Hey, that was me at the beginning! Did not expect to be so prominently featured, but really appreciate the answer!!

i could almost feel the genuine frustration in Adam's voice when he 'complained' about us watching this on Yt instead of a podcast app.... but in my case, i've been used to seeing Adam Ragusea on Yt for a few years now, so switching over to a different content form is a bit inconvenient

My guess is part of the problem with his carbon steel pan is he is using a portable induction burner with a very small coil. It would be a challenge to get an even layer coating as the heat is itself is not distributed well. Notice the dark ring in the pan center. I have a carbon steel pan and have no issues on my gas stove, but I also maintain the seasoning.

adam is so cute when he thinks college kids havent found hundreds of ways to smoke up their dorm rooms.

Hey Adam, I've noticed you can be pretty hard on yourself, this time regarding your TikTok adventures. On the one hand I really admire you for your ability to own up to your mistakes and learn from them, on the other I kind of feel bad for you because I feel you are one of the most objective, empathic, scientific, honest, unbiased and thorough creators on KZfaq and I don't think you deserve to feel so bad over things that didn't work out the way you intended them to. Don't beat yourself up man. You're doing great. Please keep at it the way you've been doing! Any day I see a new video on your channel is a good one.

Sound wave tattoos do NOT reproduce the sound by scanning the tattoo. For that, you would need a high powered microscope and a similarly high resolution tattoo gun. Probably impossible to get that level of detail in a tattoo. The tattoo is of the volume envelope of the sound. The app matches the waveform to the audio file stored on their servers, then sends you the audio file. Which means that as soon as that company goes under and shuts down their servers, the audio can no longer be retrieved, and all the tattoos are just pretty squiggles on skin.

Educating adults without making them feel belittled, insulted or attacked is an artform, I think. An incredibly difficult one to master and one I do not think I will ever become proficient at.

Adam - as a drummer and a big fan of Hawkins, I am hugely appreciative that you brought up the possible connection between drumming and cardiomegaly to a sizeable audience. It genuinely upsets me that people assume Hawkins was using drugs just because he died in Bogota with an enlarged heart. Drummers are athletes - the big man, Neil Peart, said that very thing when he retired at the age of 62.

I’ll say it time and time again. Your videos are a tool to help me with my depression. You’re such a great creator. Thank you.

those professional exhaust hoods are such and underrated part of the kitchen. If you have one it will totally change your cooking behaviour

I also season my aluminum baking sheets. The seasoning on them looks very splotchy due to aluminum's very light color. But you'd best bet baked items come off really easy when compared to before my seasoning adventures. And I think the pan looks better personally, despite the very splotchy seasoning which some might think makes it look dirty.

My interest in body building interest started out as a self-esteem thing, wanting to "look good" to compensate for how I didn't feel like I had a lot to offer to the world. But now my weight lifting interest is a self-esteem thing. Not only do I look better than I ever believed I could, but when I lift more weight and set a new PR, that requires so many things to be going right in my life: time management, priority setting, diet and nutrition, and proper sleep habits. Weight lifting is now a metric by which I measure how successful I am at managing life, and it happens to make me look great. Side note: This is a great podcast, Adam. Thanks for the content!

As a teacher, thank you, Adam, for keeping your history/science videos clean. I found them fascinating and shared them with my kids, and they love them. Keep up the good work!

I love how measured and well-thought-out your response to the pork problem on TikTok has been, Adam. Thank you for taking the time to go about it with such patience and dispassion. Also, your original pork taboo video on KZfaq is an absolute gem!

7:13 The reason cast iron is black is just due to the seasoning (or, on some newer pans, a layer of glaze meant to emulate seasoning). If you sand, or burn, off the seasoning completely, you're left with a silvery metall underneath.

adam shouting out dr mike tells me everything about his knowledge in bodybuilding. absolutely based

29:00 I used to work at a pizza place years ago, and I categorically refused to send any customer a pizza that was messed up whether it be incorrect toppings, a terrible cut, or anything that would lessen the customer's experience. It is a double edged sword though, often you'll get folks annoyed their food took longer than expected, but I'd rather have someone annoyed their order took longer than expected, than literally ruining their dinner. (And in most cases, they would demand you remake the pizza anyway, so really you're doing yourself a favor by remaking the order.)

