Carbon steel, a material used to make knives, pans, and more, is becoming more and more popular in home kitchens. However, some people find the change of its color from shiny silver, to brown, to black, alarming. Hannah explains why sometimes, that can be a good thing.
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Now make a video about ceramic skillets, it will be interesting.
Ok, I have a preseason black carbon steel pan. It came with a smooth dark interior. I followed the instructions. I love using this pan, so far I use it more than other for quick cooking chicken and steaks. I'm noticing my pan is becoming more refined as none stick but my black interior is getting dull and specks of discoloration are starting to surface. I'm wondering if I should expect the black interior to eventually change to a lighter color as it gets more seasoned by use. I purchased these pans at Sam's. This is my first carbon steel pan. I'm very experienced using a carbon steel wok, my wok is seasoned well and it almost none stick, but my carbon steel pan is different such heavier and aren't comparable enough know what's going on with the pan. I am so not familiar with the pan process because the pan came perfect, just a simple cleaning, not was heavy coated, just a smooth black surface. I use oil in the pan and I dry throughly after use and oil lightly rubbing off any excess, I don't have any obvious patina nor rust, just the same smooth texture but color fading.
Today on 'Things that no one ever asked'!
Great video thanks very educational
Don't use anything on the seasoned cooking surface that you don't want to ingest, for example, soap.
Coffee forced patinas are better. Instant coffee with water and leave it whatever you want to patina
Thanks for this. My carbon steel pan isn't black, but it's changing color and darkening.
That's interesting because I work in an iron ore mine and when iron comes out of the ground it comes out in two forms. Hematite and Magnetite.
once they go black the never go back
Rust eraser, aka: sand paper.
Should you oil the pan after use (once its clean)? Also, is grapeseed oil recommended?
Is it unhealthy to cook tomatoes in a carbon steel pan?
What's the brand name and model of the rust eraser?
My grandma hate stainless steel also with my mum, so that’s why we always use copper cookware, cast iron pan, and carbon steel knives
Nice pans…Matfer Bourgeat!!
And the best thing to develop a healthy patina on carbon knives is to cut tomatoes and onions (any food really, but these develop it fastest due to natural acids), wipe the knife after…and keep an oiled paper towel handy to wipe it after (I use the same paper towel to wipe down my pans while warm after cooking). Just like carbon pans, oiled carbon knives are happy carbon knives.
Ask me how I know…or go look at my page and see for yourself lol.
I seasoned a wok I acquired in Chinatown NYC, but some parts turned blue actually
love how she waits for the patina like it's something that will appear any second.
When I went to buy a carbon steel Matfer Bourgeat frying pan based on American's Test Kitchen's recommendation and there was a California warning about cancer causing danger. Do you know anything about that? I can't seem to find out.
Manufacturers are coating new products with a type of lacquered finish that has to GO. I used a wire brush in a drill to get to the bare metal. Wash and heat the pan. Residual coating will show immediately. If needed redo and then heat and oil the pan. several light coats of oil with a cure in the oven (inside and out) will give you a fabulous tool to cook with. ENJOY!
Steel is iron plus carbon. There can be many other alloys but it's all "Carbon Steel".
I've been around the periodic table with woks: Cast iron, stainless steel, non stick coatings on aluminum and have found the best one to be a cheap carbon steel one with a flat bottom. The major drawback is having to heat and oil them after every use, however nothing reacts quicker to changes in heat.
Is it bad that I can't stop staring at Hannah?
I hate this “is it bad” concept. You are encouraging a timid, disempowered approach to cooking no matter the content of the actual videos.
I have a glasstop stove, which is why I no longer use my cast iron on top. Can I use carbon steel on a glasstop?? I currently use Emerald steel/copper clad bottom pans. Any help you can give would be appreciated. 😉
It’s like you guys have never heard if this stuff… why are you only now talking about carbon steel and not 25 years ago???
Is anyone else having trouble with getting their carbon steel seasoned? I've run it through the oven 4 times with a very light coat of oil, (canola). It's had a total cook time of about 3 hours at 400F and the seasoning chips off of my Matfer 10". Any tips on how to get this fixed?
Hi Hannah, loving the videos. Was wondering if you could do an "Is it bad if I use electric burners to cook?" Even more interested in learning about how bad it is for bad electric burners. I rent and so don't get an option to upgrade but I enjoy cooking. These burners are a pain to get set in a good spot, either way too cold or way too hot. Are there any alternatives to using these electric burners besides finding a new place to rent? I enjoy cooking but these burners put a damper on how well I'm able to cook and how difficult it makes cooking.
I've seen some professional cooking shows where they use some sort of countertop "gas" burner. Not sure if they're kerosene or butane or some other fuel. Not sure how those would work but perhaps you can work this topic into an episode.
Thank you!
PS I sure do miss the Thermador gas top range and electric convection oven I used to have in the house I owned. 🙁
I thought Valyrian steel was supposed to be the best.
My problem with carbon steel is that I cook with a lot of acidic ingredients (fresh lemon juice, tomato’s, vinegar). And my seasoning is constantly being stripped away. The pan just isn’t quite as good without a good seasoning on it. So if you cook with a lot of acidic ingredients I say stick with a good quality stainless steel pan.
So, when my kids complain that I have rough, ugly skin, I can just tell them that I have a nicely developed patina. 😁
Good Video.
Sub-Titles for the deaf and hard of hearing!!!, I'll just skip this video for now 8^{
No.
You can not hear no talking on your video so what do you use to watch it
Is it bad that I compulsively wait for every new Hannah video?
No!
Every single Hannah video turns me into carbon steel!!!
While your target demographic is obvious, what seems a mystery is why you fashion your approach to infantalize a generation that is struggling to grow into their adult roles.
"Is it Bad" implies shame or wrong doing
and injects a tone of chastisement into what should be a simple learning moment in kitchen conditions.
Something like "Your best bet" would sound alot more welcoming than starting from a standpoint of judgement. Questions are not good or bad but questioning oneself for asking for advice can leave a mark. Here's an example: Is that title The Best you could come up with? Kinda makes you wish you hadn't asked.
where do you get questions from??? what an oddball question.
A video that answers useful questions. Excellent!
I've got that same carbon steel pan and it ain't lite! It's just 1lb. Lighter than the cast iron pan. Both are just heavy!
Perhaps the best video I've seen in this series. Very informative and I really appreciate it thank you
I've seen kitchen storage that has areas marked for potatoes & onions. I've heard that one shouldn't store them near each other. So, is it bad?
Is it bad if it doesn't change color even after half a year of use? There are some darker spots on mine, but I am not even sure if that is patina, because when I wipe it with a paper towel, the paper gets stained slightly brown… although if I try to remove it all and re-season it, it would not come off easily at all. Is it even possible to season carbon steel pan on electric stove? The hub is much smaller than the pan, so that could maybe be causing problems?
is there a minimum thickness for good carbon steel skillet? or the thinner the better? what about heat retention on carbon steel vs cast iron? which one best for searing steak? what about tin lined copper cookware?
Lemme save you guys 3 minutes and ad time. SEARCH PATINA