I think your cooking skill level is higher than you suggest. This pan is far above anything I'd ever need, but the entertainment and inspirational value of the video is incomparable. Thanks.
Thanks, wetracy! One great thing about cooking is it's a great monkey-see/monkey-do activity. If I see someone on TV making a nice dish, I assume if I practice a little I can make it myself. If I see tom Brady throw a TD pass or Beckham score a goal, I pretty much know I'll never do that. But we can all learn to chop, heat, stir!
I bought my first DeBuyer carbon steel frying pan after watching your videos. Now, I cannot sleep during the nights waiting for the morning to drop there some eggs. Then, I bought my first Turk hand-made pan. Now, way excited to season it as you showed it in your videos. Now, my brother is crazy for the omelettes I make and he thinks to change all the frying pans. You don't know what your videos caused here ...
Sad news from France. Mauviel to discontinue 2.5mm thick lineup due to copper price surge and other undisclosed reasons! Now Mauviel 2.5mm products are almost nowhere to be found on the internet. I was in the market for a skillet over 12inches and was going for Mauviel 2.5mm one but every website said the same thing. The workshop in France does not make it anymore. So I bought this De Buyer copper 12.5 instead. It is currently on the way to me from Germany now and your detailed review already gets me super excited! thx again for great work!
@@UncleScottsKitchen Mauviel is now introducing a new 200 (2.0mm thick) lineup. It replaces the existing 250 lineup. I heard it from official distributors in France. Well. It is sad to see our beloved 2.5mm lineup go. But maybe we could expect a new pancast vid about new mauviel pans?
Hi Uncle Scott, just wondering if you could make a video comparing this inocuivre to a 2.5mm copper pan (say Falk) to see if the .5mm difference in copper thickness really makes no difference in performance as Mauviel claims? Thank you for the great review as always!
Hey Scott, great review! Will definitely try some of the dishes in my Inocuivre, also got one for cheap earlier this year. By the way: I also could get an egg to slide in it first try. I wanted to thank you in particular for your videos. Because of them I have been putting more thought into cookware and cooking, switched my induction hob out for a gas hob and couldn't be happier. Its a night and day difference for searing meat and now I can finally properly enjoy my carbon steel pan. Keep up the cool reviews and videos, wishing you all the best! Greetings from Germany
Beautiful nice wrought iron handle. Mauviel's iron forge burned down. So de Buyer, Matfer Bourgeat, and Falk Culinair are the main companies that still have the nice traditional wrought iron handles with that beautiful gray sheen.
I loved this review so much that it inspired me to rush out and buy the exact same pan off of Amazon. I found a deal on a returned one that I could kinda afford. "Used -like new" it was described as. It arrived in about 3 days in the original packaging which was a little damaged. The pan looked pretty good with only a few minor scratches on the bottom. Even with the scratches the pan is SOO nice looking I hardly dare use it. It is by far the prettiest pan I own. Thanks for the great review.
i fail to see where this pan is better than a stainless steel pan. maybe just as good but better for the price? also, is there a benefit to seasoning a stainless pan? love your videos ;)
Thanks, Gilbert! There are great pans in all different market segments. I have some stainless steels that I have been using for almost 20 years now that do a fantastic job. Also have an All-Clad copper core that is almost a blend. I think with copper you get a little more even and quicker heating, and it looks really nice just sitting there on the stovetop, but I have had a lot of luck with my stainless as well. Just different pans in different segments.
I've got an Essteele copper based stainless pan from 43 years ago and compared to other kitchenware, still looks pretty good and used 4 days a week. Normally I don't care for looks or fashion where tools are concerned but copper based stainless cookware has biased me towards them.
Hey Scott I’ve just bought 2 sauce pans one saucer and one sauté Prima Matera. I understand the advantage of copper there but I’m still reluctant about buying ad copper frying pan over a stainless steel or carbon pro. Did you find this much better then the Affinity ?
Hey Uncle Scott, love your videos. Why is there a difference in the Mineral B Pro handles? Some have a slit cut out like a bottle opener and some have just a "B" ????
I don't know for sure, but I think the long cast iron handle is more of a classic French design, whereas the ones on the Affinity are maybe updated to look a little more modern. Just a guess though!
