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Uncle Scott's Kitchen
United States
Registrace 25. 03. 2018
Our Philosophy: If you have great equipment and great ingredients, with a little practice you can cook any dish in the world. We review pots and pans, deep fryers, knives, grain mills, and anything else you might find in a high-end fancy kitchen. We obsess a little over how to season carbon steel, tell a few jokes, and occasionally cook something delicious. We really like brands like De Buyer, Matfer, Lodge, Mauviel, Kramer Knives, Zwilling, Staub, and others. And we live by the motto: you can never have too much great kitchen gear.
Additionally, Uncle Scott has a little corollary to the Golden Rule, which he calls the Carbon Steel Rule: Never recommend that someone else buy a frying pan if you wouldn't buy it yourself. As such, he buys all of the products he reviews with his own money, no free review copies are accepted. This keeps product reviews as genuine as possible and also means that Uncle Scott is out there hunting for bargains on great gear just like you are.
Additionally, Uncle Scott has a little corollary to the Golden Rule, which he calls the Carbon Steel Rule: Never recommend that someone else buy a frying pan if you wouldn't buy it yourself. As such, he buys all of the products he reviews with his own money, no free review copies are accepted. This keeps product reviews as genuine as possible and also means that Uncle Scott is out there hunting for bargains on great gear just like you are.
The BEST oil to season carbon steel? 🍳
Which oil should you choose to season your carbon steel pans and skillets? Uncle Scott presents the top five choices:
The top five seasoning oils are:
1. Peanut
2. Grapeseed
3. Canola
4. Sunflower
5. Vegetable
In-Depth videos for HOW TO SEASON CARBON STEEL:
- Stovetop Method: czcams.com/video/2mIF9Q0sg5g/video.html
- Oven Method: czcams.com/video/iYoR_p9f31g/video.html
If you are looking for a great carbon steel pan, Uncle Scott likes:
(affiliate links)
1. De Buyer: debuyer-usa.com/collections/carbon-steel?sca_ref=404835.2T2gLdk0je
2. Smithey: smithey-ironware.pxf.io/PyqJ1R
3. Matfer: amzn.to/3XtyeA2
4. Lodge: amzn.to/3X5Soi4
5. Mauviel: amzn.to/4dPwney
Thank you for watching!
Uncle Scott's Amazon Store: www.amazon.com/shop/unclescottskitchen
**If you click on our affiliate links, you get the same price as going directly to the site but it allows us to earn a small referral commission if you purchase something. It doesn't make us rich but it allows us to buy more kitchen products to review and make more videos, and is greatly appreciated!!**
#carbonsteel #carbonsteelpan #cookware #seasoning #seasoncarbonsteel #cookingivdeo #coowkare #kitchengear #kitchenhacks #cookingshow #food #foodie #debuyer #lodge #mauviel #matfer #smithey
The top five seasoning oils are:
1. Peanut
2. Grapeseed
3. Canola
4. Sunflower
5. Vegetable
In-Depth videos for HOW TO SEASON CARBON STEEL:
- Stovetop Method: czcams.com/video/2mIF9Q0sg5g/video.html
- Oven Method: czcams.com/video/iYoR_p9f31g/video.html
If you are looking for a great carbon steel pan, Uncle Scott likes:
(affiliate links)
1. De Buyer: debuyer-usa.com/collections/carbon-steel?sca_ref=404835.2T2gLdk0je
2. Smithey: smithey-ironware.pxf.io/PyqJ1R
3. Matfer: amzn.to/3XtyeA2
4. Lodge: amzn.to/3X5Soi4
5. Mauviel: amzn.to/4dPwney
Thank you for watching!
