Which Carbon Steel Skillet Should You Buy?

[@UncleScottsKitchen]

Uncle Scott's Store: www.amazon.com/shop/unclescottskitchen

[@mateodeleon1185]

have you tried Solidteknics?

[@26-CJ]

question. I have been researching really hard about using healthier cookware. I cook scrambled eggs everyday and regularly eat salmon that I cook in a pan. Of course I also cook chicken and ground beef in a pan. I do not do a lot of seasoning. I especially do not cook tomatoes or use lemon in my pans. I do basic cooking and keep things simple and take steps to make a delicious fish meal. I use onions and garlic in my pans with beef though. I have been looking a lot at 100% ceramic pans as well as enameled cast iron pans like Le Creuset cookware. The only problem with these is that I am struggling with not wanting to deal with a heavy pan just to make eggs for example which again I do every morning. Currently I have been using a calphon ceramic coated pan for eggs and a hard anadized calphalon pan for fish. Sorry for my spelling. I am really not as sure about the chemical compounds that Calphalon uses. However I do know that I can find a better or healthier cooking source like 100% ceramic and or enamel coated cast iron pans. It just at the cost of something heavier. Ugh. I am not apposed to heavier cookware. Just hoping for maybe a middle ground. These pans your talking about don’t sound like they are as heavy as 100% ceramic pans like what’s made by Xtreme or enamel coated cast iron by Le Creuset. Can I get your opinion on what cookware to try and use that is healthier but not as heavy as the 100% ceramic & or Enamel coated cast iron. I wish I had the patience for stainless steel so not interested in them either. Just trying to get away from cookware that has unhealthy chemicals or at least less chances of coming into contact with them. Lastly I cook on a smooth top glass stove. Thanks in advance.

[@jonathanharper2418]

the clap track is so bad it's good. keep being you, scott

[@bohabbibab5858]

I actually thought that it was so bad that it was bad again.

[@B-leafer]

@@bohabbibab5858 I agree with you. It's bad..

[@c.s.4273]

​@@B-leafer I like it.

[@Dahlia_sunset]

Totally agree, it keeps being funny.

[@0529mpb]

I think it's from the old Muppets Show.

[@NickOvchinnikov]

One thing which was brought up in another video was a handle that was welded instead of riveted so there is a smooth cook surface along the sides

[@dbkfrogkaty1]

I thought it was interesting that he didn't mention that. Matfer Bourgeat pans are the only one of the big three French brands that does not use rivets. That was one of the deciding factors for me. Also cost was a issue. De Buyer are the most expensive. Mauviel next then Mafter. I have a gas stove so I don't need the 3mm think pans so the Matfers work perfect for my needs.

[@dm9078]

The audience is very obedient!

[@UncleScottsKitchen]

If you slip them enough cash...

[@gordonthompson271]

I just bought the non-pro De Buyer. I did so as I already had several answers to the “oven safe” mantra. I put mine into the oven for seasoning purposes. The solution is simple; wrap the handle to protect the finish. My favourite was/is silicone tape. Now that my handle is nicely wrapped, it will stay that way as it’s comfortable and relatively bomb proof. Earlier I used heat resistant wrap material that I use to catch grease and such on my smoker. It worked fine but was clumsy.

[@susanmathes7248]

After watching all of your carbon steel videos, I purchased the De Buyer Mineral B Pro skillets in four sizes when Du Buyer had a 30% off Black Friday sale. Thank you for your videos and trustworthy advice!

[@brettheiner7125]

Just bought my first carbon steel pans - all De Buyer Mineral B, including one Pro model. Very impressed so far. Can’t wait to get each super seasoned.

[@VladVexler]

1000 thanks - I am now moving onto my second De Buyer thanks to your advice!!

[@kevinkrause744]

Great! Best info on the subject I have viewed so far. I have been a cast iron fan for years but we're getting old.

[@Lynx817]

I used your affiliate links and just bought my first carbon steel pan. Your videos are great and you truly put the pans to the test. Thank you!

[@m.r.jarrell3725]

The Misen carbon steel pan is super! I like my De Buyer, too. Great show!

[@pawnslinger1]

I like the Ballarini 11 inch Professional pan. Very nice.

[@desertequineservices]

Have the 9 inch Ballarini (Italian) Profession pan. Works fantastic 1/2 the price of the fancy French pans...

[@GenRN]

Are you still happy with it? I’m planning to buy this one.

[@mikefisc9989]

I really appreciate your honest and informative help in making a buying decision for a carbon steel pan. Thank you.

[@williamkhsu4]

Thanks so much for a very comprehensive explanation and practical guide!

[@UncleScottsKitchen]

Thank you, WIlliam!

