I put my pans in the oven at 400 with a light coating of oil upside down. Bring to temp, turn off and let come to room temp. Do it when you go to bed. In the winter I will do it any time I use the oven, after I cook and the ovens heated up anyways to put an extra coating on it. A few times a month. Eggs don't stick to my pans.
My first carbon steel pan just arrived and I was a little nervous about getting started with it. I always have to watch a few different videos before I start any new home skill. This was informative but also quite reassuring. You probably wouldn’t be able to convey that same reassurance and encouragement with a voice over. So I’d encourage you to just keep being you and everything will be okay!
De buyer mineral B is an amazing pan. I bought one 18 months ago and went ahead and got another bigger one with stainless steel handles. I haven’t managed to ruin them yet. Food is delicious
Finallllllly a usefull video, man I was so stressed seeing all other videos that would just ruin my pan! Mannnn there are a lot of steel pan extremist out there! I love the "just cook with it, have fun!" best steel pan video I have seen so far, just follow the simple rules given in this video and you are all good. Thanks so much.
Excellent video. The amount of time you spent reassuring your audience and clarifying concepts/principles shows that you're quite in-touch with all of the new cooking hobbyists that have flooded the world over the last few years. I've noticed that the biggest blind spot among us home chefs is the confidence and intuition that comes more quickly from working in a talented restaurant kitchen. I'm glad that line cooks and chefs like you (ThatDudeCanCook, acooknamedmatt, Kenji, etc.) have the platform to share your experience and provide some contextualization for some of these intangible cooking skills.
1:28 I just got my first carbon steel pan, seasoned it in the oven ONCE and i've cooked three times with it now. I made some soy nuggets with just a tiny amount of oil earlier and the non-stick performance of this pan was honestly in line with what I would expect from a brand-new teflon pan. It's certainly WAY better than the 3 year old teflon pan i've been using until 2 days ago. Gonna try pancakes for breakfast tomorrow and see how that goes. But yea... extremely impressed
Great video. I’m glad you mentioned setting expectations that carbon steel and cast iron will not have the extreme non-stick of Teflon. Carbon steel and cast iron will be non stick with the right technique and you just have to get used to it. It’s the trade off for having a lifelong pan versus a Teflon you’ll have to get rid of in three to five years.
Excellent video. You covered just about all people need to about carbon steel pans. For years I used All-Clad stainless steel pans and a Scanpan non stick pans. Then I got into cast iron pans. Got a bunch of those, Lodge and Victoria. Then I discovered carbon steel pans. I started with Matfer-Bourgeat. They make great pans. No rivets so they're easy to clean and once they're seasoned up they cook great. You can even stick them in the oven to finish a thick steak. Most recently I bought three de Buyer Mineral B pans. Two crepe pans (12" was too big for my liking so I added the 9" one too) and the best carbon steel pan, bar none, is the 9 1/2" Omelette pan. The thing about seasoning CS pans is don't worry about doing the 'egg test' after seasoning you pan. If the egg slides great. If it does not, don't freak out. Just cook in the pan. Use oil, cook food. Use butter, cook veggies. Cook a steak. The more you use it the better they get.
Your method of seasoning the carbon steel debaur was the best, I tried 21 other youtubers and they all STICK still. Thin layer, simplicity , coat top and back of the pan and BAM! It's actually not sticking when I cooked some protein. The trick is to make sure the pan is hot enough then let the food cook , dont touch it! then it will lift off by itself. THANK YOU FOODEE ! I love your channel.. every other person does it via some complicated method and it's annoying. You are straight to the point! new subscriber here! Keep it up
Good advice all around, thank you. Oh, I've ruined enough pans that now my motto for pre-heating is "low and slow." I never crank it up at first. And I rarely ever use medium-high heat.
It's weird how we're rediscovering old stuff, and how good it is. I initially struggled with carbon steel. The seasoning would come off if I cooked even a little acidic. One day I got bored and decided to give it a lot of layers and it's been like ice ever since, slippery as hell. I also found out that you can use it as a wok substitute when making fried rice because it can take high heat very well. I always used medium heat with my stainless and non-stick pans, but carbon steel is able to deliver that "wok hay". I just wash with some soap and water, no issues there. I can't go back to non-stick pans ever again.
Love De Buyer (mineral B) series with the wooden handle. For those who cook in cast iron, plate steel and carbon steel a chainmail scrubber is a must have tool! It's surprisingly mild and can remove small bit of food that stick to the pan easily, bits that would otherwise turn to charcoal and negatively impact the seasoning.
+1 to the chainmail scrubber. After my brush, it's the second most used cleaning tool. Works pretty much like coarse salt but faster and without the mess.
Před 9 měsíci+4
Love the common sense here. I got rid of nonstick pans years ago. For me it's cast iron or carbon steel. One thing I noticed in my cooking is as I get older I've slowed down so I don't use super high heat as I did years ago, except for searing. I bring it down a little and it all turns out okay.
I wish I'd seen your video when I first began buying carbon steel. I read reviews on the internet that insisted you needed to season the pan 8-10 times before use; these 'over-seasoners' posted pics of their perfect, evenly-cured pan; pure black. Mine never looked like that, even though I tried the oven method of seasoning SO many times (my electric bill was out of control!) I ended up with flaking layers because I seasoned so often without waiting for the seasoning to cure. I gave it up and just began using them. They're perfectly non-stick, and although not as attractive as the posts I've seen from the 'season them to death' crew, they are perfect to me.
I recently got an induction cooktop, love it, had a cast iron griddle that was very rusty. I first seasoned in the oven a couple of times, then on the cooktop I turned it on low, oiled it, then brought the pan up in steps, of 5 minute increments.
@@dannyo3317 why would it, I use cast iron. True, you don't want to take a pan from cold straight to full power. If I turn on low, within 10 seconds, the pot is too hot to touch. Unlike other stoves which uses external heat, with these stoves, the pot becomes the heater.
That tip to not put many layers of seasoning on is a really good one. Looks great at first, but they're like glass an always fail for me. I've sanded it down so many times at this point. Haven't had to since I did it his way. Takes longer, but it's so much more durable
@holdenmcgroin3995 when you cook something like steak and the pan doesn't shed water when you clean it. Usually any high heat cooking that leaves a bunch of carbon on the pan you have to scrub off or something acidic. Just smear a thin layer of lard after a good scrubbing, set your oven for 500 an pop a cook timer for an hour an forget about it. Easy. I have one pan I use for eggs an such that I never use for high heat or acidic sauces. Best pancake pan ever an I almost never reseason it. You'll get a feel with use
absolutely love your style ! :) watching you being so happy talking about cooking makes me want to run to the kitchen and have some fun (and great advice). You gained a sub Sir
The kitchens I worked in always used carbon steel, and they put up with quite a beating - and they don't fail (there's nothing to fail when it's just a piece of oiled steel). So I use carbon steel all the time at home, and my tip would be that cheap and basic is just fine. Small ones (180mm) seem to get the most use for me, and they were about eight quid from Nisbets catering supplies. I've just had a look and they're twelve quid nowadays, but then I've had them a few years now. I roasted a chunk of pork shoulder in one yesterday, then made the gravy in it. And eggs for breakfast in one this morning. The general message in the video is bang on: season it, cook with it, and that's it. If its scratched, repeat instructions as above. If its rusted, repeat as above.
