This is an old video, check out my latest video comparing cast iron vs carbon steel vs ss vs Nonstick! Why Non Stick Pans Can Encourage Bad Cooking Habits th-cam.com/video/7KJxk04MZv8/w-d-xo.html
Another advantage of carbon steel skillets is that they are dirt cheap compared to cast iron. For the price of one medium Le Creuset cast iron one I can buy a complete set of carbon steel skillets.
I've been cooking for 50 years in cast iron. I have cast iron the I got from my mom that she got from her mom and she got from her mom. I am the forth generation to cook in these pots and I love them.
Thank you for this video. I have used cast iron cookware for decades. I'm an old man.... lol I have, quite literally, hundreds of pounds of cast iron cookware... skillets from 8" to 16", indoor dutch ovens, camp dutch ovens (6", 8", 10", 12", 14"), bread pans, cake pans, corn bread pans, sauce pans. With only a couple of exceptions all are Lodge brand. Why Lodge? High quality made in America. The reason I appreciate this video so much is that given my age and growing inability to deal with the weight I will need to transition to something different. Right now, if I need to cook something in the largest cast iron, I call my son and he will help with the manual labor of lifting, etc. I'm fiercely independent, though. With your video I believe I can start transitioning to carbon steel for anything in a fry pan. Dutch ovens for outdoor cooking? The little ones I can handle. The 14" with a turkey in it? I'm glad my son lives very close. :)
That’s wonderful! I’m glad you found my video helpful. You have an impressive collections of cast iron goodies. Sounds like you’re blessed with a wonderful son that’s always near by. Thanks for watching my video. Happy cooking
You can roughly save one-third in weight for a similar cooking experience when using carbon steel compared to cast iron. There are lighter (thinner) carbon steel skillets. But a lighter skillet also loses many of the properties that make iron cookware so desirable. Less mass means less heat capacity. The skillet reacts faster to changes in heat which is not necessarily a good thing when cooking on electric stoves. It means the skillet doesn't smooth out power cycles that well. Thinner carbon steel skillets are also more prone to warping issues, especially on closed heat. I prefer heavy carbon steel (Turk Professional [aka Matfer Bourgeat] or DeBuyer MineralB / Carbone Plus) with 3mm material thickness (2.5mm on the smaller skillets). If you want lighter skillets, there are brands like Lodge or Mauviel.
I've been a supporter of Cast Iron, for quite a few decades now. I have about 400 pounds of Lodge, a few Wagner and Griswold skillets, and 3 Shopsmith 10ER tools. (Unlike the current [1954 Mark 5] the Model 10 was Cast Iron, wherever it could be.) BUT, and it is a big one, my friend Arthur moved in recently, brought his brother, Carpal Tunnel with him. Still use Cast Iron everywhere I can, but it hurts! Arthur, (Mister Ritis) drinks all my ethanol, and leaves me the hangover! And, I rarely lift the Model 10 into vertical drill-press mode. (Do have one, hanging on the wall, for just that purpose.) steve
In Europe the enamelled cast iron skillets are popular. If you get the black matt interior, they are meant to build up patina, similar to raw cast iron seasoning but different somehow as it is very thin and hard and takes time. I have a Staub 12 inch skillet, and oval Dutch/French oven and one from a Swiss company that does not make pans anymore. The patina it builds up allows me to fry an egg with hardly any fat compared to the Lodge seasoned skillet. And you can use acidic sauces and it never rusts. So this would be my one and only skillet if one can only pick one... Plus they look good.
I was so sick of non-stick pans being great the first week and slowly becoming more sticky. Not to mention roommates who would use metal in them and destroy the coating. Your channel made me get a stainless steel pan and I love it. Today I cooked an almost ZERO fat/oil Chorizo and gnocchi dish where I used the fat from the Chorizo to cook the gnocchi in. The gnocchi would usually stick in my non-stick but came out so easily in the stainless. I also went ahead and ordered a Carbon steel (wrought iron?) pan which cost me less than half the stainless did. It's going to be my go to for some egg dishes.
I grew up on cast iron cookware and have tried carbon steel. I just bought a new carbon steel wok that I plan to season over the weekend. Still dithering over the oil. But, my go-to cookware is stainless steel. I have had the same set since the 1970s. I know them well and how to use them. They don't take up too much room on the stove top and are perfect for making oatmeal, pasta, sauces, spaghetti sauce, pumpkin seed milk, tofu, potstickers, and the occasional pork loin blade steak. I still use my cast iron dutch oven for non-acidic stews and stovetop bread baking.
Some of the best cast iron I have ever found were from garage and estate sales. After cleaning and seasoning, they turned out great. Lifetime cookware!
@@denisebayer8748 sticky seasoning is usually 1) too much oil was used 2) you didn’t season it in the oven long enough 3) you needed to go above the oils smoking point.
@@tomwadek I have my Mom's 1952 Sidney, Ohio #8 cast iron pan. Smooth as glass on the inside and about 1/8" of permanent "seasoning" on the outside. I estimate it's made something on the order of 25000 meals.
Carbon steel is by far my favorite but a con worth mentioning is that they don't do very well with acid. If you use lemon or tomato a lot, it'll strip the seasoning
If seasoned correctly, this is actually a myth. I cook acid- rich foods in my cast iron all the time. I don't store the food in them. My chili pot might simmer with meat and tomato sauce for 24hrs, and doesn't have a problem. Lots of thin coats of oil is the key. It needs to be so thin that it isn't even shiny on the surface when you are seasoning.
Lodge has texture for a reason. They believe the texture helps seasoning stick, and the air pockets helps food lift off after it reaches the correct temp. It also gives a place for water/steam to go if there is some so the food doesn't boil by accident. Sanding makes it more non stick but the texture has a purpose too
I've sanded down a couple of my cast irons and I have notice that the ones with texture tend to develop a better nonstick surface. I cook mainly with cast iron for over 12 years now.
I never sanded my Lodge. It got smooth very quickly, just with the seasoning filling in the gaps in the roughness. Today, 20 years later (!), I rarely have to season this skillet, and the cooking surface feels and looks like a fine glass layer.
Whenever you want something to stick like paint or glue, you need to "rough up" a smooth surface so the paint it glue will hold. I find that the rough lodge surface holds the seasoning better.
I've never considered a Carbon Steel skillet before but after watching this well done and informative video I see I need to add one to my Cast Iron/Stainless arsenal.
My first cast iron pan is from my great aunt, made in the 1920’s. We have some that are older but my auntie’s is my daily go-to for the last 35 years. I seasoned it , use a bit of soap and hot water, dry and lightly oil. I turn on the oven when I start dishes, shut it off and stick it in to dry. No fuss. I use an old Revereware SS skillet from a yard sale constantly, since I use a lot of tomatoes in cooking. The fond really is incredible. Never had a carbon steel pan but this video will make me keep an eye out for a thrift store/flea market score! Looks awesome.
Thank you for your honest answer. I love my stainless steel skillet. I love my wok. Found something perfekt one year ago, or better finally decided to give the money and buy le creuset. Le creuset offers a mix between skillet and pot. It is white enamel on the inside and you can chose several bright colours on the outside. This skillet is my absolute best skillet ever. I do everything in it. It has a lid and no matter what, it is just perfect. Vegetables, meat, sweets, even popcorn. Love it. It is French, it is expensive, it is the best.
When my serious cooking adventure began I started with All-Clad. Got a 10 piece set that came with a 10" skillet. Used it for everything except eggs. ( Used a throw away non-stick for eggs). Then I got a 10" Victoria cast iron pan. That pan changed my cooking technique forever. Best 10 I've had to date. After use and seasoning It became my go to scrambled egg pan. Ultra smooth surface. I little butter and that baby can cook. I bought their 8" for small amounts and its the same. Next I decided to try carbon steel. 11" Matfer Bougeat was first. It's a beautiful pan. Well seasoned now and it's excellent. Got their 9 1/2" pan next. It took longer to season but it great now. Current pan in the seasoning cue is a 12" de Buyer crepe pan. It doesn't much use yet but it's getting there.
Hi Douglas. Thanks for watching. I’m addicted too. My wife thinks I have too many pans but I love cooking and they are seriously a work of art. I love the seasoning process and seeing the pan get better and better. One day I’ll pass all of them to my children and who knows, maybe they will pass them on to theirs. It was great hearing your story! Happy cooking!
came here to say victoria are great. I have a bunch of griswold cast iron (from my grandmothers attic), but bought a 10 and 12 victoria and love them, came pretty smooth and took a couple cooks to season. spend $20 and $30 on each respectively. Easily compare to griswold. Have a lodge griddle that I had to sand down, but works great now.
@@At0micAllison yeah, used an orbital sander with 110, then 220. Worked fine. Youre not gonna get a mirror finish, but it is good enough to get rid of that rough surface.
Great review! I like this channel. We grew up eating mom’s cooking in the 60s from her cast iron and Revere Ware copper bottom, long before Teflon and cheap aluminum became normal. I inherited the all the cast iron and Revere Ware including the cast iron “comal” which produced hand made tortillas, carne asada, grilled salsa and onions all in the same day for dinner from one skillet. Thanks to the recipes from McCall’s, Ladies Home Journal, etc, mom took us around the world in a week, one plate at a time, year after year. Mom was passionate about what her family ate. Pure love. As chef/owner of Cafe T, we use only SS and carbon steel. In our SS collection we have All-Clad D3, Caphlon 3ply and my favorite, Kirkland copper core. We purchased Spanish carbon steel, French style, but compared to the Lodge Carbon steel, no contest. I highly recommend the Lodge carbon steel. They sear, char, sauté beautifully and come pre seasoned. They are heavy and stable. You will need two hands but as with all European style skillets, the handles are long. As for sticking, I discovered that not only are are vegetable oils (polyunsaturated) and most seed and grain oils unhealthy but they are also your skillets enemy. Therefore, we us only tallow, chicken and duck fat, ghee, avocado oil, olive oil and occasionally, lard. So good, healthier and easier clean up. Finally, never use Teflon or aluminum on your loved ones, guest and customers. Also, ditch the MSG. Everyone will taste the difference and keep coming back for more. Thank you. Bon Appetite y Buen Provecho!
Wonderful, thank you for sharing your experience and your mom’s stories and love for cooking. I’m glad you found my channel and are liking the content. Take care and happy cooking!
Great video, very informative. I have cooked exclusively on stainless steel and cast iron my whole adult life (I'm 65). I have recently been hearing a lot about carbon steel and am considering investing in one. I especially appreciated the egg test at the end.
For the smooth surface on cast iron, just build up more seasoning, and it will smooth itself out naturally. It does take all day to do this with a new or cleaned pan, but it is so worth it.
While that works, a proper seasoning layer is so thin that it would take enormous amounts of time to get to that point, and thicker layers are less durable. It makes more sense to use sandpaper to at least knock down the high points, nothing more than 180 grit because the depth of the scratches from 180 grit match the thickness of a proper layer of cast iron seasoning. Thinking about it that way, each stroke you make with sandpaper equals one layer of seasoning, you could get the same amount of smoothing done in a minute as you would in days worth of seasoning. You also don't risk the thicker less durable layers of seasoning pooling in between the rough surface when trying to build up the layers. Long story short, if you can build up seasoning layers that fast then they're too thick and they're not going to be as durable or non-stick as properly smoothed cast iron seasoning should be.
Love the Smallville shirt. Great show. My daughter and I met Tom Welling and Erica Durrance earlier this year at Galaxy Con. They were both really down to earth people.
I have a sydney arc skillet that was passed down to my mom from my great grandma that is unbelievably amazing to cook with. After I completely restored it to a perfect seasoned finish, I have yet to have anything stick to it at all. It's a genuine pleasure to cook with.
I have the Lodge cast iron 10" and 12". With a bit of cooking those grooves fill in. I never sanded it and it has been my kitchen workhorse for years now. Recently i'm trying to dabble in stainless steel. I really appreciate your videos, they've been very helpful
any fat on the outside of a pan works but inside the pan i use ONLY bacon fat - bacon fat leaves a very very smooth finish. anything else leaves a kinda pebbled finish.
Same with me, I cook with them a lot. Made a lot of bacon in them. Seasoned them a few extra times with bacon grease and my rough pan was smooth. Thanks for the video.
This is one of the very few skillet vids that I would recommend because it's factual and well informed. Bottom line of course, you can do nonstick (or near nonstick) cooking in any pan if you pay enough attention to the details ... especially temperature, and timing with the oils and the things you are cooking. With practice every pan is nonstick. Stainless is the trickiest. Match the pan to the job. That come with experience. This video is a good place to start getting good info and learning how to go forward. The info about fond, excellent. I would just add my own first rule: Never buy any good cookware unless it is on sale. Why pay full price? Heh. I am a cheapskate among my other strengths.
Brilliant videos my friend. Easy to watch, inspiring and informative good luck with what ever your doing and thanks for sharing your experience and knowledge
Carbon steel is what I primarily use for most of my cooking. The weight benefits, heating up quicker, reactions to heat changes, being able to flip/maneuver my food, durability, and having a smooth surface (aside from Lodge's carbon steel skillet) are reasons why I prefer my Debuyer carbon steel pan. I still use my Blacklock and old BSR cast iron skillet (primarily for baking and frying) but when it comes to cooking I tend to reach for my carbon steel pan instead. I also use stainless steel as well.
I love cast iron. It’s too heavy for my mom. She’s going to be 70 soon and can’t lift it. Carbon steel seems to be the best alternative. Great video. Factual and accurate.
I've taken my palm sander, starting with 120 grit and finished with 400 on my Lodge and my Tramontina with excellent results. This makes cooking and cleaning much improved, less stick and easier to clean.
that actually is a waste of time. the pre seasoning sux, i agree but the bumpy surface has shown to hold seasoning in a more consistent fashion and also to guard against scraping off seasoning when cleaning and the spatula glides over the tiny lumps but the base seasoning does not get scraped off. Chinese lumpy pimpled cast is another story and is not consistent, grinding that would improve.
I grew up using stainless steel, and I've never found the love for cast iron so many seem to have. I splurged on an All-Clad 4 qt 5-ply weeknight pan years ago. With the help of Barkeeps Friend, it still looks new despite being used multiple times every week. I'm tempted to try carbon steel now, though.
I'm 77 and I've never used 'non-stick' pans. I've never had anything except Lodge Cast Iron - various pieces - a French Carbon Steel Crêpe Pan - and a couple of Stainless Steel Skillets including old Revereware with copper bottoms. I have a really old 12" Wagner Cast Iron Skillet. These are my treasures. Totally agree about seasoning new pans, and oiling the Iron or Carbon Steel after washing.
