@Cook-Culture Jed, thank you for the great (and honest) review! It's amazing to see the community response and all the support. As a new brand this is HUGE for us. We're listening to the feedback too, seriously considering revising our seasoning recommendation to the oven method after seeing this.
Thanks. It was fun to make this one as I'd love to see this concept get traction. I think it will help a load of people. I've had a few comments that SS is good enough, but I have found that people can more easily create the results they desire with carbon. This could be the best of both worlds. Good on you all. Excited for your journey. And yes, I'd say that for a large number of people, the oven seasoning would be the best route. People who know what they are doing using gas would also see great pre seasoning results.
@@StrataCookware Any plans on creating a wok? I have a CS wok, and it works well, but my biggest beef with carbon steel is the warping. I don't have an induction stove, but have a ceramic cooktop, and both my CS wok and pan warp when heated.
@@olyar15 We're looking into it for the future for sure! It's one of our most popular requests actually. For now though, we're focused on the launch of the 10" & 12" frying pans.
I was really intrigued by this video and all the following ones about Strata. The reason being the reduced weight as my mother (and also myself) struggle with the weight of cast iron or carbon steel pans that we use on a daily basis. Now, I own all the three sizes. And I am really happy with them. Thanks for promoting them. If they get big, pollution will go down.
11:15 this sound is mostly cause of stainless steel and mixture of metal since aluminum doesn't really work with induction so what's heating is is the carbon steel and the stainless
23:48 Sorry but this was NOT a seasoning issue. Its because you didnt let the pan warm up evenly enough and only the middle where the induction coil is didnt stick. When you left the pan on longer the second time and the pan walls got warm then it didnt stick.
Thank you so much for this video, I am done using non stick! My question is, once this is seasoned will I still have to use a little oil to cook every time?
I'm gonna check them out. It seems a great pan. Never seen a pan with the rivets so far apart which shows the handle should be quite sturdy. Thanks Jed, You da man!
@@Cook-Cultureif the surface is stainless steel with a carbon steel core (right?) why the need to preseason? Do you normally preseason stainless steel pans like All-Clad/Made-in/etc? Edit: after going to the website, I understand now that the cooking surface is indeed carbon steel and the bottom of the pan is steel. I guess the next question would be: besides the lighter weight of this pan versus carbon steel pans is there any other advantage over a traditional carbon steel pan?
What is the difference in the expansion characteristics of the two metals, and what difference is okay and when does it become extreme? I would think the engineers would have considered this.
I don't see this as being a problem. We already have lots of multi-layer cookware with various combinations of aluminum, stainless steel, and copper. I have a bunch of multi-layer from a few brands. Never had or heard of an issue related to this.
Thanks for the review! I've been struggling with preventing warping when using carbon steel on my electric range, and I've been hoping that this pan might be a solution. It doesn't sound like you had any issues in your testing in this video - do you think there's a reasonable chance that I'll have a better experience?
I was wondering if this was possible, but I was thinking it might delaminate, but of course the expansion coefficient of stainless and carbon steel is probably pretty similar.
@@Cook-Culture I checked and the CTE of carbon steel and the aluminium core are almost the same. It blows my mind that this doesn't already exist as a product.
Once heavily seasoned, carbon steel and cast iron can handle acidic foods like vinegar, lemon, and tomato sauce unless the recipe calls for a long braise/simmer… In that case, I would use an enameled dutch oven or switch over to stainless steel like the commenter above me mentioned.
@@BigPhi84Carbon steel seasons so quickly even if you lose some seasoning while making a tomato sauce you can add some oil after cleaning and give it a quick heat and you are good to go. That’s not what worries me. We know that the gas coming from oils that have been heated to smoke point typically contain dangerous compounds/free radicals that are toxic. So it’s hard for me to imagine that the seasoning on our pans, which is made up of oils and fats that have been hardened and heated to high temps over and over again.. it’s hard for me to imagine that seasoning getting into our foods is not bad for us. Who knows, maybe it’s worse than the nonstick chemicals we are trying to avoid. Spritzing some lemon in a dish, I’m not too worried. But I’ll be making tomato sauces is stainless steel unless there is evidence that the seasoning on carbon steel and cast iron is benign.
I sold all my 10 Darto and De Buyer Mineral B pro CS pans for - among other reasons - this reason. Noone have tested the effects of digesting polymerized oil on a daily basis and as you say, it could potentially be as dangerous or even more dangerous than using non stick pans for that very reason. My opther reasons for dumping my CS pans are: 1. My wife is helping cleaning my pans after I've used them. She has a hard time distinguish if a pan will rust if soaked and washed or not. I love that she helps me with cleaning my pans after dinner, and if I had to tell her what pan can be soaked and what pan can not, she might stop cleaning my pans PERIOD and CS pans are not worht that risk. My CS pans were all a bit rusty and needed frequent seasoning because of this 2. Even though you can use acidic stuff in well seasoned CS pans and not risk stripping them entirely, I would still get an OFF taste in the food I made in my CS pans, when they contained liquids and acidic ingredients. I didn't like that off taste at all 3. CS pans are very uneven heating pans compared to my Demeyere Proline 7-ply pans and my 2.5 copper pans. They are almost useless for that reason alone in my view 4. I prefer to be able to wash all my pans VERY thoroughly after I've used them and I got tireed of the seasoning aspect even though it only took 2-3 minutes on the stovetop after cleaning the pans. This is all the reasons why I sold all my CS pans and I don't miss them for one second. I use ceramic non stick pans from Mauviel and Demeyere for delicate items at low to medium heat.@@timjohnson3913
@@VikingShaver I really hope ingesting the polymerized oils turn out to be safe because banging a stainless steel spatula into a CS pan as I brown meat for tacos is downright cathartic for me. And I just love cooking certain things with CS over SS for the nonstick advantage. But I need to try a nice ceramic pan for those things like what you use. Just need to be more gentle with those but oh well.