Very well done. I’m very impressed with your engagement and awareness of the perspective of the viewer on the other side. I already decided to comment when you said you don’t always do this and asked for feedback- yes, definitely make more content as such. You’re great at walking those who don’t know through the process. Keep being you and doing your thing but this was great. Thanks for the clear tips with understanding of my neurotic or intrusiveness thoughts while cleaning a frikin pan hahaha
So great to see a rational take on rules for carbon steel because when I see "rules" for cast iron and carbon steel it usually means "forget the food, you MUST have a shiny pure black surface at all times and at all costs". You know, taking hours to grind down the initial cooking surface like running a Zamboni over an ice skating rink, seasoning for days and days before the first usage and so on. This video hits all the true proper usage tips; the sweet spot between obsessing over visual perfection at the expense of just cooking food and carelessly doing things that actually make the pan harder to use effectively. The only one I know of who shares this well-balanced approach is Uncle Scott. Cheers!
Came across you site by chance. Purchased a Carbon Steel wok and it is sticking with built-up black areas. I love your interactive videos. Thank you so much for giving me hope!
Great video , after cooking in it I find if there is stuck on food. An oz or two of water simmered in it while scraping it gently will release it. Following that a hot water wash with coarse kosher salt and a brush will do the job. And as you demonstrated always rewarm the pan adding a few drops of oil wipe it out and let it cool before putting it away.
The chemistry of the polymerization of oil on cookware (cast iron, carbon steel, and aluminum) is not understood (and certainly not discussed) by many of those who are attempting to “season” their cookware. An informed decision can be easily understood by reading Sheryl Cantor’s blog, “Chemistry of Cast Iron Seasoning: A Science-Based How-To”. That paper recommends using FLAXSEED OIL, an oil with a very low smoke point of 225 degrees F. This method, backed-up by science, is recommended by America’s Test Kitchen and many wok-using chefs including Grace Young, the author of “Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastry, with Authentic Recipes and Stories”. Those who use an oil with a high smoke point might compare the two methods.
What I see in common in those is that they are poly unsaturated fat mostly. That said, my non scientific opinion says both should make non stick surfaces. Is this a good conclusion or not at all lol?
Thanks for the video. You are very likable and you are so straight forward. My wife and I got a set of stainless steel pans for a wedding present in 1975 and we are still using all of them. We have supplemented them with non-stick coated frying pans but they don't last long. I have found that electric frying pans last longer and are easier to use than regular frying pans. I am 74 and do the breakfast cooking. I also have a 12" Lodge cast iron frying pan and recently bought a carbon steel wok. They are non-stick by a buildup of the seasoning. I think they will last a long time if cared for, by who ever inherits them. I do have a question. I am new to woks and stir-frying and want to know about how much heat to cook with. What temperature I should cook at, and how big of heat source. Our electric range has coil type electric elements. I also have a large propane burner like ones used to cook turkeys in oil.
I always cook with cast iron , when I am finished cooking I fill them with water and turn the heat on till I bring them to a boil and do that for a minute then I wash them in hot soapy water and reheat them with canola oil and re-season them. Never had a problem .I even cook turkey in a dutch oven.
Never seen a voice over video of yours, but I think you did a fantastic job on this in person video. Been thinking about making the transition from Teflon to carbon steel. The info was much needed. Thanks for the content
Just purchased a Smithey carbon steel 12”. Followed their directions heated new pan on the stove to approximately 450 to 500° then a light coating of some avocado reheat until smoke, boom done. First started cooking some fatty meats with clarified butter, afterwards quick rinse in hot water, wipe dry, lite oil reheat to remove any moisture and pan works like a dream. Gets better with every use. These things are literally indestructible and no more concerns about what kind of utensil I can or cannot use. You can use a shovel if you want.
Have not seen your other content so I cannot compare, but this was really good. It really surprises me about the heat. I thought that was the whole point. I'm disappointed with my non-stick pans so now I will try this and see how it goes.... and I'm doing a bit of research on how to take care of my pans so that I don't ruin them. With that said... I'll start with one and go from there.
The problem isn’t the heat itself but the differences across the pan. An induction stove transfers energy *much* more efficiently and quickly than other heat sources, and carbon steel does not conduct heat nearly as well as aluminium. So the temperature across the metal has no time to equalise.
You're so cool! I watched many other videos on this topic and they just overwhelmed me that carbon steel needs such a precise care. I just loved your easygoing atittude! First video that really shows that these pans are not a rocket science, just cook with them, don't let them rust and that's it 😄 Thanks for sharing, once I buy my de Buyer I will make sure to come back to your channel 😎
My experience with carbon steel is that it needs less TLC than any other frypan. It's pretty much indestructible although you can warp it on an induction burner if you are not careful.
Very good video because it keeps it to the essential info, doesn’t overcomplicate it. Careful about the background music, this is ok, but don’t crank it up any louder for sure. Good flow in the presentation, good job🎉🎉
Hey great video, thank you! Just curious, I tend to leave left over fat from cooking on my pans (non-stick) sometimes for day or two, then just cook with it without washing. Would this habit of mine damage carbon steel pans?? I only use animal fats or coconut oil for cooking.