[@johnshen4531]

9:57 Matfer Black Steel or De Buyer Mineral B Pro for Electric flat top stove

[@robbell1208]

Great review. It was quite helpful and I think I'm going with the De Buyer . Thank you

[@UncleScottsKitchen]

Can't go wrong with De Buyer carbon steel... they make great stuff.

[@elliswalters6815]

just discovered your channel, my new fav cooking channel

[@UncleScottsKitchen]

Thanks, Ellis!

[@atthebakesale]

Thanks!

[@JP-su8bp]

Solid recommendations, thank you.

[@UncleScottsKitchen]

Thanks JP!

[@troublemakervillegas2515]

Black Friday deal and the better pan with the stainless steel handle including shipping $69. So I’ll try it and if it’s all you say, I’ll come back and do it again. I hope it’s as good as you advertised. That’s a lot for me right now! Just bought a home. First cookware expense.

[@UncleScottsKitchen]

I think you will be pleased with that pan... very high quality! Post back and say how it goes.

[@tomdonaghy8757]

I bought the standard 11” deBuyer and scorched the finish off the handle and popped out the plastic thingy and it does fine in the oven now.

[@timm1583]

Love how matfer does the handles why don't more pans not have rivets inside your pan hate that

[@abdullahal-shimri3091]

Rivets are a weak link 2-piece construction.

[@carlyellison8498]

@@abdullahal-shimri3091 - aircraft are riveted together, don't misunderestimate the power of rivets.

[@brettheiner7125]

Pretty sure I could beat an Abrahams tank to death with my 3 rivet de Buyers...

[@genconex]

Rivets are a concern for not getting the inside of the cookware cleaned properly, and potential harboring area for bacteria. His comment has nothing to do with strength...

[@brettheiner7125]

@@genconex - rivets are a concern on pans a lot of us wipe clean with a cloth?

[@ranger2316]

Scott, you are the King of High Carbon Steel Pans! I have purchased three Matfor pans and have successfully taken them through the rites of passage. The price is right, they work great and they are just the right degree of ugly -- who could ask for more than that? I have noticed the 14 inch Matfor handle does get pretty warm when cooking large items (perhaps from the longer duration cooking?). The other sizes not so much, since they usually are just a quick sauté. I have also noticed that cooking with HCS pans requires is a bit of an adjustment in cooking techniques and temperature control. Not a huge problem, but you have to be aware how quickly these babies can build up and retain heat! I tried your technique for putting the pan on the stove to ensure it is completely dry ... then letting it completely cool before applying oil for storage. No more sticky residue on the pans! You did well Scott, I thoroughly enjoy your videos and insight.

[@fresh352]

Just the right degree of ugly .... haha it´s funny because it´s true! Aside from that i have a debuyer mineral b and i must say the seasoning of the pan is quite difficult Maybe my cleaning procedure is wrong... When done cooking i use boiling water to clean my pan when it´s still hot... (maybe that is the reason why the seasoning detaches from my pan). I then use a plastic scraper to rub and collect the leftover pieces of food... Could you elaborate on how you clean yours?? And does your seasoning detaches from time to time or does yours stay the same??

[@ranger2316]

@@fresh352 Hi, I do get some seasoning that comes off, but I don't sweat it too much. When I'm ready to clean the pan, I put a little water in the pan, heat it up to a boil and use a bamboo spatula to get the gummies loosened up. It takes no more than a couple of minutes. Occasionally I'll get a bit that is especially hard and I just put a little salt on a moistened napkin and 'grind' it off. All in all, I try not to overthink it. I just use it like I stole it!

[@fresh352]

@@ranger2316 and do you occasionally re-season your pan?

[@ranger2316]

@@fresh352 Nope ... slick as can be.

[@adrianvelazquez3151]

Any reviews on Made-in cookware?

[@Mzandiotis]

Can get better for less.

[@pjfan173]

How about the Made-In products Uncle Scott

[@Darthbelal]

I bought a couple of Misen carbon steel pan in the 12 inch size and was done with it..........

[@UncleScottsKitchen]

Have you had good luck with the Misens I have not tried one yet.

[@Darthbelal]

@@UncleScottsKitchen I'm having a hell of a time with seasoning my pans properly. I'm new at that. I can say that they are heavy and well made.

[@TheUn4givN]

I have an electric top and no oven, I seasoned my DeBuyer on the electric top + flame thrower, it took a bit of time since you need to pass slowly with the flame thrower on all the areas of the skillet but in the end I got a perfect even metallic blue-black coating

[@jacobjingleheimer]

Love to see a review of SolidTeknics US-Ion wrought iron skillet. From what ive been reading, it gives the Mineral B Pro a run for it's money, accomplishing all the same things

[@constantinLu_]

2024, and still a good informative video. Thanks Uncle Scot!

[@vpontrelli4]

I only have an induction stove so this is super helpful

[@phgoossens]

I don’t know if there is an IKEA in your geography but in Europe they just came with carbon steel and cast iron skillets and Dutch ovens for a very reasonable price. If possible I would appreciate a review on those. Keep up the good work!