I've never liked cast iron because of the weight but have found a 10 inch carbon steel to be much lighter. This seems like a great option for a 12 inch pan. Definitely looking fotward to seeing the kickstarter pricing
Still watching the video so not sure if you say this is good but i hope more people try making such things in more cookware types...i have been trying to find lighter cookware that is not non-stick and is induction compatible...my mom is in her 70s and cast iron, enameled, carbon steel and even many of the triply optons are hard for her to use due to weight so she keeps going nonstick (i have talked into the stone stuff atleast)...to be clear, she does like the CI/CS/triply stuff just can't move them around anymore
Awesome, yes, I talk with people like your mom every day. They grew up on iron but have been forced into light coated pans. I think this will be a win for her.
@@Cook-Culture I signed up for the notification...will see if it's any good and then hope someone else makes others pots and pans in the same way... Will you do a follow up video once you have used it for a while for more than eggs and such?
Thanks for the video. I’ve often thought that I wished for something like this. Not because of weight but for the speed and even heating that I get from my clad pans.
What’s the temperature limit - is it lower than a typical all carbon steel pan? And are the rims sealed to avoid the corrosion issues All Clad faced a lawsuit for?
i _think_ the all-clad issue wasn't about corrosion but rather when thrown in the dishwasher for years on end the exposed aluminum on the edges would wear away a little, revealing a sharp edge where it met the stainless. all-clad has responded by no longer saying they're dishwasher safe anymore seasoned carbon steel doesn't go in the dishwasher to begin with
Jed, just wanted to let you know that the State of Minnesota, just passed legislation to ban all PFAS in many applications, including cookware by 2032. The State has found that PFAS is far more prevalent in drinking water and soil that first realized. The State of MN will now monitor drinking water systems for the presence of PFAS chemicals. In a news report, it was mentioned that humans are far more sensitive to minimal levels of PFAS than are animals. I thought you may he interested to see this story. Hopefully you see my comment.
Signed up for the Kickstarter notifications already, I am super into the idea of a clad carbon pan so I don't have to deal with ceramic/hard anodized pans only lasting a year or two!
If you can sand the damaged surface back to bare metal, whatever your old pan is, you can season it. I’ve done Aluminum and Stainless steel surfaces, and now you’ve seen a carbon surface seasoned. No problem, just keep the oil layer wiped so thin, as to be almost invisible.
Hello, I’ll be buying myself a nice Christmas present today! Thanks for this review. I’ve watched several of your videos. Please tell me how hot and how long to season in the oven.
I used to get tacky sides after seasoning on a stovetop stovetop, and it has also happened to me with a laminated stainless pan. So what I do now is season the pan UPSIDE DOWN above full gas flames for up to 1 minute until a wisp of smoke appears if I turn the pan around. Then several minutes medium-low flame, pan UPSIDE DOWN again, to harden the inside surface without smoke. I can’t put it in the oven because the handle's too large. This way, the sides of the pan get as hot as the base, and turn a nice bronze colour after a few seasonings - both sides and base. I really hope my experimenting is now over, and that sand blasting the pan first was a good idea. So far, so good.
From the comments it's kind of obvious a lot of people have wanted something like this and I've wondered myself why it didn't exist. Might grab one just to support someone willing to try something new, I'll be keeping my eye on the kickstarter.
The weight of the pan is a secondary benefit. The primary concern is the poor heat conductivity of carbon steel. Aluminum is a much better conductor. That's the point.
I’ve seasoned an aluminum pan, no bother. Sanding the surface first might be a good idea for adhesion of the polymerised oil. Because my Tefal pan originally had a worn out teflon surface, I sanded and scraped it all off.
Looks very nice, but how exactly does it work? If I understand correctly it's a 3-ply pan with an outer layer of stainless steel, an aluminum middle layer, and an inner layer of carbon steel, right? So it's like a normal 3-ply stainless steel pan (1. outer stainless steel layer = corrosion resistant, induction capable | 2. middle aluminum layer = even heat transfer | 3. inner stainless steel layer), but instead of the normal inner stainless steel layer there's a carbon steel layer which can be seasoned (and has to, otherwise the inner layer will rust). Sounds like a cool concept.
I was just wondering when this kind of pan would come! I don’t know if I asked: „Why don’t they make a 3ply pan with carbon steel surface?“- but I definitely thought it. Someone heard my thoughts. I can’t wait for these to come out!
I’m excited about this! My biggest problem with carbon and iron is the lack of evenness, which added aluminum seems to solve. What I REALLY want though is a thermostat controlled electric griddle with a carbon steel surface and aluminum core. The big griddle really is the last piece of nonstick I use regularly, it’s just the best way to pancakes, grilled cheese sandwiches, etc
I have a thick cast iron griddle which is shiny black from 20 years of cooking on it. Nothing even comes close for pancakes and other breakfast food. Check out you local dinner and see what they use.@@aangitano
Thank you Jed for presenting this information to us all. This is a very interesting pan concept. I believe that the industry's top brands will either be copying them and/or attempting to buy their company.
@@Cook-CultureThumbs down to Communist China - not to you. Just as some people are obsessed with eliminating non-stick from their kitchens; others are equally as obsessed with not funding the Communist Chinese with their genocide, spreading military aggression, and subjugation of their citizenry. Darto is fine cookware not made by the ChiComs, while IKEA's cast iron and carbon steel cookware is also not made in Communist China but in Brazil instead.
