This person is one of the best presenters I have seen. She is very succinct, getting right to the point in a very informative and engaging way.

@misterturkturkle

2 жыл бұрын

My condolences

@LY43537

2 жыл бұрын

That's Lisa McManus! Fun fact I learned: she graduated from the Columbia school of Journalism, and it shows. She is efficient and has great camera presence and communication skills. I love watching her present.

@alexanderfernestad9460

2 жыл бұрын

100%

@JP-br4mx

2 жыл бұрын

Yes Braedon I will have your babies

@JohnSmith-bn7bl

2 жыл бұрын

Lisa is the best.

I love how this presenter skipped all the fluff and bs and got straight to giving info

@ynnebbenny

4 жыл бұрын

Hear hear !!

@NotTehJon

4 жыл бұрын

that's ATK for you, dude. they're here to go "here's what works, here's what doesn't, here's some nifty tips".

@onthehill3381

3 жыл бұрын

And NO ridiculous background music!!

@dawnterrill3952

3 жыл бұрын

Holum agree!! Thank you for the professionalism and advice. Look forward to more

@plainjane1812

2 жыл бұрын

Me too! Some just talk to hear themselves talk.

That potato peel + oil + salt trick is the best thing ever. I tried it on my (so far) only carbon steel frying pan and right after I fried an egg. After frying, that thing slid off the pan like it was relieved. Zero sticking, zero problems. Thanks for the tip!

@Ryan_Carder

3 жыл бұрын

What'd you do for the exterior?

@masseyrati3396

3 жыл бұрын

@@Ryan_Carder To be honest, I pretty much ignored the exterior. I believe the exterior still has the original storage coating.

@DanielV1775

2 жыл бұрын

What type of oil did you use?

@santolify

2 жыл бұрын

@@DanielV1775 de Buyer recommends grapeseed oil, avocado oil, peanut oil, canola oil, sunflower oil.

@choi4624

Жыл бұрын

@@DanielV1775 Recommend using grapeseed. extra virgin-based oil is something smell on seasoning. canola smoke point is low. grapeseed is ignored these disadvantages.

My favorite presenter in ATK. She is by the far the most informative and cover most of her bases unlike other presenter. No fluff, no bs.

I did the "salt, oil n potatopeel" cooked for 9 mins and got a brilliant result!!! Thanks!!!😘❤💗👍👍👍👍👍

@JustinEmlay

3 жыл бұрын

This sure seems to be the winning ticket. I've never heard of this and have seasoned plenty of woks perfectly fine. I'll give it a shot.

@belaircarguy

3 жыл бұрын

@@JustinEmlay This works great. This is the Matfer Bourgeat recommendation, although my instructions had you do it twice. In any event, it works great and makes the pan non-stick. They only thing is not to cooke acidic foods in these steel pans or cast iron. It will strip off the seasoning, so I just use a non-stick pan for those chores.

@JustinEmlay

3 жыл бұрын

@@belaircarguy Yup, worked great for me. I did two rounds of potatoes and a round in the oven for full coverage. Egg slid like glass. Cooked a few dishes so far with zero issues. Cleanup is a breeze!

@nanaobx

3 жыл бұрын

@@belaircarguy what oil did you use?

@belaircarguy

3 жыл бұрын

@@nanaobx I used canola oil

I've been a lifelong cast iron user but tried carbon steel and love it. Temp distribution is more even, warms faster, is lighter. Once it's seasoned it's just as not stick as Teflon. Definitely recommend, especially with a silicon handle cover.

In Hungary, the traditional crêpe skillets are carbon steel and passed down generations. We have a 50 year old at home and it’s the best.

I had heard the name 'america's test kitchen' a lot while watching babish videos but for some reason thought it was just an online recipe database. I am beyond thrilled to see such an informative, no nonsense, review of cookware. Instant subscribe.

I've always owned woks...because Asian. And I heard so much about these pans...and finally came across one at an estate sale. I recommend keeping an eye out for things like that. When you end up hitting the kitchen of a true home cook, you really dig up treasures that have been tested!

@chriswright8114

3 жыл бұрын

oh, it doesn't matter what style of cooking (or anything else that requires metal) you're into. if you ever, EVER come across good quality carbon steel or cast iron, you snag it. period. stainless steel and other steel alloys, even non-steel alloys, are amazing and can sometimes outperform anything else. but, there is a reason that carbon steel and cast iron have lasted this long. they require a loving hand, but they are absolute workhorses with basically no limit on anything they can do.

@joycej9415

Жыл бұрын

My first carbon steel was a Joyce Chan wok in mid 1980. I still use it today.

Nice demo; excellent script. I like this lady's lessons. Thanks.

@sharpasaneraser

9 жыл бұрын

GizmoBee1702 i saw her first...jerk.

I love my carbon steel cookware. I keep it seasoned with lard or bacon drippings. I never wash with soap but with hot water and a steel chainmail scrubber or a bamboo scrubber. Easy peasy...

I worry about the weld vs rivets. Over time welds can break with the temp change and abuse. Rivets should hold up better over time. My two cents.

When I bought the recommended Matfer skillet several years ago, I had big problems. I followed the instructions for preparing the pan, but it wasn't nonstick at all. Eventually, I figured out that I hadn't actually removed the waxy coating, despite scrubbing hard. (I heard that they later started shipping with an easier-to-remove coating.) I ended up stripping the pan and starting over. (For stripping, Easy Off heavy duty oven cleaner works well, though vinegar can work with lighter messes.) Also, it's not necessary to sauté potato skins. Just apply a very thin coating of oil (a few drops of vegetable, canola, or grapeseed oil, but not flax) and wipe away ALL excess with a paper towel until the pan looks almost dry. Excess oil will become a sticky mess when heated and you'll have to strip the pan and start over (I speak from experience!). Then heat the pan until the oil smokes. One video said keep the heat on until the smoking stops, but I think I just turned it off when the smoking started. Let it cool, and you're done. After a single round of seasoning, I was able to cook a scrambled egg (in olive oil) with no sticking.