I love your regular videos and your podcasts, well done on both! Sorry for not using the podcast apps, but just for your peace of mind, even if you just had a blank screen, I'd still 'watch' the podcast episodes. Love your content, you are incredible!

Adam, I've been a fan of your cooking content since the beginning. This is the first podcast I've watched, and of course it's wonderful. Great work

Carbon steels are nice pans. Don’t worry about seasoning. Just use it and make sure it’s dry after using. They don’t rust as easily as cast iron.

I just want to thank you for putting in the effort to be able to put this pod on KZfaq. I really have no interest in podcast apps.

Adam - I’d like to point out that I’m not a huge podcast person but I really enjoy listening to your ideas and opinions on all these topics. I’ve subscribed to your Spotify podcast but I honestly don’t use Spotify for anything besides music. I treat your podcasts on KZfaq as a true podcast, and I don’t necessarily watch the video component even though there is one (with the exception of the occasional interesting guest). As such, if you were to start putting 0 effort into how the pod visually looked, it’d make no difference to me. I’d still continue to watch it on KZfaq, in the background while I do stuff. This may not apply to everyone of course, but this is how I enjoy consuming this content, and I presume I’m not alone in this. Just figured I’d throw this out there

“Do do doot… do do doot” I actual LOLed - cooking shows is my cult of personality rabbit hole. Thanks for the content bro

I agree with your initial "take" on seasoning carbon steel and iron pans. I have spent a great deal of time looking into this over the years, with so many references very confident that their explanation was comprehensive. They are all invariably incomplete in some ways and often wrong in other ways. That isn't to say there isn't a lot that can be learned from many sources, but when there is so much contradictory advice, especially on temperature and oil type, it is a clue that we really don't have a good grasp in the topic. Which is amazing, considering how much history there is using these types of cookware.

Love the podcast. I watch it every week on KZfaq. 😁 Thanks Adam!

Hello, product expert for a major cookware company that makes carbon steel here. We actually do share ALL of our methods, tips and tricks on how to season carbon steel. I cant speak for any other companies and their research, but we do internal testing and working with chef's and our manufacturing team to make sure we do educate everyone. Just because it wasn't tested and published in a scientific journal does not make any of these methods less valid. I'd highly suggest checking manufacturers websites for how to do this. Apologies that I am not posting my company name here, but I do value my privacy. Hope this helps anyone looking!

Yeah, only you could make me watch an hour long "podcast" when my attention span is really challenged at 15 minutes. I do NOT use podcast software/apps/whatever, so thank you for accommodating us boomers that are stuck in the ancient art of youtube. Great topics and straight talk. 'nuff said.

When you started talking about how all steel is carbon steel due to the definition of it being an alloy of Fe+C, I was about to type a pedantic comment about how cast iron is an Fe+C alloy with more carbon than eutectoid steels have, but you covered that. You win this time, Ragusea.

I love eating awesome food and so I learned and love to cook! I'm also a machinist with a long time -say over 4 decades - interest in the materials that I machine. One of these materials is, of course, steel. Very cool that Adam lightly delved into the "carbon steel" thing. I love food and I love steel... this is the podcast of a lifetime, am I right?

Adam, if you don't want to make it a full video, you don't have to. I consume all my podcasts on youtube primarily and it absolutely does not bother me when they are 100% audio only.

Adam I respect the work you do to give us this excellent content. Please keep doing what you do with the care and intelligence and balance you give your . . . gift to us. Thank you.