I use a Matfer Bourgeat carbon steel skillet for 99% of my cooking, and have for a dozen years, so the seasoning(s) have been very thorough, but I'm here to tell you - you can still lose it almost entirely by cooking acidic liquids for long periods of time. I lost all of my seasoning on the sides of of the pan this way, though not the bottom, at least not all of it. I've also lost it entirely by leaving the thing on the heat accidentally, and it just burned off. So, yeah, once seasoned, they're almost indestructible, but you do want to take reasonable precautions. I do not cook tomato sauces in it anymore. I bought some vintage Matfer (Mauviel) copper pots for that kind of stuff. Cool video!
Enameled cast iron Dutch ovens are for making sauces and soups. The enamel coating protects the cast iron from acids in your sauces. They don’t require seasoning like bare cast iron requires.
@L B What doesn't give you cancer? In my opinion, it's best to completely avoid only the more severe carcinogens. As for the milder ones, just use them wisely and in moderation to mitigate their worst effects. But to think you'll be able to make it through life avoiding every single thing that's bad for you is some naive paranoia. Just don't smoke cigarettes, work with asbestos, consume any lead, etc. Just avoid the big ones and live a moderately healthy lifestyle and you'll live a full, long life.
I just purchased a ceramic cast iron Dutch oven-- the ceramic is white--no color. I love it -- even make an omelette in it. It is very heavy, as any cast iron is.
I have griswold, wagner and lodge cast iron skillets. Bought two lodge carbon steel skillets on sale at my kroger grocery store a fee few years back, love them. My first set of cookware was was copper clad stainless. I use all of them.
I’ve got cast iron, carbon steel, stainless steel and enameled cast iron. They all have their strengths and weaknesses. Just spend the time because there is a learning curve. I totally agree that stainless is amazing for sauces (think steak au poivre)! Great video, very even handed and complete.
Ken McCasl I came to essentially the same conclusion about pots and pans. After cooking for many years I concluded that some pans work better than others for specific applications. Attempting to sear and brown food with a stainless steel pan ended up with food sticking to the bottom and the pan warping from the heat. Cast iron pans are heavy but can take almost any amount of heat and don't warp. If properly seasoned, food will not stick to the bottom of a cast iron pan. You can't season a stainless steel pan but sticking can be prevented by cooking at a lower temperature. A carbon steel pan offers the advantage of light weight and a seasoned pan surface. The compromise is, a carbon steel pan does not distribute heat as evenly as cast iron and requires constant motion over the burner to prevent burning. Aluminum pans solve many of the weight and heat distribution issues but it is reactive with the food and I avoid using it. I avoid using non-stick coated pans for the same reason. What we now call cast iron is actually cast steel. Many of the antique cast pans were cast iron and would often crack if subjected to a sudden temperature change. This could occur from deglazing. Because cast iron pans are heavy, professional chefs prefer either aluminum or carbon steel 8 inch skillets. Professional cooking is a compromise between meal quality and time reduction. It is not necessarily about improving flavor. To save time, professional chefs cook at extremely high temperatures and flip food in the pan to prevent burning. This does not make the food taste better than cooking at a lower heat but losing a couple of minutes per meal over a 10 hour shift adds up and cuts into the restaurant's profits. Cooking in a restaurant is a job but cooking at home can be a passion. Many of the things professional chefs do have reasons that have been long since forgotten. The reason meat was dipped in batter before being placed in a hot pan was to cut down the hot spatter from the grease; not to improve the taste of the cooked meat. The reason chefs wore hats in the kitchen was to prevent their sweat from dripping into the customers meals; not to show off their rank. The reason professional chefs cook at high temperatures and flip food in a skillet is to reduce the cooking time; not to make the food taste better. When you cook at home you don't need to be concerned with a straw boss screaming at you threatening to end your livelihood if you don't hustle. Cooking at home allows you the opportunity to maximize the flavor of the meal and not be concerned with cutting time corners to minimize the cooking time. david
I'm still miffed with cooking eggs in oil. Butter works so much better and you don't need as much. Just enough to coat the bottom. Not 1mm deep layer of oil. I could barely get eggs to flip in oil, but I can cook eggs in butter w/less temp w/ longer preheats. I do have a SS skillet but haven't really cooked in it much.
Hi, thanks for watching. Butter is great to add flavor but remember you need some oil when cooking with butter. Butter burns very quickly and adding oil will actually help it not burn as quickly. For this demonstration I only used oil and tried to keep things consistent between the 3 just to demonstrate the non stick abilities. Thanks for watching. Let me know how you like your ss skillet! I love them for “fond”. Takes my sauces to a whole other level!
@@tomwadek I get the combo thing but don't need it for CI/CS low temps + heat retention take care of that. That "magical window" I hear you need to reach w/SS skillets is a little daunting to me, where water balls up and dances around. Plus I hear it gets smaller/less forgiving the cheaper the pan is and mine is an Emeril from HomeGoods(?). I do have to play with it more so I know what I'm doing if and when I need it.
@@djC653 thats true, theres a sweet spot with SS. A window of oppertunity lol. But, it closes very quickly. A higher quality SS has a longer and better window but yes, SS is not very forgiving.
I did the same with sanding my cast iron pans, went with finer and finer grit all the way down to 20,000 grit to the point that it's almost mirror smooth now, the thing is amazing and works better as a nonstick pan than my brother's ceramic nonstick pan.
It depends how wrecked the pan is tbh, mine wasn't that bad but I was just wanting to knock down all the rough coating lodge put inside so I started with like 200-ish and just doubled up from there when i could like 400/800/1600/3200 and made sure to smooth it all out as I went along, you gotta make sure you don't accidentally sand any low spots into the pan or make the thing uneven by accident or it won't work properly.
Thanks for this video! Was looking fot the cons on carbon steel/cast irons, cause I've just met one : soon after the first seasoning, the sauce I made from the cooking of a steak in my new pan, ripped most of this new seasoning off. Glad to hear that waiting for a good seasoning to build up will solve this issue. Guess I got to get my myself a inox pan in the meantime.
Our family of ten (Dad, Mom, and us 8 kids) used our 12-inch cast iron skillet for: Scrambled eggs for Saturday breakfast (us kids were home from school then). Fried potatoes for dinner (sliced and fried in Crisco). Mom’s upside down pineapple cake. Fried ‘steak’ from the moose or caribou that dad shot last fall. This 12-inch frying pan was the workhorse of our kitchen.
Question, people say cast irons can hold the flavour, was that ever a problem if you cook many different foods? Like the taste of egg can stay on? Or is that a load of crap?
Very informative. I always wondered why my stainless would stick a lot. I had the mind set that it was supposed to be as non stick as cast iron. Good to know about the three main materials. Thanks!
@@suran396 If you're having issues with cast iron sticking, there are a few variables to tweak. Most people will point to seasoning as the culprit, but I imagine you've done your research and gotten a decent seasoning and you're maintaining it. Just like with paint, you want several thin layers of coating set in, not big globs that will become uneven and prone to flaking. Beyond that, it's just about dialing in on technique. Don't add your food until the skillet is at your targeted temperature and stable. For raw proteins, I'd absolutely recommend throwing some salt on it and resting it to draw out water via osmosis and then removing that water by dabbing with paper towels. This gets a good sear and release because you're not wasting a bunch of time and energy drawing heat out of your meat just to boil the water within. This also means you're cooking the food directly instead of steaming it in its own water content. The laws of physics apply to your kitchen; if your pan heats up your food, then your food has cooled your pan! Cast iron is dense enough to cool less, but it's still something to be mindful of! You also want to use plenty of oil, not just for lubrication, but as a good heat transfer medium. Don't move your food immediately after the raw surface hits the pan; give it a moment to flash its moisture and sear the surface which will make the food release. That includes when you flip your food. I just about tore my hair out when Tom immediately tried to move the egg after flipping it in the SS skillet. A fragile food like an egg will just straight up rip apart if you don't give it a moment to sear. I would also recommend that you never use metal utensils in cast iron and just stick to silicone and wood since those are less likely to scratch and scrape your seasoning up. Similarly, I never use anything particularly abrasive for cleaning; I typically get 80% clean just with paper towel wiping and then put maybe 8oz of hot water and a drop or two of dish soap and get the other 20% with a sponge, never scouring. If it takes more effort than that, your skillet is due for a new seasoning. I hope this helps you to find and fix your issue!
@@willsutton3471 hey, Will, thanks for that. This whole topic has made me think about some of the things you've mentioned. I know those tricks for stainless steel (waiting for up to temp, putting in dried meat, not turning too early, ) but I guess I haven't applied it to cast iron. Also, thinking on it a little more, in the more recent past the only major sticking issues I've had on cast iron is hamburgers ....which are difficult to "dry." Glad to hear you use a little soap and water! Yes, most debri can be removed with a paper towel, but I always like to go just a step further. Oh, and I always thoroughly dry CI immediately....no letting it sit around to rust!
I have always made country gravy in my cast iron skillet after frying up my sausage, never had a problem and it tastes just like grandma's who also made it in a cast iron skillet, not certain why a person would have a problem. I get toasty bits all the time on my cast iron, its one of the best parts of cooking with it.
looking to buy a microphone? this guy got you covered. looking to buy a skillet? surprisingly this guy also got you covered! thanks a lot for quality content Tom! I got the mkh 416 and it rocks, I'm also getting the Carbon steel this time!
Whatever sticks in the stainless steel fry pan, comes up off the surface when you pour some Pepsi or coke, then scrap lightly with the fork. Discovered that nifty trick with the 1st frying and it blew me away. It was so Yummy.
I bought that book you recommended by Grace Young. You are right. This book is awesome and complete. Everything a beginning wok cook needs to know. I only wish I had this book when I first started. It would have saved me many disappointments.
This is one of the best informative videos I've seen so far regarding my questions on all three types of skillets. I want to step away from using no-stick skillets and was curious to know which of these were a better option. I'm leaning towards cast iron.
Thank you! I’m glad you found this video helpful and enjoyed it. Cast iron is a great choice. You really can’t go wrong with any of these 3 but I have to warn you. As you grow as a cook, you will probably end up with all 3. Happy cooking.
Nice video, thanks. I learned over the years that some pans work better for different applications. For full blast high heat applications like browning and searing I prefer cast iron. For less than full blast like cooking eggs I prefer carbon steel. When I make hash browns I use a fairly large cast iron griddle set to a low flame. For dishes requiring a sauce cooked with a medium heat, like chicken marsala, I use thick bottom stainless steel pans. That gives me an even heat pattern without burning the food. To reheat a sauce dish I use a stainless steel pan with an extremely thick pad on the bottom and a low simmer level flame.
@@tomwadek This is my kitchen. th-cam.com/video/Xb3scYQfF5w/w-d-xo.html And this one of my favorite kitchen gadgets. th-cam.com/video/5JZz3S7RRb8/w-d-xo.html
You certainly answered my questions about cast iron. My problem has been not seasoning a new one a few more times. I errored in relying on the factory seasoning to be enough.
We use cast iron for almost everything. Old sets of Griswold mostly with a few odd pieces. A couple of stainless for sauces and that's all we have used for years. Was fun watching the video. Good job making it!
Excellent analysis. I have a 12 inch cast iron made before 1900 passed on from a close friend of my parents and then to me. The handle design balances it well.
@@tomwadek Maybe so, but I think old cast iron is the best. I'm sure there were quality differences between mfgs even back then but all of my favorite cast iron is at least several generations old. I have one that I use for nothing but pancakes and cornbread. 🤓🍻
@@alsaunders7805 I prefer the older ones. I feel like the quality and attention to detail was better. The stuff today is still good but there’s something about a classic that never really fades.
I love carbon steel but I end up using cast iron most of the time, mostly because people have them for their whole lives so theyre always there lol. Also because pan mass is hugely important for keeping the heat up after you fill the pan, and cast iron pans are usually big and chunky whereas everything else can get kinda thin. I also think cast iron pans do really well on electric burners when cooking low and slow, other thinner pans might have a hard time getting hot enough all over on crappy old electric coil stovetops I agree polymer nonstick concoctions are pretty much junk, but there is another pan on the market thats good - anodized aluminum. Anodized aluminum is essentially undyed sapphire, which is very strong and naturally nonstick. Hard anodized is better, thats a thicker layer, but if you can get a fully anodized pan that would be best, and can be even stronger long term than iron or steel also, a lot of people use the worlds interchangeably so it doesnt really matter but technically you dont caramelize meat proteins you brown it. Caramelization is a process involving sugar, protein browning is a different thing called the maillard effect Acidity will cause iron based pans to shed a little extra iron usually, all pans shed their coating into your food at some point. The trick with cast iron is that they're made of a nutrient you actually need lol. Cooking with cast iron ensures you get plenty of iron in your diet so it can actually be helpful for people who have iron deficiency say due to regular blood loss. I dunno about deglazing with cast iron, i usually go for something rolled for that, I dunno just feels like it wouldnt be great for the seasoning, i dont like to simmer tomato sauces in the cast iron either Did you know that iron and oil / proteins literally weld together at high heats? Thats why it can be so hard to scrape food off of metal, it's physically bonded to the metal and you need to actually scrape the metal apart lol I like cast iron better than carbon steel for things that take longer to cook. Restaurant cooking is often under a lot more time pressure than home cooking so i think carbon steel really shines in those conditions Carbon steel actually has less carbon than cast iron, it's kind of a misnomer. The biggest metallurgic difference is that carbon steel is malleable enough to roll while cold whereas cast iron is so brittle it needs to be cast molten I prefer hot wiping pans to shoving them in the sink, even if they arent cast iron. One less thing to have to get around to
My mother has been cooking in cast iron for sixty years. She has a cast iron pan set that she has cooked in daily for 55 years. She cooks everything in them, tomato based sauces etc. They have not diminished in any way,shape or form. I asked for them when I went off to college and she said I’ll get them the day she dies! 😂
@@brist0pher The solid hot steel is rolled out like a rolling pin on a lump of dough. Cast iron will crack apart if that was done to it, so it's only poured as a liquid into a mold.
I have a Lodge Cast Iron skillet. As well as a Vollrath carbon steel and stainless steel skillets. I use all three nearly every day. All less than $50. My stainless steel skillet is a three ply like AllClad but a lot cheaper. They are all restaurant quality pans. I love my pans. I don’t have any commercial nonstick pans. I use my stainless steel skillet to cook my steaks the most because I love a good pan sauce.
