Carbon Steel Seasoning: My Fool-Proof Method & What NOT to Do

[@rainman5231]

Carbon steel seasoning for dummies. My kind of video. Thanks.

[@bobbyo-q9e]

That's me!

[@jimh8340]

fantastic video thank you. I love how quick and factual it is and no BS music and product review nonsense. thank you!!

[@mikehunt-zx8tr]

What he said

[@thegreeneyej]

I followed Matfer’s instructions and those work very well too.

[@Visitkarte]

@medina__anidem Not everyone has a gas stove where the flames are licking the sides. Also, if the handle is carbon steel and needs to be seasoned, the oven is the only place where it can be done reasonably.

[@sicariusperemo3789]

@@Visitkarte Or you could simply use a food gas-burner or even a lighter, just saying 😉

[@Visitkarte]

@@sicariusperemo3789 Well yeah, but not everyone wants to own one. I don’t know why, they are cheap. But for the handle, the oven is the best place to. I tried to season the handle of one of my cs pans on the gas burner… it didn’t turn pretty.

[@stjabnful]

Thanks for teaching the correct way! I appreciate you!

[@tastethepain28]

Thank you so much for this. After three attempts at seasoning my pan, I was ready to give it away. But this method saved me. The trick is the very very small amount of oil! Thanks again.

[@ughmas]

Great video, I just forged a new carbon steel pan and got a perfect seasoning with grape seed oil at 450 done twice in a row with your methods. thanks!

[@r_cab314]

I was able to achieve this beautiful seasoning using your method. Thanks

[@millinag3817]

Awesome ! I was struggleing to seasonning my de buyer. Your method is really awesome. I just put it in my gaz BBQ instead of oven. Perfect.

[@qqq111444]

Excellent vid. Worked great for me and also now acts like a non-stick. Thanks!

[@Here0s0Johnny]

Much better than the de buyer instructions!

[@MisterKee]

This is the best video on this subject I’ve seen. Thank you!

[@PrudentReviews]

Thank you so much! Glad it was helpful

[@l.alkema8863]

I just watched this and used your instructions and it came out a beautiful medium brown after the 2nd seasoning. Thank you and highly recommend using these instructions!

[@Rhonadel1207]

My sister brought two woks from Taiwan and I didn't know that those woks need to be seasoned first to avoid rusting, I thought she bought it for a cheaper price that's why it rust after first used. I only know of nonstick pans, aluminum or stainless pots and woks, so what I did is throw it in the garbage, and told my sister her woks are rusting. She is surprised. But after watching some tutorials about carbon steels and cast irons to be seasoned first, i felt bad throwing them away. Nway, ty for the video it helps.

[@PK-ms5fb]

In thailand we use woks too. Seasoning process is slightly different as it it less complicate and doesn’t require oil. We start by burning a wok in a powerful gas stove till all areas inside turn dark color. Then wash the wok thoroughly to remove burned coating. Repeat these steps once then seasoning is considered done. After that, burn the wok one more time to remove moisture then apply oil to the wok everytime before you store it to prevent rust. These two last steps are required everytime after you use and wash your wok and before you store it. I imagine different countries in Asia probably do this differently though.

[@armita611]

I really enjoy using these instructions for seasoning. I used it for my matfer and I was very happy with the results even after the 1st seasoning, a nice rich brown color. I didn't even feel the need to do a second seasoning before I started cooking. I'm planning to use this method again for my debuyer pro and now that I have two, I'll probably dedicate my smaller matfer as an egg pan.

[@opwave79]

Thank you for the very clear instructions plus extra tips to ensure the seasoning is done correctly. I will use your method to season a carbon steel paella pan and later a wok.

[@PrudentReviews]

Glad it was helpful!

[@rokkenshin928]

Thx to instructive videos about carbon steel, cast iron & stainless steel pans; I successfully put the Teflon non-stick pan away. Cooking without worrying micro Teflon coating leaks into food is a relief, a liberation. =)

[@beefuzzy310]

Thanks for the class. Seasoning my first pan today. Also, those mitts look cumbersome. Get some BBQ gloves for the kitchen. Love em.

[@wozzinator]

Your efforts are needed in the Matfer carbon steel recall!!

[@PrudentReviews]

I’m gathering information and will make a community post soon

[@PrudentReviews]

Here's the latest: prudentreviews.com/matfer-bourgeat-carbon-steel-recall/

[@wozzinator]

@@PrudentReviews thank you very much, Andrew!