1. As a teacher... THANK YOU! I have shown parts of your videos to my students in the past (especially during the demonstration speech lessons). 2. KZfaq is my go-to vs. podcast software. I barely look at it though, so you could have a still graphic and no visual editing and I would be OK. I'm mainly here for the captions occasionally. Thanks for still posting these on KZfaq.

on the KZfaq versus podcast thing, I watch the KZfaq videos mainly because I just don't listen to as many podcasts anymore. since I no longer commute or go around driving lots of long trips, my need for podcasts has gone way down. things I used to love to listen to, I find I keep forgetting to go and check for new episodes. also that I'm not a fan of Spotify's mobile layout changes they made a while ago.

I just want to thank Adam so much for putting podcasts on KZfaq. As someone with both visual and Auditory dyslexia it's the only language I understand😊

So I have had the same carbon steel pan, a De Buyer, for roughly 5 years. I’ve only ever done the stove top method of seasoning, I didn’t even know of the oven method when I started cooking on it. I always took off the heat as soon as I saw smoke and then let it sit and it works like a charm. Doesn’t smell like smoke at all and my patina is pretty even

Kristen Williams has it. The problem is the induction burner. But it isn't really a big problem, as Adam says, the seasoning looks uneven, but it probably isn't a big issue. I have a 25 year old carbon steel skillet that I love, and after a short holiday I came home to find the kids had soaked it in the sink for hours, maybe days (probably days). The seasoning was intact! What I am trying to say is that time is your friend. Right now, Harrison's pan is still in progress, but in 20 years it will be a beautiful thing.

That building up of layers on the dimpling and smoothing out pan is same theory I always thought about about cast iron pan seasoning. I spent a lot of time working on seasoning of my wok

The thing with seasoned pans, is that you season it every time you use it/clean it. You clean it, put it on the stove, heat it up until the water is gone, use a tad of oil and a paper towel until it is all cleaned off with the towel as it starts to smoke and the pan gets another layer, turn it off and done.

This podcast reminded me of when my world history teacher in HS showed us the little Hitler skit from Robot Chicken to help us understand how WW2 started. What a wonderful teacher, really got me to engage and realize I fancy history.

Enjoyed the video podcast. It's kinda my favorite content you do on this channel now. I like the science videos too. Though also interesting to hear your conversations with guests and your sincere answers to viewer questions. A few weeks ago you talked about parenthood related to a statement made by the Pope about selfishness. I thought that was so fantastically insightful and expressive. I want you to know that it stood with me and I put a lot of thought into it.

This is great and so glad I clicked on it. I was just thinking about if you do tiktok still and so glad to stumble on this.

Been following your channel for years and have personally done bodybuilding and strength training for 8 years and very happy to see your investment/interest in it and agree with you in pretty much all regards. Very happy to see you recommend Dr. Mike too. All the best from Sweden, Adam Cheers

Engineer here, saying carbon steel bugs me as well as steel already means it has carbon. However it does not indicate a high carbon steel as you suggested. It is said for the purpose of differentiating plain steels from alloy or stainless steels. .2% is a low carbon steel. .7-1% would be high carbon. The carbon content isn't going to matter much for cookware as high strength is not needed (the weakest steel is still very strong). Also the carbon fits between the iron atoms so probably won't interact with the seasoning.

Adam, on the first question: I took a metallurgical engineering course in college and we covered the basics of steel vs. cast iron structure. So, the big difference is that in steel the carbon is inside the iron crystal structure, either locked between bonded atoms or replacing the iron atoms. In cast iron, the carbon forms it’s own graphite crystals which are surrounded by the iron crystal structure. The most common (and least expensive) cast iron is “grey cast iron”, which looks grey compared to other iron products. Grey cast iron has tendrils of graphite that snake around, and obviously they intersect the surface (that’s why it’s grey). Therefore, if the (carbon) seasoning is anchoring to the (carbon) graphite tendrils, that would explain why seasonings stick to cast iron and not steel pans.

I polished my cast iron pan to a very smooth finish after I bought it. It greatly improved its non-stick properties after seasoning. But, the seasoning tends to flake off a lot easier. I've gotten into the habit of seasoning it on the stove directly after washing. But, I can and have cooked crepes on that pan.

