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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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??
@@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!
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.
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!
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.
@@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.
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
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
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 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.
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 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.
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. =)
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.
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.
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...
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.
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.
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.
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.
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!!!!
For me, and being my first foray into carbon steel I went with lodge for two reasons, one lodge is known to me and second economics played a part in my decision.
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 !
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.
I would recommend Debuyer Mineral B Pro for everybody. Yes, it is 20% more than the standard model, but these pans last you a lifetime. In the end, it doesn't matter. If you are on a budget, look for sales, compare prices and snipe it. But don't cheap out if you don't HAVE to. I cheaped out as a student and it bothered me. I wanted to have the Pro model, which made me buy it again. Now I have a smile on my face whenever I use it and that is worth a couple extra bucks.
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.
@@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?
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.
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.
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.
@@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!
@@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.
@@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.
Another comment--the pans with substantial stainless steel handles, often De Buyer, can be reasonably safely handled with out being immediately burned. Lesson learned with my Matfer Black. When I seasoned it, knowing I would be at high heat, I used a kevlar glove. But, last night while searing 2 thick pork loins, I grabbed the handle--OUCH !
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
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.
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?
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.
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.
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
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.
Thank you Uncle Scott! I’m loving that I chose the Matfer Bourgeat brand for 3 reasons: 1) Completely oven & grill safe, 2) The handle fits me better as a short petite person, 3) No rivets and It’s French! Ha! For the initial cleaning, what worked great for me was using a chainmail scrubbie along with bar keepers friend. I seasoned them outside on the grill for the first time so that my house didn’t fill up with smoke. The seasoning paste with grapeseed oil and beeswax on Amazon works great for seasoning. Happy cooking!
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)
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.
I'm looking to get my first carbon steel pan. I have a glass top electric stove (for now). I like the Mineral B line - but their handles would not be compatible with oven seasoning which it seems I'd be forced into. Someone else suggested maybe using a gas grill - then it hit me. We have a camper with a propane stove. Even though it is currently "stored" for the winter I can get the pan I want, prep everything at home, then run down there and perform the actual seasoning on the camper's propane stove. I'm going to start small, maybe an omelette sized pan. Then I might go medium (10" or so) and then larger (12" - 12.5"). The large pan I'll probably get one that is oven safe for finishing things in the oven. The smaller ones that'll be less important. Moral of the story, don't forget about other resources you might have available!
Excellent point. I have had some people say they use backpacking stoves too. One thing you might consider is getting one of those Mineral B Pro models... they are out of stock at the moment, but if they get resupplied you could season it in your oven and you won't have to go to your camper.
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...
Hello Uncle Scott. It is possibe to use the De Buyer Mineral B in the oven. For seasoning just remove the yellow rubber "B" in the handle. While seasoning the handle turns its color from grey to brown. For lower temperatures you can leave the rubber "B" in the handle. I have two pans from De Buyer and they are my favourite pans. Greetins from germany.
I gotta say I bought Misen 12 and 10 inch pans...I am very happy with them, seasoned well, and non-stick is insane. I will never buy a teflon non-stick pan again.
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!
@@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.
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.
I bought 1 and 6 weeks later I have 7... 3 made in 10" 8" frypans and wok 2 solidtecnics 10" skillet and 12" wok 1 lodge 10" carbon steel 1 smithey 12" farm house skillet
@@nelsonposter8049 as far as weight the solidtecnics wok is lighter probably by a pound and a half which is nice . It heats a little faster . The skillets I honestly end up using the French fry pans just because the higher lip reduces some of the mess.. and splatter. The solidtecnics skillet though I like to use especially for doing steaks or chicken it colors very well and has a decent enough heft . Note that I don't buy any coated handles as Scott mentioned versatility is the name of the game . Where the French pans excel is how available they are the variety is great. The solidtecnics is something of a hybrid of american and european pans they also tend be more expensive and harder to find so either way you can't go wrong .. honestly you will end up owning both kinds much like knives or firearms it's hard for me to ping which is best because they are all good for certain situations.
Finally, this was the video that I was waiting for. My main concern is warping and as most pans seem safe from warping on a gas stove, I'll go with matfer since it's cheaper and oven safe.
As long as you don't put a very large skillet on a small burner and crank it to max heat resulting in a hotspot, there shouldn't be any warping issues worth mentioning.
I purchased both a 12.5" De Buyer Mineral B and a 12-5/8" Matfer Bourgeat Black Steel. After seasoning, the Matfer is definitely nonstick and passes the fried egg test. Eggs still stick a bit to the De Buyer.