[@berniem.6965]

The carbon steel skillets are in the same price range as Turk / Matfer. I see no reason to buy the Ikea ones at that price. The cast iron stuff looks ok on pictures and the prices are pretty much the same as for Chinese cast iron. If the cast quality is decent, they could be worth a look. Unfortunately, Ikea doesn't provide the information where that stuff is made. If it was made in Europe, that would be a reason to prefer it over Chinese cast iron.

[@phgoossens]

@@berniem.6965 The price range depends on your geography. As I understand from some video's the De Buyer carbon steel pans are much much higher priced in the US than they are in EU. The same with uncoated cast iron skillets. They are often much much more expensive in the EU than they are in US. That's why I was surprised by Ikea. Their prices are about the same regardless your geography. I don't know where they are made. But in the end, it's the quality that counts. So that's why I'm interested in a test of their skillets.

[@4IRs0ftSergeanT]

Great Video, exactly what I've been waiting for a long time. Very glad I received my De Buyer Mineral B Pro 11 Inch yesterday, stunning pan!! Looks extremely worthy and beautiful, excellent build quality and weight. I will season mine tomorrow. =)

[@4IRs0ftSergeanT]

Got the Pro 28cm for $55 USD on Amazon Europe, crazy price difference there in comparison to the US... Thats like up to 50% more!

[@mrgallbladder]

One thing I never hear you mention, that also exists and is very common in homes, is a coil electric stove. Or would you throw it in the same category as the electric flat glass top?

[@shadowpapito]

Thank you this helps a lot!

[@UncleScottsKitchen]

You're welcome, Ptah!

[@luciencrowley9228]

Uncle Scott. Thank you. This helped make my decision for my induction cooktop.

[@johnwilmott8063]

Thanks Scott, i have a De Buyer mineral b element [not the pro]. I might look at the Matfer with the oven safe handle.

[@UncleScottsKitchen]

Those Matters are good too. If you have induction, be extra careful that them slowly. That Matter I show in the videos was my gateway drug into the wide world of carbon steel!

[@johnwilmott8063]

@@UncleScottsKitchen Don't have an induction, just a flat top, and one gas burner for my carbon steel wok. Had been looking at a Matfer, just gone a bit pricey, even though they're made it Europe where I am. I have four All Clad pots and pans, hard to beat them.

[@geoffwalters6055]

Scott jumps right in to a very important factor in that the handle on some pans restrict you from any possible need to put in a high heat oven, and having spent the weekend " nuking" 2 pans on the self clean cycle as Scott demonstrates in another video , I can't underscore with my best burnt sienna crayon hard enough what an important future consideration this is. I bought both pans ( rescued) already looking like pan shaped charcoal briquettes, and without oven safe capability I could have never gotten them to the point they are today. I now allow my son's to practice hockey skills on them.

[@RyTrapp0]

TBF, you could always have carbon steel/cast iron cookware media blasted, I doubt it would cost much of anything at all and they would be looking like they came fresh out of the factory with no finishing. Just mask off the handle to protect it. Hell, you could even use a drill with a wire wheel if you wanted to LOL, they make brass wire brushes/wheels that wouldn't damage the metal.

[@clarenceyee3529]

Very helpful video as I was thinking of getting one for Christmas.

[@UncleScottsKitchen]

They are a little work, but pretty fun to cook with!

[@clarenceyee3529]

@@UncleScottsKitchen I'm trying to decide between the MB 10 1/4" and 11". I have a 12" All Clad stainless steel pan that I never use because it's too large for my everyday cooking so I know the 11 7/8" would be the same. I also have a 10" stainless steel and a 11" anodized aluminum so I have a pretty good idea of the size. Do you know the diameter of the cooking area for the 10 1/4 and 11?

[@ckost2308]

Thank you for the helpful information Scott. I ended up buying 2 of the de Buyer Mineral B Pro in 12.5" and 11". I'm using an electric coil stove, so went with Buzzy Waxx seasoning in the oven to set the first seasoning to ensure the sides seasoned with the cooking surface, that has worked well. I heat both skillets slowly then increase heat to cooking temps, similar to how I heat my cast iron. Keep up the great work on your videos, very much enjoy them, they have a ton of helpful information and humor!

[@UncleScottsKitchen]

Thanks, C! Those are two great pans you have there... lots of delicious food awaits!

