Metallurgist here- cast iron has much larger crystalline structure than carbon steel, thus it is more porous and apt to draw in the season, whereas carbon steel has finer crystalline structure and tighter pores, thus being less accepting of the season.
@@TheLivirus All metals are porous to different degrees on a molecular level, and with varying temperatures the pores enlarge and contract on a microscopic level. Its not visible to the naked eye.
@@UsDiYoNa I'm guessing you refer to the rough surface structure rather than the metal being porous. I have looked at many polished cross sections of steels and cast irons under microscope. Pores may occasionally occur in certain locations, but the materials are generally not porous.
Glad I stumbled upon your videos. I just got a new apartment and I'm renovating my cookware. I'm one of those people who intensely researches before any purchase and the more I looked into coated or non-stick options, the more confused I got: what's toxic, what isn't, which one seems durable, which one is just clever marketing... I think I'll stick with these non coated options. Now going to watch your other recommended video on "Coated Cookware" hahahah
I’ve recently gotten rid of all non stick cookware in my household and use exclusively cast iron, stainless steel, and carbon steel. You are truly a hero lol
Well, that sure feels good to hear! Hard not to be obsessed about this subject. So many coated pans are being thrown away every year! It's something we can fix. Thank you for being part of the solution!!
I truly think that having good quality basic tools in the kitchen makes cooking so much more enjoyable. As to pots and pans, I abandoned my non-stick many years ago and I was mostly using stainless steel (All Clad) until recently when I decided I wanted "heavy" stuff that I would enjoy using that would last my lifetime so I invested into carbon steel pans (Matfer), a cast iron skillet (Smithey), a Dutch oven (Staub), and I also invested into some good high-end Japanese knives, a gyuto (chef knife) and a petty knife (I paid $200 for the 240mm gyuto). I also got a large thick teak cutting board (Teakhaus). They all work really well, and most importantly, made cooking much more enjoyable.
I’m 80 years old . I’ve been active all my life and always bought good tools for my pleasure. Guns, golf clubs, canoes and many other “toys” that kept me sane with a demanding job and family life. I was always the family cook when it went beyond the necessities. I loved how cooking grabbed a hold of me and started the therapy process every time. Now like many men, my activities have been stripped away by age. I will never ride any of my bicycles, never shoot my many guns and never cast a spinning rod to just the right place. Thank goodness for cooking. Since retirement I have never stopped increasing my skills. Happily I have managed to assemble an insane fleet of Japanese knives that I have learned to sharpen and repair including the knives of friends, family and neighbours. Knives are an extension of the drives that make me lie in bed in the morning assembling a menu that I will put together that night. I very often start chopping and slicing at 8 am. It sounds a bit crazy but I sometimes think of a meal that will exercise three or four of my knives as everyone should know, each has a long tradition of producing and using fine cutlery. I just finished a “home made” shrimp in lobster sauce that cannot be duplicated without waterboarding. Life is good! :-)
Have had one cast iron pan for 42 years and has developed a nice smooth finish. Found a set of 3 for a good price this year and have fallen into the rabbit warren. 3, 4, 6, 8, 10, 12 inch pans, 2 griddles, a sauce pan and kettle. It's a start. Agree about canola oil. It seems to have a higher smoke point and olive oil is fine raw. Still using the stainless for acidic foods and soups etc. Now, keeping my eyes open for a dutch oven. Good video.
@Deborah Candland oil, is not healthy or health food. It's like saying that beer is bad for you and wine is good for you. Neither is the best approach to health.
@@lidiaspyrka8096 Thanks, Linda. I have not been able to find studies that show that seeds oils are more or less harmful than fruit oil. Can you share the study that gave you this information?
Thanks so much for the info. My husband and I were just having a conversation last night about how we need to stop buying those non-stick sets that are everywhere and start buying quality pans one at a time. I'm sick to death of buying non-stick sets and having to replace them after a few years. I want to find cookware that's an investment and will be (hopefully) the last time I have to buy that specific item. This has helped immensely! Thanks!
hi kimberlee! i'm so glad you and your husband were looking into non-stick options, since it is never a good idea for you or the planet. They are super toxic - not just in what the coating ads to your food, but the pace at which it breaks down so then you are also getting aluminum leaching into your food and the fumes which are especially harmful. What we breathe from non-stick when cooking, especially at the higher heats, is known to kill birds, who have very delicate respiratory systems. For people with asthma or COPD, learning disabilities, thyroid issues, it's a night mare...and is a known carcinogen and cause induce allergies and other health issues. And then you add what it does to the planet, from the landfills (since it is disposable cookware, built to replace, not last) to the toxic chemical waste in fabrication...You might dig seeing the films "The Devil We Know" and "Dark Waters". Beware, you may become an anti-non-stick evangelical after seeing these films, like me.... hahaha... And we didn't even get to the performance of these pans. OMG - usually coating over thin aluminum so cooking experience is lousy, little heat control, prone to burning... BTW, I love induction stove-tops (including the single burner plug in models) can be time and $ saving in any kitchen. More and more professional chefs are turning towards induction for the cooking experience. I care deeply about the environment and have recently learned a lot about the toxic impact of gas.
Any guy that says we carry this brand but the other brand is just as good i TOTALLY respect and trust. Truth is that there are many brands and as a retailer myself you have to pick a pony, but to not crap on the other ponys shows you have class and decency. Good for you big thumbs up here. Great video!
Thanks! Yes, there are loads of great choices. The only time that I go negative is about companies that are trying to promote cookware that won't last as quality, using terms like, lifetime and healthy.
Thank you!! I bought deBuyer carbon steel pans and its upped my game. I wasn't sure about how non-stick they would be but after a couple of seasonings, they are really slick. Haven't cooked eggs on them yet, but I am very confident. I've cooked hashed browns and the only place they stuck was on the edge of the pan where the seasoning hasn't developed yet. And that wiped off real easy. I can't get over the evenness of cooking on these pans. Thanks!!!
THANK YOU. I literally woke up last Saturday and tossed out all the non stick pans. 😱Then stood in the kitchen like ummmm. Sunday I purchased a mid range stainless pan that I’ll eventually upgrade to an all clad but this video was right on time. 👍🏾👍🏾
i am guilty. i recently jettisoned the last coated piece that will ever live in my house again. i received many good tips from the pros, now to balance the budget!!! thanx.
Italian here, sorry to be precise but you can use high quality olive oil in stainless steel cookery. Just don't use too high heat, like butter it's not meant to deep fry stuff at high temperature but here everybody use it for making soffritto or other stuff.
You make a reasonable point however, in general, people overheat their oil and this causes sticking when it is 'fruity', as all high-quality OO is. We've learned, to help almost anyone to become successful when trying to stop using nonstick coated cookware we recommend grapeseed or seasoning wax. Some people have success with Olive Oil, for sure, but most beginners struggle when using stainless, carbon steel, or cast iron cookware.
@@valeriestaggers5923 hi, we have not yet found a brand of avocado oil that works for seasoning, but that does not mean that one does not exist. To help people become successful with less headaches we only recommend grapeseed oil, or a seasoning paste.
I have the Lodge skillet you showed first. That is not the standard Lodge 10" pan. That pan is from their Chef Collection series. I have all three of the skillets, the 8", 10" and 12". They are purposely shallower for spooning over your food. They are also lighter than the standard lodge skillets. They are all excellent pans.
I like to cook and probably could start my own frying pan store, BUT, in the long run, I stay with Cast Iron frying pans. I do have several stainless pans and have bought some of the lightweight coated ones but have pitched them or given them to my one daughter ;-). I have over 28 cast iron items and my "most favoritetest" is my two "Erie" pans #7 and #8. "Erie" was the original trademark of what became Griswold and subsequently bought in the 1950's by Wagner. These pans were made between 1890 and 1905. They LIVE on my stove! Better non-stick than any coated pan. They form the bottom of my "Pan Pyramid" that goes from the #8 to the #3 on the top of the stack (the #'s 9, 10, 11, and 12, "chicken fryer" pan and Dutch Oven live on a shelf under my chopping block). Missing a #4 which I am actually on my way out the door to buy (found one {Griswold} at a nearby antique store a couple weeks ago, using my stimulus money to support local businesses!).
My carbon steel fry pan is amazing. I moved to India a few months ago and had to bring it. Glad I did. The pan actually got better. I give it some love and I will never look back.
