Bought this exact pan, followed your instructions, and it's now totally non-stick. I seasoned and maintained with grapeseed oil, but cook primarily with butter, and I now use it every day. Love it. My partner is sick of hearing about how much I enjoy using it. Going to get another, smaller De Buyer soon. Thank you so much.
Probably the best pan review I've ever seen...or product review for that matter. I bought the pan after watching this and love it. Recommended this pan to several friends and I will be picking up another one to gift to my son.
Awesome! Those De Buyers are top notch. You can tell the quality from the moment you pick one up. Thank you very much for the compliments... makes working on these videos worthwhile!
Just bought two De Buyer pans and guess what? Their seasoning instructions have changed and are now an exact copy of yours! Thanks for the video, highly instructive and entertaining.
You are making great videos and you may have save me some money today. I have an electric stove and today ordered my 1st carbon steel skillet. I ordered a 12" Matfer, then I happened to come across your video about how carbon steel skillets can warp on electric stoves and you recommended a De Buyer Pro. Luckily I had just placed the order for the Matfer and I was able to cancel the order before it shipped and ordered a De Buyer Pro. It should be here in a couple of days - can't wait. I used to be a tool-guy and I always bought the best quality tools that I could buy. My wife thought that I spent a lot on tools and I was a little extravegant with my tool buying. You can imagine her excitement now that I'm getting into cooking : ) . Also, I really liked your comment about how you equate weight with quality and your wife has been increasing her quality through the years. I'm going to try that one out on my wife : ) wish me luck with that. Please keep up the good work!
Uncle Scott, after watching a ton of your videos you made this process seem possible for someone with zero experience at seasoning a pan. I just received and seasoned a new 11” De Buyer’s pan ( the standard, not the pro). I used the potato peal method you show in so many videos, like this one. It worked flawlessly and the egg test passed first try. Followed up with a ribeye that came out delicious and absolutely no sticking. Thanks for the helpful videos
I’ve owned mine for over 10 years. I live near France in the Basque Country of Spain so it’s a very easily found brand. My pans are ugly with all the build up and I will reseason with one of your videos but my pans are one of the only ones I reach for. I don’t use disgusting non- stick pans and besides my de Buyer fry/sauté pans and a crepe pan, I also use a carbon steel wok. Love them! Thanks for a super review!! I love your videos.
I just bought a Mineral B Pro based upon this review. So far I've been very pleased. The pan has rapidly taken a good non-stick seasoning, and I haven't had any warping issues on my glass electric cooktop.
I've been deliberating over which pan to buy and the De Buyer was in my shortlist. What I didn't know was a detailed (and entertaining) analysis which I also learned a great deal from. Really useful video. Thank you sir.
Hello Scott, I've been in the market for a carbon steel frying pan for a while. While surfing the internet I came across your website. I started to watch your videos and learn more in a short video then what other selling them know. Long story short, I purchased a DeBuyer 11" Pro. I seasoned it my from a video that was sent to me from DeBuyer. It works and I have a well seasoned pan. Yes, I seasoned only once and started to cook with it. Thanks for your video you post. You make cooking with a carbon steel possible and enjoyable. Thoughts on the 11", heavy and the top edge of the pan felt sharp. A person wouldn't cut themselves but almost. Thanks again, keep posting videos please.
I'm French, and no such french tutorial explain how to familazise with carbon steel pan so well than your video (I bought a De Buyer pan for crêpes). Thank you! 👍
Ok, here's a comment for you. I was all set and prepped to get my induction cooktop and then I saw one of your videos. Needless to say, my induction plans just got FUBAR. I can't say that you saved me any money, BUT you CERTAINLY SAVED me a whole lot of headache and frustration. For that I thank you.
Glad the videos helped! There is probably a reason that great chefs cook on gas and not induction. We went a little overboard with our stove, but I have to say that it's something we use multiple times every day... if you get one you love you will get tons of enjoyment out of it.
@@UncleScottsKitchen the manufacturers of induction cooktops don't tell you how expensive or involved it is to replace a gas range for induction. THEN you have to get expensive SPECIFIC cookware for that induction cooktop. But to find out that the expensive cooktop will DAMAGE the specific cookware... that's a bridge too far!
@@UncleScottsKitchen I was about to say something similar. It's a fantastic walkthrough and also the only thing I found for the Debuyer Mineral B. I got the 12" as a Xmas gift and I was disappointed initially to find out about handle coating (I have that one) but I do at least 80% of my cooking sous vide and really just needed a searing machine. I really appreciate this video. Not just the information, but something about your tone and direction really helped me calm down and reorient when I messed something up (used too much soap and it stained a little when cleaning the beeswax, and for some reason, I thought using my long 8" burner was a good idea and it looks like it burned/rusted the sides a little. It was great at first zero stickiness searing ribeyes, burgers and oxtail. Last night I cooked burgers and they were super sticky and immediately blamed myself and figured I ruined it-but then I remembered how nonchalantly you'd say things like "that's okay, give it some hot water scrape out the bits, dry it and go again" so I added a bit of canola oil tonight, let it smoke, rubbed it to a shine (didn't burn my finger but came close) and now I'm going to sear some lambchops and see how it goes! 🙏
This great video convinced me to pay the 2 x price for the pan (shipped from UK) . I have watched all of Scott's videos, but one; the grain grinder recently offered. It sounds "exotic" but I'll wager Scott was interested in getting the cornmeal of the grain size Mom used on the okra! Since I am addicted to cornmeal and live in the "Tall Corn State," I will watch it.
glad to get reviews from someone not biased. i always do research before i spend money. enjoy all of your reviews and not being paid by the co. a big plus for me!!
I received my Mineral B 8 inch fry pan a week ago and seasoned according the instructions in the booklet that came with the pan and I've been afraid that I ruined it. It just didn't look right. I fried a burger and it passed a scrambled egg test but I still wasn't sure if I needed to start over. After watching this I realize I just need to start using it. Never heard of starting with a cold pan for bacon and sausage, thanks for the tip!
Uncle Scot, after buying a year ago a de buyer mineral B 28cm and a whole bunch of copper mauviels and de buyers, I ended up buying one of these, too, now…. I can attest that all of the above cook food heavenly. Never seen a fish with a perfect orange crust like in mineral B. Fast cooking, hard to break pans and delicious food…. Nothing less than wonderful. Thanks for the advice and putting another great video together.
I now have several styles of de buyer pans. After seasoning the first one, I tried the fried egg test. It almost slid off onto the floor. I had to catch it. Great pans. I love them.
I just was gifted by my husband a Debuyer Mineral B 12 1/2 inch carbon steel pan. Couldn't wait to cook. Well, it's 8:30 pm so I just did the initial seasoning. I seasoned mine in the oven. Gave a beautiful first coat. Cooked fried potatoes & they came out perfect. No real sticking just a few shreds on the side came out easily. Tomorrow a bacon & a frittata. Loved your video, thanks.
I bought this pan and followed your seasoning method; the 11 inch is perfect and eggs slide, its heavy enough to hold the heat. Great review and good information passed on.
I’ve have several cast iron skillets original “Wagner” 9” and a 12” used for 20 years. Well seasoned. Great skillets. In 2018 I bought two carbon steel pans. 10” and a 14” wow. They cook as well as cast iron, easier to use due to the weight saving. Cast iron not been used for 3 years
omg baby boy grew up so much now! :) i just received my 1st ever de buyer 8” fry pan. thx for the seasoning guide which is the best i found on youtube! ❤
I just received a 12.5" deBuyer Mineral B Pro based on the recommendation of this video. Now I'm back reviewing for seasoning and cooking tips. Thanks for the great review! I noticed the rivets on my pan are farther down than the pan in this video. In particular, the center of the helper handle rivets are about 1 1/8" or 29mm down from the lip. The parts of the handle connecting to the pan seem more robust.