@slothymango

8 ай бұрын

How do you season the outside of the pan to prevent rust?

@BobKartyMusic

8 ай бұрын

@@slothymango I don't usually worry about that (and haven't had any rust) but you can do the same as for the inside.

@slothymango

8 ай бұрын

@@BobKartyMusic thanks

I have a Lodge Carbon-Steel Skillet that I use with my BBQ grills. I absolutely love it and the versatility a skillet brings to a BBQ grill no matter if the grill is propane or charcoal.

@charliemartin5482

4 жыл бұрын

I have a Blackstone griddle made of carbon steel . now i dont need a bbq. !

@95SLE

4 жыл бұрын

@@charliemartin5482 Griddles, grills, and smokers are all cooking tools. I try not to limit myself to one tool in the kitchen.

@davidkulmaczewski4911

3 жыл бұрын

What is the surface like inside the pan? I've read that Lodge pans have a textured surface much like their cast-iron pans, versus the very smooth surface found on most other brands. Not necessarily a bad thing; just different.

@95SLE

3 жыл бұрын

@@davidkulmaczewski4911 it is slightly textured but I have no poles with anything sticking. I use the pan for medium depth frying, shrimp, and for making sauces then adding the meat into the sauce.

I purchased both a 12.5" De Buyer Mineral B and a 12-5/8" Matfer Bourgeat Black Steel. After seasoning, the Matfer is definitely nonstick and a fried egg slides all around like a hockey puck. Eggs still stick a bit to the De Buyer.

This was awesome, as it featured the type of pan that I first cooked with as a child, but which I've not seen in perhaps 50 years! I do have a couple of carbon steel griddles (which I love), but WOW, the mystical frying pans of my childhood? Fantastic! Guess what I'm shopping for in about 30 seconds, from... Now!

You can absolutely wash a seasoned pan with a a scrub brush and dish soap without harming the polymerized coating. As the video mentions, you can simmer an acidic base for a short while with no problem. Hot tap water and dish soap is an even more mild combination. Wash your pans, dry them well, it's fine. Also yes you can make the pan "non stick" but it will never be close to a Teflon pan. The opening shots show the eggs sliding around on a layer of oil or butter. Well of course it won't stick to that. Cook with some oil, but do it because it makes food better. Carbon steel is a good jack of all trades, somewhere between cast iron skillet and a teflon frying pan,but they are all fine and all have they strong and weak points. Get the most affordable carbon steel pan with good construction and go cook, it will be fine. They're not using $100+ carbon steel pans in a restaurant kitchen. They use whatever is most durable for the price.

@trym2121

2 жыл бұрын

Soap isn't acidic so that's not really an Apple to Apple comparison even though your information might be correct. I don't know as I don't cook nor wash dishes. Polymer is a really weird long chain stuff. Solvent can be anything or just something depend on the complex criteria

I was fortunate enough to get a Matfer about a month ago for a little over $40 out of my own pocket after using a $25 gift card I had for Amazon. It's a wonderful piece of cookware, and I expect it'll have a permanent spot on my stovetop. Just be sure to get all the shipping wax off. Took a good amount of elbow grease under a hot faucet, and subsequently using the seasoning method to get the rest out, but well worth the effort.

@OSAbsolam

3 жыл бұрын

Love the Matfer. Great Pan.

No bs explanation of the product. No wasted time and running around the bush. Excellent explanation and video. Thank you for not wasting my time.

I've been cooking with cast iron for 50 years, I just recently discovered carbon steel skillets when I got a 10" Blue Carbon steel skillet from MadeIn. I love that skillet, and just ordered a Matfer Black Steel skillet in 11 7/8" for when I need two skillets at once. I have 3 Field Company cast iron skillets that I love, they are smoooooth inside and cook wonderfully. The skillet I am waiting for will complete my collection.

@danherrick5785

2 жыл бұрын

How did your 11 7/8 Matfer compare. Is it as good as your other carbon skillets?

@k1hasard

2 жыл бұрын

The Matfer is a good deal heavier than the MadeIn. Both perform the same basically, but the MadeIn looks better. I don't buy cookware for looks though. In my kitchen, the Matfer gets used far more.

@danherrick5785

2 жыл бұрын

@@k1hasard Thanks!

I tried the seasoning method, even with very small amount of potatopeel, it's work really great with only 1x seasoning Never knew seasoning can be this easy and cheap haha Thank you!

Best way to cook IMO, doesn't stick nor break.. Had mine for 2 decades bought it for 2$ in the 90s 😉

I bought their recommended Matfer Bourgeat pan which I took a few days to season properly. I didn't use the potato salt and method, instead using the professional restaurant method of heating the pan with canola oil wiped inside until it smoked then continued until it actually stopped smoking, then letting it cool down on the stove top. After 10 or 12 repeated seasoning coats this thing rocks! Seared NY strip steaks with a nice crust, and a rare center is a snap. Sticky cheese omelettes slide out, and pancakes brown fast and fluffy. Beats the heck out of my 30 year old cast iron skillets.

@keetrandling4530

7 жыл бұрын

Immersive Gaming Olive oil is good for cooking, but not for seasoning pans: it'll degrade before it can get hot enough. Sorry, I don't know the smoking point of coconut oil, so, not sure about using it to season pans.

@samoinborut1339

7 жыл бұрын

Keet Randling Az

@VT-mw2zb

7 жыл бұрын

The best oil for seasoning is flaxseed oil or linseed oil (food safe). What you look for is oil high in omega 3. The next best is canola oil, which is also cheaper than the first 2.

@daleandersen9579

7 жыл бұрын

I purchased a high dollar, All Clad pan. It includes the copper layer and everything. Everything sticks to it! No matter how many times I season it, food still sticks!! Clean up is frustrating! I'm ordering the Matfer.

@daleandersen9579

7 жыл бұрын

Coconuts, grape seed, peanut, sunflower, safflower, canola, any of the high heat oils are fine!

