@Cook Culture Amazing! I was wondering if I had done anything wrong after the first three days of seasoning (seasoned a few times the first day... then seasoned once every day there after....) but a week later.... with your step by step instructions, nothing sticks. Eggs, omelettes, nothing! Thank you!!!! The time investment is absolutely worth it and the post seasoning is a breeze! Am in love with my carbon steel pans thanks to you!
Such great news. So good to know that you will have a lifetime with the same set of pans! Good on you for putting in the effort and time to learn a lifelong skill. Happy cooking!
@@Cook-Culture And you are not kidding... these will last my lifetime and someone else's. I haven't had Teflon/non-stick for years but this is a game changer (have cast iron which I love, but hurt my hand haven't been able to pick heavy things for months).
@@williamadolphe7921 hi, can I know the temperature, how is the heat level if it's from 1 to 10? And do you use soap on pans? It always has an oily surface although I try to wipe a lot
@@larssonsoder4824 Hello, Larsson. I do not use soap at all. I use water, a scrubby... and then wipe with a towel or paper towel. Everything falls right off. I use beeswax to season and it requires very little of it. If you use oil, also use a couple of drops so that it doesn't stay oily. I use a chainmail scrubby (www.amazon.com/KITCHEN-PRO-Stainless-Chainmail-scrubber-Silicone/dp/B071FK6WL8/ref=sr_1_12?dchild=1&keywords=kitchen-pro+chain+mail+scrubby&qid=1627579502&sr=8-12) which is nice and takes everything right off, with warm water. Let me know your results and processes. Sometimes I don't have to use the chainmail scrubby because with the towel alone it gets clean (I do have a specific towel for the carbon steel pan and that's it's only use).
@@larssonsoder4824 Forgot to answer the heat temp. I never have to have it on high. I do turn the heat on ahead of time, normally one or two minutes. medium or medium high, depending on what I am cooking. And for seasoning, same procedure, since I have a gas stove, I'd say about 7 and let it sit one minute or so after washing rinsing and drying. Then I apply the beeswax and let it sit a couple of minutes at medium heat say a 5 or so. Let me know your results.
I seriously cannot begin to succinctly enough articulate just how much I appreciate this incredibly helpful and thorough video. I’ve wanted to buy a carbon steel De Buyer for several years now, but always got intimidated (and ultimately scared off) by “all” the work required. But now, after crushing this amazing video, I feel ready and confident in taking it on- it really seems easy now that I’ve watched this. Will be buying my first Mineral B tomorrow- they ought to be paying you for this… by far the most comprehensive video on the subject which answers any and all questions one could have!
Not for some. I've spent years teaching people how to season and some (lots) of people need to see it right from the start to the end. Once you know it, it seems so simple.
I do have a temp gun. What temp is ideal for surface temp? I have a Smithey carbon steel farmhouse on a gas stove. Using buzzywaxx. Thanks for all the good info!
I knew I should have explained that better! Sorry. The Field scrubby is a small ring chain mail square rag and I like it for getting in the corners. Our 'regular' one is a larger ring and wrapped around a silicone sponge. I use it as my main scrubber for most washing. Here there are: Field: www.cookculture.com/collections/field-cast-iron/products/field-cast-iron-chainmail-scrubby Regular: www.cookculture.com/products/chainmail-scrubbers
I was looking on your web site and found the seasoning you use. But you dont ship to europe wish sucks. Can you recommend something else as easy to use. Thats availble in Denmark/EU thx
Interesting to see what Jed will recommend, however I recently seasoned a new de Buyer pan and I used BuzzyWaxx Original Blend - Cast Iron and Carbon Steel Seasoning that I purchased on Amazon for about $7 US. It's made of canola oil, grapeseed oil, and beeswax. For me it worked fine. I followed his recommendation and took 5 days to season the pan and it worked fine.
Howdy, I found this, www.josephdaniels.co.uk/product/baking-steel-seasoning-wax/, but I also have a subscriber in London that makes some but I can't find it at the moment. I'll see if I can dig him up.
I don't know if you will respond but i have to try. I used your method on a de Buyer and used my induction. It created a dark (almost white) dot in the middle. I'm guessing your induction had a really high surface area where the magnets are situated and mine has only a circle in the middle that is not the size of the pan. Will that effect my cooking if the main heat is in the middle?
Hey! I'm using gas here. What's the temperature that the pan reaches with an induction cooktop at "6"? Is it a problem if the center of my pan is well above the smoke point of the oil?
