Thanks for watching! Let us know what other cookware products you'd like covered in future videos.

Whoever this guy is, please give him a tv show doing anything. What a calm, warm persona.

Please let this guy do more content!! Entertaining and informative!! Great video!

First time someone has addressed the fond meat leaves in a seasoned pan & how to deal with it. Best seasoning video I've seen. Thank you!

First, I bought one of these 10" pans around 4 months ago and I have been using it quite a bit. It is way cheaper than my other two more expensive French-made carbon steel pans but qualitywise they are identical. So if you are thinking of buying one, do it. You will not be disappointed. I went back and bought the wok which I also am using quite a bit. Both are well seasoned and work exactly as they should. Eggs or whatever just slide right out. Back in Feudal times when I was in school and worked as a cook in a restaurant, we used carbon steel frying pans so I was accustomed to them. I only have one disagreement with Steve on his demonstration here based on my prior training and experience. I never put water in my frying pans if there is something stuck to the bottom - which for me is usually bacon. I pour out any remaining oil into my oil can and wipe the pan out. I take plain old kosher salt and put around a tablespoon in the pan. Then I use a paper towel and rub out whatever is adhering to the pan. It always comes out and it does not damage the seasoning at all. You just rub it around and everything comes up. Then just wipe out the pan and you are done. If it is really, really bad, I would use a stainless steel chainmail scrub. I use that on my cast iron fryer occasionally if something has really adhered to it. It does not damage the seasoning and it works perfectly every time. But no matter what, these are great pans and if cared for properly they will last a lifetime. I am still using my grandmother's chicken frying pan which she received as a wedding present in 1919. There is no reason why one of these carbon steel pans would not last as long or longer.

I've surfing seasoning videos lately and this is by far the best - clear instructions on what to do, as well as emphasising the important things like thoroughly washing your pan.

I have 8 boys. They all cook and clean up at our house. Thank you for making a delightful care video! They will ALL be watching this so hopefully our transition to carbon steel goes well!

This is super helpful - thanks Made In! By the way, for anyone who's re-seasoning based on this video, the awesome customer support team assured me that it's fine to try seasoning a second, third, or 4th time if you don't get it right the first go around.

Always thought the care for this product would be too much for me, but now I see the care in action… piece of cake!

Oh man - I bought this carbon steel and the seasoning wax from MadeIn...it clearly states on the instructions to only use a little but of course, I said to myself, more oil must be better. The "comically small amount" is what I needed to see because I used way too much. Time to scrub and retry tonight. Thanks for the video.

I'm 56 and just started caring about my pans. LOL Thanks for the video. The pan really makes a difference in the pleasure of cooking. I screwed up not watching the video because I got the preseasoned pan, so I thought it was all set. Hopefully I can just do it today and get the pan ready.

Steve!! You are funny, but most important, extremely informative. I just realized that the instructions that Made In send with the pan are waaaay off. I need to start completely from scratch. Thank you so much for your videos. Your cleaning video is also so helpful. I've been doing so many things wrong from day 1. Your videos should be linked to every pan that Made In sells.

I've been cooking with well-seasoned cast-iron pans for years, but my old wrists can't handle them any longer. I just ordered a Made In carbon steel pan (and a Nakiri knife) about ten minutes ago. After watching this informative video on how to season my new pan, I'm extra excited for it to arrive.

I just received my steel WOK and STEEL GRIDDLE I washed it well dried it now it on the GRILL with ever so lightly Grape seed oil. I bought the cover, and it came with a bag wwwhhhooo wwwhhhooo Win win 🏆

Tho was quit different from the original method given to me by MadeIn. It makes so much more sense doing it this way. Thanks so much!

wished i watched steve before i season my pan in the oven. took all day too!!!! UUUUGGGGGGGGGG!!!!

I followed your instructions on my wok. Wow! I only did it three times and I can feel the slickness across the inside and outside of the wok. Plus it looks great! Yes it has colorations but I call that the signature of MY wok because no other wok looks like mine.