[@fatal510]

It’s a non issue… the testing they did was boiling an acid for 2 hours… every knows you do not do that in cast iron or carbon steel. You have to do it in non reactive pans like stainless steel. This recall is meaningless and honestly they should sue the hell out out Amazon for blasting that email out. That is reputation damage as seen by these comments and the fact that you think this is worrying.

[@Provisionofperspective]

@@PrudentReviewsdo you have any more information on the recall and appeal? I’ve read your article from a few months ago, but hoping to gain some clarity and a peace of mind before I use the Matfer I just received (without knowledge there was a recall to begin with). Thank you!

[@jenswurm]

My mineral B did the oven seasoning just fine. I used flaxseed oil and went with 210°C. The epoxy will turn soft, but harden again once it cooled down in the oven. It didn't degrade.

[@Kmuggle]

Above smoke point is not necessary to season carbon steel. My DB cookware handles handle over 450 just fine. A challenging aspect is that when seasoning the oil will tend to bead up and create a little temporary roughness no matter how much of it you remove but I haven't found that to be a problem when cooking. I use either grape seed oil or a commercial seasoning wax and I season my CS pans at 350 and they come out just fine.

[@Sigmatic850]

Your video helped me after purchasing two matfer pans. Turns out, I used too much oil. I like the grill method but I’m not sure about the oven method. Spouse doesn’t like the fumes.

[@khaeosz]

Thank you!

[@Executnr]

I did my debuyer mineral pro 3 times on 375 for an an hour an let it stay in the stove for another hour to cool off. The important part is using the right amount of oil not too much not too lil(I used canola), an after 15 mins taking it out an wiping the pan with one of the previous used paper towels(you will see a lil black char come off on the papertowel) then putting it back in for the rest of the 45mins.

[@safetydave720]

Excellent video.

[@PrudentReviews]

Thank you very much!

[@mukkaar]

Personally I have done debuyer in oven. Honestly it seemed to work really well. I assume it might be bad if there's food, but for seasoning it worked just fine and handle seemed normal afterwards. And I have ceramic cook top so it's my only option anyways.

[@sicariusperemo3789]

It's not effective to do on a ceramic or induction cook top, but it can be done though 🙂

[@Provisionofperspective]

Does yours have the enamel on the handle? I tried my De Buyer with the oven technique and it’s now flaking off.

[@joaoalbertodosanjosgomes1536]

Interesting video. Carbon steel is new to the 🌎.

[@PrudentReviews]

It’s been used in restaurants and commercial kitchens for a long time, but you’re right, it’s becoming more popular for home use

[@joaoalbertodosanjosgomes1536]

@@PrudentReviews There are knives made of carbon steel.

[@fatal510]

As someone who makes knives. All knives are made of carbon steel…

[@Pow_Mafia]

Great Video, all the remaining questions I had we're covered in the Comment section!

[@PrudentReviews]

Glad it was helpful!

[@Pow_Mafia]

Its cooking now as we speak! theres some spot where I think I put too much oil, it kinda left marks is there a way I can remove them? Around the handle@@PrudentReviews

[@PrudentReviews]

@@Pow_Mafia is it sticky or just darker than the other areas? If it’s sticky, give it a good scrub to remove as much of the seasoning as you can and reseason it. If it’s just blotchy, that should even out the more you cook - reseasoning again can help

[@Pow_Mafia]

@@PrudentReviews Thanks

[@IrinaBerndt]

I can’t find your link for seasoning De Buyer on the stove top

[@SABINAKOZIOL]

Hey there. I just seasoned my brand new crepe pan. I wish I saw your video before that! I don’t think I removed all factory coating well and while seasoning the pan (on top of my stove) there are uneven spots of different colors and seems like there is some coming off 😒Is there anything I can do to remove all the factory coating and re-seasoning my pan properly?

[@greeny5155]

I haven't heard many people talk about this, but the wax layer was extremely hard to remove. It might have been because i waited to season and start using it for about a month, but i used gloves and burning hot water and soap and even after 2hrs of scrubbing (I'm a relatively big guy) there was still a little left.

[@ff7760]

Same after scrubbing for a while I tried bar keeper friend and it came off sooooo easy

[@Collection_Of_Unseen_Thoughts]

When you say preheat my pan, how hot is your pan and what heat is it? Is it medium heat or is it high heat?❤

[@user-lz6dm5lk9y]

Why did you add oil for the egg since the skillet was already seasoned??