[@26-CJ]

@@UncleScottsKitchen question. I have been researching really hard about using healthier cookware. I cook scrambled eggs everyday and regularly eat salmon that I cook in a pan. Of course I also cook chicken and ground beef in a pan. I do not do a lot of seasoning. I especially do not cook tomatoes or use lemon in my pans. I do basic cooking and keep things simple and take steps to make a delicious fish meal. I use onions and garlic in my pans with beef though. I have been looking a lot at 100% ceramic pans as well as enameled cast iron pans like Le Creuset cookware. The only problem with these is that I am struggling with not wanting to deal with a heavy pan just to make eggs for example which again I do every morning. Currently I have been using a calphon ceramic coated pan for eggs and a hard anadized calphalon pan for fish. Sorry for my spelling. I am really not as sure about the chemical compounds that Calphalon uses. However I do know that I can find a better or healthier cooking source like 100% ceramic and or enamel coated cast iron pans. It just at the cost of something heavier. Ugh. I am not apposed to heavier cookware. Just hoping for maybe a middle ground. These pans your talking about don’t sound like they are as heavy as 100% ceramic pans like what’s made by Xtreme or enamel coated cast iron by Le Creuset. Can I get your opinion on what cookware to try and use that is healthier but not as heavy as the 100% ceramic & or Enamel coated cast iron. I wish I had the patience for stainless steel so not interested in them either. Just trying to get away from cookware that has unhealthy chemicals or at least less chances of coming into contact with them. Lastly I cook on a smooth top glass stove. Thanks in advance.

[@howdy2053]

what I really want is that range you cook on, that thing looks amazing.

[@UncleScottsKitchen]

It's an ilve Majestic series... much better than I deserve, but pretty darn sweet!

[@AntBTaylor]

Great information on carbon Steel pans.....it helped me in my purchase of my starter pan of Lodge 12 Inch Seasoned Carbon Steel Skillet.

[@UncleScottsKitchen]

Awesome! Post back and say how you like it after you cook a little with it!

[@Dahlia_sunset]

Thank Uncle Scott, this makes it a lot easier to choose my carbon steel pan. You mentioned the weight issue. I was wondering what kinds of food require a thicker pan. You already mentioned a steak but is there more to think of? I prefer a lighter pan for my gas stove top. I eat all kinds of vegetables, meat, fish and eggs.

[@rjeffm1]

I bought a De Buyer Mineral B and just ground off the epoxy coating on the handle. Works great.

[@user-oc6qs1po3j]

I got the metfer 12 an love it use it most night

[@williamdroom5789]

Looking for a carbon steel pan with a foldable or removable handle for backpacking and campfire cooking.

[@UncleScottsKitchen]

These things seem heavy for backpacking, unless you stick it in your wife's pack. I think De Buyer makes a line of carbon steel with removable handles but you might have to order it from one of their or Amazon's European sites. Lodge makes a carbon steel that is fairly lightweight and camping oriented, but it still has a handle. I will do some checking and see.

[@CLRTWT]

Hi Uncle Scott, love your channel, purchased a Matfer 12” per your recommendation to replace an overused teflon pan. I seasoned it correctly and I LOVE it, especially when cooking eggs or cooking steaks, fish or burgers. I recently saw ads on the MadeIn carbon blue steel pan. Looks interesting, can you run a review on it!? Keep the videos coming!!!!

[@UncleScottsKitchen]

People have been asking for a review of those and I will EVENTUALLY get to it!

[@michaelmccoy5821]

What pan is to the right at 8:16 in the video? I think I would like the more rounded sides that 'slope' from the bottom than a straight side

[@UncleScottsKitchen]

The smaller one on the right is a De Buyer 9.5" omelette pan... the rounded sides make omelettes and eggs slide out onto a plate a little easier (and gives the omelettes a nicer shape if you use the Jacques Pepin method). The big one on the left is an 11 7/8" Matfer. Both fantastic pans.

[@petko9133]

hi Uncle Scott, I have a Mineral B with covered handle and have no issues to use it in the oven.

[@HrWisch]

Too long and too high temperature and the epoxy coating will melt. If you let it cool down again, it usually does not take any harm. If you touch it while soft, it will deform. Too much temperature and it will even burn off.

[@UncleScottsKitchen]

Yep... thats the fear. I think the directions say you can use the pans in the oven for 10 minutes or so, which is fine for finishing a steak or keeping something warm, but you couldn't cook a roast for an hour or season at high temps without wrunning some handle risk.

[@gregorylubbers8533]

@@HrWisch I have a brand new unseasoned mineral b with the coated handle and I was thinking about burning off the handle coating anyway. Any thoughts? I was thinking about setting the oven to "self clean" and running it thru a quick clean cycle. I couldn't care less about how ugly the handle might be afterwards, but am concerned about any possible damage to the pan itself.

[@HrWisch]

@@gregorylubbers8533 The skillet itself can easily take the heat from a self cleaning oven. But the epoxy coating may not completely burn off. See this video for possible effects on the handle: kzbin.info/www/bejne/jXKudKJpebmNbtE I also saw a video where the epoxy partially melted. Therefore, pyrolysis doesn't seem to be a viable method to get rid of it completely. You may try mechanical methods (wire brush, metal scraper, sanding etc.) or maybe try to find out what chemicals remove epoxy without affecting the metal. Or let's keep asking DeBuyer for the return of their 5190.xx series which had an uncoated flat metal handle before they discontinued the series.

