How To Season Your Carbon Steel or Cast Iron Skillet | What Removes Pan Seasoning?

[@tomwadek]

Check out my video on cooking oil and smoke point! Cooking Oils and Their Health Benefits | The Good Bad and Unhealthy kzbin.info/www/bejne/h5nZgapvpqllhNE

[@axlent123]

I saved it to watch later!

[@moltenthoughts]

Man good video thank you for your perspective and methods. I'm currently battling with a carbon steel wok that I let get rusted with a thin layer of oxide . You wouldn't happen to have a method for restoration under those circumstances would you? thanks again.

[@elisasoto1531]

So glad I found this video. I had no idea carbon steel blackened from the outer rim inward. The first time I cooked with mine and saw the uneven 'ring' of seasoning, I became so disheartened and haven't cooked with it again 😂Looking forward to having a gorgeous, glossy black skillet like yours!

[@rgeraldalexander4278]

Mine started out dark even and beautiful, then over time has taken on a splotchy look with lots of character. No stick, easy to clean. Love it.

[@stephenjohnson5147]

The discoloration method works really well. In a professional kitchen. With high BTU burners and a hood system that can handle the smoke. These pans can also build up carbon on the outer edges from so much use. Best way for removal is burning it off. Put a fresh coat of oil while the pan is still hot. Then let it cool. But I would never do this in my home! The pan is extremely hot and could star a fire or severely burn someone. Not to mention, Average homes do not have anywhere near the fire power to effectively do this. Nice video and advice!

[@tomwadek]

Thank you for providing your insight! Happy cooking!

[@lizpedroza9965]

I found a good carbon steel pan at Aldi’s. It came seasoned and it works great. I bought because it was cheap and we were goin to stay a few weeks at a time share- so if I left it behind it wouldn’t hurt. These pans were par with good quality ones. When I went back to get another set for my mom, they were sold out.

[@rgcookmd]

Best discussion of this subject that I've seen so far. Tom acknowledges that there are multiple ways to accomplish this very important task, then demonstrates all with an honest discussion of pros and cons of each. This is the right way to teach any subject.

[@tomwadek]

Thank you! I’m glad you found the video informative!

[@missterry428]

Omg am i the friend you speak of??? I thought something was wrong with my carbon steel wok and i scrubbed and scrubbed to start over! 🤦🏾‍♀️ This video is a life saver! Well a wok saver!

[@tomwadek]

Sorry to hear that. Glad I could help, Goodluck!

[@corpsie666]

Bluing, that you call the "discoloration method", isn't seasoning. It's priming carbon steel for seasoning. It also improves the resistance to rusting.

[@loki_tha_god]

Thank you for the complete review of all the methods. I just got a Matfer 11 7/8 and want to do it right. My experience with cast-iron is: after initial seasoning, just cook with it as often as possible. It also seems like a gas stove will yield the best results, but i realize not everyone has that option.

[@tomwadek]

No problem, glad you enjoyed the video. Congrats on the new Matfer. Just make sure to clean off as much of the manufactures protective film as possible. Happy cooking.

[@aidanmacaodhaigan3091]

I just recently purchased a Mineral B Pro 11” and seasoned it as the directions stated with 1 millimeter of oil heated until smoking. Discarded the oil safely, wiped the pan inside and out and began using. I cooked 3 steaks before trying out a crepe which I was able to roll and flip on the first try. I then tried the fried egg test with only butter to cover the base with the first egg. It slid like a hockey puck without being touched and then I tried a second egg without adding any butter. It required me to lift the egg with a fork but did not break and then slid around the pan as easily as the first. You are 100% right about the color of the pan, as mine is no where near black like yours (because its less than a week old) but as you stated the performance will be exceptional despite the color. I couldn’t agree more with your praise of the DeBuyer products. They are fantastic, heavy gauge and well made. My questions are about your Matfer pan (which is also highly praised) being welded instead of riveted? Is that a noticeable difference when cooking/stirring/scraping? Cleaning? Is it a non issue? The pan is also lighter so is this an advantage or also a non issue? Thanks and keep making the good content.

[@tomwadek]

Thank you for the kind words. I’m so glad you’re enjoying your new cs pan. The Matfer is also a great pan. The rivet vs weld is a non issue but you are right that it’s lighter. The Matfer seems to perform somewhere in between a ci and ss pan. The debuyer acts more like a cs. If you own both and can use them side by side, you will know what I mean. A buddy of mine just got both. Maybe he can chime in. @DA_Fishman

[@brianwalsh1844]

So I am tired of non-stick - I have one for omelettes, and I am throwing out the others. I have had a carbon steel wok for years which is beautifully seasoned and virtually non stick and after watching your videos, I have ordered two different-sized carbon steel frying pans - thanks for the great videos and tips. I also have a case iron skillet, but it is very heavy, and the handle gets very hot - which I forget and burn myself!

[@tomwadek]

I’m glad I could help. Eventually, you also grow to want and love ss too. All 3 offer so much in terms of coverage and versatility .

[@seanstewart285]

I however do recommend option 3, which has yielded me fantastic results quickly and efficiently with no food waste.