This is literally the exact video I was looking for. I’m buying a modular home and starting my life. I’m 27 we use non stick now and I’m always worried about chemicals. Thank you for this
I bought a cast iron for the first time then heard about carbon steel a week later and bought one too. Lets just say my cast iron is still brand new. I haven't looked back since fully seasoning my carbon steel pan, it has been amazing. My next cooking vessel when I have the room is a carbon steel wok. Wok's are amazing, they can do it all and in large quantities, but storing one takes up a lot of space.
I used ss for years but found it really was about temperature and timing. More science than talent. My eggs always fried up perfectly by using the water droplet skate test first and not touching until a little crust formed under the eggs just like cooking meat. Yummy crispy edged egg whites.
@@tomwadek You should try frying those eggs in SS with slightly higher heat, and not touch it for 40-50 seconds after putting it in, then it won't stick as bad as in this video.
Fabulous presentation. I cook more often on cast iron, occasionally carbon steel which I enjoy. I have a gorgeous SS pan but we just don't get along. I once had a sensational SS electric pan (Rena Ware) which had a vaccum full of oil. The heat source heated the oil with heated the pan bottom with utter uniformaity - fabulous
@@tomwadek Can't do - no camera or mic on this machine. No longer available from maker I noticed. The pots and pans could be stacked and the heat would transfer through them - fabulous concept - when they were all new they worked well.
Recently bought my first carbon steel pan, and I'm in love. It's become my go to for eggs and crepes, both of which were difficult on a cast iron, either due to sticking or weight. Still prefer my cast iron for meat.
Excellent video, thanks! My choice currently is the stainless steel cause I tend to use a lot of acidic products when cooking and from what I can see if you don't want teflon and what not then stainless is the only one that is recommended. I did buy a satake honey comb pan with non stick coating thinking it was some fancy iron cast coating but apparently it's some kind of similar thing to teflon so I will get rid of it and will most likely buy a carbon steel one after much consideration (otherwise it'd be a cast iron from a swedish brand but the ability to control heat will probably be more important for me than having it maintain the heat over a long time)
Glad I could help Erik and I’m happy you found my video informative. The older I’m getting the more I reach for my ss pans. They can truly do everything. I think you will enjoy carbon steel as well. Happy cooking!
I went for stainless steel just this weekend, because I don't see myself avoiding rusting my carbon steel pans. Also, I hear you can season them well enough!
Nice vid. I started cooking with the usual teflon skillet and now use stainless steel most of the time. I also have a bunch of carbon steel and cast iron skillets, but I find the stainless steel the most practical one especially for frying vegs. The best news is that all these skillets will last a lifetime, plus the carbon steel and cast iron are still cheaper than a quality non-stick skillet. Though I still think that there is an argument for the occasional use of a non-stick skillet. Scrambled eggs, fish and shrimps get out better and without much odour sticking to the pan. At least I wouldn't want to have the fish taste in my pancakes.
T-Fal skillet works for me for eggs and pancakes, there's no way I can flip with the same ease if a cast iron skillet was used. With the lightest coat of oil or butter, the non stick will release and the food glides perfectly. Cleanup is just a quick swish of a dish brush. I'll go with the cast iron for steaks and other stuff that can make use of a spatula for turning rather than flipping.
Purchased a Lodge skillet from their Black Rock foundry and it is fantastically light compared to all the others. Made amazing browned potatoes in it and no sticking.
I've used my cast iron skillets exclusively. I soak them overnight, scrub them, use them for reducing acidic sauces, use knives and metal utensils in them, don't dry them after washing, don't coat them with oil, and don't season them. Just use them. Daily. Using it is the best seasoning. They're not fragile. If there's a tiny bit of rust, give it a scrub and some oil. Use soap when you need to. Give it a gentle scrub and leave whatever miniscule level of oil is on the surface, let it dry. If you use cast iron daily, you literally need to be a bit rough on it so that the seasoning doesn't build up too thick on the inside and stays smooth and flat. Otherwise you can get buildup and seasoning chunks breaking off. Ever see the bottom of a well used cast iron pan?
Yes, I've seen the bottom of Mom's old skillet and it was incredibly built-up with excess seasoning. The inside, however, was as smooth as glass. Thanks for the memories!
You can season Stainless Steel pans just like the others and create a non stick surface. The real key is allowing stainless to preheat correctly before adding protein and other ingredients! Happy Cooking!
Hi Brian. Thanks for watching. You are correct. This video was more of an intro to the 3 pans. Checkout my follow up video on the fundamentals of ss cooking. I’ve pinned it in the comments.
@TomWade - Thank you! This is literally my newest favorite channel to watch and learn new stuff for cooking. I've never cooked with or even had a carbon steel skillet, but got a Tramontina 10" the other day off Amazon just to try it out. I had a bit of a struggle cleaning the initial sunflower oil coating, but once it appeared that was done, I set to doing the first seasoning. The instructions mentioned a "thin coat" of oil, which I think I accomplished, but after seasoning/baking in the oven at 300f for about 3 hours (They recommended at least 1 hr) it seems some of the oil drained or pooled at the bottom and left a very thin layer of, how do I describe this.................. dried hard baked oil residue I guess. If that's the seasoning, then I guess I got it right. Not sure, as I've never really seasoned a skillet of any type. I would just heat them up, add oil/butter and cook. I have not yet cooked with this seasoned skillet, but looking forward to it - I have a couple of mahi filets I plan to sear, and I've done this on my other non-stick skillets and have had mixed results. Sometimes too hot, sometimes not hot enough, but I'm learning, I think. I've tried using one of those laser temp things, but I've noticed different cooking surfaces react differently at certain temps. I will say that when I was seasoning this carbon steel skillet in the oven, the smell was pretty amazing, not a "burning" smell but something different and quite pleasant. When the seasoning bake was over, I turned off the oven and just let it cool on its own for several hours. The thin layer of dried oil isn't exactly sticky, but close; need to cook with it first before making a decision. I really think this new skillet could be my "go-2" for scrambled eggs and even pan seared meats. Possibly burritos too, especially with the egg white wraps. And breakfast sausage..... and bacon too.
That’s wonderful! I can’t tell you’re having fun and really enjoying the learning process. Thank you for your kind words also, I’m glad my channel is helpful and enjoyable. Keep me updated on your journey. Happy cooking.
It's supposed to be baked with the pan upside down so there's no pool of excess oil during the seasoning process; it should be just a very thin coating applied rather than a thick puddle.
Glad I watched this even though I just purchased my 2nd stainless steel pan my first is a straight wall cuisinart and works great for casserole type dishes but I finally purchased an all clad 12 inch d3 originally I was going to go with the d5 but looked carefully at the pros and cons and found the d3 to be better suited. Some people may think they look plain Jane, but I feel they scream professional quality. I, too, have matfer black carbon pans in 10, 11, and 15 inch. However, the 15" is a beast. I love them. I also have two Japanese kiramiki carbon pans that are thin like a wok and incidentally I own several woks so I'm used to fast heating and fast cool down, so I believe the 12 inch d3 all clad will fit right into my style of cooking. Thanks for this video it definitely validates my recent purchase.
For frying up eggs in the stainless I've found that using butter works best for non-sticking. It's the best tasting as well. Vegetable oil doesn't work as good. I don't eat stake that much, but the De Buyer carbon pan works very well for fish, burgers and the occasional stir-fry.
For stainless you need to get the oil high temp if your goal is to "non stick" but if using steak or browning meat you don't really want it to stick because crust, mallard, building fond for pan sauce, etc.
I use butter as well, but I also add an equal amount of grapeseed oil (a tsp. or two of each). Grapeseed oil has a very mild, non-interfering flavor and also has one of the highest smoke points, whereas butter burns & smokes quite easily. The combo of those two seem to function perfectly without losing that great butter flavor. Some people choose a butter/olive oil combo, but I never understood that. Olive oil is nearly as bad as butter as far as having a very low smoking point. I am merely offering this idea here as a just-in-case-anyone-hasn't-heard tip. Btw, Grapeseed oil is also ideal for deep frying, stir-frying, and baking, too. It contains zero trans-fat and even vitamin E! This has been your Grapeseed oil lesson, 101. lol.
Smoke point and degradation aren't equal. Apparently olive oil is actually tested as the best because of the high level of antioxidants that resist damage, plus it uses more stable monounsaturated oleic instead of polyunsaturated omega 6 in the grapeseed. Grapeseed is great for seasoning because of how readily it polymerizes, even below the smoke point - which you really don't want it to do in your cooking. Butter only burns/steams because it has proteins and water in it, ghee/rendered butter is extremely stable and high temperature ready. Have a look at Adam Ragusea's video on it. Also maybe look at some of the controversy on high polyunsaturated seed oils.
For non-stick eggs that just slide around in a well-seasoned cast-iron skillet, use butter or ghee instead of any type of oil. I don't know why it works better, but it does. The type of fat I use to cook with in my cast iron depends on what I'm cooking. For instance, for sauteing vegetables I use bacon grease, for searing meats I will use grapeseed or avocado oil.
Great video! I've been wondering about this for awhile now, you have answered all my questions here. If I could have one skillet, it would be vintage cast iron. The other types tend to bow in the middle and melted fat goes to the edges. My thick cast iron skillets do not bow and is a smooth flat pan that cooks meat evenly. That said, I think I will look for a stainless steel pan to try the, not sure how to spell it, but the meat flavoring you mentioned. Thank you for testing all the skillets!
Recently bought carbon steel de Buyer with high wall for 10Euro. Cleaned seasoned on gas burner. Amazing result and product. Instant favorite over my cast iron skillets.
Great video. At 66 I had had numerous skillets. Finally I researched and purchased a large and small carbon steel skillet. Once seasoned they are lighter in weight that cast iron which is easier for me to handle these days. I invested in those 3 years ago. I actually ordered from a French company and see myself passing these down to one of my grandchildren. They are they best!
Thanks for watching. I’m glad you enjoyed the video. I plan on passing my stuff down as well. Hopefully after many years of use, they will be a great family set.
i use all three types, plus aluminium too. Each one has their strong and week points. Just a note on the stainless steel, on the egg test i can easily notice that it is cold. There is one single secret for stainless steel to be non stick: need to pre heat it much more than any other of the materials and that's all, if is it hot enough it won't stick
I mostly agree. But even heated properly, stainless steel tends to stick more. Still, it's the most versatile material and with the proper cooking technique (which includes the temperature) sticking is not a big issue.
Stainless definitely need to be up to temp! Also, contrary to the video, I find it takes more heat to get stainless up to temperature than anything else. Here's where you need to know you stove and your pans! I think a lot of people give up before they get to that point.
a problem for me is that the eggs are super cold when i cook them. I'm not going to wait 30 minutes for the eggs to warm up so i can cook them. My electric stove cannot handle more than 3-4 cold eggs. Even if my stainless steel is super hot, after i dump 3-4 eggs in, the pan becomes cold enough to where it will stick. I like to eat 3-6 eggs in one sitting for breakfast and an additional 4-5 egg whites. IMO the best setup is a cheap non-stick pan used only for eggs, then a carbon steel pan for everything else. I have found that setup to work the best.
My country's cooking uses a lot of acidic component, so I saw people cook with stainless steel everywhere. For people who were saddened by the egg test: try lower heat than you usually would, longer frying time. (A lid can help to cook it more evenly.) Don't be shy with the butter here. It will improve the sticking situation as well as the taste. 😊
Thanks for the tips! The egg test was not a “how to fry an egg” video. I was just trying to show how each pan performs with all things the same. Happy cooking!
Each type of pan has its merits and downsides:Teflon, Carbon Steel, Stainless Steel, Cast Iron. Actually there is not the perfect type of pan which gives you the best results, you have to choose. Cast iron and acidic food, forget it, high heat and teflon, forget it, aluminium and inductive hot plates, forget it.
The video was really helpful. I'm looking to upgrade my beginner set to something nicer, and this video helped a lot. I had to stop and comment about the Smallville shirt. I love it.
Just got two stainless skillets. Unfortunately my old cast iron skillet disappeared during moving some time ago. But watching this I think I'll be getting a carbon skillet as the last one. I am tossing all my Teflon cookware and restocking all my utensils with stainless and wood. It lasts forever and no harmful side effects from petroleum or PTFE is a bonus your body will thank you for. Thanks for the good information about the differences.
Cast iron retains heat not because it's dense, but because it has more mass (thicker, heavier). If cast iron were thinner, it would heat up quicker, too, but because of its material properties it would warp and crack on a stovetop (different parts heating at different rates) - not so much if used in an oven (uniform heating).
It's the iron to carbon ratio too which makes it a poor conducter in heat but also makes it retain heat longer with around 3% carbon. A carbon steel skillet actually has less carbon (ironically). Stainless steel contains around 1.2 percent carbon and ofcourse chromium, which prevents corrosion, whereas carbon steel contains 2 percent. I understand your point though. Thank you for watching!
@@tomwadek The difference between elemental iron and the materials iron and steel have been widely documented and lamented. I guess the simplest way to explain is that material "iron" is mostly elemental iron but is unrefined and contains lots of impurities. Steel is highly refined iron with controlled amounts of other elements added. My understanding is that it's called "carbon steel" because the alloy is "plain" and doesn't include significant amounts of other additives besides carbon, such as chromium, vanadium, etc...
I have tons (ok, not literally, but lots) of cast iron, including a couple of vintage skillets inherited from my wife's grandmother. One in particular (a #8 Favourite from the early 1900s) is wonderfully smooth and fairly thin, so pretty light (about 2/3 the weight of my modern Lodge of the same diameter). It also spins like a top on my glass-top stove once you start warming it up. Still, that glass-like finish gives me the best cornbread crust in the universe, so that's about all I use it for.
@@cvkealey no doubt the vintage cast iron skillets were on another level. I share your reasons for a smooth surface. Thanks for sharing your experience.
