Carbon Steel Pans (In-depth Guide and Made In vs Matfer)

[@peterl.104]

Something very pleasant about this lady’s presentation style. Great video and nice credit for Uncle Scott’s Kitchen.

[@UncleScottsKitchen]

Awesome video and thanks for the mention!!!! Love your channel and videos.

[@goldencalf5144]

My favourite uncle

[@gabsriel]

(I'm french) Matfer is excellent. So does De Buyer. I recommend the Element B Pro , with the stainless steel handle. Of all my pan collection of different types, this DeBuyer is my fav.

[@cisium1184]

I have a Matfer for meat and a De Buyer for eggs. Both are exquisite. I'm not French, but I wish I were.⚜

[@Joanna_L]

@@cisium1184 Same! 😂

[@Assimilator702]

I own 5 Mineral B Pro pans. Love them! My 3 Matfer are my everyday pans. Darto also makes great carbon steel pans in a hybrid style.

[@gabsriel]

@@honza3304 There is a wooden handle model. If it’s removable, then it would be a nice alternative.

[@emperorchopchop7726]

I've got a 9.5" DeBuyer Element B Pro just for eggs and it's a dream to use. Heavy enough to cook evenly, but still a lot lighter than a comperable cast iron, and just as non-stick as any teflon I've ever had.

[@MarkoBotsaris]

I have to confirm that I had the same issues with a Made In pan. I went on a seasoning kick when I got my Made In where I simultaneously did all my cast iron pans from scratch, plus a new carbon steel wok in my oven the slow, careful way. I did half a dozen seasonings - major overkill - and I did all the pans together - same oil (flaxseed), same technique, same time and oven temps. All of the cast iron pans and the carbon steel wok came out brilliantly! All of those looked like they had been lovingly used and cared for for many years when I was done. They now have a base that with proper care should last a lifetime. The final results were perfect and passed all the tests. But the Made In pan did NOT, and failed the fried egg test even after 6 rounds of seasoning. It is possible there was something I happened to do wrong with just that pan, but that is about as scientific as I could make it. I wish I knew what was different in the Made In pan, but that test seem to rule out that non-uniform temperature, annealing schedule, oil or techniques is the issue. That just leaves the metal and/or original coating. One suspect is that I needed to really nuke the pan harder before I started. I'm sure it is possible the pans come from the factory sometimes with extra protective coating. I used soap and scrubbing first according to the Made In instructions. If it wasn't that then it has to be an issue with the Made In alloy itself. I'm going to nuke it with vinegar and try again at some point.

[@SpicyElaichi]

did you?

[@jeffreytroiola570]

100% exact same experience. Thank you! I tried everything to get my Made I’m pans seasoned and nothing worked.

[@juice-k]

I had some trouble with madein, but after stripping and using the de buyer seasoning method (stovetop only) it seems to be doing better. It's not been that long, 6 weeks, but I make scrambled eggs in it and they don't stick.

[@SandiHooper]

Oh my god I wished I’d washed this sooner! I SWEAR I’m not buying one freaking thing advertised on FB this year. I’ve wasted so much money because of slick marketing tactics. I’m sharing this video with everybody I know. Thank you, Helen.

[@wngimageanddesign9546]

BTW, cast iron vs. carbon steel.... cast iron has to be casted from molten state because it becomes rigid and brittle when cooled. Carbon steel is malleable and can be cold-worked with rollers and forges. Steel pans are made by presses that stamp out the final shape from steel sheets.

[@jason.b896]

Took the words out of my mouth.

[@ivermec-tin666]

Bingo. And, while cast iron heats and cools slowly, carbon steel heats and cools much much faster. Carbon steel is commonly used in commercial kitchens for this reason primarily, while cast iron is not. Well, carbon steel is lighter weight too...

[@rickcormier9160]

I am surprised she did not mention this; maybe she did not know. Anyway, that is the biggest and most important difference.

[@markspc1]

This Helen lady is mechanically challenged

[@einundsiebenziger5488]

Cast iron has to be cast* (the "cast" in "cast iron" already is past tense, "casted" does not exist"). Other than that absolutely correct.

[@kiltedcripple]

Man, I respect the hell of of Helen, she always brings good information and tasty recipes. And I love seeing one KZbinr shout out another, big ups to Uncle Scott's Kitchen. But I don't know if I've disagreed more strongly with this POV. I use carbon steel every day. I have a 19 year old getting ready to move out and the first pan I bought him before he goes is a carbon steel skillet. In my house, particularly that kid, he loves homemade quesadillas. No pan in the arsenal gets you better results. I make pancakes regularly, in the carbon steel. I make the best brownies you'll ever eat, in my cast iron, and I make cornbread in both. I wouldn't simmer pasta sauce in my carbon steels, but I've used them for carbonara with no issue. I sear hot dogs regularly, I make burgers, steaks, pork chops, and I shallow fry dumplings, fritters, latkes, scallion pancakes and naan... and this is all before I mention the serious rock star in my house, the wok. That cat gets used 5 to 6 times a week, as he's perfect for eggs, shallow frying potatoes for breakfast burritos, stir fries of all kinds, streaming or blanching veggies, boiling water for ramen or dumpling. And then I have my enameled cast iron braiser, and the Dutch ovens for show simmered sauces, and in them, I CAN do a marinara or a lemon sauce, I make my own cream of mushroom soup, I make stocks, I braise meats, I deep fry pakoras and chicken fingers, basically everything else. I still have the set of stainless steel cookware I had from before I was married, but those sauce pans are the only thing I use in it anymore, and those, somewhat rarely. I don't use traditional non stick at all. I literally can't imagine my kitchen without carbon steel and cast iron. I have a double burner griddle for my stove top that I save for pancake nights or indoor burgers, and my wife surprised me this year with a big outdoor steel griddle so I can move those messes outdoors. We have steel and bought more steel! If Helen can live without them, great for her. I'm just not ordering the pork chops. 😊

[@markspc1]

@kiltedcripple Do you get paid to do that !

