Just gave this method a shot on a new pan, and I think it has a flaw compared to my usual wipe-on, wipe clean, heat method. Pouring all that oil into the pan inevitably leaves excess on the sides that will gum up. Cooking such a large amount of oil in the bottom of the pan doesn't accomplish anything beneficial compared to manually applying a light coat because such a large volume can't heat up enough to polymerize anyway, but the sides will begin to cook in leaving the gummy areas before pouring and wiping. The same thing can be accomplished with far less oil by manually wiping the pan with oil (and removing excess) before heating. That method also prevents overly thick gummy buildup on the sides. That's just my 2 cents!
I think you might be right. When I seasoned my new De Buyer fry pan with Uncle Scott's method, it worked well on the floor of the pan, but it generated a sort of dark "high water line" of what looks like a line of burned oil on the sides of the pan. This doesn't seem to hurt anything as far as cooking, but that uneven "high water line" around the sides is not as attractive as the more even darkening of the floor of the pan. If I buy another carbon steel pan, I think I will try your method, to see if I can avoid the "high water line" effect and develop a more even seasoning of the sides of the pan.
Congratulations uncle Scott on getting the endorsement and sponsorship from Debuyer. Well deserved. I hope you continue to give Matfer a fair shake in your reviews. I have lots of both. But I like Matfer. And their prices are so much better. Better value, I think. Keep up the good work.
I just purchased the 9.5" pan and the 12.5" pan with handle on your recommendation. The former will be my dedicated egg pan while the latter will be my workhorse. Thanks, Uncle Scott!
Excellent, simple video. Have you tried heat oxidizing (heating a bare pan through the color spectrum to gray)? Seems popular in the carbon steel wok crowd. I was having a hard time getting my seasoning to hold on bare slick pans and skillets until I did this, then things turned around. Now I essentially oxidize and use your technique, or just paint the oil on. I’ve got the same pan. I’m a DeBuyer fan.
I received my de Buyer Mineral B Pro 11-inch fry pan last night (at a bargain price, thanks to your sale tip) and I've now seasoned it and cooked some things. The quick seasoning method you describe in the video worked well for me and I was able to pass the fried egg test the first time (so it definitely works). I had some extra potatoes that wanted to be used, so I fried some salty potato skins and that worked also, adding some nice color. I then fried the sliced potatoes, following the general guidelines given in your video on non-stick fried potatoes and there was never a hint of sticking. They turned out very well. I suspect cooking with carbon steel won't always be quite this easy and I'm reminded of something my flight instructor said when I was first able to land the plane by myself. I thanked him for showing me how to do it and his laconic reply was, "Well, it comes and goes!"
Ah, a fellow aviation employee! I just started a new job and live in a crash pad. The kitchen comes fully furnished but I wanted to use my own pans and I figured since a sale on de Buyer was going on I should buy two pans. I think I will make my roommates jealous with my sick egg cooking skills
I'm very much a novice cook, new to carbon steel pans, and I really appreciated your instructions here. You picked the perfect pan to demonstrate this process, too, with ample real estate and lighting to show what a proper seasoning should look like when finished. You even gave advice when my own seasoning process didn't go according to plan, which worked nicely. Thank you!
Thanks Scott for your instructions! I've seasoned my two new pans to near perfection! I have a ceramic cooktop so neaded a little bit of experimentation compared to your top, but the instructions were very helpful! Enjoy the holidays.
I needed this reminder on seasoning. Just ordered a Debuyer 11inch mineral b pro omelet pan. Looking forward to getting the first layer of seasoning going and then cooking lots of french and country style omelets. Thanks for all the great content on your channel.
It's interesting to see how your pre-seasoning technique has evolved over the years. I prefer to pre-season a pan in the oven a few times, it gives a nice even color both on the inside and outside but it takes more time and energy (of the oven). Yours looks quick and effective to quickly get to the cooking, nice!
Nice, I had to re-season mine yesterday. After cleaning it I was heating it up to dry it and to put some maintenance seasoning. I got distracted and the pan must have been an hour on proper heat. The kitchen was hot! All the seasoning was in powder form in the pan. Only a few edges had some old seasoning. So yeah, don't walk away from it! Now my pan looks similar to this one with just one layer.
@@UncleScottsKitchen Yes, they did turn a bit blueish. The new seasoning does work a bit better even though it does not look as good yet. So perhaps it was needed.
Thank you for this excellent video. Wish I could afford such a nice pan. You described and showed how to season a new pan perfectly. Thank you. Marcel from Saskatchewan.
Hello again, from sunny South Africa, Uncle Scott. Thank you for this. Baie lekker (very good). And yes, we still braai in a skottle (old tilling plough disc from the farm). Lots of love to you.
I followed your instructions a couple years back and worked great. My 31 year old, experienced cook, and some buddies stayed at our home while we were away. They soaked it in soapy water and scrubbed to bright silver. Nuked plus. Have tried re season multiple times and not getting it non stick again. Should I try bees wax?
If anything, clean it further? With vinegar, then make sure you scrub the vinegar off (could take 5+ minutes). The oil is getting encrusted within the metal in the pan itself. There's no layer your son could have stripped off. The carbon steel itself has tiny pores which the oil latches onto.
The seasoning on the pan you pulled off the gas stove and the one you showed at the end looks very different, is it the lighting or the effect of cooling off?
It's the lighting and overhead vs. straight on... everything is the same and the seasoning was done in less than 15 minutes, and the egg slid in less than an hour (had to wait for the pan to cool and that takes 20 -30 minutes after the seasoning).
I saw the video on mineral b pro I bought one: more important the video on how to season was extremely slow very helpful when you break down temperatures length of time thank you
I've never heard anyone saying "Wipe" so many times before 🤣 I love the step with hand washing after handling Eggs, a step that most people forget, which frustrates me, i grew up in a home where that was a logic step, and at culinary school also very important, but people seem to think it's okay NOT to do so, but what they're forgetting, is the cross contamination, and the fact that Salmonella on Eggs if there is any, is mainly in the shell, so you're not doing your self any favors!!! WASH YOUR HANDS PEOPLE!!! Don't cook dirty, cook smart!!! Great personality, great video 🙂 I subbed solely because of the quality of this video, and look forward to checking out a lot of your other videos 🙂
I am a little bit of a nut when it comes to food safety so I end up washing my hands a LOT! Always a chance that someone might not like something I cook, but a very low chance that it would ever make anyone sick... Also, WIPE WIPE WIPE IPE WIPE WIPE WIPE WIPE WIPE WIPE!
