Don’t Make this Mistake! Follow These Rules for Carbon Steel Cookware & Cast iron
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- Опубликовано: 9 июн 2024
- Make sure you don’t make this mistake that can damage your expensive carbon Steel pans the next time you are cooking. Follow these few tips on using your carbon steel pans and they will last a lifetime!!
▬ Contents of this video ▬▬▬▬▬▬▬▬▬▬
0:00 - Intro
0:08 - Do You Season Your Carbon Steel Pan?
1:10 - Is Carbon Steel Actually Non-Stick?
3:06 - Can You Use metal Utensils In Your Carbon Steel Pan?
4:04 - Some Feedback From You
4:32 - NEVER Do This With Your Carbon Steel Pan
6:06 - Best Way To Cleaning Your Carbon Steel Pan
6:53 - What To Do With A Rusted Pan?
7:40 - De Buyer Promo / Outro
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How To Season Carbon Steel: • How To Season Your Car...
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I put my pans in the oven at 400 with a light coating of oil upside down. Bring to temp, turn off and let come to room temp. Do it when you go to bed. In the winter I will do it any time I use the oven, after I cook and the ovens heated up anyways to put an extra coating on it. A few times a month. Eggs don't stick to my pans.
My first carbon steel pan just arrived and I was a little nervous about getting started with it. I always have to watch a few different videos before I start any new home skill. This was informative but also quite reassuring. You probably wouldn’t be able to convey that same reassurance and encouragement with a voice over. So I’d encourage you to just keep being you and everything will be okay!
Thank you and enjoy your pan
I love this guy. He’s honest and straightforward.
Thank you
You have a good vibe and upbeat attitude and it shows, I think these are better than voice overs. Seems more genuine
Excellent video. The amount of time you spent reassuring your audience and clarifying concepts/principles shows that you're quite in-touch with all of the new cooking hobbyists that have flooded the world over the last few years. I've noticed that the biggest blind spot among us home chefs is the confidence and intuition that comes more quickly from working in a talented restaurant kitchen. I'm glad that line cooks and chefs like you (ThatDudeCanCook, acooknamedmatt, Kenji, etc.) have the platform to share your experience and provide some contextualization for some of these intangible cooking skills.
Thanks for the kind words !!
How was Kenji third on your list?
Never seen a voice over video of yours, but I think you did a fantastic job on this in person video. Been thinking about making the transition from Teflon to carbon steel. The info was much needed. Thanks for the content
Great video! Thanks for the tips!! I think this face-to-face format is fine and hope you keep doing them. 👍
I very much like this video.. Your delivery is real, man. You. ROCK.
I recently got an induction cooktop, love it, had a cast iron griddle that was very rusty.
I first seasoned in the oven a couple of times, then on the cooktop
I turned it on low, oiled it, then brought the pan up in steps, of 5 minute increments.
Love the vid bro! The natural voice over is great, more personable. You've earned a sub because of it. Keep it up man!
Love this video. Honestly, for your first face to face this is brilliant. Perfect! So well presented. Great content. Thankyou so much! Kind regards from Tasmania, Australia!
Super clear and concise! Excellent instructional video ❤
Glad it was helpful!
Excellent video. You covered just about all people need to about carbon steel pans. For years I used All-Clad stainless steel pans and a Scanpan non stick pans. Then I got into cast iron pans. Got a bunch of those, Lodge and Victoria. Then I discovered carbon steel pans. I started with Matfer-Bourgeat. They make great pans. No rivets so they're easy to clean and once they're seasoned up they cook great. You can even stick them in the oven to finish a thick steak. Most recently I bought three de Buyer Mineral B pans. Two crepe pans (12" was too big for my liking so I added the 9" one too) and the best carbon steel pan, bar none, is the 9 1/2" Omelette pan. The thing about seasoning CS pans is don't worry about doing the 'egg test' after seasoning you pan. If the egg slides great. If it does not, don't freak out. Just cook in the pan. Use oil, cook food. Use butter, cook veggies. Cook a steak. The more you use it the better they get.
well said :) and thanks for watching
This is the 1st video of yours I watch and quite enjoyed it! I loved the delivery of the information and found it very useful, thank you!
Thank you
Great video! Inspiring!
Came across you site by chance. Purchased a Carbon Steel wok and it is sticking with built-up black areas. I love your interactive videos. Thank you so much for giving me hope!
Finallllllly a usefull video, man I was so stressed seeing all other videos that would just ruin my pan! Mannnn there are a lot of steel pan extremist out there! I love the "just cook with it, have fun!" best steel pan video I have seen so far, just follow the simple rules given in this video and you are all good. Thanks so much.