Very good tips & advice, but I would add a few more tips about cast iron care. The way I was taught by my mother 50+ years ago was we always washed the pans out and dried them in the oven upside down so any water would drip out and expedite the process, then place the pans or pots & lids on the stove top or a cookie rack to cool down some before applying a new coat of oil to them by hand using our fingers. My mother used extra virgin olive oil for the lubrication and we kids would smear it all around the inside and outsaid & bottom & handle as well, then place back upside-down into a pre-heated 350F oven to bake for 15-20 mins and bake a new layer of seasoning onto the pans and help prevent rust and any excess oil would drip out of the pots or pans or lids(like a Dutch Oven). I followed her instructions for 30+ years and then learned about different oil viscosity types and I switched to using Canola oil for my cast iron as it has a smoke point of 425F vs 350F of Olive oil and was cheaper. Then about 10 years ago I started using Sunflower oil on my cast iron pans which has a viscosity of 460F which helps when you want to make something like a cast iron skillet pizza in the oven using a homemade dough or you want to cook a thick seared cut of beef and get that warm juicy Rare-MR center without burning the exterior of the meat and are running your oven at a very temp. There are also a lot of other general & special oil types that are a higher viscosity you could use like Coconut or Sesame, but they will leave a "flavor" in your pan that you might not want added to the dish you are cooking. Also Palm oil I would not recommend it. If you are not from an Asian culture and did not grow up eating foods cooked with palm oil, you will be in for a big surprise and regret it. If your not used to it, palm oil will give you the trot's and you visit the toilet 6 time from time you wake up until even breakfast is served. It is also probably the worst cooking oil to use based on Trans-Fats & Cholesterol just like Lard or Crisco or even pure pork fat. Peanut oil is another one I don't recommend just based on the fact that so many people are allergic to peanuts and if you were ti use such a type of oil on your pans, you would sicken all of your dinner guests. I hope this helps the video more.
I am 63 years old. I, also been cooking since I was twelve. I tell you until you start cooking with copper lined with tin. You will not believe the amazing work you can do. Simply amazing. It will last your life time and pass it on to your kids and to their kids!
Yes, duparkay. Originally they started their business in 1905 or so, making rondeau, marmites for stocks and consomme with the spiket on the bottom. All in Providence RI. All lined with tin. East coast tinning bought the business, re-tinning existing pots and pans and making new ones. They last for decades, pass it on to the next generation of people passionate about "foodies"!
Hi, thanks for watching. I made one right after this video years ago. Check it out. Which Cooking Pots Should You Buy | Stockpots vs Sauce Pans vs Dutch Ovens th-cam.com/video/l4hphgZ1Rj4/w-d-xo.html
This is a great summary of the three! I was especially happy to see that my fairly new carbon steel wok's wild color pattern is similar to the ones you showed... It's only been through 4 or 5 deep seasoning sessions so far, plus a few months of cooking, so still a long way to go before it's decently seasoned. I was decently surprised to see you using a steel turner with the eggs... I always feel like my grandmother is scowling over my shoulder when I use metal in my carbon steel. Out of curiosity, what do you think of hard anodized aluminum? I've been replacing the PTFE cookware I have with carbon steel (down to one last piece now, which will go away when I'm fully comfortable with the wok) but have been wondering if I should replace the rest of it too. It feels to me like the hard anodized land somewhere between the stainless and carbon steel pans.
I personally avoid aluminum even hard anodized and coating. I actually have a video on why including the risks of leaching coming out tomorrow 9am PT. Glad you found this video helpful!
They definitely have their place. We have a enameled Dutch oven and absolute love it. Keep in mind, one day the enamel will fail so that’s always in the back of my mind. I tend to keep the skillets non-enameled just because I know they will see a lot more daily use and abuse. Thanks for watching. Please like and subscribe!
The best for oven use. Seasoned cast iron may smoke, but for making baked beans, or any baked casserole, they shine. and so east to clean. I am in the market for one now, looking at Lodge, but they want over $100.00 for a Dutch oven, and it turns out that the biggest customer complaint is that they're made in China, while Lodge claims they are made in USA.
Awesome video... I agree with everything (almost 😅). I think one thing you could have prefaced was about the non stick quality of CI and CS. They're completely non-stick, as you mentioned, but new people should know that its only such ((IF)) you are using them properly.
For fried eggs or omelette lovers, carbon steel is the way to go. Also, pancakes, crepes and tortillas are amazing in carbon steel. Not to mention meats… if I had to have one pan only, it would definitely be a carbon steel one. (I’m a fairly recent user of carbon steel)
Absolute best cast iron pans are any Griswold made pre 1918. If you can find one and likely have to rehab it the difference in cooking quality is so noticeable between anything you can buy new today or anything made in the last 70 years.
@@tomwadek I ended up with 4 Griswold pieces all from 1908 -1912 a few years back when my Grandma and I were organizing our farmhouse basemen. she had not used them in decades and offered them to me. I didn’t know what I had at the time but after researching the pans extensively for a month that’s when I learned pre 1918 Griswold pans are the best. It was interesting researching the evolution of Griswold and computing the dates with the company logo at the given time. It was some true detective work and loads of fun! I compared cooking with my pans to several other cast iron pans from various years manufactured and nothing compared. I’ve seen them go for anywhere from $85 up to $500 for pans made pre 1918 on various forms and eBay.
Jam packed with great information! I don't think I have a carbon steel but I have both 18/10 stainless steel and cast iron in various sizes. Arthritis in my hands has limited my use of the cast iron but if there are two handles it's much easier to lift them. Most of my le Creuset type pans have two grips, thankfully. Thanks again for a great review and information about seasoning cast iron and carbon steel pans.
Ruby Testarossa I have a set of Revere stainless steel copper bottom pots and pans that was given to me a gift in 1970. The cookware was about fifteen years old when it was given to me. Yes, these pans are almost seventy years old, and they are still in great shape. When I die, they will be given to some lucky person who will have a perfect set of pots and pans. And unlike most cookware today, the handles are insulated. Is it non-stick? No. But I use olive oil and the cookware cleans up easily.
Nertz to cast iron and stainless steel pans! I'm a total carbon steel convert. I prefer the Matfer Bourgeat pans because they don't have the obnoxious rivets sticking out on the pan surface like other brands do.
My grandmother was a managing editor for a major NY home magazine in the late 40's, 50's and retired in the mid 60's. I grew up spending my summers with her in her retirement. We would spend hours in the kitchen preparing the best 5-star meals from good scratch ingredients. Her favorite was to make wonderful complex French sauces. Everything she taught me about skillets and pans, you just reviewed. You are spot on right to the end. Well done.
I have all three skillet types. Just figured out this year that it's about the right temp for non-stick behavior. I've had to take a different approach to each skillet, reaching for the right one for a target outcome. Judging the temp has needed different techniques, too. I use a cheap IR temp gun which works with cast iron and carbon steel once they're seasoned, but SS pan is always unseasoned in my kitchen so it's too reflective (my IR gun doesn't have a compensation setting for SS). So, for SS I measure the oil temp once I've dropped in the oil when I think I'm ballpark. Anyways, long story short, they all can be non-stick, it's about temp control technique. Great video and review! That was a lot of work to put it all together. 🙌 Edit: I started getting sorted after watching Blissfully Random's vid on the Leidenfrost Effect. (no need for IR gun-I'm just too nerdy and need to know) 🤓
Thanks for watching and appreciating the work that went into it! I’m glad you enjoyed the video. I absolutely agree, all 3 are non stick to a degree. The ss did just fine in the egg test but has a bit of a learning curve. I come from an engineering background so I can understand. Take care 🤓
I totally agree about the IR temp gun. They are inexpensive and an exceptional cooking tool. Now I even cook on the top of my wood stove because I can adjust the temp by where I place the pan of the top of the wood stove. Without the temp gun my cooking is hit or miss when cooking on the wood stove. By the way much of the vintage cast iron cookware was made by the wood stove manufacturers so cast iron was made to be used on wood stoves and in the age of the pandemic it's fun cooking on and BBQing in my large wood stove.
I had a love/hate affair going w/stainless (protein stickage) untill Sip 'n Feast channel gave me a tip about preheating & the Leidenfrost effect. Now, I can make decent fond and much better sauces with virtually no stickage. Magic! 😁
@@comesahorseman I've tried the Leidenfrost effect and it's problematic for me. You have to constantly monitor the temperature and throw in some water. And water has to not evaporate but roll around. If you miss the temperature, it will be too hot and stick. If you are under the temp, it will stick. It's too much of a chore just to fry an egg. And every pan has a different Leidenfrost temperature so you have to remember the number for each one. I just want to cook and not perform a lab experiment. I don't want to waste time. Just crazy stuff. More power to you if can do it but not me.
@@comesahorseman Even if it sticks in a SS pan, that stickage is short lived (with using enough oil) and best not to try and be too sparingly with it in a SS pan, a Tablespoon is usually enough so let it sit, and after a minutes or 2 or so, it'll release and I find that with most electric stoves at least, never run SS hotter than a 7 and I believe this also goes for induction cooktops/stoves and you can always drop the temp as you cook, I typically once the pan gets really going on 7, drop it down to a 5 and leave it there for a time and then if need to, drop down further and some days, I end up around a 3 or so before finishing up. This goes for cast iron and carbon steel pans too.
I have 3 cast Iron skillet. A small 8" ( very old 40+) handed down from my family . Two Lodge 12" Cast Iron skillet. Both over 10 years old and work great .
Got cast iron before Covid... mostly for outdoor cooking fireplace I built... I have carbon steel woks for both firepit/wood camp stoves... and seperate ones for my induction hobs... seperate because soot from the campfires, is okay to hang under cover if seasoned well... the induction cookers like the campfires get hot enough for stir-fry... I also have stainless magnetic for induction... induction hobs are great for temperature control and that helps avoid burning... I do also have nonstick ceramic for induction and solar cooking...the black pots with handles that can be unscrewed for using in a funnel cooker with a Pyrex bubble as the solar cooker greenhouse...
@tomwadek was hoping to see if you might expand your content to induction and solar, maybe... I have been very impressed with induction for temperature control... ever try to put soft tacos on both sides of a frittata?
This is an old video, check out my latest video comparing cast iron vs carbon steel vs ss vs Nonstick!
Why Non Stick Pans Can Encourage Bad Cooking Habits
th-cam.com/video/7KJxk04MZv8/w-d-xo.html
Another advantage of carbon steel skillets is that they are dirt cheap compared to cast iron. For the price of one medium Le Creuset cast iron one I can buy a complete set of carbon steel skillets.
My issue with carbon steel and cast iron is that I can absolutely taste the metal if even a spritz of lemon juice has been added to the meal.
@@DiddlyD-xx2ih Don't ever go to a decent restaurant because they practically all use carbon steel frying pans.
No
Thanks 4 the education re. Lodge Cast Iron. 😊
I've been cooking for 50 years in cast iron. I have cast iron the I got from my mom that she got from her mom and she got from her mom. I am the forth generation to cook in these pots and I love them.
Thank you for this video. I have used cast iron cookware for decades. I'm an old man.... lol I have, quite literally, hundreds of pounds of cast iron cookware... skillets from 8" to 16", indoor dutch ovens, camp dutch ovens (6", 8", 10", 12", 14"), bread pans, cake pans, corn bread pans, sauce pans. With only a couple of exceptions all are Lodge brand. Why Lodge? High quality made in America. The reason I appreciate this video so much is that given my age and growing inability to deal with the weight I will need to transition to something different. Right now, if I need to cook something in the largest cast iron, I call my son and he will help with the manual labor of lifting, etc. I'm fiercely independent, though. With your video I believe I can start transitioning to carbon steel for anything in a fry pan. Dutch ovens for outdoor cooking? The little ones I can handle. The 14" with a turkey in it? I'm glad my son lives very close. :)
That’s wonderful! I’m glad you found my video helpful. You have an impressive collections of cast iron goodies. Sounds like you’re blessed with a wonderful son that’s always near by. Thanks for watching my video. Happy cooking
You can roughly save one-third in weight for a similar cooking experience when using carbon steel compared to cast iron. There are lighter (thinner) carbon steel skillets. But a lighter skillet also loses many of the properties that make iron cookware so desirable. Less mass means less heat capacity. The skillet reacts faster to changes in heat which is not necessarily a good thing when cooking on electric stoves. It means the skillet doesn't smooth out power cycles that well. Thinner carbon steel skillets are also more prone to warping issues, especially on closed heat.
I prefer heavy carbon steel (Turk Professional [aka Matfer Bourgeat] or DeBuyer MineralB / Carbone Plus) with 3mm material thickness (2.5mm on the smaller skillets). If you want lighter skillets, there are brands like Lodge or Mauviel.
I've been a supporter of Cast Iron, for quite
a few decades now. I have about 400 pounds
of Lodge, a few Wagner and Griswold skillets,
and 3 Shopsmith 10ER tools. (Unlike the current
[1954 Mark 5] the Model 10 was Cast Iron,
wherever it could be.)
BUT, and it is a big one, my friend Arthur moved
in recently, brought his brother, Carpal Tunnel with
him. Still use Cast Iron everywhere I can, but it
hurts! Arthur, (Mister Ritis) drinks all my ethanol,
and leaves me the hangover! And, I rarely lift the
Model 10 into vertical drill-press mode. (Do have
one, hanging on the wall, for just that purpose.)
steve
My grandma is having the same issues, so I’m buying carbon steel for her
@@tomwadek Tom Mabe!
I've used cast iron all my life, from my mother to me. MY CAST IRON is over a 100 years old, I love it...
In Europe the enamelled cast iron skillets are popular. If you get the black matt interior, they are meant to build up patina, similar to raw cast iron seasoning but different somehow as it is very thin and hard and takes time. I have a Staub 12 inch skillet, and oval Dutch/French oven and one from a Swiss company that does not make pans anymore. The patina it builds up allows me to fry an egg with hardly any fat compared to the Lodge seasoned skillet. And you can use acidic sauces and it never rusts. So this would be my one and only skillet if one can only pick one... Plus they look good.
I was so sick of non-stick pans being great the first week and slowly becoming more sticky. Not to mention roommates who would use metal in them and destroy the coating. Your channel made me get a stainless steel pan and I love it. Today I cooked an almost ZERO fat/oil Chorizo and gnocchi dish where I used the fat from the Chorizo to cook the gnocchi in. The gnocchi would usually stick in my non-stick but came out so easily in the stainless. I also went ahead and ordered a Carbon steel (wrought iron?) pan which cost me less than half the stainless did. It's going to be my go to for some egg dishes.
I’m glad to hear that and I’m happy to help! Wishing you the best. Keep me updated. Happy cooking!
I grew up on cast iron cookware and have tried carbon steel. I just bought a new carbon steel wok that I plan to season over the weekend. Still dithering over the oil. But, my go-to cookware is stainless steel. I have had the same set since the 1970s. I know them well and how to use them. They don't take up too much room on the stove top and are perfect for making oatmeal, pasta, sauces, spaghetti sauce, pumpkin seed milk, tofu, potstickers, and the occasional pork loin blade steak. I still use my cast iron dutch oven for non-acidic stews and stovetop bread baking.