Thank Uncle Scott! My 1st attempt failed (1/4 of them were not seasoned properly and that caused one part of the yolk sticked to the pan but other parts worked fine and running on the top very smoothly). And of course, the second attempt was successful after I fully seasoned them.
Love my Mineral B Pros. IMO this method only works on gas, which I no longer have. The oven method takes time, but it's bombproof. I use Buzzywax and rub a layer in while the pan's cold and wipe excess just like you did, put it in a 250 degree oven for 15 minutes, turn the oven up to 350 when I pull the pan out and wipe excess oil again, then when the oven is preheated bake at 350 for one hour and turn the oven off to let it cool overnight. I do this basically all week, 5 or 6 thin coats, until I'm satisfied with the result. Takes a week, but I've got other pans to cook with so it's no big deal. Just had to strip and reseason my 11" Mineral B Pro because I meant to leave the eye on Lo for a post seasoning after cooking, but accidently turned it to Hi and forgot about it for 45 minutes 😅 Pan was good as new after that though. These things are basically indestructible.
@@vegancoffee It's high regardless where I live. I seasoned 3 different sets of skillets 2 at a time last month and didn't notice a difference from the previous one where I didn't season any. We have a heat pump, and we have two old refrigerators and three deep freezers in the basement, along with the water heater being probably 30 years old and inefficient etc. Next to all that, running the oven a little extra isn't even noticeable.
Oven method works well too, and I have shown that in some other videos. I just like the speed of the stovetop method and only doing it once. But you can season as many times you like... to each, his own!
Oven temperature depends on oil you have used for seasoning. Different oils has different smoking point . You need at least +25 degree Fahrenheit over smoking point. Another important point as now days an electric ovens are the mass product with pretty rough temperature sensors or they placed in incorrect area. Make sure you are using calibrated termomether or you can trust your oven
@@UncleScottsKitchen Yeah. I'm just pointing out that I think the stovetop method doesn't work very well at all on electtric or induction stoves (it works for the bottom of the pan, but not the sides). It only works well on gas in my experience.
Really enjoy your videos. I just discovered you yesterday and I've watched several already. I just invested in made in carbon steel pans but now I'm wishing I would have gotten these. I just may return them.
How fortuitous, I have that very pan (it’s great) and cooked a dish tonight that completely stripped away pretty much all of the seasoning. I have to redo it and will follow your recommendations. They have always worked for me in the past.
I just reseasoned my de Buyer Mineral B Pro earlier this week (my dad had decided to place a wet saucepan on top of the cooking surface of the de Buyer overnight, giving it an unsightly ring of rust). Unfortunately I don't have a gas stove. I threw mine in the oven on self-clean for 3 hours and it burned off all the seasoning (and gave it a beautiful blueing)! Then I went to town on it in the sink with a bunch of Barkeeper's friend to get all of the cooking surfaces nice and silky smooth. Dried it off thoroughly and gave it a coat of oil, then popped it back into the oven for a couple of hours at 450. Now it's back to nailing fried egg (and scrambled egg) tests every time! Aside: thanks for the tip on scrambled eggs needing to make a sound when they hit the pan! Now I get perfect non-stick scrambled eggs in my de Buyer every time and it they only take like a minute to cook!
Please sear a steak. THEN show us a non-stick egg. Perhaps you should take bets on the result. I won’t enter the pool because I know the answer. Carbon steel is not non-stick. The sliding egg trick only works if only use the pan for eggs. Vinegar, sugar, Maillard bits. And just about any real-world cooking endeavors destroy the seasoning. And you are back to ground zero. And the leeching, metallic taste that you mentioned people enjoy in the carbon steel paella pan test might make it the new Teflon, global health disaster.
@@alexandermayer2026 how is it not non stick? At the time of cooking. It's non stick. I literally just cooked some chicken thighs and bacon a few hours ago. The chicken and bacon came out without utensils. The small amount of extra leftover fat that I came back to came straight off with a tablespoon of water and heating up the pan for 1 minute then wiping it out. Cleaning up non stick pans takes way longer and they only last 1 year.
@@sK0pe-d9b neither of those require searing. I cook a lot of steak. The Maillard reaction causes sticking every time and requires re-seasoning. I have a standing challenge. Sear a steak. And then wipe out and cook non-stick, fried eggs. It cannot be done. None of the gurus has ever even commented on the challenge, let alone filmed it. My Curtis Stone non-stick is 7 years old and still perfect. My HexClad is also that age; it is bullet proof; and I put it in the dishwasher and scour it. To do a French omelette in carbon steel, the amount of oil needed is shocking. And unless you have gas burners, carbon steel will not heat evenly in 15 minutes; you have to pre-heat in the oven. When you use carbon steel, you are preserving seasoning, not cooking - no acid, no searing, and on and on.
@@alexandermayer2026 Do you not know what searing is? 😂 OMG I also cook a lot of steak which is why non-stick pans selling for for over $300 are hilarious to me as they are made to die, the expansion and contraction of metal over time cannot be matched by the layers of teflon, it eventually breaks away. It definitely isn't bullet proof. I make french omelettes for my wife and I every second day of the week, it requires some experience as does any skill. On carbon steel I need the same amount of fat as a non-stick. It seems to me as if you have a skill issue rather than an equipment issue. I've always used gas burners. electric burners suck for all cookware. Carbon steel doesn't heat evenly on gas burners so I don't think you've ever used carbon steel or cast iron. It takes my 10" pan 4 minutes to heat up, I have both 2.5 and 3.5mm thick pans. Good quality induction is the only way to get the entire pan to heat up evenly. Yeah preserving seasoning is awesome you know how much more desirable one of my carbon steel woks is than the crappy ones I threw away? It's not even always preserving seasoning. My grandmother's pans were all carbon steel and all of the recipes she's passed down to me essentially do a quick re-seasoning of the pan before cooking because she of the tomato and onion bases to a lot of the sauces. Steak is easy as you get the crumbly leftovers in your pan. throw in some water make a quick sauce or just throw some water in 2 or 3 scrapes, dump out the water, heat the pan for 1 minute, oil it and put it away. Non stick gets destroyed by the softest metals its so useless so then you end up having to buy silicone and nylon utensils and then they get destroyed because they can't take the heat of the pan. There's no way you're scouring teflon 😂 It's clear from your comments that you are a newbie to cooking. I'll be using cast iron, stainless and carbon steel. The only reason we have a non stick pan in the house if because my wife is not so good with the more challenging cookware. Maybe you'll get there when you learn how to cook.
