It's not much different at all, but De Buyer ran a special sale exclusively for all of us here at Uncle Scott's Kitchen for Black Friday, so I wanted to do a special video based on those pans because there should be some people who are new to carbon steel receiving them as gifts for Christmas and who will need info on them. If you have a Smithey or a Lodge, those come pre-seasoned so you don't need to do the initial cleaning, but you could use these directions for subsequent re-seasonings. If you have a Matfer, the initial cleaning is more in-depth and requires the potato peels oil and salt method. But after that it should work, and for any pan with an oven-safe handle these directions should work.
Thank you Uncle Scott for another great video. Your channel changed the way I cook and now food is crunchier/crustier outside and juicier inside, its amazing how much better Carbon Steel and Cast iron are vs. non stick cookware (that was my daily pan before). My only wish - if I could have learnt it sooner:). Crepes in my newly acquired De Buyer crepe pan-s:) (thanks to your sale) come out exactly how my mom cooked them . I am originally from Ukraine and Crepes are a common dish for breakfast, lunch - stuffed with ground meat, desert with yogurt and jam …etc. Over last 20 years I bought several pans here in US to try to replicate my childhood recipes and none ever quite worked. De Buyer Crepe pan solved it! Seasoned and started cooking - crepes are simply coming out perfect every time!:) Thank you for sharing your expertise and for opening the world of new cooking possibilities as well as techniques! Merry Christmas!!! 🎉
I now have a 12 inch Mineral B country skillet. I underestimated just how big this skillet is. With the handle you can not oven season. This pan has taught me to just relax with my carbon steel seasoning. Oven or stovetop it will all work out. One night I had a very hungry large group to cook for. Did a thorough wash of pan and just one coat of seasoning before browning up 3 lbs of ground beef. Pan can easily hold that much and did a great job. Was it the prettiest seasoning? No. But it cooks well. As I’ve continued to cook often in it the pans seasoning is evening out. Im getting teased by my husband. We recently had a picky eater join our home- a rescue dog. After getting tired of our new dog not eating any of the many varieties of dog food we offered him I cooked up a large batch of ground beef and ground turkey which he devours. Dog is now thriving. “Well of course he loves your good cooking in a French pan.” So my pan is very well seasoned with the all the cooking getting done for everyone in our family.
Great video Scott! I had this identical DeBuyer Mineral B Pro 11", every time I seasoned the skillet now and then, I did season the stainless handle since close to the skillet it developed a seasoning, I decided for a uniform look on the handle since it was very difficult to keep the handle free of oil during cooking/baking, the handle took on a nice golden bronze look.
Merry Christmas, Scott. I'm afraid to admit how much I love your channel so I can nerd out on carbon steel. I got the pro because of your recommendation. I like how the carbon steel handle looks, but I got tired of having to grab a towel for everything I cooked with it. The pro, with the stainless steel handle (I assume the logo was added to better disperse heat), really does make it better IMO. Definitely recommend it unless someone is on a serious budget. I feel that little difference is actually big when using it daily!
I scrub clean, dry and heat on stove top, apply vegetable oil, wipe it off and toss it in the oven at 450 for 1 hour. This has worked flawlessly so far.
Bought a deBuyer crepe pan in blue steel. You recommend same process for blue steel. Looks like you gone full circle back to the method using the oven like did couple years ago. Again thanks for your videos
Merry Christmas, Uncle Scott! A beautiful seasoning video again, a beautiful first result. The only pan I seasoned in the oven with the bottom down is a KELA Ferrum (very light weight, stainless steel handle). I did so because I didn’t want to risk warping it. Despite having almost a microscopically thin layer it developed a very slightly rough finish because it’s extremely sleek so the oil regrouped a bit. But the further development of a seasoning through cooking eggs and omelettes did a fantastic job building up a beautiful seasoning. I am a big fan of thinner but still stable pans for special purposes. What special purpose? Being able to flip an egg by throwing it in the air like a crepe and being able to take it with me for a hiking tour. Tea, you can tell I am quite a lightweight myself. 😅
@UncleScottsKitchen Yes, the potato/salt/oil worked great on my Mafter 17in pan because it allowed you to work towards the edges for a more even seasoning. But I also used this method on my Strata pans with equally effective results.
6 times, LOL! Reminds me when I worked at Radio Shack. Instructions way back then said to charge your new wireless phone for 6 hours. We were told to tell customers 8 hours just to be safe. Then years later some clown decided, 8 hours? Just to be safe, we better tell customers over night. Then years later again some new clown decided, over night? Just to be safe, tell customers 24 hours! Even though instructions now said 4-6 hours. Some people have no common sense.