Great to see a nice innovation well executed. An issue I have with carbon steel is even heating on my electric flat top. This should help with that as my stainless aluminium clad is much better
Can this pan not be seasoned by blueing the metal? That's how I've seasoned all my carbon steel pans in the past....Blue the steel like a carbon steel wok procedure... Then add oil... Drain, wipe... Then re-oil and heat....would this not work on this type of pan?
Hi I’ve watched most of your videos, very informative and interesting, one thing I would like to know is the temperature of the pan is? A setting of 7 means nothing to me as all stove tops are different that being said great review.
Hi, thanks. Yes, hard to relay as all cooktops are different. To me, on my induction, it's a 7/10. The same heat at home with gas is 1/2. I hope that helps!
Great video. Love that you were honest about your biases, and clearheaded enough to be self-aware and to rely on your instincts even when the instructions said otherwise, and even when you felt you had completed the video. Master class in maintaining fairness in the face of uncertainty.
I’m looking forward to trying a pan once the Kickstarter campaign begins. The only obvious design issue is the riveted handle. Someone needs to figure out how to weld it to the clad pan. Then this could be the perfect skillet b
@@Cook-Culture I just bought into the VIP 12" pan - $95 USD, which will become probably north of $130 Cdn after your credit card adds their cut to the exchange rate. Very interested in seeing how this works out on our current mediocre electric stove tops that we have at the moment. I'm actually posting to bring your attention/others' attention to the IKEA Vardagen carbon steel skillets (not doing this to throw shade at the product you reviewed and I just spent my money on. (they use the same 'Vardagen' name for their cast iron skillets that I have no experience with other than running my fingers over the cooking surface). We were just in Calgary for a week and IKEA had a killer sale price on the 28 cm/11 inch skillet: $12. Short story, we headed back to BC with two of those and a 24 cm skillet that actually cost us more: $17. Those prices have now changed, but current pricing is very, very good for those with an IKEA in town. www.ikea.com/ca/en/p/vardagen-frying-pan-carbon-steel-60438017/ Details IKEA doesn't supply: The steel of the skillet is about 2mm thick according to my vernier calipers, which I think is probably close to the same thickness of a De Buyer or similar European skillet. My kitchen scale says the 11" skillet weighs 3 lb 9 oz... I forgot to weigh the smaller skillet. Possibly unique to the carbon steel skillet genre, IKEA applies a black finish to the entire pan - perhaps for looks. They say it is not a non-stick coating: after a week of cooking with one of the 11" skillets deliberately using every metal utensil along with the tines of a fork, it appears that this surface treatment is indeed something other than a non-stick coating. My guess is that this surface treatment is either an anodized surface treatment or something similar to "bluing" as used to protect exposed steel surfaces on hunting firearms and tools from rusting while being used in wet conditions. Whichever it is, it can be scratched with steel as in the point of a knife - but it takes a bit of effort to do that. Whatever the surface finish is, it seasoned very well and very easily in the oven, just as my grandmother used to do with all HER carbon steel cookware back in the 1960's as I remember her doing that (sure wish I knew where those pans are now). I gave them a very thin wipe of grapeseed oil instead of the lard she used. Most of the grapeseed oil then got wiped off before all went together into the oven upside down at an indicated temperature of 400 F. Left them for a couple of hours curing while I wandered off and did something else. Retrieved from the oven, given a light scrub/polish with very fine steel wool inside the skillet, washed, dried in the oven, then two more repetitions. After that, a week of cooking with these skillets. I've never done 'egg tests' or stuff like that, but these Vardagen carbon steel skillets require me to almost attempt to cook eggs and other sticky food with no oil/clarified butter of any kind to get some sticking happening. Anyways, that's my experiences with the IKEA Vardagen pans. For those who live where there's an IKEA store (they don't ship them), this is about the least expensive way to transition into cooking with high quality carbon steel skillets that I'm aware of. Give 'em a try - at this price, how can you lose? I don't think Cambodian Tire will sell you any kind of aluminum Teflon pan of this size for the same price.
I don't get why they don't forge pans with the handle integrated. More risk but only one part and process to manage. Maybe good pan steel is bad handle steel. Baffling.
Thanks Jed. If those pans become available in Europe, i'll consider one. I'm currently cleaning up and re seasoning a slightly neglected De Buyer mineral b pan. Try ghee [clarified butter] for your omelette next time, if you can get your hands on some. It works a treat for me.
It would be interesting to see a wok-style version of this pan, where the reduced weight and presumed superior heat distribution properties would be more important factors.
I love all the comments from people trying to correct you. They must be new to the channel because they obviously haven’t seen all your extensive videos of seasoning/cooking/reviews. You know what you are doing.
Thanks! I appreciate the understanding of my regular viewers, but I also like being taken to task by people who don't know me. It keeps me focused on not skirting over some of the basics! Thanks for the support!
Hey Jed, one question. Between this Strata pan and the De Buyer Pro omelette pan, which would you choose for cooking omelettes? I understand the point of this pan is less weight than carbon steel.
Hey Geoff, great question. So far the Strata has performed very well with omelets (once I got my seasoning squared). That said, the Pro is solidly reliable. The factors are weight, country of origin, and design....?
Interesting, this popped up because I wanted to move away from the non stick pans. But please, do we have to use toxic seed oils to season? Can't we use ghee, coconut or tallow?
Based on other sources, 425 is too hot for a grape seed oil based wax as that is the smoke point temperature. Recommended temperatures are 350-400. I bake my seasoning for 1 hour at 375.
I don't find carbon steel pans to be that heavy, but on an electric stovetop, they are have problems with hotspots. This sounds like a great idea! wish i had seen it a few months ago when i got my newest carbon steel pan. It may not sear as well as proper carbon steel pans, but this is probably the best teflon-replacement pan (and no, ceramic coated doesn't count, they suck)
Why are you here with a desperate need to tell everyone that you use butter instead of oil to cook your eggs? What percentage of the viewers here do you think actually care how you cook your eggs, when they're here for a review of this new cookware?