[@gregorylubbers8533]

@@HrWisch Thanks for the information! After a little more research I've found some people that say they use a propane torch to burn it off. I have a propane torch so I may try that method. This is my 2nd mineral b pan, the 9.5" . My son has fallen in love with my old 11" pan and won't let me touch the handle or use metal utensils on it, lol, for fear of damage (stupid, I know) so I got the 9.5 one for my use (and "abuse") exclusively!

[@paulfiorino7463]

I love the cheesy applause track. But that pales in comparison to the quality and depth of your knowledge. Bravo!

[@lordmonty9421]

Regarding your remark on the coated handles not being oven-safe, I throw my Mineral B 9.5" in the oven all the time and nothing has happened to it. (Shrug)

[@brettblackwell2375]

I've oven seasoned (220 C / 425 F) the 28cm DeBuyer Carbone Plus 30+ times over the years. No issues or changes to the coating on the handle.

[@satine1slave]

I like the matfer pans the most no rivets on the inside of the pan

[@UncleScottsKitchen]

Lots of people agree with that. Matfers are great!

[@carldevries9108]

I bought a de Buyer Mineral B with an epoxy coated handle and had no problem seasoning it in the oven at 475 degrees at one hour intervals. The company will not recommend this, but it does work. And the pan is a lot cheaper without the stainless steel handle. But if the price is not a concern, then by all means go with the oven safe handle. And Scott, I like your dry sense of humor.

[@UncleScottsKitchen]

Thanks, Carl! I've heard that the heat doesn't hurt the handle but I have been to scared to try it. Then again, I'm a big chicken!

[@thisiswaytoocomplicated]

Absolutely. Had no problem at all seasoning Mineral Bs in the oven at 480 degrees several times. Held up perfectly. The whole oven save is much over exaggerated here in this context with the Mineral B. Worst thing that could happen is that the epoxy coating is lost and this will happen anyways over the years. Also don't forget that carbon steel skillets are in Europe what cast iron is in the US. So there is a ton of brands to choose from and of course it is not only from France. For example a very good and well known brand from Germany is Turk - very traditional carbon steel skillets - and a lot of their skillets are even still hand forged and they are in the same price range still. You will find similar quality all over Europe.

[@thomaswipf7986]

great handle/stove top advice

[@silverstrike6048]

Got and seasoned my very first carbon steel skillet last night after work. I bought a Matfer after watching several of your videos, and I absolutely love it; makes me feel much smarter frying bacon and eggs. I'll try the other two brands eventually

[@UncleScottsKitchen]

Awesome! Congrats and welcome to the carbon steel world!

[@douggolde7582]

Great info. I have an induction range top. I like to preheat my cast iron pans for 5 to 10 minutes before cooking. It gets the heat up the sides. I've never made a spinner. I was considering De Buyer Mineral b, but didn't know about the pro.

[@jameshobbs]

DeBuyer epoxy coated handles are fine under 180C for sustained use ( mine still look new ). I even seasoned them in the oven because (unfortunately) I have a flat top ceramic stove. I cannot imagine finishing a seared steak or chicken thigh at higher than 180C, so I consider them oven safe for all intents and purposes of a frying pan.

[@HrWisch]

The epoxy coating melts somewhere beyond 200°C. As long as you let it cool down completely before touching it, it usually does not take any damage. The same goes for the Carbone Plus hammer finish. Beyond 200°C, I would use another skillet like the MineralB Pro or Matfer Bourgeat (aka Turk). When seasoning those coated handles in the oven, at least make sure the coating does not touch any hot surfaces. So better not put the skillet upside down.

[@jameshobbs]

@@HrWisch you season hotter than 200?

[@HrWisch]

@@jameshobbs Yes, I do. I usually season at 240-250°C.

[@jamesaroeuett1567]

Great video! Oven safe handle is the way to go IMO. De Buyer Carbone Plus line has an uncoated handle and is oven safe. I have the 12.5" (32 cm) skillet.

[@berniem.6965]

The Carbone Plus handle is not uncoated. See my comment from yesterday about the issue. The handle is coated with some sort of hammer paint which is not 100% oven safe.

[@johnwilmott8063]

Just picked up a De Buyer 32cm [12.5 inch] Paella pan, [as my son is just back from Spain, and really enjoyed the dish] Dual same size handles as opposed to a long handle and a helper handle, a little deeper than the standard pan. I'd say apart from Paellas it would be a great all rounder, and an easier oven fit without the longer handle. 🥘

[@UncleScottsKitchen]

Excellent comments. I just reviewed that pan and totally agree.