I have the Pro set and I heat the oven to 520. I put a very light coating of Avocado oil on the pans . Then I bake it in the oven for an hour. The seasoning is almost indestructible. I've been using them for several months now and nothing has changed with the seasoning. Still nonstick.
@@UncleScottsKitchen I think both. The smoke point for Avocado oil is 500 so I need to heat just above that. I have the regular De Buyer pans to but they could only go to 400 in the oven so not quite to the needed 500 for the oil to bond.
Hello Scott, thanks so much for these videos and as a result Santa, my gf, begrudgingly bought me a mineral B pro for Christmas. Question: in an earlier video you mentioned seasoning your designated egg pan multiple times in the oven. If I intend to use my CS pan for mainly eggs would you recommend seasoning in the oven multiple times? Do you notice a difference when you do and does it enhance the nonstick properties?
also I like to bake for my 1st cook, dutch baby/corbread(ci mostly)/roast pots or veggies/ and so on. Just wipe oil in then wipe it out then ingredients and bake
Hey Joe! The regular series Mineral B can only go in the oven ten minutes. If you have that one (with the coated strip handle) then you should use this stovetop method: ruclips.net/video/2mIF9Q0sg5g/видео.html . If you have the Pro with the cast stainless handle, then you can do the oven seasoning.
I wish I were able to season my pans in my oven. Unfortunately my oven is only about 15 inches wide (I live in Japan). Seasoned my Lodge dual handle 12 inch skillet and my wok - handle removed - and it’s set and forget.
Those are completely different style of pans. You are comparing a 7 ply ultra heavy stainless steel pan to a carbon steel pan. Stainless steel is more difficult to use with eggs. You can make it somewhat non stick with a lot of knowledge and experience but it’s a pan basically replacing your enameled cast iron pan. Resistent to acidity and alcohol, so it’s an all round pan minus the eggs. A de Buyer pro mineral B pan is the perfect egg and “non stick” pan you’re going to use for everything except very acidic food or alcohol sauces. The even and fast heating is a strong point of a 3-7 ply pan (the thicker, the slower). A carbon steel pan will need longer time on a low fire to heat evenly.
@@Visitkarte Thanks! I have a mix of De buyer Mineral B, Demeyere Proline, Le creuset, Staub so was just curious about your own thoughts of your "go to" pan :) I agree they have their pro's and con's. The Proline takes ages to heat up but then holds the heat extremely well. But I also find it easier to burn food in it since it reacts slow so indeed there is technique to learn which I'm still working on. When my wife is to make food I normally recommend her my De buyer or my Lodge cast iron pan. They are easier to manage than the Proline. But searing a steak in a Proline is something special IMO.
@ My go to is my stainless steel pan for overall cooking because I use tomatoes and alcohol quite often in the kitchen. Steaks are usually cast iron (enameled because I love alcohol based sauces), eggs and pancakes go in carbon steel. Asian kitchen- my wok or a big cast iron (bigger than my coil). Pot roast or tomato based- enameled Dutch oven. Soup: big double walled stainless steel pot. Saving a lot of energy. Porridge, polenta or couscous- small copper pot with a stainless steel lining. Slow cooker for tough meat. Pressure cooker- I have one, but it’s just sitting there…
One comment on the four choices of oil to season; peanut oil? If one seasons the pan with peanut oil and then later cooks on the pan for someone with peanut allergy? I would not use peanut oil.
I love this channel, but I have to ask: How is this process different for De Buyer carbon steel pans compared to any other carbon steel pans?
It's not much different at all, but De Buyer ran a special sale exclusively for all of us here at Uncle Scott's Kitchen for Black Friday, so I wanted to do a special video based on those pans because there should be some people who are new to carbon steel receiving them as gifts for Christmas and who will need info on them. If you have a Smithey or a Lodge, those come pre-seasoned so you don't need to do the initial cleaning, but you could use these directions for subsequent re-seasonings. If you have a Matfer, the initial cleaning is more in-depth and requires the potato peels oil and salt method. But after that it should work, and for any pan with an oven-safe handle these directions should work.
Thank you Uncle Scott for another great video. Your channel changed the way I cook and now food is crunchier/crustier outside and juicier inside, its amazing how much better Carbon Steel and Cast iron are vs. non stick cookware (that was my daily pan before). My only wish - if I could have learnt it sooner:). Crepes in my newly acquired De Buyer crepe pan-s:) (thanks to your sale) come out exactly how my mom cooked them . I am originally from Ukraine and Crepes are a common dish for breakfast, lunch - stuffed with ground meat, desert with yogurt and jam …etc. Over last 20 years I bought several pans here in US to try to replicate my childhood recipes and none ever quite worked. De Buyer Crepe pan solved it! Seasoned and started cooking - crepes are simply coming out perfect every time!:) Thank you for sharing your expertise and for opening the world of new cooking possibilities as well as techniques! Merry Christmas!!! 🎉
Merry Christmas ! ⛄
Merry Christmas!