Update? Sticking in a carbon steel pan may be temperature related and aluminum has a much different heat transfer ability than steel. So unless you can get it to be non-stick we can't assume that.
Watch his video more carefully. He didn't even conduct his experiments properly. Thus, no one knows for sure. Frankly, I can't believe he did what he did. Now, the pan may be able to do a decent job. We don't know. However, always remember that there is no free lunch. We only know it is much lighter than carbon steel. Plus, it has a much thinner construction than a typical carbon steel pan. So can it perform just as well and be non-stick as carbon steel once patina has been built up after multiple uses? I am highly skeptical.
Thanks for another great video, and introducing a interesting product. Would you say the ply construction makes the heat distribution more even then standard carbon steel pans?
Jed, thanks for such an honest prerelease review. I wish the pan would have a thicker aluminum core for larger specific heat capacity whilst retaining the heat transfer speed of aluminum. They never seem to use thick enough aluminum layers these days. They should do a version with the st st outer clan and one just w thick aluminum and thin CS surface.
I’ve been seeing their ads in my instagram feed for the past couple weeks way too often and was hoping someone would do a review. I’m skeptical to be an early adopter but it seems like it’s going in the right direction, and like oven seasoning is the right method.
It's good to see new interesting products. I've only cook with cast iron so far and am wanting to try out carbon steel. Weight is not a problem for me but if it's for my parents then this seems like something they'd like better.
Pans like that are going to work a lot better on fire. As does copper for the same reason. That's why it's hard to compare an Atlantis pan vs a good copper-clad. If it's a flame copper wins easy in terms control, but for induction Atlantis is the best..
Good luck with that pan Jed. My D5 stainless steel pan blows this pan out of the water. 3 egg omelette should take less than 2 minutes. Plus no seasoning needed.
Paste, oil, whatever... gotta wipe the surface with a clean towel until it's essentially "dry" or you've put it on too thick. The wipe streaks tell the tale.
Thanks for the video! We're fans of cast iron, but would love to have a lighter option. Was unaware of this Kickstarter until seeing your video. Looking forward to using these pans on our gas range.
I cook eggs over easy on my D5 Al-Clad stainless and I never use a 7. A 7 is too hot it’s for searing food but for eggs you scale it down to a 3 or 4. Ugh!!!
I’m very confused by this pan starting out silver when absolutely ever other Carbon steel pan I’ve ever seen is some version of “black/brown” even before seasoning. I guess i don’t know what goes into the color.
Thanks for the demo and review, Jed! I prefer oven seasoning, too. I even put my De Buyer Mineral B with coated handle in the oven. Maybe with a gas grill you can get decent results, but I only have an electric stove top. Funny side note: as I'm watching this video, my wife started looking over my shoulder to watch, then asked, "Does this mean we're buying another pan?"
Jed...you should have done a high temperature search test since one of the great things carbon steel cooks properly are steaks. Will it hold up to the search tests? Anyway...interesting!
I’m guessing spellcheck turned sear into search somehow? This should probably sear more like a regular steel clad pan with an aluminum core, since the bulk of the pans thickness consist of aluminum, not any kind of steel or iron. Iron and carbon steel both have much higher heat capacity than aluminum, meaning they can absorb a lot more heat than aluminum. This seems designed far more fore the purpose of having less sticky surface than a stainless clad pan, and to be as light as a stainless clad pan, rather than to have the high heat capacity of solid steel or iron. I kind of wish someone would design and manufacture a pan that had thick layers of both aluminum and steel. A thick layer of aluminum to conduct the heat evenly across the surface, and up the sides of the pan, and a thick layer of carbon steel to capture and retain that heat. Or better yet, a thick layer of copper underneath a thick layer of carbon steel, with a thin layer of stainless steel on the bottom for easy cleaning and induction compatibility.
@@fordhouse8ba “…thick layer of copper” you want???? So you want an $800, 9” pan??? 😂. C’MON MAN! The pan you dream of won’t cook any better than a de buyer Mineral B Pro carbon steel, but cost more than 7 times the price of one. Brilliant. P
@@colt10mmsecurity68Why would it have to cost $900? Falk Culinair already sell a 3 layer 9” sauté pan with a thick layer of copper sandwiched by two layers of stainless steel for $339. This pan has an outer layer of 0.4mm ferritic stainless steel, middle layer of 1.9mm copper, and an inner lining of 0.2mm stainless steel. Copper is more expensive than steel, so how would replacing the 1.9mm of copper and 0.2mm of interior steel (together 2.1mm) with half copper (1.05mm) and half carbon steel (1.05mm) need to be more expensive?
2:03 This 10 inches Strata pan weights 2.3 lbs A 10.25 inches Matfer Bourgeat carbon steel fry pan weights 3.11 lbs. Personally, I do not see too much weight reduction.
Get them both in your hands, and then let me know what you think. I know that some of my customers would be very happy with the difference. Bit if you do not find a carbon steel pan heavy, this is not necessary.
Haha, I just checked. It is made in freaking China. Just go to their FAQ page, and you will see. See my comments above. This is disgusting for the company to ask for over a hundred USD for a thin and light cabon steel wannabe pan. Hard pass.
Weight 😂😂 my grandmother cooked with iron or cast iron up into her 80s. But then again she was born in 1904 and started working in the field at the age of 4.
@Cook-Culture Jed, thank you for the great (and honest) review! It's amazing to see the community response and all the support. As a new brand this is HUGE for us. We're listening to the feedback too, seriously considering revising our seasoning recommendation to the oven method after seeing this.
