbon steel. This morning I got up and said, I am sorry I ever got rid of the gas stove...so off we go to Home Depot...where we bought another gas stove and it is wonderful. I don't get it delivered til Mar 31, but I will be back in business. Thank you for everything I have learned since I started watching!!!

@UncleScottsKitchen 4 года назад

I replied to your other comment too. You know, cooking is one of the things in life that we can do every day almost no matter how old we are and really enjoy good food with family and friends... absolutely a great thing to do to buy a stove that makes you happy!

@boneman1982 4 года назад

I just switched to induction and it's amazing. Carbon steel hearts up instantly. Although after watching your video on warping I'm a little nervous, but I always use it on the burner that is bigger than the pan.

@tyanez 3 года назад

Dude, very helpful. Thanks. I'm a carbon steel newbie, and my original seasoning appears to be giving up on the job. I will give it the tactical nuke treatment!

@filmaadin 10 месяцев назад

Hi Scott. This video helped me rescue a nice 9 inch Mauviel M‘Steel pan. It had a sticky spot near the middle from the very first seasoning which I obviously did wrong, because I didn’t know your channel by then. I’ve had a love hate relationship with this one until I could fix it now. I took the whole seasoning off (using citric acid) and re-seasoned it once. It directly passed the sliding fried egg test. Thank you very much for your special content. I’ll keep watching it. 👍

@UncleScottsKitchen 10 месяцев назад

Thank you very much! Glad the videos are helpful and feedback like this makes working on them all the more worthwhile.

@AirborneMOC031 8 месяцев назад

Depending on numerous variables including what you did after the citric acid, applying citric acid when it could actually contact the surface metal than residual seasoning passivates the metal of a carbon steel pan. Meaning the citric acid grabs all those little free electrons and binds to them, making it much different for air and water to latch on to them to form what we call 'rust'. It won't completely stop rusting; but it does make it much harder for the metal and moisture to oxidize as rust.

@ervinfowlkes8326 3 года назад

Sacrificing 3 years of seasoning for the video - I had to subscribe. Good video. Can you make a video comparing the extreme sizes of the Matfer line? I saw they had a 17" skillet that blew my mind, but I can't see it anywhere.

@alchocho 3 года назад

this video has saved me a carbon steel pan, ive had this pan for over a year, never knew why it kept sticking or what kind of pan it was, accidentally soaked it in vinegar and was about to chuck it till i found out its carbon steel and i need to reseason it, my eggs slide right off now :D

@tscarletespin2261 3 года назад

Your testimony is reassuring. Because I have a $100 pan that I can’t get seasoned right and I’m afraid I’ve ruined it. But, Uncle Scott’s video and your testimony give me hope. 😁

@gamadmex 2 года назад

This is great. I have mad a Made-In carbon steel pan for some time, but I never really got the seasoning right, primarily due to my stove being electric, which I really do not like. And I think I made the mistake of using too much oil the first time around, and that was never truly dealt with properly. If you recall, I asked you a few questions on using the pan after watching your other video that mentions your mother's issues with hers due to the use of an electric stove. I'm going to do one of the first two methods this weekend, although I'm unsure which yet. And I'll probably season it in the oven, again due to the electric stove. I'll keep you posted. Thanks!

@UncleScottsKitchen 2 года назад

Let me know how it goes! Good luck!

@dbkfrogkaty1 2 года назад

My 11" Matfer had a bunch of carbon build up from a few years of hard use. So I decided to do the vinegar nuking on it. It took that pan down to the metal just like you said. I seasoned it on the gas stove top with some sunflower oil and it put a nice bronze color on it. Fried some scrambled eggs in the morning and slipped right out of the pan no problem. Thank you for the info, worked like a charm!

@ghanus2009 2 года назад

wow nice!!

@jordanxfile 4 года назад

I'm so glad you mentioned the tomato method being wasteful and that people can use an expired can of tomatoes. We sometimes forget how valuable food is, regardless of the price. This video is very much appreciated, as I might need to implement these methods one day for my De Buyers or my carbon steel wok. Thank you for sharing your experience with us.

@UncleScottsKitchen 4 года назад

You are welcome! My wife is a big stickler when it comes to not wasting food. We always are torn between buying a cheap big bag of something at Costco or Sams and not being able to eat all of it before it goes bad vs. paying twice as much at the grocery store but eating all of it.

@Doughy_in_the_Middle Год назад

I feel SO much better now because I came up with the cleaning cycle bit on my own. I was bequeathed a handful of cast iron pans that had rust and charred bits on them and did the same with them. The inside of the oven dusted EVERYWHERE with fine rust and also flakes of rust. I washed them really well afterward and they were GLORIOUSLY smooth, factory-reset. Then, just went about standard seasoning and the pans have slowly become completely non-stick and I love using them.