Thank you ever so much! I'm an induction fan since 20 years (true!) so I needed to tweak. De Buyer Mineral B. Rapeseed oil until smoking and some. In to hot oven after wiping off all oil. 30 min later letting it cool some. Then you oil/potato/salt for 15 min. It's GOLDEN and looks amazing! It's midnight and tomorrow I'm leaving for 4 weeks of solid work. Can't wait to come back to try out the pan! You're an inspiration, Subscribed of course;)
Love your review of this pan. I just left a message about my De Buyer Mineral B on one of your other videos, and then this one popped up! It's a solid pan, for sure. Thanks to you, I now know the secrets behind seasoning these things!! Great video. Great review. I'm subscribing.
Love the practicality of cooking....rather than doing the seasoning crap beforehand. I followed that advice from you when I bought my first carbon steel frying pan....a De Buyer Carbone plus 24 cm pan. It seasoned very well over time....and does pretty darn great, in regard to being non-stick. I could easily do the fried egg test.
Scott, that was an awesome video all the way through! However, I think my favorite part was the very end where your precious little boy showed up. Thanks for sharing that part!
What do you think about just torching off or grinding the epoxy coating on the cheaper De Buyer so you can put it in the oven. Then just season the handle like the rest of the pan in the oven so it doesn't rust? Seems like an easy way to save 50-60 bucks to have a more functional pan.
hey man...i had a blast watching your video...it answered the question about which pan to buy...it made the decision a little easier since i live in provence now....anyway, i just finished cleaning and seasoning my 28cm de buyer pro carbon steel new best friend, following your instructions to the letter, then fried a couple of batches of fried potatoes and shizamm....they turned out perfectly and the pan performed like a dream come true...it's now starting to get that beautiful color thing goin' on...can't wait for the burgers and the steaks the cook it in the oven moment....anyway, thanks for the tips....it's a beautiful thing....
Thanks Uncle Scott!!! I got the 8” DeBuyer Mineral Pro B for Christmas! Hot doggies!!!! What a great pan❤️ Thick body, great ergonomic handle, eggs slip and slide. Seasoned using the potato and salted oil method. My next pan will be the larger DeBuyer Mineral Pro B!🥰❤️🤠Wowie! I started my carbon steel adventures with the Made In 10”. Seasoned it and had my first joy of non stick eggs (after watching your video on egg cooking technique.) However I find the curved handle really hard to use one handed. Not ergonomic al all. The thinness of the body makes it finicky about using the perfect heat and butter ratio. I’ve only used it stovetop, electric burners, and don’t remember if it came with a little rise in the middle of the pan. It has a slight rise now and the oil, if not using more than I like, avoids the middle when hot. I’ve used it for only 2 months and it mostly performs really well but for the ergonomics and thinness. Thanks again for your great videos. I owe my egg success to you❤️ DeBuyer Mineral Pro B is for me from now on😎
I ended getting a Mineral B Pro. I chose it because of the handle. I wanted to be able to use it oven. Since I have a an electric coil range I was concerned about the bottom and the side being seasoned. I ended up seasoning it in the oven . You made a great point in a different video about smoke points and temperatures for seasoning. I used grape seed oil because of the high smoke temp. It cleaned up very well and it seasoned pretty easily. I fried an egg and then so bacon. It was slick, You make some interesting videos with good tips. I appreciate you buy what you test.
Simply Put......SINCERE THANK YOU!!!! I have been really interested in these types of pans due to the fact I’m simply struggling with the CastIron and your video was Beyond Informative........OUTSTANDING & Keep Me Informed Please!!!!!
Just got the 11" today and I love the weight to it, almost convinced it can replace a cast iron but we'll see. Thanks for all the hard work you put in, I'll make sure to just keep cooking. Look forward to more pancast to listen to at work.
That was the most thorough documentation of the development of seasoning on a pan that I've seen yet. I've always put my pans through the oven after cooking because it tends to scare me when the cooking surface leaves what looks like a bare metal bald spot like that after cleaning. Made me think it'd rust in those areas, or that the seasoning would develop to be uneven if the color isn't more or less uniform edge-to-edge. Seeing the seasoning develop step by step like really helps me understand what the process of seasoning through cooking naturally looks like. Thanks for the hard work!
Hi I’ve just got my de buyers pan. I used the stovetop method to season it. Put it on the stove after washing the wax off put the gas on medium and watch it change colour then let it cool for 10 minutes and add a light coating of oil. Works ok 👍
I gotta say, after some of your Matfer reviews and now this .. uncle Scott you have some of the most informative and likewise educational reviews for cookware on RUclips. I hope you keep on making these with more kitchen gear
Hi, once again one of the best videos on carbon steel cookware; however I would make one observation based on personal experience: I have 2 De Buyer pans and I have used them in the oven up to 220c without any visible damage to the handle coating. By the way, having looked at your cooked Okra it almost persuades me to eat the stuff which I have, hither too, found too slimy. Keep it up!
I certainly can second that using the Mineral B's in tne oven, the only thing I've noticed is a slight discoloration on the coating on the handles probably due to being too near the grill/broiler element when finishing off a dish.
1st tier review. Thank you Scott. I love your videos, God bless your wife's patience. Will continue to watch your reviews. I will be buying this pan thanks to your review, so I am very grateful for all your hard work.
My Pro’s instructions said to wipe with oil and place in oven for an hour. I did that once and had a beautiful, uniform bronze color and it was not stick for a fried egg. Now I just keep cooking and it gets nicer looking each time because I like the black color.
I love your videos! Just bought this pro model after months of waiting for it to come back in stock. Can't wait to start using it. I also have the mineral b wok, crepe pan, and omelet pan. Question: how did you get you mineral b omelet pan to turn black? Thanks for all your work!
Wonderful review. de Buyer is pronounced de Booyeh in French and means from the buyer. Typical evian French humour. My dear grandmother taught me how to cook. Her favourite dish was, "This is what we are eating today." Her wood stove, pots and pans possibly pre-dated the Revolution. I am sure she would have enjoyed the products you demonstrate. Grandmere disliked Michelin Chefs. "Idiots who buy expensive tyres when they could get them cheaper from Poland."
Nothing better than grandmothers and their pans and cooking advice! I think back to my grandmother and her cast iron skillets for fried okra and corn bread. I am sorry for my pronunciation of "De Buyer"... I don't speak French (but I love French cookware!). I hope you still have some of your grandmother's pots and pans to cook with. Thank you for writing in!
Lots of people do. You probably can do it, but the directions say only 10 minutes at 400 degrees. I guess at higher temps for longer, the coating on the handle will melt off.
Uncle Scott's Kitchen Hey, where did you find the Mineral B Pro pan? I’ve been looking all over and I can only find the normal Mineral B series. The Pro line seems to be impossible to buy in Canada.
well I bought a skylight carbon steel pan it came with what looked like a black coating but I scrubbed it for about ten minutes with bar keepers friend and it would not come off so I fallowed the seasoning method that you showed me ,the oven method I have an electric stove so oven method so i am now cooking in the pan everyday and it is seasoned so well i cook a lot of protein in it I just love it ,my wife is fighting me on this type of pan but I will win this one lol. Thank you so much for your you tube page you have given me the confidance to toss coated pans, p.s. not yet but i will lol
Top notch review - thorough, informative and trustworthy! Thanks for all your effort - I just ordered the Mineral B 24 inch country skillet after watching your review... 😊 👍🏻
Awesome! If you get a chance, post back and say how it goes with your new pan. I have not tried one of the country pans yet, but one is on the proverbial List of Pans to Try.
I've owned my De Buyer pans for 3 years. LOVE them. HEAVY yes with 10 in + size grab handle is great to have. tip clean when hot just after use then re season a bit. I spray some pam and wipe. Also if sticking bits use a flat metal spatula to scrape pan clean.
