How I Season My Carbon Steel Fry Pan | De Buyer Mineral B|

[@drd8251]

I bought this same pan a month ago. I did the initial seasoning like you did with a layer of grapeseed oil that completely covered the bottom of the skillet. But I got a sticky brown ring around the top edge of the pan. Then I used the potato peel seasoning method with salt and oil. That seemed to work out great. Since then I’ve cooked the potatoes left over from peeling the skins, a few batches of scrambled eggs, seared a couple steaks, and just used some heated grapeseed oil to complete the total black seasoning of the skillet. This bad boy is ready to rock and roll.

[@BackyardWarrior]

I agree, potato skin works well 💯

[@gilc3856]

This is deep fried meat :-) I mean, why not ... however : The real test would be to cook meat without grease in the pan (or very little), it shouldn't stick (don't move the meat around in the pan right away, once cooked it will detach itself). And if you do want to always add the salt before cooking the meat (because that's when it can get into the meat), pepper is always added after cooking (because it burns and all flavors are lost). For those interested : If you want to season the pan like it was done in the past, first boil potato peelings in it for a few minutes, this will add a thin layer of starch. Empty the pan, shake drops away while still hot, don't even wipe, then proceed with the oil. Starch and oil create an almost indestructible anti-adhesive deposit that regenerates itself when you cook. Never fear scratches, use your pan for a lifetime. Grape seed oil is best indeed for seasoning and cooking. With a De Buyer pan, no need to use dishwashing liquid when new, shower it with hot water only, don't rub hard. De Buyer protects its pans with beeswax, nothing dangerous, and it also helps with seasoning the pan while adding further protection from rust. You don't want to get rid of it. Using beeswax to protect iron is a centuries old trick. It has antibacterial properties as well. After use, never wash it, rince while burning hot, dry it gently right away, oil it all over. One in a while, drop a layer of salt and heat it for a minute or two to get rid of eventual sticky, hardened residues. Also : never use any acidic ingredients with such a pan (tomatoes, lemon, wine ...) unless you like the taste of iron and don't mind risking ruining your pan in the process. Carbon steel is awesome for meat, fish, eggs, potatoes, pancakes ... And that's about it. To cook vegetables, use stainless steel or cast iron instead, unless you want to fry them like you would with a carbon steel wok. Carbon steel isn't for cooking with liquids either. In the past, you'd switch to a coper pan for that purpose. Coper heats even better than carbon steel, needs no seasoning - but needs copper tinning, which you can renew yourself (a delicate process which can turn messy without the proper know-how, though) -, and has specific advantages beyond its antibacterial properties : milk never overflows, melted chocolate never burns, caramel never sticks, and you can't mess up sauces, quite a dream in some use cases. (Do not try this with a carbon steel pan !) And, if you use induction, be careful not to overheat your carbon steel pan, never use the booster, to prevent it from warping. Carbon steel prefers the good old flames.

[@BackyardWarrior]

Wow, that’s a lot of input. Thank you for taking the time and doing this Much appreciate it.

[@jumondehtweh7324]

So much I didn’t know. Thank you!

[@Panfoolery]

Few people understand the pleasure of developing a piece like this

[@BackyardWarrior]

agree 💯

[@dbkfrogkaty1]

@@BackyardWarrior You're sure right about that!

[@MillimeterDefeater720]

Most folks buy anything cheap from big box stores. Fine pans are worth their weight.

[@spobst]

Spot on!

[@alexeykhristoforov2894]

with this amount of butter even a curbstone will become non-stick

[@BackyardWarrior]

😂😂😂 you're not lying

[@alexeykhristoforov2894]

@@BackyardWarrior ;)

[@jbugaenko]

Тоже хотел написать что яичное конфи какое то изобразил :)

[@javierchavez4749]

Nice pan

[@BackyardWarrior]

Thank you

[@dbkfrogkaty1]

Now that's how to season a carbon steel pan. Season it then just cook in it. The more you use them the better they get. Red meat is great for putting down good layers of polymerized oil. This helps to make the pan more non stick.

[@BackyardWarrior]

💯💯 thank you for watching

[@juliusdc8950]

What size pan? Thankyou

[@sh0kwerm]

What’s your thoughts on seasoning new pan with beef tallow ? I seasoned mine with beef tallow using your same method and so far so good

[@BackyardWarrior]

Even better...tallow has high smoke point and adds a lots of flavor💯💯

[@alexandrosbakalis889]

Hello!! The pan stay straight after uses?

[@BackyardWarrior]

Yes, after multiple uses…to my surprise, this thing is still flat I use induction so it’s very important for me not to have a warped pan

[@ct8698]

past the egg test 🤔, with the amount of butter you used you could even use the pan out of the box. By the way, you use way too much oil when seasoning. Now you have created a sticky layer. A wafer-thin layer of oil is enough.

[@BackyardWarrior]

You are 💯 absolutely right about everything you mentioned.I promise I will do better in my next seasoning video . I apologize if I disappointed you.

[@robertkushner156]

What was the cut of those gorgeous huge steaks you cooked at the end? Did you pay for them with American dollars? (So - They cost you about 1 Million dollars each?) OMG they looked so big and thick. Come over and cook for me - you bring the steaks and cook them - I'll just sit and watch you - and eat! (smile). Thank you for a great presentation. I'M SO HUNGRY, NOW!!!

[@BackyardWarrior]

🤣🤣🤣

[@mustafaakn8365]

You use 1 kilo of oil. Of course, food does not stick.

[@BackyardWarrior]

You measure oil in kilo...you must be fuckface 💯💯

[@aichahamouch7839]

🇲🇦✌️🇺🇸

[@BackyardWarrior]

👍🏽

[@maxcontax]

Waaay too much butter. Try one teaspoon and turn the heat down, save yourself 200 calories of fat.

[@BackyardWarrior]

💯💯 thank you for the input

[@saishyamnilgiri1]

You used way too much oil in the pan. Just cost the pan with a few drops of oil ...say 10 15 drops of oil. Take a piece of NEWS!! PAPER!! and spread the oil around the pan. Place on stove and heat gently on low heat!!! Till the oil forms a dark coating!!

[@BackyardWarrior]

Thanks for the tip!