I got a new Strata carbon steel pan a few weeks ago and, whew, I'm still struggling to get the temperature dialed in. Pork chops & burgers both seemed to take off a bit of seasoning and eggs, either fried or scrambled, are sticking like crazy glue. I think I'm getting it hot enough as the eggs cook really quickly (maybe it's too hot?) and I'm using what I think should be enough oil (avocado). I'll go back and look at your egg-in-a-carbon-steel video to see what I'm doing wrong. Or maybe it just needs more cooks before it's seasoned enough to have a low-stick egg?

I now have a 12 inch Mineral B country skillet. I underestimated just how big this skillet is. With the handle you can not oven season. This pan has taught me to just relax with my carbon steel seasoning. Oven or stovetop it will all work out. One night I had a very hungry large group to cook for. Did a thorough wash of pan and just one coat of seasoning before browning up 3 lbs of ground beef. Pan can easily hold that much and did a great job. Was it the prettiest seasoning? No. But it cooks well. As I’ve continued to cook often in it the pans seasoning is evening out. Im getting teased by my husband. We recently had a picky eater join our home- a rescue dog. After getting tired of our new dog not eating any of the many varieties of dog food we offered him I cooked up a large batch of ground beef and ground turkey which he devours. Dog is now thriving. “Well of course he loves your good cooking in a French pan.” So my pan is very well seasoned with the all the cooking getting done for everyone in our family.

This is one of the best (if not the best) explanations on KZbin. Nicely done US!

How would tallow suet work?

At what point do you have to strip and re-season? I have two old de buyer crêpe pans with lumpy seasoning. I’m not happy with the lumps but functionally is that OK or should I strip the seasoning and redo it?

To me, carbon steel pans are the last pan i would ever recommend to the average household. Normal people don't want to be in 'a relationship' with a pan that's high maintenance, not versatile and with high chances of getting rusty and/or nasty at some point.

So carbon steel pans are a bit like demanding girlfriends... you have to spend time with them, try to understand their many problems, and if you neglect them, they will make your life miserable...

Very helpful, liked and subscribed ❤❤

Has Uncle Scott had a video which shows how to clean a carbon steel pan after cooking? I'm talking about a pan with stuck-on food that requires a bit more than just a rub down with paper towels. I purchased a steel mesh (chain mail) square, but this scratches my pan.

Great quick tip, ..I take it you just grabbed whatever paper towel you had handy and I might have mentioned it on your channel before , the Scott’s blue shop towels work great for seasoning pans and in between layers for storing pans , there lint free and a bit thicker and if using on rougher cast iron like lodge probably won’t get as much fibers coming off sometimes in the pan like regular towels can do, Thanks for sharing always enjoy your channel! , Happy New Years🎉! 🥘🍳

Back in business,baby. 😀

when cooking foods that may over cook because if size cook partially enough to set the coating pull it out of the oil for a few minuets then continue cooking . this also happens with commercial fryers

So happy to see how you are doing this…I have been doing exactly the same thing. I guess I have learned a lot from you so I was able to improvise. Thank you! I hope you are having a wonderful holiday !

In my experience that type of lost seasoning in spots doesn't happen with pans that have rougher surfaces when new. For me it happens with my de Buyers but not with my Lodges. It took longer to get the Lodges really nonstick, but once there the seasoning is bulletproof. Either way, though, it's not a big deal. Just cook and it's fine.

How long do you let it smoke?

Back in business! That's all I do with my own pan....and mine has likely been used at least one thousand times. Mine is not perfectly smooth, as the roughest thing I will use is a green scouring pad.....occasionally. I refuse to use steel wool or similar, which will completely remove seasoning. Doesn't have to be perfectly smooth to do the job well. My favourite pan, without a doubt.

Love it. Cheese is the bane of seasoning!

I like your videos but you post too many seasoning videos. I’m sure lots of people need the advice but the De Buyer carbon steel holds on to seasoning like a magnet. When I see a little spot that is not as dark as the rest of the pan, I ignore it completely

Thanks for the video. I do this every third or so times I use carbon steel but haven't been leaving it on quite that long. I'll try that.

What I find difficult is how to keep the sides from building up layers of burnt seasoning and other stuff that makes the sides rough? . I use “The Ringer” stainless steel chainmail for cleaning and spatulas for cleaning, but the sides are rounded and that makes it more difficult to clean. I also have tried using the tip of a commercial serving spoon. Any tips on cleaning the sides would be helpful.

Great Idea.... i can use all the info you have. Looking forworth to the next video. Greetings from Holland

Thank you! Happy new year!

Just to add one tip is when you have a bare spot or scratches that you see bare metal, add oil a soon as possible. So that you leave no chance of oxidation forming. Even if you don’t have time just add a coat of oil and leave it, next time you use the pan you can take care of re-seasoning.

