There's only one thing that matters when seasoning your iron pans! 

I recently purchased a carbon steel pan and used your oven method for seasoning. I found it to be the most successful process so far. I used an extremely thin layer of beeswax and oil paste, baked it in a 400 degree oven for an hour, etc. I waited for the pan to "cure" for at least 24 hours between each seasoning. After four rounds of seasoning I got a beautiful amber color and my first cooking attempt (fried eggs) was successful. There was no sticking and the seasoning didn't peel off. I believe the "curing" part of the process was a big factor in my success. I had never done that before and the seasoning was very fragile and would peel with any kind of food. Thank you for all the great videos and information.

I seasoned a matfer 9.5 inch today in the oven, the method i prefer and enjoy the process. This pan was purchased used and i had to scrub heavily and still had some stickiness around the rim. I say all this to mention that goo gone worked well for the removal. And your channel and the information you provide led me to purchase carbon steel and i thank you.

Great information and video Jed! I like your 'no-smoke' stove top method, but still use the cooking or oven method as well, nice to have options.

Was in your shop this morning nice to meet you and good chat, gonna give this seasoning thing a try!

Thanks for the helpful tips. Sometimes I can have a hard time understanding if I am applying the processes I learn correctly, so I was wondering if I could just describe my current process here and get some feedback? 1) I received a new Lodge cast iron, apparently pre-seasoned, about a year ago. 2) I cook often with olive oil or avocado oil. 3) After cooking and letting the skillet cool, I scrub off food with chain mail and warm water, sometimes with soap. 4) Hand dry and put it on medium heat for a few minutes to fully dry it. Add a splash of oil (I will switch to grapeseed or the seasoning paste now!), rub it around the whole pan with paper towel, and let the oil heat up on the pan for a few more minutes. 5) take off heat and let cool, ready for next use. Does this sound about right? Should I do a fresh "preseason" at some point? Thanks for any help! Keep up the great helpful tips

Pls do a review on the Zwilling Pan. It's not a pricey one, but the look is unique.

When I season in the oven, I often find afterwards that the oil has beaded up and hardened in little beads or droplets. This happens even when I start with a coat as thin as possible. How can I prevent the oil from beading?

Hey Jed, what size are those pans? I have an 11 7/8" Matfer and have been considering getting the next size up. Yours look bigger, but it could just be the way they show up on camera. Thanks!

Hi! What are your thoughts on Made In?

Would be interested in a video about maintenance. Most recommend to heat up the pan after washing and reapplying a thin coat of oil/paste. Is that really necessary? I usually only wash the pan with soap, scrub it with chainmail and then dry it off really well and store it. Since its seasoned it shouldn't rust right?

Is carbon pans/pots better than stainless steel tri ply or five ply pans? Do acidic foods destroy them, making them less versatile?

I have a cast iron/carbon steel seasoning product that we're about to launch. I was wondering if I could send it your way

Just a question about cooking tools used on either cast iron or carbon steel pans. smashburgers are the rage these days and several cooking influencers like J. Kenji Lopez and Guga advocate using paint scrapers to make sure to get all the crust off the griddle/pan and not leave it behind as that’s the most important component of a good smashburger. Now I’ve been seeing a lot of pushback from griddle guru saying it’s not a good idea to use them as they are too sharp and you have to use a different attack angle to scrape the burgers off due to their design which can cause you to ruin the seasoning. First off, is it true and does it apply only to flat top griddles or to cast iron/carbon steel pans as well?

hmm, you've gone from Sunflower to Cannola - is there a reason behind this?

There's no link in description as to how to make the seasoning paste yourself

I use the Field method for seasoning cast iron and carbon steel. I've tried other methods and this one works the best. As for oils, I've tried a few and finally just went with Crisco. Wasn't sure it would work on carbon steel but I haven't had any problems.

So distracted by the constantly moving and crooked background!!

Disjointed presentation. Not clear or easy to follow, no simple direction. Much better videos out there for this.

Genuine and uplifting-love it!