I add a drop of sunflower lecithin to cooking oil and rub it in before use for perfect nonstick results, no matter what condition the pan's seasoning is in.
yo! great video. yep, after initial seasoning...JUST COOK WITH IT! i have debuyer carbon steel pans. yes, i did the old flaxseed oil seasoning (6 rounds!) in the oven at 425˚ with full cool down cycles. afterwards, i did cook a few eggs in butter and corn oil and it passed the slide-around egg test with flying colors. the following use was searing off steaks to cook ruth's chris style (sear + 404˚ oven to finish), and let me tell you what...every bit of seasoning flaked off on the bottom of the pan. even though i was using med-hi heat, all the seasoning sloughed off. after all that work...and then that! so, i went back to zero-base / fresh surface on the bottom of the pan (scouring pad), and before seasoning with high smoke point avocado oil, i did something a little different...BUT IT WORKED AMAZINGLY WELL! i took some 1200 grit alum-oxide wet/dry sandpaper to the inside bottom of the pan to get some light swirl marks for the seasoning to penetrate. after a good wash and rinse, i seasoned the pan on the stovetop as per debuyer's directions. and, let me tell you what...the swirl marks gripped the seasoning and i have not had to re-season or do anything to the pan...even after 5+ years. yep...JUST COOK WITH IT! keep in mind that you cannot use just any old regular wood sandpaper. it MUST BE aluminum-oxide sandpaper because it is actually abrasive enough to put swirl marks in the bottom of the pan (cuts into the carbon steel). i bought a smaller debuyer egg pan afterwards, and did the sandpaper treatment (bottom and sides this time) right from the get-go, and it has never let me down. i know it is difficult to scratch up the bottom and sides of a brand-new pan, but trust me, it frigg'in works!
Great points. I love my carbon steel pans. You mentioned risk of warping with induction stovetop on high heat. I actually warped my Matfer pan on my electric stovetop when set to high. Unfortunately it didn't come back when it cooled. Lesson learned.
Nice video, but add that if you cook with vinegar it removes the seasoning. I did that with a beautiful pre seasoned pan and stripped it to darn near bare metal. But like you said keep cooking and while it doesn't have that nice dark color it performs great!
Got my first carbon steel pan for Christmas. Thanks for the tips. Between my Dad , brother and you, thank I got a handle on it. My fav pan for breakfasts for sure.
Just bought an OXO carbon steel barbecue pan for use on my Traeger pellet grill. I'll be cooking asparagus, carrots and peppers. I'm an experienced Dutch oven cook. For seasoning, I like bacon lard, and coconut oil has proven great for maintaining that patina. GMO seed oils, such as canola, corn, soy are to be avoided, imosho. 😄 Edit: I concur that your cast iron, carbon steel cookware will last and last; I own a Griswold no. 9 (11") handle griddle that belonged to my grandfather who was born in 1871. It's one of my go-to cookware items.
4:45 A related "DO NOT" when you have an over-heated carbon steel pan is shocking it with a cold liquid. Just take it off the heat or turn off the burner if you overshoot the desired heat. I made this mistake while I was cooking a big meal and left my 10" Misen pan on a high burner then got distracted. When I came back to it I was in a hurry to start the next dish, so I ran the overheated pan under the sink tap and it warped immediately.
Great video! Thank you for this. You make it seem so much more simple working with carbon steel than other videos I've seen. Can't wait for my new pan to arrive. All the best from the east coast.
@THE FOOD-DEE I have ordered 1 Matfer (sp?) Size 11 and 5/8; and a smaller DeByuer (sp?). The DeByuer should be here this week, the Matfer, hopefully a week later. I'm a senior soooo I'm pretty sad that I'm so late to the carbon steel party. Having said that, I am a cast iron queen 😉. Thannnnk you so much for replying to my comment. WOW...That means more than you can imagine. Much love and light to you and yours. ❤️🕊❤️
Not sponsored but gets kickbacks for purchases is sponsored. Im ok with it but lets call it what it is. Only thing id maybe include is for cleaning them chainmail its great for scrubbing any left over food. I got some carbon steel for camping,fishing and cooking at home and love it way more than my cast, big tip is heating the oil up then dropping the temp down and never going over the smoke point of the seasoning and it will stay non stick.
Sponsored is when they get paid for doing the video. Affiliate links are different, because they only get paid if you purchase through the link. The main thing is he's honest & upfront about it.
Really good info, thank you! I’ve been cooking on cast iron and stainless forever, but have been itching to get a carbon steel pan. This was just what I needed to know!
you are right, I just bought Ikea carbon steel pan, did seasoning 3 times as booklet suggested, then I was expecting a super non stick like real non stick pan, i put egg on the pan not pre-heated and it stuck like hell.
the IKEA pans are getting very mixed reviews but I think I might have figured out why. The instructions tells you to season the pan at 150⁰ C but neutral cooking oils like canola, sunflower- og grapeseed oil all have a smoke point of 200⁰-230⁰ C range. That means the oil won't "burn off" and leave a nice smooth coating but instead leave the surface sticky. If you buy a cs pan from IKEA you're probably a beginner to this type of pan (I know I am) so the chance of you making mistakes are higher. They can be fixed but if it goes sour you might be less inclined to try again. Kind regards - the research nerd 🤓
This type of content is great. Let's say you're teaching how to julienne or chiffonade-seeing a chef muster through it with you is great! Makes it more relaxed. If we goof together-it's real to us. I tire of some trying to blow you away with their knife skills, etc. Voice over could be great as a summary of sort. Just got my induction and kinda psyched. Thanks!! (Ps: when I do buy a cookbook it must be Loaded w/ pics & list nutritional info.)
You don't need induction. I warped my brand-new Matfer pan this week on my plain-old ratiation glass-top stove. The werid thing was that I had seasoned the pan on the same stove top only hours prior, and nothing went wrong. When the pan warped I was making an omlette. It was already quite warm out of the oven following its second seasoning pass, so no rapid spot heating. Burner size matched the pan diameter. Mine did not return to form when it cooled so I guess I'll have to hammer it flat, now.
Many years ago I bought a bigger and a smaller de buyer pan but never used them, maybe it's time. ^^ Thank u for the tip with using induction stove, might be very helpful.
well done video. i haven't seen your other one on seasoning the cs pans, but i think i can guess your technique, from the short jump clip you added to this one. am i safe to assume that you do the thin layer of oil, then heat of a gas (ng, propane, butane, etc) and burn the oil in on all sides? if so, i'd offer one suggestion. if you did it the way most wok cooks do their pans (typically carbon steel), they first just heat the pan up to where it goes beyond the browning phase. it will eventually turn blue. again...no oil yet. after that, let the pan cool down, then apply the thin coat of oil ( i personally use grapeseed oil...flaxseed oil's elevated status for seasoning is a myth). once a micro-thin layer of oil is applied, basically repeat the same heating method. or--from what i guess--is your initial method. after experimenting with a few cs pans, this technique works the best. from that point on, your pan is ready to use in everyday situations...granted people take all the other things you mentioned into account. and i'm talking about the non pre-seasoned type cs, like matfer, de buyer, etc. i have no idea what the seasoning method would be for bk, lodge offerings. those would probably be "just use 'em" varieties.
Love this video. Honestly, for your first face to face this is brilliant. Perfect! So well presented. Great content. Thankyou so much! Kind regards from Tasmania, Australia!
