CARBON STEEL & CAST IRON PANS | Easy & Effective Seasoning & Care
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- Опубликовано: 23 июл 2024
- A video explaining everything you need to know about seasoning and caring for your carbon steel or cast iron pan.
VIDEO CHAPTERS
0:00 Intro
0:27 Why Seasoning A Carbon Steel & Cast Iron Pan Is Necessary?
0:40 What Happens When You Season A Carbon Steel Or Cast Iron Pan?
1:07 How To Season A Carbon Steel Or Cast Iron Pan? Part 1
1:18 Different Types Of Oils & Their Molecular Properties
1:48 Why Does Everyone Recommends Using Organic Flaxseed Oil?
2:20 What Oil To Use & Not To Use When Seasoning Carbon Steel & Cast Iron
2:57 How To Season A Carbon Steel Or Cast Iron Pan? Part 2
3:51 How Many Times To Season A Carbon Steel Or Cast Iron Pan?
4:04 How To Care For A Carbon Steel Or Cast Iron Pan?
4:42 Do’s & Don’ts When Cooking With Acidic Liquids
5:03 Outro
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LinkedIn: / jusman-so-12b0a369
Instagram: / jusmanso 
Хобби
I love how short and to the point this video was. This also helped me understand exactly how much oil I should use when seasoning.
As little as possible really. You should not need to worry about the oil dripping in the oven if it is thin enough.
Thank you.
I knew I didn’t much, but how little was always a bit vague.
Now I know, and also, the tell tail sign when it’s too much. Excellent video.
BEST simple seasoning tutorial I've found so far. Thank you so much! tip: I didn't put the skillet upside down, and the seasoning turned out perfect
You are so welcome!
Having seasoned many pans the one thing to make sure of is that the oil coating applied before placing in the oven is as light/thin as possible, wipe away any oil until it almost looks like there isn’t any left. Put in oven upside down but check after 10 minutes and wipe out again if there any signs of oil pooling/spots this is essential otherwise there will be baked in spots of oil not fully polymerised, I know this as it’s happened to me and it’s a pain as it will require wet and dry (very very fine sanding) and start the process again.
This video is giving very good precise instructions.
Thanks for you feedback. Cheers!
Excellent instructions. Short and to the point too.
Thank you.
Lots of great information in this video.
Thank you.
Great way to start a channel. Watched a few vids and subscribed. Hope to see more from you! Useful and direct, no b.s., really easy to appreciate!
Thank you so much for sharing your thoughts. It's awesome to learn that the content I put out is appreciated even though my channel is still very new/young with only a few videos to date. Moving forward, I plan to be uploading 1 video every week except for a couple of weeks between June and early July as I will be travelling. Cheers!
TY! Science based best
practices = A+
Thank you so much.
Very informative.. Thank you for sharing yout knowledge
My pleasure and glad it was helpful. Cheers!
Great sharing! 👍🏻
Thanks Jamie
I finally understand what I have been doing wrong with seasoning...and with cooking in my cast iron. And not just what but why. Thanks, this was super helpful and clear. I'm excited to try again and perfect my seasoning now 😊
Glad it was helpful for you and have fun with your cast iron. Cheers!
good info. thanks as i am just about to buy pans
I'm glad it helped. Cheers!
Best seasoning advice on the internet.
Thank you for your positive feedback. Truly appreciate it.
@@epichefter You are most welcome and please keep up the good work.
Thanks
You're welcome
Finally a 'how to do' backed up by scientific explanation. 🎉❤
Thank you
I subscribed. Thanks for the video. Could you do one on carbon steel that has not been maintained properly?
You are most welcome and thanks for subscribing. And I will work on a video on restoring a poorly maintained carbon steel pan soon. Cheers!
Great, easy to follow, I have the exact same pan brand new with the coating but because I didn't get to using it for too long some rust spots have developed on the outside, can you recommend how to remove those? Do I just scrub it off? (As in it's still new and unused and I want to start using it soon and only just realized it's rusted probably because I'm in a humid country)
Hi, yes just scrub it off with an abrasive sponge (like the 3M Scotch-Brite or similar) and some mild dish washing soap that you would normally have in your kitchen and you can start seasoning your pan.
Once you have your pan in use, you will from time to time accidentally leave it in contact with some water and rust will form again.
Just scrub it off the same way and you are golden.
Hope it helps.
Cheers!
I’d love to know more about what would be considered sticky/blotchy spots haha. I use sunflower oil primarily, but perhaps I’m not cooking at a high enough heat, I can’t say my seasoning is completely smooth but maybe that’s normal
Hi, sticky and blotchy spot form on your pan when there is excess oil left on certain spots on your pan when seasoning. It feels like there are small bumps on your pan and the surface is not completely smooth after seasoning. It does not harm apart from not looking nice.
Make sure you have wiped the pan out until looks like there isn’t any oil left. Check after 10 minutes in oven for any oil spots if so wipe out again and put back in the oven.
I just seasoned a pan following directions from another channel. I used canola oil and per channels recommendation 410f for 1 hour , cool. I did 8 coats. Pan come out a beautiful golden color. Cooked a couple of eggs , worked great. Cooked steaks tonight, washed pan with soap and water, noticed it was no longer gold, was back to gray and I could smell iron. Correctly surmised that 410f wasn't hot enough. Pan is back in oven again was at 475f, just kicked it up to 500f. Thanks!
Hi, you don't really have to worry about the seasoning coming off occasionally as the more you cook, the more well seasoned the pan becomes.
What is your opinion on grape seed oil for seasoning?
Hi, grape seed oil works well too but it is usually more expensive.
Is it possible to not use an oven and use the stove top burner only?
Yes you can, just do your best to remove as much oil as possible before heating.
What brand carbon steel pans do you recommend?
Hi, if you are in the US, Mauviel is a great option and here is the link to their website - mauviel-usa.com/collections/msteel
If you are in Europe, then the De Buyer Mineral B Pro is a great option and here is the link - www.debuyer.com/en/search?controller=search&s=mineral+b+pro
I was using the De Buyer Mineral B Pro 28cm in the video.
I hope this helps.... Cheers!
With people moving away from seed oils is there a healthier option?
Hi, you don't actually consume the oil. It is just used to season the pan.
What about grape seed oil?
That work well to as it is high in polyunsaturated fatty acid.
Did he mention what oil he actually used?
Hi, I used canola oil to season the pan in the video. Hope this helps.