[@kiltedcripple]

@@markspc1 in love. No money, just a stay at home dad who loves to cook

[@pqrstsma2011]

3:35 also, the way they are manufactured is different. Cast Iron pans are made by poring liquid metal into a mould (like pouring batter to make a pancake) whereas Carbon Steel pans are stamped or extruded (?) from a solid sheet of metal (like rolling out dough into flatbread). I learnt the batter vs dough comparison maybe a year ago, and it helped me understand the difference easily

[@KitchenOnTheLeft]

I’ve had a 10-inch matfer pan for about 2 years now, and use it pretty much every day. I’ve cooked acidic things in it a few times, and I do feel like I lose the top layer or so of seasoning, but I just wipe it down with a little oil after cleaning it and heating it back up, and it’s usually back to nonstick after 1 or 2 uses. I’m also glad you shouted out Uncle Scott’s channel! As much as I love the pan, I had a flat-top electric stove and couldn’t get the damn thing to hold seasoning with the factory instructions when I got it. His advice to season it in the oven like cast iron really saved my experience with the pan.

[@ericfielding668]

I use a very thin application of grape seed oil for seasoning cast iron (Lodge) and carbon steel (De Buyer): heat up the pan (but not too hot); drop some oil; spread oil thinly with paper towel; heat pan until smoking; and let it cool down. The "not too hot" allows me to spread the oil with paper towel without burning my fingers.

[@r09d98]

I have the same pair of pans, and use the exact same process 👍

[@bakedbean37]

I'm giving a shout out for Samuel Groves carbon steel pans from Birmingham here in the UK. I bought one of their very affordable basic ones with the pan and handle all made from the same piece of metal. They come "pre-seasoned" but I gave it a light rub down with emery to make it a bit smoother and re-seasoned it a couple of times in the oven. I've been using it as my daily use pan for almost everything and I absolutely love it. It's built up a great seasoning that is almost maintenance free now. It really only gets the odd quick stove top seasoning when necessary. A forever pan to pass on with my cast iron ones when I'm gone. From my cold, dead hands ....! 🙂

[@s.m.s.m.630]

Huge fan of De Byer Mineral B carbon steel pans. Absolutely love them. We even fry fish, eggs & Omelettes in them (induction stove top). Great quality

[@notesfromleisa-land]

I have had one of these for many years. It is my go-to pan for pan searing meats (steak, hamburgers, chops of any kind).

[@markir9]

One more thumbs up for de Buyer Mineral B. Some patience with seasoning is required, but they are awesome.

[@ultru3525]

Curious how Mineral B compares to their slightly cheaper Lyonnaise line, it’s the one I got, and I love it, tho I do feel like I have to be careful with sauces & acidic stuff. Was thinking about getting stainless steel for those, but maybe another carbon steel pan would do.

[@ivermec-tin666]

@@ultru3525 Stainless steel is the proper solution for acidic foods. The big debate is between 5 ply and copper core. Copper has become so expensive that five ply dominates the market. Either technology will vastly improve the heat consistency of the pan. Triple ply seems to be noticeably less effective. If you cook with tomatoes you need stainless steel or glass, imo. Well, enamel coated cast iron would be an option too. I find stainless steel to be longer lived though, and far lighter.

[@jesperwall839]

A couple of years ago I bought my first DeBuyer carbon pan. Now it’s the only ones I use. I don’t own any nonstick pans any more.

[@enniodaddazio1546]

I did watch Uncle Scott before I purchased my 12 1/2 inch Matfer Bourgeat carbon steel pan. Lol Learn BEFORE you live, I say. 😂😂😂😂 I’m subscribed to both yours and Scott’s channels. Both very educational.

[@Steven-bg2lo]

I bought a carbon steel fry pan in an antique store for $30. As far as I can tell by the shape of the pan, the cast iron handle and the way it was riveted I would say this is a late 1800's french pan. I have a flat electric cook top so I had to use the Hydraulic press to smooth out the bottom so I would sit flat. Not to much shape change. All I have to say I love this pan. The smooth slops and for some reason the handle stays cool. It is for the most part none stick and combined with the radiant cook top the heat is even. It is so easy to use and clean I use it everyday. Totally amazing and don't think I could get something like this today.

[@rockets4kids]

What's the deal with modern cast iron pans being bumpy? I've been a long-time user of vintage cast iron pans, and I can't believe that *most* youtube videos on cast iron pans don't even point out this problem with modern pans. As far as I am concerned, modern cast iron pans are completely unusable until they are sanded smooth. Good on you for being one of the few people to point this out.

[@Eupher72120]

Cowboy Kent Rollins talks toward this extensively. His raft of videos shows how to reduce the bumpiness, though I believe his techniques aren't nearly radical enough. If you want a smooth finish on cast iron, you gotta get serious. Use a progressive series of sandpaper, ranging from very coarse to smooth (40 grit to about 500), then clean thoroughly and season.

[@rockets4kids]

@@Eupher72120 Funny you should mention that guy as he is a total poser. In the very first video he made on cast iron, he says the rough finish on the Lodge pans is nothing to even worry about.

[@ALCRAN2010]

​@@rockets4kids Then take it to your local CNC shop and ask for a micro smooth finish.

[@rockets4kids]

@@ALCRAN2010 You don't need to go to a CNC shop, a cheap angle grinder and some flap discs will get the job done.

[@scottestock]

I have a Lodge from years ago, before they came pre seasoned, and it had a rough interior. I believe the reasoning is that the rougher interior provides a better anchoring for the initial patina layers. Years of use later and the interior is silky smooth and I've had no flaking issue with the patina.

[@fauxtaux]

Uncle Scott is a great resource, so is Jed at Cook Culture. Thanks for your input, it is always appreciated :)

[@tpn1110]

I used acid on my carbon steel pan all the time. I even seared chicken then deglaze with wine and lemon then finish it in the oven for. It’s fine don’t sweat it so much. Just simply oil it after cleaning.

[@topfeedcoco]

Not in a Made In.

[@chezmoi42]

Yes, what brand do you use?

[@audax333]

I make acidic stuff in my carbon steel pans all the time. Once in a while I season them in the oven, when it's already hot because I've been baking stuff anyway. I mostly use de Buyer and Turk pans. The de Buyer pans are a bit thicker and heavier, but they heat more evenly. I don't use Teflon or stainless steel, but only carbon steel and sometimes le crouset because they are pretty, great for serving and are resistant against almost anything.