You can pretty easily fix the warp with a hammer if you know what you're doing. Just heat it up and gently bang it back into shape with lots of gentle hammer blows. Wouldn't try with a brittle cast iron though
I bought my first de buyer. It’s not bad. It works just as my cast iron does, but I love my lodge cast iron better. Main reason… I feel like I can use much less oil and not have things like eggs stick. PS your tips are all good.
First time watching You , great info ! I guess common sense isn't so common these days . I maintain My carbon pans & cast pans w/ grape seed oil after each use . Doesn't take much , I just use Scott blue paper shop towels ( in auto isle at Walmart ) with the amount of oil left on towel after tipping bottle of oil on folded towel . Of course this is done on a warm pan . Make it smoke a little , store pan in oven till next time . Most foods slide around like a hockey puck .
Quick shopping $$$ tip: If you have a COSTCO membership, they sell those SCOTT Blue Shop paper towels in packs of 10 rolls online for $19.99 (cost is much less inside local store.
I´ve always used hot water and soap to clean my seasoned cast iron and carbon steel without any trouble, although I use a cleaning brush to get rid of any bit of stuck on food, I find the salt method quite disgusting and if the pan is wet, it doesn't work that well, and always do a quick re-season before storing them.
Coming from non-stick, nobody ever said how heavy De Buyer carbon steel pan is. It weights over 2 kg / 4.4 lbs (non-stick is more than twice lighter). My first impression is how tasteless food came out compare to non-stick. Probably it is due to large amount of seasoning on the non-stick. I'll try few other things.
Nice video, very informative! Reassuring, too. I've been using the Mineral-B pans for 3 years and they are superb! What are they like in the oven, though? I've finished food in the oven for about 10 minutes but, what do you think would happen if they were in there for longer - aside from the logo and handle coatings charring?
You can easily make your carbon steel pan buckle when cooking with it. E.g. you get the pan really hot and then drop something cold in it to cook it or you have been cooking stuff and while the pan is really hot, you drop some wine in it to deglaze the pan but unfortunately you drop a little too much - in both cases, your pan will buckle.
I have always found whether it’s my cast-iron or my carbon steel pans the best way to clean them is, first with a paper towel get rid of as much food or whatever is left into the garbage as possible or wherever is safe if it’s too hot and oil. Put the on back on the flame to keep it hot on medium heat. Get your sink water as hot as it possibly can get and then take your carbon steel or cast-iron and put it under the hot water and let it steam while you swish it around and dump it out. Then put it back on the heat and wipe it dry with paper towels. Let it get hot smoking again. Again turn your hot water on your sink and put a silicone mat on the bottom of your sink. If you have a Chinese style, metal, scrubber, or any kind of scrubber. Put on silicone Gloves, grab your scorching hot pan, put it in the sink on top of the silicone mat under the real hot water and immediately with your really long hot silicone gloves scrub in one circular direction all around your pad then rinse it out again put it back on the heat dry it off put a thin layer of whatever you use for seasoning turn off the heat when it’s almost cool, take a dry paper towel and wipe out any seasoning medium from all around your pan let cool and you’re done. This may sound like a lot, but the whole thing takes me about five minutes. My pans are like glass, nothing sticks.
What actual temperature do you consider "medium" or kind of high heat? I use a surface temperature gauge and "medium" on my cook top is nearly 525 degrees F. WAY too high for cooking may foods, cast iron or stainless
Bit late to the game here, but the bit about induction has a bit of nuance to it: In general, I'd agree to not go to super high settings on induction. BUT. If you have a high grade induction stove that does not have a center hot spot, you're going to be fine. I've put 3500 W into my 24 cm and 28 cm debuyer pans without issues. The issue is a high temperature difference between the center and the edge of the cooking surface. The thermal expansion is so uneven that it can warp your pan in this case. If the area that is actually heated is large enough, which is the case on good quality induction stove, you're going to be fine.
@@THEFOODDEE The rule of thumb here is: Any commercial grade induction stove top is going to be fine (I have a ZORRO ZIH 1 and a CASO ProChef 3500). For consumer grade stuff, especially the mobile units, there's really no way to tell reliably without testing them. I can't say much on the fixed installation ones because I have no experience with those.
I put my pans in the oven at 400 with a light coating of oil upside down. Bring to temp, turn off and let come to room temp. Do it when you go to bed. In the winter I will do it any time I use the oven, after I cook and the ovens heated up anyways to put an extra coating on it. A few times a month. Eggs don't stick to my pans.
My first carbon steel pan just arrived and I was a little nervous about getting started with it. I always have to watch a few different videos before I start any new home skill. This was informative but also quite reassuring. You probably wouldn’t be able to convey that same reassurance and encouragement with a voice over. So I’d encourage you to just keep being you and everything will be okay!
Thank you and enjoy your pan
De buyer mineral B is an amazing pan. I bought one 18 months ago and went ahead and got another bigger one with stainless steel handles. I haven’t managed to ruin them yet. Food is delicious
I love this guy. He’s honest and straightforward.
Thank you
Finallllllly a usefull video, man I was so stressed seeing all other videos that would just ruin my pan! Mannnn there are a lot of steel pan extremist out there! I love the "just cook with it, have fun!" best steel pan video I have seen so far, just follow the simple rules given in this video and you are all good. Thanks so much.
Glad I could help!
Excellent video. The amount of time you spent reassuring your audience and clarifying concepts/principles shows that you're quite in-touch with all of the new cooking hobbyists that have flooded the world over the last few years. I've noticed that the biggest blind spot among us home chefs is the confidence and intuition that comes more quickly from working in a talented restaurant kitchen. I'm glad that line cooks and chefs like you (ThatDudeCanCook, acooknamedmatt, Kenji, etc.) have the platform to share your experience and provide some contextualization for some of these intangible cooking skills.
Thanks for the kind words !!
How was Kenji third on your list?
1:28 I just got my first carbon steel pan, seasoned it in the oven ONCE and i've cooked three times with it now. I made some soy nuggets with just a tiny amount of oil earlier and the non-stick performance of this pan was honestly in line with what I would expect from a brand-new teflon pan.
It's certainly WAY better than the 3 year old teflon pan i've been using until 2 days ago.
Gonna try pancakes for breakfast tomorrow and see how that goes. But yea... extremely impressed
That’s awesome!! Look forward to hearing about the pancakes
@@THEFOODDEE Pancakes have been a success and my girlfriend has been "demanding" breakfast pancakes for the last week :D
Wir haben auch die Pfanne von de Buyer und sie funktionieren tadellos,ob Pfannkuchen,oder Spiegelei 🍳 👌👍👍
Great video. I’m glad you mentioned setting expectations that carbon steel and cast iron will not have the extreme non-stick of Teflon. Carbon steel and cast iron will be non stick with the right technique and you just have to get used to it. It’s the trade off for having a lifelong pan versus a Teflon you’ll have to get rid of in three to five years.
