Why doesn't this video show how to use the MadeIn Carbon steel seasoning wax? Or was I sucker for buying it? There are no directions on the can nor the web product page.
I've surfing seasoning videos lately and this is by far the best - clear instructions on what to do, as well as emphasising the important things like thoroughly washing your pan.
I have 8 boys. They all cook and clean up at our house. Thank you for making a delightful care video! They will ALL be watching this so hopefully our transition to carbon steel goes well!
I wish I had found you sooner!! This is the most helpful video I’ve seen on seasoning carbon steel. The one on cleaning carbon steel is SO helpful too.
Oh man - I bought this carbon steel and the seasoning wax from MadeIn...it clearly states on the instructions to only use a little but of course, I said to myself, more oil must be better. The "comically small amount" is what I needed to see because I used way too much. Time to scrub and retry tonight. Thanks for the video.
First, I bought one of these 10" pans around 4 months ago and I have been using it quite a bit. It is way cheaper than my other two more expensive French-made carbon steel pans but qualitywise they are identical. So if you are thinking of buying one, do it. You will not be disappointed. I went back and bought the wok which I also am using quite a bit. Both are well seasoned and work exactly as they should. Eggs or whatever just slide right out. Back in Feudal times when I was in school and worked as a cook in a restaurant, we used carbon steel frying pans so I was accustomed to them. I only have one disagreement with Steve on his demonstration here based on my prior training and experience. I never put water in my frying pans if there is something stuck to the bottom - which for me is usually bacon. I pour out any remaining oil into my oil can and wipe the pan out. I take plain old kosher salt and put around a tablespoon in the pan. Then I use a paper towel and rub out whatever is adhering to the pan. It always comes out and it does not damage the seasoning at all. You just rub it around and everything comes up. Then just wipe out the pan and you are done. If it is really, really bad, I would use a stainless steel chainmail scrub. I use that on my cast iron fryer occasionally if something has really adhered to it. It does not damage the seasoning and it works perfectly every time. But no matter what, these are great pans and if cared for properly they will last a lifetime. I am still using my grandmother's chicken frying pan which she received as a wedding present in 1919. There is no reason why one of these carbon steel pans would not last as long or longer.
I'm 56 and just started caring about my pans. LOL Thanks for the video. The pan really makes a difference in the pleasure of cooking. I screwed up not watching the video because I got the preseasoned pan, so I thought it was all set. Hopefully I can just do it today and get the pan ready.
Steve!! You are funny, but most important, extremely informative. I just realized that the instructions that Made In send with the pan are waaaay off. I need to start completely from scratch. Thank you so much for your videos. Your cleaning video is also so helpful. I've been doing so many things wrong from day 1. Your videos should be linked to every pan that Made In sells.
I've been cooking with well-seasoned cast-iron pans for years, but my old wrists can't handle them any longer. I just ordered a Made In carbon steel pan (and a Nakiri knife) about ten minutes ago. After watching this informative video on how to season my new pan, I'm extra excited for it to arrive.
I followed your instructions on my wok. Wow! I only did it three times and I can feel the slickness across the inside and outside of the wok. Plus it looks great! Yes it has colorations but I call that the signature of MY wok because no other wok looks like mine.
colorations are normal for carbon steel, the more you use it the more used it will look. Just have a look at the videos of some french pans having been used for decades. Same goes for cast iron, at one point you should stop worrying about the looks and start cooking 🙂.The beauty simply is it will last you for a lifetime if treated well.
I've heard of this being called the adolescent phase of carbon steel. It will turn into a sleek black over time -- spotty parts or uneven parts or discoloration is completely normal even after a year of daily use.
Great Demo ... I'm going to do just exactly what you did to my Carbon Steel Pan. I worked a while back for Williams-Sonoma doing demo cooking on weekends and this is an easy way to season this type of pan. Great Job ... see you again soon...!
I Recently purchased the Made-In 10" Carbon Steel Pan as a gift for my Son. This Video is perfect for getting him started. He's very excited to cook his 1st NY Strip in the new pan. TKs
@@shannonlee1558 thanks Shannon. that’s what I’ve been doing as well. I watched the video again and he says it took him six months to get it where he wanted it so I guess I just have to be patient.