What do you use them for? Do tomato sauces remove the seasoning? I have seen videos of lemon removing the seasoning from de buyer pans. Is it more a pan for browning meat, frying vegetables etc?
@@alancunningham2912 Absolutely true. It is not a simmer pan, you can but it's not made for this use. Frying vegs, fishes, meat, eggs, a chutney, a quick sauce is possible to cook (mediterranean style, quickly done .. 5mn)
@@alancunningham2912 You welcome. As a general rule : Aluminium to cook 10/30mn recipe, old cast iron for 30/180 mn recipe. Never use Teflon (a piece of this sh*t on your belly and the cancer will come ...). Also be carefull of ceramic stuff pan, ceramic knives, etc ...) I used it but when I saw my knife with those lil toothing I wonder where are those lil pieces of ceramic stuff ? In my belly ? I use good knives and that's all ! A piece of iron is not bad for health ... even the cutting board : bamboo is good, also wood, plastic is my 3rd choice, never use a cutting board made of glass, all your knives will thank you ;)
I have the basic 10 inch lodge pan. It will become smooth after a year of use. Plus, I got it for 20 bucks. The pan is a great workhorse, and makes my cheap apartment kitchen electric coil range cook like a champ.
With the Lodge cast iron, take a drill with a rust removal disk. Nothing too crazy. Remove most of inside factory seasoning. Then use 100 grit sandpaper to clean it nicely. Then re-season. It will season faster than bare. My 10.5 omlete Lodge like yours is awesome. $10 US on sale. And 10.5 standard Lodge for corn bread and pies. 10.5 inch deep stainless sauce pan for curry and whatever that would remove seasoning. Awesome show. Beautiful kitchen.
I did this exactly with my 10.5 Lodge pan. I was really worried when I did it because after re-seasoning it was sticky, but with regular use it quickly developed a really non stick seasoning. Now I'm sliding eggs around in it.
This is the most impt. video I've watched today. Not only have I realized I've been using the wrong pans, but I've also learned the idiom "happy as a pig in poop"! LOL! Many thanks for sharing!
I have been using Le Crueset lots and pans for more than 35 years. I have found them harder and harder to handle and am now in the process of replacing them. If you take good care of them, they can still look like new over the years.
I bought a cast aluminum Dutch oven with non-stick. It's better for me than cast iron in many ways, but especially because it's so much lighter. There aren't many to choose from.
I've moved from cast iron and carbon steel to high end stainless, either Zwilling/Demeyere or Fissler. Two reasons,: 1. Easier cleaning even if leave it sitting over night because I was too tired to clean the pans after working ten hours then cooking a dinner. 2. A thick clad pan or a thick stainless pan with an even thicker clad bottom will heat so much more evenly which is especailly important if you have to cook on a cheap rental unit range, whether it's gas or electric, or on a portable induction cooker which ofen do not have the most even and consistent heat distribution.
Thank you, great info. I love cast iron and I want to love carbon steel. I've tried so hard, just haven't got there (yet). Lucky to have inherited amazing cast iron. But doing a pan-flip is a non-starter.
I finally gave up on non-stick. I learned, after many dollars spent, that even after following all the instructions, babying and showing much love, it didnt matter. Or how much paid, it is not going to last. I keep a less than $20 non-stick griddle for my eggs and I'm happy if it lasts two years.
Love the video. I have 2 cast iron pans, a 2 year old Lodge and a 50 year old Garant which is my favourite. I did 5 oven seasonings of the Lodge with Flax oil when I got it. I got smoother with each bake. After 2 years of daily use it is much smoother than when it was new and cleans easily. I believe that the rough texture holds on to additional seasoning as you use it.
I had very very old cast iron pans that I gave away because my new house had glass top electric range. But I bought carbon steel pans that work fine on my glass top range.
I have my great great grandmother’s Lodge cast iron pans (3). They were Irish immigrants and settled in Oklahoma during the land run. I was an early baby (mom was 13) so I was privileged to meet these early generations. I spent a lot of time with her gardening and cooking. I wouldn’t trade these pans for anything.
Your story Is wonderful! I'm fortunate to have 3 cast iron pieces of cookware that my mom bought back in the 1960s. Ya'll have motivated me to pre-season them and use them more. But the info on non- stick skillets/pans is very helpful too.
Any update on my cast iron. I have gone through multiple skillets over the last 1.5 years. Lodge, Victoria, Smithey, Field, Stargazer, Butter Pat, Northern Company, Fredericksburg, Lancaster, Staub. I have sold off almost everything I’ve tried, or returned it if I didn’t really like it. I now own just a Staub skillet and a Field Skillet….and I am. Completely happy.
Love the video. I'm a big fan of cast iron. I've cooked on it every day for 20 years. I would like to add, cast iron gets better with age. I only buy cast iron from garage sales. They aren't any cheaper but if you can find them with 20-50 years of use on them. Eventually they get polished like a mirror
My favorite pans were antique cast iron. They were thinner than Lodge, and completely smooth. New cast iron all seems to be nubbly. Le Creuset is good too, though it can't take the abuse iron can, and it does eventually break down and become grabby.
Lodge Blacklock - I tried suggestions by people on youtube & sanded the insides of my Blacklock Skillets - Nice & Smooth! Seasoned well & now my Blacklock Skillets compare to the more expensive brands.
My cast iron pans thus far are Lodge and Le Creuset...and I love, love, love them. I also have tri-ply stainless, also a fave. I would like to purchase some Finex, but, WOW, so costly. As for cooking oil/s, I DO use olive oil, but not for higher temperature cooking...for which I sub avocado oil, perhaps with a mix of olive in it. If I want to deep fry or go hi temperature, I use peanut oil. So far I have had good results with all I've described. Now, as Christmas approaches, i am wondering about "gifting" myself with that "first Finex..." LOL!
The older pans - Wagner for example, would place the pans on a lathe and mill the interior of the surface down as flat as they could at that time considering the quality of the cutting steel they had at that time. Today the COULD still do this but for every 100 made they may have to throw out 10 because of interior casting defects that appear when milling. So I really think it’s a matter of money. Best advice is to go shopping at places that have old ones for sale. They’re relatively easily brought back to life with proper care.
I think if Lodge really wanted to make an upscale pan from the regular Lodge cast iron pan, they should grind out to rough spots that they say are from the seasoning (I don't believe it) The roughness on the inside of the pan comes from the sand molds. I have a regular Lodge cast iron pan and I love it. I have had it for a few years and most of the roughness is gone because of the cooking and seasoning the pan has gone through.
Cast iron is essentially a composite of carbon steel and flake graphite. The graphite provides increased thermal conductivity. Also, when the graphite is pulled out of its pockets, it leaves crevices behind which can serve as reservoirs for fat/oil, explaining its high potential for "seasoning".
I switched over decades ago for my body never thought of the earth. I will use enamel covered steel also. Lard is what I use. The point is just go to flee markets, garage sales or thrift stores and get nice 30-100 yr old ones cheaply just make sure the sit flat al the way across
The weight saving is a big advantage with a blacklock. I think the 3 seasonings is a gimmick. I had to re-season due to it peeling off. The rusty pan I bought from goodwill works great but heavy. I cleaned it out with course sea salt and bacon grease a few times over a flame.
Wow, found your video by chance, and I am thrilled ! I’m a huge fan of cast iron and have been using it for a very long time. So excited to explore other options beyond stainless steel and cast iron. BTW, I don’t own a single non-stick pan!
thanks for the encouragement mate! I'm really fed up with coated non stick pans and I'm currently in the process of finding an alternative that works for me, this video was on point! cheers!
Thanks for this helpful video You mention that all ‘non stick’ cookware is bad for the environment. Do you know if the risoli dr green cookware is a safe non stick like they advertise? After seeing your video I decided to get iron pans instead of the cheap non stick, but I still want to have a non stick around for our children when they want to cook and need something easy and light. I was hoping there might actually be a safe type of ‘non stick’ and then came across the dr green. But I’m aware how easy it is to write a product description and make it sound natural while it might really not be. I know ur very experienced with cookware so was hoping you could shed some like on that.
Can't help but notice how the Field pan looks very similar to some pans I have from the thirties and forties. I find the older cast iron pans perform so much better and the finish is far superior.
I just seasoned for the first time a new number 8 Field skillet, right before I watched this video. After watching it I left it on the stove a bit too long so I blued out the bottom more than I wanted, but hey it’s OK. Surprisingly, the black lock pan is my second favorite. It’s rough on the side, but with just a couple of seasonings it works wonderfully. Number three is my stargazer and after that carbon steel.