Don't forget cancer with teflon that you ate overtime with non stick bullshit pans.
Excellent video. You covered just about all people need to about carbon steel pans. For years I used All-Clad stainless steel pans and a Scanpan non stick pans. Then I got into cast iron pans. Got a bunch of those, Lodge and Victoria. Then I discovered carbon steel pans. I started with Matfer-Bourgeat. They make great pans. No rivets so they're easy to clean and once they're seasoned up they cook great. You can even stick them in the oven to finish a thick steak. Most recently I bought three de Buyer Mineral B pans. Two crepe pans (12" was too big for my liking so I added the 9" one too) and the best carbon steel pan, bar none, is the 9 1/2" Omelette pan. The thing about seasoning CS pans is don't worry about doing the 'egg test' after seasoning you pan. If the egg slides great. If it does not, don't freak out. Just cook in the pan. Use oil, cook food. Use butter, cook veggies. Cook a steak. The more you use it the better they get.
well said :) and thanks for watching
Your method of seasoning the carbon steel debaur was the best, I tried 21 other youtubers and they all STICK still. Thin layer, simplicity , coat top and back of the pan and BAM! It's actually not sticking when I cooked some protein. The trick is to make sure the pan is hot enough then let the food cook , dont touch it! then it will lift off by itself. THANK YOU FOODEE ! I love your channel.. every other person does it via some complicated method and it's annoying. You are straight to the point! new subscriber here! Keep it up
Aww thank you that means a lot :) I appreciate your support
You have a good vibe and upbeat attitude and it shows, I think these are better than voice overs. Seems more genuine
Good advice all around, thank you. Oh, I've ruined enough pans that now my motto for pre-heating is "low and slow." I never crank it up at first. And I rarely ever use medium-high heat.
Congrats for the video, you said it all. "Do not overthink", just use the pan. When i realized that, it changed my way of approaching carbon steel pan
It's weird how we're rediscovering old stuff, and how good it is. I initially struggled with carbon steel. The seasoning would come off if I cooked even a little acidic. One day I got bored and decided to give it a lot of layers and it's been like ice ever since, slippery as hell. I also found out that you can use it as a wok substitute when making fried rice because it can take high heat very well. I always used medium heat with my stainless and non-stick pans, but carbon steel is able to deliver that "wok hay". I just wash with some soap and water, no issues there. I can't go back to non-stick pans ever again.
Love De Buyer (mineral B) series with the wooden handle. For those who cook in cast iron, plate steel and carbon steel a chainmail scrubber is a must have tool! It's surprisingly mild and can remove small bit of food that stick to the pan easily, bits that would otherwise turn to charcoal and negatively impact the seasoning.
yeah, i love those pans - i use them especially for crepes and sunny side up eggs, never would switch back to other pans for that :)
+1 to the chainmail scrubber. After my brush, it's the second most used cleaning tool. Works pretty much like coarse salt but faster and without the mess.
Love the common sense here. I got rid of nonstick pans years ago. For me it's cast iron or carbon steel. One thing I noticed in my cooking is as I get older I've slowed down so I don't use super high heat as I did years ago, except for searing. I bring it down a little and it all turns out okay.
I wish I'd seen your video when I first began buying carbon steel. I read reviews on the internet that insisted you needed to season the pan 8-10 times before use; these 'over-seasoners' posted pics of their perfect, evenly-cured pan; pure black. Mine never looked like that, even though I tried the oven method of seasoning SO many times (my electric bill was out of control!) I ended up with flaking layers because I seasoned so often without waiting for the seasoning to cure. I gave it up and just began using them. They're perfectly non-stick, and although not as attractive as the posts I've seen from the 'season them to death' crew, they are perfect to me.
I recently got an induction cooktop, love it, had a cast iron griddle that was very rusty.
I first seasoned in the oven a couple of times, then on the cooktop
I turned it on low, oiled it, then brought the pan up in steps, of 5 minute increments.
Has the induction unit turned your pans into "spinners" yet?
@@dannyo3317 why would it, I use cast iron.
True, you don't want to take a pan from cold straight to full power.
If I turn on low, within 10 seconds, the pot is too hot to touch. Unlike other stoves which uses external heat, with these stoves, the pot becomes the heater.
That tip to not put many layers of seasoning on is a really good one. Looks great at first, but they're like glass an always fail for me. I've sanded it down so many times at this point. Haven't had to since I did it his way. Takes longer, but it's so much more durable
How do you know when to re-season?
@holdenmcgroin3995 when you cook something like steak and the pan doesn't shed water when you clean it. Usually any high heat cooking that leaves a bunch of carbon on the pan you have to scrub off or something acidic. Just smear a thin layer of lard after a good scrubbing, set your oven for 500 an pop a cook timer for an hour an forget about it. Easy. I have one pan I use for eggs an such that I never use for high heat or acidic sauces. Best pancake pan ever an I almost never reseason it. You'll get a feel with use
absolutely love your style ! :) watching you being so happy talking about cooking makes me want to run to the kitchen and have some fun (and great advice). You gained a sub Sir
The kitchens I worked in always used carbon steel, and they put up with quite a beating - and they don't fail (there's nothing to fail when it's just a piece of oiled steel). So I use carbon steel all the time at home, and my tip would be that cheap and basic is just fine.
Small ones (180mm) seem to get the most use for me, and they were about eight quid from Nisbets catering supplies. I've just had a look and they're twelve quid nowadays, but then I've had them a few years now.
I roasted a chunk of pork shoulder in one yesterday, then made the gravy in it. And eggs for breakfast in one this morning.
The general message in the video is bang on: season it, cook with it, and that's it. If its scratched, repeat instructions as above. If its rusted, repeat as above.
Very well done. I’m very impressed with your engagement and awareness of the perspective of the viewer on the other side.
I already decided to comment when you said you don’t always do this and asked for feedback- yes, definitely make more content as such. You’re great at walking those who don’t know through the process. Keep being you and doing your thing but this was great.
Thanks for the clear tips with understanding of my neurotic or intrusiveness thoughts while cleaning a frikin pan hahaha
Thank you! Overthinking (again!) Now that I have the basics, I am going to "just cook with (my) pan"!! Love that
So great to see a rational take on rules for carbon steel because when I see "rules" for cast iron and carbon steel it usually means "forget the food, you MUST have a shiny pure black surface at all times and at all costs". You know, taking hours to grind down the initial cooking surface like running a Zamboni over an ice skating rink, seasoning for days and days before the first usage and so on.
