Carbon Steel Seasoning: My Fool-Proof Method & What NOT to Do
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- čas přidán 6. 09. 2024
- In this video, you'll learn how to season a brand-new carbon steel skillet. As I walk through the four simple steps, I also explain how to avoid common mistakes people make when seasoning carbon steel.
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Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases.
Matfer Bourgeat Carbon Steel Skillet: amzn.to/3M42qLt (Amazon)
Questions about seasoning carbon steel? Leave a comment and I'll be happy to help.
How much will the grapeseed smell from the oven? Is this something to do while others are not home? I assume it is at least a little better than a self-clean cycle.
Uhm One can clearly see the egg sticking and egg stuck in the pan 🤣😂😅
my question is as follows: once seaoned and cooking with it, should I wash it with water and soap or just dry wipe it?
My sister brought two woks from Taiwan and I didn't know that those woks need to be seasoned first to avoid rusting, I thought she bought it for a cheaper price that's why it rust after first used. I only know of nonstick pans, aluminum or stainless pots and woks, so what I did is throw it in the garbage, and told my sister her woks are rusting. She is surprised. But after watching some tutorials about carbon steels and cast irons to be seasoned first, i felt bad throwing them away. Nway, ty for the video it helps.
In thailand we use woks too. Seasoning process is slightly different as it it less complicate and doesn’t require oil. We start by burning a wok in a powerful gas stove till all areas inside turn dark color. Then wash the wok thoroughly to remove burned coating. Repeat these steps once then seasoning is considered done. After that, burn the wok one more time to remove moisture then apply oil to the wok everytime before you store it to prevent rust. These two last steps are required everytime after you use and wash your wok and before you store it.
I imagine different countries in Asia probably do this differently though.
Carbon steel seasoning for dummies. My kind of video. Thanks.
I followed Matfer’s instructions and those work very well too.
@medina__anidem Not everyone has a gas stove where the flames are licking the sides. Also, if the handle is carbon steel and needs to be seasoned, the oven is the only place where it can be done reasonably.
@@Visitkarte Or you could simply use a food gas-burner or even a lighter, just saying 😉
@@sicariusperemo3789 Well yeah, but not everyone wants to own one. I don’t know why, they are cheap. But for the handle, the oven is the best place to. I tried to season the handle of one of my cs pans on the gas burner… it didn’t turn pretty.
Thanks for teaching the correct way! I appreciate you!
This is the best video on this subject I’ve seen. Thank you!
Thank you so much! Glad it was helpful
Your video helped me after purchasing two matfer pans. Turns out, I used too much oil. I like the grill method but I’m not sure about the oven method. Spouse doesn’t like the fumes.
Awesome ! I was struggleing to seasonning my de buyer.
Your method is really awesome.
I just put it in my gaz BBQ instead of oven. Perfect.
Personally I have done debuyer in oven. Honestly it seemed to work really well. I assume it might be bad if there's food, but for seasoning it worked just fine and handle seemed normal afterwards. And I have ceramic cook top so it's my only option anyways.
It's not effective to do on a ceramic or induction cook top, but it can be done though 🙂
Your efforts are needed in the Matfer carbon steel recall!!
I’m gathering information and will make a community post soon
Here's the latest: prudentreviews.com/matfer-bourgeat-carbon-steel-recall/
@@PrudentReviews thank you very much, Andrew!
It’s a non issue… the testing they did was boiling an acid for 2 hours… every knows you do not do that in cast iron or carbon steel. You have to do it in non reactive pans like stainless steel. This recall is meaningless and honestly they should sue the hell out out Amazon for blasting that email out.
That is reputation damage as seen by these comments and the fact that you think this is worrying.
Above smoke point is not necessary to season carbon steel. My DB cookware handles handle over 450 just fine. A challenging aspect is that when seasoning the oil will tend to bead up and create a little temporary roughness no matter how much of it you remove but I haven't found that to be a problem when cooking. I use either grape seed oil or a commercial seasoning wax and I season my CS pans at 350 and they come out just fine.
My question is this: you say not to use an animal-based fat because it can go rancid, but after going above its smoke point and polymerizing into carbon, how could it possibly go rancid? I understand not using bacon grease to oil the pan and then put it away in storage, but for the seasoning, it's cooked to a point that it's no longer fat, just carbon. How could that go rancid? I'm happy to be told that I'm wrong, I would just like to know why.
