Uncle Scott, do you have a source for the Vollrath pan? Thanks.

@UncleScottsKitchen

Жыл бұрын

I got mine on Amazon. Here is a (shameless) affiliate link: amzn.to/43iYTjq . Keep in mind I have not finished my review or given it a thumbs up or down yet. All I have done so far is season it and cook bacon and eggs!

@Orr_s

Жыл бұрын

@@UncleScottsKitchen Mine warped after a seasoning and cooking on a crappy electric coil type range, ( all i have at home) but the pan is very much thinner and lighter than your traditional Mineral B, Matfer, or Debuyer. It also has a hard time holding onto its seasoning and becoming durable at all, thats what ive found after cooking, compared to most carbon steels.

@dannyo3317

Жыл бұрын

The Vollrath were the first Carbon Steel Pans I ever bought. They seemed to work fine, but they are a lot thinner than my Matfer Bourgeat. The only thing that I did not like about them was the steep angle of the strip handles. I did get rid of them after getting a complete Matfer set.

@egSmith-sp9gl

3 ай бұрын

@@Orr_s A crappy non-stick pan would match your range better.

@Orr_s

3 ай бұрын

@@egSmith-sp9gl who the hell are you😂

This is an excellent guide. The mistake I and probably lots of others made at first with carbon steel is using WAY too much oil trying to season the pan, no good. Uncle Scott hits the nail on the head with this one, well done!

@UncleScottsKitchen

Жыл бұрын

No one ever tells you how much to use! I used to get my pans too sticky with too much oil... for oven, you barely need any at all. Thanks, Chris!

@philipstaite4775

Жыл бұрын

There are two kinds of carbon steel owners. Those who have created a sticky seasoning coating, and those who will. It would appear to be a rite of passage.

@gardeningandgrowing6357

11 ай бұрын

Same with cast iron. I wipe off the oil until I really can’t tell it’s there. It doesn’t look it’s oiled but it is.

Thanks for the clear and concise summary!

And yet another Masterpiece! Thank you Scott.

@UncleScottsKitchen

Жыл бұрын

Masterpiece! I'll take that. Now if I could only get the KZread algorithm to agree and promote it more...

Been eyeing one of those vollrath cs pans for a long time

Simple. Tight. Correct. This video should be required viewing for all KZread “how-to” producers.

Thanks, Uncle Scott. I recently bought a cheap Ballerini pan, seasoned it using your method, and cooked a couple eggs to your instructions, and although they got slightly brown (old electric range, getting the hang of it), they were sliding around the pan, and did not stick at all. Hands down the most enjoyable cooking experience I have ever had. Thanks again for sharing the knowledge.

Hey there Scott; Helen Rennie recommended your channel as a reference for carbon steel pans. I love Helen's channel and was really excited to see your channel come up in her video 😊

@UncleScottsKitchen

Жыл бұрын

I saw that... nice of her to mention me. Probably her best video ever! :)

Excellent video. Season once and get cooking.

I appreciate your reviews and information, thank you! Can you season the Mineral B PRO pan this way? Thank you

Hi Scott, wanted to let you know you got a shout out from the Helen Rennie cooking channel. Talking about carbon steel.

literally got my first carbon steel pan yesterday and don't have a gas cooktop so this video could not have come a better time

Yep, this works.

Uncle Scott, will you do a review on “CAST-A-WAY” carbon steel pan? From my understanding it is made in North Charleston South Carolina and does not have welds or rivets. BTW love you videos.

In some country's Ikea has there own line of Carbon steal pans really cheap maybe worth seing if you can find one and review it. Would be a cool video

How do you know if you have a coated or noncoated/newer Matfer? Where can we buy specifically a noncoated one? If we bought a coated one, how do you know if the initial coating is fully cleaned?

Bought my first debuyer steel pan, looked up the instructions from the manufacturer online, and now I have big streaks of semi-polymerized oil on the bottom of my pan. They said to use a small amount of oil but never mentionned to use a paper towel to wipe it.

Do you use this same procedure for cast iron skillets? Thanks!

Uncle Scott, another fine video sir. I think one point that needs to be pressed to people is to not worry so much about how the pan looks after the first seasoning. It might be blotchy and it might look uneven. When they cook a nice steak or burger in it, the seasoning might appear to come up and that nice color might look gone. This is not a problem, all is not lost! As you tell 'em just keep cooking!

@UncleScottsKitchen

Жыл бұрын

That is a great point and I will try to mention it in videos!

Hi Uncle Scott, is it possible to do a touch-up seasoning on an electric stove?

I have found using a heat gun used for DIY paint removal is fast and quick. The attachment on the front of the gun can be changed and it allows you to spread the oil without leaving any "blobs" of residue. There are lots of methods which I have tried and the heat hot air gun is so much quicker .

