Do you own a Mafter Carbon Steel (black steel) fry pan?

Question

I just got a set of 3 Mafter pans on sale and am ready to season them. I found the Mafter-recommended method using oil, potato peels and salt on line. Has anyone done this? What kind of oil did you use? Any tips you can give me regarding seasoning and general care? I want to do this right the first time! Thanks in advance.

Answer

Same method for seasoning any carbon steel pan or wok - if you do a quick search here, there are many prior posts with detailed help.

Short answer is yes, I’ve done the potato peel and salt method - the peels make it easier to get the salt and oil around the pan. I used canola because it’s what I had at the time. 

Re care, don’t scrub. Don’t use soap unless it’s absolutely necessary, especially at the beginning. Dry the pan immediately if you rinsed it. 

The seasoning improves as you use the pan.

Answer

I have Matfer black steel pans. I generally dislike rivets, and the Matfer handles are welded on leaving the inside of the pan perfectly smooth and no spot for crud to build up and leak into a dish.

Make a big gratin dauphinois or some other potato dish (so as not to waste the potatoes), do the peels per the Matfer instructions using grapeseed oil. Then do this: when you're done with the peels throw them away then rinse the pan in very hot water with no soap. Let the pan cool off before rinsing with hot water. Put it back on the hob to dry. Turn the heat up high, just when all the water has sizzled off take a large wad of paper towels and put some grapeseed oil on it. Using a pair of tongs wipe the grapeseed oil around in the pan with the hob still turned up and the pan getting hotter by the second. The paper will start to scorch. Take the pan off the hob, turn the hob off, and keep wiping. Change out the wad of paper towels (put them in the sink for the meantime) but leave wad #2 dry. Keep wiping, holding with the tongs. Leave pan on hob to cool. The pan is now 'seasoned.' Do not let a layer of crud build up on CS ever. It merely darkens a little. Any layer allowed to build on CS will flake off eventually, and usually at the worst possible moment.

Answer

Hi, this video shows (briefly) the same seasoning method. This is an ATK review of carbon steel pans and guess what? Your Mafter brand was the #1 pick.

Also, the lady reporting said they did seasoning on each of the test pans at first based on the individual manufacturer's instructions, but seemed to say the Mafter instructions were the best. Unfortunately she did not state what oil was used. From the video, it's very light colored in appearance - almost colorless - so may have been linseed/flax, soy, or maybe melted shortening. 

https://www.youtube.com/watch?v=-suTmUX4Vbk

Answer

I just went through the process with a Mafter pan. I rushed into it and did not vigorously scrub off whatever waxy seal they put on the pan (an oversight on my part). I began the seasoning with flax oil at high temp and with potato peels/salt and some various parts of potatoes. The pan definitely seemed to take a cure quickly. 

Later I realized I'd not removed the waxy factory protective finish and this made me paranoid, so I scrubbed off the semi-cured pan down to its original metal . . . and began all over again. 

I repeated the process various times to the point that it seemed cured. And then began to fry steaks and such. At this point it seems mostly seasoned and, I expect, with time it will continue. It is a very nice pan and I can certainly see why they are popular and well liked. 

Compared to the images of the pan in the video included in this thread, my pan looks like it has more buildup on it -- on the sides -- so I am not completely sure I did it right.

However, I did read one report of a fellow who did not cure his pan properly and so stripped off all seal with over cleaner . . . and started over.

Answer

Any high flashpoint (food grade) oil, the peels and salt should do those sweathearts justice. I'm envious; those are great pans.

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Do you own a Mafter Carbon Steel (black steel) fry pan?

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