Only mostly unsaturated vegetable oil goes rancid which means will get easily oxydized. Mostly saturated fat as Lard , Tallow. clarified butter or coconut oil or palmoil can be stored at room temperatures almost forever without going ranzid.
Autjor most likely is vegetarian or vegan ;-)
Still for the seasoning process and easy polimerisation I use and recommend raffinated sunflower or canola oil wirh a pretty high smoking point-
Right, what he said in the video is completely wrong. Vegetable oil is actually already rancid once it reaches the shelves, it has just been treated with hexane to remove the rancid flavour. Saturated fats like tallow are by far the most stable fats to use for seasoning (and cooking).
but, going with the point you just made, wouldnt those two oils be rancid by the time you use it? aren't sunflower and canola (rapeseed) both unsaturated oils?@@user-fl4hx7ig2p
I can’t find your link for seasoning De Buyer on the stove top
Thank you for the very clear instructions plus extra tips to ensure the seasoning is done correctly. I will use your method to season a carbon steel paella pan and later a wok.
Glad it was helpful!
What if it comes out spotty? Is there a way to fix it?
Hey there. I just seasoned my brand new crepe pan. I wish I saw your video before that! I don’t think I removed all factory coating well and while seasoning the pan (on top of my stove) there are uneven spots of different colors and seems like there is some coming off 😒Is there anything I can do to remove all the factory coating and re-seasoning my pan properly?
I was able to achieve this beautiful seasoning using your method. Thanks
Great Video, all the remaining questions I had we're covered in the Comment section!
Glad it was helpful!
Its cooking now as we speak! theres some spot where I think I put too much oil, it kinda left marks is there a way I can remove them? Around the handle@@PrudentReviews
@@Pow_Mafia is it sticky or just darker than the other areas? If it’s sticky, give it a good scrub to remove as much of the seasoning as you can and reseason it. If it’s just blotchy, that should even out the more you cook - reseasoning again can help
@@PrudentReviews Thanks
Thanks for the class. Seasoning my first pan today.
Also, those mitts look cumbersome. Get some BBQ gloves for the kitchen. Love em.
I still prefer my Field cast iron pans over a carbon steel (Aus-ion in particular). It takes up seasoning and holding it better than the carbon steel (essentially a flat sheet metal punch into shape).
Hi, thanks for the video. I bought a Mainstays 13.75" Non-Stick Carbon Steel Wok at Walmart. Has any one ever seen info on removing the non-stick coating and then seasoning it. I am going to try wet sanding it down to steel.
Late reply, but someone suggested using Drano Gel.
czcams.com/video/z3EjVjmBnE0/video.htmlsi=m9nsDrA1HCyVwAoX
Cook Culture said that De Buyer pans are fine to put in an oven for seasoning
And if you are really afraid of damaging the handle you could just wrap it in something like an alluminium foil
all handles are not the same and De Buyer told exactly same information that is in this video - there are ones with epoxy coating and they do not recommend to have it in oven for more than 10 mins and 200C
@@jsonkody I seasoned one in the oven and it was fine
This was very helpful- but I wonder- After I cook I will wash with soap so will the nonstick quality gained by seasoning be lost ?? or Am i not supposed to wash with soap again unless i wish to season again ?
A little bit of soap won’t hurt it
Hi, awesome video. One question, there is difference in part when you doing evaporate of water. You say 250 Celsius and subtitle says 250 Fahrenheit, what’s correct?
Thank you! 250 Fahrenheit is correct
How long does the seasoning last for??
How many times a year does the pan have to be seasoned??
if youre cooking with it regularly you shouldn't need to re-season it ever. Only do so when the seasoning is chipping or you cooked something acidic
I cooked fajitas too hot and ruined the finish of my beautiful Lodge carbon steel skillet. I've tried reseasoning it, but the finish is very uneven and bumpy. What can I do to correct it? Should I scrub it with steel wool and start from scratch? Thanks.
Yes, scrub it really good until it’s smooth and reseason. This should help: czcams.com/video/N4d8u4_frxg/video.htmlsi=dZ3Iz_Dr5Z_-ZiAf
@@PrudentReviews Thanks!
Interesting video. Carbon steel is new to the 🌎.
It’s been used in restaurants and commercial kitchens for a long time, but you’re right, it’s becoming more popular for home use
@@PrudentReviews There are knives made of carbon steel.
As someone who makes knives. All knives are made of carbon steel…
Great video! Of course, I didn't follow this method when "seasoning" my pans earlier, so they look a lot like the pan you show at 2:07. How do you remove that gummy coating so you can re-season a pan properly?
