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How thick are these pans?

Great story Cory, love your product, Im in Australia, hope to make a purchase sometime soon.

Ska IS goofy, 2-tone White dudes.

100th like and btw TOO MUCH BUTTER

Fantastic.

your gonna get a heartattack

This is a great quality video. Looks delicious 👍🏻

someone tried this method of adding so much better and covering it over the steak, result is that there's was a waste of butter, the steak taste fine with a slice of butter as well

So Good!!!🍳

LOVE your pan, but this method turned my beautiful bronze-handled piece of cooking art into a sticky mess. WAY TOO MUCH OIL. Instead, check out "Uncle Scott's" method for cleaning up the mess and then properly seasoning this type of cookware. His videos on daily cleaning and storing these pans are excellent as well. ruclips.net/video/MzAlZeN0Hwc/видео.htmlsi=XZAfk1og992lek-v

This is the easiest way to season a carbon steel pan by far.

I did that with my pan and the very first time I cooked ground beef in it the seasoning stripped off. I just us it as a bare metal pan and it works great

Hahaha Karen down there doesn’t like your “disturbing” music. Also get off her grass.

Hello gentlemen. Hope you had good Thanksgiving. Corey, this morning I found your 11” skillet at a 2nd hand store. Never been on a stove. I elbowed the rust off and am seasoning this bad boy up. Hell of a find. Glad I found ya’ll. Keep on keeping on.

Complete shit way to season that pan.

This is going to be my next pan. Work of art.

One more comment…I’m a “Crisco Girl”. Owing a DeBuyer (carbon steel), and several +100 yr old Griswold (cast iron) pans, I find Crisco works the absolute best for an even seasoning, and non-stick surface. Alternative seasoning choice would is lard. Sorry, but can’t stand the smell of flaxseed or coconut oils.

Thanks for the video…very helpful to see the process. PS - Just received my BC Heritage 9” skillet & 11” roaster. The workmanship is incredible. Can’t wait to get started seasoning and using these beauties! Hoping there are 13” skillets available soon.

- This video is interesting to watch, but it would have been MUCH better without that disturbing music... 😢

"PromoSM"

Most satisfying clip ever.

This is probably the best video on putting a seasoning on a carbon steel pan i have watch the last 3yrs

There must be like 2-3 Generations that have Never seen or heard of S.O.S. Pads before

You can avoid the smoked out kitchen and house by seasoning in the oven at two temps. A lower and longer temp of 300-325 F for an hour or two to start the oil hardening process (polymerization into a heat baked varnish) and then a shorter high heat period at 425 F that will create very little smoke after the oil has already hardened in the induction period at 325 F. The high heat hardens and colors the varnish dark brown and makes it last. Also there are green Scotch-Brite in MED, abrasive grits, fine Scotch-Brite in light grey and the CRS Scotch-Brite in black. All work much better than the copper scrubby. Going from CRS to FIN will produce a mirror finish. I like to prebake my spun steel or sheet steel carbon pans in the oven dry (oil free) to oxidize the surface to a blue color before I season. I season all my metal pans and sheet goods, including stainless steel cookware, tri-ply and even aluminum sheet pans. It keeps the food release easy.

I seasoned my two pans using butter or lard while cooking repeated meals over the course of a year. Now they are slicker than "black ice" so I just pour the fried eggs, bacon or small steaks off onto the plate.

I bought 10+1 of your pans. 😊

I just got the Matfer and I scrubbed it with an sos pad then a scrub brush for about 5 mins then I put it on my electric glass top stove and turned the burner up all the way and left it on there until it turned blue then I kinda thought it might be some wax left then I cleaned one more time and put it back on the burner and warmed it up and oiled it good and put it in a 475 degree oven for an hour and let it cool overnight. The next day it was beautiful and I friend some bacon first then eggs and NOTHING STUCK and I mean NO THING. That was just after one season. I love the pan so far.

Fun stuff. Nice stories/songs. Love the 815 T, too!

I have this pan for a year or so so far so good! I want to know how to clean the outside (the inside looks good) of the pan since it has accumulated some burnt oils or other carbon deposits on it what is a goog way of cleaning it? it?

Stunning blue heritage 11” skillet…arrived today! Flaxseed oil seasoning as instructed and a lifetime of pleasure 🙏🏻

ENJOYED the Klezmer music!! Very refreshing for a change! ENJOY!!!

"Wipe on, wipe off" Karate Kid

That's how I season pans nowadays.... Quickest and most precise way of seasoning.... If someone is afraid of holding the paper towel with bare hand just use tongs.

I know this is an old video, but I would like to know what brand of skillet that was.

I got 3. 😊

Probably the only thing you guys make that I don’t have.

Where can I find the other seasoning video? I can't seem to find it on the channel?

Seems a better way than just pouring some oil in and heating up. This way you use less oil and you apply even thin layers. Gonna try this on my new Debuijer

I have an induction cooktop. Are your pans suitable for use ON an induction stovetop?

great vid, thanks. How often would you do the seasoning with oil?

I just got my 11" skillet and a bit disappointed. The only thing that looks hand made is the handle. The pan itself looks machined or something, not like the old, hammered out one he shows at the end of this video, which is what I was expecting.

Bow that it is fully seasoned I can fry eggs like it is non stick. Just cooked Cauliflower in the brick oven at about 550 degrees. Turned out great.

Who makes a quality pan that won't warp? I've watched several videos and they complain that too name pans warp all the time. What's with that? Who make a great pan?

do you season everytime you cook with it? like you would a cast iron

Hello! Good video. Thanks a lot fo it. Just a little question. This process has to be made just once, at the beginning; or it need to be done every time I have to use it for cooking? Thanks in advance! 👍

I have just received my Pro Roaster 11". I love the look and feel of the pan , It is unlike any of my other pans. I am in the process of seasoning it and have some streaky brown areas around the edges of the pan. I am using canola oil and applying it as you show in the video. Have I not given it enough time to develop the even colour? David

I hope this isn’t the guy who designed these skillets. He seems to not know how any of this works.

Love the look of that pan - before and after. You should add a link to the online store in the description.

This has to be the most beautiful pan I have ever seen!!! I’m totally in love!!! Greetings from a new fan from Brazil. Unfortunately it’s not available for me to buy it here in Brazil… :_(

But, doesn't wiping the pan with an oil-soaked paper towel add oil to the pan?