@UncleScottsKitchen Год назад

Awesome! I love hearing about cast iron pans with history... makes them really neat

@baosli 4 года назад

My worst nightmare is coming home from work and hearing "Honey, I did the dishes... did you know your pans were silver in colour? I had to scrub really hard to clean them!"

@UncleScottsKitchen 4 года назад

Ha! I think mine was when my wife started adding some A1 sauce to some gravy she was trying to make.

@HrWisch 4 года назад

Have you been watching "Stop! Or my mom will shoot" lately?

@AlergicToSnow 4 года назад

Ha. I actually had this happen. My parents had a business and had an older lady helping with housework. In the early days of Teflon the lady spent hours trying to get it off the pan.

@joedanero5360 4 года назад

I made dinner and a friend washed the dishes. Well, my horribly seasoned pan I've been trying to figure out was included. I just had something going with it too. It hurt so bad to say thank you. Luckily, I chose the correct words, they still talk to me, and they'll still wash dishes and be leaving that pan alone if they do so.

@UglyRugby 4 года назад

AlergicToSnow she might have saved you from developing cancer though...

@maximilianpothmann8765 3 года назад

Hi Unkle Scott, i tried so many Things before, nothing works, but now its perfect! The egg-Test... Perfect! Great thanks from Max from Germany!

@UncleScottsKitchen 3 года назад

Guten tag from Utah! Glad the videos helped!

@primary-user 4 года назад

Very handy information. Was wondering about an easy method to clean back my pan. Vinegar and Tomatoes are a great idea. Thanks mate! 😀👍

@UncleScottsKitchen 4 года назад

I have not tried this, but maybe you could put the tomatoes or vinegar in a shallow contain and set the pan in it. I usually don't worry too much about the backs of the pans as the gas burner torches everything pretty well.

@primary-user 4 года назад

@@UncleScottsKitchen I think the vinegar would be the solution, perhaps not so much the Tomatoes. (Cost wise) Was it just a cleaning vinegar that you used?

@geoffwalters6055 2 года назад

I bought a cronkin huge Mauviel at goodwill that looked like someone had dipped it in contact adhesive and coated it with Buffalo chips. I like a challenge. I don't know jack about carbon steel pans, but enjoy learning how to perfect my skills at being poor. This morning, after trying the first two methods, I removed this pan from the oven after the 4 hr. self clean cycle and yes, the remaining layer of Buffalo chips was ash. My first look at a raw carbon steel pan. Thanks for this and your other helpful tutorials.

@kevinmcevoy5067 3 года назад

Thanks for your videos! I'm also a cookware hobbyist and was very excited about adding a set of beautiful, and functional, carbon steel pans to my collection. I've previously built up a small assortment of cast iron pans which I managed to season nicely (albeit with a few hiccups along the way), so I felt confident about seasoning carbon steel. Alas, I've had an absolute nightmare! I've tried both the stove top method (on a gas burner) and the oven method, and although I initially managed to get them looking fantastic and passing the egg test, the seasoning flaked off immediately upon introduction to hot (soap free) water. I've stripped the flakey seasoning and decided not to repeat the seasoning process, but instead just cook with them and hope the patina builds up that way...

@sunraiii 11 месяцев назад

Glad to see what happens with the tomatoes. Absolutely wrecked the seasoning - great lesson material

@UncleScottsKitchen 10 месяцев назад

Thanks, sun!

@FastRedPonyCar 4 года назад

Pro tip: A paint and body shop can QUICKLY strip all old seasoning and gunk off with fine grit glass/sand/media blasting. I bought an old #10 Griswold cast iron skillet at a garage sale years ago and it was absolutely disgusting and had lots of surface corrosion and rust (one reason why I got it for a low price). I took it to my buddy who does paint/body work and not 2 minutes later, that skillet was absolutely FLAWLESS. Not a single speck of carbon or seasoning anywhere to be found. He said he'd have charged maybe 5 bucks to do something like that for a walk-in. My skillet tripled in value that day. Sand and walnut media are completely safe for cast iron and carbon steel and won't alter the surface. No need for hours of high temp baking or scrubbing.

@UncleScottsKitchen 4 года назад

Awesome. I have not reached the paint/body shop level yet... I didn't even know they could blast a pan.

@tlbfarm4473 3 года назад

No loud music = Mucho Bettah Acoustics!!!! Thumbs Up!

@anthonycarter3942 3 года назад

This is one of the best self help videos I have ever seen. I’m just getting into the carbon steel pans and this is the rescue help I need. Got to go back and redo, but you showed me how. Thanks!

