Guys, I bought a Matfer Bourgeat and want to describe it for you: the first thing you notice is the heavy weight. It is thick gauge metal and feels almost like a manhole cover. I did the initial seasoning with potato skins, oil and salt as instructed on the insert that comes with it and they cooked up like crispy potato chips. It feels like a real restaurant quality utensil that cooks intuitively. Carbon steel is great for searing steaks and chops and makes a perfect smash burger. Original flavor.
For me, learning to cook pancakes with carbon steel was a nightmare. Took me forever to get it at the right temperature. Preheating time was/is the most important I found. Took me seven tries for the initial attempt and about six days of pancakes for breakfast to get things dialed in. As with anything else, the more you put into it, the better the results. Still using my Matfer but have three De Buyers on order and am looking forward to using them. Thanks to Uncle Scott for my new obsession.
Well first I have to thank Scott from static campervan for turning me on to debuyer carbon steel and his seasoning process which led me to buying the 10 1/4 Mineral b. Now with three of your videos under my belt I'm feeling pretty good about cooking on it. Cast iron for years but it's a new era! Thanks for the knowledge and good job just playing thru with the kids in the background. They just added to the quality.
Proper temperature and pre-heating was my biggest challenge/change when I came over from non-stick. One other thing worth mentioning (because I'm often guilty of it) don't overload the pan. Goes back to that temperature thing. If you overload it, the pan will cool down too much and you will get sticking. Regarding metal tools... I recently got an "offset slotted spatula" (aka fish spatula) specifically because of their thin profile with the intent to help me in my omelette journey. Even though this was an expensive spatula from a very reputable company (I won't name names) it had some issues. The front edge had very sharp corners. The thin metal is tapered down even thinner at the lip, but the very front edge was cut at 90 degrees resulting in very sharp corners that, much to my dismay, did more than "minor" scratches to my brand new omelette pan. Right through the seasoning and into the metal. No, I'm not heavy handed at all, I was being careful. After that I took some very fine grit sandpaper and rounded the profile of those corners. It is still tapered, still very thin, but no longer has the almost knife-sharp corners. I haven't yet tried it again. Soon. Oh, and while I'm with you in the "season it once and cook" camp... Time permitting over the last several months I've done "Hollywood Seasoning" to my pans to get them nice and uniformly dark. Yes unnecessary, purely for aesthetics...
Just in time..!!! I’ve been watching your videos for a ‘while’ now. I’m receiving my first carbon steel pan (de Buyer ‘Blue’ series) two days from now..!! Hate giving up my cast iron, but at 80 years young, they’re a bit too heavy for me to handle anymore. Looking forward to my 1st de Buyer. Great INFORMATIVE video (as usual). 👍👍
I have the De Buyer pans, but I do have a couple of Lodge carbon-steel pans. I took about 30 minuts with a DA sander to completely smooth them when new. Once seasoned, they're WONDERFUL!
Thank you for this ! ! I like using my CS pans ,but, this explains why I would sometimes have mixed success. The temp, oil temp (also food temp) are all more important than I realized.
love my mineral b pro omelette pan i got through you but i am having all kinds of trouble doing a french omelette on my high end induction cooktop. Help?
Could you give some tips on how to cook vegetables in that pan? Especially which kind of vegetables are seasoning safe and which are slightly acidic? I cooked some bell peppers in that de buyer skillet After weeks if cooking and just 10 mins where enough to striping the colour of my pan to silver. Before it was nice dark brownish
One thing I have learned about those electric (infra red) burners: because there is no ventilation under them, they stay hot when you turn them off. So, don't put your empty pan back on them. I have warped an All Clad Ltd sauté pan and a Mineral B fry pan making that mistake.
I got a new Strata carbon steel pan a few weeks ago and, whew, I'm still struggling to get the temperature dialed in. Pork chops & burgers both seemed to take off a bit of seasoning and eggs, either fried or scrambled, are sticking like crazy glue. I think I'm getting it hot enough as the eggs cook really quickly (maybe it's too hot?) and I'm using what I think should be enough oil (avocado). I'll go back and look at your egg-in-a-carbon-steel video to see what I'm doing wrong. Or maybe it just needs more cooks before it's seasoned enough to have a low-stick egg?
I have a new deBuyer and had trouble with sticking eggs too. I've found that using butter, instead of oil, as Scott describes in a number of his videos, has been very helpful for temperature management / getting everything dialed in. I don't like butter flavor so I'll probably switch back to oil when I don't need the cues and info the butter provides. I've also found scrambled eggs are harder to do than fried eggs. So maybe stick with fried eggs until you no longer stick with fried eggs? Hope that helps!