This is THE BEST video I've ever come across on how to season carbon steel pans, and I've watched many other videos trying to figure out. You helped me to see all the things I'm doing wrong and how to season correctly. Also, I'm totally with you on the mission to rid the world of non-stick coatings and disposable pans, for the sake of our bodies and the planet. Thank you!!!
Thanks for the info! I received my De Buyer pan two days ago..and I just finished my 4th round of seasoning this morning. I have been using the oven method- an hour in the morning and an hour at night, and letting it cool in between. The handle didn’t suffer from it and the pan is a nice and even copper color. So pretty that I am hesitant to use it..🙂. Update: Made my 1st omelet and nothing stuck!! The 4 (super thin) coats of seasoning were so worth it! The oven method made sure it was evenly coated and I didn’t have to stand over the stove to watch it.
Great news. Yes, hard for me to 'recommend this method as it does against the manufacturer's own instructions but it really is the best way. Good on you. One word of caution, go easy on the surface for several weeks as even the oven method does not harden the surface as much as I'd like and it takes a bit of cooking to really lock the surface down. Have fun!!
Hi, I bought De Buyer this summer in France, just like the one you are using. ( the handle looks like yours. It was only 30euro, very cheep.) I seasoned using instruction, cooking potato skin with oil. It kind a worked, but it was not seasoned evenly… Then, I cooked tomato source and seasoning pealed. So I started again. It seasoned still uneven. Your video is the first video using bees wax. So, you apply only bees wax for seating??? Cooking using great seed oil is still the seasoning process? Mine is black not golden color like yours. Is that ok? Mine is not Mineral B. Mineral B is too heavy and I couldn’t pick it up…. Mine is ordinary iron pan. Should i take off all and start from beginning using bees wax? Thank you for your suggestion.
If I clean pan when still hot, will it remove patina? If something sticks, clean when hot or will that take layers of patina over whole pan? Can I clean pan when warm with water so finished not affected. Oh thank you so much! Also can I use non scatching scrubber instead of chain link?
Whats also needed is a safe. Because if you live with people you can bet that someone will use it and scrub it or put it in the dishwasher. If you are married it will cause a divorce
great tutorial! i normaly go the asian wok way. I heat the pan untill screaming hot, let it cool a minute, pour a drop of oil, spread it until there are no droplets and let it cool completely and it also works perfectly
Thanks for taking the time make this thorough tutorial! I've watched all your videos on this topic and ended up buying a de Buyer. I still had lots of questions during the initial seasoning process and the 6 weeks since. You answered pretty much all of those questions in this video, including the great close ups. Thank you!
Why so aggressive.. Use s bit of salt and hot water, leave for a minute or so rinse off if you have burnt some thing..Your original process is good, but never use a metal scubber afterwords. Back to square one if you do..
Thank you for this video, it is greatly appreciated! I took step 1 with my new 11.5" pro pan today, seasoning over gas and it came out beautiful. I'll be waiting at least 24hrs between. Looking forward to cooking!
Beyond issues with the seasoning itself, I think a lot of the problems people face with their "seasoning" not being non-sticky enough is a result of experience and technique. It takes time to dial in the ideal temps and techniques for a carbon steel pan on any given stove-top and for a particular cuisine. I can have perfect seasoning, but if my temps are way off the pan won't perform well, certainly not anything close to chemical non-stick. Not all who jump into carbon steel pans are prepared for the learning curve. I've had mine for about a year and am still improving! But that's what makes these pans so much more dynamic and engaging to cook with. A hunk of metal, yet somehow alive.
Oh come on, I thought this will be something magic to do in 10 minutes, then you added time! Just joking, I know what it's involved and what dedication it takes! Keep up the good videos!
Haha! I wish I could have made it that simple! I struggled to make this video a short watch with enough information but came to realize that if I cut corners I wouldn't be delivering enough critical detail. It's a long one though! Thanks for your support!
Wow, I love your sheer enthusiasm for the effort. I don't mind doing the process for 5 days. In many ways I am similar to you and I have a strong attachment to the things I love to cook with and honestly that is just one time effort as you said and we can bear the fruits for generations 🤠
Easy way is to use gas stove method that you use for woks. Both are carbon steel. Just place pan on high gas flame and let the coating burn off. The metal will change color from silver-grey to blue. Blue oxidation. Then wash pan and wipe dry. Use oven method to season. Can repeat oven method to add multiple layers if needed. 3 seems to be average before cooking.