This video hits all the true proper usage tips; the sweet spot between obsessing over visual perfection at the expense of just cooking food and carelessly doing things that actually make the pan harder to use effectively. The only one I know of who shares this well-balanced approach is Uncle Scott. Cheers!
Came across you site by chance. Purchased a Carbon Steel wok and it is sticking with built-up black areas. I love your interactive videos. Thank you so much for giving me hope!
Great video , after cooking in it I find if there is stuck on food. An oz or two of water simmered in it while scraping it gently will release it. Following that a hot water wash with coarse kosher salt and a brush will do the job. And as you demonstrated always rewarm the pan adding a few drops of oil wipe it out and let it cool before putting it away.
The chemistry of the polymerization of oil on cookware (cast iron, carbon steel, and aluminum) is not understood (and certainly not discussed) by many of those who are attempting to “season” their cookware. An informed decision can be easily understood by reading Sheryl Cantor’s blog, “Chemistry of Cast Iron Seasoning: A Science-Based How-To”. That paper recommends using FLAXSEED OIL, an oil with a very low smoke point of 225 degrees F. This method, backed-up by science, is recommended by America’s Test Kitchen and many wok-using chefs including Grace Young, the author of “Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastry, with Authentic Recipes and Stories”. Those who use an oil with a high smoke point might compare the two methods.
What I see in common in those is that they are poly unsaturated fat mostly. That said, my non scientific opinion says both should make non stick surfaces.
Is this a good conclusion or not at all lol?
Thanks for the video. You are very likable and you are so straight forward.
My wife and I got a set of stainless steel pans for a wedding present in 1975 and we are still using all of them. We have supplemented them with non-stick coated frying pans but they don't last long. I have found that electric frying pans last longer and are easier to use than regular frying pans. I am 74 and do the breakfast cooking.
I also have a 12" Lodge cast iron frying pan and recently bought a carbon steel wok. They are non-stick by a buildup of the seasoning. I think they will last a long time if cared for, by who ever inherits them.
I do have a question. I am new to woks and stir-frying and want to know about how much heat to cook with. What temperature I should cook at, and how big of heat source. Our electric range has coil type electric elements. I also have a large propane burner like ones used to cook turkeys in oil.
I always cook with cast iron , when I am finished cooking I fill them with water and turn the heat on till I bring them to a boil and do that for a minute then I wash them in hot soapy water and reheat them with canola oil and re-season them. Never had a problem .I even cook turkey in a dutch oven.
Sounds great!
I wish i had stumbled across this video a week ago, would have ordered one of these instead of the Made In pan! Thanks for the info on the new pan!
Never seen a voice over video of yours, but I think you did a fantastic job on this in person video. Been thinking about making the transition from Teflon to carbon steel. The info was much needed. Thanks for the content
Just purchased a Smithey carbon steel 12”. Followed their directions heated new pan on the stove to approximately 450 to 500° then a light coating of some avocado reheat until smoke, boom done.
First started cooking some fatty meats with clarified butter, afterwards quick rinse in hot water, wipe dry, lite oil reheat to remove any moisture and pan works like a dream. Gets better with every use.
These things are literally indestructible and no more concerns about what kind of utensil I can or cannot use. You can use a shovel if you want.
Have not seen your other content so I cannot compare, but this was really good.
It really surprises me about the heat. I thought that was the whole point. I'm disappointed with my non-stick pans so now I will try this and see how it goes.... and I'm doing a bit of research on how to take care of my pans so that I don't ruin them. With that said... I'll start with one and go from there.
The problem isn’t the heat itself but the differences across the pan. An induction stove transfers energy *much* more efficiently and quickly than other heat sources, and carbon steel does not conduct heat nearly as well as aluminium. So the temperature across the metal has no time to equalise.
Great video , straight to the point.
I always do as you did / say on the video.
Specially use my pans.
merci beaucoup.
Your welcome
You're so cool! I watched many other videos on this topic and they just overwhelmed me that carbon steel needs such a precise care. I just loved your easygoing atittude! First video that really shows that these pans are not a rocket science, just cook with them, don't let them rust and that's it 😄 Thanks for sharing, once I buy my de Buyer I will make sure to come back to your channel 😎
Thank you :) just wanting to help make cooking easier
My experience with carbon steel is that it needs less TLC than any other frypan. It's pretty much indestructible although you can warp it on an induction burner if you are not careful.
I very much like this video.. Your delivery is real, man. You. ROCK.
Very good video because it keeps it to the essential info, doesn’t overcomplicate it.
Careful about the background music, this is ok, but don’t crank it up any louder for sure.
Good flow in the presentation, good job🎉🎉
I stopped using background music
i really like the potato peels/onion with some salt for seasoning! i haven’t had the best time seasoning them otherwise
Hey great video, thank you!
Just curious, I tend to leave left over fat from cooking on my pans (non-stick) sometimes for day or two, then just cook with it without washing. Would this habit of mine damage carbon steel pans?? I only use animal fats or coconut oil for cooking.
Super clear and concise! Excellent instructional video ❤
Glad it was helpful!
Nice video. We'll put together and the information was excellent. Best wishes to you. 😊👍
Thanks
I add a drop of sunflower lecithin to cooking oil and rub it in before use for perfect nonstick results, no matter what condition the pan's seasoning is in.
You did a good job on your first face to face video.
yo! great video. yep, after initial seasoning...JUST COOK WITH IT! i have debuyer carbon steel pans. yes, i did the old flaxseed oil seasoning (6 rounds!) in the oven at 425˚ with full cool down cycles. afterwards, i did cook a few eggs in butter and corn oil and it passed the slide-around egg test with flying colors. the following use was searing off steaks to cook ruth's chris style (sear + 404˚ oven to finish), and let me tell you what...every bit of seasoning flaked off on the bottom of the pan. even though i was using med-hi heat, all the seasoning sloughed off. after all that work...and then that! so, i went back to zero-base / fresh surface on the bottom of the pan (scouring pad), and before seasoning with high smoke point avocado oil, i did something a little different...BUT IT WORKED AMAZINGLY WELL! i took some 1200 grit alum-oxide wet/dry sandpaper to the inside bottom of the pan to get some light swirl marks for the seasoning to penetrate. after a good wash and rinse, i seasoned the pan on the stovetop as per debuyer's directions. and, let me tell you what...the swirl marks gripped the seasoning and i have not had to re-season or do anything to the pan...even after 5+ years. yep...JUST COOK WITH IT! keep in mind that you cannot use just any old regular wood sandpaper. it MUST BE aluminum-oxide sandpaper because it is actually abrasive enough to put swirl marks in the bottom of the pan (cuts into the carbon steel). i bought a smaller debuyer egg pan afterwards, and did the sandpaper treatment (bottom and sides this time) right from the get-go, and it has never let me down. i know it is difficult to scratch up the bottom and sides of a brand-new pan, but trust me, it frigg'in works!