@@MadeInCookware how do you strip the pan and start again?? The instructions were very vague on how much oil to use and didn’t say how light of a layer is. Mine is sticky now and not smooth. And I didn’t do the outside of the pan cuz it didn’t say to. It specifically states “apply a very thin layer of oil with a high smoke point or made in seasoning wax to the pans SURFACE”! Surface means cooking surface im assuming. It should state to the whole pan inside and out.
Fantastic video! I watched maybe 1/2 dozen videos on this and could never get it quite right. Your video did it. The key point I got from this is to use a "comically small" amount of oil. Keep wiping unil it looks dry. I thought for sure that my egg test would fail miserably, as my pan looked totally dry. They just slid all over the place! Thanks again for your great video Steve!
I just started my first MADE IN purchases. I got a enameled dutch oven. I love it. And when my other cooking pans were out. I will be replacing them with MADE IN products.
Great video! Question: I just bought a high quality carbon steel 12". I have a flat top stove. I'm using avacado oil. Because the flashpoint of avacado oil is around 520d, do I need to make sure my oven is that high when seasoning? I have to make sure the temp of the oven is the same as the flashpoint. Did I get that right? Thanks!
Love this video.. Carbon steel is one of those pans you don't know you need until you have one. Then once you realize how amazing it is you'll wonder why you didn't know about it sooner.. They can be very pricey! But if you care for them they last! Great instruction!
Great video just ordered 2-made in carbon steel pans because of your video-1-10 inch and 1-12 inch. Joe H Navy Seabee, and yes Navy Seabee's know how to cook.
Wish I had seen this first. I am going to start over. Glad I found this it should be the link on the web site. This is a much more informative video with better technique
This is the tutorial I wish I had when I got my new pans two weeks ago! I definitely didn’t wash enough of the initial coating off before my first season and I used way too much oil. After some use I think it’s evened out but I’m still not sure if my seasoning is good enough.
Yes that’s because the instructions booklet says absolutely nothing about coating the outside of the pan I did question that vagueness but felt that it would specify so proceeded without costing the outside Also did not wash pan out enough I believe as is is emphasized in this video Annoying I did the same as you just last night unknowingly then got this you tube video today
It most definetely even out dont worry to much. Imo this guide is to get best result instantly, over time it will work out great just to cook in it. My pans tend to get almost a perfect finish after 10 or so uses
Seriously came searching for this comment! The instructions said nothing about washing for that long. It says wash and dry throughly. Then place in medium to low heat and apply a thin layer of oil. Seriously come on. It should’ve specified for how long on medium to low heat then do you take it off the stove while applying the oil? I didn’t I applied while still on the stove and it said nothing about the outside of the pan so I didn’t do it even though I thought I should’ve lol they need to update their instructions or give the link to this video on the card for more detailed steps
I bought the carbon steel wok. I don’t think I seasoned it properly when I first got it. I love the wok over all but it always sticks in the bottom of the wok. Especially when I do a fried rice dish. The sides of the wok are great. The bottom of the wok has a rough texture. How do I get it smooth and silky and perfectly seasoned?
I love these pans. Barely use my cast iron any more except when cooking tomato sauce or something else acidic. Cast iron seems to handle acidic ingredients much better.
I just received my steel WOK and STEEL GRIDDLE I washed it well dried it now it on the GRILL with ever so lightly Grape seed oil. I bought the cover, and it came with a bag wwwhhhooo wwwhhhooo Win win 🏆
Great instructions!! Can I start completely over and wash my pan with soap as you did in the beginning. The written instructions were not as clear as watching you in this Video. Thank you!
Try slight variation - after the first wash and dry, "wash" the pan with oil. Put about 1/2 tsp in pan. Rub all over. Rub off with paper towel. Repeat about 3 times until paper towels are clean. Then wash again, dry and start to season as shown in the video. Less elbow grease involved.
Hi Steve! Great video. Question for you -- I've been using my MadeIn Carbon steel pans (wok and 2 skillets) for over 6 months now, and after washing I always finish with a quick, light oil rub (or MadeIn seasoning wax) before hanging the pan up. But my paper towel still gets dark when I rub the oil off. Does this mean I never got all the factory oil off and should start over?
Followed the guide and seasoning went great. After use I have a big dry spot in middle that won’t season. Do I start all over and do the 10 minute wash and begin seasoning again?