[@herpderp66]

Avocado oil has a smoke point of 500. You don't have to go that thin with the oil and doesn't become sticky if on too thick. Much easier oil to work with.

[@meyou7041]

My question is this: you say not to use an animal-based fat because it can go rancid, but after going above its smoke point and polymerizing into carbon, how could it possibly go rancid? I understand not using bacon grease to oil the pan and then put it away in storage, but for the seasoning, it's cooked to a point that it's no longer fat, just carbon. How could that go rancid? I'm happy to be told that I'm wrong, I would just like to know why.

[@Nada_cj]

Only mostly unsaturated vegetable oil goes rancid which means will get easily oxydized. Mostly saturated fat as Lard , Tallow. clarified butter or coconut oil or palmoil can be stored at room temperatures almost forever without going ranzid. Autjor most likely is vegetarian or vegan ;-) Still for the seasoning process and easy polimerisation I use and recommend raffinated sunflower or canola oil wirh a pretty high smoking point-

[@REM69700]

Right, what he said in the video is completely wrong. Vegetable oil is actually already rancid once it reaches the shelves, it has just been treated with hexane to remove the rancid flavour. Saturated fats like tallow are by far the most stable fats to use for seasoning (and cooking).

[@meyou7041]

but, going with the point you just made, wouldnt those two oils be rancid by the time you use it? aren't sunflower and canola (rapeseed) both unsaturated oils?@@Nada_cj

[@davidthedeaf]

@@Nada_cjagreed. I’ve seen only vegan cult members use oils instead of historically proven lard methods.

[@brettbuck7362]

It doesn't go rancid if you really gas it off, and it works fine for seasoning.

[@vizzo7]

for how many minutes did you preheat the pan? Which temperature should the pan reach before you put the oil and then the egg?

[@anony12]

What if it comes out spotty? Is there a way to fix it?

[@SmugBaldy]

Great video! Of course, I didn't follow this method when "seasoning" my pans earlier, so they look a lot like the pan you show at 2:07. How do you remove that gummy coating so you can re-season a pan properly?

[@kilgoretrout3875]

My pan looked about the same too. I decided to try to remove it and start over. I put vinegar in the bottom and a little bit up the sides and let it sit for about 30 minutes. Then I used an SOS pad and scrubbed. My pan took 3 rounds of vinegar/scrubbing to get to the bare metal. After washing it I warmed it on my gas stove for about 5 minutes, let it cool then added a smidgen of grapeseed oil to protect it. I'm going to try his oven method tomorrow when I have time. Fingers crossed...

[@vitalsteve1]

yellow cap easy off. hot water with dawn after.

[@AereForst]

Oven cleaner spray. Put it in a trash bag and leave out for about 8 hours

[@onua444]

Hi, awesome video. One question, there is difference in part when you doing evaporate of water. You say 250 Celsius and subtitle says 250 Fahrenheit, what’s correct?

[@PrudentReviews]

Thank you! 250 Fahrenheit is correct

[@daggermouthbp]

How often do you have to season?

[@jsonkody]

every season xD

[@jsonkody]

can't tell .. it depends ;) In ideal world only once ._.

[@stevenlawrence5733]

How long does the seasoning last for?? How many times a year does the pan have to be seasoned??

[@icyyp5866]

if youre cooking with it regularly you shouldn't need to re-season it ever. Only do so when the seasoning is chipping or you cooked something acidic

[@stevelowry1460]

Does your Matfer pan spin on your glass top stove?

[@joaoalbertodosanjosgomes1536]

Only God knows. I never cook.

2:06 it seems that you show that skillet as having mess it up yet that is the natural coating you get by simply using your pan, that is not a failure that is just how they will naturally look unless you season it like 15 times before using it. You don't need to do this process that much, a single round of seasoning and frequent use will develop that layer naturally over time

[@catmor3860]

i wish i saw your video before attempting to season my de buyer. I used too much oil the first time and i ruined it.

[@PrudentReviews]

It's not ruined! Scrub it with steel wool and start over.