Yeah I agree! I’ve grown to really really love ss. Thanks for sharing!
Some of the best cast iron I have ever found were from garage and estate sales. After cleaning and seasoning, they turned out great. Lifetime cookware!
Right on! I’ve also wanted a nice antique ci!
I need to reseason my cast iron I tried the oil wipe and bake, but it turned out sticky. Suggestions?
@@denisebayer8748 sticky seasoning is usually 1) too much oil was used 2) you didn’t season it in the oven long enough 3) you needed to go above the oils smoking point.
@@tomwadek I have my Mom's 1952 Sidney, Ohio #8 cast iron pan. Smooth as glass on the inside and about 1/8" of permanent "seasoning" on the outside. I estimate it's made something on the order of 25000 meals.
@@qwkimball hang on to that jewel and pass it down to your kids!
Carbon steel is by far my favorite but a con worth mentioning is that they don't do very well with acid. If you use lemon or tomato a lot, it'll strip the seasoning
Hi Jermey , thanks for watching. Light acidic foods are generally ok but yes your correct, Heavy acidic food can strip the seasoning. Happy cooking.
If seasoned correctly, this is actually a myth. I cook acid- rich foods in my cast iron all the time. I don't store the food in them. My chili pot might simmer with meat and tomato sauce for 24hrs, and doesn't have a problem.
Lots of thin coats of oil is the key. It needs to be so thin that it isn't even shiny on the surface when you are seasoning.
@Jacob Tallmon that's why he said carbon steel not cast iron. The seasoning is not as robust on carbon steel
Um wow. Learning all the basic points in one video, with continuous back and forth comparisons. Thank you.
You're very welcome!
Lodge has texture for a reason. They believe the texture helps seasoning stick, and the air pockets helps food lift off after it reaches the correct temp. It also gives a place for water/steam to go if there is some so the food doesn't boil by accident. Sanding makes it more non stick but the texture has a purpose too
Excellent point in favor for the surface finish. Thanks for sharing.
I've sanded down a couple of my cast irons and I have notice that the ones with texture tend to develop a better nonstick surface. I cook mainly with cast iron for over 12 years now.
I never sanded my Lodge. It got smooth very quickly, just with the seasoning filling in the gaps in the roughness. Today, 20 years later (!), I rarely have to season this skillet, and the cooking surface feels and looks like a fine glass layer.
Whenever you want something to stick like paint or glue, you need to "rough up" a smooth surface so the paint it glue will hold. I find that the rough lodge surface holds the seasoning better.
I like mild circular ribs. 1/32" is perfect.
No sanding, thanks 👍
I've never considered a Carbon Steel skillet before but after watching this well done and informative video I see I need to add one to my Cast Iron/Stainless arsenal.
My first cast iron pan is from my great aunt, made in the 1920’s. We have some that are older but my auntie’s is my daily go-to for the last 35 years. I seasoned it , use a bit of soap and hot water, dry and lightly oil. I turn on the oven when I start dishes, shut it off and stick it in to dry. No fuss.
I use an old Revereware SS skillet from a yard sale constantly, since I use a lot of tomatoes in cooking. The fond really is incredible.
Never had a carbon steel pan but this video will make me keep an eye out for a thrift store/flea market score! Looks awesome.
That’s wonderful. Hang in to that cast iron skillet from your great aunt. It’s priceless!
Thank you for your honest answer.
I love my stainless steel skillet.
I love my wok.
Found something perfekt one year ago, or better finally decided to give the money and buy le creuset.
Le creuset offers a mix between skillet and pot.
It is white enamel on the inside and you can chose several bright colours on the outside.
This skillet is my absolute best skillet ever.
I do everything in it.
It has a lid and no matter what, it is just perfect.
Vegetables, meat, sweets, even popcorn.
Love it.
It is French, it is expensive, it is the best.
When my serious cooking adventure began I started with All-Clad. Got a 10 piece set that came with a 10" skillet. Used it for everything except eggs. ( Used a throw away non-stick for eggs). Then I got a 10" Victoria cast iron pan. That pan changed my cooking technique forever. Best 10 I've had to date. After use and seasoning It became my go to scrambled egg pan. Ultra smooth surface. I little butter and that baby can cook. I bought their 8" for small amounts and its the same. Next I decided to try carbon steel. 11" Matfer Bougeat was first. It's a beautiful pan. Well seasoned now and it's excellent. Got their 9 1/2" pan next. It took longer to season but it great now. Current pan in the seasoning cue is a 12" de Buyer crepe pan. It doesn't much use yet but it's getting there.
Hi Douglas. Thanks for watching. I’m addicted too. My wife thinks I have too many pans but I love cooking and they are seriously a work of art. I love the seasoning process and seeing the pan get better and better. One day I’ll pass all of them to my children and who knows, maybe they will pass them on to theirs. It was great hearing your story! Happy cooking!
Let us know when you evolve to Demeyere Proline skillets.
came here to say victoria are great. I have a bunch of griswold cast iron (from my grandmothers attic), but bought a 10 and 12 victoria and love them, came pretty smooth and took a couple cooks to season. spend $20 and $30 on each respectively. Easily compare to griswold. Have a lodge griddle that I had to sand down, but works great now.
@@billm9775 can you really just use sandpaper to smooth out the cast iron??
@@At0micAllison yeah, used an orbital sander with 110, then 220. Worked fine. Youre not gonna get a mirror finish, but it is good enough to get rid of that rough surface.
The most informative video I've watched so far on the pros and cons of different types of cooking skillets. Super thanks worthy, for sure!
Glad it was helpful!
Great review! I like this channel. We grew up eating mom’s cooking in the 60s from her cast iron and Revere Ware copper bottom, long before Teflon and cheap aluminum became normal. I inherited the all the cast iron and Revere Ware including the cast iron “comal” which produced hand made tortillas, carne asada, grilled salsa and onions all in the same day for dinner from one skillet. Thanks to the recipes from McCall’s, Ladies Home Journal, etc, mom took us around the world in a week, one plate at a time, year after year. Mom was passionate about what her family ate. Pure love.
As chef/owner of Cafe T, we use only SS and carbon steel. In our SS collection we have All-Clad D3, Caphlon 3ply and my favorite, Kirkland copper core. We purchased Spanish carbon steel, French style, but compared to the Lodge Carbon steel, no contest. I highly recommend the Lodge carbon steel. They sear, char, sauté beautifully and come pre seasoned. They are heavy and stable. You will need two hands but as with all European style skillets, the handles are long.
As for sticking, I discovered that not only are are vegetable oils (polyunsaturated) and most seed and grain oils unhealthy but they are also your skillets enemy. Therefore, we us only tallow, chicken and duck fat, ghee, avocado oil, olive oil and occasionally, lard. So good, healthier and easier clean up.
Finally, never use Teflon or aluminum on your loved ones, guest and customers. Also, ditch the MSG. Everyone will taste the difference and keep coming back for more. Thank you. Bon Appetite y Buen Provecho!
Wonderful, thank you for sharing your experience and your mom’s stories and love for cooking. I’m glad you found my channel and are liking the content. Take care and happy cooking!
Great video, very informative. I have cooked exclusively on stainless steel and cast iron my whole adult life (I'm 65). I have recently been hearing a lot about carbon steel and am considering investing in one. I especially appreciated the egg test at the end.
That's me too. Awarehousechef has some great videos about best cookware and much more.
For the smooth surface on cast iron, just build up more seasoning, and it will smooth itself out naturally. It does take all day to do this with a new or cleaned pan, but it is so worth it.
While that works, a proper seasoning layer is so thin that it would take enormous amounts of time to get to that point, and thicker layers are less durable. It makes more sense to use sandpaper to at least knock down the high points, nothing more than 180 grit because the depth of the scratches from 180 grit match the thickness of a proper layer of cast iron seasoning.
Thinking about it that way, each stroke you make with sandpaper equals one layer of seasoning, you could get the same amount of smoothing done in a minute as you would in days worth of seasoning. You also don't risk the thicker less durable layers of seasoning pooling in between the rough surface when trying to build up the layers.
Long story short, if you can build up seasoning layers that fast then they're too thick and they're not going to be as durable or non-stick as properly smoothed cast iron seasoning should be.
Watching this makes me feel gratified and competent based on how I use my pots and pans. I learnt a lot about how to treat and clean them. Thanks!!
Glad I could help! Keep at it!
Love the Smallville shirt. Great show. My daughter and I met Tom Welling and Erica Durrance earlier this year at Galaxy Con. They were both really down to earth people.
That’s great! I was a big Smallville fan growing up!
Good spot. I was thinking the same thing. Cool shirt.
I have a sydney arc skillet that was passed down to my mom from my great grandma that is unbelievably amazing to cook with. After I completely restored it to a perfect seasoned finish, I have yet to have anything stick to it at all. It's a genuine pleasure to cook with.
That is awesome. I love hearing great family stories like this l! Happy cooking
I have the Lodge cast iron 10" and 12". With a bit of cooking those grooves fill in. I never sanded it and it has been my kitchen workhorse for years now. Recently i'm trying to dabble in stainless steel. I really appreciate your videos, they've been very helpful
That’s awesome! You should get a lifetime of great cooking with it. Glad you enjoyed the video. Happy cooking.
any fat on the outside of a pan works but inside the pan i use ONLY bacon fat - bacon fat leaves a very very smooth finish. anything else leaves a kinda pebbled finish.
Same with me, I cook with them a lot. Made a lot of bacon in them. Seasoned them a few extra times with bacon grease and my rough pan was smooth. Thanks for the video.
Grooves filled in? Dirty skillet! Yuck!
This is one of the very few skillet vids that I would recommend because it's factual and well informed. Bottom line of course, you can do nonstick (or near nonstick) cooking in any pan if you pay enough attention to the details ... especially temperature, and timing with the oils and the things you are cooking. With practice every pan is nonstick. Stainless is the trickiest. Match the pan to the job. That come with experience. This video is a good place to start getting good info and learning how to go forward. The info about fond, excellent. I would just add my own first rule: Never buy any good cookware unless it is on sale. Why pay full price? Heh. I am a cheapskate among my other strengths.
Pleased to find myself in the esteemed company of a fellow discerning cheapskate.
💯💯 I'm a fellow discerning shopper. Why pay full price indeed. Almost everything goes on sale at some point. 😊
Right on😂
Superbly done.
Brilliant videos my friend. Easy to watch, inspiring and informative good luck with what ever your doing and thanks for sharing your experience and knowledge
My pleasure!
Carbon steel is what I primarily use for most of my cooking. The weight benefits, heating up quicker, reactions to heat changes, being able to flip/maneuver my food, durability, and having a smooth surface (aside from Lodge's carbon steel skillet) are reasons why I prefer my Debuyer carbon steel pan. I still use my Blacklock and old BSR cast iron skillet (primarily for baking and frying) but when it comes to cooking I tend to reach for my carbon steel pan instead. I also use stainless steel as well.
That’s great. Thank you for sharing your experience
I agree, I absolutely LOVE the weight of my carbon steel skillet! Seems better balanced than the others
O
I love cast iron. It’s too heavy for my mom. She’s going to be 70 soon and can’t lift it.
Carbon steel seems to be the best alternative. Great video. Factual and accurate.
Thank you! I’m glad you enjoyed it. Good-luck with your new purchase and I hope your mom will enjoy the cs pan. Happy cooking!
I've taken my palm sander, starting with 120 grit and finished with 400 on my Lodge and my Tramontina with excellent results. This makes cooking and cleaning much improved, less stick and easier to clean.
Sounds great!
that actually is a waste of time. the pre seasoning sux, i agree but the bumpy surface has shown to hold seasoning in a more consistent fashion and also to guard against scraping off seasoning when cleaning and the spatula glides over the tiny lumps but the base seasoning does not get scraped off. Chinese lumpy pimpled cast is another story and is not consistent, grinding that would improve.
I grew up using stainless steel, and I've never found the love for cast iron so many seem to have. I splurged on an All-Clad 4 qt 5-ply weeknight pan years ago. With the help of Barkeeps Friend, it still looks new despite being used multiple times every week. I'm tempted to try carbon steel now, though.
Thanks for sharing. I think you will like carbon steel. It’s the middle ground between ci and ss
I have a 9.5 in. Matfer and a 10 in. All clad .... love them both and they do just about everything ... I cook and eat alone so they're the right size
great combo for single meals. Tahnks for watching
I'm 77 and I've never used 'non-stick' pans. I've never had anything except Lodge Cast Iron - various pieces - a French Carbon Steel Crêpe Pan - and a couple of Stainless Steel Skillets including old Revereware with copper bottoms. I have a really old 12" Wagner Cast Iron Skillet. These are my treasures. Totally agree about seasoning new pans, and oiling the Iron or Carbon Steel after washing.
Thanks for sharing!
I use a Matfer Bourgeat carbon steel skillet for 99% of my cooking, and have for a dozen years, so the seasoning(s) have been very thorough, but I'm here to tell you - you can still lose it almost entirely by cooking acidic liquids for long periods of time. I lost all of my seasoning on the sides of of the pan this way, though not the bottom, at least not all of it. I've also lost it entirely by leaving the thing on the heat accidentally, and it just burned off. So, yeah, once seasoned, they're almost indestructible, but you do want to take reasonable precautions. I do not cook tomato sauces in it anymore. I bought some vintage Matfer (Mauviel) copper pots for that kind of stuff. Cool video!
Thank you. I just had an amazing kitchen Reno and also retired. Looking to really taking my cooking more seriously and this is info I was looking for!
Glad I could help. Thanks for watching. Happy cooking!
Enameled cast iron Dutch ovens are for making sauces and soups. The enamel coating protects the cast iron from acids in your sauces. They don’t require seasoning like bare cast iron requires.
Those glazed dutch ovens have carcogenic materials because of the colours of them do ur reasearch
@@SuperLuckao so dont get one colored fancy
@L B What doesn't give you cancer? In my opinion, it's best to completely avoid only the more severe carcinogens. As for the milder ones, just use them wisely and in moderation to mitigate their worst effects.
But to think you'll be able to make it through life avoiding every single thing that's bad for you is some naive paranoia. Just don't smoke cigarettes, work with asbestos, consume any lead, etc. Just avoid the big ones and live a moderately healthy lifestyle and you'll live a full, long life.
