Scrambled Eggs On Carbon Steep Pan - No Butter Or Oil

[@avidavid9237]

I wish I had seen this three years ago, I just tried your method and it worked as advertised! I have always used too much heat and oil to get it to work, but it's obvious that heat management is the key with a well seasoned pan with room temp ingredients.

[@xandercalasahan1799]

@@avidavid9237 I’m so happy it helped you. A good tip for knowing when your pan is ready is to throw a few drops of water on your pan. If the water slides around like a puck before eventually evaporating it is ready

[@ReinOwader]

This is really beautiful. I am right now transitioning from teflon pans to carbon steel. For simmering and for acidic food I have one stainless steel pan also.

[@kdstoffel7574]

I wouldn’t have believed it had I not seen it with my own eyes. I have three new carbon steel pans that I’m working on right now. They’re seasoning very nicely. They’re not quite where yours is at, but they’ll get there eventually. American Metalcraft pans are a tremendous value; thick, heavy, and well built. I highly recommend them to anyone considering carbon steel.

[@xandercalasahan1799]

haha well if you hear me talking, you can tell I didn't believe it myself. Definitely a well seasoned pan is the main secret, but also heat control. I will have to look up the pans you mention, as I live in Denmark in Europe and never heard of it, but thanks for the tip :)

[@jrmint2]

Omg!!! ❤ this will be a life goal now. To season a carbon steel pan to this level!

[@xandercalasahan1799]

haha I am glad you share the same kind of excitement as I had, when I did it. Good luck with your seasoning

[@Timetofly8888]

I switched to Carbon Steel Frying Pans and my Wok 2 years ago once I learned how to season them. Ive never looked back since and my Frying pan only gets better and better in taste for doing Bacon and Eggs etc . i never wash them in soap and only hot water and thoroughly wiped dry later. 2 year on, , no rush and less and less stick. Ill never by Tephlon anything again.

[@xandercalasahan1799]

Actually I wash my pans with soap. The reason there is a belief that you should not use soap dates back to old times where people used bar soap for dish washing and cloth washing, the soap was harsh and they used a lot of Lye in the process to make the soap hard and effective, lye is Base instead of acid, but is just as harmful to a seasoning as acid. Modern soaps for dish washing are much more mild and the concentration of Lye is much smaller than in the old days.

[@Timetofly8888]

@@xandercalasahan1799 interesting. Thanks for the info.

[@samw776]

That’s so cool! You should be proud of that pan

[@xandercalasahan1799]

I love that pan! I did not expect it to work haha

[@donb.7752]

As soon as you did that first lift of the egg, I literally gasped. Awesome job. I will try to do this on mine. What pan is that? I have a 8 5/8" Matfer that I'm working on now.

[@xandercalasahan1799]

Thank you! I always enjoy when someone else shares my excitement. Yeah it looks like it is my matfer pan, but im not sure what size it is. It is good with a seasoning, but it is really all about heat control and not putting too cold food on the pan

[@kimberly1567]

Anyone can stir fry 4-5 spring onions in oil in the steel pan until onions are charred then discard onions and oil. Clean and dry pan. Now they can cook the egg just as shown. I used to fry onions about once per week then use pan daily to make my morning omelet.

[@xandercalasahan1799]

with all due respect, it does take a liiitle but more of a seasoning to be able to cook eggs like shown in the video. after one seasoning you can cook eggs like this with oil, but not without oil. It takes a better seasoning

[@CoolJay77]

@@xandercalasahan1799 Yes it takes proper technique and room temperature eggs,. However in the past, I had made this successfully after a seasoning session with oil and potato peels in the manner Matfer instructs. In the process of such seasoning, it also removes any film of grime from prior cookings, resulting in a gliding surface. Once a layer of grime builds up over, it would be more difficult. The green onion technique most likely produces a similar result. I even used folded paper towels held by a tongue, spreading the oil during seasoning, and it had worked.

[@dbkfrogkaty1]

Wow! Who would have thunk it! I have two Matfer pans but I'm not sure I'm ready to try that with them!

[@xandercalasahan1799]

if they already have a good seasoning, why not try it? :) It really kills the myth about excessive oil, when using raw pans

[@jrmint2]

Thank you for this demonstration. I had no idea this was achievable 😮

[@LTeagles16]

That's a handsome looking pan

[@alexandermayer2026]

Can you please explain to me why my eggs WITH oil often stick?

[@xandercalasahan1799]

Yes! I can! Don't put fridge cold eggs on your pan and don't heat up the pan on too high. These pans contains the heat a lot better than a normal pan which means it doesn't loose heat when you put something cold on it. Heat up the pan properly. Go on your lowest to mid low and let it heat. If you throw a tiny bit of water on the pan the droplets should pearl up and slide around on the pan. Take out the eggs about 20 minutes before or just stop putting your eggs in the fridge, as they never do in many cultures. Let me know how it goes :)

[@fishbone9159]

Where did you get this wooden spatula from?