Hey Uncle Scott so the carbon series is better since you don’t have to be as careful, right? I am assuming this new line 1) you put it in high heat and you ruin it and 2) eventually the stainless part will wear down and you will have to re-apply the 10% layer?
Hi States. Different pans are better than others depending on the task. For a high heat sear, carbon steel or cast iron are fantastic but you wouldn't want to do that in copper. For simmering an acidic sauce (like with tomatoes), the stainless-lined copper is great but you wouldn't do that in cast iron or carbon steel. I think the tin-lined copper can actualyl get ruined, but it would be much harder to ruin the stainless lined. The tin lining will eventually need to be replaced, but I can't imagine stainless ever needing to be replaced.
Hi Scott, can I know what are your thoughts on comparing the mauviel 250 with the de buyer? I'm considering getting copper pan&pot, not sure which one of these two I should get. Much thanks!
One of the reason I want a saute pan in copper/stainless is for acidic cooking. I love my De Buyer carbon steel pans, but I cook with a lot of acid and need to something that is non reactive. Thanks for the review
Thanks, Genius! There are great pans that do well in lots of different categories. I have a tri-ply that works well, I have a copper core that works well, and these 90/10 coppers work well. I think with the regular tri-ply you get good performance and also less maintenance. With the copper, I think you get about the best heat distribution possible and quicker heating times and as a bonus they look really nice. No matter what category of pan you can find something that works well though.
Great review. Just recently found your channel right after I bought my Matfer carbon steel pan. Thanks for the seasoning/maintenance videos. Keep up the good work sir.
It was on their British site (not the American version... I think I spend too much time researching pans) but it looks like they have redesigned their site and I can't find it now. For crying out loud!
You are not wrong about lean pork. Due to the lies that are pushed on us by the so called "experts" regarding fat, there has been an incredible push to raise lean pork. When we slaughter our pigs, there is non stop line of friends and family that would like some of our pork. Nice fat back on the hams and inch thick fat on the back and ribs. I really enjoy your channel and have learned a great deal about high carbon steel pans. I have two of your favorite de Buyer nine inch egg pans. When I do my part they are incredible!
That is exactly three times more expensive than my first car! Man that is the De Buyer heirloom edition! You can buy a lot of no-stick(ish) HCS pans for that kind of money ... and definitely with a cool 'patina'. I appreciate the review, the food looked delicious and as always your review was thorough, objective and highly entertaining.
Thank you very much, Ranger! The cost of these pans is either outrageous or a bargain, depending on how you look at it. Like you said about the nonsticks... this pan might cost the same as five non-sticks, but if it lasts 20 years and you go through a nonstick every two years, it's actually cheaper over the long run. At least that's what I tell my wife when I buy one.
@@UncleScottsKitchen LOL ... Hey keep up the great reviews. They're entertaining and informative ... plus I can use them to justify buying cool pots, pans and kitchen gadgets to my wife!
Hi. Love that you started with fried okra. Yummm. Bacon, yumm. You didn't mention it handle gets hot. Since you have to use med low on stove, can' you use in oven? Bet your wife loves these times you're testing the land since you do the cooking there. Air fry those chicken nuggets, healthier for that 10-5 split with toddler. Peace to you and yours
Hi Kiki. Thanks for the comments and ideas. The handle does indeed get hot. After about five minutes on gas you need to use a mitt. It takes a little longer to heat up on electric, but still gets hot. Do you like the air fryers? I don't have one yet. Might get one to review.
Great to see the 2.0mm thickness performed so well in your video, I'm curious about Mauviel's thinner line (1.5mm) copper pans, if they can deliver most of the performance that the 2.00mm thick ones do I will be very interested getting one, those thinner pans cost substantially less and I personally prefer lighter weight too. Anyway thank you for the great review.
hi^^ i have some 2mm debuyer and also a 1.5mm mauviel. what i noticed is that there are no critical differences in performance between 2.5mm and 2 mm copper pans (probably because you dont use high heat with a copper pan so the mass variation is not that important) between the 2mm and the 1.5mm, on the other hand, you can notice that the heat transfer is not that efficient and you may have some hot spot in the pan. the 1.5 mm (in my opinion) is still perfect for the home use, because the burners are less powerful in comparison to a commercial one.