I just purchased a ceramic cast iron Dutch oven-- the ceramic is white--no color. I love it -- even make an omelette in it. It is very heavy, as any cast iron is.
We are the enamel cast iron pots ' factory in Handan, Hebei,China.
Nice video man! Ewith the egg test! Very helpful ! 👍🏻👍🏻
Thanks! 👍
I have griswold, wagner and lodge cast iron skillets. Bought two lodge carbon steel skillets on sale at my kroger grocery store a fee few years back, love them. My first set of cookware was was copper clad stainless. I use all of them.
I’ve got cast iron, carbon steel, stainless steel and enameled cast iron. They all have their strengths and weaknesses. Just spend the time because there is a learning curve. I totally agree that stainless is amazing for sauces (think steak au poivre)! Great video, very even handed and complete.
Thank you for watching. The older I’m getting, the more I’m finding myself enjoying a SS pan. Check out some of my other videos. Happy cooking
Ken McCasl
I came to essentially the same conclusion about pots and pans. After cooking for many years I concluded that some pans work better than others for specific applications. Attempting to sear and brown food with a stainless steel pan ended up with food sticking to the bottom and the pan warping from the heat. Cast iron pans are heavy but can take almost any amount of heat and don't warp. If properly seasoned, food will not stick to the bottom of a cast iron pan. You can't season a stainless steel pan but sticking can be prevented by cooking at a lower temperature. A carbon steel pan offers the advantage of light weight and a seasoned pan surface. The compromise is, a carbon steel pan does not distribute heat as evenly as cast iron and requires constant motion over the burner to prevent burning. Aluminum pans solve many of the weight and heat distribution issues but it is reactive with the food and I avoid using it. I avoid using non-stick coated pans for the same reason. What we now call cast iron is actually cast steel. Many of the antique cast pans were cast iron and would often crack if subjected to a sudden temperature change. This could occur from deglazing.
Because cast iron pans are heavy, professional chefs prefer either aluminum or carbon steel 8 inch skillets. Professional cooking is a compromise between meal quality and time reduction. It is not necessarily about improving flavor. To save time, professional chefs cook at extremely high temperatures and flip food in the pan to prevent burning. This does not make the food taste better than cooking at a lower heat but losing a couple of minutes per meal over a 10 hour shift adds up and cuts into the restaurant's profits.
Cooking in a restaurant is a job but cooking at home can be a passion. Many of the things professional chefs do have reasons that have been long since forgotten. The reason meat was dipped in batter before being placed in a hot pan was to cut down the hot spatter from the grease; not to improve the taste of the cooked meat. The reason chefs wore hats in the kitchen was to prevent their sweat from dripping into the customers meals; not to show off their rank. The reason professional chefs cook at high temperatures and flip food in a skillet is to reduce the cooking time; not to make the food taste better. When you cook at home you don't need to be concerned with a straw boss screaming at you threatening to end your livelihood if you don't hustle. Cooking at home allows you the opportunity to maximize the flavor of the meal and not be concerned with cutting time corners to minimize the cooking time.
david
Well said, Viv!
I'm still miffed with cooking eggs in oil. Butter works so much better and you don't need as much. Just enough to coat the bottom. Not 1mm deep layer of oil. I could barely get eggs to flip in oil, but I can cook eggs in butter w/less temp w/ longer preheats.
I do have a SS skillet but haven't really cooked in it much.
Hi, thanks for watching. Butter is great to add flavor but remember you need some oil when cooking with butter. Butter burns very quickly and adding oil will actually help it not burn as quickly. For this demonstration I only used oil and tried to keep things consistent between the 3 just to demonstrate the non stick abilities. Thanks for watching. Let me know how you like your ss skillet! I love them for “fond”. Takes my sauces to a whole other level!
@@tomwadek I get the combo thing but don't need it for CI/CS low temps + heat retention take care of that. That "magical window" I hear you need to reach w/SS skillets is a little daunting to me, where water balls up and dances around. Plus I hear it gets smaller/less forgiving the cheaper the pan is and mine is an Emeril from HomeGoods(?). I do have to play with it more so I know what I'm doing if and when I need it.
@@djC653 thats true, theres a sweet spot with SS. A window of oppertunity lol. But, it closes very quickly. A higher quality SS has a longer and better window but yes, SS is not very forgiving.
Try cooking with ghee or clarified butter - that has the water and solids removed, so it won't char.
@@budbert6988 thanks for the suggestion!
I did the same with sanding my cast iron pans, went with finer and finer grit all the way down to 20,000 grit to the point that it's almost mirror smooth now, the thing is amazing and works better as a nonstick pan than my brother's ceramic nonstick pan.
20,000 grit is intense. Glad you got a pan you love! Happy cooking
Okay, I have a lot of cast iron skillets that i would like to be smooth to cook my food better....which sanding paper would you suggest I begin with?
It depends how wrecked the pan is tbh, mine wasn't that bad but I was just wanting to knock down all the rough coating lodge put inside so I started with like 200-ish and just doubled up from there when i could like 400/800/1600/3200 and made sure to smooth it all out as I went along, you gotta make sure you don't accidentally sand any low spots into the pan or make the thing uneven by accident or it won't work properly.
Thanks for this video!
Was looking fot the cons on carbon steel/cast irons, cause I've just met one : soon after the first seasoning, the sauce I made from the cooking of a steak in my new pan, ripped most of this new seasoning off.
Glad to hear that waiting for a good seasoning to build up will solve this issue. Guess I got to get my myself a inox pan in the meantime.
Wow! Amazing comparison thank you so much!
My pleasure!
Our family of ten (Dad, Mom, and us 8 kids) used our 12-inch cast iron skillet for:
Scrambled eggs for Saturday breakfast (us kids were home from school then).
Fried potatoes for dinner (sliced and fried in Crisco).
Mom’s upside down pineapple cake.
Fried ‘steak’ from the moose or caribou that dad shot last fall.
This 12-inch frying pan was the workhorse of our kitchen.
Question, people say cast irons can hold the flavour, was that ever a problem if you cook many different foods? Like the taste of egg can stay on? Or is that a load of crap?
Very informative. I always wondered why my stainless would stick a lot. I had the mind set that it was supposed to be as non stick as cast iron. Good to know about the three main materials. Thanks!
Glad I could help. Thanks for watching.
So funny, because I have always had fewer sticking problems with SS than CI.
@@suran396 If you're having issues with cast iron sticking, there are a few variables to tweak. Most people will point to seasoning as the culprit, but I imagine you've done your research and gotten a decent seasoning and you're maintaining it. Just like with paint, you want several thin layers of coating set in, not big globs that will become uneven and prone to flaking. Beyond that, it's just about dialing in on technique. Don't add your food until the skillet is at your targeted temperature and stable. For raw proteins, I'd absolutely recommend throwing some salt on it and resting it to draw out water via osmosis and then removing that water by dabbing with paper towels. This gets a good sear and release because you're not wasting a bunch of time and energy drawing heat out of your meat just to boil the water within. This also means you're cooking the food directly instead of steaming it in its own water content. The laws of physics apply to your kitchen; if your pan heats up your food, then your food has cooled your pan! Cast iron is dense enough to cool less, but it's still something to be mindful of! You also want to use plenty of oil, not just for lubrication, but as a good heat transfer medium. Don't move your food immediately after the raw surface hits the pan; give it a moment to flash its moisture and sear the surface which will make the food release. That includes when you flip your food. I just about tore my hair out when Tom immediately tried to move the egg after flipping it in the SS skillet. A fragile food like an egg will just straight up rip apart if you don't give it a moment to sear. I would also recommend that you never use metal utensils in cast iron and just stick to silicone and wood since those are less likely to scratch and scrape your seasoning up. Similarly, I never use anything particularly abrasive for cleaning; I typically get 80% clean just with paper towel wiping and then put maybe 8oz of hot water and a drop or two of dish soap and get the other 20% with a sponge, never scouring. If it takes more effort than that, your skillet is due for a new seasoning.
I hope this helps you to find and fix your issue!
@@willsutton3471 hey, Will, thanks for that.
This whole topic has made me think about some of the things you've mentioned. I know those tricks for stainless steel (waiting for up to temp, putting in dried meat, not turning too early, ) but I guess I haven't applied it to cast iron.
Also, thinking on it a little more, in the more recent past the only major sticking issues I've had on cast iron is hamburgers ....which are difficult to "dry."
Glad to hear you use a little soap and water! Yes, most debri can be removed with a paper towel, but I always like to go just a step further.
Oh, and I always thoroughly dry CI immediately....no letting it sit around to rust!
I have always made country gravy in my cast iron skillet after frying up my sausage, never had a problem and it tastes just like grandma's who also made it in a cast iron skillet, not certain why a person would have a problem. I get toasty bits all the time on my cast iron, its one of the best parts of cooking with it.
looking to buy a microphone? this guy got you covered. looking to buy a skillet? surprisingly this guy also got you covered! thanks a lot for quality content Tom! I got the mkh 416 and it rocks, I'm also getting the Carbon steel this time!
Welcome aboard! Lol. You can’t go wrong with any of these 3. CS is a great choice.
Whatever sticks in the stainless steel fry pan, comes up off the surface when you pour some Pepsi or coke, then scrap lightly with the fork. Discovered that nifty trick with the 1st frying and it blew me away. It was so Yummy.
I bought that book you recommended by Grace Young. You are right. This book is awesome and complete. Everything a beginning wok cook needs to know. I only wish I had this book when I first started. It would have saved me many disappointments.
It’s a fantastic book, there are a few others she has that are wonderful too. She’s a great author and has a good format that’s easy to follow.
This is one of the best informative videos I've seen so far regarding my questions on all three types of skillets. I want to step away from using no-stick skillets and was curious to know which of these were a better option. I'm leaning towards cast iron.
Thank you! I’m glad you found this video helpful and enjoyed it. Cast iron is a great choice. You really can’t go wrong with any of these 3 but I have to warn you. As you grow as a cook, you will probably end up with all 3. Happy cooking.
Also check out Cook Culture videos, they are very detailed in all 3 types of pans.
Nice video, thanks. I learned over the years that some pans work better for different applications. For full blast high heat applications like browning and searing I prefer cast iron. For less than full blast like cooking eggs I prefer carbon steel. When I make hash browns I use a fairly large cast iron griddle set to a low flame. For dishes requiring a sauce cooked with a medium heat, like chicken marsala, I use thick bottom stainless steel pans. That gives me an even heat pattern without burning the food. To reheat a sauce dish I use a stainless steel pan with an extremely thick pad on the bottom and a low simmer level flame.
Thanks for watching and sharing your experiences. Sounds like you have a good setup in your kitchen. Happy cooking
@@tomwadek
This is my kitchen.
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And this one of my favorite kitchen gadgets.
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You certainly answered my questions about cast iron. My problem has been not seasoning a new one a few more times. I errored in relying on the factory seasoning to be enough.
Spaghetti sauce messed up my skillet, but I can reseason it..
Beautiful. He provides very good information, unlike some ads giving bs.
We use cast iron for almost everything. Old sets of Griswold mostly with a few odd pieces. A couple of stainless for sauces and that's all we have used for years.
Was fun watching the video. Good job making it!
Excellent analysis. I have a 12 inch cast iron made before 1900 passed on from a close friend of my parents and then to me. The handle design balances it well.
Those pans are a dime a dozen. Thank you for watching. Happy cooking
@@tomwadek Maybe so, but I think old cast iron is the best. I'm sure there were quality differences between mfgs even back then but all of my favorite cast iron is at least several generations old. I have one that I use for nothing but pancakes and cornbread. 🤓🍻
@@alsaunders7805 I prefer the older ones. I feel like the quality and attention to detail was better. The stuff today is still good but there’s something about a classic that never really fades.
I love carbon steel but I end up using cast iron most of the time, mostly because people have them for their whole lives so theyre always there lol. Also because pan mass is hugely important for keeping the heat up after you fill the pan, and cast iron pans are usually big and chunky whereas everything else can get kinda thin. I also think cast iron pans do really well on electric burners when cooking low and slow, other thinner pans might have a hard time getting hot enough all over on crappy old electric coil stovetops
I agree polymer nonstick concoctions are pretty much junk, but there is another pan on the market thats good - anodized aluminum. Anodized aluminum is essentially undyed sapphire, which is very strong and naturally nonstick. Hard anodized is better, thats a thicker layer, but if you can get a fully anodized pan that would be best, and can be even stronger long term than iron or steel
also, a lot of people use the worlds interchangeably so it doesnt really matter but technically you dont caramelize meat proteins you brown it. Caramelization is a process involving sugar, protein browning is a different thing called the maillard effect
Acidity will cause iron based pans to shed a little extra iron usually, all pans shed their coating into your food at some point. The trick with cast iron is that they're made of a nutrient you actually need lol. Cooking with cast iron ensures you get plenty of iron in your diet so it can actually be helpful for people who have iron deficiency say due to regular blood loss. I dunno about deglazing with cast iron, i usually go for something rolled for that, I dunno just feels like it wouldnt be great for the seasoning, i dont like to simmer tomato sauces in the cast iron either
Did you know that iron and oil / proteins literally weld together at high heats? Thats why it can be so hard to scrape food off of metal, it's physically bonded to the metal and you need to actually scrape the metal apart lol
I like cast iron better than carbon steel for things that take longer to cook. Restaurant cooking is often under a lot more time pressure than home cooking so i think carbon steel really shines in those conditions
Carbon steel actually has less carbon than cast iron, it's kind of a misnomer. The biggest metallurgic difference is that carbon steel is malleable enough to roll while cold whereas cast iron is so brittle it needs to be cast molten
I prefer hot wiping pans to shoving them in the sink, even if they arent cast iron. One less thing to have to get around to
Oh wow, thank you for the detailed comment and sharing such great information and your experience.
What do you mean "rolling"?
My mother has been cooking in cast iron for sixty years. She has a cast iron pan set that she has cooked in daily for 55 years. She cooks everything in them, tomato based sauces etc. They have not diminished in any way,shape or form. I asked for them when I went off to college and she said I’ll get them the day she dies! 😂
@@brist0pher The solid hot steel is rolled out like a rolling pin on a lump of dough. Cast iron will crack apart if that was done to it, so it's only poured as a liquid into a mold.
Anodized aluminum, is that like aluminized steel. Because that’s used in bake pans and ovens. Just curious
I have a Lodge Cast Iron skillet. As well as a Vollrath carbon steel and stainless steel skillets. I use all three nearly every day. All less than $50. My stainless steel skillet is a three ply like AllClad but a lot cheaper. They are all restaurant quality pans. I love my pans. I don’t have any commercial nonstick pans.
