Tillie Doyle
Seasoning a Matfer Bourgeat carbon steel pan can be done in a variety of ways. Some users recommend seasoning the pan in an oven, similarly to how one would season a cast iron pan. This involves coating the pan in oil or fat, such as grapeseed oil or lard, and placing it in an oven preheated to a temperature between 200° and 500°. The pan can also be seasoned on a stovetop, using potato peels, salt, and oil, as suggested by Matfer on the back of their product label. While some users have reported issues with the seasoning not holding, others have found that the pan develops a non-stick layer with continued use.
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What You'll Learn
Oven seasoning with potato peels, salt, and oil
To season a Matfer Bourgeat carbon steel pan with potato peels, salt, and oil, you must first remove the factory coating. This can be done by scrubbing the pan with hot water and dish soap, using a sponge or bristle brush.
Once the pan is dry, you can begin the seasoning process. For a 12- or 10-inch skillet, you will need 1/3 cup of neutral oil, 2/3 cup of salt, and the peels of two potatoes. Add these ingredients to your skillet and cook over medium-high heat for about 10 minutes, stirring occasionally and making sure to coat the sides of the pan. As the mixture cooks, the pan will turn brown and may look splotchy, but this is normal. After 10 minutes, discard the mixture and gently wash the pan with hot soapy water.
You can repeat this process to add another layer of seasoning, or you can start cooking. The more you use your carbon steel pan, the more non-stick it becomes. It is important to note that carbon steel pans require care to maintain their seasoning and prevent rusting. Avoid using a lot of soap or abrasive scrubbers when cleaning, and always dry the pan thoroughly after washing. Additionally, rub the pan with a bit of oil after cleaning to maintain the seasoning.
Some people choose to season their carbon steel pans in the oven. This can be done by oiling the entire pan and placing it upside down on the middle rack of an oven preheated to 500°F. You can also season the handle of the pan, but be aware that it may give off a metallic smell. It is recommended to let the pan cool for 24 hours between oven seasoning sessions to really harden the layers.
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Oven seasoning with lard
Step 1: Gather Your Materials
You will need your Matfer Bourgeat carbon steel pan, lard or vegetable shortening, a clean dishcloth or paper towel, oven mitts, and tongs.
Step 2: Grease Your Pan
Using the dishcloth or paper towel, coat the entire interior and exterior surface of the pan with a thin layer of lard or vegetable shortening. Make sure to use oven mitts to hold the pan, as it may be hot from preheating.
Step 3: Heat the Pan
Place the pan on a burner set to high heat. Heat the pan until the lard or shortening starts to liquify and turn black. This step is important because it burns the oil onto the pan, creating a protective coating. Be prepared for some smoke and odour, so ensure your kitchen is well-ventilated.
Step 4: Remove from Heat and Wipe Excess
Once the pan has turned black, remove it from the heat. Use a paper towel to wipe away any excess oil. Be careful as the pan will be very hot.
Step 5: Cool the Pan
Allow the pan to cool completely. Place it in a safe area where it won't be bumped or disturbed. You may notice discolouration, which is normal and indicates that the seasoning process is working.
Step 6: Repeat as Needed
For a more robust seasoning, you can repeat the process multiple times. Allow 24 hours of cooling time between each oven session to harden the layers. A single round of oven seasoning may be sufficient, but additional rounds will enhance the seasoning and create a darker colour.
Tips and Tricks:
- You can season the handle of your Matfer Bourgeat pan if desired, especially if you notice a metallic smell.
- After cooking, clean your pan with hot water and a paper towel. Avoid using soap or steel wool unless there is stubborn burnt-on food.
- Regularly season your pan with a thin coat of oil and heat it on the stove to maintain the seasoning.
- You can also season your pan using a stovetop method with potato peels, salt, and oil, as suggested by Matfer.
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Stovetop seasoning with grapeseed oil
Stovetop seasoning is a great way to season your Matfer Bourgeat pan. Here is a step-by-step guide to achieving a non-stick finish using grapeseed oil:
Step 1: Clean the Pan
Before seasoning, ensure your pan is clean and dry. Wash the pan with hot water and a paper towel or a scrubby tool. Avoid using soap or steel wool unless there is burnt residue that needs to be removed. Dry the pan thoroughly with a clean towel.
Step 2: Apply a Thin Layer of Grapeseed Oil
Using a paper towel or a rag, apply a thin, even coating of grapeseed oil to the entire pan, including the handle and the outside. Make sure to wipe away any excess oil, leaving only a very thin layer.
Step 3: Heat the Pan on the Stovetop
Place the pan on your stovetop over medium to high heat. Heat the pan until the oil starts to smoke slightly. This step helps to polymerize the oil, creating a non-stick surface. Be careful not to overheat the pan, as it can warp, especially on electric or induction cooktops.
Step 4: Allow the Pan to Cool
Remove the pan from the heat and allow it to cool completely. This step is crucial, as it allows the oil to harden and create a durable seasoning layer. Ideally, let the pan cool for 24 hours between seasoning sessions.