With my cast iron (and now my carbon steel), after I've deglazed it and washed it, I turn on the stove to med-high heat and put the pan on the burner. I leave it there until all the water has evaporated off, then turn off the heat. Immediately add a small amount of your favorite cooking oil (I use avocado oil, but any oil is fine), then wipe the pan, spreading the oil around, with a paper towel. As the pan cools, the oil will be a mini-season of the pan, and keep it from rusting between uses. I season them intensely once a year in the BBQ. Heat it up to 350, apply rapeseed oil inside and out, and put the pan upside down in the BBQ for one hour. Recoat with oil and put it back in for one more hour. Before the second hour is up, dice a red onion. Take pan out of BBQ and put it on a burner (I do all of this outside) and cook the onion at medium to medium-high (with some rapeseed oil again) until the onions are almost burned. Discard the onions. The pan is now seasoned and non-stick and this works FAR better than any other method I've tried.

As for your first topic, it is a combination of the smoother surface and, judging by the circle in the center, the burner he is using it on is too small. This would not be a problem with cast iron; the thicker metal and higher carbon content make for better heat dispersion. he is getting a hot spot where the seasoning is taking quite nicely, but the rest isn't heating consistently due to the small burner.

Cast iron is most definitely *not* black without a seasoning layer: take a look at the variety of machining videos here on KZfaq, you will see that freshly cut cast iron is somewhere between light and dark grey depending on exact composition, never black. It also tends to rust relatively easily if it isn't polished or coated/finished in some fashion.

Hey Adam absolutely love your podcast and your general youtube content. No way I am going to download a podcast app to listen, happy I dont have to. Feel you like you have really found your groove with the "pod". Excited to hear the next one.

Related to the last question of whether you can reconstruct the sound from a waveform, it's important to note how often the waveform is sampled. You can't actually measure a waveform continuously. Any waveform is a sequence of individual measurements that may be taken close enough together to appear continuous when viewed on a graph. In order to reconstruct a sound from volume measurements, these measurements must be taken at a rate twice as as fast as the highest frequency present in the signal. This is known as the Nyquist rate. You can guarantee full fidelity for practical purposes by sampling twice as fast as the highest frequency that humans can perceive. This is what's done in HD audio. Most audio is not HD and is instead compressed, meaning that frequencies above a certain value are effectively removed from the waveform and from the reconstructed sound. So while it's possible to fully represent signals with a waveform graph, most audio you listen to is compressed and intentionally leaves out some high frequencies.

I love all your videos mate, keep up the great content

Newer Lodge pans are intellectually made with a rougher surface as the higher surface error holds on to the factory seasoning better. That is the main factor how well seasoning sticks with oil, seasoning temps, and time staying the same.You can technically season stainless steel but it's hard as the surface finish of stainless steel pans is very smooth.

Hey Harrison! I'm just like one step further ahead in the kitchen progression; still in college, but moved out to my own (still very sketchy) apartment 😅 Just figured I'd chime in and say that despite Adam's perfectly good point about the drawbacks of seasoning pans in dorms, a very similar pan has been serving me quite well in this next stage. I'm definitely in the category of people who just use it all the freaking time. So whether it works perfectly for you in that dorm, I offer you the consolation that it'll do wonders for you when you eventually make it out of the dorm life 🤣 Good luck out there!

I love my carbon-steel pan! I also had some trouble seasoning it, but after some failures I found a good way to do it! Use kitchen paper to spread out a layer of oil as thinly as possible, then put it in the oven at 180-200°C. And when the oil starts gathering up in droplets you take the pan out and spread the oil out evenly and thinly with kitchen paper again. You might need to add more oil too. Then put it back in the oven. And continue doing that until your satisfied! When you're satisfied just remove all the excess oil with kitchen paper. My carbon-steel pan honestly have a better nonstick surface than my ceramic nonstick pans!