I use my stainless steel skillet to cook my steaks the most because I love a good pan sauce.
Right on! Thanks for sharing
This is literally the exact video I was looking for. I’m buying a modular home and starting my life. I’m 27 we use non stick now and I’m always worried about chemicals. Thank you for this
Glad it was helpful!
I bought a cast iron for the first time then heard about carbon steel a week later and bought one too. Lets just say my cast iron is still brand new. I haven't looked back since fully seasoning my carbon steel pan, it has been amazing. My next cooking vessel when I have the room is a carbon steel wok. Wok's are amazing, they can do it all and in large quantities, but storing one takes up a lot of space.
I love my carbon steel wok! All great tools to use in the kitchen! Happy cooking
I like the hammered wok best but it is hard to find.I am not even a pro ,Nam vet and wife went through several till we found it.
@@garrypeek897 What brand is a hammered wok?
I used ss for years but found it really was about temperature and timing. More science than talent. My eggs always fried up perfectly by using the water droplet skate test first and not touching until a little crust formed under the eggs just like cooking meat. Yummy crispy edged egg whites.
The older I’m getting, the more I’m liking ss. Glad you enjoyed the video. Happy holidays!
@@tomwadek understanding the science is a talent!
@@wge621 lol. Yes it is
@@tomwadek You should try frying those eggs in SS with slightly higher heat, and not touch it for 40-50 seconds after putting it in, then it won't stick as bad as in this video.
@@lgolem09l thanks for the tip. I’ve made several more videos on ss. Check them out.
Fabulous presentation. I cook more often on cast iron, occasionally carbon steel which I enjoy. I have a gorgeous SS pan but we just don't get along. I once had a sensational SS electric pan (Rena Ware) which had a vaccum full of oil. The heat source heated the oil with heated the pan bottom with utter uniformaity - fabulous
Thanks for watching and sharing. That’s pretty cool regarding the Rena ware. Do they still make it?
@@tomwadek I do not believe so but the company still exists with some very nice products.
@@apistosig4173 post a video of yours. I think it’s very interesting!
@@tomwadek Can't do - no camera or mic on this machine. No longer available from maker I noticed. The pots and pans could be stacked and the heat would transfer through them - fabulous concept - when they were all new they worked well.
Recently bought my first carbon steel pan, and I'm in love. It's become my go to for eggs and crepes, both of which were difficult on a cast iron, either due to sticking or weight. Still prefer my cast iron for meat.
Thanks. I have all you mentioned as well a ceramic skillet, like those as well, good for steaming fish.
I’m glad you’re enjoying the channel! Happy cooking
Excellent video, thanks! My choice currently is the stainless steel cause I tend to use a lot of acidic products when cooking and from what I can see if you don't want teflon and what not then stainless is the only one that is recommended. I did buy a satake honey comb pan with non stick coating thinking it was some fancy iron cast coating but apparently it's some kind of similar thing to teflon so I will get rid of it and will most likely buy a carbon steel one after much consideration (otherwise it'd be a cast iron from a swedish brand but the ability to control heat will probably be more important for me than having it maintain the heat over a long time)
Glad I could help Erik and I’m happy you found my video informative. The older I’m getting the more I reach for my ss pans. They can truly do everything. I think you will enjoy carbon steel as well. Happy cooking!
I went for stainless steel just this weekend, because I don't see myself avoiding rusting my carbon steel pans. Also, I hear you can season them well enough!
Nice vid. I started cooking with the usual teflon skillet and now use stainless steel most of the time. I also have a bunch of carbon steel and cast iron skillets, but I find the stainless steel the most practical one especially for frying vegs. The best news is that all these skillets will last a lifetime, plus the carbon steel and cast iron are still cheaper than a quality non-stick skillet. Though I still think that there is an argument for the occasional use of a non-stick skillet. Scrambled eggs, fish and shrimps get out better and without much odour sticking to the pan. At least I wouldn't want to have the fish taste in my pancakes.
Lol, yes that’s a good point about is fish taste in the pancakes. Thanks for watching. Happy cooking!
T-Fal skillet works for me for eggs and pancakes, there's no way I can flip with the same ease if a cast iron skillet was used. With the lightest coat of oil or butter, the non stick will release and the food glides perfectly. Cleanup is just a quick swish of a dish brush. I'll go with the cast iron for steaks and other stuff that can make use of a spatula for turning rather than flipping.
Thanks Tom! Great video on the subject! Best I've found on youtube
I’m glad you enjoyed it. Please like and subscribe.
Purchased a Lodge skillet from their Black Rock foundry and it is fantastically light compared to all the others. Made amazing browned potatoes in it and no sticking.
Takk!
I've used my cast iron skillets exclusively. I soak them overnight, scrub them, use them for reducing acidic sauces, use knives and metal utensils in them, don't dry them after washing, don't coat them with oil, and don't season them. Just use them. Daily. Using it is the best seasoning. They're not fragile. If there's a tiny bit of rust, give it a scrub and some oil. Use soap when you need to. Give it a gentle scrub and leave whatever miniscule level of oil is on the surface, let it dry. If you use cast iron daily, you literally need to be a bit rough on it so that the seasoning doesn't build up too thick on the inside and stays smooth and flat. Otherwise you can get buildup and seasoning chunks breaking off. Ever see the bottom of a well used cast iron pan?
Same here. I abuse the shit out of my cast iron. It'll get used again long before it gets a chance to rust.
Yes, I've seen the bottom of Mom's old skillet and it was incredibly built-up with excess seasoning. The inside, however, was as smooth as glass. Thanks for the memories!
You can season Stainless Steel pans just like the others and create a non stick surface. The real key is allowing stainless to preheat correctly before adding protein and other ingredients! Happy Cooking!
Hi Brian. Thanks for watching. You are correct. This video was more of an intro to the 3 pans. Checkout my follow up video on the fundamentals of ss cooking. I’ve pinned it in the comments.
@TomWade - Thank you! This is literally my newest favorite channel to watch and learn new stuff for cooking. I've never cooked with or even had a carbon steel skillet, but got a Tramontina 10" the other day off Amazon just to try it out. I had a bit of a struggle cleaning the initial sunflower oil coating, but once it appeared that was done, I set to doing the first seasoning. The instructions mentioned a "thin coat" of oil, which I think I accomplished, but after seasoning/baking in the oven at 300f for about 3 hours (They recommended at least 1 hr) it seems some of the oil drained or pooled at the bottom and left a very thin layer of, how do I describe this.................. dried hard baked oil residue I guess. If that's the seasoning, then I guess I got it right. Not sure, as I've never really seasoned a skillet of any type. I would just heat them up, add oil/butter and cook. I have not yet cooked with this seasoned skillet, but looking forward to it - I have a couple of mahi filets I plan to sear, and I've done this on my other non-stick skillets and have had mixed results. Sometimes too hot, sometimes not hot enough, but I'm learning, I think. I've tried using one of those laser temp things, but I've noticed different cooking surfaces react differently at certain temps.
I will say that when I was seasoning this carbon steel skillet in the oven, the smell was pretty amazing, not a "burning" smell but something different and quite pleasant. When the seasoning bake was over, I turned off the oven and just let it cool on its own for several hours. The thin layer of dried oil isn't exactly sticky, but close; need to cook with it first before making a decision. I really think this new skillet could be my "go-2" for scrambled eggs and even pan seared meats. Possibly burritos too, especially with the egg white wraps. And breakfast sausage..... and bacon too.
That’s wonderful! I can’t tell you’re having fun and really enjoying the learning process. Thank you for your kind words also, I’m glad my channel is helpful and enjoyable. Keep me updated on your journey. Happy cooking.
It's supposed to be baked with the pan upside down so there's no pool of excess oil during the seasoning process; it should be just a very thin coating applied rather than a thick puddle.
Glad I watched this even though I just purchased my 2nd stainless steel pan my first is a straight wall cuisinart and works great for casserole type dishes but I finally purchased an all clad 12 inch d3 originally I was going to go with the d5 but looked carefully at the pros and cons and found the d3 to be better suited. Some people may think they look plain Jane, but I feel they scream professional quality. I, too, have matfer black carbon pans in 10, 11, and 15 inch. However, the 15" is a beast. I love them. I also have two Japanese kiramiki carbon pans that are thin like a wok and incidentally I own several woks so I'm used to fast heating and fast cool down, so I believe the 12 inch d3 all clad will fit right into my style of cooking. Thanks for this video it definitely validates my recent purchase.
Glad I could help! Thanks for watching
For frying up eggs in the stainless I've found that using butter works best for non-sticking. It's the best tasting as well. Vegetable oil doesn't work as good.
I don't eat stake that much, but the De Buyer carbon pan works very well for fish, burgers and the occasional stir-fry.
Thanks for sharing your experience, happy cooking.
For stainless you need to get the oil high temp if your goal is to "non stick" but if using steak or browning meat you don't really want it to stick because crust, mallard, building fond for pan sauce, etc.
I use butter as well, but I also add an equal amount of grapeseed oil (a tsp. or two of each). Grapeseed oil has a very mild, non-interfering flavor and also has one of the highest smoke points, whereas butter burns & smokes quite easily. The combo of those two seem to function perfectly without losing that great butter flavor. Some people choose a butter/olive oil combo, but I never understood that. Olive oil is nearly as bad as butter as far as having a very low smoking point. I am merely offering this idea here as a just-in-case-anyone-hasn't-heard tip. Btw, Grapeseed oil is also ideal for deep frying, stir-frying, and baking, too. It contains zero trans-fat and even vitamin E! This has been your Grapeseed oil lesson, 101. lol.
@@DrSolStjerne great tip. I actually have a video on cooking oils. Check it out. th-cam.com/video/QhvPw9qD2No/w-d-xo.html
Smoke point and degradation aren't equal. Apparently olive oil is actually tested as the best because of the high level of antioxidants that resist damage, plus it uses more stable monounsaturated oleic instead of polyunsaturated omega 6 in the grapeseed. Grapeseed is great for seasoning because of how readily it polymerizes, even below the smoke point - which you really don't want it to do in your cooking. Butter only burns/steams because it has proteins and water in it, ghee/rendered butter is extremely stable and high temperature ready. Have a look at Adam Ragusea's video on it. Also maybe look at some of the controversy on high polyunsaturated seed oils.
For non-stick eggs that just slide around in a well-seasoned cast-iron skillet, use butter or ghee instead of any type of oil. I don't know why it works better, but it does. The type of fat I use to cook with in my cast iron depends on what I'm cooking. For instance, for sauteing vegetables I use bacon grease, for searing meats I will use grapeseed or avocado oil.
That’s a good point. Unfortunately, I have to watch my heart health and have limited options. Thanks for watching.
Check out Uncle Scott’s Kitchen on his butter test for frying eggs. It works for me reliably. th-cam.com/video/zURrWH5TjUU/w-d-xo.html
@@jewelhome1 I’m a fan. He’s a good guy. Check out my follow up here: th-cam.com/video/cSgW5ZZzxQo/w-d-xo.html
Please try peanut oil. I think it's the best for frying with a non-stick result.
@@sherrybirchall8677 funny you say that, I just released a video today all bout cooking oils. Check it out! Thanks For watching
Great video! I've been wondering about this for awhile now, you have answered all my questions here. If I could have one skillet, it would be vintage cast iron. The other types tend to bow in the middle and melted fat goes to the edges. My thick cast iron skillets do not bow and is a smooth flat pan that cooks meat evenly. That said, I think I will look for a stainless steel pan to try the, not sure how to spell it, but the meat flavoring you mentioned. Thank you for testing all the skillets!
No problem, thank you for watching. Happy cooking
Recently bought carbon steel de Buyer with high wall for 10Euro. Cleaned seasoned on gas burner. Amazing result and product. Instant favorite over my cast iron skillets.
thats wonderful! Glad you're enjoying your new pan!
Love my new Ruffoni opus prima. Very light weight ..great for sauces. Very heavy lid, when you need it.
Right on
Great video. At 66 I had had numerous skillets. Finally I researched and purchased a large and small carbon steel skillet. Once seasoned they are lighter in weight that cast iron which is easier for me to handle these days. I invested in those 3 years ago. I actually ordered from a French company and see myself passing these down to one of my grandchildren. They are they best!
Thanks for watching. I’m glad you enjoyed the video. I plan on passing my stuff down as well. Hopefully after many years of use, they will be a great family set.
OK - What is the French company u used?
i use all three types, plus aluminium too. Each one has their strong and week points. Just a note on the stainless steel, on the egg test i can easily notice that it is cold. There is one single secret for stainless steel to be non stick: need to pre heat it much more than any other of the materials and that's all, if is it hot enough it won't stick
I mostly agree. But even heated properly, stainless steel tends to stick more. Still, it's the most versatile material and with the proper cooking technique (which includes the temperature) sticking is not a big issue.
Stainless definitely need to be up to temp! Also, contrary to the video, I find it takes more heat to get stainless up to temperature than anything else. Here's where you need to know you stove and your pans! I think a lot of people give up before they get to that point.
a problem for me is that the eggs are super cold when i cook them. I'm not going to wait 30 minutes for the eggs to warm up so i can cook them. My electric stove cannot handle more than 3-4 cold eggs. Even if my stainless steel is super hot, after i dump 3-4 eggs in, the pan becomes cold enough to where it will stick. I like to eat 3-6 eggs in one sitting for breakfast and an additional 4-5 egg whites. IMO the best setup is a cheap non-stick pan used only for eggs, then a carbon steel pan for everything else. I have found that setup to work the best.
When I was an apprentice chef (about 40 years ago) we kept a mirror polish on the copper clad SS saute and omelet pans. 🤓🍻
@@alsaunders7805 that's exactly how a copper pan should be kept! 👌
My country's cooking uses a lot of acidic component, so I saw people cook with stainless steel everywhere. For people who were saddened by the egg test: try lower heat than you usually would, longer frying time. (A lid can help to cook it more evenly.) Don't be shy with the butter here. It will improve the sticking situation as well as the taste. 😊
Thanks for the tips! The egg test was not a “how to fry an egg” video. I was just trying to show how each pan performs with all things the same. Happy cooking!