I just bought a black steel pan. It's spectacular how it enhances flavor. No more Teflon for me.

Thank you for considering the shorter cook!

Really well done review. I appreciate your "lets get to the point" style and at the end where you spoke about handle length and pan depth. Very comprehensive.

I have the Matfer Bourgeat pan and it has replaced all my frying pans which I have 14 of... Out performs anything on the market, I have cast Iron, Copper, Stainless Steel and non-stick. this is the one!!

On the Test Kitchen's recommendation I bought the Matfer Bourgeat. It's simply superb. After the first seasoning, the pan is already completely nonstick. The seasoning, however, took me 20 minutes instead of the instructed 10. Just keep going until those potatoes are entirely crisped.

@Rob-rs5rn

6 жыл бұрын

Does the handle get so hot it requires the use of a hot pad? As far as I can tell this would be the only draw back.

@robertross8565

6 жыл бұрын

The manufacturer recommends doing it for 15 minutes and repeat. Wish I had done that method in the beginning,

@DavidBrowningBYD

6 жыл бұрын

I've seen them use silicon thingies in these videos--basically silicon tubes you place over hot pan handles. Looks like a great gadget to have.

@dta97392

5 жыл бұрын

Can you use them on electric stoves?

@InXLsisDeo

5 жыл бұрын

@@dta97392 yes of course. They work beautifully on induction as well.

I cook mostly on carbon, awesome pans! I got a new 12” at a kitchen supply for 12$ Canadian, 9$ US in 2017, still great today. Way better than cast iron for most uses…

I use soap when needed for both my cast iron and carbon steel and it's not problem. I don't use a alot, but sometimes depending on what I cooked it helps out. The whole "no soap" rule was from the days when soap used to have lye, as that would eat away at the seasoning. Today, Easy Off oven cleaner is a popular method for stripping the seasoning off of a cast iron pan because it does contain lye.

@joedennehy386

2 жыл бұрын

If you didn't use soap, you wouldn't need to use soap. It becomes a vicous circle

@duckpwnd

2 жыл бұрын

@@joedennehy386 I don't use soap every time. It depends on what I cooked. And it doesn't become a vicious cycle.

@Th3Arbiter666

2 жыл бұрын

@@duckpwnd yea lol dont be afraid to use soap on your pan, it's fine. if you feel like its losing its touch then season it up... its a block of steel or iron at the end of the day dont be afraid of hurting it.

This was probably the best video I’ve ever seen. Hugely informative, direct and to the point, covering every aspect one could want. 👏🏻👏🏻👏🏻

I've had tbe Matfer pan for over a year now. It's a lot heavier than the skillets used in professional kitchens that I've seen, but it's great. I use it for everytbing from searing steaks to making pancakes. It's my most used pan.

I read multiple reviews on Amazon of the Matfor Bourgeat Black Steel Round Frying Pan. All said it warped. Not a problem if using a gas burner stove. A real problem for electric stoves with flat surfaces, such as glass.

@alexandergriggs9934

2 жыл бұрын

I read Amazon too. Out of over 6,124 reviews less than 1/2 a dozen claim warpage. I will take 1 in 1,000.

@RamblinRick_

2 жыл бұрын

@@alexandergriggs9934 Good point! Thanks for that. I'll go back to tyake another look. Just checked. Unfortunately, no longer $44 for this pan. That said, I'm ordering the 10.25-inch version for $55.

This lady is great and should run the show entirely. As for tomato sauce in skillet can’t do that in Iron pan so makes sense that something is based on a seasoning layer on the pan that you can’t use acidic sauces as it will strip seasoning

bought 2 lodges,12"&10" 5 years ago.magnifique! crepes,omeletes,even over easy eggs, no problem.used almost daily for 3 yrs, then I went back to trucking. I check them every weekend home and no rust or other issues. btw, there's no such thing as a nonstick pan, but plenty of bad cooks. non-attention #1 sin.

Merten and Storck (not tested here) is the Epicurious review winner and is pretty cheap and the pre-seasoning was good enough that I've never had to season it

It's 4 am and I'm watching a review about a skillet, and I enjoyed it

I love my mineral b carbon steel pan its the only way to cook. Every once in awhile I get minor sticking. No problem that's when I heat the pan on low, turn the faucet on hot and go directly in the hot Water witb the hot pan. The steam will make stuck on food super easy to clean with just a soft sponge.

Just bought the Matfer Bourgeat 11 7/8 black steel fry pan based on America's Test Kitchen recommendations. What a gorgeous pan. I seasoned it by cleaning it very thoroughly on all sides with very hot water and a green scrubby. Then place the pan into a 200 degree F oven for about 20 minutes. Remove and rub all sides of the pan with organic flaxseed oil making sure to remove all excess oil with a clean paper towel. Place the pan back into the oven (upside down) and turn up the oven to 500 degrees F. Leave in the oven for 2 hours. Turn oven OFF and leave in oven, without opening, for another 2 hours. Over time pan with have a beautiful patina. There is a good KZread video on this method.

@robertross8565

6 жыл бұрын

Update. This method did NOT WORK. I went back to the simple method the manufacturer recommended. 1/3 cup oil, 2/3 cups salt and the peels from 2 potatoes. Stir vigorously for 15 minutes. Repeat. This method worked. Eggs slipped around.

@robertross8565

6 жыл бұрын

MEDIUM heat.

The pans have a tall/steep handle angle because they are designed to be used in a professional kitchen on a French top stove. The handle angle helps you grab them when they are behind other pans without burning your knuckles. This is true for almost any traditional french cookware, copper included. I own and use the matfer pans at our restaurant and have for over 10 years( same pans) they are truly bombproof.

Thank you; this is the kind of clarity I expect in an informative video.

Cost Plus World Market has an excellent choice carbon steel skillet for $20 that's been amazing. I've used it daily for months and have seared steaks, baked brownies, Carmelized onions, made countless eggs, bacon etc. really love it and don't use my cast iron lately. The fact that it's not picky about seasoning like cast iron and it's easier to lift and less stress on my wrist.