[@TamarLitvot]

⁠@@topfeedcoco I have one 12” Made-in and use it with acidic things all the time. Just made Alison Roman’s jammy tomato pasta salad. Sure it wasn’t non-stick, but it cooked beautifully and with a little scrubbing and touch of oil, it’s as smooth as can be. My smaller Matfer pan seasoned more easily and better, but I use it for eggs and pancakes so it’s never stressed. The Made-in pan isn’t perfect but its lighter weight makes it manageable for an old lady like me who had to give my daughters all my big old cast iron pans.

[@gg.6967]

I’ve got my carbon pans over twenty years ago, the time will make acidic food issues disappear all my carbon and copper pans are DeBuyer, my cast pans are lodge and Staub. I only have a few pans so they multi task, a total of fourteen not including assorted lids. I have an aluminum pot and a stainless pot both with lids. I have two 8” ceramic coated aluminum restaurant pans for eggs , one of my carbon pans is a DeBuyer crepe pan for crepes and pancakes 🥞. When I started purchasing these pans more than twenty years ago I was taking classes at a west coast store called sur la table which then had stores and a cooking school near me in New York so I purchased pans during classes with out concerns about brand or quality. I’m glad I did and so will you.❤

[@davec9371]

I stopped trying to use my Made In carbon steel as a non-stick and after a year of building a very thick patina - it works great and cooks evenly and quickly.

[@chucktaylor4958]

Last evening, I fried eggs on my recently purchased carbon steel pan, and the eggs fried beautifully. My stove is a glass covered electric and I cook with carbon steel, stainless steel and cast iron without noticing any negative issues.

[@bohemiansusan2897]

I bought a Merten & Storck right after Xmas as a big treat after a long hospital stay in critical condition and survived when nobody as sick as I was survives. Cooked with carbon steel before and nothing to get excited about. The 10" M & S pan has a larger cooking surface. It doesn't rate too well with testers and critics but I love mine. First I took it out of the box, it felt right in my hand. Its thicker than what I've dealt with before. It does well for what I bought it for; searing meat, cooking fish, cooking eggs and making crepes. The price of $26 was really nice too but not the main reason.

[@DeanGroce-q4i]

I have a Made-In 12.5" carbon steel fry pan, and it has resided on my stove for several weeks being the only pan I have been using. I agree that the steel is too thin, and the base has crowned a little, and it hasn't seasoned as well as my 10" Matfer. But I love the Made-In's vast surface area--I can cook a burger and have the patty, onions, mushrooms and buns all warming together. I can comfortably make a generous serving of fried rice without hauling out the wok. The seasoning is adequate to cook eggs, given enough butter. Plus it's not terribly heavy (thanks to the too-thin steel), and the handle stays cool. So it's not a perfect pan, but it has been serving me well.

[@bogrunberger]

I bought my first deBuyer carbon steel pan about 5 years ago and have since bought 2 more. They are very well made, and the handles don't get very hot (although they are pretty heavy). I agree that it's very annoying that you can't really use them when you're cooking anything acidic.

[@TheInvisibleCar]

Such a pleasant speaking voice. If I came across a Helen Rennie video about hand washing dishes or just watching paint dry I could see myself enjoying listening to the whole thing. Of all the narration voices on the internet that drive me crazy, like people with bad or harsh accents, people yelling or those horrible computer narrator voices, well this is the complete opposite. Do go on, just talk about anything!!! (And I just subscribed!)

[@Berkana]

3:00 there are also carbon steel pans which have handles that are made in one piece with the body of the pan. Darto and SolidTeknics are two brands that use the one piece construction.

[@EarlHayward]

I just welded the handle and grinder off the pins that were used… Personally, I buy inexpensive carbon steel as I don’t see a difference between something from China and over priced American or European brands!

[@italiana626sc]

My first and, to date, only carbon steel pan is a Matfer. Quite large and quite heavy!! 😄 But I love it. Thank you for this in-depth review.

[@brcha]

I've got several cast iron pans. Most I bought myself, one I've inherited from my grandmother. The inherited one was rusty as hell, so I've informed myself on restoration, kept it in the solution for cleaning ovens for 48 hours (in a bag), washed it thoroughly and seasoned in the oven 2-3 times. Now it's fully non-stick, and has a smooth surface. The other main pan I have is slightly larger, and it had a rough surface. After seasoning it properly, I've used it just like any other cast iron pan I have and clean it using hot water, detergent and an iron mesh for cleaning dishes, and, after cleaning it leave it on the stove to dry out, apply a miniscule amount of oil, wipe it dry and leave it on the turned off stove (electric one) to cool down. After using it for a few years, now it also has a very smooth bottom and is, of course, non-stick. Of the carbon steel stuff, I've got a wok and a griddle (from made in). The griddle is new, I've seasoned it once before using it and it's mostly non-stick. I haven't tested eggs on it, so I have no idea how non-stick it is, but I definitely will soon. The wok is some random Chinese brand I found locally and, after burning it thoroughly, and burning onions in it, it's now very non-stick, to the point that I can swerve the eggs around it and toss them with ease.

[@rachelarnold8839]

I like carbon steel for eggs much better than any other non-stick pan I've used for eggs. I own one carbon steel pan and I use it pretty much just for that.

[@marto0o97]

Yup! Absolutely agreed on the Made in - got mine used from a thrift shop for $5. For that price, its an amazing buy and im not complaining, but its not the perfect pan. My Tremolina non stick has been my workhorse for 3 years now and is likely staying that way, even with a new pan that can handle heavier duty cooks!

[@philipstaite4775]

I started my carbon steel journey with De Buyer Carbone Plus. I picked them primarily because at the time I had a flat top electric stove. I wanted something that wouldn't warp and would continue to make good contact with the cooktop. The Carbone Plus line is thicker than other typical carbon steel pans. Yes this makes them a little heavier, and a little slower, but they also have fewer hot spots. I don't know that I'm qualified to compare their seasoning characteristics. Being new to carbon steel when I got them (Jan 2020), I made most of the mistakes you can make. I can say they are forgiving. I never had to strip them and start over. The 3 I have (roughly 8, 10, and 12 inch) are just about as non-stick as you could want. I cook with olive oil (made for cooking, not EVO) and butter. I maintain them with grape seed oil and buzzywax.