I have 3 Field skillets. I have All-Clad, Lodge, Reverewae, high end non-stick and several others. Without question, for anything you may cook, Field should be your go to. It's pricey but it is more than worth it. If I had any recommendation on the Field skillets it is to look at what you cook, and for how many people so you get the best size for you. Good review if a little long. Every new cook will think they need to try each of the pans you reviewed. I understand and did the same. If you simply want to jump ahead, save money, and get the best cooking tools you can then get the Field skillet.
Funny just watched a video, stainless steel vs cast iron, and on that video show the difference in both which included how to clean each of them and I went to fry three steaks in a stainless steel pan, grilled some squash, for me my son and my wife, tell you what my wife was impressed with a really good dinner.
I have two mineral b pans, my favorite by far. It seems like the best cast iron pans are the old griswold ones. I have a lodge cast iron pan that has gotten a smooth finish overtime from scraping it with a spatula.
Lodge pans/skillets are maybe the best pans out there. And its suppose to be rough, not smooth, thats what seperates them. People think smooth is better and when Lodge pans are rough they think its "unfinished" but it isnt. You ask why these pans takes seasoning better but I think youre asking the wrong question. They dont stick when used right, carbon pans does, well sometimes. The rough cast iron skillets have small bumps all over and the fat you use to lubricate the pan simmers in these bumps and makes a floating layer of lubricant between the iron and the food. If they where smoot and perfectly flat the layer of lubricant would be much thinner. Go find out why a golf ball are dented and not smooth and you got a similar phenomena. I have used almost every material pan out there and I ended up with a mix of cast iron and carbon steel. I think I have thrown away tens of aluminium, coated pans and some stainless pans have just irritated me so much that they flew out the window too. What I do to get a good result with both these materials are to let they heat for longer before puting the food in. And watch the heat. People tend to use too much heat and warm up too short before cooking and it burns and it sticks, with every pan really.
@@judsonkr The pan to which I was referring was made somewhere between 1910 and 1925 in Ohio. I don't think about frying pans a whole lot, but I do like cooking with cast iron. I have non-stick, of course, but the feedback, you might say, is lacking with these pans.
@@zeekwolfe5781 Okay. I guess I misread your post or something. I thought you wrote: "His number one pan is my number one pan." If fact, that is a copy & paste from your post so, how can it be your guys have the same pan if your pan is 100 years old?
The difference on seasoing cast iron and carbon steel is simple. It comes all down to physics. Seasoning is a process where the short-chain molecules of a liquid (oil) form long-chain molecules and thus become solid. This process is called polymerizsation ("a process of reacting monomer molecules together in a chemical reaction to form polymer chains"). The polymer bonds to the metal. This bonding process is more effective the coarser the surface of the metal is, for two reasons. Firstlly, the coarse structure gives the polymer better grip to stick to. Secondly, a coarse structure means that the surface of the structure is larger than that of an even structure, as any bump and indentation adds surface structure. Now in the bonding process, the solidifying oil glosses over the surface of the pan, creating a smooth, even top surface, wheras below it finds a large and grippy base to stick to, and any indentation will allow the seasoning to anker into thus reinforcing the bonding.
Sounds very plausible! Though I'd like to add that the rough surface of cast iron is a consequence of being cast in a sand mold, while steel pans are typically formed from rolled sheet. In principle you can make a steel pan with rough surface or a cast iron pan with a polished surface. I wonder if the chemistry and phase composition plays any role in the adherence. Perhaps the polymer (C,H,O) bonds with the graphite (C)?
@@TheLivirus Honestly, this somewhat reminds me to discussions on high-end HiFi gear. You can read so much stuff in glossy magazines with an abundance of technical data thrown at you. What it all boils down to is: can you actually hear the difference? As for the skillets, the question is: does one cook better than the other? In my experience, the answer is a clear no. The basic difference to me ist just this one: cast iron has a much better heat retention (which is great for larger pieces of meat), wheras carbon steel reacts quicker to temparature changes (which gives you more temparature control). Besides, cast iron is so much heavier and some people diskike that. The pan is almost impossible to toss to shift around food. It is also brittle and breaks if dropped. The good news is that both are cheap, versatile and long-lasting. Few mistakes to be made here!
@@HS-wp5vb Yeah, I'm a material nerd haha. Cast iron, in itself, has lower density, lower specific heat capacity and higher thermal conductivity than steels. This would make it lighter and have less heat retention. However, to make up for the fragility and facilitate for mold filling, cast iron pans are typically much thicker than steel pans, giving them higher weight and heat retention.
I bought a USA made Lodge cast iron pan for under $30.00 and its the best pan I have ever used for cooking meats. Just keep it clean and dry and brush olive oil on it before and after each use.
Hi Brian, we suggest that people use a more neutral oil for seasoning. Avocado, olive and coconut are popular but contain fiber, which cooks onto the surface during seasoning and is a culprit in seasoning degradation
Thank you for the great presentation. I would like to stop using coated pans but for example I cook and simmer a lot of tomatoes and I read that is not safe on Cast Iron or Carbon Iron..what would you use? Is enamel coating better for Tomatoes?
I recently purchased a Staub/Le Creuset copy-cat, 12" enameled cast iron skillet at Aldi's for only $20! The Crofton brand. It looks & feels amazing & I have yet to use it. Considering seasoning the inside of the enamel before first use. For the price, it was a steal, even as an off brand, I just couldn't pass it up! I have quite a collection of enameled cast iron, seasoned cast iron, carbon steel, stainless steel, glass, & Corning cookware. Along with some older nonstick that is still hanging around. Transitioning away from those. Most are off brands, Lodge, thrift store finds, etc., but I have one Le Creuset Dutch Oven & one Staub skillet & a De Buyer carbon steel crepe pan. I love them all for different functions, but seasoned cast iron is probably my favorite. I would love to have a Field or Stargazer at some point. And I've been converting quite a few friends & family away from coated cookware. Thank you for all your very informative videos! I share them a lot!
I really liked this video. However, I'd suggest you investigate Barebones cast iron fry pans. They season up great and have the larger cooking surface and depth with the up angle we both like. But the thing I like best about them is the handle. I have two, and 8" and a 10". Two reason the handles are so cool: they are slightly angled for good stove action (one of the features you said you liked on another pan), also they are LONGER than any other I've found on the market. This longer, angled handle makes if easier to manipulate on the cooking source, no matter the weight!
I’m good with skillets, SS, CI and CS. But saucepans I feel I need SS and some non stick. It depends on the task. I make gravy (sauce) for pasta a lot. I use either SS or enamel coated CI.
Thanks for the info I have two non stick pans that are already chipped from me using them I'm chugging them in the trash now I plan to buy a cast iron skillet to go with some of my stainless steel & glass cookware that I've had for years.
I have been told, and have used crisco in a 350-degree oven to "properly season" a cast iron pan. It's messy, but it has worked well for me. Opinions???
Use Crisco (lard) for years to season cast iron, works great. I apply thin coat (old t shirt) and wipe most of it off. Put flat tray on bottom rack (catch drips) slide skillet in upside down, oven at 375* and bake for an hour, cool and repeat.
Thanks, such an interesting video. I wish you could compare these to the Swedish, traditional cast iron brand Skeppshult, that would be so interesting to know how it holds up to those in the video. :)
I would encourage you to look for some vintage cast iron as well. Some of the best ever made was Griswold and Wagner(IMHO) and they can be sought for the price of a new Stargazer or Field. I recently came across a Wagner#8 pan that's lighter than any modern Lodge with an absolutely fantastic(smooth,non stick)cooking surface. From my research, it's a "stylized logo" produced between 1935 and 1959. Thanks for the great video!
I use cast iron for everything. Cheap, non stick, easy to clean, lasts forever, and I can use metal cooking tools. if I was flipping the ingredients out of the pan then a stainless steel is lighter and suitable for that.
@se fi I used to cook mostly with nonstick cookware and read articles that nonstick coating is harmful so I switched to cast iron skillets and recently read articles about iron toxicity, I don’t know what’s actually good for you nowadays...
Cast iron was the first skillet I wanted when I moved out on my own. I still have the same 10" skillet and same size flat one (which I also use as a lid). BUT I did get a 12" several years later, and the weight/size was too much for me to manage, so I gave it to my brother. I am sick of non-stick pans not lasting though! And not being able to brown or make sauces. I want to get a stainless steel for those uses. Plus for tomato recipes, because I'm tired of constantly stripping the seasoning on my cast iron!