[@kansasgardener5844]

My wok's instructions actually tell you to blue it! It's the first step in the instructions. So I agree,

[@felixarbable]

Its also great if you have a proper wok burner outside or whatever

[@Chance57]

Anyone who's gone to hibachi knows what's up. At the end of the night, those chefs scrub those tops clean like their lives depend on it. Well you will see is usually when you're seated at the table with the grill in the middle, the host/hostess also flicks on the heat. Well your server is taking your order and grabbing your drinks and the hibachi chef is preparing all the meat and veggies and icy ordered, it's just heating away. It will discolor, and that's the point. The flame they set is nice for show, but it's done because they're slamming oil on a superheated and discolored grill top and setting it on fire. The fastest way for them to get a non-stick surface that they may need to cook any number of ingredients. Frying rice even without it sticking. Those grill tops might never be replaced the entire time the restaurant is open for decades, these medals can handle heats hundreds of degrees Celsius higher than a little discoloration, you're not going to kill your pan that way. The biggest problem with it is it's a little bit too dangerous for Jane who still burns water

[@somatder]

the potato peel method works amazingly - yesterday i seasoned a carbon steel from scratch, two rounds of potato peel and BOOM. Perfect non stick fried egg, sliding around just by tilting the pan a bit. For me the others methods are hit and miss, but potato peel always works for me. I don't add as much oil and salt as you see in some manufacturers instruction. There is a third method you didn't mention: adding 1-2 mm of oil in the pan, heating it up until smoking, dumping the oil and quickly wiping it out until it appears dry and let it finish smoking on the burner. I can't seem to get the hang of this method, I often get a terrible sticking with the subsequent "Fried egg test" so for me the potato peel method is worth the extra effort

[@tomwadek]

Yeah I agree. It’s the starch in the potatoes, the salt as an abrasive to clean, and the oil to season. It’s a great method.

[@kristofferjohansson3768]

I want to stop using non-stick pans, but they are so convenient and practical. At the same time I’ve got a few cast iron pans and one carbon Steele pan that is almost never used. I am browsing KZbin for instructions how to season and use them correct and this video really makes me want to use my skillet daily. Thank you for the video!

[@tomwadek]

There’s a little bit of a learning curve but I think you will really enjoy ci and cs once you got the hang of it. Thank you for watching.

[@MultiKodachrome]

Nice video. In our commercial photography studio we use a Matfer carbon steel pan to sear off meats and it does a fantastic job of it. Afterwards it really never gets cleaned, just wiped out and dried back on the gas range. And it is black as black can get not to mention non stick. But one thing I've noticed is after you dry it on the range; it's best to let it cool before adding a tiny bit of protection oil. Otherwise it will become sticky due to the oil not reaching its smoke point. After it cools; we put a little oil into the dry pan and wipe it out. Then wipe it out again so that the pan appears to be dry and then it's ready for use. The Matfer is a workhorse and I think it performs better than cast iron for searing.

[@tomwadek]

Great Point! I'm glad you enjoyed the video

[@jdiscala54]

Excellent video Tom, thank you! I was initially disheartened with my newly acquired carbon steel pan, after using it to make a chicken marsala which is highly acidic, and seeing the results. But after watching this video I feel much better about getting the pan back in tip-top shape.

[@tomwadek]

Stick with it my friend and you’ll be loving it real soon. Thanks for watching!

[@CATmanATL22]

I recently bought my first carbon steel pan and so far I love it , it’s made by made-in . I think it’s a French Co. . I paid $99 for a 10” pan …..

[@56phil020244]

Thanks. I was struggling with my first carbon steel pan. This video is what I needed.

[@tomwadek]

Glad I could help!

[@BradDunn]

Dude thankyou so much. I made the mistake of thinking the discolouration was a problem and striped it back like you said. This video was awesome

[@tomwadek]

Glad it helped! Happy holidays!

[@DannyDanny-x9m]

I love the quiryness of creative people, so beautiful

[@mikebuettnersummerbreezela3214]

Thank you for the time line to be completly seasoned, just bought my Debuyer two weeks ago and everything sticks in it, its starting to season around the edges though. I was actually about to brillo pad it and start over until I watched your video. Thank you!

[@tomwadek]

No problem. Hang in there. Happy cooking

[@AlexSmith-fs6ro]

Sadly I made the mistake :(.

[@suenugent8838]

You explain this so well that I’m referring back to it.

[@tomwadek]

That’s great! Glad I could help

[@scotts.2706]

Just tried your stove top method on my lodge cast iron and my lodge carbon pan. I know my taters don’t get thrown out, my house would kill for my fried potatoes 😂 Thank you for the great video sir!

[@tomwadek]

Glad you enjoyed the video!

[@kcb5150]

I have always used the bluing method. I let the temp come back down before moving forward with oil though. Bluing is done dry and it improves corrosion resistance by adding an oxide layer plus it gives the seasoning a bit of a helping hand out of the gate to adhere and develop. It's an upcharge option on some brands. I would only attempt it if you have gas.

[@tomwadek]

Thank you!

[@jaycee1373]

@kcb5150 Spot on. You don’t need a professional Chinese restaurant jet burner to do this, though I’ve read comments that restaurants will do this for folks. Can use a turkey fryer burner, or a 17000 btu portable butane stove if you don’t have a gas stove. Methods shown here work fine too, just not as quick, a little more messy, and more cumbersome comparatively speaking.

