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I just use what’s in the cupboard. Will I get sick. 🤷🏻‍♀️

Grape seed oil works great on carbon steel and cast iron.

I used Grapeseed for a time but I prefer Avocado now. Has a higher smoke point so it stays "workable" longer if I choose to remove any excess application on my part. It takes a bit either way to get into a groove for sure. Most of it depends on what you are cooking frequently I think though.

Thanks for this info! I mainly use grapeseed oil for seasoning. How to you feel about seasoning pastes or waxes like Jed of Cook Culture recommends?

I was able to successfully re-season my carbon steel pan and slide around an egg in it for the first time today, thanks to your channel. Thank you! You've got a new subscriber

I always use lard. Works perfectly. Btw check AlexPole Carbon steel Cookware from the Uk. I live in Germany and bought an 11" and an 8" skillet. Best performing carbon steel skillets puls amazing looks.

I haven't had any warping with electric stove but I do only stay between 4-6 and never straight to 6

My neighbor used motor oil. And then he took a walk and I never saw him again. So his porch light has been on continuously for the past 2 1/2 weeks. If it's an LED bulb it may be on for the next couple years. I hope people have stopped using incandescent bulbs at this point

I use avacato oil..mammoth fat oils are ok if you have access to mammoth meat..I also season my pan every time I use it..old crud in the pan is not good eats..

I have been having the best luck with TALLOW, I tried grapeseed oil on my pans and the seasoning still comes right off after you cook steak or burgers on it. But I usually just cook with butter or tallow and after 3 or 4 times cooking on them they became beautifully nonstick

Great video & explanation. Thanks Scott. even dad-jokes are ok. An important question: if I have seasoned in a wrong or suboptimal way should I re-nuke and start all over again or just add one additional layer of coating following same process?

7 or 8 fry sessions lol yeah, try commercial restaurants. that shit is changed twice a month AT BEST.

Whatever you do don't use 0W-30 Mobile 1 Synthetic.

Seed oil death

I'm a fan of grape seed oil, either the basic oil, or in a paste with bees wax. (ie. buzzywax) Early on in my CS journey I used canola oil and I struggled to build up lasting seasoning. I did two things that eliminated virtually all my issues. One was the switch to buzzywax for dedicated seasoning, and post seasoning with a quick wipe of grape seed oil. The other was getting a separate butane burner to season my pans with. I had been cooking on an electric glass-top. Note, I'm using DeBuyer pans, and they seem to like grape seed oil and gas heat. As far as cooks new to CS, particularly if you're coming from non-stick... Preheating is important, and cooking a bit hotter than you had been works. It took me a while to realize I wasn't preheating enough, nor cooking hot enough.

I pretty much only use buzzy wax on my carbon steel and cast iron

You never mentioned avacado oil - Where would it stand in the lineup? - Cheers!

Peanut oil is commonly used in China

No claps = no thumbs up for me, sorry chap

Buzzywax if oven seasoning, grape seed otherwise.

I always use lard. Works perfectly. Stinks the least of all.

According to Jed, grape seed oil is ideal for, so that’s what I used. I also made his paste but didn’t like it. Sunflower oil spoils a bit too quickly. But I cook with olive oil, so most of my seasoning is a buildup of olive oil or even clarified butter(my pancake pan which is being used every day.

Can't season with saturated fats, so forget about coconut oil, beef tallow, lard, and ghee. Saturated means no available open covalent bonding, it's a stable fat molecule, hence only poly-unsaturated fats can season. The open available bond can attach to another element or molecule when heat as a catalyst is introduced. And this oil transforms (polymerizes) to that familiar black carbon coating. Chinese have traditionally used peanut oil for cooking and seasoning their woks. Today I no longer cook with seed oils for health sake. Refined seed oils are 99% Omega-6 fatty acids and still contain hexane distillates, and is a source of inflammation in the body. I only fry with beef tallow, lard, and ghee. And saute in butter/olive oil/coconut oil. Avocado oil is another healthy alternative but costly.

I went with olive after a flaxseed train wreck.

What about Ghee or beef tallow? Can I season with them instead of oils?

Grape seed after each use for me. My babys all love it.

no Clapping??? no Slide????? very serious indeed

What’s been working for me is getting the pans hot and using multiple quick wipe downs using nonstick spray like Pam. It’s been really good. Hot pan, spray ( lots of smoke), and using paper towels, wipe while hot and quickly. Repeat.

I used to use the tears of liberals but found them to be to soft

Flax seed oil works well but stinks up the house! I have had the best results from seed oils. Now I just use grape seed oil for cooking and seasoning my cast iron & carbon steel pans.

Avocado for me.

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.😎🌵🌴

Uncle Scott, I suggest giving one of the new algae based oils a shot. I find that it's cleaner and better for seasoning & cooking than anything else I've tried. There are a few brands now on the market, all easily searched/found.

i prefer Avacado oil

Which one do you recommend?

Mass market oils have this additional advantage over artisanal. They are filtered and have fewer of the flavenoids which burn at lower temps. The analogy is clarified butter or ghee which has had the burnable bits removed compared to regular butter. It has less flavour and a higher smoke point. Many of the artisanal oils are cold pressed and more minimally processed. The same things left in which add flavour are not as good for seasoning

I use olive. America's test Kitchen recommended flax due to the low smoke point - and that was a train wreck.

Bacon grease or any other animal fat works for me.or cook a pack of bacon or cook a nice ribeye.

Peanut oil. I don‘t use nor store any other „seed“ oil.

Why do you use so much oil to season? What happened to using very little to stove top season? I've been seeing so many people try your new method and completely ruins their seasoning.

For health reasons I decided years ago not to use seed oils for cooking ever again. Now I can't justify buying a bottle just for the miniscule amount I need for seasoning/re-seasoning. Once I ran out of the last of my canola oil I switched to seasoning/re-seasoning with the avocado oil I use for cooking. It works just fine as far as I can tell.

Flaxseed oil

Just snagged one for $8 at a thrift store... it has some black and some rust... I'm going to strip it and season it.

First one here! Love the videos Uncle Scott

Did you share the recipe somewhere? I cannot find it. Looks similar to my recipe but curious about the measurements. Thanks

Uncle Scott, have you tried the Darto carbon steel pans?

I finally ordered a 14in Mafter after watching many of your videos on the topic. My only concern is whether or not this will be the updated version as the product info did not mention it.

Hard to say whether it's worth it or not. If I won the lottery, I'd buy a set to try. Barring that, I'll stick with my stainless cookware.

Hi, Mable!

Congratulations to your family on Mable. Looking forward to watching her grow. Happy everyone is doing so well!