[@johnwilmott8063]

@@UncleScottsKitchen Hi Scott, just watched your paella 🥘 video, looks like you've nailed it. That saffron's expensive, but worth it occasionally. The socarrat really adds texture.

[@hepgeoff]

I have a 9.5" De Buyer Mineral B pan with the coated handle, which you say can't go in the oven. The instructions that came with the pan says you can put it in the oven for a limited amount of time.

[@jeffjeffjeffjeff2588]

I’ve had mine in the oven for longer and at a hotter temp than even recommended by du buyer. Handle somewhat discoloured but seems fine.

[@mrbojangles8589]

Hi uncle Scott. I have owned the regular mineral b 12 1/2" for a while now on a flat top stove. It eventually seasoned completely even up the sides, we cook everything in this pan every day, even acidic things. It's still dead flat! We also brown meats and finish in the oven and although the handle isn't supposed to be oven safe I have not had an issue with it. The handle still looks brand new. Thanks for the great and informative videos.

[@magoolew5131]

Thank you. I was just asking you about what you recommend for a pan. I will be buying the DeBuyer Pro tomorrow. Tomorrow is payday. I'll look at some of the lighter ones for camping though.

[@Sailor_Greg]

thanks so much for the recommendations! I love my Matfer 11 7/8 pan!!!

[@davidhunternyc1]

Have you used any hand forged carbon steel pans? They won't cook food any better but they are works of art.

[@AE-yt4lx]

How does carbon steel do in a solar oven, where it is best to use black pans and pots?

[@deborahlanemcguire4315]

Thanks, Uncle Scott! Great info for newbies like me.

[@vessela7484]

I have the Mineral B with the coated handle. It goes in the over just fine, although I don’t leave it in there for hours. Mostly make tarte tatins and such and the handle…..” handled” the heat just fine.

[@erutuon]

Very nice breakdown of the factors to consider in buying a carbon steel frying pan. I'm considering one to use at high temperatures in place of a gradually deteriorating Mopita Roccia Viva 10 inch pan. De Buyer is sounding good because of the handle and the thickness.

[@jamesjohnson2469]

You are amazing and thank you for sharing some great advice. 👍

[@AgsBud]

I've been really enjoying the Made In carbon steel pan. Such a fantastic piece.

[@OliverHammer-v3x]

First of all, I would like to take this opportunity to thank you for the competent and entertaining videos. I recently bought a De Buyer Carbon steel pan. As I use it on an induction stove, the criteria you mentioned were decisive for me: 3mm thickness and a stainless steel handle so that the pan can be seasoned in the oven (and of course for finishing cooked dishes later on). I did choose the De Buyer Carbon Plus. There are two versions. I did choose the one with stainless steel tube handle. I even preferred this pan to the Mineral B Pro because I like the stainless steel tube handle even better. However, as this pan does not have a beeswax coating, it should be seasoned as soon as possible after purchase. For export pans to the USA, the Mineral B Pro is perhaps the better choice due to its initial protection from rust through the beeswax coating. Thanks again for the great videos - keep up the good work.

[@kayallen7603]

I buy and use Blanc Creative carbon steel pans on my gas stove. Stunningly beautiful pans, so you can cook, serve at the table. Can go from oven to table as well. Made in the USA.

[@jetobey5656]

Scott-- I now have 3 CS pans. One factor I have to deal with is storage, but, even more, a typical residential gas stove gets very crowded. My big Mineral B Pro, means I can have one other pan on a burner; e.g. a "saucier." My new 9 1/2 Matfer Black is seasoning nicely. Did their routine twice and then, as you say, I just cook with it. As for the new companies, my Made-In Cookware Blue CS pan is well seasoned too. Those 2 slide eggs "like a hockey puck.." Thanks--you are a fine educator. Fun, too !

[@randrowe9660]

Hi Scott, good video as usual. My Matfers are all just great pans. My Lodge big pan I use for sweat potato strips cooked in the oven and I still am liking my hand hammered hand made stove from Utah. Then there are the vintage cast irons and the...

[@UncleScottsKitchen]

What kind of hand-hammered stove do you have? You can never have too many great pans!

[@glenberman873]

Very informative & fun. Do you have any intel about how hot the handles get while cooking on the stovetop between the SS De Buyer which is riveted versus the Martfer being welded? My second question is...I have a gas stove but not a high power commercial like yours. Do you still recommend initial seasoning on the gas stove top or should I use my oven. I have a Wolf Pro. Thank you!

[@UncleScottsKitchen]

Hi 606. I bet your gas stovestop will do a fine job, I'd try it and if you have any problems then try the oven. For the handles, when I cook on gas, I think the heat curls up around the pan such that the handles always get hot no matter what. I don't think the way they are attached affects it too much.