[@jdnirwin]

I inadvertently blued a carbon steel pan on my propane grill, which reaches a temperature somewhere above 700 F. In the process, years of black, sticky build up were burned off the outside of the pan, leaving a clean, gleaming blue surface on which to build a new seasoning. The pan looks and works great now.

[@beefybuttercup2978]

I've Used Coarse Chopped Onions w/ Oil & will try the peels next time too

[@beefybuttercup2978]

The Salt sounds good too

[@pinktink77vp]

So informative. You covered a bunch of things I didn't know and thought I had done wrong. You covered everything really. Thank you.

[@tomwadek]

Thank you, I'm glad you enjoyed the video and it was helpful!

[@austincole7573]

I needed to watch this video much sooner. I've stripped my mineral B pro twice now because I also thought something was wrong with the seasoning. Thanks for the information!

[@tomwadek]

No problem. Goodluck

[@ghw7192]

I love cast iron cookware and except for the only time I tried flaxseed oil, have had a problem seasoning it. The same cannot be said about my carbon steel. No matter the price, seasoning carbon steel has always been a nightmare. I hope this video helps. Thank you.

[@TheStoyanbahchevanov]

Hi, just over two years ago I found my grandmothers 100 years old carbon steel skillet. Very rusty, but cleaned it up with metal brush and seasoned it with potato peels and it's good as new. I use it mostly on the camp fire, it's just awesome. I never had to wash it up, just wipe it with napkins. A month ago bought a brand new one: Kiata Carbon Steel Pan. I used it several times, it needs more use for better seasoning. It has some strange pattern inside but it's not bad. My wife don't want to use it, she likes her teflon. I will also use it camping on the fire or propane stove. But yes overall I think they are the best. Thank you for the useful video. Cheers

[@tomwadek]

Thank you for watching. That’s so awesome that you found your grandmothers skillet! Hopefully one day you can pass it along to your children. Take care and happy cooking!

[@gregcolin9488]

First of all, really love the videos. It's evident you have a ton of experience and not just someone that figured I would film some content for the heck of it. I like the potato method. The method of heating the carbon steel until it turns blue is what most of the wok videos are showing that I looked into. I'm not sure how you would do the oven method or get the back of the pan with the potato method if your carbon steel wok has wooden handles that can't go in an oven. Obviously this isn't an issues for an all steel pan. Thoughts are appreciated.

[@tomwadek]

Hi Greg, thank you for the kind words. You are correct, every pan is different with different designs and materials like wooden handles, or in your case a wok. Applying a thin layer of oil on the backside of the wok and walls and then heatign it up on a stove top should be enough to give the wok an initial seasoning depending on your range (gas). Remember, the #1 purpose of seasoning is not to provide a nonstick coating but to protect the cookware from rust. Woks are really designed for open flames or wok burners so they can be different from the traditional pans but I also think people really get hung up on the seasoning process. Doing a first-time deep clean and an initial seasoning or two should be more than enough. The key is to then use the pan or wok and it will take care of itself. The more you use it, the better it will get. Hope this helps.

[@Justin-qp4ns]

You are absolutely right about the discoloration method. I just didn't know better at the time, so I did it that way and did not have great results

[@tomwadek]

Sorry to hear that. It does work on woks with a wok burner very well. I just generally think it’s not the best method for the first time cook looking to get going and start learning.

[@Drinkyoghurt]

I live in a shared flat where the oven broke and nobody cares to fix it, so I couldn't season using the oven method. I brought my pan to a friend whose oven was also busted but she at least had a gas burner. I used the blueing method and it worked incredible. You use a very tiny amount of oil to form the initial layers and after that just cook with it. Sometimes I take a bit off seasoning off when cleaning the pan but it doesn't affect performance at all. People get too worried about seasoning, it's not really that big of a deal. Pans are made for cooking, just cook with them often enough and the seasoning should be fine.

[@tomwadek]

I’m glad it worked out! Happy cooking

[@fergusrb]

Hey it works. I got a Matfan pan, probably spelled it wrong. first I did the oven method, I used peanut oil who's smoke temp is 448F , so set the oven for 470 degrees F for 1 hour and 15 min to bring it to temp. Smoke was not bad but could smell it. After it cooled down I used the potato method and after that was done and cooled, washed it put it on the gas stove to dry and added a little oil and wiped it all down. The pan started silver in color and now is black and shiny. cooked bacon, potatoes and eggs this morning it was great. A quick scrub towel dry and heat on the stove, wipe down with oil and was done. I can't see the problem with looking after steel or cast iron. Takes less than 5 min. to be done. Thanks for the video as I am am q beginner with all this. Everything work perfectly just like you said in your video.

[@tomwadek]

That’s wonderful to hear! I’m glad the video was helpful. Enjoy your new pan. Happy cooking.

[@fergusrb]

Thanks for the reply. I guess if I finish up with your video I have to make French frys with the two potatoes that are peeled in the fridge ha ha

[@tomwadek]

@@fergusrb hahaha. Yeah, it’s an added bonus.