You crack me up. I thought doesn’t he already have a bunch of these pans? 😂😂. I’ve learned so much from you on how to season and cook in these pans. The best piece of advice was to “cook, cook, cook”. Initially everything was sticking but these pans are now my favorite next to the Demeyere. Thank you so much!
This video came out in a very timely fashion for me. The weekend after, I found that I needed an Element oval roasting pan and needed to buy it, season it and use it immediately for a large family event. Unfortunately the one I bought was rusted (under the paper packaging). Didn’t have time to take it back so I cleaned as per this video and while doing so found that it seemed to have been previously cleaned. (The paper was torn). While attempting to season it on my flattop non induction stove (I was going to use the Matfer approach on an oval burner) I found it was a spinner. So in the oven it went. After the event, I had to re-season (another of your videos applied for the clean). Oh and prior to the re-season, I flattened the bottom. After its use (on a bbq) it seemed much less warped and I suspect that the change in shape plus exposure to vegetarian «meats» was the issue. So out came persuasion equipment. Should really complain to the restaurant supplier but it is flat and well seasoned. Thanks for both videos
Wish I could share a picture, but this method was perfect for the Mineral B I purchased last month. Went through the seasoning twice and it looks and cooks great! Bonus...no burnt fingers. Question...was it OK that I reused the grapeseed oil? Can I use that again for cooking?
I’ve used wax & grease remover to clean the wax off my Matfer and de Buyer pans. Removes all traces within seconds, then a quick wash in soapy water. Works a treat.
This is the way!!! I just ordered two kockums jernverk one 24cm and one 28cm they come pre seasoned. I have had some carbon steels pans before so back to old good basic we go. The de buyer mineral b pro is always sold out here in norway its impossible nearly to get one.
I'm pretty well set on my carbon steel pans, but I think I would actually heat blue any more if I ever found something I had to have. My last pan was a cheap little one I got off Webstaurant. I tried blueing it before seasoning, and it turned out great. Don't really need the extra rust protection, cause I use it for eggs almost every day. It's thin gauge but it's just about my favorite pan for small amounts. No warping on gas either. You got me into carbon.....Thnx!
As Niles said, season your sauce pans in summer, crepe pans in fall, when winters upon us there’s food for us all. Unless you buy a new Mineral B per uncle Scott's recommendation... then do it right away. Thank you, USK! We love your videos!
Uncle Scott, you have a great Chanel and lots of great videos, I followed your channel for a long time, as you, I also have lots of pans, not as many as you 😅, but, I have a question for you, why do you don’t recommend avocado 🥑 oil ? I have had good results with it following your advises and using the avocado oil.
It would probably work just fine, as the metal is very similar, but if you try it just be careful. No real reason to do the wok method unless you just want to try it.. regular method works great!
Try the Dozen Egg Challenge... get a dozen eggs and cook them up one by one. If they stick, adjust butter/heat/etc. Usually around egg number 7 the lightbulb goes off and you will have your own master skills forever more!
Question: What temperature does the stove-top get when seasoning this way? With oven seasoning, one question is the necessary and best temperatures to use. So I think knowing the stove-top temperature when seasoning would be good!
@@UncleScottsKitchen Thanks! Stovetop doesn't work for a lot of us because we're using electric flat-tops; I think I'll season in the oven a little higher now, maybe 475F
great informative video, just wondering if you ever reviewed the merten and storck carbon steel pan from a video you made a year ago..i was going through your videos and i couldnt find a review for it, thank you for your time and keep up the great work!
I've been using De Buyer mineral b pans since 2016 exclusively, I just purchased a 24cm pro series pan. I gotta say I prefer the old style handles, the angle on the new pan is all wrong for me. Needless to say, I will not be replacing all my older style pans, and won't be adding any more of the Pro series to my kitchen. While I don't season in the oven my pans go in the oven all the time, I finished a T Bone yesterday at 400 F, and will have a steak sandwich today with the leftover, delicious! I'll keep and use the new pan, but my heart is old school.
I see in comments some people use oven method. Will the method using gas stove work with induction? As for cleaning what is best method to clean so seasoning is not removed? How often do you need to season this type of pan. How to know when it needs another seasoning?
You should be able to use this method on any carbon steel pan. The only thing you would need to change is that initial cleaning method. If you have one of the older Matfers where they recommend using the potato peels, oil, and salt, then do that first. But after that you can use this method for maintenance/touch-up seasonings down the road.
I picked up a de Buyer Mineral B and a Blue Carbon pan on their Labor Day sale. I followed this seasoning method rigorously for both. For the Mineral B pan, the patina didn't creep up the sides during heating like it did on your video. Instead, the oil kinda crept up the sides a bit then condensed and dribbled back. At the end I was left with a semi-crusty ring around the skillet about a half-inch from the bottom. Everything seemed to work fine otherwise. My first egg passed the test but had flakes of what I assumed to be that crusty residue in it. I don't think it's hurting anything but did I do something wrong? Will this go away in time? Should I try to scrub it off? For the Blue Carbon pan, the pan never really changed colors (I guess it's not supposed to?) so this method seems a little less intuitive because you don't quite know at what stage you're in during the process, if that makes sense. I just kinda guessed at it and I think it's OK. We'll see.
Does this technique also work on an electric stove? I’ve had my mineral b for 6 years, but I fear it’s not seasoned correctly due to it not being jet black as yours.
Quick question: the more omelettes I cook the more the edges of the pan start to look like unseasoned raw steel. I am apparently slowly removing the seasoning, but how am I doing it with eggs and “French tablespoons” of grass fed butter? (The Mafter pan was seasoned with grapeseed oil) Are the paper towels abrasive enough to slowly remove the seasoning when I wipe out the excess butter each morning?
I have question, last year i got a carbon pan, its a no name brand, but i can not keep the rust of it, i only used it for egg. so maybee 1-2 time a week. but rust just keep coming, after use i dried with heat and gave it olie but a week later there was a lot of rust again.. is the big better and easier to keep rust free if you dont use is every day. got say that pan, have kept me from other carbon pans..
Is it a bad idea to season a cast iron pan fully oiling the top, sides and bottom of the pan on a glasstop cooking surface? I'm concerned about the grease polymerizing onto the glass top
I would wipe the oil on the bottom of the pan first and wipe wipe wipe it until it looks dry (there will still be oil on there) and it should be good to go.