I'm with these ladies, we have had your pan for about a year, if you could do a stripping and re-seasoning video that would be great. Or is it as easy as scrubbing everything off and then starting all over again?
Good idea for content. Maria is right. You can use steel wool and strip old seasoning. Generally seasoning can also even out over time if you keep cooking fatty foods or season again
I dont get it, he said to add the bacon while the pan is still all around the same temperature (hot I'm guessing) and the he immediately follows that by saying "we wana add cold bacon to a cold pan so the fat can render". So is that pan hot or cold when he adds the bacon??
This is a very helpful video. I just received a Made In carbon steel wok for Christmas. After watching this video, I realized that I didn't clean the pan well enough before seasoning it. Should I start all over and wash it again with soap and water before reseasoning it?
Great Videos !!!! For seasoning, can I use the Made-In Seasoning Compound in the same manner as you used Grape Seed oil for this. I used it for my Made-in Griddle Pan and it worked great. I assume this is the same?. Also, can I use the same method for some older Cast Iron pans I have?
these videos are awesome, thank you! i tried carbon steel a while ago and just couldn't get it right, but w/ the help of these videos, i'm ready to try again
Thanks for watching! Let us know what other cookware products you'd like covered in future videos.
This video is SO helpful 🙌 I would love a how-to vid on chopping/knives
I didn't do seasoning right way before my first use ànd my pan turn out really bad now. Should i do it again like what you show and will it help?
Hey this video on seasoning pans was great! Can you help me with sharpening knives next?
Why doesn't this video show how to use the MadeIn Carbon steel seasoning wax? Or was I sucker for buying it? There are no directions on the can nor the web product page.
@@syyang3621 i regreted to buy 3 blue carbon steel pans because i thought they're easy to use like non stick pan but they are not. Sad
Please let this guy do more content!! Entertaining and informative!! Great video!
First time someone has addressed the fond meat leaves in a seasoned pan & how to deal with it. Best seasoning video I've seen. Thank you!
Glad it was helpful!
Whoever this guy is, please give him a tv show doing anything. What a calm, warm persona.
I've surfing seasoning videos lately and this is by far the best - clear instructions on what to do, as well as emphasising the important things like thoroughly washing your pan.
Always thought the care for this product would be too much for me, but now I see the care in action… piece of cake!
I have 8 boys. They all cook and clean up at our house. Thank you for making a delightful care video! They will ALL be watching this so hopefully our transition to carbon steel goes well!
Good luck with your transition to Carbon!
I wish I had found you sooner!! This is the most helpful video I’ve seen on seasoning carbon steel. The one on cleaning carbon steel is SO helpful too.
Thanks for watching!
Oh man - I bought this carbon steel and the seasoning wax from MadeIn...it clearly states on the instructions to only use a little but of course, I said to myself, more oil must be better. The "comically small amount" is what I needed to see because I used way too much. Time to scrub and retry tonight. Thanks for the video.
First, I bought one of these 10" pans around 4 months ago and I have been using it quite a bit. It is way cheaper than my other two more expensive French-made carbon steel pans but qualitywise they are identical. So if you are thinking of buying one, do it. You will not be disappointed. I went back and bought the wok which I also am using quite a bit. Both are well seasoned and work exactly as they should. Eggs or whatever just slide right out.
Back in Feudal times when I was in school and worked as a cook in a restaurant, we used carbon steel frying pans so I was accustomed to them. I only have one disagreement with Steve on his demonstration here based on my prior training and experience. I never put water in my frying pans if there is something stuck to the bottom - which for me is usually bacon. I pour out any remaining oil into my oil can and wipe the pan out. I take plain old kosher salt and put around a tablespoon in the pan. Then I use a paper towel and rub out whatever is adhering to the pan. It always comes out and it does not damage the seasoning at all. You just rub it around and everything comes up. Then just wipe out the pan and you are done. If it is really, really bad, I would use a stainless steel chainmail scrub. I use that on my cast iron fryer occasionally if something has really adhered to it. It does not damage the seasoning and it works perfectly every time.
But no matter what, these are great pans and if cared for properly they will last a lifetime. I am still using my grandmother's chicken frying pan which she received as a wedding present in 1919. There is no reason why one of these carbon steel pans would not last as long or longer.
