Thanks for your comment. I have two channels, one is this channel and the other is a shaving channel. I get 100% more critics on this channel than on my shaving channel. Perhaps it is the food those critics, that leave weird comments, eat...don't know?
I am new to carbon steel, I have the 10” and the 8” matfer pans. These videos, with something so simple as cooking an egg, different oils, different Ways, is so awesome, and very educational! Thank you for sharing your wealth of knowledge and experience, it really helps, and makes a big difference. Always look forward to your new videos!
Rick..every carbon steel pan cooks differently and there are dozens of variables to deal with: heat, size of the pan, your method, etc. That is what makes it a challenge. As you adapt to the cooking "thingy" you become better...it takes time and you ruin a lot of dishes before becoming proficient. Thanks for your comment.
Thanks for pointing out the gray lines/streaks that are showing on the egg white when flipped. I've just purchased a Matfer Bourgeat 8 5/5 a week ago, first CS purchase ever, I am pleased with the seasoning (used oven,) however, I freaked out when I saw the gray lines on the egg white. I figured it can't be rust, but, then, what could it be. I have been working with seasoning, where I removed and started over. Still some lines. So, you have solved the mystery. It's Iron. So I thank you for that, and for your attention to details and reading the viewer's mind. Good day
Thank you for replying. Actually, the iron is good for you...it will do you no harm. Sometimes things like this can drive you crazy. If you have any further questions...just post them and I will try to answer them. Happy cooking with carbon steel..
I bought a carbon steel pan couple months ago, I can fry eggs without sticking and now I learned to use stainless steel pan as well, comparing both I prefer the SS Pan, is lighter and easier to clean. I still use the carbon steel but much less often.
I saw a video (I think it was on the Scott's Kitchen channel) that demonstrates how the temperature of the food is important too. For example, start with the egg. Crack the egg into a bowl well ahead of cooking, and let it sit until it is at room temperature. If you cook an egg, bacon, or sausage cold from the fridge, that lowers the temperature of the pan when dropped it into a heated skillet. For pork products cook with the pan at room temperature if your bacon or sausage is cold out of the fridge. Start at a low temperature. According to the science, cold food expands the metal, and makes the skillet less non stick. As the pan heats up the pores in the surface of the skillet contract and close up. Trust me. You can season a carbon steel pan once, and if you follow these rules, nothing sticks. I have one pan that I can do it all in, and it is carbon steel. This way you can use less oil. Try it. Let me know. Thanks.
Dave..thank you very much for the info. ....Lately, I have been letting my eggs sit out of the frig for a bit to get them at room temp and they do not stick. When I make Cantanese eggs in my wok it has to be fairly hot before I add the eggs. I preheat the wok, add coconut oil and when the oil is hot I add the eggs. I then fold the eggs over on themselves and bring them up the sides of the wok and keep layering the eggs...it turns out great. I will make a video on it.
I've had a 14" x 24" carbon steel griddle that has stayed over the two right side burners on my stove for over 15 years. 100% non stick, I can blow eggs across it with my breath with virtually no oil. Carbon steel and cast iron are just as non stick as a brand new non stick pan and they get better with age while the non stick is in the trashcan in 2 years.
New to CS. I bought a couple de buyers and ive been religiously trying to season on a regular glass top stove. While it looks nicely seasoned i can get a decent omelet if i don't stutter too much. But if i do scramble the oil layer gets kicked up and the egg sticks. Conversely, when i fry an egg it also gets stuck and won't release the egg. Many times the yolk leaks out when i try to get the spatula under it. I have no problems with cast iron being non stick. So i had high hopes knowing what i am doing. I haven't tried oven seasoning yet or any of the "potato peel" method which i hoped wasn't really necessary. Any thoughts?
I found 3 to be the sweet spot on an electric range with a carbon steel pan vs 4 with a teflon pan. Maybe try a lower heat setting for eggs, gently set the egg in the pan. Seasoning will take a few cooks along with finding your ideal cooking temps for your range. The first time my eggs stuck and burnt, now they slide around the pan.
The only people I've ever heard complain about carbon steel or cast iron are those who don't know how to cook with them. The same people that use the same cheap stainless steel knife for years without ever sharpening it and only buy Teflon. Haha.