Thanks. It was fun to make this one as I'd love to see this concept get traction. I think it will help a load of people. I've had a few comments that SS is good enough, but I have found that people can more easily create the results they desire with carbon. This could be the best of both worlds. Good on you all. Excited for your journey. And yes, I'd say that for a large number of people, the oven seasoning would be the best route. People who know what they are doing using gas would also see great pre seasoning results.
When can I order a set?
@@deranlanpher Orders go live on January 16th!
@@StrataCookware Any plans on creating a wok? I have a CS wok, and it works well, but my biggest beef with carbon steel is the warping. I don't have an induction stove, but have a ceramic cooktop, and both my CS wok and pan warp when heated.
@@olyar15 We're looking into it for the future for sure! It's one of our most popular requests actually. For now though, we're focused on the launch of the 10" & 12" frying pans.
Thanks for this review. I was curious about these pans. You and Uncle Scott's Kitchen do the best reviews of Carbon Steel.
Thank you! I am honored to be grouped in with @unclescottskitchen My favorite TH-camr!
I'm glad you did this video. They have had an add on Facebook for a couple weeks. Caught my interest. Nice Demonstration of the pan.
Glad it was helpful!
I was really intrigued by this video and all the following ones about Strata. The reason being the reduced weight as my mother (and also myself) struggle with the weight of cast iron or carbon steel pans that we use on a daily basis. Now, I own all the three sizes. And I am really happy with them. Thanks for promoting them. If they get big, pollution will go down.
You sold me on two things mate. Your seasoning wax and the pan! Very objective demonstration. Well done!
Thanks
The wax left streaks.
@@blairhoughton7918 I honeslty like that, but as long as it works as intended I think is fine. Comes down to preference I think.
I'm so glad you looked at this. I I've been getting ads for it, and was very curious about the functionality.
Glad it was helpful!
I was asking for this review a couple weeks ago. So cool to see it happen so quickly
Hope you enjoyed it!
Thanks for informing us about this pan and reviewing it. I'm going to go ahead and reserve one of each size. Truly appreciate it.
Glad it was helpful!
11:15 this sound is mostly cause of stainless steel and mixture of metal since aluminum doesn't really work with induction so what's heating is is the carbon steel and the stainless
23:48 Sorry but this was NOT a seasoning issue. Its because you didnt let the pan warm up evenly enough and only the middle where the induction coil is didnt stick. When you left the pan on longer the second time and the pan walls got warm then it didnt stick.
Another great video! 👍🙂 Beautiful seasoning on that pan.
Thank you so much for this video, I am done using non stick! My question is, once this is seasoned will I still have to use a little oil to cook every time?
Yep
Yes. Fat is important using iron.
I'm gonna check them out. It seems a great pan. Never seen a pan with the rivets so far apart which shows the handle should be quite sturdy. Thanks Jed, You da man!
Glad you liked it. Yes, the handle is very sturdy and comfortable.
This is crazy! I was just looking around asking why a pan like this hadn't been made!
I'm excited by this too.
@@Cook-Cultureif the surface is stainless steel with a carbon steel core (right?) why the need to preseason? Do you normally preseason stainless steel pans like All-Clad/Made-in/etc?
Edit: after going to the website, I understand now that the cooking surface is indeed carbon steel and the bottom of the pan is steel. I guess the next question would be: besides the lighter weight of this pan versus carbon steel pans is there any other advantage over a traditional carbon steel pan?
@@alexblaze8878 Hi, weight is the advantage
@@Cook-Culture 👍
What I am interested to see is how this fares over time due to the extreme differences in the expansion characteristics of the two metals.
What is the difference in the expansion characteristics of the two metals, and what difference is okay and when does it become extreme? I would think the engineers would have considered this.
Fair, but cladding had been around for a long time. Time will tell, though.
I don't see this as being a problem. We already have lots of multi-layer cookware with various combinations of aluminum, stainless steel, and copper. I have a bunch of multi-layer from a few brands. Never had or heard of an issue related to this.
Thanks for the review! I've been struggling with preventing warping when using carbon steel on my electric range, and I've been hoping that this pan might be a solution. It doesn't sound like you had any issues in your testing in this video - do you think there's a reasonable chance that I'll have a better experience?
I was wondering if this was possible, but I was thinking it might delaminate, but of course the expansion coefficient of stainless and carbon steel is probably pretty similar.
Yes, it's still working vert well. Used (hard) for about 6 weeks.
@@Cook-Culture I checked and the CTE of carbon steel and the aluminium core are almost the same. It blows my mind that this doesn't already exist as a product.
@@BooBaddyBig Yes, I agree, but they jumped on it. It will be interesting if any of the majors follow...
I've only been able to stove-top season with a gas burner. Failed consistently with electric or induction. Interesting concept for a pan.
Yes, oven is the win
In my opinion, the biggest problem with carbon steel or cast iron pans is the reaction of seasoning of the pan with acidic foods
This is why I have SS and enameled cast iron in my collection of cookware.
Once heavily seasoned, carbon steel and cast iron can handle acidic foods like vinegar, lemon, and tomato sauce unless the recipe calls for a long braise/simmer… In that case, I would use an enameled dutch oven or switch over to stainless steel like the commenter above me mentioned.
@@BigPhi84Carbon steel seasons so quickly even if you lose some seasoning while making a tomato sauce you can add some oil after cleaning and give it a quick heat and you are good to go. That’s not what worries me. We know that the gas coming from oils that have been heated to smoke point typically contain dangerous compounds/free radicals that are toxic. So it’s hard for me to imagine that the seasoning on our pans, which is made up of oils and fats that have been hardened and heated to high temps over and over again.. it’s hard for me to imagine that seasoning getting into our foods is not bad for us. Who knows, maybe it’s worse than the nonstick chemicals we are trying to avoid.