@CarlosIsDown

5 жыл бұрын

I love World Market! I'll definitely check it out :p

@mestizoboy

5 жыл бұрын

I'm from Oakland, CA, originally. It bugs the crap out of me that Cost Plus now emphasizes that their name is "World Market". "World Market" used to be a tiny descriptor after, or under, their original name: Cost Plus (Still like the store, though!)

I bought the Matfer Bourgeat black carbon skillet because they grind out the rivet heads inside the cooking area and it's much better without them. I didn't realize when I bought it that it was such a high quality pan. I have the Mauviel M'Steel in 14" and they cook and season identically, but the handle angle and no rivet heads make the Matfer a better pan overall and for literally half the price.

I own 3 DeBuyer pans..love them the most I ever do to them ids scrub them with a copper scrubber dry if possible sometime with some water ..never soap...I find they are more forgiving than cast..Even if you loose the seasoning easy to get back..

@farstrider79

9 жыл бұрын

+CHILEDOUG KIZERIAN When I got engaged, I got my wife a diamond ring and she got me a DeBuyer Frying pan and I'm totally happy with that!

@chiledoug

8 жыл бұрын

The small one I use exclusively for eggs it has a great seasoning..

@ADRIEL296

8 жыл бұрын

+CHILEDOUG KIZERIAN what do you mean by more forgiving? I didnt understand that part. I've actually had a better experience with my lodge cast iron pan than my debuyer's. The seasoning lasts longer for my cast iron whereas the debuyer doesnt cuz smooth surface. The patina has nothing to hold on to. Also, the rusts builds up instantly with my debuyer as soon as I rinse it before I apply oil to store it. And my wooden spatula removes the patina effortlessly on the debuyer. On the other hand, my lodge had a rough surface so patina would hold on to it, I could actually use metal utensils for cooking, rusts didnt occur instantly, and overall lodge pan was a tank. The only advantage has been that the steel pan heats up quicker but that's about it. It has given me way more work than my cast iron, which I dont like. And I have had more episodes of food sticking to the steel pan than my cast iron even after using same amount of oil for either pans.

@kicknpost

7 жыл бұрын

the amount of oil used is not the key, it is thin layers added to the pan and letting it cook into the pours. Then making sure you do not remove them with acid or soap. If you do need to scrub your pan for any reason just throw in 1 to 2 tbsp of salt and rub it around with a paper towel while the pan is still warm. Then rinse quickly and dry immediately, do not let them air dry. rub lightly with a high temp oil afterwards like canola or peanut (coconut works too).

@shantfack

7 жыл бұрын

Vegetable oil works too. No need to get fancy.

My Lodge ones so far seem to work just fine. And I like the low sides on them.

@kylefarris4686

5 жыл бұрын

Same here. I've had my Lodge since about the time this video came out. I think the low(er) sides are a good feature. Easier to get in there and flip.

i have two de buyer carbon steel pans (a 30cm frypan and a smaller crepe pan) and after 3 or 4 months of use, mainly frying steak and onions and bacon etc. they have developed a great seasoning and nothing really sticks to them, with the odd exception. got them from a catering shop, both for about $75 australian dollars and i want more. one of the good things is that because they go in the oven you can use them as roasting pans also, roast chicken on a bead of potato medallions comes out tasting out of this world! highly recommend

The De Buyer Mineral B pan has an epoxy coating on the handle, and so it's only oven-rated to just below 400 deg F (200 C) and only for a short time (I think less than 20 minutes).

I absolutely love my carbon steel pan I bought a year ago. It's my go-to pan for just about everything.

I've never had a carbon steel pan that didn't eventually warp. If you have a gas range this doesn't really matter but it ruins the pan for use on an electric. Keep this in mind when deciding.

@micahbush5397

2 жыл бұрын

At least, unlike cast iron, the pan can be hammered and warped back into shape.

bought the pan the Matfer Bourgeat pan they recommended. It. Is. Awesome. Hands down my new favorite. Still a bit heavy, but awesome. The video is no lie.

@joycej9415

Жыл бұрын

Same here! As my arthritis in hands and wrists gets worse I use it all the time now. But it is heavier and I do still use my lighter stainless pans when pain is bad.

Tip: the long handle is built so it can rest on your forearm. You need to hold it with your hand in the middle of the handle, and rest the tip just below your folded elbow.

@theot71

5 жыл бұрын

Do the handles get hot? I assume you use a towel to prevent getting burned.

@magno5157

5 жыл бұрын

What's the point of resting the handle on your forearm? Get a nice looking brand seared into your arm?

The Blueskillet for $230 is now $400 only 4 years later...Newquist Forge has wonderful skillets, woks, and crepe pans. All crafted on the Olympic Peninsula. Grace Young speaks very highly of the woks...

Now you know why I buy carbon steel skillets at yard sales & flea markets. Often only a dollar or two because today people want / think they NEED stainless or non-stick. The only caution with this type purchase is to make sure the bottom is warped from improper heating. Especially when put into a hot fire to strip off old seasoning to re-season. BTW, they are fairly easy to properly strip & restore, even if coated with rust. Watch for them at places mentioned. They came in a variety of sizes back in the days before stainless became available/popular. (Would also love to have the hand crafted one, too, but sadly beyond my budget in a kitchen already overstocked with skillets.)

This was an excellent presentation! I appreciate how you got right to the topic without a meandering preamble like most videos seem to do.