Howdy, de Buyer Mineral B is coated with beeswax, so the high heat method is not ideal. Hot water is all that is needed. Bluing the pan is fine but not required.
Completely agree regarding length and lack of editing. I remember watching an automobile oil change video that was something like a minute and a half. He said his motivation in making the video was frustration that other similar videos took longer to watch than the actual oil change itself!
Hi, I just wanted to say thanks for giving us such informative and thorough information with all of your videos. I just got my first carbon steel pan and I feel like I'm totally set with your expertise. I also had several questions but you've already addressed them with all of your replies to others' questions. This is a top notch experience for me as a first timer and I thank you for making it easy!!
This is the best video I've seen for seasoning a carbon steel pan. I recently bought a de Buyer pan & followed your instructions. I feel that one of the most important steps is to wait until the next day to season with beeswax again so that the seasoning hardens. I applied a thin coat for 5 days & on the 6th day I followed the de Buyer method of grapeseed oil heated to smoke, then drain & wipe, then left on the burner for 10 minutes. The next day I was a little nervous about cooking some scrambled eggs, but all was good, the eggs slid around like they were on a non stick pan. That felt so good! I look forward to all your videos & from them I've made several changes. All of my non stick coated pans are gone, I've switched from olive oil to grapeseed oil for cooking, I use chainmail for cleaning my stainless steel, cast iron, & now carbon steel pans, bought a saucier pan that makes life easier, and bought Boos oil to fix my dry cutting board. I have one question. Being a vegetarian, I'm concerned that with very little fat in the pan may be an issue. Will seasoning with beeswax & using grapeseed oil be enough to keep it non stick?
Easier to just shallow fry potato skins with salt for the initial seasoning. The seasoning layers will build over time with frequent use as long as you avoid sauces or de glazing for the first few months.
Questions: 1. Why can't that handle go in the oven? It's metal, right? 2. If you'd soak your pan for a few minutes, would that get the carbon off? (Total newbie here.) 3. Uncle Scott (name?) said that food sticking can be bc of cooking at the wrong level of heat. Do you talk about that, and the mercury ball test? Thx.
I have Matfer Bourgeat and oven season using Crisco Shortening. Smoke point for this is listed at 490° F. Two pans, new, I seasoned in the 425 to 450° F range. One used pan, right or wrong, I seasoned just above the smoke point, 500- 510° F. The ones I seasoned below 500 ° F came out a dark Amber, probably like I remember you getting. The one I seasoned at higher temperature came out more near black, looking like a more well used pan. When I get a new Carbon Steel pan seasoned, I always cook Swiss Rösti (potatoes) a few times. On the black pan, on my first try, I got better results. With the lower temparature seasoned pans, I was always was getting some very slight sticking, just some very small specks stuck, just enough that I could not shake it loose and had to use a Spatula. The black pan had NONE of that on the first try. Just my observations based on what I had done and I am not sure what to think of it.
Question: Can I season this pan like I do my carbon steel woks - over a wok burner, like those used in a professional Chinese restaurant? The method I learnt was to use the massive flame output of the burner to literally “burn” away the protective wax coating from the manufacturer. Once that is done, I was taught to add a generous amount of high smoke point oil and deep fry an entire sliced onion. While the onion is browning I would carefully swirl and ladle the hot oil as close to the edges as possible. The onion and oil is discarded once the onion turns dark brown. Wok is allowed to cool and is considered “seasoned”.
Okay I've watched a couple of your videos and I find cast iron to be way easier to take care of for the day-to-day and does a great job for all cooking purposes unless it is acida food like tomatoes and then I use stainless steel
What you said at around 2:30 is the most important point, which I just understood after years of using my carbon steel pan. The pan has to BE seasoned not LOOK seasoned to work well. Thats why I scrubbed down my pan very well and started over. It's already better after one day now than I has ever been before. I had way too thick and carbonized layers in there instead of a good seasoning. A well seasoned pan and a black pan are two different things. Black pans can be well seasoned, but they are not necessarily.
Does/should the benefit of an extended seasoning-curing duration (of say 24 hours) apply to cast iron in the same way or to the same extent as to carbon steel, from your experience/understanding? Also, would it be best (for establishing the most optimal initial/base seasoning) to gently scrub a brand new Field Company cast iron skillet with fine chain mail before the first round (and/or in between each round) of this extended-duration curing method (in the oven with Field Company seasoning oil)?