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.
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.
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.
@@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.
@@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: ruclips.net/video/WAKCo3DTZ8o/видео.html 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.
@@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!
For price and performance, the whole de Buyer CarbonePlus (also blue steel) series has the best ratio. Generally same thickness than the Mineral B (and Mineral B pro) series, uncoated handle (contrary to Mineral B) and no wax. So for me it's the Mineral B pro for the better shape of its uncoated handle or the CarbonePlus for its uncoated simpler handle.
I like my DeBuyer Mineral B Pro 11” but my wife likes the Made In 10” better because it’s lighter weight so it gets more use. I will be buying my buddy and my sister in law both a Made In 10” carbon pan for Christmas.
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.
Just wanted to mention that you can season a Mineral b in the oven even though they say not to and it will not melt. I have done it on several pans and have seen other people do it as well. I have a Matfer and a De Buyer and both are great but the seasoning seemed to be a bit more even and heavier on the De Buyer. I only like an oven seasoned pan which I learned how to do from you-thanks. I like pure flax oil the best for seasoning, I think it makes for a harder finish. You are correct that you do not need to season your pans with multiple coats and they will work with just one if done correctly and not stick but I find that 3 coats is much better and is worth the time. There are people who feel 6 coats is best and I am sure it is better but 3 is good enough for me. I think if a company sold a properly preseasoned pan of good quality with multiple coats they would sell a lot.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Uncle Scott's Store: www.amazon.com/shop/unclescottskitchen
have you tried Solidteknics?
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.
the clap track is so bad it's good. keep being you, scott
I actually thought that it was so bad that it was bad again.
@@bohabbibab5858 I agree with you.
It's bad..
@@B-leafer I like it.
Totally agree, it keeps being funny.
I think it's from the old Muppets Show.
1000 thanks - I am now moving onto my second De Buyer thanks to your advice!!
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.
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!
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.
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!
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
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.
The audience is very obedient!
If you slip them enough cash...
The Misen carbon steel pan is super! I like my De Buyer, too. Great show!
I like the Ballarini 11 inch Professional pan. Very nice.
Have the 9 inch Ballarini (Italian) Profession pan. Works fantastic 1/2 the price of the fancy French pans...
Are you still happy with it? I’m planning to buy this one.
I really appreciate your honest and informative help in making a buying decision for a carbon steel pan. Thank you.
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.
Thanks so much for a very comprehensive explanation and practical guide!
Thank you, WIlliam!
9:57 Matfer Black Steel or De Buyer Mineral B Pro for Electric flat top stove
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.
I think you will be pleased with that pan... very high quality! Post back and say how it goes.
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.
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.
Great review. It was quite helpful and I think I'm going with the De Buyer . Thank you
Can't go wrong with De Buyer carbon steel... they make great stuff.
I bought a De Buyer Mineral B and just ground off the epoxy coating on the handle. Works great.
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.
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.
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.
just discovered your channel, my new fav cooking channel
Thanks, Ellis!
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
I bought a couple of Misen carbon steel pan in the 12 inch size and was done with it..........
Have you had good luck with the Misens I have not tried one yet.
@@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.
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.
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??
@@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!
@@ranger2316 and do you occasionally re-season your pan?
@@fresh352 Nope ... slick as can be.
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.
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.
Thanks!
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!
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.
@@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.
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
Awesome! Congrats and welcome to the carbon steel world!
Solid recommendations, thank you.
Thanks JP!
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
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. 🥘
Excellent comments. I just reviewed that pan and totally agree.
@@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.
I love the cheesy applause track. But that pales in comparison to the quality and depth of your knowledge. Bravo!
what I really want is that range you cook on, that thing looks amazing.
It's an ilve Majestic series... much better than I deserve, but pretty darn sweet!
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!
Thanks, C! Those are two great pans you have there... lots of delicious food awaits!
@@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.
2024, and still a good informative video. Thanks Uncle Scot!
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. =)
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!
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.
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.
@@HrWisch you season hotter than 200?
@@jameshobbs Yes, I do. I usually season at 240-250°C.
How about the Made-In products Uncle Scott
Love how matfer does the handles why don't more pans not have rivets inside your pan hate that
Rivets are a weak link 2-piece construction.
@@abdullahal-shimri3091 - aircraft are riveted together, don't misunderestimate the power of rivets.
Pretty sure I could beat an Abrahams tank to death with my 3 rivet de Buyers...
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...
