Ditch Teflon for good: TRANSFORM Your COOKING SKILLS with a $23 CARBON STEEL PAN (Complete Guide!)

[@emcarver8983]

You give very good information about all aspects of cooking. Thank you.

[@009Daft600]

One of the very few channels that actually removed basically all oil for the seasoning process, like you should. Very nice.

[@type64jj]

Butter is HEALTHIER ! You know exactly what it contains unlike all oils and your body prefers it.

[@Papa_Mau]

Hi! Butter is very popular for sure, thanks for your comment! :-)

[@MrTrda]

Yes butter and my personal favourite - beef tallow

[@singing4fun]

Your video resonates with me! I LOVE cast iron, like stainless steel and have been pondering carbon steel for a while. You've convinced me LOL. I just ordered 3 relatively inexpensive pans from Amazon.... Looking forward to seasoning them, and comparing to my growing collection. Thanks for an amazing and informative video!

[@waynegeordiesdad648]

I've been cooking with steel cookware all my life and yours is the first channel that has told the ABSOLUTE truth about carbon steel cooking and the easy and stress-free way to season. It should NOT be hard to season and most importantly was your statement about THE most important part of cooking....HEAT MANAGEMENT. THAT is the secret to cooking in my opinion as well. I'm proud to be subscriber # 62 and will anxiously await your next video. Cheers and good luck from Canada North where the snow is blowing hard.

[@Papa_Mau]

Hey mate! I can't thank you enough for your kind words!! You are exactly right, and that's what inspired me to start making videos... I think carbon steel is not only healthy and everlasting but also super easy to use and care for. So I'm now in this journey trying to debunk the common assumption that they are complicated... Thank you!!

[@rodolforehm5001]

Grande ese MATE!!!!! y gracias x esos tips Saludos desde Houston, TX

[@Papa_Mau]

Gracias!!!

[@schism8286]

First video watched, love the layout, really liked this content.

[@Papa_Mau]

Thanks mate! I really appreciate your feedback :-)

[@-MacCat-]

Good vid.

[@Papa_Mau]

Thank you!

[@sgharpsr]

Good video and your children are beautiful. The focus on heat control is very good information.

[@Papa_Mau]

Thank you! :-)

[@garylester8621]

Great video. I do all our cooking (I enjoy doing so) I mostly use cast iron, but there getting so heavy, (I'm 77) especially my 12 inch skillet and Dutch ovens. So I will give a carbon steel pan a try. Your seasoning technique was very good information. I usually over oil and the pan gets sticky. (I'm getting better)

[@owenconnolly3041]

Great Information and instructional ! I am going to buy a cheap carbon steel pan ! I don't use non stick anymore due to the flakes coming off and maybe health issues, and like you say I don't really love my Stainless steel pan. Easy to clean but tricky to cook with. Thanks ! You are good on Camera and Nicely made video also ! You should post more, I think you channel grows for sure !!

[@Papa_Mau]

Thanks mate! yes those little pans are a great entry points to the addictive world of Carbon Steel cookware :-) Thanks a lot for your feedback!

[@owenconnolly3041]

@@Papa_Mau De Nada Amigo !! Cheers !!

[@ashnur]

Also, I never use soap for my iron pans, just hot water and the same non-metal scrubber you have used, those are perfect. Then I put it back on the fire just to dry it out and it will not rust ever. I live in a humid climate so removing the protective layer is a big issue, which you definitely do with the soap.

[@trublgrl]

I love your advice to "be present" when you cook. I watch this one KZbinr that makes inexpensive meals, and her recipes are generally "dump it all in the crock pot, or a sheet pan, or a baking dish, and leave it for an hour." I end up turning off her videos midway because there's not a lot of love in that kind of cooking.

[@Papa_Mau]

So true! :-)

[@slyfondle1885]

4:42 The delivery driver is wearing a full hazmat suit 😲

[@harryviking6347]

Last time I tried to season a pan, I used a lot if oil and the pan eventually went into the garbage can! No, this look better! By the way, butter is healthy .... your oil is not, unless it is coconut, lard or cold pressed palm oil! Lol! So now I am off to find a new carbon steel pan! 😄😄

[@Papa_Mau]

haha the problem is that I don't like melted butter taste.. can't help it. But to compensate I use extra virgin olive oil and aim to always cook below the smoking point. Mate dont worry if you mess up a pan with seasoning, you can always go back to factory reset and start again (I have a video about that in case you need). That's the beauty of them. You just can't kill them!! :-) All the best, and thanks a lot for your comment!

[@moussapolytropos]

Olive oil is the best!

[@lukeskywalker9386]

Nice Video. I used these pans as well at the begining. Later i switched to stainless steel pan because these are better to use! In stainless steel pan it is also possible to cook acid food (f.i. Bolognaise). This is not possible in carbon st pans. If you handle it right nothing sticks in stainless steel pans, see my little film here on ytube.

[@Papa_Mau]

You are not alone! many people switch to Stainless steel. Funny I did the opposite and I do cook acidic food in my carbon steel and cast iron cookware.. I will make a video about Stainless steel vs Carbon Steel as I find it to be a really interesting topic. Thanks for your comment!

[@Pisti846]

New viewer and subscriber. When you said 116 degrees was that centigrade or Fahrenheit?

[@Papa_Mau]

Hi There! Sorry for the confusion!! I have a metric brain if I don't explicitly say Fahrenheit then I mean Celcius. I'll pay more attention to these details in the future. Thanks for your comment! :-)

[@jameslufrano4001]

This is also how to “cure” a wok ?

[@roxanneseitz7464]

Nice video. Can the carbon steel pans last a long time if you continue to apply oil? Will they start rusting soon if one doesn't keep applying oil?