Spritzing some lemon in a dish, I’m not too worried. But I’ll be making tomato sauces is stainless steel unless there is evidence that the seasoning on carbon steel and cast iron is benign.
I sold all my 10 Darto and De Buyer Mineral B pro CS pans for - among other reasons - this reason. Noone have tested the effects of digesting polymerized oil on a daily basis and as you say, it could potentially be as dangerous or even more dangerous than using non stick pans for that very reason. My opther reasons for dumping my CS pans are: 1. My wife is helping cleaning my pans after I've used them. She has a hard time distinguish if a pan will rust if soaked and washed or not. I love that she helps me with cleaning my pans after dinner, and if I had to tell her what pan can be soaked and what pan can not, she might stop cleaning my pans PERIOD and CS pans are not worht that risk. My CS pans were all a bit rusty and needed frequent seasoning because of this 2. Even though you can use acidic stuff in well seasoned CS pans and not risk stripping them entirely, I would still get an OFF taste in the food I made in my CS pans, when they contained liquids and acidic ingredients. I didn't like that off taste at all 3. CS pans are very uneven heating pans compared to my Demeyere Proline 7-ply pans and my 2.5 copper pans. They are almost useless for that reason alone in my view 4. I prefer to be able to wash all my pans VERY thoroughly after I've used them and I got tireed of the seasoning aspect even though it only took 2-3 minutes on the stovetop after cleaning the pans. This is all the reasons why I sold all my CS pans and I don't miss them for one second. I use ceramic non stick pans from Mauviel and Demeyere for delicate items at low to medium heat.@@timjohnson3913
@@VikingShaver I really hope ingesting the polymerized oils turn out to be safe because banging a stainless steel spatula into a CS pan as I brown meat for tacos is downright cathartic for me. And I just love cooking certain things with CS over SS for the nonstick advantage. But I need to try a nice ceramic pan for those things like what you use. Just need to be more gentle with those but oh well.
Great video and nice to have more options. Maybe the company will take the feedback and add oven seasoning to their instructions as an option.
I've never liked cast iron because of the weight but have found a 10 inch carbon steel to be much lighter. This seems like a great option for a 12 inch pan. Definitely looking fotward to seeing the kickstarter pricing
This is such a genius solution to pure carbon steel...really got me interested.
Definitely has a purpose, Thanks
Still watching the video so not sure if you say this is good but i hope more people try making such things in more cookware types...i have been trying to find lighter cookware that is not non-stick and is induction compatible...my mom is in her 70s and cast iron, enameled, carbon steel and even many of the triply optons are hard for her to use due to weight so she keeps going nonstick (i have talked into the stone stuff atleast)...to be clear, she does like the CI/CS/triply stuff just can't move them around anymore
Awesome, yes, I talk with people like your mom every day. They grew up on iron but have been forced into light coated pans. I think this will be a win for her.
@@Cook-Culture I signed up for the notification...will see if it's any good and then hope someone else makes others pots and pans in the same way...
Will you do a follow up video once you have used it for a while for more than eggs and such?
When you resorted to seasoning in the oven, what was the temperature you used?
Thanks. 425 for an hour , x2
@@Cook-Culture Thank you!
Thanks for the seasoning details. 425f is 218c for those that work with celcius.
@@dwa22204he has a full seasoning video that I used when I first got into cast iron pans. Great resources on his channel if you are new here
@@nufantbsnofx Thanks for the tip. I’ll check it out.
Thanks for the video. I’ve often thought that I wished for something like this. Not because of weight but for the speed and even heating that I get from my clad pans.
Yes, it does seem to behave like a clad plan
What’s the temperature limit - is it lower than a typical all carbon steel pan? And are the rims sealed to avoid the corrosion issues All Clad faced a lawsuit for?
Good questions! I will get back to you.
i _think_ the all-clad issue wasn't about corrosion but rather when thrown in the dishwasher for years on end the exposed aluminum on the edges would wear away a little, revealing a sharp edge where it met the stainless. all-clad has responded by no longer saying they're dishwasher safe anymore
seasoned carbon steel doesn't go in the dishwasher to begin with
I think it says 600 F in the info Strata provides.
I don’t see a need for me to buy one, but I had wondered about this pan and how it might work out. Thanks for the video. 😎
You're welcome!
Yeah not for me but my mom stopped using her cast iron cuz of the weight so this is a good option for her as she’s older now
@@nufantbsnofx I can see that. Hope it works out well for her. I know she misses being able to use her iron.
I purchased the 12 inch with the VIP backing, super excited!
Hope you enjoy it!
Jed, just wanted to let you know that the State of Minnesota, just passed legislation to ban all PFAS in many applications, including cookware by 2032. The State has found that PFAS is far more prevalent in drinking water and soil that first realized. The State of MN will now monitor drinking water systems for the presence of PFAS chemicals. In a news report, it was mentioned that humans are far more sensitive to minimal levels of PFAS than are animals. I thought you may he interested to see this story. Hopefully you see my comment.
Thanks for this. I will follow up!
Signed up for the Kickstarter notifications already, I am super into the idea of a clad carbon pan so I don't have to deal with ceramic/hard anodized pans only lasting a year or two!
Awesome!
If you can sand the damaged surface back to bare metal, whatever your old pan is, you can season it. I’ve done Aluminum and Stainless steel surfaces, and now you’ve seen a carbon surface seasoned. No problem, just keep the oil layer wiped so thin, as to be almost invisible.
Hello, I’ll be buying myself a nice Christmas present today! Thanks for this review. I’ve watched several of your videos. Please tell me how hot and how long to season in the oven.