@km88me

2 ай бұрын

Exactly how to do it with a heat gun? Do you lubricate and then heat from the top or the bottom?

I do my carbon steel like I do cast iron. Field method has been the best for me and I use avacado oil.

@UncleScottsKitchen

Жыл бұрын

What's the Field Method? Maybe I can try it.

Hey uncle Scott, do you know how to fix botchy/uneven seasoning? I think I seasoned my debuyer mineral B pro for too long with an uneven coating of corn oil.

Hey Scott! I have a slew of carbon steel skillets myself. Why only 475F for the oven? If it’s a 500F smoke point oil wouldn’t you at least want it to heat to that?

Probably the best process video about. Yes there are issues to be found shifting the coatings (I did one using caustic soda/lye) but this is a sound seasoning procedure. Once you get used to what’s happening it’s faster to do this on a gas burner but it’s a safe, solid method in the oven and especially so compared with an electric hob. 👌 Never miss one of Scott’s videos.

@UncleScottsKitchen

Жыл бұрын

Thank you, Gee! I like the gas burner the best myself, but I wanted to get this oven method out there for peeps with flat tops. I might crank out a gas burner one next.

@Yellowfruit65

Жыл бұрын

But if done on the stove top, then how do you season the handle (if it is bare carbon steel)? If you simply don't season the handle, would you not worry that it will rust?

@GeeWhizRS

Жыл бұрын

@@Yellowfruit65 No need to season the handle on the stove top, you don’t cook on the handle. Just rub a little oil on it and wipe it dry.

@Yellowfruit65

Жыл бұрын

@@GeeWhizRS I was thinking about the rust protection aspect, but I guess that makes sense, just need to wipe oil on it, no need to have it polymerize.

Got my 9.5 de buyer mineral pro omelet today. Going to oven season.

@samuelbrainsample

11 ай бұрын

Going in. Wish me luck.

Is that butter you used there for cooking that egg?

I just purchased my first Matfer and I was wondering if I have to use regular potatoes or can I use the skins of sweet potatoes that I already have at home? Do I have to buy white salt, I have pink; and do I have to buy canola oil, I have avocado oil? I will happily go out and buy all these items but I wanted to confirm before I spend the extra money. Thank you!

new to carbon steel and Matfer brand. I have a question. what is the process in between each cooking after it has been seasoned? For example, after I cook eggs or saute some veggies, how do I clean and have it ready for the next cooking session another day - what are those steps? Thank you.

Thank you for this, I got a Misen CS pan, followed their 5 seasoning plan and hated how the pan cooked, I just nuked all of the inner coating and restarted and now I have the pan I was so excited to get.

@elyssatruman1292

3 ай бұрын

Wait what do you mean? What did you do differently

@LexJones

3 ай бұрын

@@elyssatruman1292 I stripped off all of the multiple layers of attempting to season it the way that Misen instructed and just did a very light single seasoning, and now I’ve got eggs floating around the pan with these, previously had multiple layers one on top of another

Hi Scott! I’ve followed your steps exactly with my Mineral B Pro by De Buyer and my pan turned blue. I was at 425 F for 1 hour with a very thin layer of gradeseed oil. Is that normal? 😅

Doing this right now with my Swedish Kockums jerverk carbon steel pan. It's a really great pan, wish you could get your hands on it. It's a 3mm with much more curved angles than the classic French shape. Saves you a lot of space actually. This pan has never warped, even though it's been used on an induction top one inch smaller that its bottom diameter.

@UncleScottsKitchen

Жыл бұрын

Are they for sale online? Maybe I can order one. Post a link!

@kcb5150

Жыл бұрын

​@@UncleScottsKitchen KZread doesn't seem to allow links in posts unfortunately

Is it okay to oven season it anyway even if the handle is coated? cause wouldn't the coating just burn off

How can I be sure I've removed the coating? I just received my Matfer pan today. I'm new to carbon steel so I don't know if it was coated or uncoated. I put it in hot water and it immediately started to turn brown from hot water only. Then I scrubbed with a brush and dish soap for about 10 mins. The soap turned brown but nothing else came off so I assumed it was uncoated and rust was forming so I rinsed and dried with paper towel, more brown residue came off on the paper towel. I then seasoned with oil, potatoes, and salt for 15mins twice. Then I fried two burgers and I started to see a white film on the bottom of the pan. I'm wondering if its coating and is it harmful to eat the burgers, and do I have to start over? Also is it normal for the pan to turn brown as soon as it hit hot water? Yours still looked shiny and silver until you started seasoning. Thank you so much! I love your videos!