About 30 years ago I bought a pan set that I gave to my mother that was perfect, in my estimation. It had an encapsulated aluminum disk bottom, the lids set inside the edges and then the edges turned down so everything poured out without dripping. The handles were hollow steel and were always cool enough to handle without hot pads. After mom passed, one of the granddaughters took them and lost them in a move. They had a signature on the bottom that was not legible so I have no idea of the brand. I looked, unsuccessfully, for awhile to try find another set like it.
I would love your option on cooking with acidic foods such as tomatoes or lemons. They are “not recommended” for seasoned pans. I cook 90% of all my food in cast iron. Thinking of adding carbon steel or stainless to the cabinet. But what would you recommend for those kinds of dishes. Also you talk about pans a lot but not pots. Sauce pots, Dutch ovens, etc. Can you do a video on them?
Hi Michael, thanks for the note. Cooking with acidic foods has a lot to do with how solid your seasoning is and how often you do it. I use my cast and carbon for cooking acidic foods about 1 time per week and have zero issues. That said, I would not do it daily and I am sure that i would lose the battle in short order and the integrity of my seasoning would not hold up. In this case, I would use stainless steel. Thanks for the comment about pots. We sell about 6 to 1 frying pan to pots so it's been much more of a focus however that does not mean that I should not talk about the awesome choices in pots. I'm working on some brand vs brand videos at the moment and will get to this concept asap. Thanks!
on gas they are great but for flat cooktops all the carbon steel woks I tried have warped a tiny bit which ruins stability and conductivity. I know use a cast iron wok.
Lexxii, spot on. People should get over their unnatural hatred and terror of delicious and nutritious natural fats like lard and butter. These are healthy foods and will sustain you, unlike Frankenstein 'food', such as margarine and most seed oils, which will kill you.
@@alangeorgebarstow I'm confused though because you'd think grape seeds would be healthy, unless using chemicals such as hexane, which from what I've read is used in some of the processing. Is there a chemical free version that would be considered healthy? I'm with ya on butter and lard though...absolutely great stuff.
@@davidjohn8743 I'm afraid I can't help you there. I got most of my information through research when I embarked upon a Ketogenic diet last year and based my dietary requirements-very successfully, I lost three stones-on that. For the past six months I've been on one-meal-a-day (OMAD) diet and my weight has remained the same and I feel much healthier. A wonderful RUclips video called, 'Longevity & why I eat one meal a day' [ruclips.net/video/PKfR6bAXr-c/видео.html], really opened my eyes to adopting a healthier lifestyle. I would recommend watching it to anyone, whether on a diet or not.
@@davidjohn8743 Grape seeds are very healthy, especially against Cancer. They are a very effective antioxidant. However, the process they undergo to make Grapeseed Oil renders it extremely unhealthy and can contribute to Cancer as well as many other illnesses because it is highly inflammatory and it also greatly compromises your immune system.
My Lodge cracked like the San Andreas Fault after only six months of casual use at non-extreme temperatures, just cooking steaks, etc. Glad I have a wide variety of Le Creuset pans and dutch ovens that have been perfect for decades. Why did I buy the Lodge? It was a reversible model with a cast iron top that could also be a cast iron bottom (pardon the poor description but you can see the model online). The goal was to bake bread like I do with my dutch oven, but allowing the bread's sides to be free of contact with the iron during the second half of the bake cycle when it browns. Luckily Le Creuset has started selling a bread oven, but they ain't giving them away for free.... $300 or so.
Good review. I have a Field sold as a 12 inch. Really 11.5. Classic Griswold sizing number 10. There are some as good or better. Value is amazing. Have a 9.5 de Buyer that I love. Bought a 12.5 de Buyer Pro and it's crazy big. Recommend 11. The splay on carbon is a cooking surface. Think your carbon would season darker on gas.
I have a 10" "Lodge pan" with the nubbly finish. After working it over with a flapper wheel on the angle grinder, it's as smooth as a well used antique pan. Never mind the "high end" iron.
Metallurgist here- cast iron has much larger crystalline structure than carbon steel, thus it is more porous and apt to draw in the season, whereas carbon steel has finer crystalline structure and tighter pores, thus being less accepting of the season.
What do you mean by porous and how does this relate to larger grains? A successful casting does not have pores.
@@TheLivirus All metals are porous to different degrees on a molecular level, and with varying temperatures the pores enlarge and contract on a microscopic level. Its not visible to the naked eye.
@@UsDiYoNa I'm guessing you refer to the rough surface structure rather than the metal being porous. I have looked at many polished cross sections of steels and cast irons under microscope. Pores may occasionally occur in certain locations, but the materials are generally not porous.
@@TheLivirus the casting process introduces pores to cast iron, you can see it when it's snapped
@@UsDiYoNa Can you refer me to a technical article about this? Sounds very interesting.
Glad I stumbled upon your videos. I just got a new apartment and I'm renovating my cookware. I'm one of those people who intensely researches before any purchase and the more I looked into coated or non-stick options, the more confused I got: what's toxic, what isn't, which one seems durable, which one is just clever marketing... I think I'll stick with these non coated options. Now going to watch your other recommended video on "Coated Cookware" hahahah
Same here. Currently doing research too.
7:30 carbon steel
I’ve recently gotten rid of all non stick cookware in my household and use exclusively cast iron, stainless steel, and carbon steel. You are truly a hero lol
Well, that sure feels good to hear! Hard not to be obsessed about this subject. So many coated pans are being thrown away every year! It's something we can fix. Thank you for being part of the solution!!
I am still using my grandmother's cast iron fry pans for years, they are so seasoned they are as smooth as glass ,
I truly think that having good quality basic tools in the kitchen makes cooking so much more enjoyable. As to pots and pans, I abandoned my non-stick many years ago and I was mostly using stainless steel (All Clad) until recently when I decided I wanted "heavy" stuff that I would enjoy using that would last my lifetime so I invested into carbon steel pans (Matfer), a cast iron skillet (Smithey), a Dutch oven (Staub), and I also invested into some good high-end Japanese knives, a gyuto (chef knife) and a petty knife (I paid $200 for the 240mm gyuto). I also got a large thick teak cutting board (Teakhaus). They all work really well, and most importantly, made cooking much more enjoyable.
Hello! I've got to say, after reading many RUclips comments: you are a very smart person and invest your money wisely! Good on you!
I’m 80 years old . I’ve been active all my life and always bought good tools for my pleasure. Guns, golf clubs, canoes and many other “toys” that kept me sane with a demanding job and family life. I was always the family cook when it went beyond the necessities. I loved how cooking grabbed a hold of me and started the therapy process every time. Now like many men, my activities have been stripped away by age. I will never ride any of my bicycles, never shoot my many guns and never cast a spinning rod to just the right place.
Thank goodness for cooking. Since retirement I have never stopped increasing my skills. Happily I have managed to assemble an insane fleet of Japanese knives that I have learned to sharpen and repair including the knives of friends, family and neighbours. Knives are an extension of the drives that make me lie in bed in the morning assembling a menu that I will put together that night. I very often start chopping and slicing at 8 am. It sounds a bit crazy but I sometimes think of a meal that will exercise three or four of my knives as everyone should know, each has a long tradition of producing and using fine cutlery.
I just finished a “home made” shrimp in lobster sauce that cannot be duplicated without waterboarding. Life is good! :-)
Have had one cast iron pan for 42 years and has developed a nice smooth finish. Found a set of 3 for a good price this year and have fallen into the rabbit warren. 3, 4, 6, 8, 10, 12 inch pans, 2 griddles, a sauce pan and kettle. It's a start. Agree about canola oil. It seems to have a higher smoke point and olive oil is fine raw. Still using the stainless for acidic foods and soups etc. Now, keeping my eyes open for a dutch oven. Good video.
Thanks!
Canola is horribe for you. Use avocado or coconut oil.
@Deborah Candland oil, is not healthy or health food. It's like saying that beer is bad for you and wine is good for you. Neither is the best approach to health.
@@Cook-Culture we need healthy oils such as black seed and real olive and avocado oil! Processed seed oils will kill you!
@@lidiaspyrka8096 Thanks, Linda. I have not been able to find studies that show that seeds oils are more or less harmful than fruit oil. Can you share the study that gave you this information?