Crazy how people think cheap Teflon pans are good and rebuy them every couple of years. My cast iron is my everyday pan and I'm waiting on my carbon steel ones to arrive.
would the eggs have stuck had you used a lot less butter? I got a cs pan from Lidl, it was only like 10 bucks or so. Seasoned it with avocado oil, then wiped it probably 5 more times with avocado oil soaked paper towel. Did this on outdoor gas grill so that each time, it would smoke off nicely. I let it cool and it looked and felt nicely seasoned, not tacky at all. Then later I put it on cooktop, put some ghee in it and coated the bottom, cracked a couple of eggs into it, and they stuck really badly. So the bottom was coated with the ghee, but I was using way less of it than you are using. I'm not down on the cs, but still trying to master it. I had already used it for burgers and it's really good at that.
Try cooking with butter about a dozen times and then try the ghee. Butter has more butter fat in it and it works better till you get your pan broken in.
Those spots are from the iron that the pan is made of. They are not harmful. If I used Flaxseed to season it...it would be flacks from the Flaxseed seasoning...I had that happen before that is why I do not use Flaxseed to season any of my carbon steel cookware.
@@r7eagle_ that doesn't make sense, those are carbon steel pans. If the material flaked off, it would indicate it is brittle and thus the whole thing would shatter. The black flakes are from the polymerized coating from seasoning, breaking off cuz it became brittle over time and stopped adhering to the steel.
butter is one of the best grease to make it nonstick. I heard it's because of its short chain structure... There're always trade offs. The more it's cooked or processed the less healthier it gets. The healthier the oil the less tasty it is. Like flaxseed oil. Compare to butter it tastes like sh*t. Eating least processed fat like nuts and seeds will be the best but ... If we care about our health that much, we would already be doing research about this. So never mind. Carbon steel pan is great. I'm using it sometimes. It looks gorgeous and dangerous at the same time.
I will make another video just for you. It will be on how to make an egg sunny side up or basted. I will use less oil or butter understanding that the amt of butter oil is a personal thing. Thanks for your comment. Perhaps you have a video you could show me as to how you cook an egg in a carbon steel pan.
@@r7eagle_ It is notable that the majority of the coconut oil and/or butter slide off the food and remain in the pan. I'm with you...the oils are a great lubricant, add some flavour, and aren't a health risk in these quantities. Carbon steel and/or cast iron are the way to go. Oh and...get some exercise everyone.
Coconut oil and butter are 2 of the best fats you can use while cooking, along with lard, beef tallow, olive oil and avocado oil.. The worst ones are refined/ hydrogenated seed oils such as canola, soybean oil etc. Also, eggs are not bad for you. Your heart attack will come from eating the food pyramid amount of carbohydrate / grains and highly processed foods with high amounts of sugar and salt..
Meh............This is just simple frying. You want to talk poaching in fat come by my place some weekend when the kids are home. I'm dropping eggs in the grease from 2lbs of bacon and basting them with a spoon, no flipping required. That's how you make grease poached eggs, lol.
@@yertelt5570 Bacon grease....hum...let's see....My mom use to make creamed spinach on toast and made the cream spinach with bacon grease....it gave it great flavor. Some say bacon grease is bad for the heart....my mom lived to 96 so it really did not hurt her. She did not want to live to 100 because she did not want a birthday card from the President of the USA. It was Obama at that time and she hated Obama...so she screwed him in the end....lol
@@r7eagle_ Sounds like she was a real ticket, lol, but sorry for your loss. Funny how many obits you read where the person lived an uncommonly long life and they either smoked, drank, or ate red meat and bacon everyday or a combination there of. If not all the above. Lol!
Did anybody honestly think it was going to stick swimming in a pool of butter and coconut oil nothing will stick in any pain with that much butter and coconut oil these videos make no sense
For your information..The French use a lot more butter than I. If you don't like the video you do not have to watch it. Also, why don't you just stick to a Teflon pan. My mission in life is not to please everyone.