I bought the matfer because of this video but it's an absolute nightmare to work with compared to my old lodge. The seasoning is much more delicate when you're scrubbing off bits and in my experience the non stick quality, good enough for those eggs, takes longer than one round of seasoning like they say here. It's not much lighter than a cast iron either. You also won't get seasoning to evenly travel up the sides of the pan unless you have a gas stovetop, and with some carbon steel (matfers are notorious for this) induction burners may warp the cooking surface into either a bowl or dome shape. With my electric stovetop, I've found mine develops the best seasoning if I preheat it well on medium, apply a quarter sized puddle of Grapeseed oil, crank heat up to 7/10 & continue wiping the oil out as it beads up on the surface. If it's smoking profusely then you might have used too much oil or you've got layers of bad seasoning

My mom's wok will usually last about 3 years before it rust through. You have to wash it with dish soap because they do stick and you have to heat it up after washing to dry it (or it will rust the next day). One way you can dewax the factory coating is to stir fry some tofu in it and then throw the tofu away, I personally just stir fry some scrap vegetables in it instead.

I'd like to add one more request to my prior post. I've seen a lot of discussion on the use of flax oil for seasoning; the propensity of flax to form a varnish-like cross-linked layer (as it does when it is used in wood work as "linseed oil") allegedly makes it a good seasoning oil, but a lot of folks who have tried this method report that the seasoning eventually flakes off. Could you also test various oils for seasoning, including products specifically marketed as being superior for seasoning, such as the Crisbee and Larbee seasoning pucks? I'd love to see ATK's level of testing and rigor applied to this longstanding debate, as well as whether or not the oxide treatment (both versions-blackening, and heating it back to the dark silver color) add any benefit to seasoning and rust resistance, and the aesthetics of the pan.

@Weaver_Games

5 жыл бұрын

Flax Oil here is expensive as hell too. I can get a liter of Canola for like 4 bucks but 250ml of Flax is like $25 lol

@charliemartin5482

4 жыл бұрын

On my Blackstone carbon steel griddle i use corn oil because i had a gallon .the best seasoning is to use it often with any oil !

@matthewschneider4758

4 жыл бұрын

Use unflavored Crisco, or any brand of Shortening and/or Clarified Butter. They have smoke points around 500-degrees nd have proven equal, if not better, nonstick compared to Flaxseed/Linseed Oil. Its like $3 for a can of Crisco... Also, it wont form a "varnish" or flake off, like the horror stories you hear of Flaxseed Oil.

@bengt_axle

4 жыл бұрын

I use flax oil and it works great. You must wipe on a little, heat the pan up, let cool and reheat just to the smoke point but no further. A tip is to put a lid on the pan so that the cooling is as slow as possible to allow the oil to polymerize. The best oils for seasoning are unsaturated vegetable oils because they oxidize. For cooking, I use butter exclusively for eggs, and reserve one pan just for eggs. The foods you must avoid cooking on carbon steel are anything with lots of water and acid. These will dissolve the patina and you’ll have to re-season.

I’d be interested to see how standard wall ovens compare, microwaves, and do multifunctional tools live up to the manufacturer’s specs (for example attachment pieces for kitchen aid stand mixer or air fryer dehydrator combos, etc.). 👍🥰

De Buyer Mineral B Pro. Very heavy, beautiful pan. Best by far in my opinion.

Very nice! Thorough without getting bogged down in details yet rich in information. Really enjoyable and valuable.

I bought the matfer bourgeat because of this video and i use this pan for everything.

@Fsuholley

5 жыл бұрын

mileszd now i want one.

Thanks for the video, I ended up buying the Matfer Bourgeat carbon pan that won your review. However, I noticed the metal on the pan scratches easily and carbon steel is very hard and should not scratch easily. After reviewing the Matfer pan's description it says no where that it's made from carbon steel but only says that it's made of "black steel" which is ambiguous if it contains any carbon at all. This is important because soft metals will chip off into the food instead of being scratch resistant. What is this pan made out of that it scratches so easily?

@zynthio

2 жыл бұрын

Steel is literally made by adding carbon to iron. So if it's a steel pan then it has to contain carbon

@alexandergriggs9934

2 жыл бұрын

The pans are made of carbon steel. Their site says the call it "black steel" because that's what they call it in France. Same thing.

A good seasoning will not be removed by a quick scrub with a sponge and some soap on cast iron. C.S. tends to be more prone to having its seasoning/coating removed. Both pans still have their place in the kitchen though. :).

I purchased the one recommended In this video.. after several SEASONings rounds per manufacturers instructions .. everything sticks to the pan still.. if you have an electric cook top.. the saftey sensor will activate ..you cant get the pan hot enough to correctly season the pan for the use..

I'm surprised that the carbon steel pan from Made-In wasn't reviewed. It's fantastic, affordable, and is hugely popular with chefs all over the world.

@mikefisc9989

Жыл бұрын

This video was made 7 years ago. That might be why.

Great informative video--I've "only" watched it 5 or 6 times now. Time to buy a couple of these terrific looking pans and get rid of those awful nonstick ones.

Thank you. This vid is actually important to me! My favorite pan is my 1978 wok. Just as black and non stick as you can get. Like you stated though I've never known it was anything but in my wok. So thanks, my kitchen gets an upgrade!

I just love the cut at 1:19 to hide the fact that the pan doesn't fit in the oven due to its handle.

I bought several carbon steel pans after watching this and have seasoned them to near black. Here's the tricky thing I've found with food sticking: when you first heat and oil the pan and add food, say a fried egg, it's very non-stick. The egg will slide around just like the video. If you flip the egg, however, I've found that it sticks. You have to make sure you have a decent amount of oil in the pan even after you've cooked food on one side, which is not great if you're trying to use less fat in the pan. This is less of an issue with foods that naturally have more fat in them, like scrambled eggs or meat proteins. The fried egg is the trickiest one due to lack of fat in the whites.

@jflsdknf

8 жыл бұрын

The good news is we now know that heathy fats such as butter and olive oil are very good for you :)

@-CrampedStyle-

7 жыл бұрын

Yes, it's simply having enough fat in the pan, whether it be oil or butter. If your pan looks dry, the food will stick, especially fried eggs or fish. If you look in the video, the shot of the egg sliding around in the pan has a significant sheen in the pan, which means there's a good amount of oil in it. If you plan on flipping your egg over for an over-easy egg, make sure you flip it to an area with oil on it.

