Don’t Make this Mistake! Follow These Rules for Carbon Steel Cookware & Cast iron

Make sure you don’t make this mistake that can damage your expensive carbon Steel pans the next time you are cooking. Follow these few tips on using your carbon steel pans and they will last a lifetime!!

▬ Contents of this video ▬▬▬▬▬▬▬▬▬▬

0:00 - Intro
0:08 - Do You Season Your Carbon Steel Pan?
1:10 - Is Carbon Steel Actually Non-Stick?
3:06 - Can You Use metal Utensils In Your Carbon Steel Pan?
4:04 - Some Feedback From You
4:32 - NEVER Do This With Your Carbon Steel Pan
6:06 - Best Way To Cleaning Your Carbon Steel Pan
6:53 - What To Do With A Rusted Pan?
7:40 - De Buyer Promo / Outro

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[mariemarcum]

My first carbon steel pan just arrived and I was a little nervous about getting started with it. I always have to watch a few different videos before I start any new home skill. This was informative but also quite reassuring. You probably wouldn’t be able to convey that same reassurance and encouragement with a voice over. So I’d encourage you to just keep being you and everything will be okay!

[idahopotato]

I put my pans in the oven at 400 with a light coating of oil upside down. Bring to temp, turn off and let come to room temp. Do it when you go to bed. In the winter I will do it any time I use the oven, after I cook and the ovens heated up anyways to put an extra coating on it. A few times a month. Eggs don't stick to my pans.

[ancapopa]

De buyer mineral B is an amazing pan. I bought one 18 months ago and went ahead and got another bigger one with stainless steel handles. I haven’t managed to ruin them yet. Food is delicious

[lucabonetti]

Congrats for the video, you said it all. "Do not overthink", just use the pan. When i realized that, it changed my way of approaching carbon steel pan

[nico]

@1:03
Smoke point

1. **Avocado Oil**: 570°F (271°C) ³
2. **Ghee (Clarified Butter)**: 485°F (252°C) ³
3. **Soybean Oil (Refined)**: 460°F (238°C) ³
4. **Peanut Oil**: 450°F (232°C) ³
5. **Coconut Oil (Refined)**: 450°F (232°C) ³
6. **Corn Oil**: 440°F (227°C) ³
7. **Olive Oil (Extra Light)**: 468°F (242°C) ³
8. **Canola Oil (Refined)**: 400°F (204°C) ³
9. **Vegetable Oil**: 400°F (205°C) ³
10. **Olive Oil (Virgin)**: 391°F (199°C) ³
11. **Olive Oil (Extra Virgin)**: 375°F (191°C) ³
12. **Lard**: 370°F (188°C) ³
13. **Butter**: 350°F (177°C) ³
14. **Coconut Oil (Extra Virgin)**: 350°F (177°C) ³
15. **Sesame Oil (Unrefined)**: 350°F (177°C) ³
16. **Vegetable Shortening**: 360°F (182°C) ³
17. **Flaxseed Oil**: 225°F (107°C) ³

[kookiespace]

1:28 I just got my first carbon steel pan, seasoned it in the oven ONCE and i've cooked three times with it now. I made some soy nuggets with just a tiny amount of oil earlier and the non-stick performance of this pan was honestly in line with what I would expect from a brand-new teflon pan.
It's certainly WAY better than the 3 year old teflon pan i've been using until 2 days ago.
Gonna try pancakes for breakfast tomorrow and see how that goes. But yea... extremely impressed

[dbkfrogkaty]

Excellent video. You covered just about all people need to about carbon steel pans. For years I used All-Clad stainless steel pans and a Scanpan non stick pans. Then I got into cast iron pans. Got a bunch of those, Lodge and Victoria. Then I discovered carbon steel pans. I started with Matfer-Bourgeat. They make great pans. No rivets so they're easy to clean and once they're seasoned up they cook great. You can even stick them in the oven to finish a thick steak. Most recently I bought three de Buyer Mineral B pans. Two crepe pans (12" was too big for my liking so I added the 9" one too) and the best carbon steel pan, bar none, is the 9 1/2" Omelette pan. The thing about seasoning CS pans is don't worry about doing the 'egg test' after seasoning you pan. If the egg slides great. If it does not, don't freak out. Just cook in the pan. Use oil, cook food. Use butter, cook veggies. Cook a steak. The more you use it the better they get.

