I have been using cast iron for years but struggled with my seasoning using how I was taught many years ago. Following your methods and using seasoning paste everything that ive seasoned with patience works great. This old gal has relearned a lot in the last year. Thin layers of paste that I let harden and they look like lacquer. You are a great teacher.
Low and slow heating and enough fat always does the trick, also move the pan around a little on your stove so it heats up evenly, especially if you have an induction stove.
So many people on RUclips tell you that you must exceed the smoke point temperature to season cast iron. Thanks to this channel, I've learned that it just isn't necessary, and most oils & fats start to polymerize at 350°F. Another good video 👍
I use grapeseed oil. I just found a new way to season, did it 2 or 3 times, dif temps. It worked so good, I didn’t even have to scurb chicken after it was done.
Thank you a lot! I think this is the most comprehensive beginners guide to iron cookware ever! And furthermore, your videos are so enjoyable to watch and listen 😊
Great info as always! I'm a little over 3 years into my carbon steel journey. I have made probably every one of these mistakes except the rust one. In my case (your mileage may vary) I ultimately found I got better seasoning results with a grape seed based paste than I was getting with plain Canola oil. Of course I was simultaneously getting smarter at cooking/use and seasoning technique so could be a combination of factors. I also determined through trial and error that I was guilty of insufficient pre-heating. In my case I was using nice gentle heat, just not waiting long enough to get the pan to an appropriate temperature. I was also tending to cook maybe a little too cool. I've occasionally made the mistake of insufficient fats. Though as my pans have taken on more and deeper seasoning they seem to be a bit more forgiving of that. I've gotten to a point where use and maintenance of the pans is fairly routine. So much so that a couple of weeks ago I decided to do some entirely unnecessary "Hollywood seasoning." That is I intentionally did a couple of rounds of seasoning just to get the pans a nice even dark color. A "working pan seasoning" may have some uneven coloring. I'm going to have a friend and chef visiting and cooking with me, so I want to show off a bit. ;-) Going to sharpen all my knives, oil the cutting board...all that kind of thing.
Haha! That's great, man! I think having pride in your gear is a great quality of a home cook. It's harmless fun showing off your cooking gear to your buddies! I connect and bond with a load of people over simple cookware maintenance. Man, woman, young and old. Good on you!
@@Cook-Culture I just finished cleaning up from dinner. I used my 12" Debuyer which thanks to the "extra" seasoning is solid black. I cubed the chicken and gave it a few minutes to come up to room temp. I pre-heated the pan on lowest setting (gas) and it came up to about 190 f (per my IR gun). Raised the gas a bit and got it to 350 f with cooking olive oil in it (note, not EVO), and the chicken did not stick at all - basically released immediately. Though I let it sear/brown before turning. In short - I'm a big fan / convert to carbon steel. I only use stainless for acidic dishes. Thank you (and Uncle Scott's Kitchen) for showing me the way with Carbon Steel. ;-)
Not all cast iron come seasoned. We have like 3 local (Lithuanian) brands, that sell cheap cast iron cookware made in PRC, which comes with thin black non-smooth enamel coating. You can't tell at first glance it's enamel, but it has it's shade of black color. I don't know how it lasts but my friend bought one - we tried cooking steaks and yeah, it works for that.
Hi, I'm using a carbon steel Pan. It is seasoned and also (relatively) nonstick. But from time to time I have to renew the seasoning, because the seasoning slowly degrades and the pan gets a silver color again (it looks then like the pan shown at 6:30 ). Basically that would not be a problem for me, but that also means that the seasoning leaches into my food. Since seasoning is polymerized oil, I'm somehow concerned if that is healthy, when I eat small amounts of seasoning on a regular basis.
The health effects of polymerized oil is something you should look into. If you followed what I spoke about in the video you will learn about post-seasoning, and how often you should do it.
Great video, Jed! I have a question. I have a nice seasoning on the cooking surface of my DeBuyer Mineral B Pro omelette pan, but the outside bottom of the pan has developed some bare metal areas from moving it around on my electric stovetop. Do I need to do an oven seasoning on the outside of the pan, or just cover in a small amount of oil to protect against rust?