Great videos! I bought a Made In Cookware carbon steel pan. This is my first carbon steel which is what led me to your channel trying to season it. Now I'm ready to buy another and need to decide on another Made In or this pan. Would love to see you do a review of the Made In carbon steel.
Yes! Please! Now that you said carbon is great for omelettes, I want to buy another one. So whatever you say is best for omelettes, I'm buying! I had to restock my kitchen last year and I wish I had known about you before because I bought some good ones and some...Aluminum! It's not safe is it? I did get a carbon steel (think Volrath) because I didn't know what carbon steel was and wanted to try something new. Wanted to say Thank You so much because I was having the same problem as your mom, but now my pan is beautiful. You're a great teacher. Thank You!
@@adessachui7777 If it's ONLY for omelettes, the De Buyer 9.5" omelette pan is fantastic... might be my favorite pan. I only use it for eggs and omelettes... can't go in the oven!
Last week I bought a Matfer. This week I bought the debuyer pro 11in. Practiced seasoning in the Matfer since it will go to my daughter now that it is seasoned well. For the Debuyer I did the Matfer method, then the Debuyer oil in bottom method. Then cooked two pans of potatoes and then the fried egg challenge. Wasn’t even a challenge! Going to love using this Debuyer.
I have learned a lot by watching your channel and found things I have done wrong with my little Maffer & Stork, now I am about to purchase an 11 DBe Byer Mineral B Pro using your link. I am tired of meat going from the freezer into the crook pot & eating bland food.
Six! Nice! I aspire to six, if my wife will grant me additional storage space in the kitchen to keep them. What all do you cook in the braising pans? I do not have one of those yet. I have just ordered the crepe pan and will be doing a review of it (should be posted in two or three weeks). Do you only cook crepes or other things too in your crepe pan?
@@UncleScottsKitchen I use the Braising Pans for making meat dishes, sauces, and as a wok. I also like them to make Seafood dishes, shrimp, clams, crawfish, and mussels. With veggies and pasta. I also found them handy to make sloppy Joes, tacos, and Meat sauces for pasta. I've even made escargot in them, for an Alfredo Dish I was making.
@@UncleScottsKitchen I lucked out one time while shopping at a Restaurant Supply Store here in Akron. They were going out of business so I received about 50% off.
Hi, I have a De Buyer 11'' skillet and every time I cook bacon in it sticks, well now I know why, thanks for the tip on cooking bacon with these pans. p.s. love your range
Bacon is one of the worst offenders for sticking and leaving stuck bits in the pan. I actually did a whole video on cooking bacon in carbon steel: ruclips.net/video/fQvIy3y4zhg/видео.html . Thanks for the compliments on the range... we definitely went over budget on it, but I use it every day so I feel like I am getting my money's worth over time.
I just got a "Made-In" blue carbon steel 10" skillet. For 65 years, I have been a CI devotee. But, I am now near to 74 and hands are beat all to hell and I wanted less weight. Also, I have done smithing and thus, heat treat. So, curiosity got me. The thickness of the pan is 2mm. It has a comfortable SS handle, with good leverage. Today I "process" seasoned it. I started on stovetop --gas-- with sesame oil. I pre-heated, then with lint free cloth rubbed it up well as it got hotter. I wore a kevlar glove. I only left a thin coat of oil; in and out and bottom. I got bottom and sides to smoke point--450-- and left it to harden for about 5 minutes with med. high heat. Then let it cool slowly. Not real pleased because the sides , in and out, were sticky. So, I went back to old days and grabbed my bacon drippings, a fresh cloth and did a rerun on stove top. Got her smoking great- I was running around like a crazy man shutting down detectors---my Collie was going crazy too. But, even at lower smoke point, I got the solid beginning of hardening. Being a persistent old fart, I could not stop there. So, greased her up again with that bacon and into the oven at 400. ANOTHER round of killing detectors and even opened the door to outside 30* F and used the door as a fan. Gave it an hour, then shut down and let it cool in the oven for another hour. Now, it has deep even blue, no sticky and skillet is flat. Since I scrub in the oil, I had no drip issues---stove top nor oven. First test will be "Old Folks" Medium Breakfast sausage and then I will dare to wipe it out lightly and crack 3 EX Lge. eggs after I rebuild medium heat--hoping for over easy. I season CI with bacon and have for all of those years. Would you like for me to report??
@@UncleScottsKitchen I will use care. If things go South, then I'll re-season using your salt,oil and potato skins. Thank you for all you do for us--it is FUN.
Fact: more people understand the metric system than imperial system. Only the United States, Liberia and Myanmar officially use the imperial measuring system. That's 400M people. Just over 5% of the world's population. And since scientific standards use metric systems a lot of those 5% understand the metric system too. Funny comment though :)
@@yourmajesty3569 come on, you missed the whole point. I'm sure he understands it and realized that this comment would appear. That's why I wrote thiscomment because I understand the situation and realized your comment would appear. Makes sense?
After going through yet another nonstick skillet, I just ordered a De Buyer Carbon Plus. I think it’s similar to the mineral B. Can’t wait to try it! Recently bought a carbon steel wok and have been way impressed
Post back and say how you like that Carbone. I haven't used one yet but I will get one eventually. They are supposed to be 3mm thick... that is a good thickness.
@@UncleScottsKitchen just arrived, along with some buzzywaxx I managed to find here in the UK. Wow, pan feels SOLID! Sharp edges. Doing first season now 😊
Oops, took it out of the 260c oven to cool after first season and my oven mitt material melted onto the handle! Really hope I can get it off 🙄 pan looking great though
The three brands I like the most are De Buyer, Matfer and Mauviel. All make very high quality carbon steel skillets, and I don't think you could go wrong with any of those.
Hi Uncle Scott - I have a de Buyer mineral B 24cm frying pan that I was not happy with the sealing of - I followed your method and it is now brilliantly non-stick - I've tested with fried egg & omelette - completely non-stick - the big test will come when I saute a chicken breast in the next few days - a chef friend of mine has mentioned using lard at just before smoke point after each fry-pan cooking job to help keep the pan non-stick - it seems the essence of the process is the occasional use of salt with some oil to clean the surface - perhaps with potato peel every so often - then use the lard just before the pan is put away after using it to cook - next job is to re-seal my wok
Awesome! Thank you for the comments and I am glad that your pan is dialed in. Nothing better than seeing an egg sliding in your CS pan! I'd be interested to hear how using that lard goes... I have not tried that.
I’ve owned the regular Mineral B for years. IIRC, the instructions never mentioned anything about it NOT being oven safe. I actually seasoned it in the oven for an hour and left it there until it completely cooled. Have used it in the oven countless times. Zero change in the coated handle.
It's one of those things where it's PROBABLY ok for regular use, but as soon as they say it's OK, someone will season their pan at 550 degrees and damage it. What temps do you get it up to?
@@UncleScottsKitchen 500°F is as high as my oven goes. I’ve temped it and it is accurate. Have dropped steaks in there that high. Handle is still good as new. Have a similar kind of question about the All-Clad 5-Ply Copper. Will comment in that video’s section. 😃
I'm a cast-iron boy but I really enjoy watching your videos featuring of both informative and dramatic!!!! Please share more recipes. BTW I'm seriously considering this carbon steel after watching your video.
Used your seasoning method on my new De Buyer pan. Worked great on my gas burner. Even made home fries like you. Will be pan searing some pork tonight. Could you please let me know if we are supposed to wipe the bottom of the pan with a little oil too after washing? A lot of people on RUclips show how to season a carbon steel pan or cast iron pan after washing but only show the inside of the pans. No one shows you the bottom/outside of these pans and if we're supposed to season it after washing and what it's supposed to look like. Ty. Really enjoy your podcast!