Hi, somewhere around 400f for an hour, but Strata has excellent instructions
I used to get tacky sides after seasoning on a stovetop stovetop, and it has also happened to me with a laminated stainless pan. So what I do now is season the pan UPSIDE DOWN above full gas flames for up to 1 minute until a wisp of smoke appears if I turn the pan around. Then several minutes medium-low flame, pan UPSIDE DOWN again, to harden the inside surface without smoke. I can’t put it in the oven because the handle's too large.
This way, the sides of the pan get as hot as the base, and turn a nice bronze colour after a few seasonings - both sides and base. I really hope my experimenting is now over, and that sand blasting the pan first was a good idea. So far, so good.
From the comments it's kind of obvious a lot of people have wanted something like this and I've wondered myself why it didn't exist. Might grab one just to support someone willing to try something new, I'll be keeping my eye on the kickstarter.
Good on you! Starts tomorrow
The weight of the pan is a secondary benefit. The primary concern is the poor heat conductivity of carbon steel. Aluminum is a much better conductor. That's the point.
I’ve seasoned an aluminum pan, no bother. Sanding the surface first might be a good idea for adhesion of the polymerised oil. Because my Tefal pan originally had a worn out teflon surface, I sanded and scraped it all off.
Looks very nice, but how exactly does it work?
If I understand correctly it's a 3-ply pan with an outer layer of stainless steel, an aluminum middle layer, and an inner layer of carbon steel, right?
So it's like a normal 3-ply stainless steel pan (1. outer stainless steel layer = corrosion resistant, induction capable | 2. middle aluminum layer = even heat transfer | 3. inner stainless steel layer), but instead of the normal inner stainless steel layer there's a carbon steel layer which can be seasoned (and has to, otherwise the inner layer will rust).
Sounds like a cool concept.
Yes, you got it!
Id like to see how these pans function on a gas stove more than an induction
I'd like to see more on induction to see if it warps the pan, that is the best way to test its rigidity.
I was just wondering when this kind of pan would come! I don’t know if I asked: „Why don’t they make a 3ply pan with carbon steel surface?“- but I definitely thought it. Someone heard my thoughts. I can’t wait for these to come out!
Nice!
I’m excited about this! My biggest problem with carbon and iron is the lack of evenness, which added aluminum seems to solve. What I REALLY want though is a thermostat controlled electric griddle with a carbon steel surface and aluminum core. The big griddle really is the last piece of nonstick I use regularly, it’s just the best way to pancakes, grilled cheese sandwiches, etc
Good suggestion!!
Very true. A flat nonstick griddled is best for pancakes! :) that’s the only nonstick pan I have.
I have a thick cast iron griddle which is shiny black from 20 years of cooking on it. Nothing even comes close for pancakes and other breakfast food. Check out you local dinner and see what they use.@@aangitano
@@aangitanoi use debuyer crepe pan and it’s 100% non stick. It’s my favorite piece of carbon steel i own.
Lack of evenness???? Honey cast iron is FAMOUS for cooking even, what are you talking about? You know not what you speak.
Thank you Jed for presenting this information to us all. This is a very interesting pan concept. I believe that the industry's top brands will either be copying them and/or attempting to buy their company.
Possibly!
Where will these pans be manufactured? I know they are designed & prototyped in Maryland, but will the production pans be made there as well?
I also want to know where they are made.
They are made in China.
@@Cook-CultureThumbs down to Communist China - not to you. Just as some people are obsessed with eliminating non-stick from their kitchens; others are equally as obsessed with not funding the Communist Chinese with their genocide, spreading military aggression, and subjugation of their citizenry.
Darto is fine cookware not made by the ChiComs, while IKEA's cast iron and carbon steel cookware is also not made in Communist China but in Brazil instead.
Well, he didn't say in the review. So why do you need to ask? If it were made anywhere other than China he'd have told you.
does it warp on electric tops?
Just signed up for the Kickstarter on the pan, can't wait to try it out.
Nice!
Great to see a nice innovation well executed. An issue I have with carbon steel is even heating on my electric flat top. This should help with that as my stainless aluminium clad is much better
It could help!
At what temp exactly will that thin carbon steel lined with aluminum skillet start to warp, where the de buyer Mineral B pro does not?
No warping on induction yet!
@@Cook-Culture Must be a “cold”. induction stove. It’s 🔥🔥 Flame or nothing in the kitchen. 🔥🔥
Can this pan not be seasoned by blueing the metal? That's how I've seasoned all my carbon steel pans in the past....Blue the steel like a carbon steel wok procedure... Then add oil... Drain, wipe... Then re-oil and heat....would this not work on this type of pan?
Hi I’ve watched most of your videos, very informative and interesting, one thing I would like to know is the temperature of the pan is? A setting of 7 means nothing to me as all stove tops are different that being said great review.
Hi, thanks. Yes, hard to relay as all cooktops are different. To me, on my induction, it's a 7/10. The same heat at home with gas is 1/2. I hope that helps!
I love the all-clad handle and hope they never change it (style and function over comfort IMO)
Fair enough!
It has its moments, but trying to pour and scrape out of a 12-inch sauté pan is not one of them. I'm thinking of bolting on a wing to get more torque.
Nearly a year later, how's the pan holding up for you?
So do you still recommend a traditional carbon steel pan for someone who doesn’t mind the weight or is this a lighter carbon steel pan substitute?
It’s such a great concept. I’m surprise nobody has ever tried to make it before.
Yes, agreed!
Great video. Love that you were honest about your biases, and clearheaded enough to be self-aware and to rely on your instincts even when the instructions said otherwise, and even when you felt you had completed the video. Master class in maintaining fairness in the face of uncertainty.
I appreciate that! Glad you enjoyed it.
What temperature and how long in the oven?