Thanks John! Appreciate the insight
I'm 56 and just started caring about my pans. LOL Thanks for the video. The pan really makes a difference in the pleasure of cooking. I screwed up not watching the video because I got the preseasoned pan, so I thought it was all set. Hopefully I can just do it today and get the pan ready.
Steve!! You are funny, but most important, extremely informative. I just realized that the instructions that Made In send with the pan are waaaay off. I need to start completely from scratch. Thank you so much for your videos. Your cleaning video is also so helpful. I've been doing so many things wrong from day 1. Your videos should be linked to every pan that Made In sells.
I’ve always had issues with my carbon steel pans. This video helped me figure out why, thanks Steve!
Friendly, thorough, and humorous presentation. It sunk into my brain and I cannot wait for my pans to arrive. Thank you!
I've been cooking with well-seasoned cast-iron pans for years, but my old wrists can't handle them any longer. I just ordered a Made In carbon steel pan (and a Nakiri knife) about ten minutes ago. After watching this informative video on how to season my new pan, I'm extra excited for it to arrive.
Thanks Polly! We know you'll love the items!
Well, what you think of the pan?
Curious too
I followed your instructions on my wok. Wow! I only did it three times and I can feel the slickness across the inside and outside of the wok. Plus it looks great! Yes it has colorations but I call that the signature of MY wok because no other wok looks like mine.
colorations are normal for carbon steel, the more you use it the more used it will look. Just have a look at the videos of some french pans having been used for decades. Same goes for cast iron, at one point you should stop worrying about the looks and start cooking 🙂.The beauty simply is it will last you for a lifetime if treated well.
I've heard of this being called the adolescent phase of carbon steel. It will turn into a sleek black over time -- spotty parts or uneven parts or discoloration is completely normal even after a year of daily use.
Tho was quit different from the original method given to me by MadeIn. It makes so much more sense doing it this way. Thanks so much!
Tons of ways to season! Based on listening to the community this was one we found our customers liked a lot. We have an oven video coming out later!
This is excellent!!!! What a knowledgeable expert ;)
Incredibly detailed and helpful! More videos from Steve, please!
wished i watched steve before i season my pan in the oven. took all day too!!!! UUUUGGGGGGGGGG!!!!
Great Demo ... I'm going to do just exactly what you did to my Carbon Steel Pan. I worked a while back for Williams-Sonoma doing demo cooking on weekends and this is an easy way to season this type of pan. Great Job ... see you again soon...!
I Recently purchased the Made-In 10" Carbon Steel Pan as a gift for my Son. This Video is perfect for getting him started. He's very excited to cook his 1st NY Strip in the new pan. TKs
This is by far the best video on how to season a pan! Thank you.
Love this! Takes all the mystery out of the seasoning process.
Great video! I wish it had been available before I tried (and failed) to properly season my 6 new Made In carbon steel pans.
Right? I’m about half way through this video thinking, is he going to talk about what to do when my attempt to season my pans failed.
@@arthurford829 You can always strip the seasoning and start again.
@@arthurford829 I had the same issue. But I re-seasoned my pan and plan to do so after each use until I get it exactly like I want it.
@@shannonlee1558 thanks Shannon. that’s what I’ve been doing as well. I watched the video again and he says it took him six months to get it where he wanted it so I guess I just have to be patient.
@@MadeInCookware how do you strip the pan and start again?? The instructions were very vague on how much oil to use and didn’t say how light of a layer is. Mine is sticky now and not smooth. And I didn’t do the outside of the pan cuz it didn’t say to. It specifically states “apply a very thin layer of oil with a high smoke point or made in seasoning wax to the pans SURFACE”! Surface means cooking surface im assuming. It should state to the whole pan inside and out.
Made In products are the absolute best.
Whoa. I juuust received my carbon steel today. How did ya'll know? Loving this! more please!
Great Tutorial. Welcome to RUclips, Steve!
This is the clearest explanation of seasoning I have seen. I am planning to buy Made In cookware soon
Thank you so much 🙂
That pan looks awesome. Also Grapeseed oil for life!
Grapeseed oil is terrible for your health
yeah i want one. this is a great video. that extra work pays off.
Let's gooo!
I love seeing two of my favorite cookbooks, The Food Lab and Salt Fat Acid Heat, in the background!