@@r7eagle_ No hate, but the French definitly do not use that much butter to fry a single egg because it's just wastefull and unnecessary. Sources: am french. In an omelette tho definitly, as it emusify with the eggs and make it softer and more flavorfull. However the chinese do use that much (oil not butter) to fry eggs because they baste it !
@@tazman572 The last time Jacques Pépin worked as a chef in France was literally more than 60 years ago. While a lot of stuff he does are indeed classics of French cuisine He is now an american chef and cater to an american audience since countless decades Prime exemple is how he calls the "brown bits" on the pan "fond", because that's how the americans call it. Whereas for the entirety of chefs in France, these are called "sucs de cuisson" and a "fond" is a stock Jacques Pépin has done a lot, but what he says and do, do not necessarly represent France. Also i'm exegerating but pretty much no one knows who he is in France (relatively to americans)
Great video, love how you handle the less than constructive critics, very classy.
Thanks for your comment. I have two channels, one is this channel and the other is a shaving channel. I get 100% more critics on this channel than on my shaving channel. Perhaps it is the food those critics, that leave weird comments, eat...don't know?
@@r7eagle_ I'll have to check out your shaving channel sometime, I'm a double edge safety razor guy. Haven't bought a "cartridge" blade in years.
@@yertelt5570 My shaving channel is Robin Hood Shaving Artisans. Enjoy
I am new to carbon steel, I have the 10” and the 8” matfer pans. These videos, with something so simple as cooking an egg, different oils, different Ways, is so awesome, and very educational! Thank you for sharing your wealth of knowledge and experience, it really helps, and makes a big difference. Always look forward to your new videos!
Rick..every carbon steel pan cooks differently and there are dozens of variables to deal with: heat, size of the pan, your method, etc. That is what makes it a challenge. As you adapt to the cooking "thingy" you become better...it takes time and you ruin a lot of dishes before becoming proficient. Thanks for your comment.
@@r7eagle_ please, tell me what size of steel pan is the most useful for everyday cooking for one?
@@serge26117 If you had only one pan to buy I would buy a 10 or 11-inch pan.
@@r7eagle_ Thank you very much)
Finally an egg demonstration where the egg is all brown instead of white. Perfect looking egg
Thanks for pointing out the gray lines/streaks that are showing on the egg white when flipped. I've just purchased a Matfer Bourgeat 8 5/5 a week ago, first CS purchase ever, I am pleased with the seasoning (used oven,) however, I freaked out when I saw the gray lines on the egg white. I figured it can't be rust, but, then, what could it be. I have been working with seasoning, where I removed and started over. Still some lines.
So, you have solved the mystery. It's Iron.
So I thank you for that, and for your attention to details and reading the viewer's mind.
Good day
Thank you for replying. Actually, the iron is good for you...it will do you no harm. Sometimes things like this can drive you crazy. If you have any further questions...just post them and I will try to answer them. Happy cooking with carbon steel..
I bought a carbon steel pan couple months ago, I can fry eggs without sticking and now I learned to use stainless steel pan as well, comparing both I prefer the SS Pan, is lighter and easier to clean. I still use the carbon steel but much less often.
I saw a video (I think it was on the Scott's Kitchen channel) that demonstrates how the temperature of the food is important too.
For example, start with the egg. Crack the egg into a bowl well ahead of cooking, and let it sit until it is at room temperature. If you cook an egg, bacon, or sausage cold from the fridge, that lowers the temperature of the pan when dropped it into a heated skillet. For pork products cook with the pan at room temperature if your bacon or sausage is cold out of the fridge. Start at a low temperature.
According to the science, cold food expands the metal, and makes the skillet less non stick. As the pan heats up the pores in the surface of the skillet contract and close up.
Trust me. You can season a carbon steel pan once, and if you follow these rules, nothing sticks. I have one pan that I can do it all in, and it is carbon steel. This way you can use less oil. Try it. Let me know.
Thanks.
Dave..thank you very much for the info. ....Lately, I have been letting my eggs sit out of the frig for a bit to get them at room temp and they do not stick. When I make Cantanese eggs in my wok it has to be fairly hot before I add the eggs. I preheat the wok, add coconut oil and when the oil is hot I add the eggs. I then fold the eggs over on themselves and bring them up the sides of the wok and keep layering the eggs...it turns out great. I will make a video on it.