Thanks so much for the info. My husband and I were just having a conversation last night about how we need to stop buying those non-stick sets that are everywhere and start buying quality pans one at a time. I'm sick to death of buying non-stick sets and having to replace them after a few years. I want to find cookware that's an investment and will be (hopefully) the last time I have to buy that specific item. This has helped immensely! Thanks!
hi kimberlee! i'm so glad you and your husband were looking into non-stick options, since it is never a good idea for you or the planet. They are super toxic - not just in what the coating ads to your food, but the pace at which it breaks down so then you are also getting aluminum leaching into your food and the fumes which are especially harmful. What we breathe from non-stick when cooking, especially at the higher heats, is known to kill birds, who have very delicate respiratory systems. For people with asthma or COPD, learning disabilities, thyroid issues, it's a night mare...and is a known carcinogen and cause induce allergies and other health issues. And then you add what it does to the planet, from the landfills (since it is disposable cookware, built to replace, not last) to the toxic chemical waste in fabrication...You might dig seeing the films "The Devil We Know" and "Dark Waters". Beware, you may become an anti-non-stick evangelical after seeing these films, like me.... hahaha... And we didn't even get to the performance of these pans. OMG - usually coating over thin aluminum so cooking experience is lousy, little heat control, prone to burning... BTW, I love induction stove-tops (including the single burner plug in models) can be time and $ saving in any kitchen. More and more professional chefs are turning towards induction for the cooking experience. I care deeply about the environment and have recently learned a lot about the toxic impact of gas.
Any guy that says we carry this brand but the other brand is just as good i TOTALLY respect and trust. Truth is that there are many brands and as a retailer myself you have to pick a pony, but to not crap on the other ponys shows you have class and decency. Good for you big thumbs up here. Great video!
Thanks! Yes, there are loads of great choices. The only time that I go negative is about companies that are trying to promote cookware that won't last as quality, using terms like, lifetime and healthy.
I got a big Griswold frying pan from the 1920s. It's got a finish on it that's almost like glass. I love that pan.
My Wagner Ware cast iron pans from the 50s are perfect. Like you said, glass finish.
Yeah, I bought a Groswold pan in a flee market. Not as old as yours as mine is small logo, but it's been my favorite pan in the kitchen.
+1 more on the Griswold…had mine for 30 years…old when I got it. But like you say…slick as glass! 👍
At 6:35 “a bit sharp on the edges…” nothing a file or some quick sanding will not cure. Thanks for the video!
I have cast iron pans and dutch oven that was my great grandmas. They have all been used constantly for probably 100 years.
Same, love it!
Hundred years of germs! Ouch!
Thank you!! I bought deBuyer carbon steel pans and its upped my game. I wasn't sure about how non-stick they would be but after a couple of seasonings, they are really slick. Haven't cooked eggs on them yet, but I am very confident. I've cooked hashed browns and the only place they stuck was on the edge of the pan where the seasoning hasn't developed yet. And that wiped off real easy. I can't get over the evenness of cooking on these pans. Thanks!!!
Awesome! Great to hear!!
THANK YOU. I literally woke up last Saturday and tossed out all the non stick pans. 😱Then stood in the kitchen like ummmm. Sunday I purchased a mid range stainless pan that I’ll eventually upgrade to an all clad but this video was right on time. 👍🏾👍🏾
i am guilty. i recently jettisoned the last coated piece that will ever live in my house again. i received many good tips from the pros, now to balance the budget!!! thanx.
Italian here, sorry to be precise but you can use high quality olive oil in stainless steel cookery. Just don't use too high heat, like butter it's not meant to deep fry stuff at high temperature but here everybody use it for making soffritto or other stuff.
You make a reasonable point however, in general, people overheat their oil and this causes sticking when it is 'fruity', as all high-quality OO is. We've learned, to help almost anyone to become successful when trying to stop using nonstick coated cookware we recommend grapeseed or seasoning wax. Some people have success with Olive Oil, for sure, but most beginners struggle when using stainless, carbon steel, or cast iron cookware.
@@Cook-Culture Avocado oil is good. I do not use it for deep frying, cranola oil, peanut oil, and corn oil are my go to for deep frying.
@@valeriestaggers5923 hi, we have not yet found a brand of avocado oil that works for seasoning, but that does not mean that one does not exist. To help people become successful with less headaches we only recommend grapeseed oil, or a seasoning paste.
Yes! European cooking is best for quality. Olive oil only for everything .
@@Cook-Culture we use sesame oil to season the cast iron. Works very well.
I have the Lodge skillet you showed first. That is not the standard Lodge 10" pan. That pan is from their Chef Collection series. I have all three of the skillets, the 8", 10" and 12". They are purposely shallower for spooning over your food. They are also lighter than the standard lodge skillets. They are all excellent pans.
I like to cook and probably could start my own frying pan store, BUT, in the long run, I stay with Cast Iron frying pans. I do have several stainless pans and have bought some of the lightweight coated ones but have pitched them or given them to my one daughter ;-). I have over 28 cast iron items and my "most favoritetest" is my two "Erie" pans #7 and #8. "Erie" was the original trademark of what became Griswold and subsequently bought in the 1950's by Wagner. These pans were made between 1890 and 1905. They LIVE on my stove! Better non-stick than any coated pan. They form the bottom of my "Pan Pyramid" that goes from the #8 to the #3 on the top of the stack (the #'s 9, 10, 11, and 12, "chicken fryer" pan and Dutch Oven live on a shelf under my chopping block). Missing a #4 which I am actually on my way out the door to buy (found one {Griswold} at a nearby antique store a couple weeks ago, using my stimulus money to support local businesses!).
My carbon steel fry pan is amazing. I moved to India a few months ago and had to bring it. Glad I did. The pan actually got better. I give it some love and I will never look back.
What is the brand of your pan?
@@juanmasipag9408 matfer bourgeat either the 10 or 11 inch.
I have two De Buyer (the second pan on this vidéo) for years ! And OMG what a pan. Very good choice.
What do you use them for? Do tomato sauces remove the seasoning? I have seen videos of lemon removing the seasoning from de buyer pans. Is it more a pan for browning meat, frying vegetables etc?
@@alancunningham2912 Absolutely true. It is not a simmer pan, you can but it's not made for this use. Frying vegs, fishes, meat, eggs, a chutney, a quick sauce is possible to cook (mediterranean style, quickly done .. 5mn)
@@alainrocheve1501 Thanks
@@alancunningham2912 You welcome.
As a general rule : Aluminium to cook 10/30mn recipe, old cast iron for 30/180 mn recipe. Never use Teflon (a piece of this sh*t on your belly and the cancer will come ...).
Also be carefull of ceramic stuff pan, ceramic knives, etc ...) I used it but when I saw my knife with those lil toothing I wonder where are those lil pieces of ceramic stuff ? In my belly ? I use good knives and that's all ! A piece of iron is not bad for health ... even the cutting board : bamboo is good, also wood, plastic is my 3rd choice, never use a cutting board made of glass, all your knives will thank you ;)
I have the basic 10 inch lodge pan. It will become smooth after a year of use. Plus, I got it for 20 bucks. The pan is a great workhorse, and makes my cheap apartment kitchen electric coil range cook like a champ.
You can't beat the quality to price of Lodge
With the Lodge cast iron, take a drill with a rust removal disk. Nothing too crazy. Remove most of inside factory seasoning. Then use 100 grit sandpaper to clean it nicely. Then re-season. It will season faster than bare. My 10.5 omlete Lodge like yours is awesome. $10 US on sale. And 10.5 standard Lodge for corn bread and pies. 10.5 inch deep stainless sauce pan for curry and whatever that would remove seasoning. Awesome show. Beautiful kitchen.
I did this exactly with my 10.5 Lodge pan. I was really worried when I did it because after re-seasoning it was sticky, but with regular use it quickly developed a really non stick seasoning. Now I'm sliding eggs around in it.
Thanks for posting. 👍
This is the most impt. video I've watched today. Not only have I realized I've been using the wrong pans, but I've also learned the idiom "happy as a pig in poop"! LOL! Many thanks for sharing!
Glad I could be so helpful!!
I have a 12" la creuset, an 8" wagner and a carbon steel wok.
That's all I use for everything.
My pots & pans we received as a wedding gift 36 years ago. Still look great and works great. I have bought extra frying pans including cast iron
I would bet they were a good brand, and good on you for looking after them. Good cookware should last generations!