Do you have the same beliefs or methods that Jed from cook culture does about actually being better for us and for the seasoning on the pans when you dont bring the oil and pan up to or past smoke point. Like we have always been told, havent tried it out yet as im waiting to get new pieces. But the podcast he did with the professor seemed pretty valid evidence and testing

I love my Smithey cast iron and Carbon pans, and have gifted them for Christmas presents. . There is some learning curve moments- cooking with it, cleaning, and learning the nuances as mentioned in this excellent video. But, it's been around forever and safe to use. Be patient and watch all of these videos on YT. This video merits 5 Stars!

It's 2024 here, actually 2025 quite soon. An infrared thermometer costs around €15, and will tell you the oil temperature with a sufficient degree of precision for cooking. The only case when the infrared thermometer fails is with dry stainless steel fry-pans. All other cases, just use a thermometer. Also, while frying, check the temperature of the oil. Correct frying temperature is around 180°C. Too high, and the oil "smokes", produces toxic substances, and stinks. Too low, and your food takes too long to cook, i.e. it absorbs too much oil. Buy a thermometer and take the guessing out of your kitchen game.

I've got some off brand 7 qt Dutch oven I bought at Goodwill $4.99. Works perfectly......think how many roasts and chickens I can buy with what I saved.

As a French : it is « leu creuzai » and « chtaub »

Mr. Scott. I just got a De Buyer pan and have added several layers of seasoning. I could have bought the Pro to address the handle issue in ovens but I didn’t as I wanted to be inventive. I bought and used a roll of “Silicon Tape”. This stuff is versatile and good up to 500 F. It even looks decent and feels great. The tacky feel helps to control the pan when waving it around. This is a tip for those that like to feel unique. 😊

I am getting a induction cook top and will be purchasing some carbon steel pans so I guess I will have to use the oven method to season them? Also since I will be using the induction cook top should I oven season the pans more than once? Thank you.

I think that the word you want is "Mirepoix", not "Sofrito". "Mirepoix" is traditionally Carrots, Onions, and Celery as one of the starting points for French Cooking. "Sofrito" is typically Bell Peppers, Onions, Garlic, Tomatoes, etc. and is the starting point of Paellas ...

I thought i was the only 1 story of my life. I didn't even get a use out of my it. it still didn't turn on from the day I bought it.

Why does no one ever suggest avocado oil?

Does this enamel coating give the same level of ‘charred’ flavor as a bare cast iron?

Please create a series of cooking with CS pan 😊

I just bought the non-pro De Buyer. I did so as I already had several answers to the “oven safe” mantra. I put mine into the oven for seasoning purposes. The solution is simple; wrap the handle to protect the finish. My favourite was/is silicone tape. Now that my handle is nicely wrapped, it will stay that way as it’s comfortable and relatively bomb proof. Earlier I used heat resistant wrap material that I use to catch grease and such on my smoker. It worked fine but was clumsy.

Once again, another soothing, informative video. Thank you Sir!

Excellent video! Thank you!

Best video out of dozens I have seen on the topic. +1 Soooo much easier to measure the temperature rather than guess.

We have a new de buyer 28cm pan with an island in the center. Hate it as we have a gas stove. Anybody tried rubber mallet to get rid of the island? Now we have either dry center or so much oil that the food does not taste good. Back to teflon or rubber mallet?

So Thanks 😊❤

My favorite carbon steel pan is a 90 RMB pan from China, better non-stick out of the wrapper than my Matfer and de Buyer, which needed some coddling in the early stages.

Hello Scott, thanks so much for these videos and as a result Santa, my gf, begrudgingly bought me a mineral B pro for Christmas. Question: in an earlier video you mentioned seasoning your designated egg pan multiple times in the oven. If I intend to use my CS pan for mainly eggs would you recommend seasoning in the oven multiple times? Do you notice a difference when you do and does it enhance the nonstick properties?

I have been thinking about buying the 7 quarts or the 9 quarts. The 9 is actually cheaper here, but I'm not sure I need a 9-quart. What smaller size would you suggest as a compliment. The 4 quarts looks nice.

I bought one for my sister in law, who lives with us and does most of the cooking- I’m looking forward to seeing the finished result and wonderful meals

Ooh shoot. I was so excited to season my new pan. I went out twice to buy potatoes to get the skin because the first time I bought only one small potato before checking this video. I followed every steps but I missed out the “cool down” part and went ahead to fry the eggs straight away. It didn’t stick and the egg cooked well. I straightaway wipe off the remaining butter. Pls tell me it will be okay and it won’t ruin the seasoning?? 😅

how do you season a pan using the Control Freak?

A+++😁

6 times, LOL! Reminds me when I worked at Radio Shack. Instructions way back then said to charge your new wireless phone for 6 hours. We were told to tell customers 8 hours just to be safe. Then years later some clown decided, 8 hours? Just to be safe, we better tell customers over night. Then years later again some new clown decided, over night? Just to be safe, tell customers 24 hours! Even though instructions now said 4-6 hours. Some people have no common sense.

I sure did jump on those staub sales 😊