Excellent video! Unfortunately, I’m one of those learning the hard way with my De Buyer. Regarding your clean up (mine was a disaster), how do you remove stuck on or burnt on food? I have used a soft plastic scraper and a chainmail with varying degrees of success. Needless to say, my pan does not look as pristine as yours in this video. Thank you for your efforts in educating the rest of us!
@@UncleScottsKitchen ok so regardless gas, ceramic or induction I preheat the pan to 350 f and put the oil wait just before smoke and put the content inside
I have had a debuyer pan for about 2 years. Eventually got gummy and awful despite seasoning as you instructed so I put it away. Last week I stripped it with vinegar, seasoned it again and wanting to succeed this time. I think I used Pam otherwise it would stick. Is that not advised and what sounds like I did wrong?
Hello from France. I have a problem when I cook zucchini in my De Buyer Mineral B Pro pan. They stick to the bottom of the pan. This is often the case with green vegetables. My Italian mother forgot to tell me her secret before she died. Thank you for your valuable advice. All my best for 2025 Bonne Année 2025 Buon Anno 2025
Do you ever use a lid to help soften potatoes, or other items. I almost want to try cooking in non seasoned pan just to see if you can cook yourself to perfection.
Feel like I did a good job seasoning my new Mineral B Pro, but had a hard time cooking scallops last night. The first batch of eight seemed to do OK, but the second batch was a mess and I ended up with a bunch of stuck on food. Too hot? How much oil should I use when pan searing something like this
Great video for beginners. Uncle Scott is spot on about seasoning - you only need to do it once and get cooking. I’ve never had anything stick in my mineral B.
I always look underneath my pan when setting the flame height/colour on my propane stove. It would be nice to get a shot of what's going on underneath your pan when you're setting your flame. Even though different burners and different fuels will lead to different results (ie 12000 BTU vs 7500 BTU), I always like seeing the flame.
It's 2024 here, actually 2025 quite soon. An infrared thermometer costs around €15, and will tell you the oil temperature with a sufficient degree of precision for cooking. The only case when the infrared thermometer fails is with dry stainless steel fry-pans. All other cases, just use a thermometer. Also, while frying, check the temperature of the oil. Correct frying temperature is around 180°C. Too high, and the oil "smokes", produces toxic substances, and stinks. Too low, and your food takes too long to cook, i.e. it absorbs too much oil. Buy a thermometer and take the guessing out of your kitchen game.
I don't understand why do you (Americans) call it 'carbon steel'. Steel is iron with carbon (max 3%) Cast iron is iron with more than 3% carbon, and you don't call it carbon cast iron. Neither with stainless steel where steel is still iron with carbon. ^^
Because it's not a scientific term, so much as a layman's cooking utensil identification. Carbon steel vs stainless steel, etc. you know what you're getting. No one's looking at the chromium percentage. There are vast differences, compositionally, between all the cookwares, and they all cook differently as a result, even within their own general categories. A 3mm stainless steel isn't going to produce the same heat retention as a 5mm, durability differences etc. It's the KISS principle. I don't need to know the carbon/chromium ratios. Truly. Is it the heavy black one? Cook on medium, and season. Is it the slightly less heavy black one? Same thing, just less heavy. Is it the shiny metal one? Medium heat, dishwasher safe. See? It doesn't need to be complicated. So why NOT just call it those 3 things?
I think those "carbon steel" frying pans are what Italians just call "padelle di ferro", i.e. "iron pans". That is very generic, but not wrong as a definition. And when you say "iron", you mean "it rusts" 🙂
DeBuyer, best cook items ever!!!
Have 6 of them!
The idea of mastering a simple potato cook in new cookware is very smart
Guys, I bought a Matfer Bourgeat and want to describe it for you: the first thing you notice is the heavy weight. It is thick gauge metal and feels almost like a manhole cover. I did the initial seasoning with potato skins, oil and salt as instructed on the insert that comes with it and they cooked up like crispy potato chips. It feels like a real restaurant quality utensil that cooks intuitively. Carbon steel is great for searing steaks and chops and makes a perfect smash burger. Original flavor.
Very useful video,thank you.
Thanks, John!
For me, learning to cook pancakes with carbon steel was a nightmare.
Took me forever to get it at the right temperature. Preheating time was/is the most important I found.
Took me seven tries for the initial attempt and about six days of pancakes for breakfast to get things dialed in.
As with anything else, the more you put into it, the better the results. Still using my Matfer but have three De Buyers on order and am looking forward to using them.
Thanks to Uncle Scott for my new obsession.
As usual Scott - Another excellent educational video! - Cheers!
