Learning to Cook With Carbon Steel: Your First Cook

[@ifearnothing0]

The idea of mastering a simple potato cook in new cookware is very smart

[@tsukemono1]

For me, learning to cook pancakes with carbon steel was a nightmare. Took me forever to get it at the right temperature. Preheating time was/is the most important I found. Took me seven tries for the initial attempt and about six days of pancakes for breakfast to get things dialed in. As with anything else, the more you put into it, the better the results. Still using my Matfer but have three De Buyers on order and am looking forward to using them. Thanks to Uncle Scott for my new obsession.

[@gardeningandgrowing6357]

Nice video. But that much oil in the pan nothing will stick even in stainless steel.

[@philipstaite4775]

Proper temperature and pre-heating was my biggest challenge/change when I came over from non-stick. One other thing worth mentioning (because I'm often guilty of it) don't overload the pan. Goes back to that temperature thing. If you overload it, the pan will cool down too much and you will get sticking. Regarding metal tools... I recently got an "offset slotted spatula" (aka fish spatula) specifically because of their thin profile with the intent to help me in my omelette journey. Even though this was an expensive spatula from a very reputable company (I won't name names) it had some issues. The front edge had very sharp corners. The thin metal is tapered down even thinner at the lip, but the very front edge was cut at 90 degrees resulting in very sharp corners that, much to my dismay, did more than "minor" scratches to my brand new omelette pan. Right through the seasoning and into the metal. No, I'm not heavy handed at all, I was being careful. After that I took some very fine grit sandpaper and rounded the profile of those corners. It is still tapered, still very thin, but no longer has the almost knife-sharp corners. I haven't yet tried it again. Soon. Oh, and while I'm with you in the "season it once and cook" camp... Time permitting over the last several months I've done "Hollywood Seasoning" to my pans to get them nice and uniformly dark. Yes unnecessary, purely for aesthetics...

[@Yoda63]

Let’s see, I have: tallow, potatoes, a carbon steel skillet. COINCIDENCE?! I think not!

[@ronaldcarmona698]

Guys, I bought a Matfer Bourgeat and want to describe it for you: the first thing you notice is the heavy weight. It is thick gauge metal and feels almost like a manhole cover. I did the initial seasoning with potato skins, oil and salt as instructed on the insert that comes with it and they cooked up like crispy potato chips. It feels like a real restaurant quality utensil that cooks intuitively. Carbon steel is great for searing steaks and chops and makes a perfect smash burger. Original flavor.

[@Nope145]

Love cooking pan fried potatoes in my matfer. I've made it for my boys dozens of times over the years.

[@garryhammond3117]

As usual Scott - Another excellent educational video! - Cheers!

[@johnmiller8778]

Thank you for this ! ! I like using my CS pans ,but, this explains why I would sometimes have mixed success. The temp, oil temp (also food temp) are all more important than I realized.

[@H4KnSL4K]

Merry Christmas! Thanks for another vid.

[@olironrider8918]

Just in time..!!! I’ve been watching your videos for a ‘while’ now. I’m receiving my first carbon steel pan (de Buyer ‘Blue’ series) two days from now..!! Hate giving up my cast iron, but at 80 years young, they’re a bit too heavy for me to handle anymore. Looking forward to my 1st de Buyer. Great INFORMATIVE video (as usual). 👍👍

[@gronkhfp]

Could you give some tips on how to cook vegetables in that pan? Especially which kind of vegetables are seasoning safe and which are slightly acidic? I cooked some bell peppers in that de buyer skillet After weeks if cooking and just 10 mins where enough to striping the colour of my pan to silver. Before it was nice dark brownish

[@Army4Runner]

Excellent video! Unfortunately, I’m one of those learning the hard way with my De Buyer. Regarding your clean up (mine was a disaster), how do you remove stuck on or burnt on food? I have used a soft plastic scraper and a chainmail with varying degrees of success. Needless to say, my pan does not look as pristine as yours in this video. Thank you for your efforts in educating the rest of us!

[@billzigrang7005]

Try a Lodge hard plastic scraper - or salt & oil.

[@cchai1]

What brand of beef tallow were you using if you bought it from a maker that sells it?

[@vizzo7]

So with induction: you put the fat directly into the pan and then start heating the pan to 350 f?

[@johnknapp6328]

Do you ever use a lid to help soften potatoes, or other items. I almost want to try cooking in non seasoned pan just to see if you can cook yourself to perfection.

[@mfaria11]

House being out of level being a much bigger problem..

[@corpsie-diytools38]

Whoah, I'm super early 😮

[@tkozikow]

Feel like I did a good job seasoning my new Mineral B Pro, but had a hard time cooking scallops last night. The first batch of eight seemed to do OK, but the second batch was a mess and I ended up with a bunch of stuck on food. Too hot? How much oil should I use when pan searing something like this

[@apuz13]

Yummy

[@Sunny31310]

Ya really lost me at taking a dishbrush to the potatoes and peeling them, the skins are the best part and as they say a little dirt never hurt..

[@billbennington4444]

damn you got old scott, what happened?

[@XBluDiamondX]

Don't worry, you'll ask yourself that question one day while looking in the mirror.

[@smoker_joe]

I don't understand why do you (Americans) call it 'carbon steel'. Steel is iron with carbon (max 3%) Cast iron is iron with more than 3% carbon, and you don't call it carbon cast iron. Neither with stainless steel where steel is still iron with carbon. ^^

[@billzigrang7005]

Scott - STOP ROCKING BACK AND FORTH while shooting.

[@blainemarquise]

Why? If he tends to rock and sway a bit as part of his natural body language when speaking, why go out of the way to stop?

[@UltraMega429]

I filed down and rounded the hole in the handle to make it more comfortable to hold

[@Franklin-pc3xd]

Too much trouble

[@tychus8219]

Why does cook culture makes fun of you? You look like a cool guy with cool videos