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You know, those numbers are entirely meaningless to folks like me with a gas stove -- which has been the case for most of my 70 years.

There is no non-stick pan in my kitchen, and there never will be. Haven't had one since way back when Teflon first came out, and I hated it. Tasted funny to me. Gone, no more. I have cast iron, carbon steel, and stainless steel and do not need a non-stick pan. I can fry beautiful eggs in a stainless steel pan.

Versus… not “verse”. The internet is slowly eroding good English. 20 years ago almost everyone knew vs was the abbreviation for versus. There are verses in music and verses in the Bible, but these don’t mean against or compared to, as versus does. Keep English alive, keep Latin alive.

I did not see the Chef's Choice Electric Sharpener on your site, did I miss it?

Nice honest review, both pros and cons.

This is very bad advice. Rust has a very loosen bond to plain metal making this process very poor from the start

Hadn’t heard of Darto before but I’ve been wondering why nobody was making one piece CS Pans. Now I want one 🫣

I have two 10" Lodge black seasoned Dutch Ovens dedicated to bread baking. They are the right size and the bread comes out consistently great. I have made bread in my leCreuset, also my Chinasium enamelled, and they are not quite as good, the texture seems off. Or maybe I am just used to Lodge cast iron. Victoria would be my choice based on many loaves made in Lodges....

Ok now try not using any oil whatsoever. Thots what nonstick is for, is for zero fat cooking. Of course if you use oul/butter you can make a steel surface not stick

Watching your videos are dangerous, I keep buying stuff every time I see a video.

Thank you. What did you do to dispose of your lye bath liquid?

Is there a reason you don't use a baking soda bath for the stains? Does it wreck the enamel or something? Oven cleaner and lye seem way harsher.

Holy cow, this was probably the worst way to try to save an enameled pot. You literally destroyed it. That pitting in the bottom makes it unusable, unless you like eating glass shards. Please remove this video and remove that pot from your collection. This is a complete embarrassment...

Fantastic advice.

Thanks for this Great Video . what angle for grinding would you suggest

You often mentioned cast iron & carbon steel. What are your thoughts on stainless steel?

Nice video again. But how the hell do you get the pan THAT dark?? I can´t make it more than bronze in the oven! For the nuking, vinegar essence always worked perfectly for me, just wrap it in papertowels, wet it with the essence and put into a plastic bag. was sufficient for me without the need of so much liquid and it just costs a buck or two.

White vinegar also works very well just simmer it and it starts it over

Why not just media blast it, maybe using walnut hull media? Should be safe and effective.

I just found your channel and I appreciate your detailed explanation on the processes 🫶. I have a Lacor Ferrum pan and i put too much oil i think to season because they ended up with thick splotches or burnt oil. 😥😥😥It's hard to get them off through scouring. What should i do to fix it and get ot properly and evenly seasoned? Thank you!

My god mother used nothing but Magnalite ,and she was a first class cook , that's my go to cookware , hasn't changed in over 65yrs . And now the price is just right . And they will last for decades long , long after the shine wears off . The only thing that wear's out are the handle's and the lid handle . And you can order replacements . When ever there's a garage sale I always look for old Magnalite cookware . You can usually get them for little or nothing . And you will use it for years to come . Only to be resold at another garage sale .

What cooktop are you using?

My method is the same as in the video but with an important step. Clean, dry, apply oil, bring to smoke. But then I add a rinse with hot water and sponge before storing in order to get rid of the fat/oil that could not polymerize. The hot water will lift the oil from the skillet: water and oil do not mix. For Stovetop I find this necessary due to the lack of even heating into the entire skillet. For oven/grill seasoning it is often not a necessary step. Rinsing is key to get rid of seasoning oil/fat you do not want to eat in your next meal.

Sells cookware for 30 years… can’t cook lmao

Will the United States ever have consequences for ever allowing this they knew it a long time ago

There appears to be a difference between Sunflower Oil and Sunflower Seed Oil. Is there a difference between Sunflower Oil and Sunflower seed oil? Which should I use?