Fantastic video! I watched maybe 1/2 dozen videos on this and could never get it quite right. Your video did it. The key point I got from this is to use a "comically small" amount of oil. Keep wiping unil it looks dry. I thought for sure that my egg test would fail miserably, as my pan looked totally dry. They just slid all over the place! Thanks again for your great video Steve!
Want the pan just because of this video!
Cant wait to buy mine ♥️
So helpful! Can’t wait to cook and season my new MadeIn pan. Best thing I’ve ever used! Awesome video! And the editing of this video? 😍Wow!
Already tried stainless steel and cast iron. This carbon steel is my next step to go
It’s my favorite every day pan by far
This is a really helpful guide to seasoning and glad you dispelled a lot of the mystery around seasoning. How many squats did you get in though?!
I just started my first MADE IN purchases. I got a enameled dutch oven. I love it. And when my other cooking pans were out. I will be replacing them with MADE IN products.
This is a cool video Steve, thank you. And I have a pan to season. I'll try to be like your Dad! 😃
David
GREAT video!!!
Great video!
Question: I just bought a high quality carbon steel 12". I have a flat top stove. I'm using avacado oil. Because the flashpoint of avacado oil is around 520d, do I need to make sure my oven is that high when seasoning? I have to make sure the temp of the oven is the same as the flashpoint. Did I get that right? Thanks!
easy to follow instructions, with a handsome host to match! *#subscribed*
Loving Steve's tips and tricks!!!
Thank you!
Can I just say I love your commentary! I’m loling. But super educational
You can juggle?! 👏👏👏 I actually learned so much about cleaning my pans and oiling them upppp… doing it wrong with Olive Oil
Steve makes your videos fun to watch!
Love this video.. Carbon steel is one of those pans you don't know you need until you have one. Then once you realize how amazing it is you'll wonder why you didn't know about it sooner.. They can be very pricey! But if you care for them they last!
Great instruction!
Great presentation Steve! Easy to understand, clear and concise.
Thank you!!
Great video! Can’t wait to see more!
Love these tips!
I subbed, watched, liked and subscribed just for the content even though my one carbon steel pan isn't made-in. Best all round pan they're amazing!
Great video just ordered 2-made in carbon steel pans because of your video-1-10 inch and 1-12 inch. Joe H Navy Seabee, and yes Navy Seabee's know how to cook.
Nice! The best pans - everyday work horse
Wish I had seen this first. I am going to start over. Glad I found this it should be the link on the web site. This is a much more informative video with better technique
Love all these tips! So helpful - excited to get cooking!
MadeIn has the best gear
This is the tutorial I wish I had when I got my new pans two weeks ago! I definitely didn’t wash enough of the initial coating off before my first season and I used way too much oil. After some use I think it’s evened out but I’m still not sure if my seasoning is good enough.
Yes that’s because the instructions booklet says absolutely nothing about coating the outside of the pan I did question that vagueness but felt that it would specify so proceeded without costing the outside
Also did not wash pan out enough I believe as is is emphasized in this video
Annoying
I did the same as you just
last night
unknowingly
then got this you tube video today
@@zumbasurf same
Ditto...messed up re-seasoning also before watching this....hoping 3rd time will be the charm!
It most definetely even out dont worry to much. Imo this guide is to get best result instantly, over time it will work out great just to cook in it. My pans tend to get almost a perfect finish after 10 or so uses
Seriously came searching for this comment! The instructions said nothing about washing for that long. It says wash and dry throughly. Then place in medium to low heat and apply a thin layer of oil. Seriously come on. It should’ve specified for how long on medium to low heat then do you take it off the stove while applying the oil? I didn’t I applied while still on the stove and it said nothing about the outside of the pan so I didn’t do it even though I thought I should’ve lol they need to update their instructions or give the link to this video on the card for more detailed steps
Great information!
This guy has a good name!!!
I bought the carbon steel wok. I don’t think I seasoned it properly when I first got it. I love the wok over all but it always sticks in the bottom of the wok. Especially when I do a fried rice dish. The sides of the wok are great. The bottom of the wok has a rough texture. How do I get it smooth and silky and perfectly seasoned?
It worked!!!! I owe you one!!!!
Great to hear! You don't owe us anything ;)
I love these pans. Barely use my cast iron any more except when cooking tomato sauce or something else acidic. Cast iron seems to handle acidic ingredients much better.