[@timbacha2278]

The potato peel and oven method work well. I have found that using the oven method on the gas grill works really well and does not smoke up the kitchen. I set the grill at 425-450 and place the oil coated pans inside (bottom facing up). Close the cover and let it run for an hour or so. Turn off the gas and let it cool with the cover closed. This produces an even shiny black seasoning that looks good. Continued use and proper care as the video describes makes it even better.

[@tomwadek]

Couldn’t agree more. Thanks for watching

[@andrewr3403]

Great video! I would love a video on how you personally wash your carbon steel and your cast iron after use. I know there is alot of opinions out there

[@tomwadek]

I’ll work on that!

[@rolanddenzel-authorcoach]

It was great to see your in-progress seasoning! I have a carbon-steel wok that looks JUST like that. The black is creeping down and I'm going to keep going!

[@tomwadek]

Glad I could help

[@TheEPICERS]

If you want to feel productive, if you’re re-seasoning a cast iron, rosti is a great dish that I find is great for giving my pan some r&r, basically the potato peel method but the potatoes stay edible.

[@tomwadek]

Oh great tip, thank you!

[@jamestschirhart269]

I purchased matfer bourgeat 12 and 8 5/8 carbon steel. To start my seasoning, i super cleaned all the surfaces and then heating the pan dry until it got a blue color everywhere by moving the pan around not just blazing one place until it all colors. after cooling, then i started seasoning with grapeseed oil at 500F. They both are amazing pans now

[@tomwadek]

That’s wonderful! Thank you for sharing

[@hal0hal0mc]

I've been aggressively cooking in my new carbon steel wok for a week and it's already got that nice slippery interior. Flipping that fried rice gets easier and easier!

[@tomwadek]

That’s awesome. Keep using it and good things will keep coming!

[@Swoonorama]

Great video! Thank you so much for posting it. One thing regarding the seasoning method which you do not like and which is used in Chinese cuisine for cabon steel woks: you want to blue your steel without oil until the pan/wok is fully blued. Cool off the pan and then apply oil and heat it up until the oils smoking point. I think heating up the pan with oil with max temperature is super wrong. You want to blue the steel which acts like a primer for th seasoning process

[@tomwadek]

That makes a lot of sense but I think for most home kitchens without a wok burner, the walls of the pan will not heat up fast enough ( elec stove, induction). Which is why I advise against it for the average person.

[@1yehny]

Rotate the wok around the fire source…it will blue nicely.

[@foreseengust]

Thank you for this video! I bought a nice carbon steel pan but then heard you can't put tomatoes in it. Nice to know it's not that bad.

[@tomwadek]

No problem. Thanks for watching

[@jimbroen]

I've used my BBQ because a 12.5 deBuyer does not fit in my 24 inch oven. It takes the smoke outside and works great. I've also used a folded paper towel held with tongs. Use an infrared thermometer to raise the temperature of the pan surface above 480 on your stovetop and spread thin layers of oil on the inside surface of a pan using a paper towel. After one layer burns into the pan, you can add more layers one at a time. For some reason, I find that the best way to remove seasoning (inadvertently) is to burn cheese in the pan.

[@tomwadek]

the bbq is another great way to season

[@waynesudama111]

I have 2 cast iron frying pans and I love them. After each use I use Uulki cast iron oil to protect them from rusting. Just quickly wash and dry them. Then lightly coat them with the cast iron oil making sure to wipe off any excess. Job done.

[@tomwadek]

Sounds like you have a good method. Thanks for watching, Happy cooking!

[@LeverPhile]

Just use a drop of whatever oil you normally cook with. After washing, heat pan to dry it and then a drop of cooking oil and spread it around inside and out while pan is still warm.

[@m4nu507]

I got my new mineral B, stripped all the factory oils with bar keepers friend, dried it and threw it in the oven for 30 mins at 600F for bluing the pan. Then took it out and let it cool down, applied a light coat of grapeseed oil and threw it back in for 1hr at 450F. I have not reseasoned it since then with daily use, perfectly non stick.

[@rediculousman]

I bought a camping cast iron pan for almost nothing and the seasoning is awesome! I've cooked all sorts in it with no trouble

[@tomwadek]

That’s awesome!

[@derek04151]

With my carbon steel Woks I always blue the steel before seasoning. I clean it well, blue it on high heat, let it cool, then oil it and season it on medium heat. It works well. Bluing it hardens the steel and tightens up the pores. It makes a nicer surface for seasoning....kind of like how you sand your Lodge cast iron pan. Not necessary to do in either of those cases. 😁👌

[@nayakiabates8814]

Great video, I’ve been interested in buying carbon steel pans and I’ve been literally binge watching your videos. Very informative. You took the words right out of my mouth when you were speaking on that third method for seasoning, sounds crazy dangerous!!! Thanks again for sharing your knowledge with us 💕

[@tomwadek]

thank you, I'm glad you're enjoying the channel!

[@helmsman3082]

I like to season my cast iron outside on the grill. No smoke in the kitchen!

[@tomwadek]

That’s a good way to do it or a portable stove.