[@scottengh1175]

I bought the de Buyer carbon plus 24 mm/ 9.44 inch for first pan. Wrought-iron handle, oven safe. Pan is same as Mineral B, just not the epoxy coated handle, not beeswax coated, no bee symbol stamped in middle of cooking surface. Yes, a bit small. Bought it for half price of same sized omlete pan. Mine is standard profile Lainaise not the omlete slide easily out. Still a great omlete pan.

[@ponycarguy]

Excellent! Just asked this question the other day on another of your videos haha. I have a lodge carbon steel but need a slightly larger pan. Now to decide which pan to go with 🤣🤣🤣. This video narrowed it down to a matfer black steel, de buyer mineral b pro, or a de buyer carbone plus. Leaning more toward a de buyer. I like that the extra thickness would prevent warping better.

[@HrWisch]

Although DeBuyer and A. Turk Metall (who produce the Matfer skillets) list their larger skillets equally with 3mm sheet material, the DeBuyer skillets feel a little sturdier to me. I also didn't notice any warping issues on my induction stove with DeBuyer while I have some minor issues with the larger (28cm and above) Turk / Matfer skillets. So, if fear of warping is your main issue, I would go with DeBuyer. Otherwise it's really a matter of preference. I like the ease of cleaning on my Turk skillets due to the welded handle. But I find myself switching between both brands all the time. You can't go wrong with any of them. If you want an oven safe handle, the DeBuyer Carbone Plus is out of the race. Those skillet have a hammer paint coated handle and more or less the same restrictions as the MineralB (non Pro). That leaves you with Matfer or MineralB Pro.

[@rudysmith6293]

Weight was a big factor for me. Of the pans I was considering, the de buyer were heaviest, and close to the weight of my cast iron pans, so I bought Matfer instead.

[@ponycarguy]

@@HrWisch I'm using a coil burner electric. Not really sure if warping would be an issue. It hasn't been a problem so far with my cast iron or lodge. But I may just be too inexperienced to notice it hahaha. Thanks for the info!

[@ponycarguy]

@@rudysmith6293 I may end up trying one of each. Who knows. I would think even a heavier carbon steel would still be a little lighter than a cast iron? I'm new to all of this. Just recently really started enjoying to cook and looking at it as a hobby over a chore.

[@HrWisch]

@@ponycarguy As long as you use the Matfer skillet on a coil of the same or bigger size than the skillet bottom, you should be fine. Pre-heat the skillet at medium-low setting and give it 3-5 minutes before you raise the heat. A good test is to try and touch the upper rim of the skillet. If it's so hot you instantly have to let it go to not burn your finger, you can raise the heat. Give it another 3 minutes and then start cooking. Coils may also cause uneven heat (it's the coils, not the skillet). Therefore you could turn the skillet from time to time to even it out.

[@robbeason]

Good video. Thank you. Saving this for purchasing decisions in the future.

[@UncleScottsKitchen]

Thanks, Robb! Hope it is useful.

[@johnperella885]

I have an induction stove top and have no issues with the mauveil pans , which are pretty light. I have also used a small plug-in single induction “hot plate “ like the one shown in the video, and the difference in performance is huge. The hot plate is basically useless compared to the stovetop

[@dnortonames]

I have 3 Matfer Bourgeat carbon pans of the old design that solely have been used on a GE Profile 36" wide induction cooktop. No issues with spinning with mine after years of use, although I will now heed the advice of bringing them up to temp more slowly from now on. Definitely not great for seasoning them, but that's what the oven is for. I'm not doubting some have had a problem (I'd be warning people about it too had I had the issue. But it seems to depend on the cooktop rather than to be an issue of all induction cooktops will warp C/S pans. He says as much in other videos. Thanks for all you do, Scott.

[@jimmorrison714]

I bought a Matfer Bourget based on ATK's recommendation. Of course it warped on my flat top electric stove and now it spins like a top when I try to use it.

[@scmomentum]

Thoughts on the German made Merten & Storck products?

[@user9b2]

About the slight bow of the de buyer, would that not force the oil to the edge and leave the center dry?

[@UncleScottsKitchen]

Any pan with the upward bow will have some of that, so you can use a little extra oil if need be. The upward bow is not perfect by any means, but it's way better than a warped spinner.

[@pauljohnston9446]

I have a Matfer 9 1/2 in. and I love it for potatoes and meat and use a Mauviel about the same size that I use for eggs ... Love them both ... I cook on a hotplate that has a built in cast iron diffuser and my pans do well on it. No warping issues

[@joshuawelden7150]

Vollrath is made in the USA, I am very happy with them. They are about half price of your fancy french stuff.

[@seikibrian8641]

I love my carbon steel pans, but even though mine are heavyweights I don't sear steaks in them. For steaks, it's cast iron every time. My pots and pans are an eclectic mix of brands and materials chosen for function, not a matchy-matchy set chosen for decoration. Thanks, Scott, for sharing your time and knowledge with us.