Friendly, thorough, and humorous presentation. It sunk into my brain and I cannot wait for my pans to arrive. Thank you!

I’ve always had issues with my carbon steel pans. This video helped me figure out why, thanks Steve!

Stevie B! Great video, especially for those of us who are doing a lot of trial and error in the kitchen like myself haha. Appreciate the insight. More of this content. Keep it coming!

I just started my first MADE IN purchases. I got a enameled dutch oven. I love it. And when my other cooking pans were out. I will be replacing them with MADE IN products.

I Recently purchased the Made-In 10" Carbon Steel Pan as a gift for my Son. This Video is perfect for getting him started. He's very excited to cook his 1st NY Strip in the new pan. TKs

Great video! I wish it had been available before I tried (and failed) to properly season my 6 new Made In carbon steel pans.

Great Demo ... I'm going to do just exactly what you did to my Carbon Steel Pan. I worked a while back for Williams-Sonoma doing demo cooking on weekends and this is an easy way to season this type of pan. Great Job ... see you again soon...!

Already tried stainless steel and cast iron. This carbon steel is my next step to go

Incredibly detailed and helpful! More videos from Steve, please!

This is excellent!!!! What a knowledgeable expert ;)

Just got mine delivered today! I’m excited to use this process on my new 10in. Blue Steel pan! 🥂🍳

This is the clearest explanation of seasoning I have seen. I am planning to buy Made In cookware soon

Whoa. I juuust received my carbon steel today. How did ya'll know? Loving this! more please!

I love seeing two of my favorite cookbooks, The Food Lab and Salt Fat Acid Heat, in the background!

Love this! Takes all the mystery out of the seasoning process.

That pan looks awesome. Also Grapeseed oil for life!

This is by far the best video on how to season a pan! Thank you.

Great Tutorial. Welcome to KZfaq, Steve!

Bro, you're not kidding about a good 10 minutes of scrubbing my new wok. I got a real good workout! LOL

Fantastic video! I watched maybe 1/2 dozen videos on this and could never get it quite right. Your video did it. The key point I got from this is to use a "comically small" amount of oil. Keep wiping unil it looks dry. I thought for sure that my egg test would fail miserably, as my pan looked totally dry. They just slid all over the place! Thanks again for your great video Steve!

Want the pan just because of this video!

easy to follow instructions, with a handsome host to match! *#subscribed*

Thank you so much! Now I feel confident in getting started with a new carbon steel pan 😉

Try slight variation - after the first wash and dry, "wash" the pan with oil. Put about 1/2 tsp in pan. Rub all over. Rub off with paper towel. Repeat about 3 times until paper towels are clean. Then wash again, dry and start to season as shown in the video. Less elbow grease involved.

Made In products are the absolute best.

So helpful! Can’t wait to cook and season my new MadeIn pan. Best thing I’ve ever used! Awesome video! And the editing of this video? 😍Wow!

Thank you ever so much! I just received my carbon steel pan (quite immediate delivery, I might add!) and cannot wait to season & sear!! You made it look so easy to do with this video... all praises due to KZfaq 🤣 I'm a visual learner... stay well

This is a cool video Steve, thank you. And I have a pan to season. I'll try to be like your Dad! 😃 David

You can juggle?! 👏👏👏 I actually learned so much about cleaning my pans and oiling them upppp… doing it wrong with Olive Oil

yeah i want one. this is a great video. that extra work pays off.

This is great! Love carbon steel and this is clutch tutorial on seasoning.

Cant wait to buy mine ♥️

Thank you sir. Great teacher.

OR just buy the 10" or 12" carbon steel pans that come preseasoned!!!! ;) Great video, learned a lot.

Love this video.. Carbon steel is one of those pans you don't know you need until you have one. Then once you realize how amazing it is you'll wonder why you didn't know about it sooner.. They can be very pricey! But if you care for them they last! Great instruction!

