The Seasoned Iron: Big update regarding Victoria Cast Iron + Cast Iron & Carbon Steel News
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- Опубликовано: 9 сен 2024
- Links to all of the cookware talked and featured in the video
Smithey Ironware
smithey.com
Field Company
fieldcompany.com
Lodge Cast Iron
www.lodgecasti...
Fourneau Bread Oven
www.fourneauov...
Santa Barbara Forge
sbforge.com/#k...
Cast-A-Way Carbon Steel
castawaycarbon...
De Buyer Carbon Steel
debuyer-usa.com
Matfer Bourgeat Carbon Steel
matferbourgeat...
Mauviel Carbon Steel
mauviel-usa.com
Victoria Cast Iron Signature Series
victoriasignat...
Victoria Cast Iron
Victoria Cast-Iron Skillet, Pre-Seasoned Cast-Iron Frying Pan with Long Handle, Made in Colombia, 12 Inch a.co/d/5cw1FE5
Luis you’re a man of resolute. I appreciate your follow up concerning Victoria CI. I’m happy to hear Victoria CI responded the way they did. I’m more prone now to purchasing their CI. Thanks for your informative channel!
Much appreciated
Wow! Victoria actually looked into the issue, acknowledged the problem, and detailed their remedies. That is pretty impressive. I like the 12" skillet I have from them, and will keep them in mind when I get around to buying either a griddle or comal to use on the gas grill.
Solidteknics claims that their low carbon steel cookware is fully compatible with induction stoves. Almost all of their Aus-Ion and US-Ion products are 3mm thick, which makes them highly warp resistant, like the thicker French carbon steel pans. The cooking surface of my 12" US-Ion skillet is very slightly convex.
I have a Matfer 9" carbon steel pan that I love. I like it so much that I purchased an 11" that I had to return because the bottom wasn't flat and spun. Bought another and had the same issue so I gave up on Matfer. I understand they updated their carbon steel pans by manufacturing the bottom with a slightly inverted bowl to adjust for expansion. I may give them another try. I did just purchase a 12" Victoria cast iron. Very affordable at $25 off Amazon. Can't wait for it to arrive, season, and give it a go. Thanks for the informative videos!
Thank you 🙏🏽 appreciate the kind words and I’ll be posting more on Carbon Steel cookware. I have an upcoming video with Matfer, Mauviel, and De Buyer.
That's right Luis, you leave NO STONE UNTURNED. You dont cut corners talking to those ppl😂 You tell them da Good, da bad, da Ugly. Your don't review for those ppl & come fib to your subbies. Keep them straight & keep giving it to us str8t!!! & NO, dont spend your $ on that $300+ oven, they should send you 1 for your free99 advertisement for them. Know your worth & valuable time. We appreciate all you do & bring to da table. Thank you Luis. Be blessed.
I….CONCUR
Yes I agree with Cynthia plus happy wife happy life lol
@@xxgrannyxx318 haven’t you heard Granny?? It’s been UPDATED…it’s NOW…happy spouse, happy house…
Thank you for the informational video. I love the format!
Great video Luis. I'm with on Victoria Cookware. I'm sure I mentioned to you about my experiences with their cast iron pans, griddles, and dutch oven. All of my pieces were easy to season and are now smooth and easy to care for. I have not picked any of the new signature pans as of yet.
I sent my Cast-A-Way skillet back to the company. They offered to make those adjustments to the handle as you mentioned for me. Good customer service from them. I should be getting the pan back in the next few days. I'm eager to see how it turns out. I'm really enjoying your coverage of carbon steel pans. I just love cooking with them and watching the seasoning slowly build up over time.
I got a USA Solidteknics 12 & 7.5 lightened quenched 2 weeks ago. New to carbon steel. Very happy so far.
Awesome! I really need to get a Solidteknics, everyone keeps telling me they like their skillets.
I have a Field #8 and a Griswold small logo #8. The Field is a nice pan but I paid 145.00 for it and there is just something special about vintage cast iron pans to me! I restored the Griswold from found in the ground rusty and caked with mud so I like it better. Also you can get a Lodge for 20.00 and you don't have to worry about scratching it! After you season the Lodge it is just as good as any pan made and better than some!
