I thought you had to bake it slightly over the oils smoke point, but this was done at 375? Avocado oil has a smoke point of around 520. Can someone touch on this?
according to other source, you don't necessarily have to reach smoke point for oil to polymerize. Smoke is a good indication that the temp is high enough to polymerize, but not necessary (some even argue that it's too high and create carbon residue, that's why a higher temp usually creates darker seasoning)
I think time in the heat is more important than reaching a certain temp. Also if doing multiple season layers, letting the pan cool down between each season coat is something a lot of people overlook
I heard carbon steel pans tend to warp, so I like that you seasoned at a mild temperature, not some hot temperature. I do wonder whether proper intro seasoning can eliminate later warping that others experience, or do you just have to cook with a more gentle temperature changes on a carbon steel pan?
Warping is caused by starting out on heat that is too high,.. especially on electric stovetops. Start a cold pan on low for maybe 45-60 seconds, then gradually increase the heat. It's the same for cast iron.
No oven for the ones with the handle that is not oven safe for more than 10 minutes (that will be the Mineral B). You can use oven for blue carbon and Mineral B Pro :)
Not necessarily. The idea is to achieve polymerisation. This happens well below smoke point. If we get to the smoke point and even exceed it, we tend to burn the oil and have carbon residue that might be harmful for health. The secret to get a good seasoning is to keep it in the oven long enough. I like to use sunflower seed oil (smoke point 440 degrees) and season the pans in the oven heated at 400, but lower will work too.
Everything I see here is completely opposite of what the website and professional chefs say. Absolutely no avocado oil ,olive oil ,and or coconut oils should not be used. Its supposed to be in a 450 oven.
Any oil or fat works But the higher the smoke point the more durable the seasoning will be So avocado oil is great, but expensive to use Extra virgin olive oil works, but is inferior for seasoning
Not the best way. Before the oil coating, burn the pan to blue color first, then apply thin coat of oil, burn again on stove top until seeing smoke, done. First few batch of cooking, cook stir fry vegetables to build up the nonstick coating first. For cleaning, small amount of water while the pan on burner, use a plant fiber brush(like Chinese wok brush) to brush the sauce off....never use dish soaps. The oven method is for cast iron cookware. Carbon steels are difference. It doesn't retain reasoning as good as cast iron. So, it's a waste of time to baking it in oven.
Not true. Carbon steal retains seasoning just as good as cast iron. There is nothing wrong with seasoning in the oven. Although best to just cook with it, and it'll season beautifully in time.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
damn that is a clean seasoning. well done
Best video and method for De Buyer 👍
How does it react to acidic food ??
I thought you had to bake it slightly over the oils smoke point, but this was done at 375? Avocado oil has a smoke point of around 520. Can someone touch on this?
according to other source, you don't necessarily have to reach smoke point for oil to polymerize. Smoke is a good indication that the temp is high enough to polymerize, but not necessary (some even argue that it's too high and create carbon residue, that's why a higher temp usually creates darker seasoning)
I think time in the heat is more important than reaching a certain temp. Also if doing multiple season layers, letting the pan cool down between each season coat is something a lot of people overlook
I heard carbon steel pans tend to warp, so I like that you seasoned at a mild temperature, not some hot temperature.
I do wonder whether proper intro seasoning can eliminate later warping that others experience, or do you just have to cook with a more gentle temperature changes on a carbon steel pan?
Warping is caused by starting out on heat that is too high,.. especially on electric stovetops. Start a cold pan on low for maybe 45-60 seconds, then gradually increase the heat. It's the same for cast iron.
I just got one in Amazon, but it is a bit sticky, is it normal? It looks used to me😂
There's a wax coating on it to keep it from rusting during storage and shipping. That's why it says wash it
De buyer say no oven 😮
for the normal mineral B model, the pro model like in the video uses stainless steel handles which is oven safe
No oven for the ones with the handle that is not oven safe for more than 10 minutes (that will be the Mineral B). You can use oven for blue carbon and Mineral B Pro :)
You're now saying 375 F. On your website, you say 475F !
I'm about to season mine should I do 475?
@@patricecole6013yes, it seems to me that 375 is rather low.
Yeah 375 is low, I do anywhere from 450+
Since they’re using avocado oil in this video, shouldn’t it be 475F to hit smoke point so that polymerization occurs?
@@wozzinator All oils of the same variety are slightly different but yes, you want to hit smoke point at a minimum.
yes, I think they made a typo and that they meant 450 degrees. Getting to the smoke point is key.
Not necessarily. The idea is to achieve polymerisation. This happens well below smoke point. If we get to the smoke point and even exceed it, we tend to burn the oil and have carbon residue that might be harmful for health. The secret to get a good seasoning is to keep it in the oven long enough. I like to use sunflower seed oil (smoke point 440 degrees) and season the pans in the oven heated at 400, but lower will work too.
She ended with let it cool and remove….
Remove what ?
Remove from oven obviously
Remove the skillet from the interior of the oven it was just in for an hr.
I'm returning my so called wok, very unstable on the burner. Maybe their other pans are cool but not the small wok. Don't buy that piece for sure.
Not outside of the pan….gosh
You absolutely can. No reason not to.
Everything I see here is completely opposite of what the website and professional chefs say. Absolutely no avocado oil ,olive oil ,and or coconut oils should not be used. Its supposed to be in a 450 oven.
Avocado oil is fine, it’s neutral and has a high smoke point
The temp being 450 isn't a big deal. You can do 350 just fine as well. It will still polymerize all the same.
Extra virgin oil can be used without any problem at 250 Celsius. Thats well over ur 450 Farenheint
Any oil or fat works
But the higher the smoke point the more durable the seasoning will be
So avocado oil is great, but expensive to use
Extra virgin olive oil works, but is inferior for seasoning
Not the best way. Before the oil coating, burn the pan to blue color first, then apply thin coat of oil, burn again on stove top until seeing smoke, done.
First few batch of cooking, cook stir fry vegetables to build up the nonstick coating first.
For cleaning, small amount of water while the pan on burner, use a plant fiber brush(like Chinese wok brush) to brush the sauce off....never use dish soaps.
The oven method is for cast iron cookware. Carbon steels are difference. It doesn't retain reasoning as good as cast iron. So, it's a waste of time to baking it in oven.
Not true. Carbon steal retains seasoning just as good as cast iron. There is nothing wrong with seasoning in the oven. Although best to just cook with it, and it'll season beautifully in time.
How do you burn until blue?
Don’t put in oven 😢