Glad I could help!
This is so spot on.
Just earned a new subscriber loved the video helped me solve lots of questions
Great video, swear I've already subscribed, but instant subscription. I always need cooking reminders!!!!
Thank you happy new year
Congrats for the video, you said it all. "Do not overthink", just use the pan. When i realized that, it changed my way of approaching carbon steel pan
absolutely love your style ! :) watching you being so happy talking about cooking makes me want to run to the kitchen and have some fun (and great advice). You gained a sub Sir
Thank you. Well done. Entertaining ❤
Great video, spot on, thanks
Great video. I’m glad you mentioned setting expectations that carbon steel and cast iron will not have the extreme non-stick of Teflon. Carbon steel and cast iron will be non stick with the right technique and you just have to get used to it. It’s the trade off for having a lifelong pan versus a Teflon you’ll have to get rid of in three to five years.
Don't forget cancer with teflon that you ate overtime with non stick bullshit pans.
Great points. I love my carbon steel pans. You mentioned risk of warping with induction stovetop on high heat. I actually warped my Matfer pan on my electric stovetop when set to high. Unfortunately it didn't come back when it cooled. Lesson learned.
Set your expectations is so key! Great video
Thanks
Great video , straight to the point.
I always do as you did / say on the video.
Specially use my pans.
merci beaucoup.
Your welcome
I learned a lot from you.i appreciate your style
Great Carbon Steel Wisdom, Thanks!
Glad you enjoyed it!
Thank you! Overthinking (again!) Now that I have the basics, I am going to "just cook with (my) pan"!! Love that
It's weird how we're rediscovering old stuff, and how good it is. I initially struggled with carbon steel. The seasoning would come off if I cooked even a little acidic. One day I got bored and decided to give it a lot of layers and it's been like ice ever since, slippery as hell. I also found out that you can use it as a wok substitute when making fried rice because it can take high heat very well. I always used medium heat with my stainless and non-stick pans, but carbon steel is able to deliver that "wok hay". I just wash with some soap and water, no issues there. I can't go back to non-stick pans ever again.
Excellent video, thank you for the information. Really engaging and helpful tips!
Glad you enjoyed it!
Great video! Thank you :)
Good advice all around, thank you. Oh, I've ruined enough pans that now my motto for pre-heating is "low and slow." I never crank it up at first. And I rarely ever use medium-high heat.
Great video! Thank you for this. You make it seem so much more simple working with carbon steel than other videos I've seen. Can't wait for my new pan to arrive. All the best from the east coast.
Glad it was helpful! What pan you get ?
@THE FOOD-DEE I have ordered 1 Matfer (sp?) Size 11 and 5/8; and a smaller DeByuer (sp?). The DeByuer should be here this week, the Matfer, hopefully a week later. I'm a senior soooo I'm pretty sad that I'm so late to the carbon steel party. Having said that, I am a cast iron queen 😉. Thannnnk you so much for replying to my comment. WOW...That means more than you can imagine. Much love and light to you and yours. ❤️🕊❤️
Thanks for the video. You are very likable and you are so straight forward.
My wife and I got a set of stainless steel pans for a wedding present in 1975 and we are still using all of them. We have supplemented them with non-stick coated frying pans but they don't last long. I have found that electric frying pans last longer and are easier to use than regular frying pans. I am 74 and do the breakfast cooking.
I also have a 12" Lodge cast iron frying pan and recently bought a carbon steel wok. They are non-stick by a buildup of the seasoning. I think they will last a long time if cared for, by who ever inherits them.
I do have a question. I am new to woks and stir-frying and want to know about how much heat to cook with. What temperature I should cook at, and how big of heat source. Our electric range has coil type electric elements. I also have a large propane burner like ones used to cook turkeys in oil.
Awesome video! Content was great, nice presentation. Keep up the good work.
Thank you! Will do!
Great info buddy!
Thanks
lots of good advice. thanks!
Glad it was helpful!
1:28 I just got my first carbon steel pan, seasoned it in the oven ONCE and i've cooked three times with it now. I made some soy nuggets with just a tiny amount of oil earlier and the non-stick performance of this pan was honestly in line with what I would expect from a brand-new teflon pan.
It's certainly WAY better than the 3 year old teflon pan i've been using until 2 days ago.
Gonna try pancakes for breakfast tomorrow and see how that goes. But yea... extremely impressed
That’s awesome!! Look forward to hearing about the pancakes
@@THEFOODDEE Pancakes have been a success and my girlfriend has been "demanding" breakfast pancakes for the last week :D
Wir haben auch die Pfanne von de Buyer und sie funktionieren tadellos,ob Pfannkuchen,oder Spiegelei 🍳 👌👍👍
Great info! Thanks
Thank you :)
Really good info, thank you! I’ve been cooking on cast iron and stainless forever, but have been itching to get a carbon steel pan. This was just what I needed to know!
