De Buyer ACCESS blue carbon steel skillet review

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Jeremy's Channel

Күн бұрын

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@CoolJay77 5 ай бұрын

It seems like this model of De Buyer line is oven safe. You could remove the rust and season in the oven upside down.

@Jeremyschannel1 Ай бұрын

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@dbkfrogkaty1 2 ай бұрын

I have several de Buyer Mineral B pans and a couple of Matfer pans. Been using them for years now and they are all well seasoned. For cooking eggs I just use a slim pat of butter. For cleaning I just wipe the egg pan out with paper towel, wash with warm water, dry with dish towel, then put a couple of drops of grapeseed oil in and wipe in.

@Jeremyschannel1 2 ай бұрын

Yep butter's good stuff for eggs. I'd just been counting calories and... Butter counts.

@expomm Ай бұрын

I have a buyer, it has carbon flakes that mix with the food, I. Used for three years, what should Zi do to avoid this?

@Jeremyschannel1 Ай бұрын

Not sure I've never had it happen personally. Do you cook acidic foods like tomato sauce often? That can make it flake off. Or maybe you've developed a little too much build up? Consider scraping it off as much as possible and then lightly re-seasoning. It's not the manufacture of the own that's making it flake, this wouldn't be a de buyer specific issue, I wouldn't think.

@expomm Ай бұрын

@@Jeremyschannel1this for replying, I never cook acidic foods, nor tomatoes, I mostly cook fried rice at top temperature, however the problem persist. My pan looks similar like yours, the bottom has still areas without the layer. Anyways, I ll keep trying but honestly I prefer stainless steel pans. Cheers

@JohnRP.95 6 ай бұрын

No way to dry the crevice? My guy just put it back on the stove. That's how you are supposed to dry all cast iron and carbon steel after you are done washing them.

@Jeremyschannel1 6 ай бұрын

The stove doesn't really heat the crevice very well since it's induction - it heats only the bottom of the pan, I'd have to have it on for quite a while for heat to travel up the side that far. And my other carbon steel pan doesn't have a crevice that holds water. So it's definitely a flaw that didn't need to exist.

@boomstickpd79 6 ай бұрын

@@Jeremyschannel1I agree it shouldn’t collect water. That being said you could warm it up in the oven to evaporate the water

@davidpchoe 5 ай бұрын

use a blow torch and blow torch the rust away

@scottestock 2 ай бұрын

After I've cleaned my cs and ci pans I apply a super thin layer of oil and reheat till the oil begins to smoke. This should be warm enough to remove any moisture and make sure that the oil doesn't get tacky while stored. It was a technique I learned some time ago, but cant remember where and haven't had any corrosion issues since.

@chrismd00 8 ай бұрын

People Don’t like cooking spray for a variety of reasons: high price for quantity, environmental waste, additives, poor quality oil. Just get an avocado and olive oil dispenser. Love the pans, I have two: one for crepes- mon-stick!

@Jeremyschannel1 8 ай бұрын

I tried an oil-only spray dispenser once, and didn't have as much luck with it as with conventional cooking spray. I know people like straight oil though, I'm not sure how folks make it work though. Must be missing something. Avocado oil isn't in the budget for me - I use canola for most things and extra virgin olive for when I want that grassy/herbal/peppery flavor of olive oil.

@chrismd00 7 ай бұрын

@@Jeremyschannel1 just pour from an Italian dispenser

@stevenshepherd9661 2 ай бұрын

What size is this pan?

@Jeremyschannel1 2 ай бұрын

This is the 10.25".

@stevenshepherd9661 2 ай бұрын

@@Jeremyschannel1 rad, thank you.

@lonndawg7554 5 ай бұрын

Well Jeremy,... It looks like everyone is advising you to do the same thing about preventing the rust which is to warm up the pan after you wash it, I'm sure not only I but the rest of your viewers place their washed and dried pan on the stove and heated up to make sure all moisture is off the pan that's generally the wisest thing to do..... But in this situation you are pointing out one of the negatives of using an induction type stove, given the way it heats pans. So, I might suggest this... Clean off the rust with like a toothbrush and get but you can out of their... Then in that area or some preferably high temperature oil like grape seed or preferably avocado oil you'll just need a splash you won't need much just get it into the area between the pan and the handle, and then place it in the oven at a temperature that is near the smoke point of the oil you use, the idea here is to season those areas you can't get to once they get season this should curtail the rust that you see you may have to do this a few times. But I think you get the idea of what to do. As with any seasoning, it is a process and it takes time. in this case... With the state of your current pan I would strip it down and remove the rest and redo the seasoning process using your oven and preferably avocado oil that has a smoke point of about 521°, or grapeseed oil which is about 420° of discussion that I never see being brought up and that is low temperature oils and seasoning... Let's say an oil that has a smoke point of 350 to 375° have you ever thought about what happens to the seasoning if you were to use higher temperatures when cooking??? let's say something like pancakes or frying something given the lower smoke point even though it is carbonized on the pan and is considered seasoning or seasoned... Wouldn't you think that a lot of that lower temperature seasoning would burn off? anyways,... there's a tidbit of my life's experiences in comment. Using oils with higher smoke points seem to be much more durable. Now as far as breaking the budget I see you shop at all these at least that's where I get that brand of nonstick spray and I use it also.... But purchasing a bottle of grape seed oil shouldn't damage the budget, and also grape seed oil is a very good oil to use when cooking versus canola oil, or vegetable oil both of those are slimy greasy and both have a non-enticing taste. 🙂 Anyways the group here is pointing you in the right direction and since you chose an induction oven which is just fine, As with every cooking utensil or method of cooking and pans all have their pluses and minuses that you have to find workarounds. To get the best performance out of them. P.S. I have some glass lids for pans I absolutely love them but.. They have a proclivity or characteristic about them after being washed in the middle ring that surrounds the glass... Water is in that hidden area... And I will heat them up on the gas stove and if you tilt the lid you will see water dripping out of them is actually quite interesting because you get the lid hot enough and as the water drips to the bottom edge of the tilted lid it vaporizes... And splashes Ha ha ha it makes for some entertainment for the cook.... Who is so easily entertained by such phenomena 🙂

@Jeremyschannel1 Ай бұрын

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