Thanks Michael
Thank you!! Been trying to figure out what to do with this pan. And I will be sure to bacon.. I mean season this thing well!!
So helpful!
OR just buy the 10" or 12" carbon steel pans that come preseasoned!!!! ;)
Great video, learned a lot.
Love this, because I am researching the carbon steel pans!
Made Ins are the best!
Thank you, so helpful!
great tips! I wasn't sure if I needed to bring the oil to smoke point for after-cooking maintenance.
Glad it was helpful!
Awesome job Steve !!
Damn, the bacon on this new pan hits hard af. Good vid!
Yas
Great video. I’m scrubbing down my pans and doing it right. Much appreciated!
best video on the subject man!
I just received my steel WOK and STEEL GRIDDLE I washed it well dried it now it on the GRILL with ever so lightly Grape seed oil.
I bought the cover, and it came with a bag wwwhhhooo wwwhhhooo
Win win 🏆
I can't wait to get my first made cooking pan.
We love a good helpful video! Thanks Made In and Steve!!
Very well done video!!
So for those who have to season their pans in an electric oven...what are the tips...time frames..etc?
Super helpful. Thanks.
Great instructions!! Can I start completely over and wash my pan with soap as you did in the beginning. The written instructions were not as clear as watching you in this Video. Thank you!
Thank you
Try slight variation - after the first wash and dry, "wash" the pan with oil. Put about 1/2 tsp in pan. Rub all over. Rub off with paper towel. Repeat about 3 times until paper towels are clean. Then wash again, dry and start to season as shown in the video. Less elbow grease involved.
I never Cook lol , But somehow i ended up here , And i cant stop watching .. Will i ever do this , No , Will i watch your videos , Yeup !
Outstanding video and cookware. Unfortunately I didn’t season my carbon steel pan correctly. How do I correct it?
Greatnand useful video - Thanks
Glad it was helpful!
Great video.
Thanks!
Hi Steve! Great video. Question for you -- I've been using my MadeIn Carbon steel pans (wok and 2 skillets) for over 6 months now, and after washing I always finish with a quick, light oil rub (or MadeIn seasoning wax) before hanging the pan up. But my paper towel still gets dark when I rub the oil off. Does this mean I never got all the factory oil off and should start over?
@Steve Barnett thanks Steve!
Followed the guide and seasoning went great. After use I have a big dry spot in middle that won’t season. Do I start all over and do the 10 minute wash and begin seasoning again?
I'm with Karen. I was just wondering how to get the old seasoning off to start over.
I'm with these ladies, we have had your pan for about a year, if you could do a stripping and re-seasoning video that would be great. Or is it as easy as scrubbing everything off and then starting all over again?
Hi ladies, I read through some of the other comments and it is suggested to give it another good cleaning with an abrasive sponge and start again.
Good idea for content. Maria is right. You can use steel wool and strip old seasoning. Generally seasoning can also even out over time if you keep cooking fatty foods or season again
Nice wok!
Tanks
Have u ever tried bear grease
I tried other methods, salt, potato peels, etc - they didn't work!
Your method worked, thanks!
You're welcome!
It's seasoning szn.
@Josh Kim Actual LOL.
Such good info! Thanks!
You are so welcome!
I used lard, sometimes tallow ... both have a very high smoke point.
Great video!
I dont get it, he said to add the bacon while the pan is still all around the same temperature (hot I'm guessing) and the he immediately follows that by saying "we wana add cold bacon to a cold pan so the fat can render". So is that pan hot or cold when he adds the bacon??
Cold
This is a very helpful video. I just received a Made In carbon steel wok for Christmas. After watching this video, I realized that I didn't clean the pan well enough before seasoning it. Should I start all over and wash it again with soap and water before reseasoning it?
Warm water, no soap as it will strip seasoning.
Great Videos !!!! For seasoning, can I use the Made-In Seasoning Compound in the same manner as you used Grape Seed oil for this. I used it for my Made-in Griddle Pan and it worked great. I assume this is the same?. Also, can I use the same method for some older Cast Iron pans I have?
Absolutely!
these videos are awesome, thank you! i tried carbon steel a while ago and just couldn't get it right, but w/ the help of these videos, i'm ready to try again
Glad you like them!
How do you red-season a pan that has gotten all blotchy and is not smooth anymore?
Great video and so well explained!! Just what we needed