My pan looked about the same too. I decided to try to remove it and start over. I put vinegar in the bottom and a little bit up the sides and let it sit for about 30 minutes. Then I used an SOS pad and scrubbed. My pan took 3 rounds of vinegar/scrubbing to get to the bare metal. After washing it I warmed it on my gas stove for about 5 minutes, let it cool then added a smidgen of grapeseed oil to protect it. I'm going to try his oven method tomorrow when I have time. Fingers crossed...
yellow cap easy off.
hot water with dawn after.
Oven cleaner spray. Put it in a trash bag and leave out for about 8 hours
When I clean with hot water and a chain mail scrubber, the seasoned layer dissapear. What am I doing wrong??
I got the 36 cm (14") De Buyer and it won't fit my oven :/ So I'll have to season in on the stove.
Excellent video.
Thank you very much!
This is a super helpful video. I'm brand new to carbon steel, so I'm still learning. Unfortunately, I don't think I removed the factory seal well enough before I started seasoning. I've gone through several rounds of seasoning and absolutely none of it is sticking.. how do I remedy this?
Take some white vinegar and boil it inside the pan for 10-15 minutes. It will dissolve and disintegrate any previous seasoning coatings. Rinse it well (use only a scouring non-metal pad!), dry it thoroughly then season it with an oil that has a smoking temp of over 400 F. DO NOT go past the oil smoking temp too much or you will burn and flake the coating before you have the chance to use it! Make sure you go just past that point a little bit and let it bake at that temp for 30-45 minutes. Let it come down to room temperature slowly until it's safe to touch with bare hands. Then, take a few slices of onions and a few tablespoons of oil and cook them in the pan until golden. I only use wooden spoons as metal will scratch the bottom after a while and you'll need to re-season. Throw the onions out and wipe the remaining oil all over the pan in a very thin layer and store until the next time you use it. You don't have to fry onions every time you store it. Just from time to time is what I do.
Would be a perfect video for me if you just made some further explanations about cleaning and storage.
it's less of a thing than people make it out to be! i'll scrub my carbon steel under hot running water with a scrub brush dedicated just to this task, with no soap. people use dish soap and it's fine but i don't and don't need to, even stuck-on scrambled eggs will come off with a little scrubbing once it's seasoned up well.
once it's clean i'll put it on a hot stove for a minute to dry it off, then put it away, no big deal.
every now and then if it looks like the seasoning is starting to wear a little bit i'll get it ripping hot on the stove then rub in a little oil, wipe it all right out then let it smoke until it stops smoking, now it's got a fresh layer of seasoning
Does your Matfer pan spin on your glass top stove?
Only God knows. I never cook.
Tallow/Lard/Animal Fats won't go rancid if you are seasoning properly and using quality product. The process changes them into an inert polymer.
That's what I thought too. They cannot go rancid after the heating process. On the other hand, some plant base oil is toxic by itself under high heat.
How do you clean the pans after ? Do you scrub or not
Warm water and a sponge or chainmail scrubber for stuck-on bits of food
@@PrudentReviewsCan you use chainmail to remove the factory coating?
@@Riverpethsoap, water and the rough side of a sponge will work better. The chainmail is better for larger bits of stuck-on food.
This works generally, but you do not NEED to get to the smoke point. Something like 350 for a much longer time (12 hours or so) will work and technically polymerize better.
How often do you have to season?
every season xD
can't tell .. it depends ;) In ideal world only once ._.
Be prudent in 2024.👍.
Do I just clean it with hot water and salt, like cast iron?
Yes, or a chainmail scrubber
@@PrudentReviews I got one, too. Ok! Thank You ever so kindly!
can you please clarify step 3? after we dry it in step 2, do we have to wait till pan cools off to coat it or do we have to apply oil to it while its hot?
It looks like he's doing it pretty much immediately, hence the oven glove, but if you're not confortable with that, you can let it cool slightly, no problem at all. You still want it to be warm so that the oil thins out ang goes into every micro pore, but hot enough so that you can sort of slap it to feel the heat without burning yourself, but way too hot to actually hold is perfectly acceptable.
This is correct. I applied the oil right after but you could wait a few minutes. You want the pan to still be a little warm - it’s easier to spread the oil.
