I purchased a Made In piece at an estate sale. It has some rust and was wondering how to clean it up? I don't feel safe using it in its current condition. I believe it's a Wok (2 handles). Thanks!
I use coarse kosher salt and I cut a potato in half then I scrub it really well. Then I'd ride on the stove rub just a drop of oil then I'll wipe it out really well.
Modern dishwashing soaps are fine to use. They help prevent build up of carbon layer. If your pan can’t survive being washed with a dish soap, then it wasn’t seasoned properly. I wash all my carbon steel and cast iron regularly with soap and have never had to reapply seasoning and they still work perfectly.
Yeah I never understood why people are afraid of it. They must’ve never had to clean burnt on oil from a splotchy seasoned pan or bottom of the oven before 😂 that shit takes a lot more than dish soap to clean.
I was relieved when you mentioned seasoning "chipping." I used your seasoning in the oven method, and even fried potato peels as you suggested. I have only used my pan 4 times, and the seasoning is chipped in a few areas. Scared me, but now I know to just keep using and cleaning it properly.
I Put water in MY pan, boil it then take a scrub brush( plastic). His technique on the third pan is perfect. I season with lard 150 in the oven for 15 minutes, wipe it out then 300 for 30 minutes. Perfection!!!
I recently purchased a Made In steel wok and it has seasoned so nicely! I am cooking everything in it and the heat radiates so well. Best fried rice I have ever made was yesterday :)
Steve is awesome-Love this video series! As brief as the previous videos were, there were several inconsistencies between them and the printed directions provided with the carbon steel pan. This new format is super informative and clear. Anxiously awaiting your restore video-someone else took over cleaning duty and left water in my new carbon steel pan! Thankfully I was only a single seasoning in, but now have no idea how to handle the rust and splotched surface. What should I do next?
Thank you. This gives me the confidence to not over clean my carbon steel pan. Question: does it matter what kind of oil is used? I cook my eggs in butter. Can I use the wipe and store method when using butter?
My favorite pan, can you please demonstrate cleaning the none black carbon steel pan because my blue carbon steel is my most used and came package interior black compared to my Matfer Bourgeat Black Carbon steel which hadn't turned darker yet. They are both my beloved but differ in thickness and weight, although my blue carbon came preseasoned. I would like to you to tutor and demonstrate cleaning the lighter color one. Thanks
Steve....excellent tutorial....in the past year I have gone to some carbon steel but I think the one thing people (& some chefs) can't get past is doing eggs on this surface, frankly I would advise them to use a good nonstick pan for this because it ain't worth the aggravation of looking at egg "glue" -- for some reason with these pans most people start with eggs & this would be the last thing to start with, hence the complete discouragement using carbon steel.
Do a show about cleaning a porcelain coated cast iron casserole next please. Mine is a used one, but it is scratched a lot by the previous owner. Can it be rehabilitated?
I use Traeger all natural cleaner (smoker stuff) for cleaning my pans just spray a little on after the pan is cooled let sit a few minutes then wipe it clean and my pans look brand new, no harness or abrasive I re oil just a few drops just before use I don't like oily pans setting around. I love my made in pans and will be buying more Danny.
Coarse salt isn't all that cheap and you'll end up going through a lot if it's your main scrubber. I would just get a chainmail scrubber instead, which functionally does the same thing (scrapes off stubborn carbonized bits with very low risk of marring your seasoning; just make sure you use gentle pressure as aggressive chainmail scrubbing will eventually catch on your pan's seasoning).
I wish I had had these videos when I received my lead in carbon steel lock several months ago. I even purchased Made In pan wax. I followed the written instructions included with the walk to the note. The pan continues to streak, stick and discolor. I’m not sure what to do at this point
Hello, i made the mistake of using salt and water to clean my pan after only cooking bacon (installof just wiping it). After washing i dried it and set it on the range to dry completely but the next morning I saw a few minor patches of rust. Do I need to follow the restoration video with the baking soda and vinegar?
I've found that instead of trying to put a minuscule drop of oil in the pan, it is easier to put that drop on a paper towel, then wipe the pan with the moistened towel.
I have not used a dishwasher in perhaps 15 years, even though I have had them. Something about the mindless work of washing dishes and pots and pans that I find cathartic.
Great video. Is it okay to use things like the steel mesh (chain mail style) scrubbers to get stubborn things off of the pan or will it damage it or mess with the seasoning of the pan?