Yes... it should work for any carbon steel skillet. You would only need to make sure you follow the cleaning method for whatever pan you have... the Mineral B's have beeswax, but other pans might have different coatings. If you have one of the older Matfers where they recommend the potato peels, oil, and salt method, I'd do that first and then use this method for maintenance/touch-up seasonings down the road.
Your 15th De Buyer piece?! Where do you store it all? 😂 I've vowed not to buy any more cookware (at least anytime soon) because while we have a decent amount of storage, we're about full up at this point.
The official directions say 1 mm of oil, but most people in America don't know how much 1mm is, and it's hard to measure 1 mm anyway, so the 1/4 cup is a good all-around amount to start with for those of us who don't use metric. It's probably not 100% exact, but it's close enough.
Sometimes if you have a lot of layers on there and it is relatively new, it seems to take a while to harden in more. If you do this method, there shouldn't be much there to flake off.
In this day and age, it’s more helpful to use an infrared thermometer to educate people on the pan temp at smoking, before the smoke, and when you turn the burner off, eliminate the guess work, just my thoughts
Why not add just a tiny bit of oil in a very thin layer and bring that to smoke? What does more oil do? I try to do a maintenance season after every cook. Am I just wasting oil if I use this method each time?
I season all my cast iron in the oven, and it works great. For some reason, I can't get my carbon steel to season properly in the oven. I've tried multiple oils, temps, watched every video, stripped it down to bare metal time and time again, and it just doesn't work. Eggs stick like crazy every time. Seasoning looks great, feels great, but doesn't work. I have an electric stove and mainly use these pans for eggs as an alternative to nonstick, so the pans don't continue to get more and more seasoned with use. What I find is they lose their seasoning, despite trying numerous different cleaning methods. I've had good luck with the salt, oil, and potato skins method, but I'm going to try this one next in hopes that it creates a stronger bond.
Scott knows what he's talking about. I had a Matfer that had that sticky film on it and it seemed I would never be nonstick and have that great blackened look. Then, I discovered Uncle Scotts Kitchen a few years back and followed his process, I now have a great looking nonstick carbon steel pan! I prefer Matfer because they don't have the rivets but who knows, maybe one day down the line I'll go to flip my eggs, the weld will break and I'll be stuck holding the handle... I guess then I'll have to add a vice grip to my kitechen utensils. Thanks for all of the great videos Scott!
I had a Mafter on my shelf after years of trying to make linseed oil work and having a horrible experience. I’m on my 30th day for French omelettes. Not all winners, but most in the B, B+ range. Thanks US!
For the Matfers you need to do their oil, potato peels, and salt method for the INITIAL seasoning (first seasoning only), but this method will work just fine for subsequent re-seasonings down the road.
If you're concerned about paper towel waste, you can do what I did seasoning pans in a professional kitchen - use a couple of sheets and grip them with tongs.
Does anyone know if its fine or not to cook buttermilk pancakes in carbon steel pans? I know the buttermilk is acidic but maybe it sets in the dough before it can mess with the pan. I don't know.
You might want to mention what happens after you're done cooking the egg and wiping out the butter. If you then sear a steak in that same pan the steak can take off some of your seasoning. So many newbies panic when that happens. Tell them it's all good! 🙂
@@user-eh3cx1eg8x I’ve done it on bare carbon steel and cast iron pans. With a healthy amount of butter (aka French tablespoon), does not stick at all. Not really a good test, in my opinion.
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Thanks for the amazing instructions Scott! You truly are the best 😎
I'm going to print this out and put it on the fridge!
Just gave this method a shot on a new pan, and I think it has a flaw compared to my usual wipe-on, wipe clean, heat method.
Pouring all that oil into the pan inevitably leaves excess on the sides that will gum up.
Cooking such a large amount of oil in the bottom of the pan doesn't accomplish anything beneficial compared to manually applying a light coat because such a large volume can't heat up enough to polymerize anyway, but the sides will begin to cook in leaving the gummy areas before pouring and wiping.
The same thing can be accomplished with far less oil by manually wiping the pan with oil (and removing excess) before heating.
That method also prevents overly thick gummy buildup on the sides.
That's just my 2 cents!
I think you might be right. When I seasoned my new De Buyer fry pan with Uncle Scott's method, it worked well on the floor of the pan, but it generated a sort of dark "high water line" of what looks like a line of burned oil on the sides of the pan. This doesn't seem to hurt anything as far as cooking, but that uneven "high water line" around the sides is not as attractive as the more even darkening of the floor of the pan. If I buy another carbon steel pan, I think I will try your method, to see if I can avoid the "high water line" effect and develop a more even seasoning of the sides of the pan.
Congratulations uncle Scott on getting the endorsement and sponsorship from Debuyer. Well deserved. I hope you continue to give Matfer a fair shake in your reviews. I have lots of both. But I like Matfer. And their prices are so much better. Better value, I think. Keep up the good work.
I just purchased the 9.5" pan and the 12.5" pan with handle on your recommendation. The former will be my dedicated egg pan while the latter will be my workhorse. Thanks, Uncle Scott!
This is one of the best (if not the best) explanations on RUclips. Nicely done US!
High praise and thank you!
Excellent, simple video. Have you tried heat oxidizing (heating a bare pan through the color spectrum to gray)? Seems popular in the carbon steel wok crowd. I was having a hard time getting my seasoning to hold on bare slick pans and skillets until I did this, then things turned around.
Now I essentially oxidize
and use your technique, or just paint the oil on.
I’ve got the same pan. I’m a DeBuyer fan.
I received my de Buyer Mineral B Pro 11-inch fry pan last night (at a bargain price, thanks to your sale tip) and I've now seasoned it and cooked some things. The quick seasoning method you describe in the video worked well for me and I was able to pass the fried egg test the first time (so it definitely works). I had some extra potatoes that wanted to be used, so I fried some salty potato skins and that worked also, adding some nice color. I then fried the sliced potatoes, following the general guidelines given in your video on non-stick fried potatoes and there was never a hint of sticking. They turned out very well. I suspect cooking with carbon steel won't always be quite this easy and I'm reminded of something my flight instructor said when I was first able to land the plane by myself. I thanked him for showing me how to do it and his laconic reply was, "Well, it comes and goes!"