I just got a Matfer yesterday and did the seasoning steps over a charcoal fire. I wasn't sure if I did it right until I saw how your pan turned out. Some color after round one, more color after round two. That's a nice vote of confidence. There was a sticky spot, so I wiped on a little oil and just put the pan over the burner until it smoked a bit. I'll try the fried egg test next morning.
Awesome. Post back and say how it goes with the egg if you have time. I have heard of people seasoning on gas bbq grills but this is the first time anyone has mentioned charcoal so it'd be great to hear how it goes.
The fried egg and the omelette I cooked up right after were exactly how ATK described it: like an air hockey table. Thing about charcoal on a cold day, it definitely takes longer, but as long as the fire is hot, it will take. I had limited success with a Dutch oven, which I'll chalk up to the much higher mass.
Thanks for the review. I subscribed once you talked about okra. Fryed okra to me is oh so good. Love it, I don't understand those that know the greatest of fried okra...again thanks for your carbon steel pans. I just bought my first and think I may be getting others. Since I do have an glass top stove, I picked up a 3 burner camp chef stove with 30k btu burners to help season and get the best from my carbon steel cookware.
@@UncleScottsKitchen Not that I can compare it to others that I've never used. It seems well made and is modular, so you have many options to add accessories to make it work best for you. Plus it's mobile, so I could take it anywhere and do a cookout. Simply put, I have no regrets and would buy it again. Hope that helps. Anyways, thanks for all your videos. You helped stop me from making a Made in purchase but on the look at for a De Buyer pro 12 inch pan. Best wishes to you and the family and I'll keep an eye out for your future videos. Okra rules!
Fantastic video. This should be a model for all other equipment reviewers. For example, the part where the instructions said you could only use the pan for 10 minutes in the oven, but Scott double checked with the manufacturer... That is 100% and example of the added value from a thorough review.
Uncle Scott's Kitchen One thing I would love to see would be a side by side comparison of two different seasoning methods on the same pan at the same time. There’s too much conflicting information about seasoning out there!
Scott ... Thank You! Lynne and i have been cooking with cast iron on the stove top almost exclusively and i wanted something lighter ... especially for going from top to oven. So i started scouring the internet for information and reviews and luckily came upon your videos. Et Voila as they say up the road in Quebec ... you reviewed pans and taught how to clean, season and cook with them. There are lots of other videos and many of them are good ... but for honest information presented without attitude and BS ... yours do it for me. The 12.5" de Buyer Pro got here yesterday and following your directions it seems the seasoning is coming along perfectly. (But the potato chips are awfully salty. Maybe if i switch from water to beer it'd help.)
Thank you so much for such a great review Uncle Scott! Just considering to buy a deBuyer pan and so happy to find your review which clears my last tiny hesitation…..
I really liked that Scott purchased the pan with his own money, instead of allowing the manufacturer to give him a free pan in exchange for endorsements. Most of the other cooks on RUclips take free stuff and then use the free gift to make a video. In my mind, this is an integrity issue so my hat is off to Scott for being honest and above board. Secondly, I learned something tonight. Always cook Jimmy Dean sausage or bacon by starting with a cold pan. I did not know this but his explanation makes sense, so I will do that from now on. The pan easily passed the omelet test and the fried egg test, so I'm convinced. Good Job, Scott.
I do love your videos and wish you made more. Understand that it is time consuming with a job and a family. I bought the De Buyer omelet pan and love it....Then bought another and have never cleaned the wax off...I will tomorrow. I am also going to try the wrapping handle in crinkled tin foil to use in the oven. Hope I don't have to sacrifice a pan to see if it works. I have tried it with other handles that are not oven safe and it worked. -
Thank you for the compliments! I want to do more videos as well...got to find the time! If you do that tin foil crinkle method, post backand say how it goes... I'd like to hear about that. I love my De Buyer omelette pan too.... might be my favorite pan.
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Bought this exact pan, followed your instructions, and it's now totally non-stick. I seasoned and maintained with grapeseed oil, but cook primarily with butter, and I now use it every day. Love it. My partner is sick of hearing about how much I enjoy using it. Going to get another, smaller De Buyer soon. Thank you so much.
Probably the best pan review I've ever seen...or product review for that matter. I bought the pan after watching this and love it. Recommended this pan to several friends and I will be picking up another one to gift to my son.
Awesome! Those De Buyers are top notch. You can tell the quality from the moment you pick one up. Thank you very much for the compliments... makes working on these videos worthwhile!
Just bought two De Buyer pans and guess what? Their seasoning instructions have changed and are now an exact copy of yours! Thanks for the video, highly instructive and entertaining.
You are making great videos and you may have save me some money today. I have an electric stove and today ordered my 1st carbon steel skillet. I ordered a 12" Matfer, then I happened to come across your video about how carbon steel skillets can warp on electric stoves and you recommended a De Buyer Pro. Luckily I had just placed the order for the Matfer and I was able to cancel the order before it shipped and ordered a De Buyer Pro. It should be here in a couple of days - can't wait. I used to be a tool-guy and I always bought the best quality tools that I could buy. My wife thought that I spent a lot on tools and I was a little extravegant with my tool buying. You can imagine her excitement now that I'm getting into cooking : ) . Also, I really liked your comment about how you equate weight with quality and your wife has been increasing her quality through the years. I'm going to try that one out on my wife : ) wish me luck with that. Please keep up the good work!
Uncle Scott,
after watching a ton of your videos you made this process seem possible for someone with zero experience at seasoning a pan. I just received and seasoned a new 11” De Buyer’s pan ( the standard, not the pro). I used the potato peal method you show in so many videos, like this one. It worked flawlessly and the egg test passed first try. Followed up with a ribeye that came out delicious and absolutely no sticking. Thanks for the helpful videos
I’ve owned mine for over 10 years. I live near France in the Basque Country of Spain so it’s a very easily found brand. My pans are ugly with all the build up and I will reseason with one of your videos but my pans are one of the only ones I reach for. I don’t use disgusting non- stick pans and besides my de Buyer fry/sauté pans and a crepe pan, I also use a carbon steel wok. Love them! Thanks for a super review!! I love your videos.
I just bought a Mineral B Pro based upon this review. So far I've been very pleased. The pan has rapidly taken a good non-stick seasoning, and I haven't had any warping issues on my glass electric cooktop.
Awesome, Curtis! Feedback like this is what makes making the videos fun. Those Mineral B Pros are fantastic... many great meals lie ahead!
Feedback
Translations of Servus!
interjection
Hello!
Hallo!, Hallo?, Guten Tag!, Servus!
Goodbye!
Auf Wiedersehen!, Servus!
Cheerio!
Tschüs!, Prost!, Servus!, Tschau!, Zum Wohl
Thanks! Great review and helped me decide on this.
And THANK YOU to you too!!
I've been deliberating over which pan to buy and the De Buyer was in my shortlist. What I didn't know was a detailed (and entertaining) analysis which I also learned a great deal from. Really useful video. Thank you sir.
Hello Scott,
I've been in the market for a carbon steel frying pan for a while. While surfing the internet I came across your website. I started to watch your videos and learn more in a short video then what other selling them know. Long story short, I purchased a DeBuyer 11" Pro. I seasoned it my from a video that was sent to me from DeBuyer. It works and I have a well seasoned pan. Yes, I seasoned only once and started to cook with it. Thanks for your video you post. You make cooking with a carbon steel possible and enjoyable. Thoughts on the 11", heavy and the top edge of the pan felt sharp. A person wouldn't cut themselves but almost. Thanks again, keep posting videos please.