Glad I can help
@@THEFOODDEE I’m new to your channel , you really are a natural, great job , is it possible to use olive oil to season your pan thank you .
Love the common sense here. I got rid of nonstick pans years ago. For me it's cast iron or carbon steel. One thing I noticed in my cooking is as I get older I've slowed down so I don't use super high heat as I did years ago, except for searing. I bring it down a little and it all turns out okay.
I just purchased two De-Buyer and this video helped thank!
Thanks glad I can help :)
Great video, thank you!
Cast iron pan newbie with induction… 😎
i made a pie in a 12 inch cast iron skillet. it was great
Have not seen your other content so I cannot compare, but this was really good.
It really surprises me about the heat. I thought that was the whole point. I'm disappointed with my non-stick pans so now I will try this and see how it goes.... and I'm doing a bit of research on how to take care of my pans so that I don't ruin them. With that said... I'll start with one and go from there.
The problem isn’t the heat itself but the differences across the pan. An induction stove transfers energy *much* more efficiently and quickly than other heat sources, and carbon steel does not conduct heat nearly as well as aluminium. So the temperature across the metal has no time to equalise.
Thanks!
Thank you !!
I wish I'd seen your video when I first began buying carbon steel. I read reviews on the internet that insisted you needed to season the pan 8-10 times before use; these 'over-seasoners' posted pics of their perfect, evenly-cured pan; pure black. Mine never looked like that, even though I tried the oven method of seasoning SO many times (my electric bill was out of control!) I ended up with flaking layers because I seasoned so often without waiting for the seasoning to cure. I gave it up and just began using them. They're perfectly non-stick, and although not as attractive as the posts I've seen from the 'season them to death' crew, they are perfect to me.
I wish i had stumbled across this video a week ago, would have ordered one of these instead of the Made In pan! Thanks for the info on the new pan!
Good vid!
Fabulous video
Love De Buyer (mineral B) series with the wooden handle. For those who cook in cast iron, plate steel and carbon steel a chainmail scrubber is a must have tool! It's surprisingly mild and can remove small bit of food that stick to the pan easily, bits that would otherwise turn to charcoal and negatively impact the seasoning.
yeah, i love those pans - i use them especially for crepes and sunny side up eggs, never would switch back to other pans for that :)
+1 to the chainmail scrubber. After my brush, it's the second most used cleaning tool. Works pretty much like coarse salt but faster and without the mess.
The kitchens I worked in always used carbon steel, and they put up with quite a beating - and they don't fail (there's nothing to fail when it's just a piece of oiled steel). So I use carbon steel all the time at home, and my tip would be that cheap and basic is just fine.
Small ones (180mm) seem to get the most use for me, and they were about eight quid from Nisbets catering supplies. I've just had a look and they're twelve quid nowadays, but then I've had them a few years now.
I roasted a chunk of pork shoulder in one yesterday, then made the gravy in it. And eggs for breakfast in one this morning.
The general message in the video is bang on: season it, cook with it, and that's it. If its scratched, repeat instructions as above. If its rusted, repeat as above.
Got my first carbon steel pan for Christmas. Thanks for the tips. Between my Dad , brother and you, thank I got a handle on it. My fav pan for breakfasts for sure.
That is awesome!
Great video , after cooking in it I find if there is stuck on food. An oz or two of water simmered in it while scraping it gently will release it. Following that a hot water wash with coarse kosher salt and a brush will do the job. And as you demonstrated always rewarm the pan adding a few drops of oil wipe it out and let it cool before putting it away.
First video I watched but you did great live.
Thanks
Many years ago I bought a bigger and a smaller de buyer pan but never used them, maybe it's time. ^^
Thank u for the tip with using induction stove, might be very helpful.
You're so cool! I watched many other videos on this topic and they just overwhelmed me that carbon steel needs such a precise care. I just loved your easygoing atittude! First video that really shows that these pans are not a rocket science, just cook with them, don't let them rust and that's it 😄 Thanks for sharing, once I buy my de Buyer I will make sure to come back to your channel 😎
Thank you :) just wanting to help make cooking easier
My experience with carbon steel is that it needs less TLC than any other frypan. It's pretty much indestructible although you can warp it on an induction burner if you are not careful.