[@nayakiabates8814]

Great idea 💕

[@TerryKashat]

Agreed

[@thomasmckelvey7446]

Thank you for making these very informative videos. Though I've seen 100's of these videos, there is always a chance to learn a new twist. I am presently getting ready to season 3 new pans and reseason another, so the timing of finding this particular video is very helpful. One thing you did not mention, was that some pans should not be seasoned in the oven. The De Buyer pans for example have an epoxy like coating on the handles that will melt. It makes a terrible mess of the pan. I saw a video of a supposedly carbon steel expert showing his friend who was having trouble seasoning his pan, how to oven season his De Buyer. OOPS!! Not pretty, then he blamed the pan. 🤪 Keep the vids coming. I'm always looking forward to learning new and different techniques.

[@tomwadek]

I’m glad your finding my channel informative! You make an excellent point and I failed to mention in my video that I did strip the epoxy on my De Buyer on purpose. I wanted it to be oven safe and at the time I didn’t see their pro carbon pan. Thanks for watching and happy cooking!

[@thomasmckelvey7446]

@@tomwadek How did you strip the coating? I thought of doing so, but after seeing that video I figured it would just be better to work with it as is. It is the pan I'm planning to reseason.

[@tomwadek]

@@thomasmckelvey7446 I heated it in the oven and then wiped it off with a de-greaser. I did it a few times. It naturally melts. You just have to catch it before it cools again. Be careful not to burn yourself.

[@thomasmckelvey7446]

@@tomwadek Thanks, l'll give it a shot. Now I got to get back to your Beginners Guide to Knives video. I am a big knife collector/user. Vintage Japanese steel is my favorite for kitchen duty.

[@tomwadek]

@@thomasmckelvey7446 it’s addicting for sure lol. Enjoy the video!

[@a.nother1586]

For some reason I do not see here on YT, either my comment/question about the differences between Mineral B and Carbone Steel, nor your reply! And I tried from two laptops and differed browsers (Chrome and Edge) :)) BUT I received it on my e-mail, and I massive THANK YOU for your honest reply! I was almost certain you are also an engineer, judging by how you approach things and how you explain. And I'm glad you replied, and we had the same struggle (as many other people for sure). I also wondered about that plastic logo.. I thought either is not plastic, but rather some sort of ceramic which will stand in the oven, or they are add it just for marketing purposes and somewhere they specify to be removed if goes into the oven after transport and then you will use that hole for hanging out to dry the pan :) Thanks again, and I will keep a close eye on your channel, because I'm an enthusiast cooker and I want to steel craftsmanship from pro's

[@tomwadek]

No problem. Weird that KZbin flagged our conversation. Happy cooking.

[@a.nother1586]

@@tomwadek Yeah, especially it would have been beneficial for other people asking themselves the same question :) Anyway, the bottom line is there's no differences between Mineral B and Carbone Steel, in respect of the material they are made of. It's just the B(Beeswax) coating applied for transport on the Mineral B(Bee). After you remove it, the seasoning and the result should be identical. Thanks again for you time and kindness, happy cooking there as well! Cheers!

[@tomwadek]

@@a.nother1586 cheers!

[@Drarik]

Hello, i love your videos. Just for your information, De Buyer recommands no to let the Mineral B pan more than 10min in oven at 200°C max. That's because of the handle has a varnished steel that is too weak and can peal. You must use the Mineral B PRO pan to let the pan more time in the oven. The Mineral B PRO pan got a stainless steel handle

[@tomwadek]

Thanks for the tip!

[@abesouth3805]

Thanks for this video. I once, long time ago, in a YT vid was introduced to the discolouration method by none other than an Asian instructor in a cookery school. I don't know if that video is still available. Today by sheer co-incidence I ordered a new 24 cm cast iron skillet (one with looped handles so it will fit in my oven). I will use both methods to season it. First the potato skin method and then the oven method. My other Cast Iron skillet is 35 cm monster and is as heavy as hell. No flipping food in that monster. Then again I only use it for steak.

[@tomwadek]

Thanks for sharing and watching! Happy cooking

[@HickoryDickory86]

I think the "discoloration method" could work just fine, provided you have one of those jet engine burners that they often have in Asian restaurants. That's how they season their woks, and you can find plenty of videos of them doing it and it works beautifully. But your standard household, stovetop burner isn't going to get that hot that evenly, so I would not recommend it for the home cook.

[@MrAutospec]

Really good vids, man! Your channel is gonna be huge!

[@tomwadek]

That’s too kind of you. Thank you for watching! Happy cooking!

[@naliniganguly649]

By far the best video on how to season a pan, so glad I found your video.Thank you. I now know what I was doing wrong , I was doing exactly what your friend was doing 😂.

[@tomwadek]

Glad I could help

[@richardlovell7316]

Great vid/info. Stainless steel seasoning? Like many things, the Internet/people on the Internet purposely leave out, forget, change things that lose its original context.

[@tomwadek]

I’m planning on doing a stainless steel season video coming soon. Stay tuned. Thanks for watching. Happy cooking.

[@katim.5091]

I have a wooden handle so, no oven. Thanks, I'll try the potatoes. We don't have russets here , hope white potatoes will work

[@mabdub]

How do you remove rough burned sugars from the bottom of the pan without removing all the layers of seasoning? Can you boil water in the pan and hope that somehow that method dissolves the sugar? Really liked this video. Thanks I can't help wondering why Matfer won't produce a video of how the company actually seasons it's pans.