I now have a 12 inch Mineral B country skillet. I underestimated just how big this skillet is. With the handle you can not oven season. This pan has taught me to just relax with my carbon steel seasoning. Oven or stovetop it will all work out. One night I had a very hungry large group to cook for. Did a thorough wash of pan and just one coat of seasoning before browning up 3 lbs of ground beef. Pan can easily hold that much and did a great job. Was it the prettiest seasoning? No. But it cooks well. As I’ve continued to cook often in it the pans seasoning is evening out.
Im getting teased by my husband. We recently had a picky eater join our home- a rescue dog. After getting tired of our new dog not eating any of the many varieties of dog food we offered him I cooked up a large batch of ground beef and ground turkey which he devours. Dog is now thriving. “Well of course he loves your good cooking in a French pan.” So my pan is very well seasoned with the all the cooking getting done for everyone in our family.
Great video Scott! I had this identical DeBuyer Mineral B Pro 11", every time I seasoned the skillet now and then, I did season the stainless handle since close to the skillet it developed a seasoning, I decided for a uniform look on the handle since it was very difficult to keep the handle free of oil during cooking/baking, the handle took on a nice golden bronze look.
Merry Christmas, Scott. I'm afraid to admit how much I love your channel so I can nerd out on carbon steel. I got the pro because of your recommendation. I like how the carbon steel handle looks, but I got tired of having to grab a towel for everything I cooked with it. The pro, with the stainless steel handle (I assume the logo was added to better disperse heat), really does make it better IMO. Definitely recommend it unless someone is on a serious budget. I feel that little difference is actually big when using it daily!
I scrub clean, dry and heat on stove top, apply vegetable oil, wipe it off and toss it in the oven at 450 for 1 hour. This has worked flawlessly so far.
Pretty similar! I bet it works well.
Merry Christmas Uncle Scott. 🎄
Merry Christmas, Mr Great!
Wishing you and yours a MC and HNY from over in Holladay. Thanks for all of the great vids, man. 🎄🥂
Merry Christmas to you and your family too, Mike!!
Bought a deBuyer crepe pan in blue steel. You recommend same process for blue steel. Looks like you gone full circle back to the method using the oven like did couple years ago. Again thanks for your videos
Merry Christmas, Uncle Scott! A beautiful seasoning video again, a beautiful first result.
The only pan I seasoned in the oven with the bottom down is a KELA Ferrum (very light weight, stainless steel handle). I did so because I didn’t want to risk warping it. Despite having almost a microscopically thin layer it developed a very slightly rough finish because it’s extremely sleek so the oil regrouped a bit. But the further development of a seasoning through cooking eggs and omelettes did a fantastic job building up a beautiful seasoning. I am a big fan of thinner but still stable pans for special purposes. What special purpose? Being able to flip an egg by throwing it in the air like a crepe and being able to take it with me for a hiking tour.
Tea, you can tell I am quite a lightweight myself. 😅
Thanks and Merry Christmas! - Cheers!
Merry Christmas 🎄🎁
Merry Christmas US
Merry Christmas, Norm!
You know, ever since you demonstrated the potato and salt method of seasoning, that is my go to method for all brands of pans.
That salt oil and potato peel method is Matfer-only (at least according to the directions) but it works well for other brands too!
@UncleScottsKitchen Yes, the potato/salt/oil worked great on my Mafter 17in pan because it allowed you to work towards the edges for a more even seasoning. But I also used this method on my Strata pans with equally effective results.
So Thanks 😊❤
6 times, LOL! Reminds me when I worked at Radio Shack. Instructions way back then said to charge your new wireless phone for 6 hours. We were told to tell customers 8 hours just to be safe. Then years later some clown decided, 8 hours? Just to be safe, we better tell customers over night. Then years later again some new clown decided, over night? Just to be safe, tell customers 24 hours! Even though instructions now said 4-6 hours. Some people have no common sense.
I have the Pro set and I heat the oven to 520. I put a very light coating of Avocado oil on the pans . Then I bake it in the oven for an hour. The seasoning is almost indestructible. I've been using them for several months now and nothing has changed with the seasoning. Still nonstick.
You think it's the temp or the oil or both that work well? My oven won't get to 520!
I like avocado oil. I season at 425.
@@UncleScottsKitchen I think both. The smoke point for Avocado oil is 500 so I need to heat just above that. I have the regular De Buyer pans to but they could only go to 400 in the oven so not quite to the needed 500 for the oil to bond.