I’m not sure how you do it in the oven when the manufacturer says these are not ovenproof because of the handle for more than 10 minutes 400° which is below your smoking point? Your thoughts would be greatly appreciated.
Why don’t you wash it and take it to the stove and burn the wax off instead of dissolving it with hot water? I hear that people have hard time taking the wax off with hot water. They scrub snd scrub and are not sure if the coat is actually off.
I don’t use chain mail scrubbers. I prefer to use coarse kosher salt and oil to scrub off any burned/stuck food particles. It’s effective on burned on food but won’t damage the seasoning. When done, just wipe it out well and rinse with water if necessary. Then dry and do a post season if necessary. I agree with many thin layers over time. That’s why mine tend to get seasoned by cooking with them after an initial seasoning or two. I have a cast iron pan that I never did season (intentionally as part of an experiment), and now I can’t tell which one it is.
Also, don’t you think more people use oil than the paste? Would be nice to see you use oil because most of us don’t have the paste. Couldn’t you just use a silicone brush to move the oil around in the pan?
Thank you so much for these videos on seasoning carbon steel pans. If I lived in Canada I would definitely buy from you but I am in the UK. I have just bought a De Buyer Mineral B and have done my first oven seasoning using BuzzyWaxx. It all looks great. Why on earth would anyone choose the potato skin/oil method over seasoning wax? One quick question: what do you think of cooking with ghee vs grapeseed or sunflower seed oil? A lot of keto experts suggest avoiding any seed oils and prefer EVOO or avocado but I note your points about fibre. Where does that leave ghee?
This isn't a criticism by any means and I am learning here too. My question is something like this. - Since we know Teflon is bad AND we know using even natural oils that get so hot they smoke (tallow/butter/coconut oil) - smoking being bad for cooking. What elements of this "patina" / layer still end up in our food? I completely want to get away from the several "non stick" pans that are dead in my hobby kitchen (broken/degraded non stick/cost to keep buying newer ones/etc etc) and into healthier realms. BUT as above, what analysis is done into how many "free radicals" for example end up in the food we eat? My line of thought is that so long food isn't burned, it's not a problem..but I also thought non stick wasn't a problem. In context we were told margarine was healthy and butter is bad - the opposite is true. We are told "get the experimental ""vaccine"" that doesn't stop you getting CV19 OR spreading it. But that "Symptoms" won't be so bad. Here is the UK data showing in EVERY age band of ONE group not the other, an increase in mortality from CV19 AND ANY other cause!?!?!?!? W T F people?? www.ons.gov.uk/file?uri=/peoplepopulationandcommunity/birthsdeathsandmarriages/deaths/datasets/deathsbyvaccinationstatusengland/deathsoccurringbetween1january2021and31may2022/referencetable06072022accessible.xlsx So WHO the F can we trust? Is this guy full of shit too? Get a nice cancer inducing sheen on your expensive pan that is actually bad for you, every time you cook?? I am not stating this as a fact...they are just points I want to understand to dodge the next bullet aimed at innocent people that believe in "a narrative" Nothing against the content here and a real big thank you for what you do.....we need to have these discussion s though for the GOOD of humanity vs corporate greed....
Dude!!!! WAW!!!! You're using terms way out of your field of knowledge. That's not a thermoset resin that's a carbon deposit. You should try 50% palm oil 50% sugar powder.
The OBVIOUS question: why in the world doesn't the manufacturer do the seasoning for you before you buy it? I certainly don't want to do all that work. They could sell it for more money and I would pay.
Hi David, thanks for the note. I understand that water scarcity is a serious issue in many places around the world. We have our own environmental issues to deal with however lack of water is not one of them. We live in a temperate rain forest and have an abundance of water 10 to 11 months of every year. We actually only use a tiny fraction of the water that is available to us...the rest runs off into the sea.
this is just impossible task. i did everything in this video, only thing i didnt follow is waiting 24 hours between seasoning, i did wait about 8-12. first i did oven seasoning acording to tutorial, i did get perfect bronze look of the pan, and first egg i pop there on heat 3 (6max) did stick the way i have to put down almost all the seasoning i did. then i tried to season on a stove, 5 layers, few hours between every seasoning, medium heat, very thin layer with cloth, reaching smoke point and re applying few times, i get the brown black finish and still 0 succes, egg raw from the top and sticked from bottom, again scrubbing the egg off. i did pay 60€ for pan i cant make one cook with it in 4 days of preparing. i give up, i dont know what shit magic you all are doing but i follow every single detail in every possible tutorial, and the eggs just stick on low heat.