Ah, a fellow aviation employee! I just started a new job and live in a crash pad. The kitchen comes fully furnished but I wanted to use my own pans and I figured since a sale on de Buyer was going on I should buy two pans. I think I will make my roommates jealous with my sick egg cooking skills
I'm very much a novice cook, new to carbon steel pans, and I really appreciated your instructions here. You picked the perfect pan to demonstrate this process, too, with ample real estate and lighting to show what a proper seasoning should look like when finished. You even gave advice when my own seasoning process didn't go according to plan, which worked nicely. Thank you!
Thank you very much, Kludge! Glad the videos helped and hope you are doing some delicious cooking with your pans.
I've done my 1st seasonning on my de Buyer elemental B with your technique, it looks awesome! Thanks for advices!
Thanks Scott for your instructions! I've seasoned my two new pans to near perfection! I have a ceramic cooktop so neaded a little bit of experimentation compared to your top, but the instructions were very helpful! Enjoy the holidays.
Love your philosophy uncle Scott: season once and just start cooking! Great video!
I needed this reminder on seasoning. Just ordered a Debuyer 11inch mineral b pro omelet pan. Looking forward to getting the first layer of seasoning going and then cooking lots of french and country style omelets. Thanks for all the great content on your channel.
Thank you, Helen! Post back when you get your pan and do some cooking and let me know how it goes. You are going to enjoy that pan!
It's interesting to see how your pre-seasoning technique has evolved over the years. I prefer to pre-season a pan in the oven a few times, it gives a nice even color both on the inside and outside but it takes more time and energy (of the oven). Yours looks quick and effective to quickly get to the cooking, nice!
Just bought mine!!! I can’t wait for it to arrive!!!
Nice, I had to re-season mine yesterday. After cleaning it I was heating it up to dry it and to put some maintenance seasoning. I got distracted and the pan must have been an hour on proper heat. The kitchen was hot! All the seasoning was in powder form in the pan. Only a few edges had some old seasoning. So yeah, don't walk away from it!
Now my pan looks similar to this one with just one layer.
Holy cow! If you leave the pans long enough you can actually "blue" them. Thank goodness they are darn-near indestructible!
@@UncleScottsKitchen Yes, they did turn a bit blueish. The new seasoning does work a bit better even though it does not look as good yet. So perhaps it was needed.
I have 2 De Buyers thanks to Scott. Really enjoy them.
Awesome!!
Thank you for this excellent video. Wish I could afford such a nice pan. You described and showed how to season a new pan perfectly. Thank you. Marcel from Saskatchewan.
You the man!!! Just did this procedure to a new 8" wok, worked perfectly! 🙂
I’m assuming this is the same process with an electric glass cook top. What temp should I be setting the stove to? Ty
Hello again, from sunny South Africa, Uncle Scott. Thank you for this. Baie lekker (very good). And yes, we still braai in a skottle (old tilling plough disc from the farm).
Lots of love to you.
I followed your instructions a couple years back and worked great. My 31 year old, experienced cook, and some buddies stayed at our home while we were away. They soaked it in soapy water and scrubbed to bright silver. Nuked plus. Have tried re season multiple times and not getting it non stick again. Should I try bees wax?
If anything, clean it further? With vinegar, then make sure you scrub the vinegar off (could take 5+ minutes).
The oil is getting encrusted within the metal in the pan itself. There's no layer your son could have stripped off. The carbon steel itself has tiny pores which the oil latches onto.
The seasoning on the pan you pulled off the gas stove and the one you showed at the end looks very different, is it the lighting or the effect of cooling off?
It's the lighting and overhead vs. straight on... everything is the same and the seasoning was done in less than 15 minutes, and the egg slid in less than an hour (had to wait for the pan to cool and that takes 20 -30 minutes after the seasoning).
Is this the instructional video that you were mentioning that Mineral B was going to ask you to do? And nice job on perfect seasoning first time
Indeed it is! An edited-down version of this video is on their website.
I saw the video on mineral b pro I bought one: more important the video on how to season was extremely slow very helpful when you break down temperatures length of time thank you
I've never heard anyone saying "Wipe" so many times before 🤣
I love the step with hand washing after handling Eggs, a step that most people forget, which frustrates me, i grew up in a home where that was a logic step, and at culinary school also very important, but people seem to think it's okay NOT to do so, but what they're forgetting, is the cross contamination, and the fact that Salmonella on Eggs if there is any, is mainly in the shell, so you're not doing your self any favors!!! WASH YOUR HANDS PEOPLE!!! Don't cook dirty, cook smart!!!
Great personality, great video 🙂
I subbed solely because of the quality of this video, and look forward to checking out a lot of your other videos 🙂
I am a little bit of a nut when it comes to food safety so I end up washing my hands a LOT! Always a chance that someone might not like something I cook, but a very low chance that it would ever make anyone sick... Also, WIPE WIPE WIPE IPE WIPE WIPE WIPE WIPE WIPE WIPE!
You've never heard a parent give instructions to a babysitter dealing with triplets needing their diapers changed at the same time, have you? 😅
Just cooked breakfast in my new Strata pan. Works great so far. I'll try more later.
Thank Uncle Scott! My 1st attempt failed (1/4 of them were not seasoned properly and that caused one part of the yolk sticked to the pan but other parts worked fine and running on the top very smoothly). And of course, the second attempt was successful after I fully seasoned them.
8:26 when I'm in a public bathroom and someone tries to open the door
Love my Mineral B Pros. IMO this method only works on gas, which I no longer have. The oven method takes time, but it's bombproof. I use Buzzywax and rub a layer in while the pan's cold and wipe excess just like you did, put it in a 250 degree oven for 15 minutes, turn the oven up to 350 when I pull the pan out and wipe excess oil again, then when the oven is preheated bake at 350 for one hour and turn the oven off to let it cool overnight. I do this basically all week, 5 or 6 thin coats, until I'm satisfied with the result. Takes a week, but I've got other pans to cook with so it's no big deal. Just had to strip and reseason my 11" Mineral B Pro because I meant to leave the eye on Lo for a post seasoning after cooking, but accidently turned it to Hi and forgot about it for 45 minutes 😅
Pan was good as new after that though. These things are basically indestructible.
An hour and 15 minutes oven time and doing this ''all week''? My sir, how much do you pay for your electricity bill?
@@vegancoffee It's high regardless where I live. I seasoned 3 different sets of skillets 2 at a time last month and didn't notice a difference from the previous one where I didn't season any.