[@xandercalasahan1799]

I bought it at a small wood shop on an island called Fyn in Denmark

[@RogerThat902]

wow!

[@sofianeg6753]

Its all about temperature

[@edgardocapinpin1974]

Very nicely seasoned pan. I wonder what’ oil you used to season it

[@xandercalasahan1799]

This is the oldest pan I have, a Matfer 11 inch. As I recall it I used the oven and afterwards stovetop seasoning method using peanut oil. If you have problems creating a black color try a different high heat oil. Especially for that dark color I had success with peanut oil :) Let me know what you learn

[@rand-san2095]

I have never tried this before. I've used very little amounts of oil before with success, but this is kind of unbelievable.

[@xandercalasahan1799]

I don't know if you can hear it on my voice, while I recorded this. I was really surprised too haha

[@djar220]

Great video! Thank You for sharing.

[@EverGone03]

the best video. other videos are stating cook eggs for no stick on carbon steel....then it goes to puttting in oil before hand. the hell!!!. your video is aweomse

[@PlebiasFate1609]

i actually did this with my pyrolux carbon steel pan and oh my god it worked

[@ngterry9653]

Nice, Do you need to preheat the pan to the right temperature ? I guess you can't get non-stick by adding egg to a cold seasoned carbon steel.

[@xandercalasahan1799]

I haven't tried eggs starting with a cold pan, but I have tried eggs on a pan not hot enough and that made the eggs stick. So I would say you need to preheat the pan. I suggest on low heat, let the pan heat up for at least 5 minutes, before you put on the eggs.

[@seanoconn75]

Amazing Xander! I’m only into my first few cooks with my solidteknics carbon steel pan. Passed the fried egg test but my scrambled eggs with butter in pan stuck a little, heat didn’t seem to hot. What’s your secret!? Hopefully my pans will become more non stick with time?

[@xandercalasahan1799]

They will definitely become better with time, but it is important you go low on the heat, compared to other types of pans. Also try out making sure the egg batter is not fridge cold when you put it on the pan.

[@seanoconn75]

@@xandercalasahan1799 Thanks for the top tip. I’ve always used cold eggs, makes perfect sense that by using cold eggs in a pan that isn’t quite as non stick as Teflon, I’m actually cooling the hot butter causing sticking, doh!

[@xandercalasahan1799]

@@seanoconn75 Let me know if you feel a difference

[@seanoconn75]

@@xandercalasahan1799 Brought the eggs to room temperature although I’m not sure why the eggs are in the fridge in the first place (no need in Europe) managed to make the pan too hot, burnt the butter but….. the eggs didn’t stick! Room temp eggs made the difference, you’re a genius Xander 👍😃

[@xandercalasahan1799]

@@seanoconn75 Yeah, I am from Denmark, I also do not keep my eggs in the fridge. Glad you cracked the code :)

[@hepgeoff]

That's amazing! You're braver than me. About what temperature did you have the pan? I guess that's a great test on how well your pan is seasoned.

[@xandercalasahan1799]

haha well as you can hear, I was both scared and then surprised that it actually worked. I almost always cook on the lowest heat on the big burner, after it has been heating for a good 5-10 minutes :)

[@imacmill]

I'd argue that that's a haphazardly folded omelette. 😊

[@kintrap5376]

What spatula is that?

[@xandercalasahan1799]

It’s one I made myself out of teak wood :)

[@everythingchannel620]

I have 2 matfer 11" like this pan, they are really none stick pans, mine even i didn't season them i just testing them after sanding a littlebit then wipe a littlebit of oil and the egg was slide in the pan

[@bensslightnature]

awesome

[@fillupread]

So what method of seasoning did you go with?

[@xandercalasahan1799]

This is my first pan, I oven seasoned and later stovetop seasoned with peanut oil

[@xJohnDoughx]

Happy for you, how often (rough estimate) have you cooked in this pan?

[@xandercalasahan1799]

That is hard to say. I have several other pans, so sometimes there can easily be a few weeks without using it, then I kinda rediscover it and use it several times a week for a longer period. It is usually my main pan for hard searing

[@rickyarndt-do8oz]

I know as a fact I can do that with both my cast iron and carbon steel. Only skillets in my house.

[@MisterHouu]

This is actually pretty impressive, I'll never know if my pans can do this because I'm way too scared to try.

[@xandercalasahan1799]

Thank you. This is also my best seasoned pan. You can probably hear I am surprised myself haha. I haven't done it since, because butter is heaven :)

[@MisterHouu]

@@xandercalasahan1799 Yes haha I was having the same reaction as you throughout the video. I suppose I'm lucky that in this case the better way is also the easier way.

[@rstumbaugh43]

What’s the worse that could happen, you waste a couple eggs? 🤣🤣

[@MisterHouu]

@@rstumbaugh43 Egg whites will stick to and peel off the seasoning on a pan that's not seasoned well enough.

[@jlyt18]

did you blue the pan?

[@xandercalasahan1799]

no, just regular seasoning