[@joshdaniels2363]

I have 2 Misen pans (10" and 12") that I bought in 2021 and seasoned myself. Absolutely love them. Incredibly well shaped and designed. They are my go-to workhorse when I need a skillet (unless I'm planning to do something like a wine-based pan sauce).

[@sahej6939]

I’d love to compare the de buyer vs the misen carbon steel

[@nlokteff]

I got a 12" Misen CS pan about two years ago. Seasoning is finicky and it warped! They stopped producing CS pans. Hmmm. At least I got store credit...which I used for a new knife😊

[@bluorb]

I also got 2 Misen pans, same size. Maybe I messed up, but I couldn't get a good season on them, even after following the instructions & wasting hours in the oven trying to get a good seasoning going. It seemed like no matter what, I had to scrub the pans to get them clean & often that led to some of the seasoning coming off. Now they just sit & mock me for spending so much on pans that I can't seem to use!

[@joshdaniels2363]

@@bluorb I can't remember how long it took me to develop a good seasoning on them, but it felt like a couple of months at least. I basically made bacon, egg, and cheese breakfast sandwiches every morning, and reseasoned in the oven after every wash. It was worth the effort, because now they're incredibly well seasoned, and the pan shape is unmatched.

[@nlokteff]

@@joshdaniels2363 Yeah, I am going to give my Misen pan another shot. Potato peels on the stovetop method, and then a couple of rounds in the oven. Fingers crossed!

[@NomadicLiving]

You have one more to try - Solidteknics. Wrought iron, quenched. Half the weight of cast iron. Tougher than carbon steel. Egss sliding out after a week of seasoning. I was skeptical - it took my husband two years to convince me to try them. Wish I had sooner. I am not financially connected to them in any way, just a recently thrilled fan.

[@freedomfighter4990]

Thanks for that tip. I just googled them - do you have the Aus-Ion or the Noni? And is that handle comfortable to pick up & hold?

[@FlatbushBrooklyn]

Aus-Ion is their carbon steel. Noni is their stainless steel. I bought the Aus-Ion and as a result I've retired my Matfer.

[@seanwoodburn2616]

Solidteknics is not wrought iron. I lambasted them on Facebook for the misleading advertising and the ridiculous response to my question about the product. You CAN'T make a usable pan from wrought iron which is very low carbon and up to 2% slag, which gives it a fibrous texture. Wrought iron cannot be polished. I never purchased it because I was so put off by the disingenuous marketing and the very lame attempt to spin their position in response to my polite inquiry as to whether or not the product was indeed, "wrought Iron". In other words. they continued to lie. Cheers!

[@zephyr823]

I just purchased a Made In unseasoned 12” carbon steel pan. I have used it 6 times as of today. I am a huge Griswold and Wagner vintage cast iron owner. Very experienced. Including vintage waffle makers. This Made In pan is amazing! It has taken on the seasoning superbly. Much quicker than any of the raw vintage pans I spent months seasoning. This carbon steel is perfect for blazing hot searing of meats, scorching veggies, and I made chicken fried steak that I browned on the stovetop and finished baking in the oven. So happy to find unseasoned iron cookware!

[@jordanxfile]

I love Uncle Scott's channel; so amazing. Thank you Helen for sharing your experience. I have carbon steel pans from De Buyer and am very happy with the seasoning. 🍳

[@thisuniquechica]

Yes, Uncle Scott’s channel is great! Really knows his stuff.

[@Luke.Cooking]

Have 3 Field company skillets and they’re all super smooth and light.

[@mikegotthelf2531]

Also have had my share of problems with seasoning my made in carbon steel. Called the company and they recommended the oven method. It worked well. Once seasoned have not needed to repeat!

[@linsjack2]

FWIW I have the Made In carbon steel going on 4 years and I love it. Took a bit of seasoning, but now it's practically non stick!

[@menemenetekelupharsin3007]

I have similar Made-In experience as you. Nothing sticks. It took me a good few months to get it to become totally non-stick, though.

[@kenjitasaka]

I've had a DeBuyer carbon stell pan for almost 10yrs now and it is my daily workhorse. It has been the best pan in my kitchen and can highly recommend it.

[@maxcontax]

Good observations, Helen. I use Stargazer or Lodge 10” cast iron skillets, also deBuyer 11” and a mistake, a 12” Merten and Storck thin carbon steel skillet: hands down the thick 3mm) deBuyer carbon pan steals the show but they all work. They have all passed the egg test, made omelettes, done veggies, seared meat and been baked in. They just need to be understood. They are basically the same, but “different”. It’s about the cook.

[@boostwizzard]

I just wanted to add this with regards to the differences between Cast Iron & Carbon Steel. While these two pans/metals may seem similar in their performance and ability to rust if not taken care of, this is where the similarities end. The manufacturing processes are completely different from one another. Cast pans (i.e. Lodge) are made by making a sand casting and pouring the metal into the mold. This method is fast, inexpensive and gives the pan that sandy grainy surface (from the casting process). Steel on the other hand has a higher tensile strength and its manufactured into multiple different shapes at the mills including rolls of gauge steel. these rolls are then cut down and using a press, the shape of the pan is stamped out of a sheet of carbon steel and the handle usually riveted or welded onto the pan. Steel sheets are smooth in comparison to the casting process. A cast pan can be smooth out by sanding it and polishing it if one has the desire and time. These are the basics differences between the two. Also to note, besides carbon content and iron, there are other ingredients mixed into both of these that make the metals different, but that's not relevant for purposes of this discussion. Couple other dissimilarities: Cast Iron is prone to breaking, it does not like to be bent or struck as it will break apart and its harder to weld. Steel on the other hand is pliable, it can be bent and welds easily. Steel has a much higher melting point than cast as well. Because of their heft, Cast pans retain heat a lot longer than the thinner steel pans. i think both have their own unique purpose in cooking depending on the recipe. Hope this was informative...

[@jamesschneider3828]

It's mostly heat control and cleaning and oiling. My $35 World Market pan I've had for two years and once I figured out temp settings and fat content (cooking oil) it works very well.