I have been using Le Crueset lots and pans for more than 35 years. I have found them harder and harder to handle and am now in the process of replacing them. If you take good care of them, they can still look like new over the years.
I bought a cast aluminum Dutch oven with non-stick. It's better for me than cast iron in many ways, but especially because it's so much lighter. There aren't many to choose from.
I've moved from cast iron and carbon steel to high end stainless, either Zwilling/Demeyere or Fissler. Two reasons,: 1. Easier cleaning even if leave it sitting over night because I was too tired to clean the pans after working ten hours then cooking a dinner. 2. A thick clad pan or a thick stainless pan with an even thicker clad bottom will heat so much more evenly which is especailly important if you have to cook on a cheap rental unit range, whether it's gas or electric, or on a portable induction cooker which ofen do not have the most even and consistent heat distribution.
Agreed. I still use a de buyer CS omelette pan and some le creuset enameled CI pans, but the demeyere proline and atlantis were game changers.
I'm with you on Fissler.
Thank you, great info. I love cast iron and I want to love carbon steel. I've tried so hard, just haven't got there (yet). Lucky to have inherited amazing cast iron. But doing a pan-flip is a non-starter.
I finally gave up on non-stick. I learned, after many dollars spent, that even after following all the instructions, babying and showing much love, it didnt matter. Or how much paid, it is not going to last. I keep a less than $20 non-stick griddle for my eggs and I'm happy if it lasts two years.
You may find success with that last hold out pan if you try carbon steel. You can make it nonstick for eggs.
Love the video. I have 2 cast iron pans, a 2 year old Lodge and a 50 year old Garant which is my favourite. I did 5 oven seasonings of the Lodge with Flax oil when I got it. I got smoother with each bake. After 2 years of daily use it is much smoother than when it was new and cleans easily. I believe that the rough texture holds on to additional seasoning as you use it.
Awesome work! That's great news!
That is exactly why, on purpose, manufacturers won't polish those pans.
My Italian grandmother who came over on the boat used cast iron.My Mother same, and also myself. Plus it can be used as a weapon!
I had very very old cast iron pans that I gave away because my new house had glass top electric range. But I bought carbon steel pans that work fine on my glass top range.
The cast iron works just as well.
I have the dreaded glass top also.
I have my great great grandmother’s Lodge cast iron pans (3). They were Irish immigrants and settled in Oklahoma during the land run. I was an early baby (mom was 13) so I was privileged to meet these early generations. I spent a lot of time with her gardening and cooking. I wouldn’t trade these pans for anything.
Your story Is wonderful! I'm fortunate to have 3 cast iron pieces of cookware that my mom bought back in the 1960s. Ya'll have motivated me to pre-season them and use them more. But the info on non- stick skillets/pans is very helpful too.
@@oldschooloc2110 I wouldn’t cook fried chicken in anything other than a cast iron skillet, plus a few other things. Same goes for filet mignon.
I always thought cast iron was strictly for campers and rodeo but this really -pulled me back I'll have to explore use cooking.
Oh! It's great for camping and at the rodeo, but you can use it every day too! Have fun!
Any update on my cast iron. I have gone through multiple skillets over the last 1.5 years. Lodge, Victoria, Smithey, Field, Stargazer, Butter Pat, Northern Company, Fredericksburg, Lancaster, Staub. I have sold off almost everything I’ve tried, or returned it if I didn’t really like it. I now own just a Staub skillet and a Field Skillet….and I am. Completely happy.
Nice.
I did not know about olive oil. This was worth watching for that alone, thank you.
Love the video. I'm a big fan of cast iron. I've cooked on it every day for 20 years. I would like to add, cast iron gets better with age. I only buy cast iron from garage sales. They aren't any cheaper but if you can find them with 20-50 years of use on them. Eventually they get polished like a mirror
Sounds great!
My favorite pans were antique cast iron. They were thinner than Lodge, and completely smooth. New cast iron all seems to be nubbly.
Le Creuset is good too, though it can't take the abuse iron can, and it does eventually break down and become grabby.
Lodge Blacklock - I tried suggestions by people on youtube & sanded the insides of my Blacklock Skillets - Nice & Smooth!
Seasoned well & now my Blacklock Skillets compare to the more expensive brands.
Did you just use sandpaper? By hand or powered sander?
My cast iron pans thus far are Lodge and Le Creuset...and I love, love, love them. I also have tri-ply stainless, also a fave. I would like to purchase some Finex, but, WOW, so costly. As for cooking oil/s, I DO use olive oil, but not for higher temperature cooking...for which I sub avocado oil, perhaps with a mix of olive in it. If I want to deep fry or go hi temperature, I use peanut oil. So far I have had good results with all I've described. Now, as Christmas approaches, i am wondering about "gifting" myself with that "first Finex..." LOL!
I'm getting a Feild #8 10 1/2 inch cast iron pan right now because of this video.
Great to hear. You will LOVE it!
The older pans - Wagner for example, would place the pans on a lathe and mill the interior of the surface down as flat as they could at that time considering the quality of the cutting steel they had at that time. Today the COULD still do this but for every 100 made they may have to throw out 10 because of interior casting defects that appear when milling. So I really think it’s a matter of money. Best advice is to go shopping at places that have old ones for sale. They’re relatively easily brought back to life with proper care.
True comment! Thanks for sharing.
Old Pans are HARD TO FIND- & Expensive---And try to buy a Griswold..
I think if Lodge really wanted to make an upscale pan from the regular Lodge cast iron pan, they should grind out to rough spots that they say are from the seasoning (I don't believe it) The roughness on the inside of the pan comes from the sand molds. I have a regular Lodge cast iron pan and I love it. I have had it for a few years and most of the roughness is gone because of the cooking and seasoning the pan has gone through.
Nice!
Helpful and informative! Thank you for considering the environment.
So happy to hear!! Yes, we agree, it's a huge issue for the environment!
@@Cook-Culture I recycle all my defunct coated pans. I assume the 'right thing' is done with them.
@@imacmill yes, hopefully. It's always hard to know.
Cast iron is essentially a composite of carbon steel and flake graphite. The graphite provides increased thermal conductivity. Also, when the graphite is pulled out of its pockets, it leaves crevices behind which can serve as reservoirs for fat/oil, explaining its high potential for "seasoning".
ahhh, cast iron is cast iron, iron and graphite.........
I switched over decades ago for my body never thought of the earth. I will use enamel covered steel also. Lard is what I use. The point is just go to flee markets, garage sales or thrift stores and get nice 30-100 yr old ones cheaply just make sure the sit flat al the way across
The weight saving is a big advantage with a blacklock. I think the 3 seasonings is a gimmick. I had to re-season due to it peeling off. The rusty pan I bought from goodwill works great but heavy. I cleaned it out with course sea salt and bacon grease a few times over a flame.
Wow, found your video by chance, and I am thrilled ! I’m a huge fan of cast iron and have been using it for a very long time. So excited to explore other options beyond stainless steel and cast iron. BTW, I don’t own a single non-stick pan!
Awesomd! Thanks!!
grateful for you doing this. Would REALLY like to hear your input on the HEXCLAD world
Here you go: ruclips.net/video/T9EaKfX_DQE/видео.html
thanks for the encouragement mate!
I'm really fed up with coated non stick pans and I'm currently in the process of finding an alternative that works for me, this video was on point! cheers!
Great news, thank you. Let me know how I can be of help. You'll get there!!
Thanks for this helpful video
You mention that all ‘non stick’ cookware is bad for the environment.
Do you know if the risoli dr green cookware is a safe non stick like they advertise?
After seeing your video I decided to get iron pans instead of the cheap non stick, but I still want to have a non stick around for our children when they want to cook and need something easy and light. I was hoping there might actually be a safe type of ‘non stick’ and then came across the dr green.
But I’m aware how easy it is to write a product description and make it sound natural while it might really not be. I know ur very experienced with cookware so was hoping you could shed some like on that.
Ceramic pans are your best bet to limit chemical exposure, but they don't last very long.
Thanks. Can you show me an example of a ceramic pan? Does that mean a ceramic coating?
Can't help but notice how the Field pan looks very similar to some pans I have from the thirties and forties. I find the older cast iron pans perform so much better and the finish is far superior.
Could not agree more!!