Your method of seasoning the carbon steel debaur was the best, I tried 21 other youtubers and they all STICK still. Thin layer, simplicity , coat top and back of the pan and BAM! It's actually not sticking when I cooked some protein. The trick is to make sure the pan is hot enough then let the food cook , dont touch it! then it will lift off by itself. THANK YOU FOODEE ! I love your channel.. every other person does it via some complicated method and it's annoying. You are straight to the point! new subscriber here! Keep it up
Aww thank you that means a lot :) I appreciate your support
Keeping it simple!
So great to see a rational take on rules for carbon steel because when I see "rules" for cast iron and carbon steel it usually means "forget the food, you MUST have a shiny pure black surface at all times and at all costs". You know, taking hours to grind down the initial cooking surface like running a Zamboni over an ice skating rink, seasoning for days and days before the first usage and so on.
This video hits all the true proper usage tips; the sweet spot between obsessing over visual perfection at the expense of just cooking food and carelessly doing things that actually make the pan harder to use effectively. The only one I know of who shares this well-balanced approach is Uncle Scott. Cheers!
I like the "I am talking to you"-style!
I always cook with cast iron , when I am finished cooking I fill them with water and turn the heat on till I bring them to a boil and do that for a minute then I wash them in hot soapy water and reheat them with canola oil and re-season them. Never had a problem .I even cook turkey in a dutch oven.
Sounds great!
Just cook in it! Great advice for a lazy cook like me!
Great video! Question here - I got a smithey cast iron recently… how long should I let it cool down before I clean it with water? Trying to prevent it from cracking by putting cold water on it while it’s still hot.
Thanks!
De buyer mineral B is an amazing pan. I bought one 18 months ago and went ahead and got another bigger one with stainless steel handles. I haven’t managed to ruin them yet. Food is delicious
i really like the potato peels/onion with some salt for seasoning! i haven’t had the best time seasoning them otherwise
This type of content is great. Let's say you're teaching how to julienne or chiffonade-seeing a chef muster through it with you is great! Makes it more relaxed. If we goof together-it's real to us. I tire of some trying to blow you away with their knife skills, etc. Voice over could be great as a summary of sort. Just got my induction and kinda psyched. Thanks!! (Ps: when I do buy a cookbook it must be Loaded w/ pics & list nutritional info.)
Lots of pics no nutrition value
Just purchased a Smithey carbon steel 12”. Followed their directions heated new pan on the stove to approximately 450 to 500° then a light coating of some avocado reheat until smoke, boom done.
First started cooking some fatty meats with clarified butter, afterwards quick rinse in hot water, wipe dry, lite oil reheat to remove any moisture and pan works like a dream. Gets better with every use.
These things are literally indestructible and no more concerns about what kind of utensil I can or cannot use. You can use a shovel if you want.
You do great in front of the camera. Good video and awesome tips
Thank you so much!
Cool guy, liked it
yo! great video. yep, after initial seasoning...JUST COOK WITH IT! i have debuyer carbon steel pans. yes, i did the old flaxseed oil seasoning (6 rounds!) in the oven at 425˚ with full cool down cycles. afterwards, i did cook a few eggs in butter and corn oil and it passed the slide-around egg test with flying colors. the following use was searing off steaks to cook ruth's chris style (sear + 404˚ oven to finish), and let me tell you what...every bit of seasoning flaked off on the bottom of the pan. even though i was using med-hi heat, all the seasoning sloughed off. after all that work...and then that! so, i went back to zero-base / fresh surface on the bottom of the pan (scouring pad), and before seasoning with high smoke point avocado oil, i did something a little different...BUT IT WORKED AMAZINGLY WELL! i took some 1200 grit alum-oxide wet/dry sandpaper to the inside bottom of the pan to get some light swirl marks for the seasoning to penetrate. after a good wash and rinse, i seasoned the pan on the stovetop as per debuyer's directions. and, let me tell you what...the swirl marks gripped the seasoning and i have not had to re-season or do anything to the pan...even after 5+ years. yep...JUST COOK WITH IT! keep in mind that you cannot use just any old regular wood sandpaper. it MUST BE aluminum-oxide sandpaper because it is actually abrasive enough to put swirl marks in the bottom of the pan (cuts into the carbon steel). i bought a smaller debuyer egg pan afterwards, and did the sandpaper treatment (bottom and sides this time) right from the get-go, and it has never let me down. i know it is difficult to scratch up the bottom and sides of a brand-new pan, but trust me, it frigg'in works!
He’s voice is so soothing.
Aww thank you !!
Bought a De Beyer omelet pan to dedicate to eggs and was looking for a video on seasoning information- thanks!