@@r7eagle_ I'll be sure to watch. I love Asian cuisine.
As someone working with metal every day your comment confuses me. Metal shrinks when cooling down and expands when heated up.
I've had a 14" x 24" carbon steel griddle that has stayed over the two right side burners on my stove for over 15 years.
100% non stick, I can blow eggs across it with my breath with virtually no oil.
Carbon steel and cast iron are just as non stick as a brand new non stick pan and they get better with age while the non stick is in the trashcan in 2 years.
Way too much oil! But was fun seeing you flip the egg like a champ. Lol
I love oil....lol
Its healthy
Good video, thanks.
Is butter necessary to make it nonstick?
New to CS. I bought a couple de buyers and ive been religiously trying to season on a regular glass top stove. While it looks nicely seasoned i can get a decent omelet if i don't stutter too much. But if i do scramble the oil layer gets kicked up and the egg sticks. Conversely, when i fry an egg it also gets stuck and won't release the egg. Many times the yolk leaks out when i try to get the spatula under it. I have no problems with cast iron being non stick. So i had high hopes knowing what i am doing. I haven't tried oven seasoning yet or any of the "potato peel" method which i hoped wasn't really necessary. Any thoughts?
I found 3 to be the sweet spot on an electric range with a carbon steel pan vs 4 with a teflon pan. Maybe try a lower heat setting for eggs, gently set the egg in the pan. Seasoning will take a few cooks along with finding your ideal cooking temps for your range. The first time my eggs stuck and burnt, now they slide around the pan.
i think first of all you need a pan with good seasoning first. Then good control of temp during cooking is necessary.
The only people I've ever heard complain about carbon steel or cast iron are those who don't know how to cook with them. The same people that use the same cheap stainless steel knife for years without ever sharpening it and only buy Teflon. Haha.
It is amazing how people justify their purchases....lol
Crazy how people think cheap Teflon pans are good and rebuy them every couple of years. My cast iron is my everyday pan and I'm waiting on my carbon steel ones to arrive.
100% on point!
Thank you.
would the eggs have stuck had you used a lot less butter? I got a cs pan from Lidl, it was only like 10 bucks or so. Seasoned it with avocado oil, then wiped it probably 5 more times with avocado oil soaked paper towel. Did this on outdoor gas grill so that each time, it would smoke off nicely. I let it cool and it looked and felt nicely seasoned, not tacky at all. Then later I put it on cooktop, put some ghee in it and coated the bottom, cracked a couple of eggs into it, and they stuck really badly. So the bottom was coated with the ghee, but I was using way less of it than you are using. I'm not down on the cs, but still trying to master it. I had already used it for burgers and it's really good at that.
Try cooking with butter about a dozen times and then try the ghee. Butter has more butter fat in it and it works better till you get your pan broken in.
hmmm, i wonder if those black spots are the seasoning flaking off, rather than metal flakes.
Those spots are from the iron that the pan is made of. They are not harmful. If I used Flaxseed to season it...it would be flacks from the Flaxseed seasoning...I had that happen before that is why I do not use Flaxseed to season any of my carbon steel cookware.
@@r7eagle_ that doesn't make sense, those are carbon steel pans. If the material flaked off, it would indicate it is brittle and thus the whole thing would shatter. The black flakes are from the polymerized coating from seasoning, breaking off cuz it became brittle over time and stopped adhering to the steel.
Same thing with good old-fashioned American made iron skillets.
butter is one of the best grease to make it nonstick. I heard it's because of its short chain structure... There're always trade offs. The more it's cooked or processed the less healthier it gets. The healthier the oil the less tasty it is. Like flaxseed oil. Compare to butter it tastes like sh*t. Eating least processed fat like nuts and seeds will be the best but ... If we care about our health that much, we would already be doing research about this. So never mind. Carbon steel pan is great. I'm using it sometimes. It looks gorgeous and dangerous at the same time.
Are you eating an egg or oil ?
Looking forward to seeing your omelette video. Perhaps check out Jacques Pépin omelette video's before you do.