@googleplay9522 3 года назад

Just followed your instructions. Works like magic. Strange they did not share this to us in culinary school. Very happy. Thanks a bunch

@UncleScottsKitchen 3 года назад

You are welcome! Glad the video was useful.

@ldio2221 4 года назад

First, thank you so much for all of your informative videos! Second, I'm so happy to have found this one. So I used the canned tomatoes method to strip the old patina and built-up black gunk, and since I have an electric coil stove which won't heat up evenly, I decided to apply a thin coat of sunflower oil placed in 475 degree oven for an hour, turned off to cool for a few hours until dinner time, when I fried an egg to test (after watching your how to fry an egg in carbon steel pan video). I'm happy to report that my re-seasoned Matfer pan boasted a beautiful black brown, but the fried egg still stuck a little. I wasn't able to achieve the ice skating result. Then I added a little oil to the still hot pan and fried an omelet. Egg stuck here and there but came right off when lightly scrubbed and washed under running hot water. After burning off all the water and applying a micro-thin layer of oil, my Matfer never shined so bright as its first christening (when it was first bought and seasoned using the potato/salt/oil method). That original seasoning worked like a charm. Passed the fried egg test with flying colors, then fried potatoes and potato pancakes--everything was ice skating at that point. But I, so stupidly, used white wine to deglaze the pan when sautéing...and stripped away my beautifully seasoned patina. To this date, I haven't been able to re-season my pan to that original seasoned state. I simply love my Matfer pan! Food just tastes so much better cooked in it; the best way to describe it is that it has the "wok" flavor that I covet. I hope with continued use, my pan's patina will develop further. Thanks again for the informative re-seasoning videos!

@UncleScottsKitchen 4 года назад

Thanks for the great comments, Dio! For your eggs, try heating the pan just a little more... it sounds like your seasoning is good but maybe the pan is a just a little cool. Also, take your eggs out of the fridge maybe 20 minutes or so before you cook them. See if that helps. I think you can get your seasoning back to the first christening!

@ldio2221 4 года назад

@@UncleScottsKitchen Update: My eggs are ice skating again! But I must let them set before touching them. I also adjusted to medium high instead of high heat and waited for pan to heat up before adding oil for all cooking. I can even make "egg crepes" that release with ease when rolling up in the pan. With a quick wipe of paper towel, voila! it's ready for the next cooking. Pork chops and steaks sear beautifully. But the bloody juices can get sticky/gummy, so I wash in hot water with scrubber, dry with towel, heat pan to evaporate all traces of water, and reapply micro thin layer of oil to condition. I can't thank you enough for your helpful tips!!

@GodGunsGutsandNRA 4 года назад

I used Easy Off Oven cleaner on my carbon steel pans, and some old yard sale cast iron pans. I then placed all the pans on my high BTU gas eye, and boiled water with a small amount of Dawn. I repeated this water boil several times on the cast iron pans because I had no idea what had been used in them before, and they are porous. After all the pans were back down to its base metal, I started the new treatment. I heated each pan over the gas eye until there temp was around 250 F, I removed them from the heat, and lightly coated them with Barlean's Fresh Organic Flax Oil. I carefully wiped all the oil from both inside and outside the pans until the paper towels were coming out almost dry. I then put the pans on the gas eye, and heated the pans to 500 F., and let them cool back down to around 250 F. I repeated the process of almost dry coating with the flax seed oil about 5 times with each pan. All of them ended up with a very dark surface, and absolutely zero residual tackiness. All of them passed the egg test. Now every time I use them, I wash & dry them well, place on burner, and bring to around 200 F. I then coat with a very lite film of Avocado oil, making sure to remove all residual oil, and allow them to cool. That was over 5 years ago, and each one still passes the egg test. Just saying, flax seed oil treatment depends a lot on the one doing the seasoning.

@UncleScottsKitchen 4 года назад

Great comments. I like your technique and I will see if I can give it a try with some cast iron I am about to get ready for camping season.

@mullerovasusan 3 года назад

Thanks a lot! I have my De buyer around 9 months and it was working very well, I was super happy (it is my first carbon steel pan at all), but then around a month ago I probably did some mistake and it became "burnt" on some spots, and was becomming worse and worse, even I tried to clean it and re-season, it didn't help.. now I understand I really need to clean it to the "silver" and start again :)

@UncleScottsKitchen 3 года назад

If you don't want to nuke it the whole way, you can get some steel wool and really scrub those burnt spots until you can see the shiny metal.