I made some sausage gravy the other day for the first time in years and noticed the same thing; hardly any grease got rendered (I used regular Jimmy Dean bulk sausage). It didn't matter though; it still worked fine without adding any extra fat. I don't remove the cooked sausage from the pan when adding the flour; you're removing all of the grease that's coating the bits of sausage when you do that, which probably amounts to at least a tablespoon. I just mix the flour in with the cooked sausage and stir it all around over medium-low for about 2 minutes and then add the milk and proceed as normal. If I were to add extra fat, it wouldn't be butter though. I'd add bacon grease, since it's the same thing as sausage grease (rendered pork fat). In fact, I may try that next time even though I don't need to, just to see what it does for the flavor. When I make "egg gravy", which is the same thing as sausage gravy, and is also served over biscuits (or toast), except it has chopped or sliced hard-boiled eggs in it instead of sausage, I do use butter for the roux.
Lemon works better than vinegar and does not have a foul odor!! I cut the lemon in half and pour coarse salt on the lemon and use the half lemon like a sponge!
Thanks, Cheryl! They are sold out but they told me some more will arrive in October. I think you can find them on Amazon, but supply is pretty spotty at the moment.
I just checked the price for that thing in Germany. Now I don't even dare to think what they will charge for it in the US. Good thing, copper doesn't work on my induction stove. Otherwise I might be intrigued. I know they make a version with sandwich bottom which works on induction. But not only are those even more expensive, I also think it goes against the whole idea of using pure copper.
Scott... I want to thank you for your review - again. Especially since I am looking at getting some of the Inocuivre pots! And, this is *EXACTLY* the kind of review I wish I could find for more things! I'm gonna say what I said earlier though... the laugh and applause tracks are taking a lot away from you. You're awesome, and the backing tracks are unnecessary. Some post on the audio might help too! I apologize if I sound nit-picky, but you're not just another youtuber. I know you're going to see a million subs at some point, because you have really well executed videos, and I feel like you are "on par" with a "Food Wishes" style channel. Looking forward to more, and I hope to be here with you when you cross that million sub mark!
As much as I love this pan, I don't think I would pay that much for it, even with hyperinflation prices. I got mine on sale for about 1/3rd of that two years ago... at that price I think it's great but not over $700!
3 года назад
" ...and I think I'm just going to go lay on the couch for the rest of the day" 😆 🤣 We've all been there.
de Buyer... French for The Buyer. de Booooya! Sweet looking pan, great review! So I was going to ask you about Stainless Steel pans prior to the release of this video. I've seen Carbon Steel and Stainless Steel used interchangeably when shopping Amazon, the title saying carbon Steel and then in the description saying it's made of Stainless Steel so was wondering about that. You have answered the question in this video, they are 2 different things and may de "Buyer" beware.
Let me get this straight; De Buyer makes a carbon steel pan that can handle high heat, but coats the handle so you can't put it in the oven. They also make this 90/10 copper clad pan with a cast handle, but it can't go in the oven because it can't handle high heat cooking.... that is so freaking French of them.
When it comes to pans, you can't get much more French than De Buyer! They have tons of handle/pan combos so you could probably find one that works. I like to have one for every task.
That stuff is great... I use it sometimes too. I have a 4 qt. sauce pan that I use to make tea and it gets stained like crazy. That Barkeeper's is about the only thing that will return it to normal,
Having flambe'd a few dishes in my professional career, I don't entirely disagree with the no eyebrows, but I would say more along the lines of no arm hairs.
Prices have gone exponential... I paid less than $250 for mine on some sort of flash sale a couple years ago. At that price, I love it. At $700, weeeeelllllll... I might rather keep my cash!
Scott. That's a $500 pan. I gotta ask. Are you a trust fund baby or hit the lottery? Cause, you're not reviewing the latest Ikea kitchenware offering. You've got some serious Sh*t there.
@@UncleScottsKitchen I guess the best all arounder is a stainless copper clad bit which one...? Atk says it's the all clad. They didn't like the hestan for its tarnish and inferior non sticking.
I think your cooking skill level is higher than you suggest. This pan is far above anything I'd ever need, but the entertainment and inspirational value of the video is incomparable. Thanks.
Thanks, wetracy! One great thing about cooking is it's a great monkey-see/monkey-do activity. If I see someone on TV making a nice dish, I assume if I practice a little I can make it myself. If I see tom Brady throw a TD pass or Beckham score a goal, I pretty much know I'll never do that. But we can all learn to chop, heat, stir!