[@father042]

Cook Culture said that De Buyer pans are fine to put in an oven for seasoning And if you are really afraid of damaging the handle you could just wrap it in something like an alluminium foil

[@jsonkody]

all handles are not the same and De Buyer told exactly same information that is in this video - there are ones with epoxy coating and they do not recommend to have it in oven for more than 10 mins and 200C

[@father042]

@@jsonkody I seasoned one in the oven and it was fine

[@Provisionofperspective]

@@jsonkodymakes sense. My handle flaked off

[@Provisionofperspective]

@@father042what was your process? I tried that technique and the protective coating on the handle is flaking off 😢

[@father042]

@@Provisionofperspective I covered the handle with foil

[@Patrick_Gray]

Hi, thanks for the video. I bought a Mainstays 13.75" Non-Stick Carbon Steel Wok at Walmart. Has any one ever seen info on removing the non-stick coating and then seasoning it. I am going to try wet sanding it down to steel.

[@beelmars5400]

Late reply, but someone suggested using Drano Gel. kzbin.info/www/bejne/sGSom4mgoqehe5Isi=m9nsDrA1HCyVwAoX

[@hungliketictacs]

That's wild, how'd it work out?

[@myreviews4905]

Once you season the de buyer's pan with grapeseed oil or avocado oil , when making eggs is it better to use butter than oil to prevent it from sticking? Does butter have more lubrication than oil?

[@QwidgyboMan]

Yes. Always use butter with eggs

[@camatis9661]

I still prefer my Field cast iron pans over a carbon steel (Aus-ion in particular). It takes up seasoning and holding it better than the carbon steel (essentially a flat sheet metal punch into shape).

[@moozzzzz]

I have an issue. I have a mineral B de buyer pan so the handle is not oven safe. I also have no gas stove. What are my seasoning options now?

[@Dungor89]

What if I have stell WOK, which was used a lot without seasoning? I love it but there is no coating and cooking on that thing is a real pain.

[@mastermachetier5594]

How do you clean the pans after ? Do you scrub or not

[@PrudentReviews]

Warm water and a sponge or chainmail scrubber for stuck-on bits of food

[@Riverpeth]

​@@PrudentReviewsCan you use chainmail to remove the factory coating?

[@PrudentReviews]

@@Riverpethsoap, water and the rough side of a sponge will work better. The chainmail is better for larger bits of stuck-on food.

[@fiskpetter]

Im wondering why recommending a "high" smoke point oil when the very reason is to make the oil smoke and polymerize?

[@end27]

can you please clarify step 3? after we dry it in step 2, do we have to wait till pan cools off to coat it or do we have to apply oil to it while its hot?

[@andreifilip6364]

It looks like he's doing it pretty much immediately, hence the oven glove, but if you're not confortable with that, you can let it cool slightly, no problem at all. You still want it to be warm so that the oil thins out ang goes into every micro pore, but hot enough so that you can sort of slap it to feel the heat without burning yourself, but way too hot to actually hold is perfectly acceptable.

[@PrudentReviews]

This is correct. I applied the oil right after but you could wait a few minutes. You want the pan to still be a little warm - it’s easier to spread the oil.

[@lydia3098]

I have seen different versions of seasoning my de buyer carbon steel pan. I think i have ruined it. Is there any coming back from ruining the seasoning process?

[@Provisionofperspective]

Same

[@stevejobs5533]

Egg is literally sticking in your video

[@adamgrimsley2900]

A bit

[@mikehunt-zx8tr]

Not more than non stick pans

[@Watto1986]

When I clean with hot water and a chain mail scrubber, the seasoned layer dissapear. What am I doing wrong??

[@suefreivald7031]

what to do if you have an already used and abused carbon steel skillet?

[@AereForst]

Oven spray cleaner then start over

[@Neokandra14]

How long should you seasoned the pan again after multiple uses of cooking? Like every time you finished cooking, once a week?

[@liam_iam]

I think starting out: gently heat, lightly season, and smoke after every use (post-rinse). Then after several months you can relax a bit. Note this isn't based on experience but rather just what I've gathered from these videos

[@rezaali3740]

@@liam_iam really? for the first few months you need to smoke after every use?

[@liam_iam]

@@rezaali3740 I amend this, smoking after every use is excessive. Just oil the pan to prevent rust and keep cooking

[@pizzacarp]

This is a super helpful video. I'm brand new to carbon steel, so I'm still learning. Unfortunately, I don't think I removed the factory seal well enough before I started seasoning. I've gone through several rounds of seasoning and absolutely none of it is sticking.. how do I remedy this?