We have a heat pump, and we have two old refrigerators and three deep freezers in the basement, along with the water heater being probably 30 years old and inefficient etc. Next to all that, running the oven a little extra isn't even noticeable.
Oven method works well too, and I have shown that in some other videos. I just like the speed of the stovetop method and only doing it once. But you can season as many times you like... to each, his own!
Oven temperature depends on oil you have used for seasoning. Different oils has different smoking point . You need at least +25 degree Fahrenheit over smoking point. Another important point as now days an electric ovens are the mass product with pretty rough temperature sensors or they placed in incorrect area. Make sure you are using calibrated termomether or you can trust your oven
@@UncleScottsKitchen Yeah. I'm just pointing out that I think the stovetop method doesn't work very well at all on electtric or induction stoves (it works for the bottom of the pan, but not the sides). It only works well on gas in my experience.
Really enjoy your videos. I just discovered you yesterday and I've watched several already. I just invested in made in carbon steel pans but now I'm wishing I would have gotten these. I just may return them.
On the seasoning a new pan very helpful when you stated and on to the pan wipe around and wipe dry and put in oven
How fortuitous, I have that very pan (it’s great) and cooked a dish tonight that completely stripped away pretty much all of the seasoning. I have to redo it and will follow your recommendations. They have always worked for me in the past.
I just reseasoned my de Buyer Mineral B Pro earlier this week (my dad had decided to place a wet saucepan on top of the cooking surface of the de Buyer overnight, giving it an unsightly ring of rust). Unfortunately I don't have a gas stove. I threw mine in the oven on self-clean for 3 hours and it burned off all the seasoning (and gave it a beautiful blueing)! Then I went to town on it in the sink with a bunch of Barkeeper's friend to get all of the cooking surfaces nice and silky smooth. Dried it off thoroughly and gave it a coat of oil, then popped it back into the oven for a couple of hours at 450. Now it's back to nailing fried egg (and scrambled egg) tests every time! Aside: thanks for the tip on scrambled eggs needing to make a sound when they hit the pan! Now I get perfect non-stick scrambled eggs in my de Buyer every time and it they only take like a minute to cook!
The ol' wet pan rust ring trick... ouch!! These carbon steels are almost indestructible, so rust is no big deal. Glad you got it fixed back up.
Please sear a steak. THEN show us a non-stick egg. Perhaps you should take bets on the result. I won’t enter the pool because I know the answer. Carbon steel is not non-stick. The sliding egg trick only works if only use the pan for eggs. Vinegar, sugar, Maillard bits. And just about any real-world cooking endeavors destroy the seasoning. And you are back to ground zero. And the leeching, metallic taste that you mentioned people enjoy in the carbon steel paella pan test might make it the new Teflon, global health disaster.
@@alexandermayer2026 how is it not non stick? At the time of cooking. It's non stick. I literally just cooked some chicken thighs and bacon a few hours ago. The chicken and bacon came out without utensils. The small amount of extra leftover fat that I came back to came straight off with a tablespoon of water and heating up the pan for 1 minute then wiping it out.
Cleaning up non stick pans takes way longer and they only last 1 year.
@@sK0pe-d9b neither of those require searing. I cook a lot of steak. The Maillard reaction causes sticking every time and requires re-seasoning. I have a standing challenge. Sear a steak. And then wipe out and cook non-stick, fried eggs. It cannot be done. None of the gurus has ever even commented on the challenge, let alone filmed it. My Curtis Stone non-stick is 7 years old and still perfect. My HexClad is also that age; it is bullet proof; and I put it in the dishwasher and scour it. To do a French omelette in carbon steel, the amount of oil needed is shocking. And unless you have gas burners, carbon steel will not heat evenly in 15 minutes; you have to pre-heat in the oven. When you use carbon steel, you are preserving seasoning, not cooking - no acid, no searing, and on and on.
@@alexandermayer2026
Do you not know what searing is? 😂 OMG
I also cook a lot of steak which is why non-stick pans selling for for over $300 are hilarious to me as they are made to die, the expansion and contraction of metal over time cannot be matched by the layers of teflon, it eventually breaks away. It definitely isn't bullet proof.
I make french omelettes for my wife and I every second day of the week, it requires some experience as does any skill. On carbon steel I need the same amount of fat as a non-stick. It seems to me as if you have a skill issue rather than an equipment issue.
I've always used gas burners. electric burners suck for all cookware. Carbon steel doesn't heat evenly on gas burners so I don't think you've ever used carbon steel or cast iron. It takes my 10" pan 4 minutes to heat up, I have both 2.5 and 3.5mm thick pans.
Good quality induction is the only way to get the entire pan to heat up evenly.
Yeah preserving seasoning is awesome you know how much more desirable one of my carbon steel woks is than the crappy ones I threw away?
It's not even always preserving seasoning. My grandmother's pans were all carbon steel and all of the recipes she's passed down to me essentially do a quick re-seasoning of the pan before cooking because she of the tomato and onion bases to a lot of the sauces.
Steak is easy as you get the crumbly leftovers in your pan. throw in some water make a quick sauce or just throw some water in 2 or 3 scrapes, dump out the water, heat the pan for 1 minute, oil it and put it away.
Non stick gets destroyed by the softest metals its so useless so then you end up having to buy silicone and nylon utensils and then they get destroyed because they can't take the heat of the pan.
There's no way you're scouring teflon 😂
It's clear from your comments that you are a newbie to cooking.
I'll be using cast iron, stainless and carbon steel.
The only reason we have a non stick pan in the house if because my wife is not so good with the more challenging cookware.
Maybe you'll get there when you learn how to cook.
You crack me up. I thought doesn’t he already have a bunch of these pans? 😂😂. I’ve learned so much from you on how to season and cook in these pans. The best piece of advice was to “cook, cook, cook”. Initially everything was sticking but these pans are now my favorite next to the Demeyere.
Thank you so much!
I think he's running a black market seasoned pan ring...
This video came out in a very timely fashion for me. The weekend after, I found that I needed an Element oval roasting pan and needed to buy it, season it and use it immediately for a large family event. Unfortunately the one I bought was rusted (under the paper packaging). Didn’t have time to take it back so I cleaned as per this video and while doing so found that it seemed to have been previously cleaned. (The paper was torn). While attempting to season it on my flattop non induction stove (I was going to use the Matfer approach on an oval burner) I found it was a spinner. So in the oven it went. After the event, I had to re-season (another of your videos applied for the clean). Oh and prior to the re-season, I flattened the bottom. After its use (on a bbq) it seemed much less warped and I suspect that the change in shape plus exposure to vegetarian «meats» was the issue. So out came persuasion equipment. Should really complain to the restaurant supplier but it is flat and well seasoned. Thanks for both videos
Thank you for sharing your kitchen insights. ❤
Wish I could share a picture, but this method was perfect for the Mineral B I purchased last month. Went through the seasoning twice and it looks and cooks great! Bonus...no burnt fingers.