[@tomwadek]

That’s a tough one. Most likely some seasoning will strip. Try boiling water in a kettle and pouring it into the pan to allow the sugar to loosen a bit. Then clean the pan under warm water

[@mabdub]

@@tomwadek Hey, I never thought of that method. Thank you so much.

[@tomwadek]

@@mabdub no problem!

[@wingolden]

I picked up a pair of almost new Made In wok n pan set in Goodwill for small fraction of the original price. It has a iron smell as I cleaned it. I heated the wok on the stove n rub oil on it. The next day I stirred fry in it without much sticking. Oh boy, the meat smelled so toasty fragrant. I highly recommend this brand . It is made in France too.

[@tomwadek]

Very cool. I’ll have to give them a try some day. Thanks for watching and sharing your experience. Happy cooking.

[@missionpreparedness1533]

Great coverage of the seasoning process.

[@krisa8649]

Mike Buettner, I am so with you! Thanks Tom from saving me on this quest!!!! I was about to give up on my Matfer Bourgeat because everyone's videos show these perfect pans and that the uneven has to go. I even nuked it and started over and it was carefully doing it again. It was beautiful again, several seasons later I cooked bacon and off most of the seasoning went. I went running back to my beloved cast iron that isn't such a prima Donna time waster! I have learned more from this video on my new CS pan than the other 134 I have watched. I am going to hang in there 😊. Ps Tom, do you have a daily cleaning video for CS that have a bit of crust on the bottom from ie bacon? Or does it simply work like CI, heat a bit of water and clean?

[@tomwadek]

I’m glad to hear that. Yeah, a lot of video show the end result without showing the road to get there. Cleaning carbon steel is done exactly the same way you would with cast iron. I have a few carbon steel wok video that show this but if your familiar with CI, you’ll be just fine.

[@LionsHeadProductions]

Thank you for explaining the seasoning process on carbon steel pans. I have a 14" carbon steel wok and the outside looks great, nice even color but the inside is dark on the edges and mottled in the middle like your example in the video. I'm getting there, I thought I was doing something wrong. And I follow the Wok with Tak spot seasoning method. Which is pretty much what you said, but every time after cooking.

[@tomwadek]

No problem. Glad you found the video informative. You’ll get there soon enough. Happy cooking!

[@rgeraldalexander4278]

Worked great, thanks!

[@tomwadek]

No problem

[@andrewmckinlay2964]

Also about the discoloration method, they usually have round bottom woks at restaurants. Those don’t warp, so you can burn the pan

[@tomwadek]

Yeah, definitely viable on a true wok burner.

[@donnieroberts5485]

And you pretty sharp on how to seasoning a cast iron pan and other pan thank you

[@tomwadek]

Thank you!

[@ThatBritishHomestead]

I love caste iron it’s the best thing I’ve hought

[@nyanates]

I’m a cast iron freak but have heard so many great things about carbon steel that i can’t wait to branch out. Wife thinks I’m crazy… until she tastes my cooking again. :-D

[@tomwadek]

Lol. Cs feels natural for ci users

[@emszabi]

That "discoloration" method is to take out the stress from the thin carbon steel wok. It will be more durable, and that "blue" is a layer of metal that helps with heat transfer. But it is the first step, and AFTER that, you have to season with oil.

[@tomwadek]

Thank you

[@LeverPhile]

So it's essentially tempering the carbon steel?

[@emszabi]

@@LeverPhile Yes.

[@tendingtropic7778]

Thanks for this! what is the downside of not seasoning the outside of the pan (with the potato method)?

[@tomwadek]

I would just lightly oil it on the outside and as you cook with it, the stove and oil will eventually season. Seasoning #1 function is to protect against rust.

[@KevinDurbin]

I have a question about using butter/oil for really any pan. I've seen that the major recommendation is to use butter, particularly for carbon steel pans, but what about ghee? Would it work just as well or not? I'd hate to find out the hard way, but that seems to be my style..............lol As a side note, I AM getting better cooks now with my carbon steel pan using either olive oil or avacado oil. The reason I asked about butter vs ghee is I saw a video where using butter seems to visually give you a better indication of proper pan temp, and wasn't sure if ghee would do the same. EDIT: I got some Buzzy Wax to help with my carbon pan seasoning and I like it. Very easy to apply following the directions and looking forward to an initial cook post seasoning with it.

[@tomwadek]

There’s a lot of benefits to both but ghee has a much higher smoke point. It’s just like anything else. You have to practice and learn to work with it. Both will be great but I tend to use butter for added flavor at the end when the heat is low or off and ghee to sear and cook more aggressively with. I made a quick short a while ago. Hope it helps. Ghee vs Butter Which is Better? #Shorts kzbin.info198fi-3NqUU?feature=share

[@Eagles_Eye]

Would you recommend an amateur home cook one of these or go for a teflon pan instead

[@tomwadek]

I actually have a video dedicated to that entirely. Long story short, in the long run, you are better off learning on ci, cs, and ss. Here’s the video Why Non Stick Pans Can Encourage Bad Cooking Habits kzbin.info/www/bejne/bXytqZ5mabKNrJo

[@corabragado2855]

Thanks for this video. Very helpful, indeed. 🙂

[@sparkyheberling6115]

Note that seasoning, especially new seasoning, is not impermeable. Odors can be retained. For example, I sautéed fish using plenty of oil so it didn't stick. The pan smelled like fish every time I used the pan-until I gave up and re-seasoned the pan from bare metal.