Uncle Scott's Amazon Store: www.amazon.com/shop/unclescottskitchen
**If you click on our affiliate links, you get the same price as going directly to the site but it allows us to earn a small referral commission if you purchase something. It doesn't make us rich but it allows us to buy more kitchen products to review and make more videos, and is greatly appreciated!!**
#carbonsteel #carbonsteelpan #cookware #seasoning #seasoncarbonsteel #cookingivdeo #coowkare #kitchengear #kitchenhacks #cookingshow #food #foodie #debuyer #lodge #mauviel #matfer #smithey
zhlédnutí: 2 406
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zhlédnutí 2,5KPřed dnem
These are probably expired now but will leave the video up... *Links to the Labor Day Cookware Deals!* (some affiliate, some not!) Falk: www.copperpans.com/?affiliate=unclescott De Buyer: debuyer-usa.com/collections/carbon-steel?sca_ref=404835.2T2gLdk0je ThemapenONE: alnk.to/5jiXfHq Ninja Air Fryer on Amazon: alnk.to/5jiXfHq Weber Spirit on Amazon: amzn.to/3T9ZbpS All-Clad Copper Core at Sur La...
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zhlédnutí 4,9KPřed 14 dny
Uncle Scott unboxes a new Strata carbon steel pan. It's a three-ply pan, with stainless steel on the outside, aluminum in the middle, and a carbon steel cooking surface. We provide initial info and a first look at this new pan, then season it, and finally cook some eggs in the proverbial Fried Egg Test. Is it nonstick after one round of seasoning or are the eggs stuck like a duck in the muck? F...
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zhlédnutí 3,2KPřed 21 dnem
*Falk Copper TRY ME Deal:* www.copperpans.com/?affiliate=unclescott *De Buyer Carbon Steel:* debuyer-usa.com/collections/mineral-b-pro?sca_ref=404835.2T2gLdk0je (affiliates) In Episode 83 of Uncle Scott's Pancast Podcast, we talk: - Strata carbon steel pans - Machika/Garcima enameled paella pans - Gringo Paella/Yankee Paella - Best way to cook steaks - Why use carbon steel? Three Pan Strategy u...
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zhlédnutí 3KPřed měsícem
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zhlédnutí 6KPřed měsícem
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zhlédnutí 5KPřed měsícem
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zhlédnutí 4,5KPřed 2 měsíci
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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?
Yeah you can. I prefer lard though. Gives the best finish.
Grape seed after each use for me. My babys all love it.
no Clapping??? no Slide????? very serious indeed
Thumbs down on this video
@@julesl6910 why so?
@@aperson1908 No clap, no thumbs up
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.
You'll be shocked to learn you can use literally any oil, it doesn't matter at all. Bacon fat, old fry oil, butter, perilla oil, who cares.
I used to use the tears of liberals but found them to be to soft
I would also avoid using it to prevent rainbow discoloration on the pan.
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.
totally agree that whole flaxseed train was a trainwreck.
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.
If that method is “ruining their seasoning” they aren’t wiping the oil out thoroughly after they pour out the initial oil.
@@robgover8341 or not fast enough, I know. I'm not asking why it gets ruined, I'm wondering why do much oil. It's a waste when at the end you're just wiping around a tiny bit anyways. With so much oil it just makes it more difficult. Especially for beginners
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.
For me the best working oil is actually pig fat, lard. Seed oils stink a lot.
@@JoseGomez-vr6mj What seed oils are you speaking of? The major suppliers go to great lengths to chemically deodorize their product. Conventionally mass produced seed oils are many things, but "stinky" is not one of them.
@@curtismatsune3147 Canola oil, flaxseed oil have been used by myself. All fats/oils stink once they start burning. The deodorizing does not stop this. Some stink more than others. From my experience, lard does not stink as much as canola oil when burning. When it comes to health, I would also avoid cooking with seed oils on high heat. Avoid fried foods. Problem is the high heat with these seed oils.
You'll be shocked to learned that oils are fatty chains and from a chemical perspective, they are mostly identical. More saturated fat = solid at room temp, like coconut or bacon fat. Your avocado oil is probably refined and is nearly identical to other oils.
@@julesl6910 You are seriously misinformed: (1) Your assumption that the lipids are the one and only component of a given oil is false. (2) Your assumption that processing methods have no impact on the final product is false.
Flaxseed oil
It's way too prone to flaking off. It was all the craze from one blog but it's since been proven to not be that great like the blog states. The blog has no scientific evidence to back it up. Others have evidence disproving it now
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!