de Buyer/How to Perfectly season a Carbon Steel Frying pan First-time デバイヤー 鉄フライパン 育て方 空焼き シーズニング 方法

Thank you for not having a 10 minute preamble of bullshittery and speechmaking

I got my pan last week and have been researching different seasoning methods. They are basically the same with differences in oil choices and either stove-top, oven, or barbecue grill. This is brilliant!!!! It never occurred to me to blue the pan first. It's been working for gunsmiths for a very long time, it should serve well for my pan. Thanks a million, taisa, for taking the time to create this!!!!

I seasoned my Matfer Borgeat using this method and it worked perfectly. I love the sounds this pan makes when knocking against the grill. Thank you for posting!

Thank you very much!!! This method is great! I am so happy that after so many years I found your post! Everything works now! I seasoned my new de Buyer 9.5" omelette pan and folded my first ever French omelette! Thank you very much!

Thank you so much for this video! i used your method on my DeBuyer B pan and it came out excellent! After heating, I seasoned three times with very thin layers of canola oil. Maybe a tea spoon of oil and the wipe it off thouroughly and then heat. The result was an extremely smooth pan, much better than my first attempt at seasoning, which I did in the oven. I think it is important that you wipe the oil off very thouroughly! No drops, or droplets, or even streaks of oil should be visible. If there is too much oil when heating, stains and blotches will form and this unevenness will make the pan less smooth. Since I have induction stove top, I used my gas grill to heat up the pan. I removed the griddles to be able to really reach the flames. The colouring process happened just like yours, from grey to black to blue to silver, pretty amazing! By the way, now that the pan is finished, do you recommend using metal utensils in the pan? I´m afraid to damage my beautiful surface.

Wanted to thank you. Process is perfect and I highly recommend it. My de buyer is perfectly seasoned after your approach and applying a couple of layers of polymerized oil. Cheers from Italy.

taisa san, I followed this video and the one for wok seasoning for my de Buyer mineral B and it worked perfectly, nothing sticked since first try! Hontoni arigato gozaimasu. The only thing is I could never get my pan to silver after blue... it's between blue and silver... With induction. I still seasoned it after and works really well.

I have watched a lot of videos on seasoning carbon steel pans and noone has mentioned Fe3O4 step. THANK U for sharing that very important secret. 🙏🙏

My pan works very well after following these steps😁 thank you!

Thanks so much for sharing this video. I did this to my new woks a few years ago and it did the trick. I just got a De buyer pan 11" haven't touched it yet but I will try this on it. I noticed you didn't do the sides were you worried about warping the flat bottom? I have a wok burner do you think a Guy could put to much heat to fast or should I let her rip? I never seasoned a flat bottom steel pan like this before only the round wok pans. Anyway thanks for sharing this video I appreciate the information and I will let you know how my De Buyer turns out.

Hey there awesome vid. what do you suggest on scraping the food bits? I kind of started cooking too early.I thought it was already completely seasoned

Thanks for a good way to seasoning, works perfect

This is how I seasoned my wok and it's how I'll do my new pan once it arrives. Thanks!

Thanks Taisa for the sharing it absolutely did the work for my new de buyer!! However, I got another brand new blue carbon steel 2mm thick do I do the same seasoning as this? 🙏🏿 look forward to hear from you

Thanks for your demonstration. It's really helpful. And I have a question: I have learnt that de Buyer's blue steel series' colour is due to a surface thermal treatment for temporary protection against oxidation without coating. Is the blue steel made like this way before its cookware are manufactured?

Si el primer curado no ha funcionado porque se siguen pegando los alimentos….¿sería efectivo hacer un segundo curado de esta manera? Muchas gracias. El vídeo lo encuentro bastante interesante. Agradezco mucho que lo hayáis subido.

I own two de buyer cookwares. For the 1st, I followed the manufacturer s seasoning instruction, and it didn’t work well. The seasoning was flaky and kept falling off... I’d no idea what went wrong and had to strip everything off with canned tomatoes. For the 2nd one, I followed your initial seasoning technique, it worked great for me. Thanks for this great video!

Great video, this is how I season all my woks, best way

Alot better than manufacturers direction. This is how woks are seasoned.

Fascinating. All I've seen are the ones using a hin skim of oil in oven or oil/salt/potato skins on cooktop, which leaves a very uneven and aesthetically unappealing surface. I have a Mafter (they call it black carbon steel, not sure if that is different). Would your method work on that just as well?