[@Papa_Mau]

Thank you! From experience if they are well seasoned, they won't rust, specially if you use them often. When I know I won't use a particular pan for a while I normally add a little bit of oil as a precautionary measure... And if you ever get a bit of rust that's not a worry, really easy to remove using white vinegar and you can quickly make them look brand new again. They last forever! :-)

[@Papa_Mau]

In this video I show how I remove rust using vinegar in case you ever need. cheers! kzbin.info/www/bejne/hJLEootql5uomdk

[@ronhagaman7779]

Eggscellent

[@heavenlymilano]

But doesn't it destroy the seasoning when you wash the pan using detergent? I can sure season the pan but heat management I will never master.

[@Papa_Mau]

If you are gentle you won't remove a good seasoning with soap. Try it! Worst case you can always restore the seasoning back with the method I show in the video. Thank you! :-)

[@xolerick]

It was a great video and interesting to watch. But! Please take it as a comstructive criticism. Amount of oil used. With that amount of oil its closer to deep frying. Nothing will stick to any surface cause the egg was literally floating in oil. That's why the nonstick is popular cause it will be non stick without adding that much. And that amount of oil on the egg is not healthy for you. Butter on the other hand))) still. Way way to much then what i need on a nonstick

[@Papa_Mau]

Thanks for your comment mate :-) I really appreciate it. I'm about to make a video comparing non-stick Teflon against carbon steel and stainless steel and I'll make sure I dive into this matter. Amount of oil needed for non-stick is a great point that I would love to explore. Thanks! My rule of thumb for my carbon steel / cast iron pans is to use as little oil as required to lightly cover the floor and walls of the pan. I could have used less probably with the same effect, I take the feedback. thank you By the way, I cook with first cold pressed olive oil (extra virgen) and always below the smoking point so I'm not concerned about impacting my health. That's literally the same oil I use for my salads, etc.. Cold-pressed olive oil is high in unsaturated fat, which can help reduce factors that contribute to high blood pressure and high LDL cholesterol. Cheers!

[@xolerick]

​@@Papa_Mau please allow me to say that I am very greatfull for the reply. Another subscription for your! I fully agree with olive oil facts. Switched to olive oil myself some time ago. Though with current inflation rates and prices going high is another topic to use less of it. It's still oil though so now I use the beef tallow or clarified butter. And try to use only the bear minimum of it. For eggs on a non stick pan I almost use none. Barely for. I would indeed love to see your side by side comparison of a pans and amount of oil you can minimally use for say an egg.

[@Papa_Mau]

@@xolerick consider it done mate! 🫡

[@ashnur]

i wouldn't use that much oil mate :D like a 1/10th of it is enough!

[@markiangooley]

Every frying pan of carbon steel that I’ve used in my induction cooker has warped so that its bottom is nowhere near flat.

[@Papa_Mau]

Hi Mark! Yes I'm aware that's a common problem. There are a couple of brands out there making thick carbon steel pans, 3mm thick or more (I think that's 1/8 inch thick if you are in the states). I did an unboxing video a couple of weeks ago of one of them, I would give them a go. Main thing is match the size of the induction area with the size of the pan and go slow, start with a low setting and you should not have any issues. Thanks for your comment! :-) kzbin.info/www/bejne/oJnIdoaVdppgaJI

[@schism8286]

This is partially why I went with stainless steel from Heritage steel. Love my 12" fry pan

[@MrsG7swr]

this video has been suggested to me for a few days, today i finally let curiosity get the better of me. i had not expected carbon steel as the answer, i love my little cast iron pan and despite not using it for ages my carbon steel wok, not used due to round bottom and silly gas hob design. ill be looking for a carbon steel frying pan , not from amazon as my morals wont allow me to buy from such a company. Nw for the point i was trying to get to, your reasons for not using teflon are great totally agree with not poisoning my immediate environment and not destroying the planet. Now here is the rub i love cooking with gas i feel in control i am comfortable with it it is responsive reliable and alive and an element fire, but it is polluting your home the air your family breathes and it is a fossil fuel and part of the reason for climate change. so does carbon steel work on induction, seriously try induction it is so efficient it heats the pan directly it is more powerful than gas hobs seriously you will never bring a huge pan of water to the boil faster and with less energy consumption it is like magic. loved the video the presentation and the thought that's why i added my thoughts and perspective

[@Papa_Mau]

Thanks so much for your comment! Really interesting insights. Totally agree, I've been cooking with fire all my life and gas give me fire... I think I've been too afraid to step out of my comfort zone.. I will get a portable induction cooktop and try for myself! thanks for the inspo :-)

[@emcarver8983]

That's a lot of oil. If it's truly non-stick you don't need more than a splash.

[@Papa_Mau]

I'm taking the feedback mate, In my last video I'm using a teaspoon of oil, just enough to cover the bottom and the walls of the pan. Although a fried egg traditionally is supposed to be cooked in a pool of oil. At least where I come from :-) Thanks for your comment!

[@Papa_Mau]

check it out! kzbin.info/www/bejne/oITPmHuim56ZY68

[@fletchoid]

Non-stick pans are disposables. They work fine for a while, but deteriorate over time and you have to buy new ones after a few years. Carbon steel takes a bit of work to season properly, but they can last a lifetime. You burn something on a non-stick pan, it is now garbage. You burn something on carbon steel, you scrape it down to clean metal, season it well, and its good for another decade.

[@Auguur]

Fried egg is easy in stainless, cast iron, carbon steele... cook Just Egg without non-stick pan and I'll be impressed.

[@Papa_Mau]

:-)

[@LakshmananValliappa]

That's a lot of oil!

[@Papa_Mau]

I'll try to use less next time :-)