I just seasoned for the first time a new number 8 Field skillet, right before I watched this video. After watching it I left it on the stove a bit too long so I blued out the bottom more than I wanted, but hey it’s OK. Surprisingly, the black lock pan is my second favorite. It’s rough on the side, but with just a couple of seasonings it works wonderfully. Number three is my stargazer and after that carbon steel.
Nice collection!
I have 3 Field skillets. I have All-Clad, Lodge, Reverewae, high end non-stick and several others. Without question, for anything you may cook, Field should be your go to. It's pricey but it is more than worth it. If I had any recommendation on the Field skillets it is to look at what you cook, and for how many people so you get the best size for you. Good review if a little long. Every new cook will think they need to try each of the pans you reviewed. I understand and did the same. If you simply want to jump ahead, save money, and get the best cooking tools you can then get the Field skillet.
Great video.... I've always used expensive non-stick brands but no more.
my 12 inch lodge frying pan has lasted me the last 14 years have no plans to replace just add more to my collection
I've had my Lodge for three years. It was heavily rusted when I started using it. A little TLC and it's turning out great food!
Funny just watched a video, stainless steel vs cast iron, and on that video show the difference in both which included how to clean each of them and I went to fry three steaks in a stainless steel pan, grilled some squash, for me my son and my wife, tell you what my wife was impressed with a really good dinner.
Cool, thanks
I have two mineral b pans, my favorite by far. It seems like the best cast iron pans are the old griswold ones. I have a lodge cast iron pan that has gotten a smooth finish overtime from scraping it with a spatula.
Hi. Also Neoflam is another Australian company advertising healthy safe cookware. Can I get your opinion on these products too? Thankyou
Sorry, I am not familiar with Neoflam
Lodge pans/skillets are maybe the best pans out there. And its suppose to be rough, not smooth, thats what seperates them. People think smooth is better and when Lodge pans are rough they think its "unfinished" but it isnt. You ask why these pans takes seasoning better but I think youre asking the wrong question. They dont stick when used right, carbon pans does, well sometimes. The rough cast iron skillets have small bumps all over and the fat you use to lubricate the pan simmers in these bumps and makes a floating layer of lubricant between the iron and the food. If they where smoot and perfectly flat the layer of lubricant would be much thinner. Go find out why a golf ball are dented and not smooth and you got a similar phenomena. I have used almost every material pan out there and I ended up with a mix of cast iron and carbon steel. I think I have thrown away tens of aluminium, coated pans and some stainless pans have just irritated me so much that they flew out the window too. What I do to get a good result with both these materials are to let they heat for longer before puting the food in. And watch the heat. People tend to use too much heat and warm up too short before cooking and it burns and it sticks, with every pan really.
I bought a cheap aluminum square griddle to make pancakes. It was lite weight and cheap. It was awful. I learned my lesson.
His number one pan is my number one pan. Mine is 100 years old and still in daily use. I long since tossed my non-stick pans.
Must be old faithful; cast iron. I too also have a 100yr skillet and love it.
His number one pan didn't exist before 2016 FFS. How can you have one that is 100 years old?
@@judsonkr The pan to which I was referring was made somewhere between 1910 and 1925 in Ohio. I don't think about frying pans a whole lot, but I do like cooking with cast iron. I have non-stick, of course, but the feedback, you might say, is lacking with these pans.
@@zeekwolfe5781 Okay. I guess I misread your post or something. I thought you wrote:
"His number one pan is my number one pan."
If fact, that is a copy & paste from your post so, how can it be your guys have the same pan if your pan is 100 years old?
@@judsonkr I have no clue...adios!!
Thanks for this mind opening video for me as someone always cook on nonstick pans..
The difference on seasoing cast iron and carbon steel is simple. It comes all down to physics. Seasoning is a process where the short-chain molecules of a liquid (oil) form long-chain molecules and thus become solid. This process is called polymerizsation ("a process of reacting monomer molecules together in a chemical reaction to form polymer chains"). The polymer bonds to the metal. This bonding process is more effective the coarser the surface of the metal is, for two reasons. Firstlly, the coarse structure gives the polymer better grip to stick to. Secondly, a coarse structure means that the surface of the structure is larger than that of an even structure, as any bump and indentation adds surface structure. Now in the bonding process, the solidifying oil glosses over the surface of the pan, creating a smooth, even top surface, wheras below it finds a large and grippy base to stick to, and any indentation will allow the seasoning to anker into thus reinforcing the bonding.
Sounds very plausible! Though I'd like to add that the rough surface of cast iron is a consequence of being cast in a sand mold, while steel pans are typically formed from rolled sheet. In principle you can make a steel pan with rough surface or a cast iron pan with a polished surface. I wonder if the chemistry and phase composition plays any role in the adherence. Perhaps the polymer (C,H,O) bonds with the graphite (C)?
@@TheLivirus Honestly, this somewhat reminds me to discussions on high-end HiFi gear. You can read so much stuff in glossy magazines with an abundance of technical data thrown at you. What it all boils down to is: can you actually hear the difference? As for the skillets, the question is: does one cook better than the other? In my experience, the answer is a clear no. The basic difference to me ist just this one: cast iron has a much better heat retention (which is great for larger pieces of meat), wheras carbon steel reacts quicker to temparature changes (which gives you more temparature control). Besides, cast iron is so much heavier and some people diskike that. The pan is almost impossible to toss to shift around food. It is also brittle and breaks if dropped. The good news is that both are cheap, versatile and long-lasting. Few mistakes to be made here!
@@HS-wp5vb Yeah, I'm a material nerd haha. Cast iron, in itself, has lower density, lower specific heat capacity and higher thermal conductivity than steels. This would make it lighter and have less heat retention. However, to make up for the fragility and facilitate for mold filling, cast iron pans are typically much thicker than steel pans, giving them higher weight and heat retention.
I bought a USA made Lodge cast iron pan for under $30.00 and its the best pan I have ever used for cooking meats. Just keep it clean and dry and brush olive oil on it before and after each use.
Use avocado oil and not olive oil because it has a higher smoke point
Hi Brian, we suggest that people use a more neutral oil for seasoning. Avocado, olive and coconut are popular but contain fiber, which cooks onto the surface during seasoning and is a culprit in seasoning degradation
Thank you for the great presentation. I would like to stop using coated pans but for example I cook and simmer a lot of tomatoes and I read that is not safe on Cast Iron or Carbon Iron..what would you use? Is enamel coating better for Tomatoes?
Hi, yes, good choice. I would specifically recommend a brand with a black interior, like Staub.
I recently purchased a Staub/Le Creuset copy-cat, 12" enameled cast iron skillet at Aldi's for only $20! The Crofton brand. It looks & feels amazing & I have yet to use it. Considering seasoning the inside of the enamel before first use. For the price, it was a steal, even as an off brand, I just couldn't pass it up!
I have quite a collection of enameled cast iron, seasoned cast iron, carbon steel, stainless steel, glass, & Corning cookware. Along with some older nonstick that is still hanging around. Transitioning away from those.
Most are off brands, Lodge, thrift store finds, etc., but I have one Le Creuset Dutch Oven & one Staub skillet & a De Buyer carbon steel crepe pan.
I love them all for different functions, but seasoned cast iron is probably my favorite. I would love to have a Field or Stargazer at some point. And I've been converting quite a few friends & family away from coated cookware.
Thank you for all your very informative videos! I share them a lot!
My understanding why Lodge is no longer smooth is that they to leave a rough finish to be able to preseason the Pan at the factory
It could be for them however Field makes a beautifully smooth pan with a rock hard 3 layered seasoning, so it's not a requirement.
Buy vintage they are lighter and have smooth bottom.
@@moocow6350 I collect the old Griswold and love them.
@@JayP-kd5rc yup I’m also a collector.
I really liked this video. However, I'd suggest you investigate Barebones cast iron fry pans. They season up great and have the larger cooking surface and depth with the up angle we both like. But the thing I like best about them is the handle. I have two, and 8" and a 10". Two reason the handles are so cool: they are slightly angled for good stove action (one of the features you said you liked on another pan), also they are LONGER than any other I've found on the market. This longer, angled handle makes if easier to manipulate on the cooking source, no matter the weight!
Barebones cast iron pans are made in China
I’m good with skillets, SS, CI and CS. But saucepans I feel I need SS and some non stick. It depends on the task. I make gravy (sauce) for pasta a lot. I use either SS or enamel coated CI.
enamel coated cast iron lasts a long time and can be repurposed with little waste as far as I know. pretty good option although maybe not optimal
What an amazingly huge kitchen! I need it too :D
we went to cast iron about 3 years ago. we will never return to the coated garbage. the garbage doesn't even want the coated pans.