Great video just ordered 2-made in carbon steel pans because of your video-1-10 inch and 1-12 inch. Joe H Navy Seabee, and yes Navy Seabee's know how to cook.

I love these pans. Barely use my cast iron any more except when cooking tomato sauce or something else acidic. Cast iron seems to handle acidic ingredients much better.

MadeIn has the best gear

I never Cook lol , But somehow i ended up here , And i cant stop watching .. Will i ever do this , No , Will i watch your videos , Yeup !

Damn, the bacon on this new pan hits hard af. Good vid!

I tried other methods, salt, potato peels, etc - they didn't work! Your method worked, thanks!

Can I just say I love your commentary! I’m loling. But super educational

Very helpful. I had a well-seasoned pan and a housesitter messed it up. So now I have to do some repair work and I feel much better equipped.

I subbed, watched, liked and subscribed just for the content even though my one carbon steel pan isn't made-in. Best all round pan they're amazing!

Great presentation Steve! Easy to understand, clear and concise.

Love all these tips! So helpful - excited to get cooking!

Wish I had seen this first. I am going to start over. Glad I found this it should be the link on the web site. This is a much more informative video with better technique

It's seasoning szn.

Thank you!! Been trying to figure out what to do with this pan. And I will be sure to bacon.. I mean season this thing well!!

GREAT video!!!

Loving Steve's tips and tricks!!!

Great video! Can’t wait to see more!

This is the tutorial I wish I had when I got my new pans two weeks ago! I definitely didn’t wash enough of the initial coating off before my first season and I used way too much oil. After some use I think it’s evened out but I’m still not sure if my seasoning is good enough.

Steve makes your videos fun to watch!

This guy has a good name!!!

I have several carbon steel pans and my advice is to fry meatballs a few times and it will be seasoned automatically without any complicated instructions.

Great video. I’m scrubbing down my pans and doing it right. Much appreciated!

Love this, because I am researching the carbon steel pans!

Love these tips!

great tips! I wasn't sure if I needed to bring the oil to smoke point for after-cooking maintenance.

This is a really helpful guide to seasoning and glad you dispelled a lot of the mystery around seasoning. How many squats did you get in though?!

I can't wait to get my first made cooking pan.

Great information!

Thank you, so helpful!

We love a good helpful video! Thanks Made In and Steve!!

It worked!!!! I owe you one!!!!

So helpful!

Lowkey he sounds like Aba when I'm not looking at the screen as far as voice tone goes. This dude is awesome though straight to the point

Very well done video!!

Super helpful. Thanks.

Awesome job Steve !!

Nice wok!

best video on the subject man!

Grapeseed oil, like most polyunsaturated vegetable oils, when heated turn into trans fats which create free radicals, which damage your arteries and cause plaque buildup. The only acceptable oil for this application or any other situation where a hot smoke point is needed such as deep frying, is AVOCADO OIL, which has a smoke point of 500 degrees Fahrenheit and is completely monounsaturated. Another monounsaturated oil is Olive Oil which has a smoke point of around 400 as long as it's not extra virgin. Fyi, the most stable fats to cook with are saturated fats, such as coconut oil, chicken fat, lard, and clarified butter. Contrary to popular belief saturated fats do not raise cholesterol.

Great video! Question: I just bought a high quality carbon steel 12". I have a flat top stove. I'm using avacado oil. Because the flashpoint of avacado oil is around 520d, do I need to make sure my oven is that high when seasoning? I have to make sure the temp of the oven is the same as the flashpoint. Did I get that right? Thanks!

Greatnand useful video - Thanks

Great video.

I use a lintless but absorbent cloth to put the seasoning in.

I used a Finnish pan seasoning agent - a mixture of lard (70%) and canola oil (30%), the pan began to blacken after the 3rd treatment

Such good info! Thanks!

This is the guide we needed! #YouAreSoGreasy

Great video and so well explained!! Just what we needed

Think I might need to look at stripping my pan! Got some okay shine but nothing as neat as this