@sachinmesta4238 3 года назад

Hello there, there is another method of seasoning the pan, 1. After you have nuked the pan, dry and put the pan to heat (medium flame) 2. Add some canola oil same as what you want to do for shallow frying (till it fills the bottom of the pan only by say 1 mm or less. 3. Take an onion, dice it well and put in the pan, 4. Fry the onion well till the onion is translucent. 5. Filter out the onion infused oil in a glass jar etc so that you can use this later for seasoning. Throw out the onion that you have cooked or you can put it in food too, its good onion, 6. Heat the pan on medium high flame till and let the seasoning form. I have tried various methods, but this method has worked for me the best, that I can fry eggs and the pan behaves like it is a non stick pan.

@UncleScottsKitchen 3 года назад

I have not tried that method. What does the onion do?

@sachinmesta4238 3 года назад

@@UncleScottsKitchen When the onion is heated (fried) it gives out Flavanoids and organic acid content of onion juices pH (p

@doloressteffen9388 4 года назад

Thank you so much, I had a greasy sticky pan because the first seasoning went completely wrong and now everything is fine and works well :-)

@UncleScottsKitchen 4 года назад

Awesome! Glad the video was helpful. Thanks for the comments, Dolores.

@topcopy98 4 года назад

A few weeks ago I left a comment questioning your objection to flaxseed oil for seasoning carbon steel. Mea culpa, you were right and I was wrong. In fact, I was ready to throw out my De Buyer due to flaxseed build up. So it was a stroke of luck to spot this video. First chance I get (when the wife is out) I'll try the tactical nuke method with vinegar. The pan is relatively new and I'm sure it will do the trick. I just wanted to thank you. I'm a true believer now.

@UncleScottsKitchen 4 года назад

No mea culpas necessary around here... I've messed up seasoning many times myself and had to learn about flaxseed the hard way! Nuke, re-season and keep on cooking! :)

@jaimemedina3351 3 года назад

Ok. First of all, THANK YOU. You’re content has been extremely helpful during my resent foray into carbon steal. Second, your idea of putting it into the clean cycle of the oven is a stroke of genius. 🙏

@UncleScottsKitchen 3 года назад

Not sure I invented that but it does nuke them back. I've only done that with one pan after years of use... I really don't think you should do it unless it is a last resort. Some oven makers don't even put a clean cycle in their ovens these days because of the ultra-high temps and smoking. So don't do it unless you absolutely have to!

@sleebusjones 4 года назад

I nuke with oven cleaner. Doesn't waste anything and no scrubbing required. Used it on a cast iron pan with 30+ years of seasoning on it and it came out spectacular. Spray, bag it up, let it sit for a few days, take out and rinse. Done!

@UncleScottsKitchen 4 года назад

I have heard that people like that method but it seemed so harsh that I didn't want to try it. Any safety issues or anything? Just wear gloves?

@sleebusjones 4 года назад

@@UncleScottsKitchen Correct. I wore gloves and eyewear isn't a bad idea either. It seems super harsh, but actually it seems to treat the pan really well. After my experience with it, I know I can take any pan in any state back to original condition. It's really amazing how well it works and how little effort it is.

@UncleScottsKitchen 4 года назад

OK I will try it. I have an old cast iron from my wife's grandmother that needs some rehab. I'll try it with that. If it works, then with one my pans! :)

@sleebusjones 4 года назад

@@UncleScottsKitchen Awesome. I look forward to your results! :)

@sleebusjones 3 года назад

@@UncleScottsKitchen Any luck?

@gmcacadia9973 3 года назад

I seasoned my Mineral B pans as you suggested. I seasoned with lard rather than cooking oil. Later on (many days), when making scrambled eggs or meat , they tended to stick to the bottom. I am now to the point where I will follow this method and reseason the pans. Not sure what went wrong.

@UncleScottsKitchen 3 года назад

Hey Jim. Was the surface sticky when you run your hand across? If so, you might just need to bring it up to heat and keep seasoning a little longer. You could also try getting the pan a little hotter before adding the eggs and see if that helps.

@suzanneburkey 2 года назад

Thank you so much for this video! I have successfully seasoned my Misen Pan. After only one round and I was able to fry an egg without it sticking 🎉🎊🍾.

@UncleScottsKitchen 2 года назад

AWESOME! Glad the video was useful!! Thanks!

@wallyj2000 4 года назад

Hi, have you ever tried the Chinese wok method of just putting it on a high gas or propane burner with very light coating of either grapeseed oil or canola oil and just letting it sit there until it changes colours back and forth and rotating it

@TheOneAndOnlySame 3 года назад

You forgot the step where they add oil and let it go to smoke..

@jepolch Месяц назад

Thank you. This is what I need to restore my carbon steel skillet after I ruined the finish.

@UncleScottsKitchen Месяц назад

Glad it helped and thanks, JE!