I bought my first DeBuyer carbon steel frying pan after watching your videos. Now, I cannot sleep during the nights waiting for the morning to drop there some eggs. Then, I bought my first Turk hand-made pan. Now, way excited to season it as you showed it in your videos. Now, my brother is crazy for the omelettes I make and he thinks to change all the frying pans. You don't know what your videos caused here ...
Been working back in time on your videos. Really appreciate the time you put into reviewing pans and cooking in them. Inspiring me to more.
Sad news from France. Mauviel to discontinue 2.5mm thick lineup due to copper price surge and other undisclosed reasons! Now Mauviel 2.5mm products are almost nowhere to be found on the internet. I was in the market for a skillet over 12inches and was going for Mauviel 2.5mm one but every website said the same thing. The workshop in France does not make it anymore. So I bought this De Buyer copper 12.5 instead. It is currently on the way to me from Germany now and your detailed review already gets me super excited! thx again for great work!
Nooooooooo! That's terrible on the thicker copper. Do you have a link to a story or how did you hear about that?
@@UncleScottsKitchen Mauviel is now introducing a new 200 (2.0mm thick) lineup. It replaces the existing 250 lineup. I heard it from official distributors in France. Well. It is sad to see our beloved 2.5mm lineup go. But maybe we could expect a new pancast vid about new mauviel pans?
Hi Uncle Scott, just wondering if you could make a video comparing this inocuivre to a 2.5mm copper pan (say Falk) to see if the .5mm difference in copper thickness really makes no difference in performance as Mauviel claims? Thank you for the great review as always!
How would that compare with an all-clad which is a top of the range stainless steel?
Hey Scott, great review! Will definitely try some of the dishes in my Inocuivre, also got one for cheap earlier this year. By the way: I also could get an egg to slide in it first try. I wanted to thank you in particular for your videos. Because of them I have been putting more thought into cookware and cooking, switched my induction hob out for a gas hob and couldn't be happier. Its a night and day difference for searing meat and now I can finally properly enjoy my carbon steel pan. Keep up the cool reviews and videos, wishing you all the best! Greetings from Germany
Beautiful nice wrought iron handle. Mauviel's iron forge burned down. So de Buyer, Matfer Bourgeat, and Falk Culinair are the main companies that still have the nice traditional wrought iron handles with that beautiful gray sheen.
Holy cow, I had no idea. Is there a new article somewhere about that? Was it recent? That would be interesting to include in a video.
Man, scott, you really outdid yourself in the video with regards to the handclapping sound track!
Bravo!
I loved this review so much that it inspired me to rush out and buy the exact same pan off of Amazon. I found a deal on a returned one that I could kinda afford. "Used -like new" it was described as. It arrived in about 3 days in the original packaging which was a little damaged. The pan looked pretty good with only a few minor scratches on the bottom. Even with the scratches the pan is SOO nice looking I hardly dare use it. It is by far the prettiest pan I own. Thanks for the great review.
What is your favorite carbon steel pan and what carbon steel is the easiest to season. Thank you!
i fail to see where this pan is better than a stainless steel pan. maybe just as good but better for the price? also, is there a benefit to seasoning a stainless pan? love your videos ;)
Thanks, Gilbert! There are great pans in all different market segments. I have some stainless steels that I have been using for almost 20 years now that do a fantastic job. Also have an All-Clad copper core that is almost a blend. I think with copper you get a little more even and quicker heating, and it looks really nice just sitting there on the stovetop, but I have had a lot of luck with my stainless as well. Just different pans in different segments.
I've got an Essteele copper based stainless pan from 43 years ago and compared to other kitchenware, still looks pretty good and used 4 days a week. Normally I don't care for looks or fashion where tools are concerned but copper based stainless cookware has biased me towards them.
Hey Scott
I’ve just bought 2 sauce pans one saucer and one sauté Prima Matera. I understand the advantage of copper there but I’m still reluctant about buying ad copper frying pan over a stainless steel or carbon pro.
Did you find this much better then the Affinity ?
Hey Uncle Scott, love your videos. Why is there a difference in the Mineral B Pro handles? Some have a slit cut out like a bottle opener and some have just a "B" ????
Wonderful pan and great review as usual, thank you and greetings from France.
Thanks, Mascuale and bonjour from Utah!