I'm French, and no such french tutorial explain how to familazise with carbon steel pan so well than your video (I bought a De Buyer pan for crêpes). Thank you! 👍
Ok, here's a comment for you. I was all set and prepped to get my induction cooktop and then I saw one of your videos. Needless to say, my induction plans just got FUBAR. I can't say that you saved me any money, BUT you CERTAINLY SAVED me a whole lot of headache and frustration. For that I thank you.
Glad the videos helped! There is probably a reason that great chefs cook on gas and not induction. We went a little overboard with our stove, but I have to say that it's something we use multiple times every day... if you get one you love you will get tons of enjoyment out of it.
@@UncleScottsKitchen the manufacturers of induction cooktops don't tell you how expensive or involved it is to replace a gas range for induction. THEN you have to get expensive SPECIFIC cookware for that induction cooktop. But to find out that the expensive cooktop will DAMAGE the specific cookware... that's a bridge too far!
This is by far the best video I’ve seen on the use of a carbon steel pan. Fantastic, thanks for the review.
Thank you very much! I even had some more info to put in but I didn't want it to become a 3-part miniseries. :)
@@UncleScottsKitchen I was about to say something similar. It's a fantastic walkthrough and also the only thing I found for the Debuyer Mineral B. I got the 12" as a Xmas gift and I was disappointed initially to find out about handle coating (I have that one) but I do at least 80% of my cooking sous vide and really just needed a searing machine.
I really appreciate this video. Not just the information, but something about your tone and direction really helped me calm down and reorient when I messed something up (used too much soap and it stained a little when cleaning the beeswax, and for some reason, I thought using my long 8" burner was a good idea and it looks like it burned/rusted the sides a little. It was great at first zero stickiness searing ribeyes, burgers and oxtail. Last night I cooked burgers and they were super sticky and immediately blamed myself and figured I ruined it-but then I remembered how nonchalantly you'd say things like "that's okay, give it some hot water scrape out the bits, dry it and go again" so I added a bit of canola oil tonight, let it smoke, rubbed it to a shine (didn't burn my finger but came close) and now I'm going to sear some lambchops and see how it goes! 🙏
This great video convinced me to pay the 2 x price for the pan (shipped from UK) . I have watched all of Scott's videos, but one; the grain grinder recently offered. It sounds "exotic" but I'll wager Scott was interested in getting the cornmeal of the grain size Mom used on the okra! Since I am addicted to cornmeal and live in the "Tall Corn State," I will watch it.
Mr Kitewine Great videos. I have tried to find the pan and can not find them to purchase.
David McCreery I got my regular mineral B omelette pan from Amazon (uk); but I guess, depending on demand, not all pans will be in stock.
glad to get reviews from someone not biased. i always do research before i spend money. enjoy all of your reviews and not being paid by the co. a big plus for me!!
I received my Mineral B 8 inch fry pan a week ago and seasoned according the instructions in the booklet that came with the pan and I've been afraid that I ruined it. It just didn't look right. I fried a burger and it passed a scrambled egg test but I still wasn't sure if I needed to start over. After watching this I realize I just need to start using it. Never heard of starting with a cold pan for bacon and sausage, thanks for the tip!
Uncle Scot, after buying a year ago a de buyer mineral B 28cm and a whole bunch of copper mauviels and de buyers, I ended up buying one of these, too, now…. I can attest that all of the above cook food heavenly. Never seen a fish with a perfect orange crust like in mineral B. Fast cooking, hard to break pans and delicious food….
Nothing less than wonderful. Thanks for the advice and putting another great video together.
I now have several styles of de buyer pans. After seasoning the first one, I tried the fried egg test. It almost slid off onto the floor. I had to catch it. Great pans. I love them.
Awesome! Is there anything better than seeing that egg release and slide around in a carbon steel skillet?
Wow, that is awesome
I just was gifted by my husband a Debuyer Mineral B 12 1/2 inch carbon steel pan. Couldn't wait to cook. Well, it's 8:30 pm so I just did the initial seasoning. I seasoned mine in the oven. Gave a beautiful first coat. Cooked fried potatoes & they came out perfect. No real sticking just a few shreds on the side came out easily. Tomorrow a bacon & a frittata. Loved your video, thanks.
Thank you, Susan. A husband who gives De Buyer pans has great taste, but then again, you probably already knew that when you two got married anyway!
Great, informative, thorough video. Your little boy at the end was the cherry on top. I melted.
I bought this pan and followed your seasoning method; the 11 inch is perfect and eggs slide, its heavy enough to hold the heat. Great review and good information passed on.
I’ve have several cast iron skillets original “Wagner” 9” and a 12” used for 20 years. Well seasoned. Great skillets. In 2018 I bought two carbon steel pans. 10” and a 14” wow. They cook as well as cast iron, easier to use due to the weight saving. Cast iron not been used for 3 years
If you ever want to sell the Wagner 12" I'll put it to good use!
omg baby boy grew up so much now! :) i just received my 1st ever de buyer 8” fry pan. thx for the seasoning guide which is the best i found on youtube! ❤
I just received a 12.5" deBuyer Mineral B Pro based on the recommendation of this video. Now I'm back reviewing for seasoning and cooking tips. Thanks for the great review!
I noticed the rivets on my pan are farther down than the pan in this video. In particular, the center of the helper handle rivets are about 1 1/8" or 29mm down from the lip. The parts of the handle connecting to the pan seem more robust.
think you've sold me on my first pro level carbon steel pan, thank you so much for being thorough and honest with your review
You make some of the finest cooking review vids! Thanks, Man!
Thank you, bmm!
Very Helpful Videos... Thanks!
Great indepth review. I loved the old school humor. The laughs and applause are classic :)
You loved the fake, canned applause ? Good grief !
@@runswithwindz9875 I don't know, they have kind of a certain charm to them in these videos, I don't know why
Thank you ever so much!
I'm an induction fan since 20 years (true!) so I needed to tweak. De Buyer Mineral B. Rapeseed oil until smoking and some. In to hot oven after wiping off all oil. 30 min later letting it cool some. Then you oil/potato/salt for 15 min. It's GOLDEN and looks amazing! It's midnight and tomorrow I'm leaving for 4 weeks of solid work. Can't wait to come back to try out the pan!
You're an inspiration, Subscribed of course;)
Love your review of this pan. I just left a message about my De Buyer Mineral B on one of your other videos, and then this one popped up! It's a solid pan, for sure. Thanks to you, I now know the secrets behind seasoning these things!! Great video. Great review. I'm subscribing.
Thank you very much. I'm glad the videos are helpful. Makes it feel worthwhile to make them.
Thank you for the detailed review! I bought this Mineral B Pro as my first carbon steel pan based on this video.
Awesome!! Great pan... many great meals await!
Love the practicality of cooking....rather than doing the seasoning crap beforehand. I followed that advice from you when I bought my first carbon steel frying pan....a De Buyer Carbone plus 24 cm pan. It seasoned very well over time....and does pretty darn great, in regard to being non-stick. I could easily do the fried egg test.
I bought my wife a large Mineral B pan, and am going to try this method of seasoning.
Thanks!
Scott, that was an awesome video all the way through! However, I think my favorite part was the very end where your precious little boy showed up. Thanks for sharing that part!
Thanks! He's a good little guy...
And a car expert too. :-)
Just bought this pan, the 11”. So happy with it already it. Perfect size.
What do you think about just torching off or grinding the epoxy coating on the cheaper De Buyer so you can put it in the oven. Then just season the handle like the rest of the pan in the oven so it doesn't rust? Seems like an easy way to save 50-60 bucks to have a more functional pan.
hey man...i had a blast watching your video...it answered the question about which pan to buy...it made the decision a little easier since i live in provence now....anyway, i just finished cleaning and seasoning my 28cm de buyer pro carbon steel new best friend, following your instructions to the letter, then fried a couple of batches of fried potatoes and shizamm....they turned out perfectly and the pan performed like a dream come true...it's now starting to get that beautiful color thing goin' on...can't wait for the burgers and the steaks the cook it in the oven moment....anyway, thanks for the tips....it's a beautiful thing....