[@americanescu]

Take some white vinegar and boil it inside the pan for 10-15 minutes. It will dissolve and disintegrate any previous seasoning coatings. Rinse it well (use only a scouring non-metal pad!), dry it thoroughly then season it with an oil that has a smoking temp of over 400 F. DO NOT go past the oil smoking temp too much or you will burn and flake the coating before you have the chance to use it! Make sure you go just past that point a little bit and let it bake at that temp for 30-45 minutes. Let it come down to room temperature slowly until it's safe to touch with bare hands. Then, take a few slices of onions and a few tablespoons of oil and cook them in the pan until golden. I only use wooden spoons as metal will scratch the bottom after a while and you'll need to re-season. Throw the onions out and wipe the remaining oil all over the pan in a very thin layer and store until the next time you use it. You don't have to fry onions every time you store it. Just from time to time is what I do.

[@aufumy]

@@americanescu Thanks for the details. What are the onions for?

[@americanescu]

@@aufumy just something to fry and “season” the pan with.

[@renssrenss2260]

I’ve used flaxseed oil based on advice i saw elsewhere. What is your reasoning for advising against using flax?

[@pushppatil8015]

This was very helpful- but I wonder- After I cook I will wash with soap so will the nonstick quality gained by seasoning be lost ?? or Am i not supposed to wash with soap again unless i wish to season again ?

[@PrudentReviews]

A little bit of soap won’t hurt it

[@Brckach]

What is the best way to clean it after cooking and how to store it for later

[@PrudentReviews]

Warm water and a sponge, a little bit of soap is okay. Use a chainmail scrubber for stubborn bits. You can also warm the pan slightly on the stove to loosen things up. For storage, dry it completely. You can rub a tiny amount of oil on it but if it’s well seasoned, you don’t have to.

[@averageguy1261]

Curious, if you place enough oil on any pan, doesn't it not stick regardless?

[@rezaali3740]

no, you could try it yourself with a stainless steel pan. unless you heat it up for llike 8 minutes

[@joaoalbertodosanjosgomes1536]

Be prudent in 2024.👍.

[@jepolch]

I cooked fajitas too hot and ruined the finish of my beautiful Lodge carbon steel skillet. I've tried reseasoning it, but the finish is very uneven and bumpy. What can I do to correct it? Should I scrub it with steel wool and start from scratch? Thanks.

[@PrudentReviews]

Yes, scrub it really good until it’s smooth and reseason. This should help: kzbin.info/www/bejne/hGXHaahqlMulrsksi=dZ3Iz_Dr5Z_-ZiAf

[@jepolch]

@@PrudentReviews Thanks!

[@knifesharpeningnorway]

Uhm One can clearly see the egg sticking and egg stuck in the pan 🤣😂😅

[@chongli297]

Yeah the pan wasn't hot enough to cook the egg without sticking. The butter was still sizzling. The proper preheat (for just plain butter) is to wait until the butter stops sizzling and then wait just a bit longer

[@DavesRabbitHole]

yeah, I thought that, "not sticking at all... much". I think the other comment is right, looks like the butter was still spitting, AKA, the water in the butter hadn't evaporated. having used this seasoning method myself on the same pan some time ago, I does work, that wax layer was a sod to remove though.

[@knifesharpeningnorway]

@@DavesRabbitHole i know but still hehe just admit when it sticks i does it for me sometimes too

[@connor4891]

I keep trying to figure out proper heating method if it gets hotter wouldnt the butter just burn and sizzle worse. Can you explain a little better for some help ​@chongli297

[@nineliveess]

I got the 36 cm (14") De Buyer and it won't fit my oven :/ So I'll have to season in on the stove.

[@ande100]

Do I just clean it with hot water and salt, like cast iron?

[@PrudentReviews]

Yes, or a chainmail scrubber

[@ande100]

@@PrudentReviews I got one, too. Ok! Thank You ever so kindly!

[@philippm2356]

Would be a perfect video for me if you just made some further explanations about cleaning and storage.

[@walterw2]

it's less of a thing than people make it out to be! i'll scrub my carbon steel under hot running water with a scrub brush dedicated just to this task, with no soap. people use dish soap and it's fine but i don't and don't need to, even stuck-on scrambled eggs will come off with a little scrubbing once it's seasoned up well. once it's clean i'll put it on a hot stove for a minute to dry it off, then put it away, no big deal. every now and then if it looks like the seasoning is starting to wear a little bit i'll get it ripping hot on the stove then rub in a little oil, wipe it all right out then let it smoke until it stops smoking, now it's got a fresh layer of seasoning

[@dingoduh]

Pure Tallow and Suet does not go rancid. But, I do understand the preference for motor oils, like canola, for seasoning metal.