@@tomwadek Thank you. Also, thank you for this great content. I was really curious about carbon steel skillets, and this video was a great help 😊
@@biz3104 I’m glad you enjoyed it. 🙌
Each type of pan has its merits and downsides:Teflon, Carbon Steel, Stainless Steel, Cast Iron. Actually there is not the perfect type of pan which gives you the best results, you have to choose. Cast iron and acidic food, forget it, high heat and teflon, forget it, aluminium and inductive hot plates, forget it.
The video was really helpful. I'm looking to upgrade my beginner set to something nicer, and this video helped a lot. I had to stop and comment about the Smallville shirt. I love it.
Hahaha, smallville was a great show. Glad this video was helpful! Happy cooking
Just got two stainless skillets. Unfortunately my old cast iron skillet disappeared during moving some time ago. But watching this I think I'll be getting a carbon skillet as the last one. I am tossing all my Teflon cookware and restocking all my utensils with stainless and wood. It lasts forever and no harmful side effects from petroleum or PTFE is a bonus your body will thank you for.
Thanks for the good information about the differences.
Cast iron retains heat not because it's dense, but because it has more mass (thicker, heavier). If cast iron were thinner, it would heat up quicker, too, but because of its material properties it would warp and crack on a stovetop (different parts heating at different rates) - not so much if used in an oven (uniform heating).
It's the iron to carbon ratio too which makes it a poor conducter in heat but also makes it retain heat longer with around 3% carbon. A carbon steel skillet actually has less carbon (ironically). Stainless steel contains around 1.2 percent carbon and ofcourse chromium, which prevents corrosion, whereas carbon steel contains 2 percent. I understand your point though. Thank you for watching!
@@tomwadek The difference between elemental iron and the materials iron and steel have been widely documented and lamented. I guess the simplest way to explain is that material "iron" is mostly elemental iron but is unrefined and contains lots of impurities. Steel is highly refined iron with controlled amounts of other elements added. My understanding is that it's called "carbon steel" because the alloy is "plain" and doesn't include significant amounts of other additives besides carbon, such as chromium, vanadium, etc...
@@coryray8436 great explanation. Thanks for taking the time to go into the details
I have tons (ok, not literally, but lots) of cast iron, including a couple of vintage skillets inherited from my wife's grandmother. One in particular (a #8 Favourite from the early 1900s) is wonderfully smooth and fairly thin, so pretty light (about 2/3 the weight of my modern Lodge of the same diameter). It also spins like a top on my glass-top stove once you start warming it up. Still, that glass-like finish gives me the best cornbread crust in the universe, so that's about all I use it for.
@@cvkealey no doubt the vintage cast iron skillets were on another level. I share your reasons for a smooth surface. Thanks for sharing your experience.
Very good tips & advice, but I would add a few more tips about cast iron care. The way I was taught by my mother 50+ years ago was we always washed the pans out and dried them in the oven upside down so any water would drip out and expedite the process, then place the pans or pots & lids on the stove top or a cookie rack to cool down some before applying a new coat of oil to them by hand using our fingers. My mother used extra virgin olive oil for the lubrication and we kids would smear it all around the inside and outsaid & bottom & handle as well, then place back upside-down into a pre-heated 350F oven to bake for 15-20 mins and bake a new layer of seasoning onto the pans and help prevent rust and any excess oil would drip out of the pots or pans or lids(like a Dutch Oven).
I followed her instructions for 30+ years and then learned about different oil viscosity types and I switched to using Canola oil for my cast iron as it has a smoke point of 425F vs 350F of Olive oil and was cheaper.
Then about 10 years ago I started using Sunflower oil on my cast iron pans which has a viscosity of 460F which helps when you want to make something like a cast iron skillet pizza in the oven using a homemade dough or you want to cook a thick seared cut of beef and get that warm juicy Rare-MR center without burning the exterior of the meat and are running your oven at a very temp.
There are also a lot of other general & special oil types that are a higher viscosity you could use like Coconut or Sesame, but they will leave a "flavor" in your pan that you might not want added to the dish you are cooking.
Also Palm oil I would not recommend it. If you are not from an Asian culture and did not grow up eating foods cooked with palm oil, you will be in for a big surprise and regret it. If your not used to it, palm oil will give you the trot's and you visit the toilet 6 time from time you wake up until even breakfast is served. It is also probably the worst cooking oil to use based on Trans-Fats & Cholesterol just like Lard or Crisco or even pure pork fat.
Peanut oil is another one I don't recommend just based on the fact that so many people are allergic to peanuts and if you were ti use such a type of oil on your pans, you would sicken all of your dinner guests.
I hope this helps the video more.
Thanks for sharing. I love hear stories about past down family knowledge. Thanks again!
This is a really comprehensive and well thought out informative video. Thanks very much
Glad you enjoyed it. Thanks for watching. Happy holidays.
I am 63 years old. I, also been cooking since I was twelve. I tell you until you start cooking with copper lined with tin. You will not believe the amazing work you can do. Simply amazing. It will last your life time and pass it on to your kids and to their kids!
Very cool. Any recommendations on brands or skillets?
Yes, duparkay. Originally they started their business in 1905 or so, making rondeau, marmites for stocks and consomme with the spiket on the bottom. All in Providence RI.
All lined with tin. East coast tinning bought the business, re-tinning existing pots and pans and making new ones.
They last for decades, pass it on to the next generation of people passionate about "foodies"!
@@l.m.iniowa3983 very cool. I’ll check them out and maybe do a review. Thanks again
Super content ! Do you have any plans to do something like this for "pots" and dutch ovens etc?
Hi, thanks for watching. I made one right after this video years ago. Check it out.
Which Cooking Pots Should You Buy | Stockpots vs Sauce Pans vs Dutch Ovens
th-cam.com/video/l4hphgZ1Rj4/w-d-xo.html
This is a great summary of the three! I was especially happy to see that my fairly new carbon steel wok's wild color pattern is similar to the ones you showed... It's only been through 4 or 5 deep seasoning sessions so far, plus a few months of cooking, so still a long way to go before it's decently seasoned. I was decently surprised to see you using a steel turner with the eggs... I always feel like my grandmother is scowling over my shoulder when I use metal in my carbon steel.
Out of curiosity, what do you think of hard anodized aluminum? I've been replacing the PTFE cookware I have with carbon steel (down to one last piece now, which will go away when I'm fully comfortable with the wok) but have been wondering if I should replace the rest of it too. It feels to me like the hard anodized land somewhere between the stainless and carbon steel pans.
I personally avoid aluminum even hard anodized and coating. I actually have a video on why including the risks of leaching coming out tomorrow 9am PT. Glad you found this video helpful!
@@tomwadek HAHA, nice timing then!
@@ChrisAbbey video is up, hope you enjoy! th-cam.com/video/obGDfhYyEIw/w-d-xo.html
@@tomwadek Thanks Tom! Another great vid.
Great video. What are your thoughts on enameled cast iron?
They definitely have their place. We have a enameled Dutch oven and absolute love it. Keep in mind, one day the enamel will fail so that’s always in the back of my mind. I tend to keep the skillets non-enameled just because I know they will see a lot more daily use and abuse. Thanks for watching. Please like and subscribe!
The best for oven use. Seasoned cast iron may smoke, but for making baked beans, or any baked casserole, they shine. and so east to clean. I am in the market for one now, looking at Lodge, but they want over $100.00 for a Dutch oven, and it turns out that the biggest customer complaint is that they're made in China, while Lodge claims they are made in USA.
Awesome video... I agree with everything (almost 😅). I think one thing you could have prefaced was about the non stick quality of CI and CS. They're completely non-stick, as you mentioned, but new people should know that its only such ((IF)) you are using them properly.
Thanks for watching and great point. Glad you enjoyed the video. Happy cooking.
Being an antique dealer for many years we have collected some great old dutch ovens, vintage Griswold and Wagner. And it's all we use.
Man, I’m jealous. Send me one for a video! Lol
Thank you very much for this info! To circulate the skillets and keep them rather warm is not possible on any electric plates.
I’m glad I could help
For fried eggs or omelette lovers, carbon steel is the way to go. Also, pancakes, crepes and tortillas are amazing in carbon steel. Not to mention meats… if I had to have one pan only, it would definitely be a carbon steel one. (I’m a fairly recent user of carbon steel)
I feel the same only with stainless for those listed. Actually I also use my cast iron for all those also...
Absolute best cast iron pans are any Griswold made pre 1918. If you can find one and likely have to rehab it the difference in cooking quality is so noticeable between anything you can buy new today or anything made in the last 70 years.
100% agree. Can I ask, how much did you get yours for?
@@tomwadek I ended up with 4 Griswold pieces all from 1908 -1912 a few years back when my Grandma and I were organizing our farmhouse basemen. she had not used them in decades and offered them to me. I didn’t know what I had at the time but after researching the pans extensively for a month that’s when I learned pre 1918 Griswold pans are the best. It was interesting researching the evolution of Griswold and computing the dates with the company logo at the given time. It was some true detective work and loads of fun! I compared cooking with my pans to several other cast iron pans from various years manufactured and nothing compared. I’ve seen them go for anywhere from $85 up to $500 for pans made pre 1918 on various forms and eBay.
@@Daniel-ls9ke awesome! You scored man. Glad your grandma passed them down to you!
Jam packed with great information! I don't think I have a carbon steel but I have both 18/10 stainless steel and cast iron in various sizes. Arthritis in my hands has limited my use of the cast iron but if there are two handles it's much easier to lift them. Most of my le Creuset type pans have two grips, thankfully. Thanks again for a great review and information about seasoning cast iron and carbon steel pans.
Thanks for sharing. Glad you enjoyed the video
Carbon steel has the cooking characteristics you may have liked about cast iron, but weighs far less.
Ruby Testarossa
I have a set of Revere stainless steel copper bottom pots and pans that was given to me a gift in 1970. The cookware was about fifteen years old when it was given to me. Yes, these pans are almost seventy years old, and they are still in great shape. When I die, they will be given to some lucky person who will have a perfect set of pots and pans. And unlike most cookware today, the handles are insulated. Is it non-stick? No. But I use olive oil and the cookware cleans up easily.
Nertz to cast iron and stainless steel pans! I'm a total carbon steel convert. I prefer the Matfer Bourgeat pans because they don't have the obnoxious rivets sticking out on the pan surface like other brands do.
My grandmother was a managing editor for a major NY home magazine in the late 40's, 50's and retired in the mid 60's. I grew up spending my summers with her in her retirement. We would spend hours in the kitchen preparing the best 5-star meals from good scratch ingredients. Her favorite was to make wonderful complex French sauces. Everything she taught me about skillets and pans, you just reviewed. You are spot on right to the end. Well done.
Thank you for sharing that very special memory!
I have all three skillet types. Just figured out this year that it's about the right temp for non-stick behavior. I've had to take a different approach to each skillet, reaching for the right one for a target outcome. Judging the temp has needed different techniques, too. I use a cheap IR temp gun which works with cast iron and carbon steel once they're seasoned, but SS pan is always unseasoned in my kitchen so it's too reflective (my IR gun doesn't have a compensation setting for SS). So, for SS I measure the oil temp once I've dropped in the oil when I think I'm ballpark.
Anyways, long story short, they all can be non-stick, it's about temp control technique.
Great video and review! That was a lot of work to put it all together. 🙌
Edit: I started getting sorted after watching Blissfully Random's vid on the Leidenfrost Effect. (no need for IR gun-I'm just too nerdy and need to know) 🤓
Thanks for watching and appreciating the work that went into it! I’m glad you enjoyed the video. I absolutely agree, all 3 are non stick to a degree. The ss did just fine in the egg test but has a bit of a learning curve.
I come from an engineering background so I can understand. Take care 🤓
I totally agree about the IR temp gun. They are inexpensive and an exceptional cooking tool. Now I even cook on the top of my wood stove because I can adjust the temp by where I place the pan of the top of the wood stove. Without the temp gun my cooking is hit or miss when cooking on the wood stove. By the way much of the vintage cast iron cookware was made by the wood stove manufacturers so cast iron was made to be used on wood stoves and in the age of the pandemic it's fun cooking on and BBQing in my large wood stove.
I had a love/hate affair going w/stainless (protein stickage) untill Sip 'n Feast channel gave me a tip about preheating & the Leidenfrost effect. Now, I can make decent fond and much better sauces with virtually no stickage. Magic! 😁
@@comesahorseman I've tried the Leidenfrost effect and it's problematic for me. You have to constantly monitor the temperature and throw in some water. And water has to not evaporate but roll around. If you miss the temperature, it will be too hot and stick. If you are under the temp, it will stick. It's too much of a chore just to fry an egg. And every pan has a different Leidenfrost temperature so you have to remember the number for each one. I just want to cook and not perform a lab experiment. I don't want to waste time. Just crazy stuff. More power to you if can do it but not me.
@@comesahorseman Even if it sticks in a SS pan, that stickage is short lived (with using enough oil) and best not to try and be too sparingly with it in a SS pan, a Tablespoon is usually enough so let it sit, and after a minutes or 2 or so, it'll release and I find that with most electric stoves at least, never run SS hotter than a 7 and I believe this also goes for induction cooktops/stoves and you can always drop the temp as you cook, I typically once the pan gets really going on 7, drop it down to a 5 and leave it there for a time and then if need to, drop down further and some days, I end up around a 3 or so before finishing up. This goes for cast iron and carbon steel pans too.
I have 3 cast Iron skillet. A small 8" ( very old 40+) handed down from my family . Two Lodge 12" Cast Iron skillet. Both over 10 years old and work great .
Got cast iron before Covid... mostly for outdoor cooking fireplace I built...
I have carbon steel woks for both firepit/wood camp stoves... and seperate ones for my induction hobs... seperate because soot from the campfires, is okay to hang under cover if seasoned well... the induction cookers like the campfires get hot enough for stir-fry... I also have stainless magnetic for induction... induction hobs are great for temperature control and that helps avoid burning... I do also have nonstick ceramic for induction and solar cooking...the black pots with handles that can be unscrewed for using in a funnel cooker with a Pyrex bubble as the solar cooker greenhouse...
Very cool. You should be all set. Happy cooking
@tomwadek was hoping to see if you might expand your content to induction and solar, maybe... I have been very impressed with induction for temperature control... ever try to put soft tacos on both sides of a frittata?
@@lethaleefox6017 I’ve done some induction content and often showcase induction on the channel. Thanks for the suggestions. I’ll look into it
Great video 👍. I hear a lot of people of folks talk about extra fat for stainless, but that hasn't been my experience once you get the hang of it.
Definitely. Check out my follow up video on stainless steel. I pinned it in the comments.