Thank you very much for the compliments. I am really glad the video helped and hearing a story like this make sit all worthwhile. Happy cooking!
Thanks Uncle Scott!!!
I got the 8” DeBuyer Mineral Pro B for Christmas! Hot doggies!!!! What a great pan❤️ Thick body, great ergonomic handle, eggs slip and slide. Seasoned using the potato and salted oil method. My next pan will be the larger DeBuyer Mineral Pro B!🥰❤️🤠Wowie!
I started my carbon steel adventures with the Made In 10”. Seasoned it and had my first joy of non stick eggs (after watching your video on egg cooking technique.) However I find the curved handle really hard to use one handed. Not ergonomic al all. The thinness of the body makes it finicky about using the perfect heat and butter ratio. I’ve only used it stovetop, electric burners, and don’t remember if it came with a little rise in the middle of the pan. It has a slight rise now and the oil, if not using more than I like, avoids the middle when hot. I’ve used it for only 2 months and it mostly performs really well but for the ergonomics and thinness.
Thanks again for your great videos. I owe my egg success to you❤️
DeBuyer Mineral Pro B is for me from now on😎
I ended getting a Mineral B Pro. I chose it because of the handle. I wanted to be able to use it oven. Since I have a an electric coil range I was concerned about the bottom and the side being seasoned. I ended up seasoning it in the oven . You made a great point in a different video about smoke points and temperatures for seasoning. I used grape seed oil because of the high smoke temp. It cleaned up very well and it seasoned pretty easily. I fried an egg and then so bacon. It was slick,
You make some interesting videos with good tips. I appreciate you buy what you test.
Thank you very much! Those Mineral B Pros are awesome...built like a tank. I bet you will make many great meals in it. Happy cooking!
Simply Put......SINCERE THANK YOU!!!! I have been really interested in these types of pans due to the fact I’m simply struggling with the CastIron and your video was Beyond Informative........OUTSTANDING & Keep Me Informed Please!!!!!
Wow... thank you very much for the compliments. Makes doing these videos worthwhile.
I love mine (not the pro, the standard ones are, I think, the same pan but a much simpler steel strap handle
Just got the 11" today and I love the weight to it, almost convinced it can replace a cast iron but we'll see. Thanks for all the hard work you put in, I'll make sure to just keep cooking. Look forward to more pancast to listen to at work.
That was the most thorough documentation of the development of seasoning on a pan that I've seen yet. I've always put my pans through the oven after cooking because it tends to scare me when the cooking surface leaves what looks like a bare metal bald spot like that after cleaning. Made me think it'd rust in those areas, or that the seasoning would develop to be uneven if the color isn't more or less uniform edge-to-edge. Seeing the seasoning develop step by step like really helps me understand what the process of seasoning through cooking naturally looks like. Thanks for the hard work!
Thank you very much! I think people worry too much about the uniform color...it doesn't always exactly equal great seasoning. Cooking is the best way!
Hi I’ve just got my de buyers pan. I used the stovetop method to season it. Put it on the stove after washing the wax off put the gas on medium and watch it change colour then let it cool for 10 minutes and add a light coating of oil. Works ok 👍
Sweet! De Buyers are awesome.
I gotta say, after some of your Matfer reviews and now this .. uncle Scott you have some of the most informative and likewise educational reviews for cookware on RUclips. I hope you keep on making these with more kitchen gear
I had no idea this was the type of pan I see in every restaurant kitchen video until you started creating that black seasoning on them. Subscribed.
Thanks, Refiner!
Hi, once again one of the best videos on carbon steel cookware; however I would make one observation based on personal experience: I have 2 De Buyer pans and I have used them in the oven up to 220c without any visible damage to the handle coating.
By the way, having looked at your cooked Okra it almost persuades me to eat the stuff which I have, hither too, found too slimy. Keep it up!
I certainly can second that using the Mineral B's in tne oven, the only thing I've noticed is a slight discoloration on the coating on the handles probably due to being too near the grill/broiler element when finishing off a dish.
1st tier review. Thank you Scott. I love your videos, God bless your wife's patience. Will continue to watch your reviews. I will be buying this pan thanks to your review, so I am very grateful for all your hard work.
“I ended up cooking three pans of bacon”. The man knows the way to my heart 😎
Is with a defibrillator?
My Pro’s instructions said to wipe with oil and place in oven for an hour. I did that once and had a beautiful, uniform bronze color and it was not stick for a fried egg. Now I just keep cooking and it gets nicer looking each time because I like the black color.
I love your videos! Just bought this pro model after months of waiting for it to come back in stock. Can't wait to start using it. I also have the mineral b wok, crepe pan, and omelet pan. Question: how did you get you mineral b omelet pan to turn black? Thanks for all your work!
Best review! I am in the market for a carbon steel pan. Now I know confidently which pan I will buy.
Wonderful review. de Buyer is pronounced de Booyeh in French and means from the buyer. Typical evian French humour.
My dear grandmother taught me how to cook. Her favourite dish was, "This is what we are eating today."
Her wood stove, pots and pans possibly pre-dated the Revolution.
I am sure she would have enjoyed the products you demonstrate.
Grandmere disliked Michelin Chefs.
"Idiots who buy expensive tyres when they could get them cheaper from Poland."
Nothing better than grandmothers and their pans and cooking advice! I think back to my grandmother and her cast iron skillets for fried okra and corn bread. I am sorry for my pronunciation of "De Buyer"... I don't speak French (but I love French cookware!). I hope you still have some of your grandmother's pots and pans to cook with. Thank you for writing in!
How about yr recipe for okra?😊
Because of your recommendation I have ordered a Mineral B Pro and subscribed to your channel as well! Keep up the good work my friend! 😎
All De Buyer Mineral B pans can be used in an oven... I have been doing it for years..... Many restaurants do the same with them year after year...
Lots of people do. You probably can do it, but the directions say only 10 minutes at 400 degrees. I guess at higher temps for longer, the coating on the handle will melt off.
@@UncleScottsKitchen It's rare to finish any meats in an oven at temps over 375°, so effectively this pans are stovetop to oven pans for most usages.
Uncle Scott's Kitchen Hey, where did you find the Mineral B Pro pan? I’ve been looking all over and I can only find the normal Mineral B series. The Pro line seems to be impossible to buy in Canada.
well I bought a skylight carbon steel pan it came with what looked like a black coating but I scrubbed it for about ten minutes with bar keepers friend and it would not come off so I fallowed the seasoning method that you showed me ,the oven method I have an electric stove so oven method so i am now cooking in the pan everyday and it is seasoned so well i cook a lot of protein in it I just love it ,my wife is fighting me on this type of pan but I will win this one lol. Thank you so much for your you tube page you have given me the confidance to toss coated pans, p.s. not yet but i will lol
Loved the okra! Great job Uncle Scott! 🙌👍
Thank you very much!
Thanks for the video! I just got a de buyer frying pan and this really helped me prepare for my first carbon steel pan
Top notch review - thorough, informative and trustworthy!
Thanks for all your effort - I just ordered the Mineral B 24 inch country skillet after watching your review...
😊 👍🏻
Awesome! If you get a chance, post back and say how it goes with your new pan. I have not tried one of the country pans yet, but one is on the proverbial List of Pans to Try.
I've owned my De Buyer pans for 3 years. LOVE them. HEAVY yes with 10 in + size grab handle is great to have. tip clean when hot just after use then re season a bit. I spray some pam and wipe. Also if sticking bits use a flat metal spatula to scrape pan clean.
thumbs up for the dedication in this video!