I also have a small one, I did notice the seasoning has improved over the three years I’ve had it. When I got it I seasoned it with oil on the stove, then I fried vegetable peals to a dark color six times. I found it easier to season the carbon steel then my cast iron pieces.

Dude, I only found you a few days ago and thought that your cuisine videos were super interesting and I already had a lot of respect for you for being so down to Earth on many cooking related topics. But then also being so incredibly reflected and sincere about the bodybuilding thing, and then also demonstrating so REALLY well why TikTok (and the general short media craze) is such a HUGE cancer upon gobal society - and being very aware of it and the underlying mechanics - just made me a regular. I'm always so delighted to find other people that are obviously intelligent and reflected enough to cut right into the meat (heh) of what I think is wrong with many social developments as of recent. (Not that the past decades have all been flawless of course, but I'd assume you know what I mean, even without the whole series =) ) Being so well spoken helps a lot as well of course, which is something especially appreciated by non-native speakers like myself. Or in short: I really like you and the cut of your jib has ended up like! Please keep on doing what you've beein doing for the past couple of years and don't think about changing the format too much. It has served us (and presumably yourself) well enough. Edit: Oh, oh. I just entered the targeted ads section. We do disagree MASSIVELY on many things here I guess. Not so much the targeting aspect, but much more the data aggregation side of things. Me being German might explain some of the different views as we tend to be a more private people, but I really do suspect that this isn't unfounded. But it's all fine and well as everyone gets to decide for themselves - which sadly is something that is eroded away by some companies in some ways, leading me to be overall critical still.

I always do quick reseasoning on my stovetop with my carbon steel pan. I open my kitchen window though and usually my sliding glass door. The oil burns off fast so you have to work quickly and remove it quickly also. And give it time to cool on the stove top. If I were back in college again, it would be hard to work with carbon steel or cast iron, just because I remember having to cook quickly and move my kitchen mess out of everyone else's way very quickly. I think if I were back in school again, especially a dorm situation, the air fryer or instant pot might be my friend. Thank god I'm out of school!

Everything you talk about in this episode, is something I happen to be really invested in right now

The idea is constant seasoning is something I’ve noticed and started to tend towards just from my own experience using antique cast iron I grew up cooking in and then inherited. Maybe it’s because of my unique cast iron but conventional seasoning wisdom has never worked that well for me. It’s funny you mention woks an example of repeated seasoning, as my aunt is Vietnamese and I grew up with a very large and regular exposure to authentic Vietnamese food she would get her wok ripping hot and season it before every use and that just kinda stuck with me as “how seasoning works” and I’ve only had issues again following conventional wisdom with new cast or carbon steel

Re: carbon steel: the wok prepping thing is where I’ve ended up with mine. Also worth noting that it’s way more prone to pulling off with acidic foods. Tomatoes go in the cast iron.

I had a carbon steel wok and that was undoubtedly the best wok I ever had. The seasoning on the outside just naturally built up. I never submerged the pan in water. I just wiped the interior with a paper towel. There was usually enough oil left from the frying. I would wipe that same oil on the outside, then hung on the rack. Used it weekly and had no problem with rusting. After that initial seasoning, the best way to keep seasoning on your pans is to use them. Just don’t wash the pan if you don’t have to. Thought I was “upgrading” to a Calphalon Hard Anodized professional wok. It doesn’t need seasoned so that’s a plus if you don’t like fussy cookware. Stir fry is ok….fabulous for popcorn!

I gotta say having watched these past 2 episodes, the way you talk in these has a cool cadence.

I store my cast iron pan in the bottom of the oven and leave it in there while baking something else. I saw a clip of the famous cast iron factory Valley Forge?, but they used flax seed oil and prefer it over any oil for their pre-seasoned skillets. I had to buy flax seed supplement capsules, and use 2 to rub in the metal. Works for me.

You’re discussion on why you stopped TikTok was really interesting. Very well said Adam.