@matthewschneider4758

4 жыл бұрын

Also, remember what makes the pan nonstick is the evaporation of water-content in the food (Leiden-Frost Effect), and the binding of proteins in the food. With the correct temperature AND waiting for the side you have flipped to cook for about 30-seconds, the food will "release", even if it originally stuck.

hello . May I might suggest that in future when testing cookware you might want to try it on different types of burners - and not gas stove sonly. Based on this video I purchased a Martfer Bourgeat and ended up having to discard the pan ,, I had way too much trouble trying to correctly season it -- at the end I found out that it is practically imposible to season a carbon steel pan on an ceramic flat top stove - the heat remains concentrated in the centre of the pan rather than flaring out onto the entire pan bottom like a gas stove will -- not only this but the localised and intense centre heat will actually warp the pan bottom causing it to no longer lay flat onto the cooktop. thanks for reading this

I just took delivery today of my Matfer 11 7/8 carbon steel pan. I seasoned it on the stove top per the manufacturer's instructions, with the potato skins, oil, and salt. Then, I wiped a very thin layer of oil into the pan and heated it. I did that only a few times, wiping it down when it smoked, and putting another thin coat of oil on for the next heating. In maybe 20 minutes time, the pan had a beautiful deep bronze patina and was as shiny as a mirror. I cooked on it tonight and it performed as well as my seasoned cast iron.

I am in love with my hand-forged Blanc Creative carbon steel pan. Similar to the Blu SKillet, same price, also comes seasoned but even better looking.

I use my deBuyer pan several times a week. Best pan for cooking steaks by far. Finished in the oven after hot sear in this pan yields great results. I clean the pan with hot water only right off the stove and everything comes off easily. Spray with PAM and store. Once a month I cover the bottom of the pan with kosher salt and cook till its brown, rinse with hot water, no rancid taste. This is deBuyer's recommended way to clean the pan

@inka3118

8 жыл бұрын

+James Lehr Jr I've heard for years about de Buyer being the best. And the price is right too. Did they even test de Buyer?

@fraxus

8 жыл бұрын

+James Lehr Jr CI liked the de buyer, but knocked off for the extra weight (probably a plus really) and the high handle. What do you think ?

@Shakerhood69

8 жыл бұрын

+fraxus I have the De Buyer pan, the weight is no big deal but the high handle is a bit of a pain for use in the oven.

@fraxus

8 жыл бұрын

+Shakerhood69 Tnx

Happy to be the 2000th Thumbs Up. I've been a fan of America's Test Kitchen for a long time. Great to see a non-sensational, logical, unbiased review of carbon steel pans. It isn't 'brain science'. It's very straightforward. Thin, lightweight carbon steel pans can get 'too hot', so that's the only thing you've got to keep an eye on. I also use AUS-ION carbon steel pans which are slightly heavier, come pre-seasoned and improve every time you cook with them. Like all carbon steel, the AUS-ION has never seen soap or detergents. I just give it a light scrape with a spatula, metal's OK, or a gentle rub with a plastic brush; rinse off with hot water, dry and very lightly oil for next time. Soon these pans become more non-stick than any chemical based cookware out there with zero chance of food contamination. Give 'em a try.

I used an el'cheapo carbon steel pan for ages. Paid $20 for it and it was just as good as my expensive one. Just a little thinner & lighter that suited my little fragile wrists.

Y'all should conduct this review again and include the Darto (Argentina) and Solidteknics (Australia) skillets. Both one piece pressed carbon steel. I've got a Solidtecknics and am awaiting a Darto but I can say the Solidteknics is just amazing. Terrific quality and performance. The Dartos look great, too and I can't wait to get the 20 cm one I ordered in. They have a special running right now for free shipping from Argentina. Their prices are extremely reasonable and the free shipping deal sealed it.

Bought the Matfer Bourgeat pan based on this review and couldn't happier. I followed the seasoning instructions exactly and the next day made an omelette that beautifully slide out of the pan leaving no trace of egg behind. I'm ditching my nonstick pans and going carbon steel:)

@oblivion0077

3 жыл бұрын

@daddystove how's it holding up today?

@shiites

3 жыл бұрын

@@oblivion0077 Still going strong! Will last me a lifetime!

Bought the matfer 12 5/8 inch pan. One size bigger than this recommends and i'm glad I did. I seasoned exactly as shown here. Then dumped skins, wiped out and then put back on the stove with another oil wipe and got it just to smoking point and thats when in really changed color and seasoned. Egg test immediately following and it was like teflon but obvi a much better pan. Then blackend some chix thighs and fried some potatoes. This pan is a gem and retiring my off gassing teflon to the basement.

I have 6 of these with different size, shape, and make, and they all work very well. I basically sampled every make I found on Amazon and also what I found in a local restaurant supply shop. The more expensive ones are heavier being made of thicker gauge steel so they don’t warp. On a gas stove, that does not matter and the cheap ones are actually easier on the arm when tossing the ingredients. Whereas, on an electric stove top, the thin walled ones don’t work well. I do find that they are not as “non-stick” as Teflon but they lasts forever and they don’t outgas and kill my pet birds. DuPont on their website admitted to its problem of poisoning birds and I figured this gas can not be too good for humans, so I threw all the non-stick cookwares away. My favorite is their ability to brown meat - it works way better than stainless steel, and it can always go from the stove top to the oven or broiler (minus the silicone handle).

I love my old iron frying pan, but sometimes I really want something lighter in weight. I hate the idea if Teflon, and I don't like aluminum. Maybe the Matfer could fit the bill. It's not drastically pricey. I wish it came with a lid though.

@joycej9415

Жыл бұрын

They sell great universal lids on Amazon and one of my stainless lids fits perfectly on mine too

I would always see these at the restaurants I used to work at. I always thought they were cheap because of the utilitarian design, the browning, and the fact that I never saw carbon-steel skillets as a must have kitchen item. Had I known everything mentioned in this video, I would've just bought this a long time ago lol.