[@tomwadek]

Yeah, good point. I would avoid fish until the seasoning has had a chance to really set in. Thanks for the advise.

[@mescellaneous]

what matters is high heat with oil/fat. as long as you do this and mind when you cook something acidic, all seasoning is is that layer created with the fat. the patina is not actually seasoning, just carbon deposits that give it color. the "discoloration method" is literally bluing steel. it's a precursor so you have a better surface for the seasoning. when you cook in high enough heat, it goes through the discoloration as well, just underneath the seasoning. it wont get hot enough to turn blue in everyday cooking, but it will turn black/silver if you pay attention. you do a great job making it look black, but you have basically over seasoned and continue to protect the carbon deposits. it's not bad, because all that matters is that you have at least a layer of seasoning, but it's not exactly necessary either.

[@csmats5374]

I'm 60 and somewhere back in the mists of ancient times my granddad taught me the "just start cooking with it" method.

[@tomwadek]

Haha, that’s actually a great method. The pan will take care of things for you. Thanks for sharing! Happy cookingn

[@vandelayindustries5814]

thanks for answering my last question. Ever thought covering a carbon steel pan in aluminum foil when cooking the 2 hour tomato based dishes- would it work? That would mean the carbon steel pan can do everything...

[@tomwadek]

That’s interesting. I haven’t considered it. Maybe it’s worth an experiment. Thanks for watching. Happy cooking

[@roshansanthosh1]

5:00 I think I did the exact same thing. I did 1-2 rounds of seasoning and then expected a clean black finish. Moreover, when I cooked with it later on, I expected the surface to not stick. When that wasnt the case, I assumed that the seasoning didnt work and started from scratch again. How many rounds of seasoning with the potato peel method are needed before you can expected carbon steel/cast iron pans to become non stick?

[@tomwadek]

2 should be a good start. Don’t worry about it being nonstick. Use it and that will come naturally. The pan will take care of you.

[@Tore8611]

I followed the instructions from de buyer that basi is heat it up on the stove with a thin layer of oil in it. I wanted to season it in the oven like I do with my cast iron but the manual for the miner B series said not to. I will try the potato peal method next time I season.

[@usernamemykel]

Tom, if you contact DeBuyer, they'd be happy to replace the silicon Bee which flew away from the handle.

[@tomwadek]

Haha. That darn bee is misbehaving!

[@ashokrayvenn]

Really enjoying your channel. Subscribed.

[@tomwadek]

Thanks for the sub!

[@KP-wg6by]

Ahh... Thank you! My cast iron has been... Maltreated... by a variety of amateur cooks (myself included) learning to cook for the first time on it.

[@tomwadek]

Glad I could help. Hang in there. The reward is worth it. Happy cooking!

[@djseiter91]

Thanks, Tom. Just got the matfer 11 7/8. Excited to get her going. After much review... I'm planning to start with the potatoe peel method to help ensure a complete removal of any wax, then afterward do the oven for the bottom/handle protection along with the inside. It almost sounds like you now do the reverse. Any insight?

[@tomwadek]

Oh no sorry, I start with the peel method then oven. You made a great choice! Glad you liked the video. Keep me updated!

[@intellectracoon]

Tramontina a Brazilian brand also makes good quality carbon steel pans am using one and its awesome.

[@tomwadek]

Right on

[@dodge7729]

I seasoned my pans at work (sous chef) I do it a lot quicker, over week and it’s done, and it ain’t my gas bill 👍

[@tomwadek]

That’s the best way to do it lol

[@crabbiecakes5663]

Just use lard, got the nicest coating on my lodge pan with it. It's cheaper and it doesn't cause macular degeneration and blindness also.

[@pedrova8058]

The bluish/purple tint on carbon steel is a thin layer of oxide (formed with the oxygen in the air), it works as a protective film. The "bad" oxide is the red ("rust") , but there are many types of oxides (with different physical-chemical qualities) It works as a thin protective layer against red rust (as well as black oxide (black coated nails for example)) on industrial parts). But yes, it is much riskier to do it in a "normal" kitchen; the risks of serious burns, of igniting any remaining oil, or of deforming/breaking the pan are high if you do not know what you are doing. Just go to the oven method (unless you are a qualified blacksmith xD)

[@tomwadek]

Thank you for sharing, happy cooking

[@MrAymardo]

Ok, that's it, I love your channel!

[@tomwadek]

Glad to hear it!

[@이재익-b8u]

Thanks for all the info Have a question, why do you need to season outside of pan? Is it because in order to match the color inside and outside? or is there specific reason for that?

[@tomwadek]

The #1 purpose for seasoning is to protect the pan from rust.