Thanks for the info I have two non stick pans that are already chipped from me using them I'm chugging them in the trash now I plan to buy a cast iron skillet to go with some of my stainless steel & glass cookware that I've had for years.
any links to the pans?
Here are our fry pans: www.cookculture.com/collections/cast-iron-fry-pans
I have been told, and have used crisco in a 350-degree oven to "properly season" a cast iron pan. It's messy, but it has worked well for me. Opinions???
Use Crisco (lard) for years to season cast iron, works great. I apply thin coat (old t shirt) and wipe most of it off. Put flat tray on bottom rack (catch drips) slide skillet in upside down, oven at 375* and bake for an hour, cool and repeat.
@@edro3838 Martha Stewart recommends Crisco for seasoning skillets.
Thanks, such an interesting video. I wish you could compare these to the Swedish, traditional cast iron brand Skeppshult, that would be so interesting to know how it holds up to those in the video. :)
@3:30 Interesting regarding oil usage. How about Avocado Oil for cooking?
Avocado can be great. Just make sure it's thin
Enameled cast iron makes great meatballs !!
So,,, don't stick with non-stick!
I would encourage you to look for some vintage cast iron as well. Some of the best ever made was Griswold and Wagner(IMHO) and they can be sought for the price of a new Stargazer or Field. I recently came across a Wagner#8 pan that's lighter than any modern Lodge with an absolutely fantastic(smooth,non stick)cooking surface. From my research, it's a "stylized logo" produced between 1935 and 1959. Thanks for the great video!
I love my Griswold pan! Smooth as glass. Lightweight too.
I use cast iron for everything. Cheap, non stick, easy to clean, lasts forever, and I can use metal cooking tools. if I was flipping the ingredients out of the pan then a stainless steel is lighter and suitable for that.
If you use cast iron cookware for everything, should iron overload be a concern?
@@zackz4721 I give blood every month, so not worried about it. But good question
@se fi I used to cook mostly with nonstick cookware and read articles that nonstick coating is harmful so I switched to cast iron skillets and recently read articles about iron toxicity, I don’t know what’s actually good for you nowadays...
@@zackz4721 That’s an interesting question. Studies conclude that men usually have too much iron in their blood.
Lodge pans in
Pittsburgh Tn. Are pitted to store heat in their pits. This enables one to hold temperature ( heat) with less energy great company
Cast iron was the first skillet I wanted when I moved out on my own. I still have the same 10" skillet and same size flat one (which I also use as a lid). BUT I did get a 12" several years later, and the weight/size was too much for me to manage, so I gave it to my brother.
I am sick of non-stick pans not lasting though! And not being able to brown or make sauces. I want to get a stainless steel for those uses. Plus for tomato recipes, because I'm tired of constantly stripping the seasoning on my cast iron!
I'm with you on cast iron but what pan do you recommend for acidic foods (e.g. pasta sauce)?
had my cast iron pans for 30+years as good today as the day i bought them or in some cases from people who were throwing them out
they do get better over time 😤
Saladmaster has a line of cookware… stainless, lifetime warranty, 316 Titanium, non-toxic! I love it. It’s expensive but worth it
Saladmaster has had a strong reputation for decades. Good choice.
He's telling us the truth!
That right sir.
About 30 years ago I bought a pan set that I gave to my mother that was perfect, in my estimation. It had an encapsulated aluminum disk bottom, the lids set inside the edges and then the edges turned down so everything poured out without dripping. The handles were hollow steel and were always cool enough to handle without hot pads. After mom passed, one of the granddaughters took them and lost them in a move. They had a signature on the bottom that was not legible so I have no idea of the brand. I looked, unsuccessfully, for awhile to try find another set like it.
Many older brands were excellent! Sorry for your loss!!
Not to mention the health concerns when using non-stick!
I would love your option on cooking with acidic foods such as tomatoes or lemons. They are “not recommended” for seasoned pans. I cook 90% of all my food in cast iron. Thinking of adding carbon steel or stainless to the cabinet. But what would you recommend for those kinds of dishes.
Also you talk about pans a lot but not pots. Sauce pots, Dutch ovens, etc. Can you do a video on them?
Hi Michael, thanks for the note. Cooking with acidic foods has a lot to do with how solid your seasoning is and how often you do it. I use my cast and carbon for cooking acidic foods about 1 time per week and have zero issues. That said, I would not do it daily and I am sure that i would lose the battle in short order and the integrity of my seasoning would not hold up. In this case, I would use stainless steel.
Thanks for the comment about pots. We sell about 6 to 1 frying pan to pots so it's been much more of a focus however that does not mean that I should not talk about the awesome choices in pots. I'm working on some brand vs brand videos at the moment and will get to this concept asap. Thanks!
Haha Chinese wok is actually quite light and no coating.
on gas they are great but for flat cooktops all the carbon steel woks I tried have warped a tiny bit which ruins stability and conductivity. I know use a cast iron wok.
Haiyaa
I have a giant 15" iron skillet, it's the most versatile piece of cookware we own hands down.
I have one of those. Way too heavy I don't like using it. I'll go down to 10 inch cast iron
All seed oils are very inflammatory to the body, it's not a good idea to use these oils if you want to avoid autoimmune diseases.
Pretty interesting comment that sent me to google to check it out and found some fine articles on the subject. Thanks.
Lexxii, spot on. People should get over their unnatural hatred and terror of delicious and nutritious natural fats like lard and butter. These are healthy foods and will sustain you, unlike Frankenstein 'food', such as margarine and most seed oils, which will kill you.
@@alangeorgebarstow I'm confused though because you'd think grape seeds would be healthy, unless using chemicals such as hexane, which from what I've read is used in some of the processing. Is there a chemical free version that would be considered healthy? I'm with ya on butter and lard though...absolutely great stuff.
@@davidjohn8743 I'm afraid I can't help you there. I got most of my information through research when I embarked upon a Ketogenic diet last year and based my dietary requirements-very successfully, I lost three stones-on that. For the past six months I've been on one-meal-a-day (OMAD) diet and my weight has remained the same and I feel much healthier. A wonderful RUclips video called, 'Longevity & why I eat one meal a day' [ruclips.net/video/PKfR6bAXr-c/видео.html], really opened my eyes to adopting a healthier lifestyle. I would recommend watching it to anyone, whether on a diet or not.
@@davidjohn8743
Grape seeds are very healthy, especially against Cancer. They are a very effective antioxidant. However, the process they undergo to make Grapeseed Oil renders it extremely unhealthy and can contribute to Cancer as well as many other illnesses because it is highly inflammatory and it also greatly compromises your immune system.
My Lodge cracked like the San Andreas Fault after only six months of casual use at non-extreme temperatures, just cooking steaks, etc. Glad I have a wide variety of Le Creuset pans and dutch ovens that have been perfect for decades. Why did I buy the Lodge? It was a reversible model with a cast iron top that could also be a cast iron bottom (pardon the poor description but you can see the model online). The goal was to bake bread like I do with my dutch oven, but allowing the bread's sides to be free of contact with the iron during the second half of the bake cycle when it browns. Luckily Le Creuset has started selling a bread oven, but they ain't giving them away for free.... $300 or so.
Sorry to hear. Did you return it?
Damn dude... You're actually a chef who has biceps. Must be from lifting all those cast iron pans, and shit.
💪
I only want to sell you one pan.
Wow that's a man I want to buy from one day
Nonstick cookware is the biggest scam ever perpetrated on cooks ever.
Good review. I have a Field sold as a 12 inch. Really 11.5. Classic Griswold sizing number 10. There are some as good or better. Value is amazing. Have a 9.5 de Buyer that I love. Bought a 12.5 de Buyer Pro and it's crazy big. Recommend 11. The splay on carbon is a cooking surface. Think your carbon would season darker on gas.
How is it "cheating" to have good quality tools?
I mean it as iron cookware is opposite of Teflon, where some call Teflon a 'cooking cheat'. I hope that makes more sense!
I have a 10" "Lodge pan" with the nubbly finish. After working it over with a flapper wheel on the angle grinder, it's as smooth as a well used antique pan. Never mind the "high end" iron.
Cheap ass cast iron is perfect for my cheap ass. I don't need to spend extra money for looks.