@nathanielscore 2 года назад

Uncle Scott! This video was a godsend. Method worked like a charm and I'm loving cooking in my carbon steel skillet. It was definitely a learning curve from non-stick, but several of your videos have been directly helpful and love the channel in general! Me and my grape seed oil will be awaiting your next video eagerly.

@samuelbrainsample Год назад

I bought a cast iron skillet from an antique store a few years ago and the grease, etc. was so thick & crusty, plus it was someone else's grease, that I did the oven cleaning cycle thing. Only do this if you have an oven that really funnels the smoke outside and not right back into your home, because there was a ton of smoke that took more than a day to get rid of. It did bring that pan back down to bare metal once I cleaned the ash & stuff off. This was a nice Griswold pan too, so it was worth it doing it this one time but I'll not do this again unless it is at my sisters house, which has a true ventilation system.

@-CrampedStyle- 3 года назад

This earns a subscribe for the mere fact you sacrificed your Matfer's 3 year seasoning for this video.

@UncleScottsKitchen 3 года назад

Well worth it!

@BartFlossom 3 года назад

My oven does not have a self-cleaning feature, but I nuked my CS wok to Armageddon level by filling it with white vinegar and simmering on the stove-top for about thirty minutes. Excellent results - - bare metal!

@UncleScottsKitchen 3 года назад

Awesome! It might be a good thing that your oven doesn't have that self clean feature... I have been hearing that sometimes they cause as many problems as they solve.

@thatgirlinnewyork 3 года назад

Uncle Scott's Kitchen Mine doesn’t self-clean, but I’ve done my mother’s a couple of times, and honestly, the self-cleaning feature on ovens doesn’t even get all of the gunk you want cleaned gone! Mom never dirtied hers up too much, but she always liked that “new oven” surface. The smell throughout the first floor of her house from it cleaning was hideous for a day plus, so never again!

@mattmiller2761 4 года назад

Thanks Uncle Scott. Hey I cold smoked some salmon last week. This is the time of year, if you're in to that kind of thing. Awesome!

@UncleScottsKitchen 4 года назад

I do love some smoked salmon. I had a roommate one time who was half native-Alaskan... his mom would send some real-deal stuff from the bush and it was awesome.

@mikejones6898 4 года назад

high carbon steel pans are new to me. i thank you for this important information on this new pan......love and peace

@UncleScottsKitchen 4 года назад

Thank you. And to you and yours, Mike.

@patmulholland4247 4 года назад

I am so excited to get the new gas stove...you need to make more videos! But, I figure I can go back and watch you from the beginning.

@burkemccoy8828 3 года назад

New favorite channel

@UncleScottsKitchen 3 года назад

Thank you, Burke!

@rudrabarathan2737 4 года назад

Absolutely brilliant. Tanks.

@heinzebakedbeanz 3 года назад

I did something foolish the other day, tipped a can of tomatoes into some food I was cooking, the realized it would strip my seasoning! But I love your content, thanks for uploading this

@UncleScottsKitchen 3 года назад

What happened? Did it strip off?

@heinzebakedbeanz 3 года назад

@@UncleScottsKitchen Yup, big patches of seasoning came off. So I followed your advice, and stripped it back to bare metal and reseasoned

@alf3553 4 года назад

Between my pans and my new Sous Vide I think I need to buy some shares in a Paper Towel company.

@Ultrajamz 4 года назад

alf3553 i use to much PT... i dont trust regular towels to not be nasty unless you wash a ton of them everyday.

@UncleScottsKitchen 4 года назад

I think the carbon steel pan industry keeps many loggers employed!

@bustybroker1 2 года назад

If you toss in a ton of butter any seasoned pan will be non-sticky. But I do love De Buyer. The more I use it, the less butter or oil I need for baking eggs.

@jimshen0308 4 года назад

Uncle Scott just took down 25 enemies with the seasoned carbon steel pan...now he is ready for tactical nuke

@UncleScottsKitchen 4 года назад

Judgment Day is at hand.

@SeanTownsendStormrider Год назад

Thank you so much for this. I bought a Ballarini carbon steel pan because I wanted a non-toxic non stick pan to fry eggs in. I was on the struggle bus trying to get it seasoned, trying a bunch of different methods on top of one another and still getting sticking eggs. I scrubbed the hell out of it and used vinegar to get it back to bare metal, then used your stovetop method on my propane burner outside. It worked like a charm, I finally passed the egg test and know I can make breakfast in the morning without breaking out the teflon pan ever again. I've seasoned cast iron before but I wasn't getting along with this pan until I saw this video.