So you must go through a 2 hour process once you buy the pan as well as every time after you cook
Why does anyone talk about flash rusting in these videos? Cleaned the factory seasoning off and while cleaning it the pan started rusting. Yet Every video says to use water and soap to get the rust off. A little confused
What is the best way to clean it after cooking and how to store it for later
Warm water and a sponge, a little bit of soap is okay. Use a chainmail scrubber for stubborn bits. You can also warm the pan slightly on the stove to loosen things up. For storage, dry it completely. You can rub a tiny amount of oil on it but if it’s well seasoned, you don’t have to.
I can say that my tallow and/or bacon grease pans haven't gone rancid.
The fats polymerize under the high heats, and it shouldn't happen.
what to do if you have an already used and abused carbon steel skillet?
Oven spray cleaner then start over
The egg sticks at all :D just give the agg one more second :D
This pan is almost impossible to get coating off.. I used hot water, soap and a metal sponge with elbow grease for like 20 min to get it off..
Use oven cleaner spray
must this repeated periodicaly times?
Lol but the egg clearly stuck to the pan 😂
"As you can see, the egg is not sticking to this well-seasoned pan at all"
[*Proceeds to show egg sticking to pan*]
on your video the egg still sticks!
I mean, with that much fat in it, that egg can cook on anything
Watch it… you can always have a little more butter. The oil just keeps it from burning😂
No potato peels
The primary function of seasoning is to prevent rust and that method doesn’t season the bottom of the pan.
Egg is literally sticking in your video
Isn’t a Matfer very similar to a Dikfer?
Are you a vegan or vegetarian?
at all...?🤔
butter and oil together ? no respect for the heart it seems
Unfortunately, he doesn’t tell how to FIX the mistakes.
You removed the best part of the seasoning. The beeswax has a double carbon bond. All you need to do was heat it a little then add your grape seed oil (another double carbon bond). The two make the perfect pair for polymerizing. I make seasoning blends specifically using grape seed oil and beeswax. Try this and tell me how beautifully those eggs slide around afterward. The difference in durability, darkness and slickness/non-stick was amazing to me.
Even with butter and oil added you can see the egg is clearly sticking in the middle :/
Steer clear or these pans!!!
I have tried every one of these so-called full proof remedies, and they all are a bunch of crap you were going to spend hours and hours in your kitchen on top of the stove inside of your stove, scraping the pan, soaking the pan and vinegar and when it’s all said and done, maybe you can make an egg in your pan without it sticking to the metal, maybe every now and then. One out of five times. Maybe one out of 10. This whole iron skillet thing is a complete trap to make people waste all of their time for absolutely zero to no benefit. You can go into your supermarket, where they have a little kitchen section, pick out a nonstick pan, put a little olive oil. in the bottom of the pan on low heat very low. Crack your egg and put a little seasoning on top. Cook it low and slow and you will be fine. This cast-iron pan thing is an absolute scam to get people to waste hours days weeks. It’s one of these new things like being woke to suck you into The latest fad. Do not get caught up. Remember scrapbooking 1015 years ago? Everybody had to do it or you weren’t cool? This cast-iron pan thing is the next version of scrapbooking a complete freaking waste of time. Get out now before you lose your mind.
I don’t think your oven is oven safe. That thing is disgusting.
Oil and butter is KEY to make that egg not stick to that pan! You should have mentioned that, otherwise, it will confuse people who are new to these things. If you just use butter or oil alone, the egg WILL stick to the bottom of the pan. I've done this hundreds of times. It's not the newly seasoned surface you created that makes it non-stick! The only time the egg will NOT stick a seasoned pan like that, is if the pan is used every day and after many layers of seasonings, the bottom will become non-stick. And even that, is not really a guarantee. What a Chinese cook would do often is add oil, heat it up, throw that away then add another layer of oil on top of what's left in the wok/pan which makes the bottom non-stick. It's a technique. Using two types of oil, will (as you did) will create the surface chemistry for the egg not to stick to the bottom.
Hey there. I just seasoned my brand new crepe pan. I wish I saw your video before that! I don’t think I removed all factory coating well and while seasoning the pan (on top of my stove) there are uneven spots of different colors and seems like there is some coming off 😒Is there anything I can do to remove all the factory coating and re-seasoning my pan properly?
For stripping the seasoning, I'd recommend using white vinegar. If you have a vessel big enough that you can leave it soaking in vinegar for about an hour, that'll completely break down the seasoning, & you can then just wash it off & start fresh. To guarantee you get all of the factory coating off, I used barkeeper's friend on my DeBuyer, & that seems to have done the trick.