@@genconex - rivets are a concern on pans a lot of us wipe clean with a cloth?
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.
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!
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.
Just purchased a 3 carbon steel pan set from Made - In. Totally satisfied.
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.
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.
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.
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!!!!
People have been asking for a review of those and I will EVENTUALLY get to it!
For me, and being my first foray into carbon steel I went with lodge for two reasons, one lodge is known to me and second economics played a part in my decision.
Those are very valid reasons! Lodge's reputation for quality is well-deserved.
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 !
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
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.
Uncle Scott. Thank you. This helped make my decision for my induction cooktop.
Great information on carbon Steel pans.....it helped me in my purchase of my starter pan of Lodge 12 Inch Seasoned Carbon Steel Skillet.
Awesome! Post back and say how you like it after you cook a little with it!
I would recommend Debuyer Mineral B Pro for everybody. Yes, it is 20% more than the standard model, but these pans last you a lifetime. In the end, it doesn't matter. If you are on a budget, look for sales, compare prices and snipe it. But don't cheap out if you don't HAVE to.
I cheaped out as a student and it bothered me. I wanted to have the Pro model, which made me buy it again. Now I have a smile on my face whenever I use it and that is worth a couple extra bucks.
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.
I love my Aus-Ion skillet. No welds, no rivets, one piece, cool handle
Very helpful video as I was thinking of getting one for Christmas.
They are a little work, but pretty fun to cook with!
@@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?
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.
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.
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.
@@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!
@@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.
@@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.
Another comment--the pans with substantial stainless steel handles, often De Buyer, can be reasonably safely handled with out being immediately burned. Lesson learned with my Matfer Black. When I seasoned it, knowing I would be at high heat, I used a kevlar glove. But, last night while searing 2 thick pork loins, I grabbed the handle--OUCH !
I only have an induction stove so this is super helpful
Any reviews on Made-in cookware?
Can get better for less.
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
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.
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?
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.
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.
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
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.
Thank you Uncle Scott! I’m loving that I chose the Matfer Bourgeat brand for 3 reasons: 1) Completely oven & grill safe, 2) The handle fits me better as a short petite person, 3) No rivets and It’s French! Ha! For the initial cleaning, what worked great for me was using a chainmail scrubbie along with bar keepers friend. I seasoned them outside on the grill for the first time so that my house didn’t fill up with smoke. The seasoning paste with grapeseed oil and beeswax on Amazon works great for seasoning. Happy cooking!
Vollrath is made in the USA, I am very happy with them. They are about half price of your fancy french stuff.
I like the matfer pans the most no rivets on the inside of the pan
Lots of people agree with that. Matfers are great!
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)
I've been really enjoying the Made In carbon steel pan. Such a fantastic piece.
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.
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.
I'm looking to get my first carbon steel pan. I have a glass top electric stove (for now). I like the Mineral B line - but their handles would not be compatible with oven seasoning which it seems I'd be forced into. Someone else suggested maybe using a gas grill - then it hit me. We have a camper with a propane stove. Even though it is currently "stored" for the winter I can get the pan I want, prep everything at home, then run down there and perform the actual seasoning on the camper's propane stove. I'm going to start small, maybe an omelette sized pan. Then I might go medium (10" or so) and then larger (12" - 12.5"). The large pan I'll probably get one that is oven safe for finishing things in the oven. The smaller ones that'll be less important. Moral of the story, don't forget about other resources you might have available!
Excellent point. I have had some people say they use backpacking stoves too. One thing you might consider is getting one of those Mineral B Pro models... they are out of stock at the moment, but if they get resupplied you could season it in your oven and you won't have to go to your camper.
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...
What kind of hand-hammered stove do you have? You can never have too many great pans!
Thank you this helps a lot!
You're welcome, Ptah!
Good video. Thank you. Saving this for purchasing decisions in the future.
Thanks, Robb! Hope it is useful.
I got the metfer 12 an love it use it most night
Hello Uncle Scott. It is possibe to use the De Buyer Mineral B in the oven. For seasoning just remove the yellow rubber "B" in the handle. While seasoning the handle turns its color from grey to brown. For lower temperatures you can leave the rubber "B" in the handle. I have two pans from De Buyer and they are my favourite pans. Greetins from germany.
I gotta say I bought Misen 12 and 10 inch pans...I am very happy with them, seasoned well, and non-stick is insane. I will never buy a teflon non-stick pan again.
Non-stick pans are great for low temperature cooking such as eggs. Many chefs, including Jacques Pépin, use non-stick fry pans for eggs.