[@j81562]

I highly recommend Solidteknics. I own DeBuyer as well and still use them but Solidteknics are one piece and go in the oven whereas the DeBuyer mineral b has a coated handle so I just use them stovetop. Solidteknics are great on crappy flattop electric stoves…just preheat them sufficiently and don’t use high heat.

[@savagefrieze4675]

Excellent video in many ways. I take exception though. I cook almost exclusively with cast iron and carbon steel. This includes tomato sauces and lemon on vegetables. I will not under any circumstances use non-stick pans. Which would you rather have in your diet: a little iron which your body needs anyway or potentially cancer causing synthetic coating? My mother and grandmother had nothing but cast iron and cooked everything in it. I have usable pans that date back to the early 1900s. How long does one of those aluminum coated pans last given that you should stop using it as soon as the coating is scratched? If I damage the seasoning big deal. A little oil and heat and it’s as good as new. I have a bunch of Mafter, but find DeBuyer to be excellent and lodge carbon steel is also very very good. I think DeBuyer may be the best. Anyway, love your videos, learn a great deal from you always, just have a few disagreements here and there. (Such as: I love using the hand crank pasta machines, use hundred percent semolina, and love making croissants by hand. Guests and friends get so impressed when they watch the pasta making and are over the moon about my croissants… even very picky Francophiles.)

[@vanessaboyd8676]

Hi Helen, you are a fantastic teacher this is the most informative explanation I have seen regarding pros and cons of this type of cookware with easy to understand explanations, when you want to grips with something, you want the basics, no crazy editing and "fluff" to supposedly to "entertain" - I want nitty gritty and straight to the point... you certainly deliver that - keep the videos coming, I have subscribed today - thank you :-)

[@westleyanson]

Had similar experience with my Matfer Pans. Learned the issue is heat, oil type, and time. I have the same pan, but cook on a Bluestar stove with a 25000 btu burner. Recommend using your hottest burner to get the temperature above 450’F, the smoking point of peanut oil. Then remove pan from burner, add enough peanut oil to coat the pan, return to burner until you see smoke. Turn off burner. Pan will get better with each seasoning.

[@VincentGalbo]

This was a pretty good video! I just learned of carbon steel recently and it’s been such a fun journey so far. I typically cook eggs, bacon, pancakes, steaks, scallops, all sorts of things that the iron pans are amazing for, and carbon steel has significantly upped my cooking quality and confidence. I have a cast iron, a Matfer carbon steel pan, and a Merten and Storck carbon steel pan. The cast iron is good for weird odds and ends, and I thought the Matfer would be a lighter weight and easier to use alternative, but honestly it’s quite heavy still. The Merten and Storck pan is my favorite, wish I just bought the larger sizer of that rather than the Matfer. My Merten and Storck is 10” but the walls are quite tall, while the Matfer I thought was going to be significantly bigger at 11.75”, it’s not quite. The poking area is surprisingly similar. Merten and Storck has a stainless steel ‘comfort’ handle and is very lightweight. I haven’t had any issues with evenness, but I also haven’t tested as extensively as you have. I certainly have less even cooking pans!. However, I cook on a glass stove top, and I’ve noticed the Merten will warp slightly when it gets really, really hot, like searing steaks. Nothing and it does return to normal shape as it cools but oil will go to one side. The Matfer does not warp at all though, almost seems to suck down to the stove top at high heats. Anyways, sounds like you’re over carbon steel, but I think the Merten and Storck is what you wanted your Made In pan to be.

[@DrewKatsock9]

My madein is my workhorse and I kinda can’t stand my Matfer. But I have to say that I definitely use the madein way more than the matfer so that could be a part of it too. It’s almost funny to me how divisive the conversation could be about what’s better and how to season. But that’s also my favorite part about this kind of cookware as long as it cooks good food for good people anyway is the right way.

[@johnrobie9694]

Really good points. My Matfer 11 7/8" is probably my favorite all-around pan, but I also really like my 10" Smithey Cast Iron "skillet". The Matfer 15 3/4" carbon steel paella pan is fantastic.

[@pavoutsinas]

I just started using Stargazer cast iron pans, they are designed well, finish is smooth. The pan is like non-stick. also the handle is long and stays cool!

[@jonlilley2832]

Thank you, Helen! I appreciate your advice. Happy New Year!

[@ImBarryScottCSS]

I know some people love carbon steel but I've never been able to understand the attraction. I have some heavy duty cast for specific uses, I have one non stick for mainly eggs. Everything else is stainless, nothing sticks really unless I want it to stick, easy to clean, no problem with seasoning coming off, good even heat transfer... I'm not sure what I'm missing.

[@SnowyAspenHills]

I have seasoned many pans of different types and not all have been totally successful, some are working very well. Although I use the oven method for seasoning my carbon steel pans (cold spun) initially the top up seasoning is essential in my opinion, wipe with the thinnest oil layer possible (I have found grape seed oil to be the best despite many saying flax is the best) heat the pan till smoking hot, when the smoking stops (this may take a few minutes) take off the heat. Depending on what I have cooked I only need to do this after half a dozen uses. I liked the honesty of Helen’s experiences with these pans, no glossing up here! I tried to give up with non stick but I have capitulated and purchased a couple for ease of use and cleaning when I’m currently pushed for time.

[@SteveGrin]

I have a Matfer and a Made-in as well. The Matfer works better and holds seasoning better. My Made-in is a couple years old, the Matfer only a couple of months old. Love the flush rivets on the Matfer too!

[@SteveGrin]

I like my cast iron for roasting, but for the stove top steel is the way to go. The cast pans take too long to heat up, it's almost impossible to moderate heat and harder to season.

[@mreedks]

And the Matfer pans are very reasonably priced.

[@mistermac4118]

Thank you for your informative video, it is much appreciated. Please keep up the great work you do.

[@Blueeyesthewarrior]

I bought a Lodge cast iron a few months ago and I’ve fallen in love. The pre-seasoning it came with wasn’t all that great, but once I seasoned it myself in the oven it worked like a dream. I can fry eggs on it and it leaves almost no residue.