UPDATE:
and a new subscriber! *laud applause
STANDING OVATION!
Great video. I was going to try the 5 day seasoning process but you proved its not necessary. Thank you.
"The fried egg test. I kinda feel like I've reached the boss level in a video game."
I can't wait for the Fried Egg Test PlayStation Edition.
I just got my new 11" Mineral B Pro today and I love it! I can't wait till mine look like yours.
Great videos! I bought a Made In Cookware carbon steel pan. This is my first carbon steel which is what led me to your channel trying to season it. Now I'm ready to buy another and need to decide on another Made In or this pan. Would love to see you do a review of the Made In carbon steel.
Thanks! I will check into one and see if I can put one on the proverbial List of Videos to Do.
Yes! Please! Now that you said carbon is great for omelettes, I want to buy another one. So whatever you say is best for omelettes, I'm buying! I had to restock my kitchen last year and I wish I had known about you before because I bought some good ones and some...Aluminum! It's not safe is it? I did get a carbon steel (think Volrath) because I didn't know what carbon steel was and wanted to try something new. Wanted to say Thank You so much because I was having the same problem as your mom, but now my pan is beautiful. You're a great teacher. Thank You!
@@adessachui7777 If it's ONLY for omelettes, the De Buyer 9.5" omelette pan is fantastic... might be my favorite pan. I only use it for eggs and omelettes... can't go in the oven!
Last week I bought a Matfer. This week I bought the debuyer pro 11in. Practiced seasoning in the Matfer since it will go to my daughter now that it is seasoned well. For the Debuyer I did the Matfer method, then the Debuyer oil in bottom method. Then cooked two pans of potatoes and then the fried egg challenge. Wasn’t even a challenge! Going to love using this Debuyer.
:) where can I get tickets to be part of the audience? ;)
Great tip about browning sausage; thanks!
Sold out months and months in advance. Some people camp out!
Just used your video with the delivery of my first CS pan. Thanks so much for the in depth review. Perfect. Greetings from Germany!
You are welcome. Guten tag and weissbier, bitte. That's all the German I know!
Uncle Scott's Kitchen that’s definitely enough German to get by! 😂
Well done. I'm also Uncle Scott and tell bad jokes
But do you get good dry rubs? 😎
I have learned a lot by watching your channel and found things I have done wrong with my little Maffer & Stork, now I am about to purchase an 11 DBe Byer Mineral B Pro using your link. I am tired of meat going from the freezer into the crook pot & eating bland food.
Awesome!!!
@UncleScottsKitchen I have been watching your videos, they are awesome.
Loved the 'in your arterie's' health warning, so many fat addicted cook's seem to imagine they are immortal.
Someday someone will invent a pill so that we can all eat as much heavy delicious food as we want with no ill effects!
@Old Sub Sailor Best not to die of ignorance.
No problem to eat tasty, as long as you work out a bit too compensate to prevent ball shape :-)
@@bigbadboogie6842 Absolutely.
I have 6 DeButed pans. I truly like the Brazing pans. 12 and 9. I must say you showed me a few interesting things. I also like the Crape pan.
Six! Nice! I aspire to six, if my wife will grant me additional storage space in the kitchen to keep them. What all do you cook in the braising pans? I do not have one of those yet. I have just ordered the crepe pan and will be doing a review of it (should be posted in two or three weeks). Do you only cook crepes or other things too in your crepe pan?
@@UncleScottsKitchen I use the Braising Pans for making meat dishes, sauces, and as a wok. I also like them to make Seafood dishes, shrimp, clams, crawfish, and mussels. With veggies and pasta. I also found them handy to make sloppy Joes, tacos, and Meat sauces for pasta. I've even made escargot in them, for an Alfredo Dish I was making.
@@UncleScottsKitchen I lucked out one time while shopping at a Restaurant Supply Store here in Akron. They were going out of business so I received about 50% off.
Hi, I have a De Buyer 11'' skillet and every time I cook bacon in it sticks, well now I know why, thanks for the tip on cooking bacon with these pans. p.s. love your range
Bacon is one of the worst offenders for sticking and leaving stuck bits in the pan. I actually did a whole video on cooking bacon in carbon steel: ruclips.net/video/fQvIy3y4zhg/видео.html . Thanks for the compliments on the range... we definitely went over budget on it, but I use it every day so I feel like I am getting my money's worth over time.
I just got a "Made-In" blue carbon steel 10" skillet. For 65 years, I have been a CI devotee. But, I am now near to 74 and hands are beat all to hell and I wanted less weight. Also, I have done smithing and thus, heat treat. So, curiosity got me. The thickness of the pan is 2mm. It has a comfortable SS handle, with good leverage. Today I "process" seasoned it. I started on stovetop --gas-- with sesame oil. I pre-heated, then with lint free cloth rubbed it up well as it got hotter. I wore a kevlar glove. I only left a thin coat of oil; in and out and bottom. I got bottom and sides to smoke point--450-- and left it to harden for about 5 minutes with med. high heat. Then let it cool slowly. Not real pleased because the sides , in and out, were sticky. So, I went back to old days and grabbed my bacon drippings, a fresh cloth and did a rerun on stove top. Got her smoking great- I was running around like a crazy man shutting down detectors---my Collie was going crazy too. But, even at lower smoke point, I got the solid beginning of hardening. Being a persistent old fart, I could not stop there. So, greased her up again with that bacon and into the oven at 400. ANOTHER round of killing detectors and even opened the door to outside 30* F and used the door as a fan. Gave it an hour, then shut down and let it cool in the oven for another hour. Now, it has deep even blue, no sticky and skillet is flat. Since I scrub in the oil, I had no drip issues---stove top nor oven. First test will be "Old Folks" Medium Breakfast sausage and then I will dare to wipe it out lightly and crack 3 EX Lge. eggs after I rebuild medium heat--hoping for over easy. I season CI with bacon and have for all of those years. Would you like for me to report??
Be careful!
@@UncleScottsKitchen I will use care. If things go South, then I'll re-season using your salt,oil and potato skins. Thank you for all you do for us--it is FUN.
Fact: more people understand the metric system than imperial system. Only the United States, Liberia and Myanmar officially use the imperial measuring system. That's 400M people. Just over 5% of the world's population. And since scientific standards use metric systems a lot of those 5% understand the metric system too.
Funny comment though :)
We speak in the language we are born to. He's American. Deal with it.
@@yourmajesty3569 that doesn't mean people are less likely to understand the most common measuring system in the world.
@@dyvel That is EXACTLY why he's less likely to understand it. American's don't use it.
Why would he speak in a language he doesn't use?
@@yourmajesty3569 come on, you missed the whole point. I'm sure he understands it and realized that this comment would appear.
That's why I wrote thiscomment because I understand the situation and realized your comment would appear.
Makes sense?
@@dyvel No. We don't think about the metric system. Sorry to disappoint you.
After going through yet another nonstick skillet, I just ordered a De Buyer Carbon Plus. I think it’s similar to the mineral B. Can’t wait to try it! Recently bought a carbon steel wok and have been way impressed
Post back and say how you like that Carbone. I haven't used one yet but I will get one eventually. They are supposed to be 3mm thick... that is a good thickness.
@@UncleScottsKitchen just arrived, along with some buzzywaxx I managed to find here in the UK. Wow, pan feels SOLID! Sharp edges. Doing first season now 😊
Oops, took it out of the 260c oven to cool after first season and my oven mitt material melted onto the handle! Really hope I can get it off 🙄 pan looking great though
Do you have a favorite brand of carbon steel skillet? I'm trying to decide on one to buy.
The three brands I like the most are De Buyer, Matfer and Mauviel. All make very high quality carbon steel skillets, and I don't think you could go wrong with any of those.
I want this one!