[@kellywalton4195]

Hi Scott. What are your thought in riveted handle or welded (referring to Matfer and De Buyer). Thanks!

[@MultiKodachrome]

Hi Uncle Scott how's it going? After watching your videos I ended up with a Matfer 11 7/8 carbon steel pan which is now perfectly seasoned. Love cocking in that thing. I have a book by chef John Tesar, who has a steak house down in Texas called Knife. In the book he talks about carbon steel pans and how they are the best for steaks. He also says the brand he uses exclusively are sold by Spring USA and the pans are Blackline brand. There a a few photos of them in the book and they are heavy pans and look like cast iron, but they are carbon steel. I can find very little info online on them and was wondering if you've ever heard of them. Thanks, Larry

[@stevegillette3129]

Great video. I just picked up a smaller Mineral B after having a larger one for years and loving it. One thing I like is the coated handle does not seem to transfer much heat. That being said I would be curious about feedback on Lodge’s carbon steel pans. Lodge cast iron is hard to beat for the price but I don’t have any experience with their carbon steel.

[@donaldkasper8346]

Coated or not the handle does not transfer heat. Mine have the handle separated from the pan base and connected by just 3 rivots. So the whole handle does not connect to the pan base. Many also have central holes for air ventilation at handle grip end.

[@donaldkasper8346]

Got a glass top stove? Okay, forget it. Carbon steel pops when heated, warping up on down. Cast iron only warps down over time. Carbon steel warps either way in a few uses. It flattens out when it cools back down.

[@rbfriesen]

Question: are you able to hold the debuyer pro handle without a towel to protect your hand? Does it stop the heat well enough?

[@shinaoki8280]

I love all your videos. Question. You seem to prefer the seasoning technique that uses potato skin, salt and oil which allows only the top side of the pan to be seasoned. The oven technique on the other hand allows seasoning on the both sides. Are you not worry that the potato skin technique doesn't protect the bottom of the pan from rusting?

[@smucar1975]

About the warpong problem for induction cookers (does not apply for electric cookers), it really doesnt matter in terms of heat distribution, as magnetic fields will generaly still create opposing currents in the pan (electro magnetic induction, causes eddie or eddy currents in a conductor which results in heat) so other than spinning the heat distribution should be roughly the same.

[@premalathasarangam4367]

Thank you for the very informative video.

[@UncleScottsKitchen]

You're welcome, Prem!

[@WatsonWatsoffs]

Uncle Scott, I trust you. Purchasing De Buyer right now!

[@UncleScottsKitchen]

Thanks, Watson. De Buyers are awesome pans... hope you like it! Post back and say how it goes!

[@fd4340]

Quite a few amazon reviews say this pan is warping, afraid to pull the trigger on this brand being new to carbon steel

[@tobisonbrown]

Super helpful, thanks! Came here from Helen Rennie’s video.

[@cindydo9006]

Thank you so much for such great reviews and advise on these carbon steel pans. Wish l have seen it before purchased my de buyer b normal 11 inches pan. Definitely keep these tips for future purchases 👍

[@UncleScottsKitchen]

Thank you, Cindy! You can never have too many great carbon steel pans... can always add a few more!

[@ryanrochocki2361]

Great video! What are you using for your designated egg pan? Also do you do any special seasoning for an egg pan?

[@ranger2316]

If you use enough butter ... nothing will stick!

[@HrWisch]

@@ranger2316 Or a mixture of vegetable oil and butter, that's how the French do it. If you want to turn the eggs by moving the skillet, the rounded DeBuyer design is best. If you're a spatula guy, the Matfer (aka Turk) is equally good. It't not like you can't turn food by shaking the Matfer, but the rounded transition from bottom to side walls from DeBuyer makes it a little easier.

[@ranger2316]

@@HrWisch I personally have the Matfor ... but I can see the virtues of the DeBuyer. I find turning out and folding an omelet onto a plate with the Matfor is a bit of a struggle -- because of the configuration ... so I just fold it in the pan and lift it out. First world problem! : )

[@HrWisch]

@@ranger2316 The rounded transition to the side walls on the DeBuyer skillets help folding omelettes. The Matfer Bourgeat skillets are actually Made in Germany (by A. Turk GmbH) and then resold by Matfer. So it's a sligthly different (German) design. Omelettes are a French dish, we eat Rührei which isn't folded. ;-)

[@ryanrochocki2361]

Thanks guys!

[@watermain48]

Very informative. Thanks Scott.

[@kindpanda1075]

Does the De Buyer Mineral B Pro handle get hot while cooking on the stove top?

[@UncleScottsKitchen]

It will after 6-8 minutes for me on a gas cooktop, because that heat goes up and around the pan. It's not quite as bad on a flattop.

[@brianbreza3599]

You gotta check out the spring usa carbon steel! Super nice