Stay tuned...I will attempt to get a video up on 24 Jan 2020....I will be using the Matfer Bourgeat pan.
@@r7eagle_ great, look forward to seeing how it goes.
In France, we don't use that much butter and we don't ever flip the egg
I will make another video just for you. It will be on how to make an egg sunny side up or basted. I will use less oil or butter understanding that the amt of butter oil is a personal thing. Thanks for your comment. Perhaps you have a video you could show me as to how you cook an egg in a carbon steel pan.
Much healthier than Americans 🤣
Where can I purchase this pan?
eBay
Thats quite a lot of butter & oil.
coconut oil, butter and eggs!? Sheesh... heart attack around the corner! Thanks for the good video though. I wish you health.
But I like butter!...lol
@@r7eagle_ It is notable that the majority of the coconut oil and/or butter slide off the food and remain in the pan.
I'm with you...the oils are a great lubricant, add some flavour, and aren't a health risk in these quantities.
Carbon steel and/or cast iron are the way to go.
Oh and...get some exercise everyone.
Coconut oil and butter are 2 of the best fats you can use while cooking, along with lard, beef tallow, olive oil and avocado oil..
The worst ones are refined/ hydrogenated seed oils such as canola, soybean oil etc. Also, eggs are not bad for you.
Your heart attack will come from eating the food pyramid amount of carbohydrate / grains and highly processed foods with high amounts of sugar and salt..
wish you would have actually shwon the size of the flame...your numers mean nothing to me
I prefer Ghee.
Gay?
@@ILoveTheAllCreator Ghee? Clarified butter.
Too much oil, but fun to watch.
With that much oil and butter in your pan No wonder your eggs don't stick
I like butter
Crap pans can still stick even with a ½ cup of oil.
THis is called poaching.
Right on....
Meh............This is just simple frying. You want to talk poaching in fat come by my place some weekend when the kids are home. I'm dropping eggs in the grease from 2lbs of bacon and basting them with a spoon, no flipping required. That's how you make grease poached eggs, lol.
@@yertelt5570 Bacon grease....hum...let's see....My mom use to make creamed spinach on toast and made the cream spinach with bacon grease....it gave it great flavor. Some say bacon grease is bad for the heart....my mom lived to 96 so it really did not hurt her. She did not want to live to 100 because she did not want a birthday card from the President of the USA. It was Obama at that time and she hated Obama...so she screwed him in the end....lol
@@r7eagle_ Sounds like she was a real ticket, lol, but sorry for your loss. Funny how many obits you read where the person lived an uncommonly long life and they either smoked, drank, or ate red meat and bacon everyday or a combination there of. If not all the above. Lol!
Well yea with that much oil of course it won’t stick , let’s see it with 25% of oil you used 🧐
Too much fat is not
good for the health bro be careful
Agreed. However, you need fat for your hormones.
Did anybody honestly think it was going to stick swimming in a pool of butter and coconut oil nothing will stick in any pain with that much butter and coconut oil these videos make no sense
For your information..The French use a lot more butter than I. If you don't like the video you do not have to watch it. Also, why don't you just stick to a Teflon pan. My mission in life is not to please everyone.
@@r7eagle_ No hate, but the French definitly do not use that much butter to fry a single egg because it's just wastefull and unnecessary. Sources: am french.
In an omelette tho definitly, as it emusify with the eggs and make it softer and more flavorfull.
However the chinese do use that much (oil not butter) to fry eggs because they baste it !
@@r7eagle_
The perfect reply to Walter.
@@格温德琳野兔
Check out how Jacques Pépin demonstrates how to fry an egg. He begs to differ with you on how much butter to use.
@@tazman572 The last time Jacques Pépin worked as a chef in France was literally more than 60 years ago.
While a lot of stuff he does are indeed classics of French cuisine
He is now an american chef and cater to an american audience since countless decades
Prime exemple is how he calls the "brown bits" on the pan "fond", because that's how the americans call it.
Whereas for the entirety of chefs in France, these are called "sucs de cuisson" and a "fond" is a stock
Jacques Pépin has done a lot, but what he says and do, do not necessarly represent France.
Also i'm exegerating but pretty much no one knows who he is in France (relatively to americans)