[@richardharker2775]

I bought a cheap no name steel pan sold at a chefs supply store and has been brilliant. I bought a heavy De Buyer and hardly use it. I also have a cheap wok and use that the most, even making tomato sauce based foods. Re-seasoning that is done in a minute when pre heating for a meal after a sauce based meal. I've never found the need for cast iron except for my crock pot. Uncle Scott is a legend.

[@kellyname5733]

Enameled cast iron pans like Le Creuset take care of cooking those acidic foods. I say "use the pan for the recipe". I have cast iron Hard Nitriding pans that solve the uneven heating, they come pretty much non stick, seasoning every so often is all that is needed or naturally season by cooking. They are made of a thin material so they are much lighter than most cast iron pans. Brandani-made in Italy and Lehmans makes them. They are hard to find in the US but if you see them in Home Goods or Marshalls, scoop them up as they are rare finds. I have also found in Home Goods these Brandini skillets and Wok's that have the non stick thin cast iron Nitriding with no toxic chemicals in the coating. The pans with the non stick coating work great for acidic foods. Because they are thin cast iron they cool off much faster than my Le Creuset pans. Love all my cookware but the Brandini Hard Nitriding cookware checks all the box's. Oh and FYI-I did research carbon steel pans but in the US they kinda did not take off and were hard to find. Glad it happened that way as those Hard Nitriding pans were available shortly thereafter.

[@nickshadow2622]

I have 4 De Byer pans, started with one, bought another, and that point donationed my extensive collection of cast iron.. I love them. Couple of things I would out, first they are much lighter than cast iron, secondly they season faster and easier, and finally they are much more responsive to heat changes,. I also have coated pans and stainless steel, yeah, a lot of gear, but you accumate things over 40 years. Right tool for the job, is always best.

[@Saved4NewLife]

I purchased a Matfer just to make grilled sandwiches. I find that most things tend to stick a bit but the sandwiches never do. For everything else I use cast iron. I have about 30 pieces of cast iron from two burner griddles to dutch ovens. We also have a variety of different vintage fry pans and sizes. I have always used cast and prefer it to most everything else. Treated well I find the cast pans do much better and wipe clean as long as I am the only one using them. I also own many different aluminum pans but I mainly only use them for camping or cooking things that would strip the seasoning from cast. We don't like coated pans and fear that they could cause health issues. Cast iron is a clear overall winner if you ask me! Thanks for sharing your view and what issues you had.

[@paulhughes3961]

I have an electric range and use all of my carbon and cast iron pans. Those pans are De Buyer mineral B, Matfer and Lodge. It is possible to warp any carbon pan , so when using my carbon pans I never go above medium high or #7 on my range, and I get great results.

[@davedill680]

I think it was an Uncle Scott's video that turned me to de Buyer instead of Matfer. I cook on induction and I think he warped a Matfer on induction. I've been very happy with de Buyer. I also use carbon steel woks on induction. Here in the Salt Lake area, the Chinatown shops didn't have flat bottom woks. So I took a mallet, a 5/8" bolt, and a book I didn't care about a created a somewhat flat bottom that matched the heat ring of my countertop induction burner. Been happy with that. I have yet to play around with the concave induction wok burner with matching wok (max 575 deg F!) by nuwave but will in a few weeks when I relocate to South Carolina. Thanks for your posts. They have given me great ideas for setting up a kitchen in an outdated house.

[@Sunny31310]

One important lesson I've learned from experience with a few different makers is in the first few months try not to overload the pan. Until I figured that out I was struggling with keeping a good seasoning on the pan and it chipping off here and there. Other than that just be patient and cook with it, well worth putting in the extra effort.

[@trackie1957]

Lodge has a video on KZbin of their manufacturing process. They start with scrap brake drums and rotors, which are mostly cast iron. I have a very old no name cast fry pan, and a relatively new Lodge. I took a disc sander to the bottom of the lodge to remove the bumpy surface and seasoned it. Although the older pan is much more nicely made, its bottom isn’t flat, so it doesn’t sit on my electric stove well, so I use the Lodge inside and the old pan is used outdoors on my gas grill for smoky jobs like searing a steak.

[@NickDDDD]

Sooo many good points - Thank you Aunty Scott! I have a massive 4 year old Matfer Bourgeat 14" lip to lip but 11" diameter cooking area. Beast!

[@jimmyrrpage]

Ah yes. Made-in. Yet another one of those companies that buys up all the KZbin sponsorships. Good to see a genuine, unbiased review. Misen did the same thing, but some reviews I knew were unsponsored also liked those, and then I got a Misen pan (albeit one of their nonstick ones) and after coming up on two years of pretty punishing use, it's still going strong!

[@nlokteff]

I love my Misen stainless steel 12", but the Carbon Steel from them... Not so much! It actually warped😢

[@jimmyrrpage]

@@nlokteff I haven't tried Misen's carbon steel pans but, TBH, I feel like "you get what you pay for" definitely applies to carbon steel pans...

[@kiltedcripple]

​@@jimmyrrpage I don't entirely agree. I have a Matfer carbon steel, I just bought my kid a Tramontina skillet, and I've cooked on a Vollrath skillet that are all cheaper than Misen or Made In and they work just fine. Uncle Scott's Kitchen has a review coming for two other budget carbon steel skillets, an Oxo and a Merten and Storck, that looks very similar to my Tramontina, and another channel, Cook's Culture, who also works a lot with carbon steel and cast iron recently reviewed the OXO and gave it good marks. Carbon steel doesn't have to be pricey any more than cast iron does. In fact, it dulls be easier to produce, and thus, cheaper

[@Murphis55]

I use a carbon steel Eiffel Tower handle DeByer pan. It works great on searing steaks only problem is it’s heavy. I though it would be lighter than my cast iron, it’s not they’re about the same. Once they get Seasoned your good to go.

[@frobertcoon5379]

@@nlokteff 😊

[@esampasha5271]

Hi Helen, I have never used the brands you talked about in this video but I have been using a high carbon wok I got from Aldi's and it is great, I don't get any problems with it and I even wash it with light soap once in a great while..I also got Joyce Chen wok, it has bigger flat bottom and shorter walls.. also works great. Please consider trying a wok and see if it works for you. Thank you

[@Jules_73]

I use both style pans interchangeably and love them both.