Absolutely fantastic. I ordered some seasoning paste from you last night, I like your channel, and your honesty. Very cool that you shared the recipe, I think seasoning cast iron and carbon steal is the main hurdle for people getting into cooking with them.

I very much appreciate the very valuable information that you share. I am re-seasoning my Matfer and used water with a cup of vinegar with a lid. Brought it to a boil, then let it sit. Repeated without changing water/vinegar. After it cooled, the old seasoning scrubbed right off.

Does the beeswax have fiber in it?

Whaaaa Gordon Ramsey totally uses these and hes definitely a trustworthy guy!??!?!!!?!

Hey I just watch your video where your professor friend said that 350 was the right temperature so I did all my seasoning at 350. Now you are saying 425. Which is better???

I would just use white vinegar and bring it to a boil in the pan, it's worked really well for me in the past to “reset” a carboon steel pan.

Sounds to me like a slapp suit

Other than a Le Creuset Dutch oven, well seasoned cast iron is basically all I use and it’s all nonstick.

Lye is Sodiun Hydroxide - the MSDS (Material Safety Data Sheet) should be read by those who are not aware of what this is. It can be very nasty stuff if you're reckless, careless or ignorant. Terrific presentation Jed. I have made your seasoning paste and finnally found a chainmail scrubber whoah!

It can also be made in seasoned aluminum. Easier than either one of them

Of course the ad that RUclips started this with was... for Hexclad.

I’d recommend non toxic biodegradable gun cleaning solvents like, SLIP 2000 725 Gun Cleaner or M-Pro 7. They’re specifically designed to remove carbon buildup, rust and other contaminants quickly and easily. Far better, safer and faster than lye.

would the lye bath strip the epoxy off the handle? i'd like to keep it the way it came.

Please stop using grapeseed oil. It's poison.

Did it bother the coating on the handle?

Double check my chemistry but I'd be really careful with NaOH (lye) and the acidic Bar Keepers Friend in the same work space. It's probably not chlorine bleach and ammonia bad but we keep the acids and the bases in separate fume hoods in the lab for safety.

I think it's funny that everyone has different advice. I have a Matfer and the instructions said to fry potato skins to season the first time - you're saying don't use starch. I've had to re-season many times now so I don't even know what is right or wrong, I'm guessing I just keep cooking with it too long on high heat. I'm still trying to get used to carbon steel / cast iron, thank you for these videos 🤝

That was one hell of a leap from the first round of seasoning to the third, would have been nice to see a snapshot of it in the middle. Looks amazing though, brings back memories of when I first got into cast iron and went a little bit seasoning loopy. Speaking of which, thanks for the flashback to the cast iron Reddit and their 'slidey eggs' obsession.

Thank you for another informative how-to video! The lye bath method was new to me, but I believe as you say, it's not for everyone due to the high pH (corrosive to skin, eyes etc.). For reference, I nuked mine (Mineral B Pros) once in the oven with the pyrolysis self-cleaning cycle. Worked like a charm - however, the stainless steel handle turned into a brass-like hue, and the carbon steel became really dark compared to the shiny new out-of-the-box carbon steels (maybe some nitriding happened during the process, who knows ...). For me this was not a letdown, as a matter of fact I can fancy some brass-like handles. Beware that your Mineral B (not Pro) in the video which has a coated handle would most definitely not survive the pyrolysis method as the epoxy from the handle would strip off and generate fumes of which also by the way would not be in the healthy category.

Do you ship the cckit to Germany?

why not turn your oven in clean mode and put pan upside down?

Question: how long do you leave your pan in the oven to cool down? specifically, after turning off the oven, how long do you let the pan sit in there to cool down? (~1 hour?)

Nahhh, the absolutely fastest and least toxic method is to use a paint stripper wheel on your electric screwdriver. Takes a few minutes and it's clean as a whistle.

I use Easy-Off Oven Cleaner, which is also lye. I spray the pan with the lye foam, seal the pan in a thick trash bag, and leave it in a well-ventilated area for a few days. When I come back, the built-up gunk wipes off easily.