@Steve Barnett Thanks for the quick response. I tried the boiling method today on my Made In Roasting Pan and it worked great! I've got a couple Blue Carbon pans and was wondering why they didn't look as good as I thought they should, but even with using the mesh scrubber, they still performed amazing. I can't wait to see the results of NOT using those scrubbers!
Thank you for the clear instructions! I just bought a carbon steel pan and it was hard to grasp the concept of not washing my pan with water and soap. If I am cooking something with a strong beef scent and plan to cook something after that contains no beef, what would be the best option? Thank you!
This was good. It'll work for the flat bottom wok I suspect. I do have a question. On our wok we do have a brown stickiness up the sides in a few places. Why is this and how to I remove it. When I am stir frying the brown on the sides catches parts of my vegetables and meats. Any suggestions? Thank you. I do love the wok!
So I have a carbon blue steel wok that was seasoned and it's still pretty good except that yesterday I cooked some tomato sauce in there and it stripped all of it's seasoning so naturally when I washed it with water only it looks like stainless steel now I did dry it and I did apply some oil and a paper towel but it just don't look the same when I 1st bought it. It looks like stainless steel vow
Need close up of inside pan … received mine with the limited instruction book… wish I saw your videos before I started “seasoning “ mine because food is still sticking after using it numerous times. When will is be properly seasoned- or should I start all over?
@Steve Barnett Thanks- will try the grape seed oil- I had used canola. I have watched numerous videos.. will definitely keep working at it. Thanks for the feedback.
It does sounds like your pan may need to be stripped and re-seasoned. You'll need a chainmail scrubber, Made In Stainless Steel Cleaner (Bar Keeper's Friend works too), and gloves. Create a paste and scrub until you see the bare metal. After removing the seasoned layer, watch our video on seasoning carbon steel for guidance: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pJ0H6bbfwMI.html For additional help, email us at hello@madeincookware.com with a photo of your pan
recently bought the pizza steel - would greatly appreciate a video on how to season and clean this (a little trickier than the pans - as you cannot boil in them.. unless put in a larger pan? and cannot really heat up on the stove (I have induction, don't want to burn oil on the surface from bottom of steel) I have managed to get to level 2 or 3 cleaning need with one use - and ruined my seasoning. Paper towels get shredded with the sharp holes. Help :) - Would also love a video on how to actually cook with the pizza steel. Thank you and great videos.
Thanks for the suggestions on future videos! Much appreciated! Also, we do have a video already on how to make pizza using the pizza steel on our RU-vid channel!
I have an induction cooktop and was thinking of using the potato peel method of seasoning. I have also heard that you need to season the outside of the pan, bottom and sides as well. Easier done on a gas stove I would think. Can I do the potato peel method? If I do, must I always use that method or should I just use the oven method. Thanks
Help, I made a mistake and cooked something tomato based in my pan and totally messed up the seasoning. I have tried to re-season it several times but it hasn’t helped. What can I do?
Steve Barnett Thank you for getting back to me. It definitely does not have the nice non-stlck finish it started with. Very frustrated that I haven’t been able to achieve that. I have not scrubbed it with a brush and soap but maybe I do need to start over.
After I cleaned my carbon steel wok using the method you showed, I found few spots are peeling 😨😨😨 ( I can see silver) what should I do now? That was my first cleaning and i already re- season them. Is there easy way to fix the peeling or I have to re-season again?
Yes - that bothers ecologically conscious me also - only option I can think of are kitchen rags / dishcloths. But then you're left with pretty messy laundry.
No need for them to be used every day. If they're seasoned correctly, they will store well! We have many people who leave them in their second homes for months at at time with no issues!
I cooked food that had lime juice in its marinade, oops. My round carbon steel pizza pan, (the one with holes) now looks like a spotted hyena. How should I get this back into its winning shape? So far it seems to be more of a challenge than the traditional skillet.
Ok, what if I’m using the same carbon steel pan to cook steak, fish and my apple crumble.. how do I clean it then? Simply wiping it will carry the smells. Great video otherwise, thanks a lot for the tips!
The only thing I worry about is when you cook something and just clean it with salt and oil and the next day you cook some eggs for breakfast, wont your food taste and smell like last nights dinner?
Dishwasher is the enemy to all my pots, pans and knives! They don’t go into the dishwasher! My kids learned this lesson the hard way when mommy went crazy on them
@@tonygabagool Carbon Steel heats up significantly faster than cast iron and once seasoned, a smooth, non stick like surface makes Carbon Steel easy to cook with.