Wondering the reasoning/ idea/ design of the handle and even versus the proline "Mineral B" & "Affinity"
I don't know for sure, but I think the long cast iron handle is more of a classic French design, whereas the ones on the Affinity are maybe updated to look a little more modern. Just a guess though!
Would you say it's better than De Buyer Affinity (stainless steel)?
Hey Uncle Scott so the carbon series is better since you don’t have to be as careful, right? I am assuming this new line 1) you put it in high heat and you ruin it and 2) eventually the stainless part will wear down and you will have to re-apply the 10% layer?
Hi States. Different pans are better than others depending on the task. For a high heat sear, carbon steel or cast iron are fantastic but you wouldn't want to do that in copper. For simmering an acidic sauce (like with tomatoes), the stainless-lined copper is great but you wouldn't do that in cast iron or carbon steel. I think the tin-lined copper can actualyl get ruined, but it would be much harder to ruin the stainless lined. The tin lining will eventually need to be replaced, but I can't imagine stainless ever needing to be replaced.
Uncle Scott's Kitchen Ok. Makes much sense. Thanks Uncle Scott! I love your cool vids!
Hi Scott, can I know what are your thoughts on comparing the mauviel 250 with the de buyer? I'm considering getting copper pan&pot, not sure which one of these two I should get. Much thanks!
If you have the money, I think the Mauviel 250 is better because it has thicker copper.
@@UncleScottsKitchen Thanks so much for the suggestion! Mauviel it is then! Might as well if I'm planning on paying that much for any copperware.
You might have to start sharing your recipes...that okra and the pork chops with potatoes looked amazing. Love your vids! 👍
One of the reason I want a saute pan in copper/stainless is for acidic cooking. I love my De Buyer carbon steel pans, but I cook with a lot of acid and need to something that is non reactive. Thanks for the review
Love your videos and fancy pan reviews. What are the main differences between this and a tri-ply All-clad or similar? Price, utility, etc.
Thanks, Genius! There are great pans that do well in lots of different categories. I have a tri-ply that works well, I have a copper core that works well, and these 90/10 coppers work well. I think with the regular tri-ply you get good performance and also less maintenance. With the copper, I think you get about the best heat distribution possible and quicker heating times and as a bonus they look really nice. No matter what category of pan you can find something that works well though.
Great review. Just recently found your channel right after I bought my Matfer carbon steel pan. Thanks for the seasoning/maintenance videos.
Keep up the good work sir.
Thank you very much! I would bet you will love that Matfer pan... great cookware. Sincerely, The Uncle Scott.
Could you share the link to the DeBuyer heat chart? I can‘t seem to find it either due to general ineptitude or using a phone for browsing. Thanks!
It was on their British site (not the American version... I think I spend too much time researching pans) but it looks like they have redesigned their site and I can't find it now. For crying out loud!
You are not wrong about lean pork. Due to the lies that are pushed on us by the so called "experts" regarding fat, there has been an incredible push to raise lean pork. When we slaughter our pigs, there is non stop line of friends and family that would like some of our pork. Nice fat back on the hams and inch thick fat on the back and ribs.
I really enjoy your channel and have learned a great deal about high carbon steel pans. I have two of your favorite de Buyer nine inch egg pans. When I do my part they are incredible!
Hi Scott, have you tried the Ballarini carbon steel pan (sold on Bed Bath & Beyond and Amazon)?
I have not yet but eventually I will get around to trying one. It's on The List!
@@UncleScottsKitchen 👍
That is exactly three times more expensive than my first car! Man that is the De Buyer heirloom edition! You can buy a lot of no-stick(ish) HCS pans for that kind of money ... and definitely with a cool 'patina'.
I appreciate the review, the food looked delicious and as always your review was thorough, objective and highly entertaining.
Thank you very much, Ranger! The cost of these pans is either outrageous or a bargain, depending on how you look at it. Like you said about the nonsticks... this pan might cost the same as five non-sticks, but if it lasts 20 years and you go through a nonstick every two years, it's actually cheaper over the long run. At least that's what I tell my wife when I buy one.
@@UncleScottsKitchen LOL ... Hey keep up the great reviews. They're entertaining and informative ... plus I can use them to justify buying cool pots, pans and kitchen gadgets to my wife!