Great points. I love my carbon steel pans. You mentioned risk of warping with induction stovetop on high heat. I actually warped my Matfer pan on my electric stovetop when set to high. Unfortunately it didn't come back when it cooled. Lesson learned.
Nice video, but add that if you cook with vinegar it removes the seasoning. I did that with a beautiful pre seasoned pan and stripped it to darn near bare metal. But like you said keep cooking and while it doesn't have that nice dark color it performs great!
Got my first carbon steel pan for Christmas. Thanks for the tips. Between my Dad , brother and you, thank I got a handle on it. My fav pan for breakfasts for sure.
That is awesome!
Just bought an OXO carbon steel barbecue pan for use on my Traeger pellet grill. I'll be cooking asparagus, carrots and peppers. I'm an experienced Dutch oven cook. For seasoning, I like bacon lard, and coconut oil has proven great for maintaining that patina. GMO seed oils, such as canola, corn, soy are to be avoided, imosho. 😄
Edit: I concur that your cast iron, carbon steel cookware will last and last; I own a Griswold no. 9 (11") handle griddle that belonged to my grandfather who was born in 1871. It's one of my go-to cookware items.
4:45 A related "DO NOT" when you have an over-heated carbon steel pan is shocking it with a cold liquid. Just take it off the heat or turn off the burner if you overshoot the desired heat.
I made this mistake while I was cooking a big meal and left my 10" Misen pan on a high burner then got distracted. When I came back to it I was in a hurry to start the next dish, so I ran the overheated pan under the sink tap and it warped immediately.
Great video! Thank you for this. You make it seem so much more simple working with carbon steel than other videos I've seen. Can't wait for my new pan to arrive. All the best from the east coast.
Glad it was helpful! What pan you get ?
@THE FOOD-DEE I have ordered 1 Matfer (sp?) Size 11 and 5/8; and a smaller DeByuer (sp?). The DeByuer should be here this week, the Matfer, hopefully a week later. I'm a senior soooo I'm pretty sad that I'm so late to the carbon steel party. Having said that, I am a cast iron queen 😉. Thannnnk you so much for replying to my comment. WOW...That means more than you can imagine. Much love and light to you and yours. ❤️🕊❤️
😂 'I'm not sponsored by them, but they give me kick backs'
Not sponsored but gets kickbacks for purchases is sponsored. Im ok with it but lets call it what it is. Only thing id maybe include is for cleaning them chainmail its great for scrubbing any left over food. I got some carbon steel for camping,fishing and cooking at home and love it way more than my cast, big tip is heating the oil up then dropping the temp down and never going over the smoke point of the seasoning and it will stay non stick.
Chainmail scrubby is great for getting off food good point :)
Sponsored is when they get paid for doing the video. Affiliate links are different, because they only get paid if you purchase through the link. The main thing is he's honest & upfront about it.
Really good info, thank you! I’ve been cooking on cast iron and stainless forever, but have been itching to get a carbon steel pan. This was just what I needed to know!
Glad I can help
@@THEFOODDEE I’m new to your channel , you really are a natural, great job , is it possible to use olive oil to season your pan thank you .
This is the 1st video of yours I watch and quite enjoyed it! I loved the delivery of the information and found it very useful, thank you!
Thank you
you are right, I just bought Ikea carbon steel pan, did seasoning 3 times as booklet suggested, then I was expecting a super non stick like real non stick pan, i put egg on the pan not pre-heated and it stuck like hell.
the IKEA pans are getting very mixed reviews but I think I might have figured out why.
The instructions tells you to season the pan at 150⁰ C but neutral cooking oils like canola, sunflower- og grapeseed oil all have a smoke point of 200⁰-230⁰ C range.
That means the oil won't "burn off" and leave a nice smooth coating but instead leave the surface sticky.
If you buy a cs pan from IKEA you're probably a beginner to this type of pan (I know I am) so the chance of you making mistakes are higher. They can be fixed but if it goes sour you might be less inclined to try again.
Kind regards - the research nerd 🤓
This type of content is great. Let's say you're teaching how to julienne or chiffonade-seeing a chef muster through it with you is great! Makes it more relaxed. If we goof together-it's real to us. I tire of some trying to blow you away with their knife skills, etc. Voice over could be great as a summary of sort. Just got my induction and kinda psyched. Thanks!! (Ps: when I do buy a cookbook it must be Loaded w/ pics & list nutritional info.)
Lots of pics no nutrition value
Great video! Thanks for the tips!! I think this face-to-face format is fine and hope you keep doing them. 👍
On a full power (240v) induction, only use high if bringing water to a boil.
Yup I learned that lol
You don't need induction. I warped my brand-new Matfer pan this week on my plain-old ratiation glass-top stove. The werid thing was that I had seasoned the pan on the same stove top only hours prior, and nothing went wrong. When the pan warped I was making an omlette. It was already quite warm out of the oven following its second seasoning pass, so no rapid spot heating. Burner size matched the pan diameter.
Mine did not return to form when it cooled so I guess I'll have to hammer it flat, now.
Many years ago I bought a bigger and a smaller de buyer pan but never used them, maybe it's time. ^^
Thank u for the tip with using induction stove, might be very helpful.
well done video. i haven't seen your other one on seasoning the cs pans, but i think i can guess your technique, from the short jump clip you added to this one.
am i safe to assume that you do the thin layer of oil, then heat of a gas (ng, propane, butane, etc) and burn the oil in on all sides?
if so, i'd offer one suggestion. if you did it the way most wok cooks do their pans (typically carbon steel), they first just heat the pan up to where it goes beyond the browning phase. it will eventually turn blue. again...no oil yet.
after that, let the pan cool down, then apply the thin coat of oil ( i personally use grapeseed oil...flaxseed oil's elevated status for seasoning is a myth).
once a micro-thin layer of oil is applied, basically repeat the same heating method. or--from what i guess--is your initial method.
after experimenting with a few cs pans, this technique works the best. from that point on, your pan is ready to use in everyday situations...granted people take all the other things you mentioned into account.
and i'm talking about the non pre-seasoned type cs, like matfer, de buyer, etc. i have no idea what the seasoning method would be for bk, lodge offerings. those would probably be "just use 'em" varieties.
All accurate info here. I'm not a huge fan of cast iron, but I love my carbon steel pans. You can beat the hell out of them.