@austinsmith1689 3 года назад

Hey uncle Scott, I followed the instructions here to nuke (tomato method) and reseason my 12 inch made in carbon steel pan last night. All went well and it passed the fried egg test afterwards. However when I went to use the pan this morning to make bacon and eggs the bacon began to stick and left a lot of burnt on residue behind on the pan. I also watched your video on how to cook bacon in a carbon steel and followed the low and slow process, I even added butter first before adding bacon. I’d like to use this pan for bacon and eggs daily to replace a nonstick but after a month of experimenting with seasoning and cooking methods I’m still sticking. Do you have any other tricks or ideas to get a proper season on this pan? Thanks

@Flackfizer 3 года назад

Same here. Four different tries and shifting from vegetable oil to flax seed. I can made the pan look great but eggs stick terribly right away. Cleaning the stuck residue damages the seasoning and off we go. I am starting to think it is just not possible to do--at least for eggs.

@austinsmith1689 3 года назад

@@Flackfizer I think I figured it out. I did the oven method seen on made ins website with the oven a lot hotter like high end of the recommended temp. Get it to where it’s smoking but not too hot so that it burns the oil and becomes sticky. When something gets stuck on I use a soft brush with cold water after the pan has cooled and brush it lightly. It usually comes off without issue. Then cook with a ton of butter. Repeat. I haven’t re-seasoned for like a month.

@ruinsaneornot 4 года назад

Hats off to your dedication for losing your 3-year-old patina. Very nice video, thanks a lot!

@UncleScottsKitchen 4 года назад

My poor pan took one for the team!

@laurentinkoff4571 4 года назад

Love your videos... so helpful. I have Mauviel and Matfer pans. I have seasoned them well enough to pass the “ fried egg test” but after that things go off the rails. Scrambled eggs stick like crazy to the point that all the scraping needed to clean them removes the seasoning, same with sausage and bacon. I feel like I do more seasoning than actual cooking :( Can you help? Thanks!

@UncleScottsKitchen 4 года назад

Just taking a guess, but I'd bet that the seasoning is OK and you just need to adjust your egg technique, especially if fried eggs are OK and scrambled are not. These might help: Try letting the eggs warm up a little instead of real cold out of the fridge. I add a teaspoon or so of water to two eggs. Also, make sure you have the pan at the correct heat... if the butter slowly melts, too cold; if it splatters and goes nut, too hot; melts immediately and crackles, just right. Add the eggs when the crackling/bubbling just about stops. Hope this helps!

@kathyridgeway5235 26 дней назад

I am so glad I discovered this video -- thank you!

@caldrumr 4 года назад

I like how he uses high-quality San Marzano tomatoes to clean out the pan.

@UncleScottsKitchen 4 года назад

I wear a tux to mow the yard.

@godot5226 4 года назад

I like this type of conversation.

@MariePitcherella 2 года назад

"if you're a loon". Lol love it. Looking forward to resetting my misen pan that didn't get a good seasoning from their prescribed oven method. Thanks!

@vfp15 4 года назад

Thanks! Great advice. Question: will the one-hour oven seasoning method work on a warped Mafter? (I have an induction stove and, as you described in an earlier video, that doesn't work so well and it warps carbon steel pans.)

@UncleScottsKitchen 4 года назад

Yes it will. In fact, my Matfer is warped in this video. It's still warped from that other induction burner video I did. Still cooks just fine!

@berniem.6965 4 года назад

m.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TcI9vmz8i9A.html

@sacp2273 4 года назад

@@UncleScottsKitchen Warped outwards or convex can be a problem especially for Induction. I use gas and induction. If warped in a concave manner not so much but very rare. My carbon steel pans were gently warped outwards over 20+ years of use on my gas range. To de-warp them, I used a simple propane blowtorch and hand hammered them back to flat for use on our new induction top. Patience and even heating is paramount. If you don't have that just buy new ones at the restaurant supply or Amazon.

@dannytran173 Год назад

Tried Plutonium -239 but that didn’t work. Glad I found this video. Thanks!

@Ultrajamz 4 года назад

Advice on bending that matfer? Want it so the handle sits “flat” to the height of the pan.

@UncleScottsKitchen 4 года назад

I am too scared to try that. I guess you could just bend it. I have seen people banging these pans with mallets to try and flatten out the bottoms when they get warped, so I think they can take a pounding if you try it.

@berniem.6965 4 года назад

m.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TcI9vmz8i9A.html

@berniem.6965 4 года назад

So you just want to bend the handle? I'm not a blacksmith, but those handles are made of steel too. You may heat up the handle around the curved part (to the point where it starts to glow) and then carefully bend it to the desired shape. But keep any stress away from the part where it is welded to the skillet or it will break off. You should also make sure the handle cools down slowly to prevent it from becoming brittle. But to be honest, you should watch some videos of professional chefs using those skillets. It's no coincidence that pretty much all European carbon steel skillets have their handles shaped the same.

