🔝 Want to learn more about the CARBON STEEL PAN we've showcased in this video? Check out our guide: www.piattorecipes.com/best-carbon-steel-pan-for-searing-and-sauteing-meet-the-de-buyer-mineral-b-fry-pan/
I have seasoned so many pans in my life. I have watched so many videos about people seasoning pans. This is absolutely the best video out there. Adding to this perfect video next I would put some oil a bunch of scallions tied up and some sliced up unpeeled ginger and sauté that for about 15 minutes. Take them out, clean, touch up re-seasoning and the best pan ever. I like finishing with aromatic’s. Oh, I also sometimes use a torch on the inside, so that the heat comes from top and bottom at the same time, speeds it up, beautifully without compromise.
I don't see you letting the pan cool down enough in between successive batches of seasoning, which is different from your other videos. Does this affect the durability of the seasoning?
I'm a little confused on one procedure. After you heat up your pan and it starts to smoke. Do you then continue to let it smoke until it stops smoking or do you turn off the heat when it starts to smoke? I've noticed both methods described, but which is the preferred method?
@@piatto I have a question too :D so when pan stop smoking should I wait untill its fully cold/nearly like 50°celsius and then repeat or should i lower temp a bit and continue putting oil and repeat till fully black? Im little confused about that, I also know that i should cook as much as I can to make natural seasoning :D
Oven. I have induction and tried to season mine. Because it heats from the bottom outwards, it’s hard to get the sides of the pan hot enough to polymerise without getting the centre way too hot. You see how he’s going around the edges directly over the flame? Can’t do that with induction. You could use a cheap camping stove if you have a handle that can’t go in the oven.
It is probably the best brand if you want to use a carbon steel pan on an induction cooktop because of how thick they are. I've never had a DeBuyer carbon steel pan warp on me before (but a cheap one from a restaurant supply store did) with induction. In the off chance it does, this is also an easy fix.
I've tried this method but I messed up the oil turned into some gunky sticky form in the pan although it has roughly the same color as in the video. What did I do wrong?
@@nutnaa You can put vinegar and hear it up and it will strip it to bare metal....then re season. Or you can steel wool scrub it and start fresh. Sticky means too much oil. Try to use a high smoke point oil to season.
@@veivisuomalainen5730 ding ding ding you answered your own question. Is there any streaks or freestanding droplets of oil left over, there's too much. You should wipe it all off like you weren't supposed to put oil on
![[SFM] Risky Recital](http://i.ytimg.com/vi/RzNkY1_Nk3o/mqdefault.jpg)
🔝 Want to learn more about the CARBON STEEL PAN we've showcased in this video? Check out our guide: www.piattorecipes.com/best-carbon-steel-pan-for-searing-and-sauteing-meet-the-de-buyer-mineral-b-fry-pan/
I have seasoned so many pans in my life. I have watched so many videos about people seasoning pans. This is absolutely the best video out there. Adding to this perfect video next I would put some oil a bunch of scallions tied up and some sliced up unpeeled ginger and sauté that for about 15 minutes. Take them out, clean, touch up re-seasoning and the best pan ever. I like finishing with aromatic’s. Oh, I also sometimes use a torch on the inside, so that the heat comes from top and bottom at the same time, speeds it up, beautifully without compromise.
Thank you so much for this video! Seems like one can achieve it in a day and not in a week!
Beautiful color on the seasoned pan!
Grande💪❤🇮🇹
Thank you for this great explanation, but I wonder how many times do I need to repeat the process?
I don't see you letting the pan cool down enough in between successive batches of seasoning, which is different from your other videos. Does this affect the durability of the seasoning?
How durable is it? I have a feeling that it will start flaking after a few times cooking with it
I'm a little confused on one procedure. After you heat up your pan and it starts to smoke. Do you then continue to let it smoke until it stops smoking or do you turn off the heat when it starts to smoke? I've noticed both methods described, but which is the preferred method?
Keep going until you don’t see anymore smoke. It’s the only way to be sure you’ve completely polymerized the oil.
@@piatto I have a question too :D so when pan stop smoking should I wait untill its fully cold/nearly like 50°celsius and then repeat or should i lower temp a bit and continue putting oil and repeat till fully black? Im little confused about that, I also know that i should cook as much as I can to make natural seasoning :D
If you have, induction, how do you recommend it to do it in the oven?
Same question here.
Oven. I have induction and tried to season mine. Because it heats from the bottom outwards, it’s hard to get the sides of the pan hot enough to polymerise without getting the centre way too hot. You see how he’s going around the edges directly over the flame? Can’t do that with induction. You could use a cheap camping stove if you have a handle that can’t go in the oven.
question: is this de Buyer good to be used for induction, of course after you season it e.g. on a grill or gas stove?
Yes it is. Good for all heat sources.
@Piatto thanks a lot!!
It is probably the best brand if you want to use a carbon steel pan on an induction cooktop because of how thick they are. I've never had a DeBuyer carbon steel pan warp on me before (but a cheap one from a restaurant supply store did) with induction. In the off chance it does, this is also an easy fix.
So this is basically forcing the seasoning on in a day then it gradually building on over time…interesting.
can tomatoes be cooked in well seasoned pan without METAILC taste? thank you
Sure
Did you also oil the back of the pan?
Yes
I've tried this method but I messed up the oil turned into some gunky sticky form in the pan although it has roughly the same color as in the video. What did I do wrong?
Too much oil. That’s my best guess.
@@piatto any info on how to fix this problem?
@@nutnaa You can put vinegar and hear it up and it will strip it to bare metal....then re season. Or you can steel wool scrub it and start fresh. Sticky means too much oil. Try to use a high smoke point oil to season.
Is a 12" pan measured 12" at the top or the bottom?
Most of the time when it says 12" pan, it's on the top, the bottom is a few inches smaller
So every single time I wash it with water I have to keep seasoning with oil? Every time?
Yes, after proper drying, add a little fat.
No you dont, just dry it and put a drop of oil and rub it all over with a paper towel, no need for reseasoing
How do i remove rust from carbon steel when it happens
Sponge or abrasive sponge for the toughest ones.
Ok, so I made almost every mistake with seasoning- how Can I do it again?
What happens if I have too much oil? It becomes unevenly dark, looks like oil drops. That is what happened for me. I am going to continue later.
Or maybe I did not dry the oil enough with paper towel
@@veivisuomalainen5730 ding ding ding you answered your own question. Is there any streaks or freestanding droplets of oil left over, there's too much. You should wipe it all off like you weren't supposed to put oil on