Good video! I followed your directions: grapeseed oil wiped well on a new De Buyer pro omelette pan in a 465 oven for 1hr. However, instead of the seasoned color I saw on your pan, mine turned totally blue. Quite a surprise, I never had this happen before. So, I wonder, is it ok cook with a blue pan? Or do I need to scrub and start over again? For some reason, I think the oven heated way higher than my set 465. Thanks.

@SaranyaMano

10 ай бұрын

Mine also got blue. As far a I understand, this is fine. I wouldn't undo and redo the seasoning. I might repeat the seasoning one more time though.

The Mineral B pan I just got says not to heat above 400F for over 10 minutes. Any real issue with your seasoning method?

That is the way that I seasoned my Matfer carbon skillets. Works great without all of the "Old Wives Tales" methods!

Great video, Scott, but curious why you say to not set the temp any higher than 475? Buzzy Waxx says use 480... and I have used 500 since my oven does not have a digital temp control, but a knob. "Too hot" an oven has never been an issue, but "too cool" is always an issue as it does not polymerize the oil. I have a friend with an OONI pizza oven and he used Avocado oil (with its 500+ degree smoke point) to season his pans... but they can go up to 700 degrees so that was not an issue. Thanks for all your great videos, as always!!

@UncleScottsKitchen

Жыл бұрын

Great question! 480 is fine... that's just margin of error and most ovens aren't exact anyway. I like to go at least 450, while 475 gives me some wiggle room if the oven isn't accurate. Once you get up to 500+ you can eventually burn the seasoning all the way off if you let it go long enough. If you go lots more, you can "blue" the pan. But I think 475 works great for most of us with regular home ovens and oils like Crisco veggie... works well and keeps us out of trouble!

@StevenSeiller

Жыл бұрын

I was about to ask the same question. In a previous video (avec beard), you suggested: Set the oven 25 degrees F higher than the smoking point of the oil you have chosen. Have you changed your recommendation?

Just ordered the new De Buyer omelette pan and am trying to decide what method to use for the first seasoning. I have a gas stove…but my big oven is basically storage place. Have not used it since I moved to the house. I really want to get a beautiful seasoning so I can practice my French Omelette technique. To get even seasoning, is the oven method better? Thank you

@UncleScottsKitchen

Жыл бұрын

For that omelette pan if you have a gas stove, I'd go with the stovetop method. It's quick and easy and it gets a good seasoning. Gas stovetop works the best, IMO, and I'd only use oven if you have electric or induction flattop stove.

What Temperature?

My pan got very "blue-ish", did I do something wrong?

What about Avocado oil?

Something I always never really see an answer for, is if I didn’t care about the coating on my handle would there be a way to remove it? I bought the mineral B years ago and I love it, i just want the extra flexibility of it being oven safe. The coating never even crossed my mind until after I couldn’t return it, and it wouldn’t be a great loss if I could just use it with a rag like my other skillets.

@UncleScottsKitchen

Жыл бұрын

I'm sure there is a way to do it, but I think the easiest thing is just add another skillet. I've heard of people running their coated handles through a cleaning cycle in the oven, but it seems too dangerous and if that coating burns off in your oven, where does it go? I'd just get one more pan!

@ryanhdmc

Жыл бұрын

@@UncleScottsKitchen fair enough! It’s why i thought I’d ask. I tend to do my oven tasks on cast iron or for small jobs a tiny borgeat. I just thought all ask. Thanks for the advice!

How about using ghee to season?

Is this method better than using induction stove ?

@UncleScottsKitchen

5 ай бұрын

As long as your handle is oven-safe, it is.

Is there any problem using Peanut oil?

@UncleScottsKitchen

8 ай бұрын

Peanut is great!

For the oven method, you use very little oil. For the stove method, you use a decent bit which you then pour out after it reached the smoke point. I've seen other people use only a little bit of oil, similar to your oven method, but for on the stove. Why do you use more oil for on the stove? Is there a specific reason?

@vincentfeitsma

5 ай бұрын

I'm not the OP, but yes. You need more oil on the stove to prevent the bottom from warping during heating. Oven heats the pan evenly, a stovetop doesn't (which creates material tensions in the steal if not enough oil is present to take up the heat).

@edntz

5 ай бұрын

@@vincentfeitsma Makes a lot of sense. Although i thought warping only happened when you have a very hot pan that comes in contact with a lot of very cold water. I've seen people ''blueing'' a carbon steel wok by simply putting it in high fire in a restaurant as part of the seasoning process and it seemed fine.