I’ll be honest I am partial to vintage as well but I believe that modern cast iron is doing really good as well. So many companies to choose from and all of them have something different to offer
Agreed with you. Even Lodge is not refined but they just cook everything well. My workhorse in the kitchen.
Kuddo’s to Victoria ♥️ this is awesome, I personally do not own any Victoria cast iron, but I have considered buying their products. Thank You, for this video
One nit-picky detail: In the absence of the polymerized oil layer, you are down to bare steel not bare iron.
Great channel, I've fallen behind keeping up with some of the videos will have to catch up. Thanks for making these. We have a lot of Lodge and others. About to try the Lodge bread loaf pans. Still trying to talk myself into a Field or maybe a Finex because they look so good. Can't decide lol.last edit, I wanted to add the Lodge ci lid for my 12" skillet is fabulous, the basting feature with the little knobs works beyond anything I expected. It's by far my favorite addition lately. Take care.
Awesome! Thank you!
@@luisj.castironcooking just saw Victoria's sale and forgot it's 40 percent off!
Wonderful
Luis!! Great video!! I Love my matfers, the 8” AND the 10”. ..however…I think I like my McMurry Vaquero, even better, seems thicker, like your SB forge. As far as Victoria, I’ve always been a fan, one of my 1st CI purchases, and I’ve got quite a few, as well as the 8” tortilla press..(2), lol..I’m impressed they manned up n admitted their boo-boo, and are making it right, even retroactively. I agree they are the Colombian version of Lodge..I Would be interested in the polished and soft, …IF….the price was right.
Now I want a McMurry pan!
@@oneduelist I’ll tell you I LOVE my McMurry Vaquero skillet!!
So far I only have American made Cast Iron except for my wife's enameled Iron. But to be honest I really like the look of your Victoria skillet you just received. I would have been so bummed out to have had all the seasoning wash off the way it did. Hopefully it will eventually develop the same dark look. Hey maybe they will surprise you and ship you a new one when they get everything figured out. The only thing I don't think I like about it is that center piece of the handle, it's not necessary for me just a single color black cast iron handle lol. I find out about more cast iron manufacturers here than anywhere else. Before I found your channel I only knew about Lodge, Stargazer, Finex, and Field.
I have the Victoria 10", 12", and 12" Signature (polished finish). I love Victoria, but don't think the Signature is necessary. Honestly, I have Fields (my favorite high dollar), Stargazer, a Lodge (my old workhorse and US made, but Victoria has longer handle and better pour spouts). I also have a 100 year old (?) Wagner. I live in two places, hence the quantity of pans. Were I starting from scratch, I'd go Victoria on the affordable side and Fields on the higher end. Just my .02 worth. Fwiw, in the world of carbon steel, I'd go with the DeBuyer Pro line. I do have the Matfer Bourgeat that America's Test Kitchen recommended, which I like. But, if starting from scratch, I'm on the DeBuyer Pro line for my carbon steel needs.
I see the whoopsie skillet is available on the Victoria web page and I like unseasoned skillets, $117 is more than 4 times what I've paid for a skillet. After 60+ years of cooking in cast iron, I don't have any problem cooking in any of them but, I don't like buildup on my pans. I like my The Favorite a lot because I know it's 120 years old or older but, I can cook just as well in a Lodge pan I bought new less than 20 years ago.
I love my victoria and glad to hear about this level of follow up. If you can let us know about the whoopsie sale that would be nice. A numbered peice would be neat.
Well after seeing this vids I decided to take a chance and pull the trigger on the 12" woopsie Victoria. Question is whether only the cooking surface falls off or the entire thing (bottom, sides, handle, etc.). I may just nuke it with barkeeps friend right away. So I can do the entire thing all at once.
I just pulled the trigger as well, how is your seasoning holding up?
Hey did you ever get the smitheys carbon steel wok?
I have not. Still waiting for a good time to purchase