[@이재익-b8u]

@@tomwadek Oh, I see Thank you!

[@grheeinhawaii]

What about Le Cruset for cast iron and Mizen for carbon steel?

[@GoatAficionado]

Awwww yisssssss was waiting for this upload

[@tomwadek]

Hope it was worth the wait. Happy holidays.

[@clintgray1623]

I have a fairly new DeBuyer 10” and used peanut oil, heated on electric stove top to smoking point per instructions and looked good, then put in oven for about 30 minutes, probably not long enough, u have cooked bacon and then scrambled egg , looks like a good bit of the egg sticks to the pan and wondering if I need to place it in oven again Or Try the potato skins Thanks

[@tomwadek]

You may have some manufacture wax left over. Try the potato peel method

[@dh7139]

Great video, I just purchased a carbon steel skillet (Matfer) a few weeks ago, I love it!! This was very helpful, Thank you👊 quick question, I have one of the chain mail scrubbers for cast iron skillets, I have used it to gently remove the more stubborn areas where the food sticks, is this bad, and if so is there a better alternative

[@tomwadek]

Glad I could help. I have one of those and I think they work great. Use a plastic scrapper until you have good season and then you can’t hurt the pan with the chain mail. Thanks for watching!

[@agatadmu1926]

Hi, thanks for the video! Very helpfull. Just one question you ve said you put your debuyer in the oven. It looks like mineral b model but in the instruction for this pan it was said that you can only put it in the oven for no more than 10 min because of the enamel handle. You didnt have any issues with the handle after baking it?

[@tomwadek]

Yes I did, it’s a personally Choice but I didn’t care for the coating and allowed it to burn.

[@agatadmu1926]

Thanks for the answer. I was wondering what happens if you put it in the oven.

[@mateuszlenkiewicz]

Hi Tom! Did you experience any issues when seasoning your de Buyer Mineral B pan in the oven? I think manufacturer recommends their pro series for that as handle of the regular Mineral B pan is not oven safe.

[@tomwadek]

Hi there! Yeah, they coat their handle and have a rubber “bee” logo. I don’t know why they did that. To me, a professional pan has to have the ability to go in the oven for more than 10 mins. I personally ignored it and seasoned it in the oven. The logo fell off and the coating melted away otherwise, the pan works great. I use it in the oven regularly and haven’t had any issues since. Hope this helps.

[@tendingtropic7778]

Hi! I can't find the video you mention on how to season a carbon steel wok (for the first time). Do you have a link please?

[@tomwadek]

An oldie but a goodie Let's talk Woks- Taylor and Ng vs Helen Chen's Asian Kitchen | Wok Seasoning kzbin.info/www/bejne/aHy0c3p8mruWjJI

[@delaruedelarue3976]

Merci!! C est la meilleure vidéo sur le cullotage qui existe.

[@haciendadad]

Dang, I want that recipe! Oh, the pan tip is good too. :-)

[@tomwadek]

😂

[@TinHaMoTek]

What about if your wok has wooden handles. You cannot then place it in the oven. How do you season the bottom of the pan then?

[@tomwadek]

Apply a very thin layer of oil and heat it on the stove for 2-4 minutes. That’s should be enough to provide protection and start the seasoning process. It will just take a little longer than the oven method but you should be fine.

[@jasonelwood1198]

Great video, thanks! Just one question. What are your thoughts on seasoning with lard or beef tallow? Trying to keep seed oils out of my diet. Thanks again!

[@tomwadek]

It’s really up to you. Just make sure it’s high smoke point. Seasoning with grape-seed oil won’t impact your diet. The oil is going to polymerize.

[@jackmclane1826]

Even if you are on a budget - maybe ESPECIALLY if you are on a budget - get a name brand steel skillet. There is absolutely no reason to go cheap on a steel pan. They are already quite cheap and last a lifetime. DeBuyer Mineral B is perfect. If you are really tight, maybe skip on the Pro model, because it just has a fancier handle. But it is still 20 bucks more well spent. You will love that pan and it will give you a lifetime of smiles whenever you use it.

[@dbkfrogkaty1]

Tom, you mean to tell me you season your deBuyer Mineral B pan in the oven? How does that affect the coating on the handle and the yellow B?

[@tomwadek]

They just burn/fall off. I don’t care for the coated handle. Once it burned off, I seasoned the handle and it’s been oven safe since.

[@dbkfrogkaty1]

@@tomwadek I figured that's what you must have done. My three deBuyers don't go in the oven - the omelette pan, 12" crepe pan, and a 9 1/2" BOIS crepe pan. (the one with the wood handle).

[@grumpykat2909]

Will it damage the Mineral B's epoxy coated handle by using the oven seasoning method at high temperatures (475F) for an hour?

[@tomwadek]

Yes it will. It will also remove the rubber piece but I never cared for it. My got removed but it didn’t hurt the function of the pan.

[@danielramirez2304]

@@tomwadek what happened to the epoxy did it all come off to reveal the metal handle ?

[@tomwadek]

@@danielramirez2304 yes, it’s just bare carbon metal now. I seasoned the handle and now it’s just like any other carbon skillet.

[@mgamma5001]

Hi Tom, do a review of the Misen carbon steel pans please.