[@OPSteel97]

why not suggest avocado oil with a smoke point of 520?

[@Provisionofperspective]

Some oven ranges don’t go up that high if you’re doing that technique; but from watching previous videos- they say you can use Avocado oil for seasoning on the stove top.

[@OPSteel97]

@@Provisionofperspective that makes sense, thanks❤️

[@scotty1time]

This works generally, but you do not NEED to get to the smoke point. Something like 350 for a much longer time (12 hours or so) will work and technically polymerize better.

[@severoon]

4:40 "As you can see, the egg is not sticking to this well-seasoning pan at all." (Egg sticks to pan.)

[@janhorak3446]

The egg sticks at all :D just give the agg one more second :D

[@ruesterjones1332]

So you must go through a 2 hour process once you buy the pan as well as every time after you cook

[@gregorybupp]

Tallow/Lard/Animal Fats won't go rancid if you are seasoning properly and using quality product. The process changes them into an inert polymer.

[@pazu8728]

That's what I thought too. They cannot go rancid after the heating process. On the other hand, some plant base oil is toxic by itself under high heat.

[@400080vikkash]

This pan is almost impossible to get coating off.. I used hot water, soap and a metal sponge with elbow grease for like 20 min to get it off..

[@AereForst]

Use oven cleaner spray

[@bongertube]

I just ruined my brand new De Buyer pan because their French video manual is so bad, wish I found yours earlier.

[@PrudentReviews]

Shouldn’t be ruined. Give it a good scrub with steel wool and start over.

[@bongertube]

@@PrudentReviews That seems to have worked good enough, I'll try seasoning again with your method, thank you!

[@randomdudeontheinternet9926]

That egg sticks better than flex tape

[@Ardious]

I can say that my tallow and/or bacon grease pans haven't gone rancid. The fats polymerize under the high heats, and it shouldn't happen.

[@wangkom]

"As you can see, the egg is not sticking to this well seasoned pan at all" (Waves hand and does Jedi Mind Trick)....

[@beantown5343]

Why does anyone talk about flash rusting in these videos? Cleaned the factory seasoning off and while cleaning it the pan started rusting. Yet Every video says to use water and soap to get the rust off. A little confused

[@charleskenney5174]

LOL, as you can see the egg is not sticking at all, then proceeds to turn the eggs and leaving pieces of the eggs stuck to the pan. This is why they say to season it 3-4 times, not twice.

[@H4KnSL4K]

Where's this idea about using animal fats making it go rancid? It's the vegetable oils that are high in polyunsaturated fats that go rancid. Except when they get turned into seasoning .. in that case, they would not longer be able to go rancid. So how much more would not animal fats not go rancid? e.g. lard containing a lot of monounsaturated fat

[@sonny6472]

Yea I called bs when he said. My cast irons and carbon steel pan are seasoned with beef tallow or coconut oil and it’s perfectly fine.

[@moedemama]

Egg is sticking

[@pjaymaen]

must this repeated periodicaly times?

[@Sentient_Goose]

Lol but the egg clearly stuck to the pan 😂

[@DAT240Z72]

The egg wouldn’t have stuck in an unseasoned pan with the butter and oil!!! As long as you heat the pan before adding the oil and the egg; it won’t stick!

[@nocomment4u]

where was this video before i fcked up my carbon steel pan....

[@ProfessorTimbo]

"As you can see, the egg is not sticking to this well-seasoned pan at all" [*Proceeds to show egg sticking to pan*]

[@VoxxEU]

Throw enough butter on any cooking surface and an egg won't stick.

[@karronlaneNOLA]

what? it looked to me like some of the egg did stick!

[@full_metal2452]

Isn’t a Matfer very similar to a Dikfer?

[@xiexiemaster]

who says it's not sticking ?

[@dm9078]

No potato peels

[@PrudentReviews]

The primary function of seasoning is to prevent rust and that method doesn’t season the bottom of the pan.

[@paullogan8329]

on your video the egg still sticks!

[@TheLMMish]

I mean, with that much fat in it, that egg can cook on anything

[@utookmynames]

Watch it… you can always have a little more butter. The oil just keeps it from burning😂

[@matycee]

at all...?🤔

[@kathismatastic]

It takes a much longer time than hours or days for animal fat to go rancid.

[@coreymoyers]

Are you a vegan or vegetarian?

[@arekushisuruizu2968]

butter and oil together ? no respect for the heart it seems