That is a nice looking pan! That sausage gravy got my mouth watering, and my heart aching. lol Thanks for sharing your review. Most excellent.
Thank you very much, Ryan!
I'm curious, has the little Mauviel copper and stainless skillet from your copper pot review grown on you yet?
Thank you for presenting all the great content work, Uncle Scott! You da You D BEST!!! Keep up the excellent work! Mad.RESPEK!!! 🤜🏼🤛🏼
Could ya do a review of your range? I'm considering this or a bluestar.
Hi. Love that you started with fried okra. Yummm. Bacon, yumm. You didn't mention it handle gets hot. Since you have to use med low on stove, can' you use in oven? Bet your wife loves these times you're testing the land since you do the cooking there. Air fry those chicken nuggets, healthier for that 10-5 split with toddler. Peace to you and yours
Hi Kiki. Thanks for the comments and ideas. The handle does indeed get hot. After about five minutes on gas you need to use a mitt. It takes a little longer to heat up on electric, but still gets hot. Do you like the air fryers? I don't have one yet. Might get one to review.
Hi. I don't have an air fryer but it would be healthier to do some things for your toddler in a air fryer, less oil used.Peace to you and yours
Great to see the 2.0mm thickness performed so well in your video, I'm curious about Mauviel's thinner line (1.5mm) copper pans, if they can deliver most of the performance that the 2.00mm thick ones do I will be very interested getting one, those thinner pans cost substantially less and I personally prefer lighter weight too. Anyway thank you for the great review.
hi^^
i have some 2mm debuyer and also a 1.5mm mauviel. what i noticed is that there are no critical differences in performance between 2.5mm and 2 mm copper pans (probably because you dont use high heat with a copper pan so the mass variation is not that important)
between the 2mm and the 1.5mm, on the other hand, you can notice that the heat transfer is not that efficient and you may have some hot spot in the pan. the 1.5 mm (in my opinion) is still perfect for the home use, because the burners are less powerful in comparison to a commercial one.
@@federicomarzocchi7169 thanks very much for the great info! I will definitely use them as a reference 👍
Can you order lids with these skillets?
$18,000 stove? What make and model?
Edit: Never mind. I found it: Ilve Nostalgie 48, right?
I made some sausage gravy the other day for the first time in years and noticed the same thing; hardly any grease got rendered (I used regular Jimmy Dean bulk sausage). It didn't matter though; it still worked fine without adding any extra fat. I don't remove the cooked sausage from the pan when adding the flour; you're removing all of the grease that's coating the bits of sausage when you do that, which probably amounts to at least a tablespoon. I just mix the flour in with the cooked sausage and stir it all around over medium-low for about 2 minutes and then add the milk and proceed as normal. If I were to add extra fat, it wouldn't be butter though. I'd add bacon grease, since it's the same thing as sausage grease (rendered pork fat). In fact, I may try that next time even though I don't need to, just to see what it does for the flavor.
When I make "egg gravy", which is the same thing as sausage gravy, and is also served over biscuits (or toast), except it has chopped or sliced hard-boiled eggs in it instead of sausage, I do use butter for the roux.
An absolutely beautiful pan. Thanks alot for another great review!
Thank you, Carlos!
what is inch and pound?
Lemon works better than vinegar and does not have a foul odor!! I cut the lemon in half and pour coarse salt on the lemon and use the half lemon like a sponge!
Great video, gorgeous pan! Btw, the size pan you were using...already sold out! Maybe I should buy stock in this company!
Thanks, Cheryl! They are sold out but they told me some more will arrive in October. I think you can find them on Amazon, but supply is pretty spotty at the moment.
what size this pan? sorry, didn't get it
I just checked the price for that thing in Germany. Now I don't even dare to think what they will charge for it in the US. Good thing, copper doesn't work on my induction stove. Otherwise I might be intrigued. I know they make a version with sandwich bottom which works on induction. But not only are those even more expensive, I also think it goes against the whole idea of using pure copper.
Hi uncle....when will you test de buyer Affnity pan...? Congratulations for your videos....you are the best in youtube!!!!
Thank you very much, Arce! I have not tried the Affinity yet but I will try to get one on the proverbial List of Videos To Do!
I am slowly adding to my Affinity collection. Easily the best pans I've ever had.