@ADRIEL296

8 жыл бұрын

+Edwin Contreras I thought they looked gross when I saw them so dirty in restaurants. I was like whoa, they cant clean their dirty pans.

@warmcozy

8 жыл бұрын

+Adriel MUtopia That's exactly what I thought. Watching this review the first time, I was surprised that all this time what I thought was a dirty pan was actually well seasoned and sought after.

@ADRIEL296

8 жыл бұрын

warmcozy Yeah, if you get into this cooking method, go for cast iron over carbon steel. Believe me by not riding the hype with carbon steel pans. I had a cast iron for 6 years and sold it to get debuyer carbon steel because lighter (big mistake). It is still heavy but not as heavy like cast iron but still heavy. Cast iron 12" was 8 pounds but debuyer 10" is 5 pounds.. (Most important reason) My debuyer Carbon steel doesnt retain the seasoning like cast iron does. I use same plastic scrub like I used to with cast iron to remove stuck food and seasoning goes with it easily. I have more food sticking to seasoned carbon steel pan than seasoned cast iron pan. My carbon steel pan rusts way way too soon after rinsing with water before drying and reapplying oil for storage. So you can tell when it has a strong metallic smell which is in seconds. I found out after days because it got very strong metallic smell. I always put oil after I rinsed it. 5 to 6 days later it got too strong so I realized it was rust. I treated my carbon steel like I used to treat my cast iron... But they dont perform equally. Cast iron was a tank while my carbon steel is a princess n way more maintenance.

@stevebogucki6236

8 жыл бұрын

+Adriel MUtopia I own several DeBuyer pans that I have seasoned. I have never had my seasoning rub or scratch off. I am sure that it would take a lot of effort to scour it off. I also have never had any rust. I am curious about what oil you season with? Only a few oils work for seasoning (the oil needs high omega 3 content) , I have been using soybean oil (often labeled as vegetable oil ). The seasoning is very durable.

@ADRIEL296

8 жыл бұрын

Steve Bogucki I tried vegetable oil but it peels off when cooking. Most of times it peels off, I removed all seasoning and reaseasoned. This problem ranges from cooking to washing pan with water and soft plastic scrub.. Then I started using coconut oil. Coconut oil has worked a bit better but it eventually peels off too. I know all about the omega stuff etc etc. What other oils have worked for your pan? What seasoning method you followed oven or stove top?

I recently bought a 12" Carbon Steel pan from Turk (Germany) cost just 30€, they are very similar to Matfer Bourgeat with a welded handle aswell, they are great and seasoning is very easy I got experience with a Carbon Steel Wok, so no big deal.

Braeden Zamarron, I just read your comment and I wholeheartedly agree with you. This lady is obviously bright and very good at what she does in this format.

I followed the seasoning instructions closely, fried 3 burgers. They stuck, badly. I'll keep trying. The protective coating was also a booger to remove. No, I didn't scratch the skillet.

It's all Steel... Bending the handle to a more comfortable position is a piece of cake. Put it in a bench vise and gently bend it to where you'd like it 2B. YA KANT DO THAT WITH CAST IRON..!

@Oneness100

4 жыл бұрын

Get a Solid Teknics, they designed the handle so it fits perfectly, doesn't get super hot. Plus, no rivets.

@ytreece

4 жыл бұрын

Cast iron is way superior for holding heat, and cooking on a fire.

Recently got the Matfer as a gift from the wife. Great pan so far.

I did the whole potato peel thing (3 large potatoes) tons of vegetable oil and salt. While it did seem to season the pan, it certainly never changed color or became darkened. Hopefully, just using it will make it look "seasoned". I was doing the 14" model, but used extra ingredients to compensate, so hopefully the rust won't return that I saw after the first seasoning round. My 12" version of this pan (yes, I have both) seemed to "take" much better to the browning process. Only time will tell....

Can you guys please explain whether or not there is a discernible difference between the Matfer Bourgeat 11 7/8" pan and the 11" pan? If the 11 7/8" has been sold out for months, then why not just get the 11"? Why the wait? How does an extra 7/8" make a difference? Thanks in advance for answering!

@hrabia

5 жыл бұрын

gezz, it's a size man... take what you want

@CatskillsGrrl

5 жыл бұрын

I want someone to explain to me how any pan cooks differently from anything else.

@raspycellist

5 жыл бұрын

@@CatskillsGrrl I think it comes down to listening to the chefs. They know what works best because they do it all day.

@wormtowndj

5 жыл бұрын

Gail, it all comes down to heat conductivity. Every metal is a little different, and different thicknesses also have an effect. Last week, I made 4 steaks, and I couldn't fit all in my carbon steel, so I cooked 2 in cast iron. The difference in the sear was obvious. I love cast iron, but the carbon steel pan just works better for certain things

@PatriotMango

5 жыл бұрын

@@CatskillsGrrl just like with everything...theres cheap crap (teflon pans) and then there stuff that works (seasoned carbon steel)

The blue iron is nice but nobody needs to spend $200.00 Plus on a carbon steel pan. Once again I defer to Lodge carbon steel pans. I use the 8/10 and 15 inch rondo in my kitchen and they are EXCELLENT!

@IAnolastname

9 жыл бұрын

+Richard Blaine I had a Lodge pan for a week, after searing a lamb steak then throwing some milk in the pan I noticed it didn't sit square on the stove. Took a ruler to it, and it had warped severely; the left side buckled upwards by upwards of an inch while the base actually domed inward. Just ordered a DeBuyer because I measured one and they're twice as thick as a Lodge pan which is practically a car door. But I may have gotten a lemon, and I have to say that if your Lodge works for you I hope you enjoy it!

@RichardBlaine

9 жыл бұрын

Arturia Pendragon The issue is that it takes time for the Lodge to break in by absorbing heat all the way through before you start mixing food temps. That warp could have happened to any cabon steel pan from the cheapest to the most expensive. You have to get them used to heat for a while first.

