Five Carbon Steel Mistakes and How to Fix Them

there are people getting jealous about other people cars or homes and here i am being jealous about your beautiful black and shiny patina. thanks for those advices. helping me a lot.

Thanks for being a great source of information on cookware , nice refresher

Thanks Scott! Just bought my first carbon steel 2 weeks ago, points number 4 and 5 are extremely helpful for what I've been doing wrong

You convinced me to get a carbon steel a year ago, now a year in with my Matfer I couldn't be happier, I've even converted family and friends!

#5 is so crucial!! Thanks, Scott!!!

A couple good ones were in there that I wasn’t aware of, thanks! In particular, I had no idea that the protective oil was supposed to be added to the pan after its cooled.

Great refresher Scott! I had forgotten a couple of those tips.

Thank you! Just bought Matfer Bourgeat pans and working on seasoning with the paste that’s made of grapeseed oil and beeswax. Definitely getting the sticky affect you mentioned, and yes, I was oiling while pans were still hot. For the initial, smokey, seasoning, I put them outside on the grill for an hour, then let them cool down before oiling. That’s working well since I have an electric glass top range, and because I didn’t want the initial smoke filling the house.

Love the carbon steel videos. Probably heard it all before....but still nice to see. What I did notice this past week...is that I lightly scoured my carbon steel with a green scouring pad...and I thought might have been a mistake and as I noticed it lightly removed some seasoning. However, I did 3 eggs in the pan the next day, after oiling the pan....and those 3 eggs slid on the pan better than I've ever experienced before. Not sure if some cleaning with the scouring pad made the real difference, but I've never had eggs ever slide like nothing on the pan. I usually have to either do a good shake...or actually pry up some edges with a fork.

Hey Scott. Everything you just went through I already know. Thing is, it took me about 45 years to learn it on my own. All your statements about seasoning, cooking at the right heat, different pans& foods= some different methods, different seasoning of food (a little, a lot?…) etc.. This same lesson is true everywhere in the kitchen. One of the big obsessions that has been happening for a while is on knives, (use, what’s the best, sharpening , steel etc). What works. Thanks so much for this video.

I am new to carbon steel and wish I would have seen this video earlier! I use my CS pan every day and only did 1 seasoning using grape seed oil. No big issues with sticking, pan wipes out clean. If you pay attention to your cooking, everything goes well! Great video!

Hi Scott, I got a huge #12 cast iron skillet and a "bacon press" recently, been making some great smash burgers. My New Years resolution is to eat more cheese burgers this year.

Thanks for your channel. I have been using the pan for half a year everything is fine thanks to your

Thanks Uncle Scott - That was very helpful … love these short focused videos!

Thanks for another great video. I came across your channel about 2 weeks ago. You've converted me, I've taken the plunge and bought a De Buyer Mineral B Pro to use with my new induction hob that's being fitted soon. I'm loving my new pan 🥰

After the initial wash I don't even bother with a regular seasoning and just start cooking. Usually I cook with duck fat or pig fat. I haven't had any issues seasoning. After washes I put a very fine layer of avocado oil to keep them protected from moisture.

I was in Ikea the other day and they now have a carbon steel pan that is made in Brazil. It was just $25. I took a flyer on it. I'd be interested to see you test one if there is an ikea near you. Love your channel.

Complete newb, got my first carbon steel pan (De Buyer mineral b pro) and learning everything here. Keep up the good work and keep them coming.

I did it! So I followed your instructions to a T and 💥 bam no sticking! I used butter vs oil to fry an egg. You are soooo right about using butter for eggs. The butter does tell you when to pour in the eggs. I was using waaay to high heat (med/high) I should have been using med/low for my stove. I have a professional stove with very high btu’s. Omg I wished you would have done this video years ago. It would have saved headaches. Lol. Thank you!

This channel is awesome! Thank you for all the great tips. So helpful!!!