Hey Geoff, I would throw it in the over to lock it down. Alternatively, you can put a bit of oil on it and it will harden with use, but it can be the messier option.
Can I "overcook" the seasoning? I use an induction stove so the bottom of the pan is much hotter than the borders. When the border seasoning is ready, can the bottom be overheated?
Iron cookwares take a bit of learning curve but it's worth all the efforts. Especially if you love to cooking with high heat like stir frying Chinese cuisine. Please don't use non stick, it's will taste horrible and toxic.
I have none of those 4. But main problem is that seasoning of my De Buyers get brighter in the middle, even over months of use. It seems the seasoning just disappears, even if it does not stick to my food, or peel or flake. Still can´t make it work :( I feel those pans need specific surface properties, like with sandpaper or cup brush or whatever to make the seasoning persistent, but I´m afraid of destroying my pans :( and I´m almost always doing postseasoning!
Hey, thanks for the comments. As I said in the video, when people are struggling they believe something is wrong with that pan. You are actually dealing with peeling. Turn your heat down and preheat longer. Post seasoning is something that you should do almost 100% of the time, depending on how you cook.
EGGS, Eggs, eggs - don't cook 'em when cold - room temp is better. Jed - no shipping your products to Oz? EDIT: I made your seasoning paste - t'was a game changer - thanks
Is there a strategy for seasoning in an energy efficient manner? I started using CI/CS at least in part for environmental reasons. Don't want to have to make new, toxic pans every 18 months then landfill them when the coating wears off. Now I have a wonderful collection of lifetime pans that require 10 minute preheat, 15 minute post season, and more hours in the oven at high heat than I care to admit. I feel like I'm saving DuPont employees and the landfill by burning lots of natural gas and coal.
You make a great point. There isn't a perfect way to make heat to cook. Personally, I'm a huge fan of induction for heat transfer, but in some regions electricity comes from coal, which is an issue. I'm very fortunate to live in an area with abundant Hydro-Electric power so induction is a simple choice here.
I have found out I’m allergic to the flaxseed oil, the canola oil and any other oil that you mentioned in this video. So I’m thinking of using beef fat to season my pan any recommendations or would it be the same as you’re describing in the video?
Hi, yes, I think I mentioned in the video at most fats work but some much better than others. Animal fat is ok as long as you cook it very well and use the pan often. It can go rancid if left for too long
I'm over the carbon steel hype. I have for months watched you tube's ad nauseum and have invested in carbon steel pans. It's high maintenance. It takes the joy out of cooking like a leather dry piece of meat. Carbon steel is inferior to stainless steel, enamel coated cast iron or even a good cast iron pan. Don't waste your time and money on these pans. Don't smoke your pans. I don't know what these people smoke? Do you really want to deal with this nonsense of seasoning over and over? Can you squeeze a lemon in your seasoned carbon pan, deglaze with vinegar or wine?
I just found your channel and I appreciate your detailed explanation on the processes 🫶. I have a Lacor Ferrum pan and i put too much oil i think to season because they ended up with thick splotches or burnt oil. 😥😥😥It's hard to get them off through scouring. What should i do to fix it and get ot properly and evenly seasoned? Thank you!
The pan can look bad for a while as you build the seasoning. As long as the polymerization is complete and hardened, you can keep building your seasoning.
I have been using cast iron for years but struggled with my seasoning using how I was taught many years ago. Following your methods and using seasoning paste everything that ive seasoned with patience works great. This old gal has relearned a lot in the last year. Thin layers of paste that I let harden and they look like lacquer. You are a great teacher.
Wonderful! Thank you for the comment!
Low and slow heating and enough fat always does the trick, also move the pan around a little on your stove so it heats up evenly, especially if you have an induction stove.
Great points!
So many people on RUclips tell you that you must exceed the smoke point temperature to season cast iron. Thanks to this channel, I've learned that it just isn't necessary, and most oils & fats start to polymerize at 350°F. Another good video 👍
Glad you liked it! Thanks!
I use grapeseed oil.