Scott... I want to thank you for your review - again. Especially since I am looking at getting some of the Inocuivre pots! And, this is *EXACTLY* the kind of review I wish I could find for more things!
I'm gonna say what I said earlier though... the laugh and applause tracks are taking a lot away from you. You're awesome, and the backing tracks are unnecessary. Some post on the audio might help too!
I apologize if I sound nit-picky, but you're not just another youtuber. I know you're going to see a million subs at some point, because you have really well executed videos, and I feel like you are "on par" with a "Food Wishes" style channel. Looking forward to more, and I hope to be here with you when you cross that million sub mark!
Awesome video! I could feel the effort behind!
went on to check prices today, the 12.5 inch is 705 dollars ouch!
As much as I love this pan, I don't think I would pay that much for it, even with hyperinflation prices. I got mine on sale for about 1/3rd of that two years ago... at that price I think it's great but not over $700!
" ...and I think I'm just going to go lay on the couch for the rest of the day" 😆 🤣
We've all been there.
love your videos look forward to other carbon steel reviews how about made in cookware brand????
Thanks Harley. I will eventually get around to a Made In... it's on The List but I am slow!
de Buyer... French for The Buyer.
de Booooya!
Sweet looking pan, great review!
So I was going to ask you about Stainless Steel pans prior to the release of this video. I've seen Carbon Steel and Stainless Steel used interchangeably when shopping Amazon, the title saying carbon Steel and then in the description saying it's made of Stainless Steel so was wondering about that. You have answered the question in this video, they are 2 different things and may de "Buyer" beware.
The DeBuyer (insert audio file) pan killed me lol
same!
Great review as usual!
Thank you, Olivier!
Good job Scotty
Thanks, Web!
Let me get this straight; De Buyer makes a carbon steel pan that can handle high heat, but coats the handle so you can't put it in the oven. They also make this 90/10 copper clad pan with a cast handle, but it can't go in the oven because it can't handle high heat cooking.... that is so freaking French of them.
When it comes to pans, you can't get much more French than De Buyer! They have tons of handle/pan combos so you could probably find one that works. I like to have one for every task.
Thanks for the good content, love your jokes!
Thanks, Lulia! My wife hates comments like these because they only encourage me to make more jokes...
absolut awesome vid dude !!! cheers from germany
Guten tag from across the pond! Thanks, GG!
Excellent review. Very creative.
Thank you, Rudy!
Vinegar works great but I like Bar Keeper's Friend.
That stuff is great... I use it sometimes too. I have a 4 qt. sauce pan that I use to make tea and it gets stained like crazy. That Barkeeper's is about the only thing that will return it to normal,
Would like to see you Brown meatballs in this pan .
I will put that on the list!
@@UncleScottsKitchen great, I find browning a meatball is almost like the fried egg test. Not done right they fall apart .
7:13 sausage gravy. Yum 🤤
It's damn gorgeous
Great Video! Dying for some fried Okra!
16k for the range?! Jebus, Uncle Scott, what on earth do you do for a living?
Nice video y got me take my sub :)
Having flambe'd a few dishes in my professional career, I don't entirely disagree with the no eyebrows, but I would say more along the lines of no arm hairs.
$700 😳
Prices have gone exponential... I paid less than $250 for mine on some sort of flash sale a couple years ago. At that price, I love it. At $700, weeeeelllllll... I might rather keep my cash!
You better like this pan a lot, your wife will kill you if you spend this much money and end up not liking it. 😅
Great review. Horrible (really horrible!) applause gimmick.
Please ask them how to pronounce "Maigret".
"may-gray"
@@jasonyoung6420 Merci boo coo...
Although it doesn't apply to me, the Italian equivalent is "magro."
who even does bacon on the stove anyway?
I sometimes cook it on the barbecue grill, depending on the amount of mess and aroma I want to deal with. How do you cook it?
Ik you leave the jokes and annoying clapping behind, i think it would be a valualble review
I just couldn't deprive the world...
Scott. That's a $500 pan. I gotta ask. Are you a trust fund baby or hit the lottery? Cause, you're not reviewing the latest Ikea kitchenware offering. You've got some serious Sh*t there.
What's the best fry pan?
That is a philosophical question!
@@UncleScottsKitchen I guess the best all arounder is a stainless copper clad bit which one...? Atk says it's the all clad. They didn't like the hestan for its tarnish and inferior non sticking.