Great Idea.... i can use all the info you have.
Looking forworth to the next video.
Greetings from Holland
Well first I have to thank Scott from static campervan for turning me on to debuyer carbon steel and his seasoning process which led me to buying the 10 1/4
Mineral b. Now with three of your videos under my belt I'm feeling pretty good about cooking on it. Cast iron for years but it's a new era! Thanks for the knowledge and good job just playing thru with the kids in the background. They just added to the quality.
Merry Christmas! Thanks for another vid.
Proper temperature and pre-heating was my biggest challenge/change when I came over from non-stick. One other thing worth mentioning (because I'm often guilty of it) don't overload the pan. Goes back to that temperature thing. If you overload it, the pan will cool down too much and you will get sticking.
Regarding metal tools... I recently got an "offset slotted spatula" (aka fish spatula) specifically because of their thin profile with the intent to help me in my omelette journey. Even though this was an expensive spatula from a very reputable company (I won't name names) it had some issues. The front edge had very sharp corners. The thin metal is tapered down even thinner at the lip, but the very front edge was cut at 90 degrees resulting in very sharp corners that, much to my dismay, did more than "minor" scratches to my brand new omelette pan. Right through the seasoning and into the metal. No, I'm not heavy handed at all, I was being careful. After that I took some very fine grit sandpaper and rounded the profile of those corners. It is still tapered, still very thin, but no longer has the almost knife-sharp corners. I haven't yet tried it again. Soon.
Oh, and while I'm with you in the "season it once and cook" camp... Time permitting over the last several months I've done "Hollywood Seasoning" to my pans to get them nice and uniformly dark. Yes unnecessary, purely for aesthetics...
Love cooking pan fried potatoes in my matfer. I've made it for my boys dozens of times over the years.
Just in time..!!!
I’ve been watching your videos for a ‘while’ now.
I’m receiving my first carbon steel pan (de Buyer ‘Blue’ series) two days from now..!!
Hate giving up my cast iron, but at 80 years young, they’re a bit too heavy for me to handle anymore.
Looking forward to my 1st de Buyer.
Great INFORMATIVE video (as usual).
👍👍
Nice video. I like your new format without all the sound effects , just a little clapping at the end
I have the De Buyer pans, but I do have a couple of Lodge carbon-steel pans. I took about 30 minuts with a DA sander to completely smooth them when new. Once seasoned, they're WONDERFUL!
Thank you for this ! ! I like using my CS pans ,but, this explains why I would sometimes have mixed success. The temp, oil temp (also food temp) are all more important than I realized.
What brand of beef tallow were you using if you bought it from a maker that sells it?
Please create a series of cooking with CS pan 😊
love my mineral b pro omelette pan i got through you but i am having all kinds of trouble doing a french omelette on my high end induction cooktop. Help?
Could you give some tips on how to cook vegetables in that pan? Especially which kind of vegetables are seasoning safe and which are slightly acidic? I cooked some bell peppers in that de buyer skillet After weeks if cooking and just 10 mins where enough to striping the colour of my pan to silver. Before it was nice dark brownish
how do you season a pan using the Control Freak?
I have not tried that yet!
One thing I have learned about those electric (infra red) burners: because there is no ventilation under them, they stay hot when you turn them off. So, don't put your empty pan back on them. I have warped an All Clad Ltd sauté pan and a Mineral B fry pan making that mistake.
I got a new Strata carbon steel pan a few weeks ago and, whew, I'm still struggling to get the temperature dialed in. Pork chops & burgers both seemed to take off a bit of seasoning and eggs, either fried or scrambled, are sticking like crazy glue. I think I'm getting it hot enough as the eggs cook really quickly (maybe it's too hot?) and I'm using what I think should be enough oil (avocado). I'll go back and look at your egg-in-a-carbon-steel video to see what I'm doing wrong. Or maybe it just needs more cooks before it's seasoned enough to have a low-stick egg?
I've found that a lower heat works best with eggs. But you have to have enough butter or oil in there to keep it sliding around.
I have a new deBuyer and had trouble with sticking eggs too. I've found that using butter, instead of oil, as Scott describes in a number of his videos, has been very helpful for temperature management / getting everything dialed in. I don't like butter flavor so I'll probably switch back to oil when I don't need the cues and info the butter provides. I've also found scrambled eggs are harder to do than fried eggs. So maybe stick with fried eggs until you no longer stick with fried eggs? Hope that helps!
Excellent video! Unfortunately, I’m one of those learning the hard way with my De Buyer. Regarding your clean up (mine was a disaster), how do you remove stuck on or burnt on food? I have used a soft plastic scraper and a chainmail with varying degrees of success. Needless to say, my pan does not look as pristine as yours in this video. Thank you for your efforts in educating the rest of us!