I just found a new way to season, did it 2 or 3 times, dif temps. It worked so good, I didn’t even have to scurb chicken after it was done.
Thank you a lot! I think this is the most comprehensive beginners guide to iron cookware ever! And furthermore, your videos are so enjoyable to watch and listen 😊
Glad it was helpful!
Great info as always! I'm a little over 3 years into my carbon steel journey. I have made probably every one of these mistakes except the rust one.
In my case (your mileage may vary) I ultimately found I got better seasoning results with a grape seed based paste than I was getting with plain Canola oil. Of course I was simultaneously getting smarter at cooking/use and seasoning technique so could be a combination of factors.
I also determined through trial and error that I was guilty of insufficient pre-heating. In my case I was using nice gentle heat, just not waiting long enough to get the pan to an appropriate temperature. I was also tending to cook maybe a little too cool. I've occasionally made the mistake of insufficient fats. Though as my pans have taken on more and deeper seasoning they seem to be a bit more forgiving of that.
I've gotten to a point where use and maintenance of the pans is fairly routine. So much so that a couple of weeks ago I decided to do some entirely unnecessary "Hollywood seasoning." That is I intentionally did a couple of rounds of seasoning just to get the pans a nice even dark color. A "working pan seasoning" may have some uneven coloring. I'm going to have a friend and chef visiting and cooking with me, so I want to show off a bit. ;-) Going to sharpen all my knives, oil the cutting board...all that kind of thing.
Haha! That's great, man! I think having pride in your gear is a great quality of a home cook. It's harmless fun showing off your cooking gear to your buddies! I connect and bond with a load of people over simple cookware maintenance. Man, woman, young and old. Good on you!
@@Cook-Culture I just finished cleaning up from dinner. I used my 12" Debuyer which thanks to the "extra" seasoning is solid black. I cubed the chicken and gave it a few minutes to come up to room temp. I pre-heated the pan on lowest setting (gas) and it came up to about 190 f (per my IR gun). Raised the gas a bit and got it to 350 f with cooking olive oil in it (note, not EVO), and the chicken did not stick at all - basically released immediately. Though I let it sear/brown before turning. In short - I'm a big fan / convert to carbon steel. I only use stainless for acidic dishes. Thank you (and Uncle Scott's Kitchen) for showing me the way with Carbon Steel. ;-)
@@philipstaite4775 good on you! Such great results!! Scott will never steer you wrong!
Not all cast iron come seasoned. We have like 3 local (Lithuanian) brands, that sell cheap cast iron cookware made in PRC, which comes with thin black non-smooth enamel coating. You can't tell at first glance it's enamel, but it has it's shade of black color. I don't know how it lasts but my friend bought one - we tried cooking steaks and yeah, it works for that.
Fair enough. Yes, enameled iron cookware is totally different animal
Excellent instructional video!
Glad you enjoyed it!
It’s really mutter what oil you use as your paste based on beeswax (fatty acid) , canola, etc. guess which component has lowest smoking point ?
Hi, I'm using a carbon steel Pan. It is seasoned and also (relatively) nonstick. But from time to time I have to renew the seasoning, because the seasoning slowly degrades and the pan gets a silver color again (it looks then like the pan shown at 6:30 ). Basically that would not be a problem for me, but that also means that the seasoning leaches into my food.
Since seasoning is polymerized oil, I'm somehow concerned if that is healthy, when I eat small amounts of seasoning on a regular basis.
The health effects of polymerized oil is something you should look into. If you followed what I spoke about in the video you will learn about post-seasoning, and how often you should do it.
good point. I think seasoning is kind of bioplastic then. don´t want to have it in my body either :( but rarely finding infos on that.
I've wondered this as well
Great video, Jed! I have a question. I have a nice seasoning on the cooking surface of my DeBuyer Mineral B Pro omelette pan, but the outside bottom of the pan has developed some bare metal areas from moving it around on my electric stovetop. Do I need to do an oven seasoning on the outside of the pan, or just cover in a small amount of oil to protect against rust?
Hey Geoff, I would throw it in the over to lock it down. Alternatively, you can put a bit of oil on it and it will harden with use, but it can be the messier option.