[savvyvenus]

I love this guy. He’s honest and straightforward.

[KrisWiltseArt]

Good advice all around, thank you. Oh, I've ruined enough pans that now my motto for pre-heating is "low and slow." I never crank it up at first. And I rarely ever use medium-high heat.

[timpoolio]

Excellent video. The amount of time you spent reassuring your audience and clarifying concepts/principles shows that you're quite in-touch with all of the new cooking hobbyists that have flooded the world over the last few years. I've noticed that the biggest blind spot among us home chefs is the confidence and intuition that comes more quickly from working in a talented restaurant kitchen. I'm glad that line cooks and chefs like you (ThatDudeCanCook, acooknamedmatt, Kenji, etc.) have the platform to share your experience and provide some contextualization for some of these intangible cooking skills.

[zlendabz]

You have a good vibe and upbeat attitude and it shows, I think these are better than voice overs. Seems more genuine

[Patrick_Gray]

Thanks for the video. You are very likable and you are so straight forward.

My wife and I got a set of stainless steel pans for a wedding present in 1975 and we are still using all of them. We have supplemented them with non-stick coated frying pans but they don't last long. I have found that electric frying pans last longer and are easier to use than regular frying pans. I am 74 and do the breakfast cooking.

I also have a 12" Lodge cast iron frying pan and recently bought a carbon steel wok. They are non-stick by a buildup of the seasoning. I think they will last a long time if cared for, by who ever inherits them.

I do have a question. I am new to woks and stir-frying and want to know about how much heat to cook with. What temperature I should cook at, and how big of heat source. Our electric range has coil type electric elements. I also have a large propane burner like ones used to cook turkeys in oil.

[deborahlanemcguire]

I wish I'd seen your video when I first began buying carbon steel. I read reviews on the internet that insisted you needed to season the pan 8-10 times before use; these 'over-seasoners' posted pics of their perfect, evenly-cured pan; pure black. Mine never looked like that, even though I tried the oven method of seasoning SO many times (my electric bill was out of control!) I ended up with flaking layers because I seasoned so often without waiting for the seasoning to cure. I gave it up and just began using them. They're perfectly non-stick, and although not as attractive as the posts I've seen from the 'season them to death' crew, they are perfect to me.

[timothybracken]

Your method of seasoning the carbon steel debaur was the best, I tried 21 other youtubers and they all STICK still. Thin layer, simplicity, coat top and back of the pan and BAM! It's actually not sticking when I cooked some protein. The trick is to make sure the pan is hot enough then let the food cook, dont touch it! then it will lift off by itself. THANK YOU FOODEE ! I love your channel.. every other person does it via some complicated method and it's annoying. You are straight to the point! new subscriber here! Keep it up

[MrFreeze]

a usefull video, man I was so stressed seeing all other videos that would just ruin my pan! Mannnn there are a lot of steel pan extremist out there! I love the "just cook with it, have fun!" best steel pan video I have seen so far, just follow the simple rules given in this video and you are all good. Thanks so much.

[shigemorif]

Great video. I’m glad you mentioned setting expectations that carbon steel and cast iron will not have the extreme non-stick of Teflon. Carbon steel and cast iron will be non stick with the right technique and you just have to get used to it. It’s the trade off for having a lifelong pan versus a Teflon you’ll have to get rid of in three to five years.

[rhekman]

4:45 A related "DO NOT" when you have an over-heated carbon steel pan is shocking it with a cold liquid. Just take it off the heat or turn off the burner if you overshoot the desired heat.
I made this mistake while I was cooking a big meal and left my 10" Misen pan on a high burner then got distracted. When I came back to it I was in a hurry to start the next dish, so I ran the overheated pan under the sink tap and it warped immediately.

[VincentLowe]

Thanks for the briefing. It’s great when we can see you, so feel free to make as many of these types as you wish

Love the common sense here. I got rid of nonstick pans years ago. For me it's cast iron or carbon steel. One thing I noticed in my cooking is as I get older I've slowed down so I don't use super high heat as I did years ago, except for searing. I bring it down a little and it all turns out okay.

[vonklinkenhoffn]

I have the DeBuyer Carbone Plus series pan. Season it in the oven, much better result than on the stove.