Why not go above 475 degrees? I basically do this exact method but run the oven at 495 F for the hour. Am I doing something detrimental? I use vegetable oil

@UncleScottsKitchen

8 ай бұрын

495 and 475 are pretty close, especially since most ovens aren't accurate anyway... 475 gives a little wiggle room because if you get up much over 500 the seasoning can just burn all the way off.

@Bearbok

8 ай бұрын

@@UncleScottsKitchen thanks for the response! Keep on cooking

Why do you advise a maximum of 475 °F? I am not disagreeing, just curious of the science behind that.

@derrichhafemann1832

Жыл бұрын

I have the same question, too. When I seasoned my carbon steel wok from Made In, their recommendation was to set the oven to at least 25F hotter than the oil's smoke point, to ensure that you're getting the oil to cure. For something like grapeseed oil, that'd put the target mark at 475F on the dot, which is exactly the threshold Scott warns against exceeding. For whatever it's worth, I'm pretty sure I seasoned my wok above 475F, because I have an electric oven with mediocre temperature control. I've not had a problem with it, and the more I use it, the less effort I need to put into cleaning it after I'm done cooking. I'd really like to know what the rationale is for not exceeding 475F.

Isn’t grape seed oils smoke point 420? Why go 465-476 to season ?

@UncleScottsKitchen

9 ай бұрын

May depend on whether it's refined or not... there is always some wiggle room, but it's one of the ones some of the manufacturers recommend.

Cool American made volrath. Let us know what you think of the quality

@UncleScottsKitchen

Жыл бұрын

Review in progress! I had this in the review but decided to break it out into its own video. Only cooked bacon and eggs so far.

@dbkfrogkaty1

Жыл бұрын

@@UncleScottsKitchen Curious to see what you think of it.

The layer you create with that method is very thin compared to other methods. While one layer is perfectly fine to start cooking, I found three layers to work best for me. The resulting patina no longer comes off as easily as a single layer when cleaning with water (and dish soap if necessary).

@tietscho

6 ай бұрын

Which method you use?

@HrWisch

6 ай бұрын

@@tietscho To be honest, I use all methods, depending on the skillet size, planned use and time of the year. During spring or summer, I usually season new skillets on my gas BBQ. I use the side burner for skillets up to 28cm and the main burners for lager skillets. For very large skillets, I use my large 7.5kWh gas burner (round burner with metal stand). If I only want a quick start for the skillet, I use the 'puddle method' (like DeBuyer recommends). It's by far the fastest way to start the skillet. The important part is rubbing the skillet like crazy with paper towels when the oil starts burning in. Otherwise you'll end up with a thick layer of gum instead of seasoning. If I want a better looking (but not better cooking) result, I apply multiple thin layers on the BBQ or gas burner and let the skillet cool down between the layers. I then usually apply 5-7 thin layers. In the colder part of the year (when it's too cold to season outside), I season new skillets in my electric oven with very thin layers. I then usually apply three layers. For hand forged skillets, I recommend the traditional method with lots of oil, salt and potatoes (or potato skins). The salt serves as an abrasive and removes all residue from the forging process, the potato skins absorb the stuff. Like the puddle method, that method should be done on a gas burner or any other open heat source to get the sides of the skillet hot enough. When using the potato skin method, I would do it at least twice but no more than three times. Don't try to make rocket science out of the initial seasoning process. It's just there to create a starting layer of seasoning to prevent rust and keep the food from reacting with the bare carbon steel. Season less and cook more. The real seasoning happens when using the skillet.

@tietscho

6 ай бұрын

@@HrWisch thank you

Also don't forget, when frying an egg, it sticks less if cooking bare foot. hahaha

@UncleScottsKitchen

Жыл бұрын

Also, VERY IMPORTANT, when sliding an egg like a hockey puck, never slide it out onto your bare foot!

Hello Scott, long time watcher first time commenter. (Ok I think the zoomers are gone now). I'm a lazy millenial, and I want to understand why I cannot for example, leave the wax coating on a de buyer and cook it on instead of removing it first and putting new oil on. It seems unnecessary and exposes the pan to the risk of rust.

Instructions not clear found black spray paint and seasoned with it. Currently remodeling kitchen and found out what I look like with no facial hair.

@UncleScottsKitchen

Жыл бұрын

That would be a funny trick for a video showing off the blackest possible pan!

@AverageReviewsYT

Жыл бұрын

@@UncleScottsKitchen lol

3:12 Insert *APPLAUSE* Track

Helen Rennie sent me

@UncleScottsKitchen

Жыл бұрын

Welcome, Harvey!

you cant use vegetable oil to season a pan it will build up a sticky surface. i only use peanut oil lard or meat grease (bacon grease)

Pan must be dried in an oven before applying any oil.

If I only season it once, the effect disappears after a few months