@RichardBlaine

8 жыл бұрын

eminusipi I understand completely! I have re-seasoned my Lodge pans a few times and I have gotten good performance out of them. Now the Debuyer pans are good to. The ones in the 50.00 range but the second they go the the 100's I am out!

@dudleypajela2986

8 жыл бұрын

+Richard Blaine The lodge carbon steel is actually in this review. Towards the end, it's the one where they mention that the sides are low and sometimes liquid spills out. kzread.info/dash/bejne/X6epts-OiJe8ks4.htmlm48s

@RichardBlaine

8 жыл бұрын

Dudley Pajela Liquids spill out when you have not paid attention to the amounts of ingredients you are using versus the skillet you are using.

One thing to note is if you are able to save money on a skillet with "too high a handle" it shouldn't be too hard to bend it in place. Keep this in mind when factoring in cost. All other things kept the same, but a lower price on the higher handled version, go for it and bend it into place yourself. Don't be afraid to DIY! Just make sure to properly clamp so you don't pop out the rivets

@cincin4515

2 жыл бұрын

Some handles are very thick and hard more like iron. Different to the rest of the pan.

I love cast iron, every time I go to a place that sells it I have to look at it even though I really dont need anymore ...bought a debuyer omelet pan and fell in love with it....it does eggs better than cast iron imo, though nothing beats cast iron corn bread ...the downside is carbon steel will lose its seasoning easier with tomato sauces etc...so I use it for browning meats and breakfast foods ...I now also have a matfer 11-7/8 pan for my big skillet use, much easier to maneuver than a 12 inch cast iron skillet ...here is a tip, you can also season these pans in the oven, I would keep the temp no higher than 400 degrees....a gas burner stove does a great job getting the sides seasoned too

Why am I watching this. I can barley make a sandwich.

@billy4072

6 жыл бұрын

or spell

@gulfrelay2249

6 жыл бұрын

get a recipe. follow it.now,get another recipe...

@1rewd133

5 жыл бұрын

Now you can make awesome toasted cheese

@eugenesedita

5 жыл бұрын

Trump Lizard , I like barley too, but not in a sandwich . Why watch? Because you might learn something?

@insomnia9619

5 жыл бұрын

Trump Lizard and you can barely spell

That was really informative. Thank you very much indeed. Have been Googling the French brand "de buyer." And will probably get it now. The height of the handle is precisely my concern.

@ClaudeSac

4 жыл бұрын

I have six DeBuyers, from really large to really tiny, and after years and years of use they only get better... Totally worth their price!

@piayugamer7105

4 жыл бұрын

Thank you ClaudeSac.

@davidkulmaczewski4911

3 жыл бұрын

Just a note.... De Buyer pans (at least their Mineral B line) have an epoxy coating on the handle, so they are only over-rated to 200 C (396 degrees F) and only for like 20 minutes. If that's important to you.... It's not important to me, and I love my Mineral B small (8") frying pan. I may spring for a larger 10" model eventually....

My parents had one they got in the 50s. Cooked everything so well. Wish I had it now.

Some have commented that they had carbon steel pans warp when using on flat surface electric stoves. This is correct. This is because all steel warps unless it is heated on every part evenly - ask any welder or metal worker. I have used carbon steel pans on both. When cooking on gas, the slight warp is not noticed but on a ultra flat top of most electric stoves even the slightest warp is noticeable. Gas stoves tend to heat more evenly. Commercial kitchens, and the one at American Test Kitchens, use gas stoves. Also, those that season the pan and still have eggs stick are not adding the egg with enough oil or are not adding the egg at the proper pan temperature. There is a skill to using carbon steel pans. Once you learn that skill, you will never turn back to the limitations of stainless steel or "the purchase one every year" teflon coated. With that being said, my pots are high quality stainless, my sourdough bread is made in cast iron dutch ovens and my pizza is on a steel plate. I have a small, high quality teflon pan I only use for low heat, fried eggs for convenience and because of that, it will last many years. I cook a lot. :)

I like Carbon steel cookware and stainless steel cookware also, but don't like the non stick cookware on the market any longer. I have some pieces of non stick cookware which I am throwing away when they get bad, and using either stainless steel, carbon steel, or iron cookware due to their durability.

A doctor told me to get rid of all non stick pans and to purchase carbon steel instead. They're better than non stick and I feel better about not ingesting PFOA

@leeyang1972

9 жыл бұрын

EH CBunny oh hai I see u in here too.

I got one of these at Lidle for like 9.99. I seasoned it with 10 layers of avocado oil on my gas grill, but egg still stuck to it bigtime. What they don't tell you is that it needs a really good layer of butter or oil to achieve that 'non-stick' sliding around that she is showing. I've used it on my charcoal grill to make smashburgers and it did pretty well just using a thin layer of oil and a strong metal spatula for flipping. Did not need to add oil before later patties meaning that if the food itself 'generates' some oil/water, then a good metal spatula can work.

I bought the winner and it works great but it's pretty heavy and you really have to choke up on the handle. If you grab it near end of the handle it can be hared to maneuver comfortably.

I'm getting pan sexual after watching all these video about cast iron back to back.

@danielguadian2716

4 жыл бұрын

🤣🤣🤣

@unguidedone

4 жыл бұрын

all those made up things are a lie there is only: genders: male / female mating stuff: heterosexual / homosexual / bisexual / asexual / attack helicopter

@dermotmcgreevy5220

4 жыл бұрын

@Kat Kaye Ever heard of a, joke......

@joshmiller2725

3 жыл бұрын

@@unguidedone Its not made up. I identify as a gender neutral attack helicopter. Also 4:56 is highly offensive. As an attack helicopter, I don't have hands to grab "handles." Kind of sad that ATK only caters their content toward gender normative people. Its time to cancel ATK if they won't do a review for the best carbon skillets for attack helicopters.

@unguidedone

3 жыл бұрын

@Kat Kaye y u comment huh????