Question...was it OK that I reused the grapeseed oil? Can I use that again for cooking?
VERY GLAD the video helped! Congrats on that pan! I think I would just throw that oil out if it has been smoking and use some fresh stuff for cooking.
I’ve used wax & grease remover to clean the wax off my Matfer and de Buyer pans. Removes all traces within seconds, then a quick wash in soapy water. Works a treat.
This is the way!!! I just ordered two kockums jernverk one 24cm and one 28cm they come pre seasoned. I have had some carbon steels pans before so back to old good basic we go.
The de buyer mineral b pro is always sold out here in norway its impossible nearly to get one.
I'm pretty well set on my carbon steel pans, but I think I would actually heat blue any more if I ever found something I had to have. My last pan was a cheap little one I got off Webstaurant. I tried blueing it before seasoning, and it turned out great. Don't really need the extra rust protection, cause I use it for eggs almost every day. It's thin gauge but it's just about my favorite pan for small amounts. No warping on gas either. You got me into carbon.....Thnx!
As Niles said, season your sauce pans in summer, crepe pans in fall, when winters upon us there’s food for us all. Unless you buy a new Mineral B per uncle Scott's recommendation... then do it right away. Thank you, USK! We love your videos!
…and the look on Martin’s face when he said it. Lol
Uncle Scott, you have a great Chanel and lots of great videos, I followed your channel for a long time, as you, I also have lots of pans, not as many as you 😅, but, I have a question for you, why do you don’t recommend avocado 🥑 oil ? I have had good results with it following your advises and using the avocado oil.
Thanks for the clarification.
Keep up the great work!
Just received my mineral b pan. Interested whether people have tried the Wok seasoning method and whether it also works well?
It would probably work just fine, as the metal is very similar, but if you try it just be careful. No real reason to do the wok method unless you just want to try it.. regular method works great!
Nice job.
I've been using peanut oil to season for decades. I don't know why more cast iron and carbon steel aficionados don't use/recommend it!
Is there any difference when first seasoning the de Buyer “Blue” series pans..??
Congratulations on the sponsorship Unc! Well deserved.
Never can have enough de buyer carbon steel seasoning videos. Nice one. But why didn't you crack the egg on the edge of the pan?
Awesome video - One day I hope to attain the mastery of skills you display!
Try the Dozen Egg Challenge... get a dozen eggs and cook them up one by one. If they stick, adjust butter/heat/etc. Usually around egg number 7 the lightbulb goes off and you will have your own master skills forever more!
Question: What temperature does the stove-top get when seasoning this way? With oven seasoning, one question is the necessary and best temperatures to use. So I think knowing the stove-top temperature when seasoning would be good!
I don't know exactly, but I bet 500 - 550F or so. I think the peanut oil smokes at around 450 - 470F, so it is definitely at least that hot.
@@UncleScottsKitchen Thanks! Stovetop doesn't work for a lot of us because we're using electric flat-tops; I think I'll season in the oven a little higher now, maybe 475F
great informative video, just wondering if you ever reviewed the merten and storck carbon steel pan from a video you made a year ago..i was going through your videos and i couldnt find a review for it, thank you for your time and keep up the great work!
Please advise seasoning with induction! Oven seasoning better? Thank you!
I've been using De Buyer mineral b pans since 2016 exclusively, I just purchased a 24cm pro series pan. I gotta say I prefer the old style handles, the angle on the new pan is all wrong for me. Needless to say, I will not be replacing all my older style pans, and won't be adding any more of the Pro series to my kitchen. While I don't season in the oven my pans go in the oven all the time, I finished a T Bone yesterday at 400 F, and will have a steak sandwich today with the leftover, delicious! I'll keep and use the new pan, but my heart is old school.
I see in comments some people use oven method. Will the method using gas stove work with induction? As for cleaning what is best method to clean so seasoning is not removed? How often do you need to season this type of pan. How to know when it needs another seasoning?
I love this man!
I enjoy your videos very much Scott.
I was wondering if there is Mineral B Pro 11inch round omelet model ?
Hey Scott, great video! What about showing us in an induction cooktop? I struggle to make it work 😢
Replace it with gas.
@@PDXTundra 🤣
Rented apartment
For those of us most unfortunate not to have gas cooktops, is it better to use the oven or should we use electric/radiant ceramic cooktops?
What do you think of PapaMau's seasoning technique?
Excellent job on the seasoning, but truthfully, if you had that much butter to anything it won’t stick, the true test would be adding no butter
Is it possible to use coconut oil for seasoning? thanks
I’m assuming we can use this method on a Matfer carbon steel pan?
Or do we need the oil, salt, and potato method??
You should be able to use this method on any carbon steel pan. The only thing you would need to change is that initial cleaning method. If you have one of the older Matfers where they recommend using the potato peels, oil, and salt, then do that first. But after that you can use this method for maintenance/touch-up seasonings down the road.
Doesn’t the paper towel leave lint ? Please comment on this ? Is there a better rag to use ?
When the egg is done and off the skillet, what should be done next in terms of cleaning the pan and leaving it seasoned.
Would this technique work on cast iron too?
I picked up a de Buyer Mineral B and a Blue Carbon pan on their Labor Day sale. I followed this seasoning method rigorously for both. For the Mineral B pan, the patina didn't creep up the sides during heating like it did on your video. Instead, the oil kinda crept up the sides a bit then condensed and dribbled back. At the end I was left with a semi-crusty ring around the skillet about a half-inch from the bottom. Everything seemed to work fine otherwise. My first egg passed the test but had flakes of what I assumed to be that crusty residue in it. I don't think it's hurting anything but did I do something wrong? Will this go away in time? Should I try to scrub it off? For the Blue Carbon pan, the pan never really changed colors (I guess it's not supposed to?) so this method seems a little less intuitive because you don't quite know at what stage you're in during the process, if that makes sense. I just kinda guessed at it and I think it's OK. We'll see.