Thanks
Great Carbon Steel Wisdom, Thanks!
Glad you enjoyed it!
Great video, spot on, thanks
That tip for induction is great. I unfortunately made the same mistake...
Eek sorry to hear
Love this video. Honestly, for your first face to face this is brilliant. Perfect! So well presented. Great content. Thankyou so much! Kind regards from Tasmania, Australia!
I havent even opened the Carbon steel wok i bought yet. and here i am watching a video wondering if i want to get CS skillet next 😂😂
I got a carbon steel pan and messed it immediately😂 got again non stick pan.
Love the vid bro! The natural voice over is great, more personable. You've earned a sub because of it. Keep it up man!
Excellent video, thank you for the information. Really engaging and helpful tips!
Glad you enjoyed it!
You can pretty easily fix the warp with a hammer if you know what you're doing. Just heat it up and gently bang it back into shape with lots of gentle hammer blows. Wouldn't try with a brittle cast iron though
I did got it back to close to perfect
Finally, someone who tells the truth about the care and feeding of cast iron and carbon steel pans!
i made a pie in a 12 inch cast iron skillet. it was great
My pans even the Teflon get a couple rounds of bacon when new.❤
I bought my first de buyer. It’s not bad. It works just as my cast iron does, but I love my lodge cast iron better. Main reason… I feel like I can use much less oil and not have things like eggs stick. PS your tips are all good.
I love all my pans all for different reasons and thank you
I like the "I am talking to you"-style!
Great video, swear I've already subscribed, but instant subscription. I always need cooking reminders!!!!
Thank you happy new year
Set your expectations is so key! Great video
Thanks
First time watching You , great info !
I guess common sense isn't so common these days .
I maintain My carbon pans & cast pans w/ grape seed oil after each use . Doesn't take much , I just use Scott blue paper shop towels ( in auto isle at Walmart ) with the amount of oil left on towel after tipping bottle of oil on folded towel .
Of course this is done on a warm pan . Make it smoke a little , store
pan in oven till next time . Most foods slide around like a hockey puck .
Quick shopping $$$ tip: If you have a COSTCO membership, they sell those SCOTT Blue Shop paper towels in packs of 10 rolls online for $19.99 (cost is much less inside local store.
Great video, thank you!
Cast iron pan newbie with induction… 😎
Keeping it simple!
I´ve always used hot water and soap to clean my seasoned cast iron and carbon steel without any trouble, although I use a cleaning brush to get rid of any bit of stuck on food, I find the salt method quite disgusting and if the pan is wet, it doesn't work that well, and always do a quick re-season before storing them.
This is so spot on.
yes do do these videos
Coming from non-stick, nobody ever said how heavy De Buyer carbon steel pan is. It weights over 2 kg / 4.4 lbs (non-stick is more than twice lighter). My first impression is how tasteless food came out compare to non-stick. Probably it is due to large amount of seasoning on the non-stick. I'll try few other things.
What do you mean tasteless ? The pan should not be adding any flavour to your food and neither should non stick ?
@@THEFOODDEE I seasoned the food prior like I always do but the taste came back very different. It's hard to explain. I'm not giving up though.
I learned a lot from you.i appreciate your style
Very good… But I am still not sure how to achieve nonstick, especially with eggs, as that is the staple of my diet.
Nice video, very informative!
Reassuring, too. I've been using the Mineral-B pans for 3 years and they are superb! What are they like in the oven, though? I've finished food in the oven for about 10 minutes but, what do you think would happen if they were in there for longer - aside from the logo and handle coatings charring?
Other than that they are fine in the oven it’s the Handel that has the restrictions and thank you :)
Awesome video! Content was great, nice presentation. Keep up the good work.
Thank you! Will do!
Can a warped pan be saved, or is it ruined?
You can easily make your carbon steel pan buckle when cooking with it. E.g. you get the pan really hot and then drop something cold in it to cook it or you have been cooking stuff and while the pan is really hot, you drop some wine in it to deglaze the pan but unfortunately you drop a little too much - in both cases, your pan will buckle.
I just purchased two De-Buyer and this video helped thank!
Thanks glad I can help :)
I have always found whether it’s my cast-iron or my carbon steel pans the best way to clean them is, first with a paper towel get rid of as much food or whatever is left into the garbage as possible or wherever is safe if it’s too hot and oil. Put the on back on the flame to keep it hot on medium heat. Get your sink water as hot as it possibly can get and then take your carbon steel or cast-iron and put it under the hot water and let it steam while you swish it around and dump it out. Then put it back on the heat and wipe it dry with paper towels. Let it get hot smoking again. Again turn your hot water on your sink and put a silicone mat on the bottom of your sink. If you have a Chinese style, metal, scrubber, or any kind of scrubber. Put on silicone Gloves, grab your scorching hot pan, put it in the sink on top of the silicone mat under the real hot water and immediately with your really long hot silicone gloves scrub in one circular direction all around your pad then rinse it out again put it back on the heat dry it off put a thin layer of whatever you use for seasoning turn off the heat when it’s almost cool, take a dry paper towel and wipe out any seasoning medium from all around your pan let cool and you’re done. This may sound like a lot, but the whole thing takes me about five minutes. My pans are like glass, nothing sticks.
I am so happy I stopped using Teflon.
Nice job! I almost always prefer direct speak over voice overs.
Just earned a new subscriber loved the video helped me solve lots of questions
Thank you. Well done. Entertaining ❤
What actual temperature do you consider "medium" or kind of high heat? I use a surface temperature gauge and "medium" on my cook top is nearly 525 degrees F. WAY too high for cooking may foods, cast iron or stainless
Bit late to the game here, but the bit about induction has a bit of nuance to it: In general, I'd agree to not go to super high settings on induction. BUT. If you have a high grade induction stove that does not have a center hot spot, you're going to be fine. I've put 3500 W into my 24 cm and 28 cm debuyer pans without issues.
The issue is a high temperature difference between the center and the edge of the cooking surface. The thermal expansion is so uneven that it can warp your pan in this case. If the area that is actually heated is large enough, which is the case on good quality induction stove, you're going to be fine.
I have definitely noticed this especially with smaller portable units not giving out even heat
@@THEFOODDEE The rule of thumb here is: Any commercial grade induction stove top is going to be fine (I have a ZORRO ZIH 1 and a CASO ProChef 3500). For consumer grade stuff, especially the mobile units, there's really no way to tell reliably without testing them. I can't say much on the fixed installation ones because I have no experience with those.
thank you for amazing video ...can i use onion tomato (otm) greavy which is used in indian cooking mostly in restaurants? appreciate your reply