My favorite pan is a crap, mislabeled light "cast iron" pan I found at for $16. I immediately identified it as a heavy gauge caron steel pan. Lighter and smoother than modern cast iron, but denser than most carbon steel pans, so retains heat better. It's also got a nice smooth aloping side, not the "edge" you see on cast iron. It has some weird coating on it though.. not sure what.. it might have been a nitride layer?.. Anyway, I stripped it off by getting the pan hot and putting vinegar in it. After that i seasoned it, and now it's an awesome pan.

I've been saying that for years about bodybuilding. It's crazy how people can push the boundaries of the human body. I like looking at that sometimes like a fine work of art

I've read about a company making nitrided pans- Nitriding is when nitrogen is soaked into iron to make it harder and less reactive from what I understand- With a particular way of making a rougher surface for the oil to bond to, developed after finding that they don't get seasoned properly otherwise. Like with what you mentioned being said about the rough surface of typical cast iron, I find it strange to want a surface that food sticks to more so that food would stick to it less. Maybe a smooth and nonreactive-enough sort of material wouldn't need seasoning(or coating) in the first place.

Lodge(TM) has claimed the pebbly surface from sand casting allows the seasoning they apply at the factory to stay on the surface long enough for it to cure. That's how they can advertise their pans as already "seasoned". I think antique cast iron was originally sold with a protective layer on it (maybe wax?) that the buyer had to remove before they could season it themselves. For the record, I *do* think it would be more difficult to apply an even layer of seasoning to a smooth surface, especially in a quick assembly-line production scenario, but I think the decision to leave the surface rougher was done to eliminate the cost associated with smoothing the pan surface.

With cast iron or carbon steel, oven seasoning is generally only something I will do with a new pan, or one that I have stripped to bare metal, mostly to season the outside and the handle (for cast iron) primarily to prevent rust. For routine touch-up reseasoning, I do just the inside, on the stovetop. Color was a factor for me, not because the peeling was more noticeable, though it is true that peeled seasoning is not as obvious on a cast iron pan due to its darker color, but because I was trying to get my seasoning to the same shiny black color as my cast iron pan develops. This led me to put too thick a layer of seasoning on and to overheat it, which created a seasoning that was prone to peel. My carbon steel pan, when properly seasoned, has a dark brown, rather than a black color. When the seasoning has the proper thickness and brown color, it holds up very well, though I do think carbon steel is a little more prone to having the seasoning peel than cast iron.

Raw unseasoned cast iron is the same color as any metal, maybe a slightly darker color since it oxidizes so easily. If you sand cast iron so that you have a non-oxidized surface its a bright silver. Plus its pretty common practice to sandblast new castings to remove surface defects and that makes them really prone to rusting (possibly flash rusting if you want to look into it) which shows up initially as grey tarnishing. TLDR The carbon content in the metal doesn't make it black but likely the innate corrosiveness of the material and manufacturing processes.

Hey adam in regards to you last podcast where you were semi concerned about the reverberation or sound quality difference between the basement with the dampening panels you had versus the kitchen background, i wouldnt worry about it at all. The sm7 mic youre using is really good at taking rooms (talking about reverberation here) out of the equation so you can record anywhere for the most part. Also being close to the mic like you usually are is also good practice as the mic will pick up way more direct sound versus reverberated (room sound) sound. Hope that helps

I *only* season my carbon steel (and steel wok) pans on the stove. I have a good ventilation hood and do it about once every couple weeks. Aside from just cooking with it constantly, that’s been enough for me :) I cooked with my carbon steel pan and wok literally every night of the week, so I’d agree with your conclusion

great video adam , just a quick note , you could upload a video with a static image or a recurring loop on youtube , that way you'd be one step closer to full pod.

so about cast iron vs carbon steel seasoning. My understanding is cast iron is "porous" but not like sponge (open cell foam) but like neoprene (close cell foam). And its the high carbon content that make it porous but in reality in grey cast iron (most common in making cookware) there are flakes of carbon between iron crystals that look like short hair sprinkled in the surface when under microscope. That is why you dont need lubrication when machining cast iron and it create dust not chips as steel. In steel there is less carbon and its more evenly distribute and look like grains of sand. Its theorized that not only the high content but also form and size of that carbon is responsible for adhering the seasoning on microscopic level, also cast iron is more wear resistant that also might contribute to lasting seasoning. Yes as name subject gray cast iron is gray but not much darker then concrete or ash, while steel is more bright. But when polished or sand you cant tell the difference, its really the seasoning that gave that black color. My personal addition to this is that cast iron produce surface patina that prevent deeper corrosion, so it wont flake off like in steel but produce thin black iron oxide that form in low oxygen and low moisture environment.