Have you used any hand forged carbon steel pans? They won't cook food any better but they are works of art.
Thanks Scott, i have a De Buyer mineral b element [not the pro]. I might look at the Matfer with the oven safe handle.
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!
@@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.
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.
Thanks, Uncle Scott! Great info for newbies like me.
I have all three Lodge pans. No problems with them. Except when my wife soaks them overnight. Love your videos
Actually lol'd at "soaks them overnight." I think we've all had that happen! At least it gives you something to do to rehab them!
I bought 1 and 6 weeks later I have 7...
3 made in 10" 8" frypans and wok
2 solidtecnics 10" skillet and 12" wok
1 lodge 10" carbon steel
1 smithey 12" farm house skillet
Which is your favorite, how do the solidtecnics compare to the more traditional French style carbon steel pans?
@@nelsonposter8049 as far as weight the solidtecnics wok is lighter probably by a pound and a half which is nice . It heats a little faster . The skillets I honestly end up using the French fry pans just because the higher lip reduces some of the mess.. and splatter. The solidtecnics skillet though I like to use especially for doing steaks or chicken it colors very well and has a decent enough heft . Note that I don't buy any coated handles as Scott mentioned versatility is the name of the game .
Where the French pans excel is how available they are the variety is great. The solidtecnics is something of a hybrid of american and european pans they also tend be more expensive and harder to find so either way you can't go wrong .. honestly you will end up owning both kinds much like knives or firearms it's hard for me to ping which is best because they are all good for certain situations.
Finally, this was the video that I was waiting for. My main concern is warping and as most pans seem safe from warping on a gas stove, I'll go with matfer since it's cheaper and oven safe.
As long as you don't put a very large skillet on a small burner and crank it to max heat resulting in a hotspot, there shouldn't be any warping issues worth mentioning.
go for it i have one love it 12 5/8 inch big jammie perfect for everyday in my opinion
I purchased both a 12.5" De Buyer Mineral B and a 12-5/8" Matfer Bourgeat Black Steel. After seasoning, the Matfer is definitely nonstick and passes the fried egg test. Eggs still stick a bit to the De Buyer.
Uncle Scott, I trust you. Purchasing De Buyer right now!
Thanks, Watson. De Buyers are awesome pans... hope you like it! Post back and say how it goes!
thanks so much for the recommendations! I love my Matfer 11 7/8 pan!!!
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.
hi Uncle Scott, I have a Mineral B with covered handle and have no issues to use it in the oven.
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.
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.
@@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.
@@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:
ruclips.net/video/WAKCo3DTZ8o/видео.html
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.
@@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!
For price and performance, the whole de Buyer CarbonePlus (also blue steel) series has the best ratio. Generally same thickness than the Mineral B (and Mineral B pro) series, uncoated handle (contrary to Mineral B) and no wax.
So for me it's the Mineral B pro for the better shape of its uncoated handle or the CarbonePlus for its uncoated simpler handle.
Good video, quite stunning actually. Thanks to your channel I am a carbon steel convert. De buyer for me.
Me too. I like debuyer.
Matfer Borgeaut 1st!!! Lodge 2nd. Ballarini italia is gorgeous but it has an alluminum dip.
I like my DeBuyer Mineral B Pro 11” but my wife likes the Made In 10” better because it’s lighter weight so it gets more use. I will be buying my buddy and my sister in law both a Made In 10” carbon pan for Christmas.
great handle/stove top advice
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.
I have a pan that spins on my induction stove. Solved the problem by putting a paper towel under the pan. The beauty of induction. No flame
What about less popular carbon steel pans like the following:
1) Darto
2) Paderno
3) Tramontina
4) Ballarini
Just curious....
I will get to some of these at some point! Got a lot of reviews to get through at the moment.
Just wanted to mention that you can season a Mineral b in the oven even though they say not to and it will not melt. I have done it on several pans and have seen other people do it as well. I have a Matfer and a De Buyer and both are great but the seasoning seemed to be a bit more even and heavier on the De Buyer. I only like an oven seasoned pan which I learned how to do from you-thanks. I like pure flax oil the best for seasoning, I think it makes for a harder finish. You are correct that you do not need to season your pans with multiple coats and they will work with just one if done correctly and not stick but I find that 3 coats is much better and is worth the time. There are people who feel 6 coats is best and I am sure it is better but 3 is good enough for me. I think if a company sold a properly preseasoned pan of good quality with multiple coats they would sell a lot.