[@SargonDragon]

I bought non-stick, cast iron, and carbon steel skillets and tried them all for a couple of months. I ended up going with carbon steel. The cast iron and carbon steel both consistently cooked food that tasted better than the non-stick with more browning and crispiness. And between cast iron and carbon steel, they were very similar, but carbon steel is just a little better in a few ways. The handle consistently stays cool enough to use with my bare hands. The smooth surface allows for the use of paper towels without shredding them. And the smooth surface also makes it easier to clean and to tell when its clean. I've heard carbon steel referred to as cast iron 2.0, and I agree with that assessment. It's not enormously better, but it is better. I use stainless steel skillets for acidic or saucy foods. I use carbon steel by preference otherwise. Mostly because it's faster to clean up than stainless steel.

[@leonardmilcin7798]

I have smoothed and polished my cheap stainless steel pan and now, with mirror finish it is best one I ever had. Planning to do the same to my cast iron lodge. Fortunately the carbon steel de buyers are smooth enough as sold.

[@luvs2race370]

I bought my first De Buyer carbon pan about 2 years ago and absolutely love it. it is definitely a learning curve though. The seasoning process needs to be done correctly or you will be very unhappy. I have an electric flat top so found doing it in the oven worked much better

[@helenedesmarais8697]

I use BeBuyer pan on induction. Does NOT warp even with high temp. ( but I burned a lot of stuff, too hot ) Problem: It's HEAVY. I can't flip it on it's side to pour what's inside like sauces. It's a 2 hands job. Holds seasonning very well.

[@leslie-annepepin8927]

I love my Matfer pan. I use it for everything. And I have 2 sizes of cast iron, and a carbon steel wok. I can’t see using anything else. I tossed all my non stick and don’t miss them. With proper seasoning, which is quite simple, these carbon steel and cast iron will last a lifetime. My Matfer came in a bag, bit still has coating that must be removed. SOS pads did the trick in about 15 minutes (inside and out). Just the flavour you get cooking in carbon steel is amazing. Happy cooking!

[@jmunt]

Just got my first carbon steel pan delivered yesterday and I'm so excited to use it! Thanks for all your great content Miss Helen!

[@peterl.104]

Which one did you get and how is it going with it? My Lodge 12” carbon steel skillet has been tough to break in with normal use and it is truly rougher compared to Lodge Cast iron. Been trying to justify a 10-11” de Buyer since I only have cast iron in that size.

[@jamesbeck1600]

I have two Field cast irons and both of them are honed very smooth! They are my desert island pans and I will absolutely be passing them down to the next generation, I don't even touch any of my stainless pans or the Hexclad I got for christmas. I did however just place a Matfer on the wedding registry and I'm very excited about it, went with the smaller 9 inch which will be nice when I want to make something without dealing with the weight of the full sized cast iron. I liked the idea of the Matter having the welded handle without rivets, seems like a much smarter idea for cleaning.

[@kennycraven2648]

I bought a carbon steel pan this spring and really like it.

[@bluedominator650]

Thank you form your honesty, I was going to buy a Made in, but I wasn’t sure. Kudos for you! Keep it honest.

[@mikewashek9402]

Thank you for the info you put out. I bought a FINEX cast number 10 about 6 years ago and absolutely love this skillet. It has a polished bottom and a stainless coil handle that never gets hot, the big draw back it weighs almost 7 lbs and the price. Im a relatively strong male and it is heavy when washing but absolutely love my cast iron FINEX pan.

[@derrickp]

I have made in, debuyer, matfor and Darto carbon steel. They all have pluses and minuses. I’ve probably used the made in most have have 0 complaints

[@jenthulhu]

I cherish my vintage cast iron--smooth as silk and effortless to maintain the seasoning. I have had the same issue with my Field cast iron pan. Much harder to maintain a season--though to be fair the cooking surface is much smoother than Lodge. I use a stainless steel-lined pan for most of my cooking (it's got an aluminum core and copper bottom) and I find that if I heat it up well prior to adding oil and food, I get little to no sticking. However, for eggs I always choose my vintage cast iron. I don't have any carbon steel but I'd love to try it since it's lighter than cast iron and I'm losing grip strength in my hands. I very specifically would like to have a carbon steel wok. Great video. Thank you, Helen! I have a better idea of what to look for now.

[@michaelberman4478]

I have two cast Iron skillets, 10.5" and12" both Stargazer they come with absolutely smooth sides and bottoms, are excellent at holding the seasoning, longer than the normal cast iron handles, and therefore stay cooler. I also have two wrought iron (carbon steel) skillets, 10.5" and 8". Both are Solidteknics, made from one sheet of 3mm wrought iron, therefore the handles have no rivets to loosen or welds to crack. Both types of skillets do their jobs brilliantly. I do lean slightly towards the carbon steel pans because they are so much lighter.

[@EriqKoontz]

I have a pretty good collection of several carbon, steel pans, many pieces of cast-iron, and copper cookware. My every day go to is the Matfer Bourgeat carbon steel. But I have a particular love of cast iron and the copper and the stainless steel is a variation. I do like to use for different things. Thank you for your honest assessment, although I haven’t had these problems with carbon steel… Because I would never buy MadeIn.

[@expomm]

You are 100% honest, you review us total true, same happened with my pans.

[@jamesschneider3828]

I've got a 11 inch carbon steel pan I purchased at World Market. I believe I paid about $35 And it works great. I simply wash in warm soapy water and hand dry put enough canola oil and rub in well over low heat then it is ready for the next job. You want to cook at lower temps as a steel pan can get too hot pretty fast. One doesn't need to spend a hundred or more dollars on a steel pan. I can fry a couple of eggs and they slide around in the pan easily.

[@opulesce]

I bought a carbon steel pan from BK. it comes heavily pre seasoned and is easy to care for. clean as soon as it is cool with hot water, dry completely, oil and hang up. never had to do a hot seasoning treatment since the first time. love carbon steel for shishito peppers in particular, great charring.

[@radiantveggies9348]

What is BK?