Thanks, Jed!
Can I "overcook" the seasoning? I use an induction stove so the bottom of the pan is much hotter than the borders. When the border seasoning is ready, can the bottom be overheated?
Yes, you can overcook the center. This can degrade the seasoning. The best approach is to cook at medium heat for longer. That will do it.
Iron cookwares take a bit of learning curve but it's worth all the efforts. Especially if you love to cooking with high heat like stir frying Chinese cuisine. Please don't use non stick, it's will taste horrible and toxic.
I have none of those 4. But main problem is that seasoning of my De Buyers get brighter in the middle, even over months of use. It seems the seasoning just disappears, even if it does not stick to my food, or peel or flake. Still can´t make it work :( I feel those pans need specific surface properties, like with sandpaper or cup brush or whatever to make the seasoning persistent, but I´m afraid of destroying my pans :(
and I´m almost always doing postseasoning!
Hey, thanks for the comments. As I said in the video, when people are struggling they believe something is wrong with that pan. You are actually dealing with peeling. Turn your heat down and preheat longer. Post seasoning is something that you should do almost 100% of the time, depending on how you cook.
EGGS, Eggs, eggs - don't cook 'em when cold - room temp is better. Jed - no shipping your products to Oz? EDIT: I made your seasoning paste - t'was a game changer - thanks
We do once in a while. Send me an email and let me know what you'd like.
Is there a strategy for seasoning in an energy efficient manner?
I started using CI/CS at least in part for environmental reasons. Don't want to have to make new, toxic pans every 18 months then landfill them when the coating wears off.
Now I have a wonderful collection of lifetime pans that require 10 minute preheat, 15 minute post season, and more hours in the oven at high heat than I care to admit.
I feel like I'm saving DuPont employees and the landfill by burning lots of natural gas and coal.
You make a great point. There isn't a perfect way to make heat to cook. Personally, I'm a huge fan of induction for heat transfer, but in some regions electricity comes from coal, which is an issue. I'm very fortunate to live in an area with abundant Hydro-Electric power so induction is a simple choice here.
I need to nail down the oven method... My pans have superior seasoning on wrong side that is bottom...
Haha! You'll get there!
I have found out I’m allergic to the flaxseed oil, the canola oil and any other oil that you mentioned in this video. So I’m thinking of using beef fat to season my pan any recommendations or would it be the same as you’re describing in the video?
Are you allergic to Crisco? That works well for some people. Same with strained bacon fat or duck fat.
Hi, yes, I think I mentioned in the video at most fats work but some much better than others. Animal fat is ok as long as you cook it very well and use the pan often. It can go rancid if left for too long
@@Cook-Culturewould clarified butter be in the same boat?
@@djC653 I haven't tried. Let me know how it goes!!
What if you’ve never been able to season your pan from the beginning but it’s not brand new?
That all depends on what the pan is like. Generally, you can give it a good scour and get it ready for seasoning.
You do know, that you have a "how to" video on your channel about seasoning, where a chef makes it smoke A LOT, right?
Smoke is not bad, just unnecessary. It's a correlation, not a causation.
I'm over the carbon steel hype. I have for months watched you tube's ad nauseum and have invested in carbon steel pans.
It's high maintenance. It takes the joy out of cooking like a leather dry piece of meat.
Carbon steel is inferior to stainless steel, enamel coated cast iron or even a good cast iron pan.
Don't waste your time and money on these pans. Don't smoke your pans. I don't know what these people smoke?
Do you really want to deal with this nonsense of seasoning over and over?
Can you squeeze a lemon in your seasoned carbon pan, deglaze with vinegar or wine?
I just found your channel and I appreciate your detailed explanation on the processes 🫶. I have a Lacor Ferrum pan and i put too much oil i think to season because they ended up with thick splotches or burnt oil. 😥😥😥It's hard to get them off through scouring. What should i do to fix it and get ot properly and evenly seasoned? Thank you!
Oh by the way it is 40 cm and won't fit in the oven 😢
The pan can look bad for a while as you build the seasoning. As long as the polymerization is complete and hardened, you can keep building your seasoning.