@TheMultisportGeek 3 года назад

I’ve done this. It works. Trust Uncle Scott.

@Ultrajamz 4 года назад

Careful with latex gloves and heat, if you make a mistake you will melt the latex right onto your hand and well... OUCH

@UncleScottsKitchen 4 года назад

Good advice! I have burned and cut myself seasoning these pans, more than once.

@henrysouth645 2 года назад

thank you I clear the rust just now. Was leaving the pan heating for a few mins... stain immediately came up, thanks!

@mpoisot 4 года назад

When doing stovetop seasoning, can you just do the "super thin layer of oil" method or is the "several mm of oil, heat until smoking, dump, wipe dry, heat until smoking again" method superior? Is the pan really building a layer of seasoning when all the oil is in there? Or is it only building seasoning after the pan is wiped dry, and that first part is just placebo? Or maybe it helps make the second part more effective, like getting the pan and oil heated evenly??? I hate the idea of "wasting" so much oil (and where do you dump it?), but if it works better then it's worth doing. There's so much myth and mystery wrapped up in seasoning that it's extremely frustrating to know what to believe. Serious Eats seasons using the super thin layer method: www.seriouseats.com/2019/06/how-to-season-carbon-steel-pans.html

@TheOneAndOnlySame 3 года назад

Use bath method. It will produce a more uniform layer. Use layer for maintenance seasoning. As for the disposing of the hot oil : take a metal recipient, lay its bottom with several paper towels, wet them (not submerged in water, only well wet, *you don't want free water in the *recipient, it will react really badly with oil, might even explode and splash you with burning oil* ) and then you can dump the oil in there, it will boil and look generally angry sure, but it's safe . once it's cooled, just throw the towels in your bin and wash the recipient with the usual dish soap.

@jonahdowney687 3 года назад

Found someone selling a wok they had screwed up seasoning for 10 dollars. Idiots! Thanks for the great video!

@sheet-son 4 года назад

Another word for carbon steel. Steel.

@Duschbag 3 года назад

Let's not forget that the majority of "Steel" pans out there are Stainless Steel and they are a completely different animal. This is why we specify the "Carbon" part of the description.

@Marlowyachtsforsale Месяц назад

I know this is an old post but just found it. I have several de Buyer and just think they need a serious strip down so thanks!!

@Marlowyachtsforsale Месяц назад

If I can put the de Buyer in the oven, how do I clean the outside? It’s super ugly and would love to get it to look nice again. Thanks.

@berniem.6965 4 года назад

The self cleaning oven method has a nice bonus. It also heat treats the skillet which adds another layer of rust protection. You may notice the light blue shine of the skillet, that's the last color of the heat treatment before it turns silver / grey again. You should also season the skillet at least three times with the oven method. Compared to the stove top methods, that layer of seasoning is much thinner. Therefore it's recommended to apply at least three layers using the oven method. There are also a number of other ways to remove the old seasoning. Lye and electrolysis are often used by cast iron collectors to strip old seasoning (and rust).

@UncleScottsKitchen 4 года назад

Great comments! There are many ways to skin a cat, as they say. I'm sure there are many other methods that I need to learn. I think you are right on that oven seasoning after the self-cleaning... it might need another one.

@HrWisch 4 года назад

@@UncleScottsKitchen To make the oven method not leave a sticky mess (and to keep the smoke at a minimum), the layers you apply have to be extremely thin. Therefore you should apply at least 3 layers to have a decent ammount of seasoning all over the skillet.

@patmulholland4247 4 года назад

I have a lot of cast iron...two carbon steel pans...one brand new that hasn't been seasoned. When the new stove is installed at the end of the month I am going to re season everything. I am going to try putting the DeBuyer in the oven with the handle wrapped in heavy duty aluminum foil...have seen RR put pans with plastic handles in the oven...I will let you know what happens. Love your channel..have learned so much!

@UncleScottsKitchen 4 года назад

Did you try the aluminum foil wrap yet? I'm interested to hear how that goes. I have not tried it myself.

@GypsyCurls 4 года назад

Since I’ve started upping my game with cooking and purchased Blanc Creatives and FINEX pans sets. Now videos like this are so monumental in caring for these now family heirlooms. I don’t have a self-cleaning cycle on my oven, I’ve used the daily Easy Off method for 40 minutes and was good to go again. It is good to know I can use plain vinegar to get the same results without the chemicals. It is also good to know that it is necessary to go through all those seasoning cycles before being able to deem it nonstick. I have a Matfer wok and crepe pan and those things seasons beautifully!

@MarkLK22 4 года назад

I’ve done white vinegar. Works easy. Don’t use lemon juice. Will work but too acidic and will eat away at the pan.