Hello Scott, thanks so much for these videos and as a result Santa, my gf, begrudgingly bought me a mineral B pro for Christmas. Question: in an earlier video you mentioned seasoning your designated egg pan multiple times in the oven. If I intend to use my CS pan for mainly eggs would you recommend seasoning in the oven multiple times? Do you notice a difference when you do and does it enhance the nonstick properties?
also I like to bake for my 1st cook, dutch baby/corbread(ci mostly)/roast pots or veggies/ and so on. Just wipe oil in then wipe it out then ingredients and bake
You don't have to heat the oven to 475. 350 is enough. Cook Culture no smoke method. Plus, it doesn't smoke your house
Why not use avocado oil ? Is it a reactivity issue?
How would tallow suet work?
Be aware that animal fats can go rancid and develop smells iirc.
The instructions say the pan can only go in the oven 450 degrees for 10 minutes. Help me understand how this is okay. (I have one I am seasoning now)
Hey Joe! The regular series Mineral B can only go in the oven ten minutes. If you have that one (with the coated strip handle) then you should use this stovetop method: ruclips.net/video/2mIF9Q0sg5g/видео.html . If you have the Pro with the cast stainless handle, then you can do the oven seasoning.
So anyone know of the most accurate smokepoint list out there?
And is there a way to check to see how accurate a list is?
Thermoworks has ad decent list: blog.thermoworks.com/oil-smoke-point-temps/
I want that pan but I probably have too many skillets
Grapeseed is the best oil for this IMO if you aren't going to use a seasoning paste like Buzzywax.
I've had good luck with the grapeseed, but the others work well too
I wish I were able to season my pans in my oven. Unfortunately my oven is only about 15 inches wide (I live in Japan). Seasoned my Lodge dual handle 12 inch skillet and my wok - handle removed - and it’s set and forget.
Very nice to her from someone from Japan, Tsuke!
Love your format and all of the information that comes with it.
Always look forward to your vids!!
Why is the pan so scratched up already some of them even look pretty deep scratches when you flipped it over to put the oil on it?
Are De Buyer Mineral B carbon steel pans good?!
Heck yeah! I have been using mine since 2019 and they are fantastic!
Demeyere Proline vs De buyer Mineral B Pro? Best is?
Those are completely different style of pans. You are comparing a 7 ply ultra heavy stainless steel pan to a carbon steel pan.
Stainless steel is more difficult to use with eggs. You can make it somewhat non stick with a lot of knowledge and experience but it’s a pan basically replacing your enameled cast iron pan. Resistent to acidity and alcohol, so it’s an all round pan minus the eggs.
A de Buyer pro mineral B pan is the perfect egg and “non stick” pan you’re going to use for everything except very acidic food or alcohol sauces.
The even and fast heating is a strong point of a 3-7 ply pan (the thicker, the slower). A carbon steel pan will need longer time on a low fire to heat evenly.
@@Visitkarte Thanks! I have a mix of De buyer Mineral B, Demeyere Proline, Le creuset, Staub so was just curious about your own thoughts of your "go to" pan :) I agree they have their pro's and con's. The Proline takes ages to heat up but then holds the heat extremely well. But I also find it easier to burn food in it since it reacts slow so indeed there is technique to learn which I'm still working on. When my wife is to make food I normally recommend her my De buyer or my Lodge cast iron pan. They are easier to manage than the Proline. But searing a steak in a Proline is something special IMO.
@ My go to is my stainless steel pan for overall cooking because I use tomatoes and alcohol quite often in the kitchen. Steaks are usually cast iron (enameled because I love alcohol based sauces), eggs and pancakes go in carbon steel.
Asian kitchen- my wok or a big cast iron (bigger than my coil).
Pot roast or tomato based- enameled Dutch oven.
Soup: big double walled stainless steel pot. Saving a lot of energy.
Porridge, polenta or couscous- small copper pot with a stainless steel lining.
Slow cooker for tough meat.
Pressure cooker- I have one, but it’s just sitting there…
One comment on the four choices of oil to season; peanut oil? If one seasons the pan with peanut oil and then later cooks on the pan for someone with peanut allergy? I would not use peanut oil.
Using refined (not unrefined) peanut oil is considered safe for those with peanut allergies according to Google.
No fried eggs test 😢
They will be in an upcoming video!
Why are you wearing gloves when washing a kitchen pan??? C’MON MAN, did the misses take the man card away? 😂
Maybe he is the misses😂
I wash so many pans around here that I am afflicted with DISH PAN HANDS, especially in the winter... they get crackly if I don't glove up.
These days you never can tell.