[@opulesce]

it is a brand of pre-seasoned carbon steel cookware. I really love this brand and have it in a couple of sizes bought mine at local kitchen place, but just look on line, I'm sure you will be able to find it@@radiantveggies9348

[@danoconnell1833]

Years ago as a young man living in New York City, I was an inveterate scavenger. (I furnished 2 apartments from found items.) Once walking through an alley I passed an expensive restaurant's trash can and found 2 different sizes carbon steel pans. They were crusted over and looked terrible, but I cleaned them up and used them for years after.

[@lanarkwanderer]

If you want to cook on carbon steel buy a carbon steel griddle ! Great way to cook, the bigger the better. You can cook an entire meal on even a small one. I find the best way to season cast iron or carbon steel is with lard or fry some bacon. The more often they get used the better. Moving the pan around on the burner can even the heat. If the pan is heating unevenly it’s probably the burner that’s uneven not the conductivity of the bottom of the pan. You have a great channel ! Enjoy all your topics. Well done, great editing, clear to the point, no BS

[@bgrainger3477]

You are an Ingrid Bergman look alike!!! She was a beautiful actress in the 1940s and 50s. Thank you for this great video. I had no idea that my cast iron pans have more carbon in them than a carbon steel pan does.

[@rogwheel]

I am a big fan of Made In pans and I have the exact carbon steel pan and the wax and have had the EXACT same negative experience with it not seasoning properly. I thought it was something I was doing wrong. I’m glad to see your video. I feel, like you, that I totally wasted my money as I have given up on using it

[@h.sinclair]

Hi Helen, another great video - thanks - re Lodge cast iron factory finish being bumpy - forgive me if you were aware of this - Kent Rollins explains how to remove this issue and make a beautiful surface on Lodge (which I have done several times on large griddles and other Lodge stuff), this involves a few minutes of work with a hand sanding tool where you remove the original Lodge surface treatment, and continue into the cast iron in the cooking surfaces to smooth it completely out so it's like glass with the sander. After a thorough cleaning and scrubbing, then heating to remove all moisture, you season it (I've been using Avocado oil) in several passes. You end up with a beautiful glass-like surface with a golden color where the food hits while the Lodge retains its character everywhere else. Lotta work, but worth it!

[@h.sinclair]

ah I see you already knew that - sorry! 😵‍💫

[@bobe3250]

You answered so many of my questions. I agree on the Made In. I like mine because it's the first time for me using one. For me it's not just the price I paid but the space it takes up when I could have better one in it's place. I am definitely going to watch more of your videos. Thank you!

[@natalyk7207]

Watched this to figure out if I need a CS pan in addition to my CI field pan. I realized my Field seasoning is also uneven, same as yours. I contacted their customer service and they helped me troubleshoot. I sent them the photos and was told how to fix this, which I am working on now. So, FYI, it's not the Field pan, it's how we are taking care of it. It just didn't make sense to me that smooth pan would become bumpy with use, once I noticed it.

[@patrickcusick1968]

I'm so glad to see this video. I've fought with my MadeIn carbon steel pan for a couple years. It's pure junk. Now, I only use it for frying breaded fish or chicken. And yeah - the wax is useless.

[@Helloworldhello663]

100% agree with all the issues on the Made In. I got one and having so much issues with seasoning it.

[@anahataorganics]

I have used cast iron for 40 years. I have had the same pans for that time. Take good care of your pans, and they will serve you well. I have two small single pans, a 10 cm pan, a 20 cm pan, a covered 20 cm low Dutch oven and a full Dutch oven. Wouldn’t change my pans ever!

[@jedb9677]

Well this explains a lot of my experiences with Carbon Steel. I bought cheaper options to test them 3 times over the years and I've never had a great experience. The only good experience I've had was buying an a good wok. Thanks.

[@ouijim]

Purchased new pots and pans this year. Got ALL-CLAD D3 12" and 10" stainless steel, Amazon Commercial 12" and 10" stainless steel (Very Similar to ALL-CLAD, Ballerini Carbon Steel 9.5" 11.5" Really like Ballerini Carbon Steel Pans ; ) Also Lodge 12" Cast Iron and Avacraft stainlees steel Pots and OXO Non Stick 12" 10" 9.5" omelet pans . All are working well for my purpose to date ; ) Enjoy your videos Thank You

[@Birdmacher]

I had both the Matfer and MadeIn CS pans and neither were good enough. THEN, I found the BK Steel carbon steel skillet and it blows the other two out of the water, and its slick and seasoned from day one. This pan has it all. I wish Helen would try it! Durable seasoning that even soap does not remove. We use it on the grill several nights per week, on the stovetop, in the oven, and it does everything while being 90% as non-stick as Teflon. It’s the best pan I’ve ever used and all my All-Clad and older cast iron (and my formerly beloved Matfer CS skillet) are gathering dust. Try the BK black steel skillets, they’re absurdly good if you know how to use and care for carbon steel.

[@louiscouperin3731]

What are your thoughts on Lodge carbon steel skillets?

[@bearvonsteuben9675]

I’m about 2 years in on mine, and so far it’s a keeper. I keep a long silicone sleeve on the handle. It’s a light pan (it’s the 12” lip-to-lip), and an appreciated switch from my cast collection. I’ve become a huge fan of its ability to maintain its slick surface. Granted, I don’t subject it to any acid tests, but it has been stellar for general purposes. Let me know if you have any specific questions that I might be able to answer.

[@drkaplin98]

THANK YOU!!! Your honesty is appreciated!

[@whisperpone]

I have honestly never had a problem using acidic ingredients in cast iron, a little bit of vinegar or lemon juice will not kill your pan if you use the longyau technique and season it a bit before cooking all the time, I've had my cast iron pans hang onto a decent seasoning even after making tomato sauce in them a few times in a row

[@cheungzane]

I’m about to take the plunge and replace my last nonstick pan with a carbon steel. Thanks for the info!

[@BenSilber]

had similar issues trying to keep seasoning working well on my Made-In skillets (actually just gave it to a coworker and bought some others instead), however I have had a complete 180 on your Field experience. Best cast iron I've personally ever used. Seasoned like a dream and is as non-stick as can be.

[@avasolaris1]

I use De Buyer pans. Great to use, hold their seasoning generational cookware.