@UncleScottsKitchen 4 года назад

Good advice. Lime juice is probably similar. Once time I cooked some fajita meat that had lime juice in the marinade and man did it est away at the seasoning immediately.

@ketokira 3 года назад

Exactly what I needed! Thanks! Thought I ruined my De Buyer

@UncleScottsKitchen 3 года назад

Nah... these carbon steels are almost indestructible. Clean, reseason and keep on cooking.

@Nice-Riise.x Год назад

The satisfaction after failing 3 times . Whatching this video and getting it right on first go ❤️ fried toast with egg did not sktick ❤️

@getit9066 7 месяцев назад

I am linking this to Blanc Creative's lame how-to-season video, which merely turned my beautifel bronze-handled pan into a sticky mess. Thanks dude, you saved my pan . . . and you in no way resemble an ostrich. Much more emu-like.

@laokon 2 года назад

thanks for the oven clean cycle tip. Didn't think to use that to unseason :o

@UncleScottsKitchen 2 года назад

Remember that the oven cycle is only a last resort if nothing else works! It can stink up the house a bit and some manufacturers don't even include an oven cycle these days because they get so hot. So only as a last resort!

@robertgoidel 3 года назад

Thank you Uncle Scott, Great illustration of how to do this on steel

@UncleScottsKitchen 3 года назад

Thanks, rgoidel!

@mikeflerchinger5765 Год назад

Good info! Glad no music! So much better!

@diawongl.ac.4021 2 года назад

barkeeper's friend and a stainless steel scrubber is excellent too to strip everything down.

@MrRbillharz 4 года назад

I'm a cast iron collector, I have zero experience with carbon steel skillets. I just wanted to let you know that just about everything in this video could ruin a cast iron skillet. Using the self cleaning oven setting on a piece of cast iron can cause it to warp or crack. Always bring cast iron up to temp slowly. Vinegar will eat/pit cast iron and ruin the surface, use it only as a last resort to remove rust. And to cook non stick eggs and about everything else use a mixture of butter and lard or bacon grease. I posted this comment because someone posted a comment saying the color of one of the skillets has changed to a blue hue. I would think that this may be sign of damage to your skillet. I've seen a number of heat damaged cast iron skillets and color changes of blues and pinks are common.

@UncleScottsKitchen 4 года назад

Great comments. Like I said in the video, I wouldn't encourage anyone to use that oven method unless something was really wrong. I think you are right and that there is a chance it could damage the pan. I have heard lots of cast iron fans talk of cleaning their pans in the oven, but I have not tried that with a cast iron. They are similar but still slightly different than the carbon steels. It seems like with cast iron the seasoning penetrates down into the metal a little, whereas carbon steel is so slick that it kind of remains on the surface.

@HrWisch 4 года назад

Ahm, even cast iron collectors use 1:1 vinegar + water to soak their iron to get rid of rust / old seasoning. Maybe not for extremely rare collectibles, but for most standard stuff. Using vinegar (pure or 1:1 mixed with water) for like 30 minutes is perfectly safe. Will it dissolve some iron? Yes, on a microscopic scale. Unless you're not soaking your cast iron / carbon steel in concentrated vinegar (>80% acid) for days / months, you will not have any ammount of pitting that's worth mentioning. And yes, there are 'softer' ways to remove seasoning (and rust) from cast iron / carbon steel. A lye bath or electrolysis are good alternatives, but vinegar (I'd recommend 1:1 white vinegar + water which results in ~4% acid) for 30min is perfectly fine. The self cleaning oven method is also safe as long as you put the skillet into the cold oven. Most ovens lock the door anyways if you start the self cleaning cycle, so you have to put the skillet inside before heating it up. That way, the skillet will heat up with the oven rather slowly which will not result in cracking or warping. The self cleaning temperatures (450-500°C in most ovens) are also no problem at all for iron cookware.

@Berkana 4 года назад

I had heard that alkaline solutions remove seasoning better than acid, so perhaps a better way would be to use baking soda (sodium bicarbonate) in water and heating it until it bubbles and forms the more alkaline sodium carbonate, and leaving that to soak, rather than using vinegar for the stove top de-seasoning.

@HrWisch 4 года назад

There are a number of methods which all work. Acid, baking soda, lye, electrolysis, pyrolysis ... they all have their pros and cons.

@UncleScottsKitchen 4 года назад

I have not tried the baking soda method. I thought only acid worked, but perhaps bases work as well.

@rickagerstmann6040 3 года назад

The tomato simmering method was by far the most effective. I tried the vinegar method first, doing 2 half hour soaks. OK, but not great. Thanks for the info.

@ian4683 2 года назад

Probably because of the heat. If you simmer vinegar it will also have an increased effect, you can try it next time you need to go full Nagasaki on that pan