Does this technique also work on an electric stove? I’ve had my mineral b for 6 years, but I fear it’s not seasoned correctly due to it not being jet black as yours.
Wanting to buy my first carbon steel pan, but having trouble with your promo code. Help!!!
Question - is it possible to season a pan on an induction cooktop?
Quick question: the more omelettes I cook the more the edges of the pan start to look like unseasoned raw steel.
I am apparently slowly removing the seasoning, but how am I doing it with eggs and “French tablespoons” of grass fed butter?
(The Mafter pan was seasoned with grapeseed oil)
Are the paper towels abrasive enough to slowly remove the seasoning when I wipe out the excess butter each morning?
I have question, last year i got a carbon pan, its a no name brand, but i can not keep the rust of it, i only used it for egg. so maybee 1-2 time a week. but rust just keep coming, after use i dried with heat and gave it olie but a week later there was a lot of rust again.. is the big better and easier to keep rust free if you dont use is every day.
got say that pan, have kept me from other carbon pans..
Is it a bad idea to season a cast iron pan fully oiling the top, sides and bottom of the pan on a glasstop cooking surface? I'm concerned about the grease polymerizing onto the glass top
I would wipe the oil on the bottom of the pan first and wipe wipe wipe it until it looks dry (there will still be oil on there) and it should be good to go.
Does this method also work well for Matfer Bourgeat carbon steel skillets?
Yes... it should work for any carbon steel skillet. You would only need to make sure you follow the cleaning method for whatever pan you have... the Mineral B's have beeswax, but other pans might have different coatings. If you have one of the older Matfers where they recommend the potato peels, oil, and salt method, I'd do that first and then use this method for maintenance/touch-up seasonings down the road.
Your 15th De Buyer piece?! Where do you store it all? 😂 I've vowed not to buy any more cookware (at least anytime soon) because while we have a decent amount of storage, we're about full up at this point.
Same procedure in a inuction stove?
Other than making sure you leave enough oil in the pan, why do you require the 1/4C of oil in the pan that you just smoke and then remove?
The official directions say 1 mm of oil, but most people in America don't know how much 1mm is, and it's hard to measure 1 mm anyway, so the 1/4 cup is a good all-around amount to start with for those of us who don't use metric. It's probably not 100% exact, but it's close enough.
Do you know why the seasoning flakes?
Sometimes if you have a lot of layers on there and it is relatively new, it seems to take a while to harden in more. If you do this method, there shouldn't be much there to flake off.
Do you clean it with soap after you cook or just wipe clean ?
Just wipe after seasoning. Still use soap after cooking.
@@ryancollyer2046thanks👍🏻
Which non seed oil would you recommend?
I will do some checking on this. I got some avocado oil the other day and I will give it a try and see if it works.
Following along while making dinner. I assumed I knew what was going to happen. And then suddenly, "wipe wipe wipe wipe wipe!" lol.
put your stove rings and grates in the dishwasher on its self clean cycle works a charm
They need it! I’ll prob just use the ammonia method
Does it work on ALL brands of carbon steel pans??
Great! Thank you. But you forgot to salt and pepper that egg 😉!
Nice!
Do you use these in your Irish pub?
In this day and age, it’s more helpful to use an infrared thermometer to educate people on the pan temp at smoking, before the smoke, and when you turn the burner off, eliminate the guess work, just my thoughts
Can you do this on an electric stove?
Why not add just a tiny bit of oil in a very thin layer and bring that to smoke? What does more oil do?
I try to do a maintenance season after every cook. Am I just wasting oil if I use this method each time?
I did this with mine today using canola oil and I barely got any colour idk what I’m doing wrong
I season all my cast iron in the oven, and it works great. For some reason, I can't get my carbon steel to season properly in the oven. I've tried multiple oils, temps, watched every video, stripped it down to bare metal time and time again, and it just doesn't work. Eggs stick like crazy every time. Seasoning looks great, feels great, but doesn't work. I have an electric stove and mainly use these pans for eggs as an alternative to nonstick, so the pans don't continue to get more and more seasoned with use. What I find is they lose their seasoning, despite trying numerous different cleaning methods. I've had good luck with the salt, oil, and potato skins method, but I'm going to try this one next in hopes that it creates a stronger bond.
Scott knows what he's talking about. I had a Matfer that had that sticky film on it and it seemed I would never be nonstick and have that great blackened look. Then, I discovered Uncle Scotts Kitchen a few years back and followed his process, I now have a great looking nonstick carbon steel pan! I prefer Matfer because they don't have the rivets but who knows, maybe one day down the line I'll go to flip my eggs, the weld will break and I'll be stuck holding the handle... I guess then I'll have to add a vice grip to my kitechen utensils. Thanks for all of the great videos Scott!
Thanks, Joe! If you use video grips to flip an egg that would be a great RUclips video!
I had a Mafter on my shelf after years of trying to make linseed oil work and having a horrible experience.
I’m on my 30th day for French omelettes.
Not all winners, but most in the B, B+ range.
Thanks US!
Would you use the same process on a Matfer pan??
For the Matfers you need to do their oil, potato peels, and salt method for the INITIAL seasoning (first seasoning only), but this method will work just fine for subsequent re-seasonings down the road.
@@UncleScottsKitchen Thanks for the speedy reply!
If you're concerned about paper towel waste, you can do what I did seasoning pans in a professional kitchen - use a couple of sheets and grip them with tongs.
I usually season with a little salt, garlic powder and paprika. To taste of course.
It really helps to have the egg at room temperature.
Does anyone know if its fine or not to cook buttermilk pancakes in carbon steel pans? I know the buttermilk is acidic but maybe it sets in the dough before it can mess with the pan. I don't know.
It’s totally fine to make buttermilk pancakes in your cs pan.
Il faut que j'essaie cela
You might want to mention what happens after you're done cooking the egg and wiping out the butter. If you then sear a steak in that same pan the steak can take off some of your seasoning. So many newbies panic when that happens. Tell them it's all good! 🙂
I already know how to season c.s. I'm just here for the ride lol. It's 2am.
Welcome home!
@@UncleScottsKitchen 🍻
As for first seasoning it was impressive but with this much butter the egg wouldn't stick even if the pan was not seasoned at all...
Would be interesting to see a new pan with the same butter to see if it sticks.
@@user-eh3cx1eg8x I’ve done it on bare carbon steel and cast iron pans. With a healthy amount of butter (aka French tablespoon), does not stick at all. Not really a good test, in my opinion.