Carbon Steel Seasoning: How to turn your pan into a work of art!!

Uncle Scott shows how to season a carbon steel pan multiple times in a row. This technique is useful for darkening in the color of the pan, adding layers of seasoning, and turning a working pan into a work of art pan.

The pan in the video is a De Buyer Mineral B 14" carbon steel. This is a very big pan and benefit from the paella burner, which is designed for bigger and wider pans.

More of USK's De Buyer Carbon Steel Videos:

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[UncleScottsKitchen]

Sale ends November 7th... jump on it! (affiliate link)

[Voodoobilly]

I do this same technique and my carbon pans go from seasoned perfection to ugly splotchy grey. It’s always a mystery what food will change the appearance but the performance of the non stick doesn’t change. I just live with it.

[pcm]

I can't believe I watch videos on carbon steel pans, but your channel is great Scott. I have successfully seasoned my pans using your videos. Question though: if you can cook without sticking on clean stainless, then why is there a need to season?

[gmhicks]

Hi Uncle Scott! Love this video. I have used the oven method, the one time smoke oil then wipe wipe wipe & some touch up method with buzzy wax, they all work & I learned from your videos first and now last. I ordered a 91/2" Mineral B Pro Omelet pan using your url and UNCLESCOTT, it is on it's way. Thanks for your videos!

[RodericSpode]

The final product actually looks like it's made of a beautiful piece of wood. Pretty cool.

[zeruty]

Uncle Scott, have you ever tried the step commonly used for carbon steel woks, what people call bluing or tempering? Heat it when it's completely clean and shiny with no oil. It will darken differently than when there is oil.
I've found that doing this before seasoning with oil helps the seasoning stick in my de buyer.

[andregreen]

You truly are the Leonardo DaVinci of the carbon steel world Scotty. 😊

[wg]

I love seeing instant results on projects. It really makes you feel productive! Really nice work. Your experience really pays off though

[sandhill]

Grabbed an 8" fry pan with the 25% code, gonna go Hollywood with it 🙂

[maxsalvater]

Uncle Scott thanks for the discount 😊😅. Ordered my last couple Pro pieces. I have a same type outdoor burner so l guess i can use it to season my new omlet pan? No Smoke in the Kitchen 😊😊😊😊😊
Love all your cast iron videos....

[maxcontax]

I season all my carbon steel and cast iron pots and pans outside on the gas Weber BBQ to let the smoke away. Turn them upside down and let them cure. Works great. The Paella heater looks even better!

[liahfox]

Awesome, and thanks for the code! I prefer their pro-line due to the stainless steel handles. You can just season it in the oven.

[tkozikow]

Could you do this on a gas grill if I do not have a paella burner?

[NomadFlow]

Hey, Scott! Your carbon steel pan videos are always a treat! I caught your review of the Smithey Farmhouse Skillet a while back which was great stuff, but I found myself wishing for a side-by-side comparison with De Buyer and Matfer. That would be really helpful for someone like me who's in the market for a top-notch carbon steel pan. I know Smithey's cast iron is top-tier, but I'm curious how their Farmhouse Skillet measures up to the competition. Reviews on this pan are pretty scarce, and direct comparisons are even harder to come by. So, I'd really appreciate your take on this. Setting aside the shallower depth of the regular Farmhouse that you reviewed (they do have a deeper version, called "Deep Farmhouse Skillet" that's actually at a normal carbon steel depth), how does it directly stack up against De Buyer and Matfer? Does it heat as evenly as they do? How long does it take to heat up compared to them? How's does the heat conduction and transfer compare? And does the seasoning hold up as well as the De Buyer and Matfer? Your insight would be a huge help as I'm eyeing both a cast iron and a carbon steel pan that I would like to purchase in the next few weeks. I'm pretty set on Smithey for the cast iron, but I'm on the fence about whether to go with their carbon steel or opt for De Buyer or Matfer. Thanks a bunch for all your awesome content, Uncle Scott!

[jasonlatham]

Hey have you had the chance to to do anything with the strata pan I know you’re quite busy just curious

[marshallfrazier]

Hey Uncle Scott, I started watching your videos several years ago and I started cooking with the carbon steel skillets, I have bought about twelve or so of them in various sizes from extra large to small .I gave my brother two of them the other day to get him started, so I have room for more and just bought the 8in and 11in omelette pans.Thank you for your videos and please keep up the good work.

[jstones]

hi everyone, for those of you that are like me looking for months to get the DeBuyer mineral b pro omelette pan 9.5" i was just able to purchase via Scott's link. Even though i am on DeBuyers waitlist they did not contact me that its available again. Thanks Scott

[davenimetz]

Cool pan and bing up to smoke then cool, oil and reheat or are you bringing pan up to temp and just adding oil and wiping hot and not cooling in between layers?

[willardscott]

I bought a lodge carbon steel a few weeks ago. It has been fine, but I have been toying with the idea of sanding it down. Any thoughts?

[jwestrik]

Hey Scott, Have you heard of the new Carbon Steel Skillets from German brand "Woll"? They are thicker than anything you have seen, I just received the 8 inch egg pan. It is 3.5 mm thick and weighs almost the same as the mineral B 9.5 inch. It has a wooden handle though, but it really feels like a solid piece. I tried to comment before, but youtube does not seem to allow it. Perhaps because mentioned the name of where to buy in Europe (the one with the rainforest but in germany or the UK)...