Step 5: Repeat as Needed
Depending on your desired level of seasoning, you may want to repeat the process. Each additional layer of seasoning will further enhance the non-stick properties of your pan. Remember to allow the pan to cool completely between each session.
Tips:
- Some users have found that seasoning their Matfer Bourgeat pans with potato peels, salt, and oil helps remove the initial protective coating. However, this method may not create the desired glassy, icy surface.
- Always heat your pan before adding oil, especially when cooking with carbon steel cookware.
- Regular use of your pan will also contribute to building up the seasoning over time.
With proper care and maintenance, your Matfer Bourgeat pan will develop a beautiful, well-loved patina that will make it a cherished kitchen companion for generations.
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Stovetop seasoning with canola oil
Stovetop seasoning is a common method for seasoning Matfer Bourgeat carbon steel pans. While there are many ways to season a carbon steel pan, stovetop seasoning with canola oil is a popular and effective method.
First, wash your new pan with hot water and a paper towel, then hand dry it with a towel. Next, apply a thin coating of canola oil to the pan while it is still cold. This initial layer of oil is important, as it will form the foundation of your pan's seasoning.
Turn on your stove and place the oiled pan on it. Heat the pan until the oil starts to smoke, being careful not to let it burn. Once the oil has reached this temperature, turn off the heat and let the pan cool down. After the pan has cooled, repeat the process by applying another thin layer of canola oil and heating it until it smokes.
You can continue this process, building up layers of seasoning over time. The more layers you add, the better the non-stick coating will be. It is important to note that carbon steel pans are never truly non-stick, only low-stick, so you will always need to add oil before cooking.
Some people have found that their Matfer Bourgeat pans don't hold seasoning as well as cast iron pans, but with care and regular seasoning, your pan can develop a great non-stick surface.
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Stovetop seasoning with Crisco
Seasoning a Matfer Bourgeat carbon steel pan is essential to ensure its long-lasting life and functionality. While there are many methods to season a pan, stovetop seasoning with Crisco is one of the most effective ways to do it. Here is a detailed guide on how to master this technique:
Step 1: Clean and Dry Your Pan
Start by thoroughly cleaning your Matfer Bourgeat carbon steel pan. Use hot water and a paper towel or a sponge to remove any residue or coating. Make sure to dry it completely to prevent rust. You can also use a steel mesh pad or a stiff nylon brush if needed. It is important to begin the seasoning process with a clean and dry pan.
Step 2: Apply a Thin Layer of Crisco
Using a paper towel or a clean rag, apply a thin and even layer of Crisco on the entire surface of the pan, including the handle and the bottom. Avoid using too much grease, as it can result in a sticky surface. A light coat is all you need to create a non-stick finish.
Step 3: Heat the Pan on the Stovetop
Place your pan on the stovetop burner and turn it on to low heat. You can also use a gas stove, as some users have found that it seasons the pan better than an electric stove. Preheat the pan slowly until the entire pan is warm. Gradually increase the temperature to high heat. This step helps to polymerize the oil and create a non-stick surface.
Step 4: Control the Temperature
Keep an eye on the temperature to prevent burning the seasoning. Cast iron retains heat well but moves it around slowly. While heat is necessary for the polymerization process, too much heat can cause the seasoning to burn away and leave patchy spots. If you need to use high heat, ensure there is oil in the pan to prevent burning. You can also move the pan around to distribute the heat evenly.
Step 5: Cool Down and Reapply
After heating the pan and polymerizing the oil, turn off the stove and allow the pan to cool down. You can speed up the cooling process by removing the pan from the burner and placing it on a heat-resistant surface. Once the pan is cool, reapply a thin layer of Crisco and repeat the heating process. This helps to build and strengthen the seasoning layer.
Step 6: Maintain the Seasoning
To maintain the seasoning and ensure its longevity, consider applying a small amount of Crisco after each use. You can also heat the pan on the stovetop after each use to dry it and burn off any excess residue. Remember to avoid using harsh detergents or scrubbers, as they can damage the seasoning.
By following these steps, you will be able to effectively season your Matfer Bourgeat carbon steel pan using Crisco and stovetop heat. With proper care and maintenance, your pan will develop a smooth, non-stick surface that will enhance your culinary experiences.
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Frequently asked questions
Seasoning a Matfer Bourgeat carbon steel pan is similar to seasoning a cast iron pan. You can use the oven method, applying a thin coat of oil and heating the pan, or the stovetop method, frying potato peels in oil and salt.
Grapeseed oil, canola oil, and Crisco are all popular options for seasoning pans.
It is recommended to clean your pan with hot water and a paper towel, then dry it with a towel. You can then apply a thin coat of oil to the pan while it is cold.
It is recommended to season your pan regularly and find a method that works for you. Some people have found that seasoning their pan multiple times did not work, while others have found that a single round in the oven followed by normal use resulted in a nice black seasoning over time.
Matfer Bourgeat pans have been known to warp on electric and induction cooktops. The newer version of the pan supposedly addresses this issue.