In my (anecdotal) experience, my carbon steel fry pan holds seasoning just as well as my cast iron pans. Personally, I prefer my carbon steel pan (DeBuyer Mineral B pro), because it mechanically releases food better, because it is smooth on the bottom, and it's also flatter on my cooktop. I would recommend seasoning your pan in the oven (repeatedly) if you aren't using a gas cooktop, because the seasoning won't creep up the sides of the pan very well.

Hi Adam I wanted to talk about your finding that most people consume this podcast on yt instead of on more traditional (audio only) podcast apps. I sometimes watch the podcast with my Bluetooth headphones on my phone (while the screen is off). That's mostly when I'm outdoors/ in public transit. When I'm at home i listen to it on my Bluetooth headphones connected to my TV in another room. Though I don't know how many people who consume this pod on yt are actually watching it. I prefer the audio from the recording room. Sometimes it is helpful to provide visual imagery. When I heard about the seasoning of the carbon steel pan, I went to the TV scrolled back 10 secs and glimpsed at it. I hope this helps you. I love your pod and your videos, especially the sciency ones (why bother cooking is my favorite).

Hi adam, any tips for seasoning cast iron over an induction hob? I've found it extremely difficult to season on an induction stovetop.

Since cookware materials and smoothness differences came up and Adam recommended Misen in the past: anybody know if the Misen 12in Nonstick pan is supposed to be course/rough? Mine came in with a rough cooking surface and i'm not sure if that's intended or noit.

Sorry Adam but this is literally the only podcast I listen to and only because its on youtube. Love the work!

I'm also a 19 year old college student who has the same kind of carbon steel skillet. I used like potato peel + salt + oil I think but its been a few years and don't season even though sometimes it comes off a bit.

I found that carbon steel pans like de buyer (I own one) has very uneven patina that flakes off quite a bit. But I just cook with it and it gets better just using it. My advice quick season before and after cooking. Just a quick wipe with oil. It will get more robust and even just by using it

I season my pan every time I use it as part of my cleanup routine. Wipe, scrape and maybe boil some water in it to clean, then wipe with a tiny amount of oil and heat it on the stove until dry.

Carbon steel is just more finicky than cast iron on that front. I think because it's smoother. Think of seasoning like paint - would you want to paint on something polished smooth or something with a bit of roughness? I know which I'd like.

cast iron when you remove all the seasoning is shiny metal colored just FYI. I've bought antique cast iron and removed the seasoning to redo it and it starts out "metal colored" more like grey and after 3-6 layers it goes black depending on what you use to season it with.

FWIW... my experience with seasoning cast iron: ►Tried the oven method once, got a sticky mess. Never again. ►Now only use stovetop method, w I learned from L.V. Anderson on Slate ("You're Doing It Wrong"): heat pan on high heat with thin layer of oil (I like grapeseed; flax oil smells fishy) just until it starts to smoke, remove pan from heat and wipe clean when cool. Each repetition only creates a very thin layer of seasoning, but multiple seasonings over time make for a beautiful patina--baby-bottom smooth--and I've never had any flaking in any of my seven vintage cast iron pans.