I have another video on seasoning it aswell
That tip to not put many layers of seasoning on is a really good one. Looks great at first, but they're like glass an always fail for me. I've sanded it down so many times at this point. Haven't had to since I did it his way. Takes longer, but it's so much more durable
How do you know when to re-season?
@holdenmcgroin3995 when you cook something like steak and the pan doesn't shed water when you clean it. Usually any high heat cooking that leaves a bunch of carbon on the pan you have to scrub off or something acidic. Just smear a thin layer of lard after a good scrubbing, set your oven for 500 an pop a cook timer for an hour an forget about it. Easy. I have one pan I use for eggs an such that I never use for high heat or acidic sauces. Best pancake pan ever an I almost never reseason it. You'll get a feel with use
Great video
Thank you
Hi, nice video, thanks for sharing your experience. I have a question: it is okay for carbon steel pans to cook tomatoes sauces?
Face 2 face is great 👍
First vid of yours I've watched, you have great presence🎉
Thank you so much 😁
Nice video, very informative!
Reassuring, too. I've been using the Mineral-B pans for 3 years and they are superb! What are they like in the oven, though? I've finished food in the oven for about 10 minutes but, what do you think would happen if they were in there for longer - aside from the logo and handle coatings charring?
Other than that they are fine in the oven it’s the Handel that has the restrictions and thank you :)
Hey great video, thank you!
Just curious, I tend to leave left over fat from cooking on my pans (non-stick) sometimes for day or two, then just cook with it without washing. Would this habit of mine damage carbon steel pans?? I only use animal fats or coconut oil for cooking.
thank you for amazing video ...can i use onion tomato (otm) greavy which is used in indian cooking mostly in restaurants? appreciate your reply
That tip for induction is great. I unfortunately made the same mistake...
Eek sorry to hear
Nice job! I almost always prefer direct speak over voice overs.
What brand of burner is that?
4:45 A related "DO NOT" when you have an over-heated carbon steel pan is shocking it with a cold liquid. Just take it off the heat or turn off the burner if you overshoot the desired heat.
I made this mistake while I was cooking a big meal and left my 10" Misen pan on a high burner then got distracted. When I came back to it I was in a hurry to start the next dish, so I ran the overheated pan under the sink tap and it warped immediately.
Great video. You got a new subscriber.
I have a carbon steel wok that I got off Amazon. They included instructions on seasoning. Very specific and helpful. Set off the smoke detector though LOL
well done video. i haven't seen your other one on seasoning the cs pans, but i think i can guess your technique, from the short jump clip you added to this one.
am i safe to assume that you do the thin layer of oil, then heat of a gas (ng, propane, butane, etc) and burn the oil in on all sides?
if so, i'd offer one suggestion. if you did it the way most wok cooks do their pans (typically carbon steel), they first just heat the pan up to where it goes beyond the browning phase. it will eventually turn blue. again...no oil yet.
after that, let the pan cool down, then apply the thin coat of oil ( i personally use grapeseed oil...flaxseed oil's elevated status for seasoning is a myth).
once a micro-thin layer of oil is applied, basically repeat the same heating method. or--from what i guess--is your initial method.
after experimenting with a few cs pans, this technique works the best. from that point on, your pan is ready to use in everyday situations...granted people take all the other things you mentioned into account.
and i'm talking about the non pre-seasoned type cs, like matfer, de buyer, etc. i have no idea what the seasoning method would be for bk, lodge offerings. those would probably be "just use 'em" varieties.
Nice video, but add that if you cook with vinegar it removes the seasoning. I did that with a beautiful pre seasoned pan and stripped it to darn near bare metal. But like you said keep cooking and while it doesn't have that nice dark color it performs great!
I really like your video
How do you know when to re-season the pan? Is every seasoning the same? You mention heating and adding oil after washing... Is this to season it again?
Great Video! I'm just getting my first carbon steel pan and this was very helpful. Do you have a recipe link for the focaccia at 3:57? It looks amazing and I would love to try it out.
I do it’s on my website and RUclips channel ruclips.net/video/ydlok1pNRQk/видео.html
what temp needs the pan reach before you add the oil? what oil temp is needed until you put food in it?
Also, which GAS burner did you use in this video
Nice video mate! Getting close to that 10k... 🤪
Thanks
Can a carbon steel pan be seasoned on top of a electric stove or not? Thank you
Can you really bake in the microwave with carbon steel tins?
Great Video! Can I use olive oil or sunflower oil to season my pan?
As long as it’s a high temp oil :)
What actual temperature do you consider "medium" or kind of high heat? I use a surface temperature gauge and "medium" on my cook top is nearly 525 degrees F. WAY too high for cooking may foods, cast iron or stainless