Seasoning A New Fry Pan (Like A Professional) Non Stick Carbon Steel Pan or Carbon Steel Wok

[@detan593]

HOI WOK开锅。Professional skill Even for the Chinese

[@ChineseCookingChannel]

Achieving wok hei is a great skill. Thanks for checking out my video.

[@blaqfish]

Thank you so much Sir, I had no direction on how to season my pan on a electric stove top. This was a great video

[@ChineseCookingChannel]

Thanks for the positive feedback. Much appreciated. Thanks for viewing my video.

[@wowmammakitchen]

wow very intresting

[@ChineseCookingChannel]

Thanks for checking out my video on Seasoning A New Fry Pan.

[@beverlyfitzgerald7675]

@chinesecookingchannel Dan, you’re one of the rare ones on here that demonstrates how to prepare any carbon steel pan by tempering the steel over high gas heat before seasoning a new pan. Nearly all the others just show viewers how to wash, dry and apply oil for seasoning. I knew I could count on correct instructions to learn how to season the new BALLARINI carbon steel skillet I just ordered from Macy’s today. Am very grateful for your sharing your raft of knowledge and expertise. Wish I could visit you in Vancouver but I sold my beautiful hybrid car 3.5 years ago and last week, turned in my drivers license instead of renewing it. By the way, there’s a high risk of that oil catching fire with the gas burner still on.

[@ChineseCookingChannel]

Much appreciated. Thanks for the feedback. Tell me how it goes with your Ballarini carbon steel skillet. I find my de Buyer carbon steel pan in this video excellent for cooking but very heavy. I'm looking for a lighter carbon steel pan. I hear Ballarini is a lot lighter. Thanks for checking lout my video. All the best in your cooking adventures.

[@beverlyfitzgerald7675]

@@ChineseCookingChannel Thanks Dan, for your reply. What size and weight is your deBuyer? I bought this one from Macy’s online. Checked customer reviews on Amazon and one said that her 11 inch model weighs 3.2 pounds. Will check mine on a digital scale after arrival. The thing that drew me to this one was there’s NO rivets inside the pan. What are your Instagram and Facebook usernames please?

[@davidhalldurham]

Very helpful video, Dan!!!! Thank you so much.

[@ChineseCookingChannel]

Very welcome! Thanks for checking out my video on Seasoning A New Fry Pan.

[@justcookwithsha]

Hi brother…thanks so much for sharing ,is useful 😊😊

[@ChineseCookingChannel]

You're very welcome. Thanks for checking out my video on Seasoning A New Fry Pan.

[@velse9869]

Wow, I was actually researching De Buyer last weekend for Carbon Steel pans. I think I’m going to go with Yamada’s Iron Pan though

[@ChineseCookingChannel]

De Buyer pan is good but a little heavy. Can't really do flipping. Yamada looks interesting and I will check into it. Thanks for checking out my video.

[@AnamHamza-v6t]

Are we supposed to season it after every wash?

[@ChineseCookingChannel]

Actually no. Was the pan with a brush or scrubber, dry and oil the pan with 1 to 2 teaspoon of cooking oil. I use peanut oil but other cookoing oils, such as corn oil, canola oil or avocado oil are o.k. New carbon steel pans or woks require reseasoning if rough patches or uneven buildup happens. After awhile, I hardly need to reseason the pan. Check out some of my videos on daily maintenance of woks to maintain your pan. Thanks for checking out my video.

[@bryanadams256]

Haven't seen you in a while! Where have you been hiding? What do the vegetables do?

[@ChineseCookingChannel]

Hi Bryan. Hope things are well with you. Just a lack of momentum the last little while. Just working my way posting on my other channel first. Then I'll be coming back to post a backlog of videos for this channel soon. The vegetables help the pan develop a strong black patina finish on the surface of the pan. Ginger and green onions are great to use because they don't smoke as much as other vegetables used. The goal is to develop a non stick cooking surface Thanks for viewing my video.

[@kerri648]

what's your other channel?

[@VEOE9]

I wish more people would use carbon steel. They all use that nonstick stuff.

[@ChineseCookingChannel]

Yes, carbon steel is the way to go. People think the new non-stick is better than the old non-stick. Thanks for checking out my video on Seasoning A New Fry Pan.

[@NatureBoy711]

damn..... pan is too dirty..... i use stainless pan. it's clean and white !

[@ChineseCookingChannel]

For sure, stainless steel pan is cleaner. With a carbon steel pan you get a nice sear on the food. Thanks for viewing my video.

[@beverlyfitzgerald7675]

@chinesecookingchannel Hi Dan, BIG DAY with the arrival of the gorgeous, ZERO RIVETS, smooth as a Zamboni smoothed over ice hockey rink. Just finished my usual “after every use” stovetop seasoning of the newly tempered (blued) Ballarini 11 inch carbon steel skillet. I’d like to send you the step-by-step photos but we’re unable to post them here. Please advise, in a private message, how I can send you the digital photos please. Amazingly, it only took 6 minutes to completely temper/blue that skillet. It turned out great, just a touch of flash rust appeared after getting all the factory coating off. That was easily managed by sponging the entire skillet with 50/50 vinegar and water solution. I used safflower oil because it has a 510° F. smoke point. Planned ahead so I’d have plenty chopped scallions, sliced unpeeled ginger and chopped sweet white onions (they filled the pan). Like you do, I do a pan of aromatics until carmelized for discard. Tomorrow, will do a Jeff Rogers (TheCulinaryFanatic dot com) oven seasoning method. The pan browned my brioche burger bun perfectly and did a great job cooking my burger. It’s a winner!

[@ChineseCookingChannel]

Great to hear about your fantastic results with the Ballarini skillet. Thanks for the detailed instructions. You can send the photos to my email that I posted on my homepage but don't worry about it if it's too much trouble. Please let me know how the oven seasoning goes.

[@beverlyfitzgerald7675]

@@ChineseCookingChannel Dan, I can’t get to your home page at all. Google said I don’t have access.

[@ChineseCookingChannel]

@@beverlyfitzgerald7675 You can try sending to that email address but outside of the KZbin connection. Otherwise, don't worry about it.

[@beverlyfitzgerald7675]

@@ChineseCookingChannel You haven’t shared access to an Email address but, all my carbon steel tempering photos are on Instagram and you’re tagged to them. Please let me know if you’ve been able to view them.