@@corlissyamasaki3476 I like mine a lot
Hi Uncle Scott - I have a de Buyer mineral B 24cm frying pan that I was not happy with the sealing of - I followed your method and it is now brilliantly non-stick - I've tested with fried egg & omelette - completely non-stick - the big test will come when I saute a chicken breast in the next few days - a chef friend of mine has mentioned using lard at just before smoke point after each fry-pan cooking job to help keep the pan non-stick - it seems the essence of the process is the occasional use of salt with some oil to clean the surface - perhaps with potato peel every so often - then use the lard just before the pan is put away after using it to cook - next job is to re-seal my wok
Awesome! Thank you for the comments and I am glad that your pan is dialed in. Nothing better than seeing an egg sliding in your CS pan! I'd be interested to hear how using that lard goes... I have not tried that.
The laugh track distracts from whatever you were trying to say.
You're an idiot
I agree actually - it adds nothing and is very distracting.
@@asdf12347109 :-)
Great video! I learned so much from you about the pan, seasoning, how much oil/butter to use it effectively, etc.
Thank you, Ann! Glad the videos were helpful...makes doing them worthwhile.
I like the review videos and have learned a lot but the fake applause gets really annoying.
Edit: I could also do without the wife jokes.
Just channeling my inner Henny Youngman... :)
i always use the oven method for the initial seasoning. gives a nice and even foundation to start building upon.
Nice! Oven is a great way to do it.
I have no idea how much is 6 pounds, no one understands it.
Thanks for this video.... I've got a De Buyer Mineral B wok and your video has helped me understand this material better. Thanks.
Thank you very much! Hope you enjoy your pan. Those De Buyers are fantastic.
Get rid of the clapping noises. Totally annoying.
I try to keep the studio audience under control but sometimes they just can't help themselves.
one of the best videos i've seen on carbon steel pans. well done sir.
I absolutely love it when your son chimes in; I miss the days when my son was that age. Fun times….
I’ve owned the regular Mineral B for years. IIRC, the instructions never mentioned anything about it NOT being oven safe. I actually seasoned it in the oven for an hour and left it there until it completely cooled. Have used it in the oven countless times. Zero change in the coated handle.
It's one of those things where it's PROBABLY ok for regular use, but as soon as they say it's OK, someone will season their pan at 550 degrees and damage it. What temps do you get it up to?
@@UncleScottsKitchen 500°F is as high as my oven goes. I’ve temped it and it is accurate. Have dropped steaks in there that high. Handle is still good as new. Have a similar kind of question about the All-Clad 5-Ply Copper. Will comment in that video’s section. 😃
I'm a cast-iron boy but I really enjoy watching your videos featuring of both informative and dramatic!!!! Please share more recipes. BTW I'm seriously considering this carbon steel after watching your video.
Used your seasoning method on my new De Buyer pan. Worked great on my gas burner. Even made home fries like you. Will be pan searing some pork tonight. Could you please let me know if we are supposed to wipe the bottom of the pan with a little oil too after washing? A lot of people on RUclips show how to season a carbon steel pan or cast iron pan after washing but only show the inside of the pans. No one shows you the bottom/outside of these pans and if we're supposed to season it after washing and what it's supposed to look like. Ty. Really enjoy your podcast!
I just got a Matfer yesterday and did the seasoning steps over a charcoal fire. I wasn't sure if I did it right until I saw how your pan turned out. Some color after round one, more color after round two. That's a nice vote of confidence. There was a sticky spot, so I wiped on a little oil and just put the pan over the burner until it smoked a bit. I'll try the fried egg test next morning.
Awesome. Post back and say how it goes with the egg if you have time. I have heard of people seasoning on gas bbq grills but this is the first time anyone has mentioned charcoal so it'd be great to hear how it goes.
The fried egg and the omelette I cooked up right after were exactly how ATK described it: like an air hockey table.
Thing about charcoal on a cold day, it definitely takes longer, but as long as the fire is hot, it will take. I had limited success with a Dutch oven, which I'll chalk up to the much higher mass.
Fantastic video. Thank your for putting it together. Loved your tests. Was holding my breath at the omelette and egg test.
Thanks, Dan! I get a little nervous with that first egg on camera myself!
Thanks for the review. I subscribed once you talked about okra. Fryed okra to me is oh so good. Love it, I don't understand those that know the greatest of fried okra...again thanks for your carbon steel pans. I just bought my first and think I may be getting others. Since I do have an glass top stove, I picked up a 3 burner camp chef stove with 30k btu burners to help season and get the best from my carbon steel cookware.
HOw do you like that Camp Chef? I might have to put one on my Christmas wish list. Fried okra rules!
@@UncleScottsKitchen Not that I can compare it to others that I've never used. It seems well made and is modular, so you have many options to add accessories to make it work best for you. Plus it's mobile, so I could take it anywhere and do a cookout. Simply put, I have no regrets and would buy it again. Hope that helps. Anyways, thanks for all your videos. You helped stop me from making a Made in purchase but on the look at for a De Buyer pro 12 inch pan. Best wishes to you and the family and I'll keep an eye out for your future videos. Okra rules!
Fantastic video. This should be a model for all other equipment reviewers. For example, the part where the instructions said you could only use the pan for 10 minutes in the oven, but Scott double checked with the manufacturer... That is 100% and example of the added value from a thorough review.
Thank you, Nog. I'm probably prouder of that video than any of the others. Will try to keep improving them!
Uncle Scott's Kitchen One thing I would love to see would be a side by side comparison of two different seasoning methods on the same pan at the same time. There’s too much conflicting information about seasoning out there!
Love this video, and I don't mind the clapping at all! Lol
I ordered the 11" Pro and it's coming tomorrow!! I can't wait to start cooking in it!! 🍳
Scott ... Thank You! Lynne and i have been cooking with cast iron on the stove top almost exclusively and i wanted something lighter ... especially for going from top to oven. So i started scouring the internet for information and reviews and luckily came upon your videos. Et Voila as they say up the road in Quebec ... you reviewed pans and taught how to clean, season and cook with them. There are lots of other videos and many of them are good ... but for honest information presented without attitude and BS ... yours do it for me. The 12.5" de Buyer Pro got here yesterday and following your directions it seems the seasoning is coming along perfectly. (But the potato chips are awfully salty. Maybe if i switch from water to beer it'd help.)
Thank you so much for such a great review Uncle Scott!
Just considering to buy a deBuyer pan and so happy to find your review which clears my last tiny hesitation…..
I really liked that Scott purchased the pan with his own money, instead of allowing the manufacturer to give him a free pan in exchange for endorsements. Most of the other cooks on RUclips take free stuff and then use the free gift to make a video. In my mind, this is an integrity issue so my hat is off to Scott for being honest and above board. Secondly, I learned something tonight. Always cook Jimmy Dean sausage or bacon by starting with a cold pan. I did not know this but his explanation makes sense, so I will do that from now on. The pan easily passed the omelet test and the fried egg test, so I'm convinced. Good Job, Scott.
Hello, thank you for wonderful reviews, very useful specially when one decide to spend money on premium cookware like De buyer. You are the best.
I do love your videos and wish you made more. Understand that it is time consuming with a job and a family. I bought the De Buyer omelet pan and love it....Then bought another and have never cleaned the wax off...I will tomorrow. I am also going to try the wrapping handle in crinkled tin foil to use in the oven. Hope I don't have to sacrifice a pan to see if it works. I have tried it with other handles that are not oven safe and it worked.
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Thank you for the compliments! I want to do more videos as well...got to find the time! If you do that tin foil crinkle method, post backand say how it goes... I'd like to hear about that. I love my De Buyer omelette pan too.... might be my favorite pan.
Thanks! Enjoy your videos, and they’re so informative.
The best part was at the very end
This (they) are what fuels me to cook! 🥰