As a blacksmith, I can really relate to the frustration trying to understand the differences between iron alloys - it's so much more confusing than it needs to be 😂 As someone who's made a few frying pans, and cooks on cast iron every day, I can probably clarify a few things. The only reason the seasoning looks more consistent on a cast iron pad is that they're typically sold with a black iron oxide coating still on the surface, so Adam was pretty close with his theory. It's just not anything to do with the color of the metal itself, if you blacken a steel pan before seasoning it, it will look just as dark. It's true that cast iron is slightly darker than steel, but the difference is negligible. The seasoning on a polished cast iron pan looks exactly the same as a carbon steel one. And you can actually build up the same kind of polymerized oil patina on any metal. The metal properties are a whole other rabbit hole to go down, but for all practical purposes, it doesn't really factor in here. The only real difference is that cast iron might tend to heat more evenly, but that's just because it tends to be thicker - it's easier to make a thinner (therefore cheaper) pan when it's made from sheet metal, but otherwise they're basically the same to cook with

Really nice of Emo Phillips to call in with that volume / sound visualization question.

As far cast iron goes all I know is that the more you use it the better its surface will be. I haven't seasoned mine in 25 years but I also use it 4 - 5 times a week and it's as good if not better than it was after the last time it was seasoned. When I'm done washing it I put it on a burner to dry out all moisture, spray it with oil spray all over and store it in the drawer underneath my oven along with all the others, after it cools ofc.

Every time I use my carbon steel pan I get it piping hot, shut off the heat, and put in the oil I'll need. After giving the oil a swirl I put it on normal heat and start cooking. You don't need a good seasoning btw you can cook on anything (not literally) if you oil it properly

If you're cooking in a dorm, I would highly recommend investing in a slow cooker, a rice cooker, and/or a multi cooker.

Five or six years ago, the Papa Johns in our area went to shit. Wildly inconsistent quality from order to order. They started putting little to almost no sauce on their pizzas. Sauce flavor changed too. More often than not, they would undercook the pizzas, like they were trying to rush pizzas through the oven. It was sad because they were our favorite.

I took Adam's recommendation and bought a Victoria cast iron skillet (using his link, of course). It has worked very well and it is seasoning beautifully. I can give a double thumbs-up to Adam's endorsement of Victoria cast iron skillets.

in canada the costco business center sells carbon steel pans from $10-20 depending on size. the quality and weight looks good. i haven't owned them but will buy them in the future.

Btw with the cast iron thing you mentioned, the cast iron is actually grey if you totally remove the seasoning. The reason they always seem to be black is from the factory seasoning. It’ll go from grey to rust real quick otherwise. Btw I usually listen on Spotify and then come here to comment lol

I'm only a few minutes in to his talk, but what about wrought iron? My Solidteknics pans are an amazing conductor of heat. I get a great sear on my steaks and other foods. It's supposed to be somewhere in the middle in regards to carbon content between CI and CS.

Adam, maybe you should consider releasing a short teaser trailer or KZfaq Shorts for the podcast with just a couple of highlights. You could still release full episodes here too but maybe it’d drive some more folks towards using an app. For the record I’ve used both formats because I didn’t know which helped engagement more, but I tend to only listen on Apple Podcasts recently.

YES. So glad you shouted Dr. Mike out!

Matfer borgeaut calls for a stove top seasoning method of their carbon. It recommends that you slowly fry potato skins with 1/4 to 1/2 CUP of salt and neutral oil. Fry until very brown/burnt, let cool, and repeat. It worked very well for me. You also must rigorously clean the protective resin coating before seasoning the first time. It's there to protect from rust in shipping.

The car is steel pan can be a tough one with keeping seasoned. If you can reseasoning on the stove top most times after suing it helps as well as cooking fatty foods helps

I kept a stack of carbon fry pans on a burner...flame on... I ran a saute station and we'd do 200 covers a night. The thick, aluminum pans were prep pans. I also kept a 5 gallon bucket filled with water to plunge the thin pans in. I think we had about 30 pans in total. I'd go through them 3-4 times a service. There wasn't any seasoning involved. It was having an extremely hot pan, and then go from there, usually into an oven screaming at 500 degrees. High carbon pans are nothing more than a very thin, un-seasonae cast iron pan. Fucking social media....