Try a Lodge hard plastic scraper - or salt & oil.
@@billzigrang7005Thanks for the suggestions!
Nice video. But that much oil in the pan nothing will stick even in stainless steel.
So with induction: you put the fat directly into the pan and then start heating the pan to 350 f?
I would heat the pan first and then add the oil/fat, regardless of cooktop. I moved the pan over for the video so it was already preheated.
@@UncleScottsKitchen ok so regardless gas, ceramic or induction I preheat the pan to 350 f and put the oil wait just before smoke and put the content inside
A+++😁
Whoah, I'm super early 😮
Let’s see, I have: tallow, potatoes, a carbon steel skillet. COINCIDENCE?! I think not!
I have had a debuyer pan for about 2 years. Eventually got gummy and awful despite seasoning as you instructed so I put it away. Last week I stripped it with vinegar, seasoned it again and wanting to succeed this time. I think I used Pam otherwise it would stick. Is that not advised and what sounds like I did wrong?
You seasoned with Pam? I have not tried that. How did it go?
House being out of level being a much bigger problem..
Hello from France.
I have a problem when I cook zucchini in my De Buyer Mineral B Pro pan. They stick to the bottom of the pan. This is often the case with green vegetables.
My Italian mother forgot to tell me her secret before she died.
Thank you for your valuable advice.
All my best for 2025
Bonne Année 2025
Buon Anno 2025
Do you ever use a lid to help soften potatoes, or other items. I almost want to try cooking in non seasoned pan just to see if you can cook yourself to perfection.
Feel like I did a good job seasoning my new Mineral B Pro, but had a hard time cooking scallops last night. The first batch of eight seemed to do OK, but the second batch was a mess and I ended up with a bunch of stuck on food. Too hot? How much oil should I use when pan searing something like this
Yummy
Great video for beginners. Uncle Scott is spot on about seasoning - you only need to do it once and get cooking. I’ve never had anything stick in my mineral B.
Well we know that statement is simply not true. You’ll always come across a case of something sticking, lightly or otherwise.
@ maybe you’ve got your pan temperature wrong and think everyone else does?
I always look underneath my pan when setting the flame height/colour on my propane stove. It would be nice to get a shot of what's going on underneath your pan when you're setting your flame. Even though different burners and different fuels will lead to different results (ie 12000 BTU vs 7500 BTU), I always like seeing the flame.
Scott - STOP ROCKING BACK AND FORTH while shooting.
Why? If he tends to rock and sway a bit as part of his natural body language when speaking, why go out of the way to stop?
I filed down and rounded the hole in the handle to make it more comfortable to hold
It's 2024 here, actually 2025 quite soon. An infrared thermometer costs around €15, and will tell you the oil temperature with a sufficient degree of precision for cooking. The only case when the infrared thermometer fails is with dry stainless steel fry-pans. All other cases, just use a thermometer. Also, while frying, check the temperature of the oil. Correct frying temperature is around 180°C. Too high, and the oil "smokes", produces toxic substances, and stinks. Too low, and your food takes too long to cook, i.e. it absorbs too much oil. Buy a thermometer and take the guessing out of your kitchen game.
damn you got old scott, what happened?
Don't worry, you'll ask yourself that question one day while looking in the mirror.
I don't understand why do you (Americans) call it 'carbon steel'.
Steel is iron with carbon (max 3%)
Cast iron is iron with more than 3% carbon, and you don't call it carbon cast iron.
Neither with stainless steel where steel is still iron with carbon. ^^
No idea! I didn't pick the name... I just use whatever I learned when I first started using it
Because it's not a scientific term, so much as a layman's cooking utensil identification. Carbon steel vs stainless steel, etc. you know what you're getting. No one's looking at the chromium percentage. There are vast differences, compositionally, between all the cookwares, and they all cook differently as a result, even within their own general categories. A 3mm stainless steel isn't going to produce the same heat retention as a 5mm, durability differences etc. It's the KISS principle. I don't need to know the carbon/chromium ratios. Truly. Is it the heavy black one? Cook on medium, and season. Is it the slightly less heavy black one? Same thing, just less heavy. Is it the shiny metal one? Medium heat, dishwasher safe. See? It doesn't need to be complicated. So why NOT just call it those 3 things?
I think those "carbon steel" frying pans are what Italians just call "padelle di ferro", i.e. "iron pans". That is very generic, but not wrong as a definition. And when you say "iron", you mean "it rusts" 🙂
Too much trouble
Why does cook culture makes fun of you? You look like a cool guy with cool videos