HOW TO: Season your Black Carbon Steel Pan with Chef Naomi Pomeroy 

Hey Robert, thanks for the input! We've heard that some people are having trouble with tougher protective coatings and have communicated that to the factory to get it (literally) smoothed out! In the meantime, there are lots of good resources for startup and care here on RU-vid, and everyone is always welcome to write to us on social or at contact@matferbourgeatusa.com with specific questions- we'll here to help you get the most out of your pan. Happy cooking!

Oh, and our advice is to steer away from boiling to remove the protective coating...that might have the opposite effect!

Robert, I have carbon steel and cast iron. I season both of them the same way and have not had any problems. I use the Field method and do this every time I cook in either pan. fieldcompany.com/pages/how-to-season-cast-iron-pan-skillet-instructions The big difference is that carbon steel is smooth and takes a bit longer to build up seasoning. I have a Stargazer cast iron pan that is smooth and it took a while longer compared to my Lodge and Field skillets. Hope this helps.

@@MrBullet888 I appreciate the information, I do. However, at no point did I ever ask about seasoning method. Your information is great and I will use it in the future but the problem I have is with the protective (not beeswax) coating that is shipped on some of the matfer pans.

I read a couple reviews that said soaking the whole pan in rubbing/isopropyl alcohol breaks down the coating quickly. Acetone might work too. A high % bottle of either usually gets the job done. And/or prolonged high heat in the oven (with baking sheet under to catch any drips).

She said all you need to do is wipe it down and make sure it's dry and clean.

Yes you can, the chain mail won't remove the seasoning, assuming it's been properly seasoned. I only use chain mail where there are bits of food stuck to the pan that won't remove with a basic wipe.

What did you end up doing? I'm in the same position and considering seasoning in the oven or on a camping stove because I'm not confident in the electric burners.

@@devious2172 I have electric stove-top as well. I can season most of the bottom of the pan, but I use an oven method to get the whole thing. Otherwise, find a gas-powered camp stove, or a BBQ / grill or something!

Yes, they can. Having a work towel around to grab the pans is nice.

Everything acidic like tomato sauce, wine based sauces or vinegar based products. You should also not cook liquids for extended periods of time. If the seasoning builds up over time, you may cook some of these things from time to time. It will still strip some seasoning but not down to the bare metal.

@@berniem.6965 thank you for the info.i made the mistake of making some gravy in a relatively new pan. it took off some of the seasoning. appreciate the prompt reply

Making gravy or a sauce (non acidic) is fine. Yes, it may affect the seasoning on a relatively new skillet. But you can simply reseason it whenever necessary. A quick stove top seasoning only takes a few minutes. Don't overestimate the look of the skillet. It doesn't have to be completely black to perform. As long as there is at least a minimal layer of seasoning, everything is fine. Due to the smooth surface, drawn carbon skillets don't hold the seasoning very well. There's always some seasoning lost when using the skillet while new seasoning builds up. It constantly changes. As long as you don't see the bare, shiny metal, just keep cooking. If you see bare metal, reseason the skillet and keep cooking. People tend to make a big fuss about the seasoning. All it needs to do is protecting the metal from rust and avoid the food from reacting with it. If you want to learn more about carbon steel like different cleaning methods or seasoning methods, have a look at channels like Uncle Scott’s Kitchen or Cook Culture. You can also apply most information about cast iron to carbon steel. Both materials share most of their properties. Therefore, a channel like Cowboy Kent Rollins can be worth a watch.

@@berniem.6965 thank you for that detailed reply/info. it's really helpful for people like me who only just started using one.

Whatever one else has said about acidic food. I am also leery of frying fish in anything with a seasoning on them because they can pick up that "fried fish" smell and it is like when your dog gets skunked - a gift that keeps on giving. So just think twice if you want to do a fish fry with it.

You may want to check my answer to the other comment.

@@berniem.6965 . Thank you. I found your reply and will try it this week.

I emailed the factory about this. Basically they said just make sure to coat the entire pan with oil after each use, top, bottom, and handle

@@CapnHilts It needs an initial seasoning. But as I look at my pan, the outside is super slick and the seasoning stays .. because it's not exposed to food which might remove the seasoning on the inside.

It does not have to be. I did not on either one of my Matfer pans. They are fine.

Check my answer to Robert's comment. The skillets are made in Germany. Beeswax is quite expensive due to parasites that contaminate beeswax and a disease wiping out large quantities of our local bees. On top of that, there's more and more fake wax from China mixed with beeswax to profit from the high prices. While some companies like DeBuyer use beeswax as rust protection, most carbon steel cookware is coated with all kinds of oil, wax or plastic. If Matfer provided the original instructions from the manufacturer of the skillets, there would be a lot less confusion about how to remove the coating.

I hear you there. I would have liked to get another Matfer but the thought of going through the process of getting that coating off turned me away. Went with a de Buyer instead.

There's nothing wrong with your choice. DeBuyer and Turk / Matfer are both excellent brands. My only gripe with DeBuyer is them insisting on coating the handles of the lower priced skillets so they're not 100% oven safe. I still like them and have quite a number of them in my 'collection'.

I think it's mostly a way to expose the whole pan to oil of the right temperature for a certain period of time. But I don't know for sure, apparently potatoes naturally have some kind of acid in them; I don't know if that helps or if it's counterproductive.

The potato skins are simply a natural form of roughage, the salt is an abrasive, and the oil begins the initial seasoning of the pan. The real purpose of this combination is for clearing off every speck of shipping grease/coating so that it's safe to cook in.

I heard that. I try to explain to family members the benefits of carbon steel pans and why they should get rid of those lightweight "non-stick" pans they all seem to have. Only pans you should have are carbon steel, cast iron, and cladded stainless steel.

@@dbkfrogkaty1 You speak with knowledge and I agree completely.

Haha. Because these pans are not very expensive, and I'm sure they lock up the whole restaurant anyways. (I think cooks have their own personal knives, which they take home and secure)

What about using an SOS pad or similar? That should take it right out, right? For an initial seasoning, you don't need to worry about scrubbing off any seasoning yet...