Hi, good on you working so hard on this. You are not alone! Many people struggle before the find success. The variables that you're dealing with is preparing the surface of the pan, the type of seasoning material, and the heat used. The cooling period would not have made that big of a difference. It sounds like you are not getting a god bond, so either your pan has some residue from the factory or you are using to high heat to season.
Great hair this episode...I love it. Oh yeah, and a wonderful video, very informative, and those moments of "rambling" really add a lot of background and understanding of the process. Thank you very much for sharing all of this with us.
If you take out money from equation, can you please explain why should someone even bother with carbon steel? I mean it's a lot of hassle in a world were stainless steel and enameled cast iron exist. Wouldn't be better just to buy one of those and not worry about seasoning or cooking acid food? Seems like a huge drawback to me. And let's say the food is a bit better in the carbon steel, but it's probably a 10% better, is it really worth the extra work?
You are correct. You can do many of the same things in SS or enameled. Carbon and cast do cook differently, though, and to some, the effort is worth it.
Ok I know what’s going here, just look at that array of knives. Goes well with the “Amateur” on the t-shirt and the channel name. This is a cooking variation of mature men in lycra.
So I stripped and started re-seasoning my Mineral B pro - been having a ton of issues getting my seasoning to stick and not strip off...started doing stovetop seasoning, had two coats going, everything looking good. On the 3rd coat, it now looks like most of the seasoning stripped off when I rubbed the oil in. Can you strip off your seasoning when applying the wax if you do it when the pan is too hot? I'm trying like everything to get this pan working for me, and I just can't seem to get it right
More expensive then cast iron, they also need seasoning, no advantages there, they won't last as long as cast; long after these have gone the way of P-fast coated pans I'll still have my cast iron; I'll stick with my cast iron pans! Thank you!
Hi Matt, our shipping is not optimized to calculate exact shipping on such a small purchase so that's a general price for anything under a certain weight to wherever you are. That said, email me at jed@cookculture.com and I'll pop one in the mail to you.
This may have been addressed but why would somebody make a carbon steel pan without an oven safe handle? We have the best pan BUT! Yaya. Its 4 wheel drive but stay on asphalt
just curious why you didn't use soap with the water for the initial clean? Lots of other videos seem to recommend that for getting the oil (or beeswax) off from the shipping coat.
I also bought 2 de byers and tried to seal them with beeswax as advised on the paper sleeve. I then put them in my cupboard and they got rusted. How do i remove the rust? Can i use steelwool, because i think it is the only way to get rid of the rust. I live on the coast, and maybe that is the reason the pans got rust due to humidity and wrong treatment. Can anyone help please... i bought these exprnsive pans 3 years ago and never used them due to the rust.
Hi, imagine you know nothing about iron cooking but really want to get away from using coated cookware. There is a lot of detail that can't be conveyed in a short. I tried, and every time I made a short seasoning video, someone would have a good question that needed to be addressed. I made this video to cover every issue that was asked of me.
When I follow this, the first seasoning left the center of my pan blue, as if I had heated it too much? Let me know what I did wrong. I really tried to follow to the letter.
I made about 5 seasoning videos before this one, which always had questions. I made this video out of frustration to cover all the bases and never expected it to be one of the most watched seasoning videos on YT. I never expected a 45 min video to help so many people, but most of the questions stopped after this one.
I think you need some more knives. Love the video though. I am a fan of carbon steel because the weight is much better than cast iron but nothing beats the cast iron taste in my opinion.
Hi, each pan manufacturer has a different handle finish so it depends. This pan is the de Buyer Mineral B, which does not need to be seasoned but you should be careful when butting it in the oven. I like to seasoning my pans in the oven but it's not recommended by de Buyer and if something goes wrong it will not be under warranty. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fhhI4pOtpCc.html
and I thought they took these to the campfire, fried up some venison, then let it cool...took it down to the creek and rinsed it out of food, then took some sand and scrubbed it out a bit, rinsed it off in the creek then shook it dry, threw it in the back of the chow wagon.
i've been having some struggles with my new carbon steel pan. you answered all my questions. i'm retired so i actually can take a week to season my pan (after i scrub it down quite a bit.) thanks. good information