Around 400/425 for an hour
I have been looking for this for a few years.
I’m looking forward to trying a pan once the Kickstarter campaign begins. The only obvious design issue is the riveted handle. Someone needs to figure out how to weld it to the clad pan. Then this could be the perfect skillet b
I'd say they are committed to improving the design. This could be in the future
@@Cook-Culture I just bought into the VIP 12" pan - $95 USD, which will become probably north of $130 Cdn after your credit card adds their cut to the exchange rate. Very interested in seeing how this works out on our current mediocre electric stove tops that we have at the moment.
I'm actually posting to bring your attention/others' attention to the IKEA Vardagen carbon steel skillets (not doing this to throw shade at the product you reviewed and I just spent my money on. (they use the same 'Vardagen' name for their cast iron skillets that I have no experience with other than running my fingers over the cooking surface).
We were just in Calgary for a week and IKEA had a killer sale price on the 28 cm/11 inch skillet: $12. Short story, we headed back to BC with two of those and a 24 cm skillet that actually cost us more: $17. Those prices have now changed, but current pricing is very, very good for those with an IKEA in town.
www.ikea.com/ca/en/p/vardagen-frying-pan-carbon-steel-60438017/
Details IKEA doesn't supply:
The steel of the skillet is about 2mm thick according to my vernier calipers, which I think is probably close to the same thickness of a De Buyer or similar European skillet.
My kitchen scale says the 11" skillet weighs 3 lb 9 oz... I forgot to weigh the smaller skillet.
Possibly unique to the carbon steel skillet genre, IKEA applies a black finish to the entire pan - perhaps for looks. They say it is not a non-stick coating: after a week of cooking with one of the 11" skillets deliberately using every metal utensil along with the tines of a fork, it appears that this surface treatment is indeed something other than a non-stick coating.
My guess is that this surface treatment is either an anodized surface treatment or something similar to "bluing" as used to protect exposed steel surfaces on hunting firearms and tools from rusting while being used in wet conditions. Whichever it is, it can be scratched with steel as in the point of a knife - but it takes a bit of effort to do that.
Whatever the surface finish is, it seasoned very well and very easily in the oven, just as my grandmother used to do with all HER carbon steel cookware back in the 1960's as I remember her doing that (sure wish I knew where those pans are now).
I gave them a very thin wipe of grapeseed oil instead of the lard she used. Most of the grapeseed oil then got wiped off before all went together into the oven upside down at an indicated temperature of 400 F. Left them for a couple of hours curing while I wandered off and did something else. Retrieved from the oven, given a light scrub/polish with very fine steel wool inside the skillet, washed, dried in the oven, then two more repetitions.
After that, a week of cooking with these skillets. I've never done 'egg tests' or stuff like that, but these Vardagen carbon steel skillets require me to almost attempt to cook eggs and other sticky food with no oil/clarified butter of any kind to get some sticking happening.
Anyways, that's my experiences with the IKEA Vardagen pans. For those who live where there's an IKEA store (they don't ship them), this is about the least expensive way to transition into cooking with high quality carbon steel skillets that I'm aware of.
Give 'em a try - at this price, how can you lose? I don't think Cambodian Tire will sell you any kind of aluminum Teflon pan of this size for the same price.
I don't get why they don't forge pans with the handle integrated. More risk but only one part and process to manage. Maybe good pan steel is bad handle steel. Baffling.
Thanks Jed. If those pans become available in Europe, i'll consider one. I'm currently cleaning up and re seasoning a slightly neglected De Buyer mineral b pan. Try ghee [clarified butter] for your omelette next time, if you can get your hands on some. It works a treat for me.
is ghee treat for your body/digestion/health, or treat for the taste of your omelette, or treat for your pan (seasoning)? thanks
Nice flavour, handles high heat well, and is effective at seasoning carbon steel pans.
How would this work on an induction stove?
It would be interesting to see a wok-style version of this pan, where the reduced weight and presumed superior heat distribution properties would be more important factors.
Absolutely!
It has the potential to solve the wok-on-induction problem
Good suggestion!
I love all the comments from people trying to correct you. They must be new to the channel because they obviously haven’t seen all your extensive videos of seasoning/cooking/reviews. You know what you are doing.
Thanks! I appreciate the understanding of my regular viewers, but I also like being taken to task by people who don't know me. It keeps me focused on not skirting over some of the basics! Thanks for the support!
Hey Jed, one question. Between this Strata pan and the De Buyer Pro omelette pan, which would you choose for cooking omelettes? I understand the point of this pan is less weight than carbon steel.
Hey Geoff, great question. So far the Strata has performed very well with omelets (once I got my seasoning squared). That said, the Pro is solidly reliable. The factors are weight, country of origin, and design....?
@@Cook-Culture Thanks, Jed!
Interesting, this popped up because I wanted to move away from the non stick pans.
But please, do we have to use toxic seed oils to season? Can't we use ghee, coconut or tallow?
Hi, yes, use whatever you want as long as you get good results. The outcome is all that matters.
Would love to see a comparison between this pan and a traditional Matfer carbon steel.
Yeah, maybe I should do that!
Can you do an updated video on this pan? I wanna see if this thing holds up.
Yes, very soon
Terrific presentation = thanks
Based on other sources, 425 is too hot for a grape seed oil based wax as that is the smoke point temperature. Recommended temperatures are 350-400. I bake my seasoning for 1 hour at 375.
Good on you.
What cooktop is that? Assuming an induction but what brand? I dont recognize it... actively shopping for cooktops ATM
Jenn-Air. I'm happy with it.
@@Cook-CultureIs it the cooktop or range? Was looking at them!
How long and what temperature while seasoning in the oven?
425 for 1h, x2
I don't find carbon steel pans to be that heavy, but on an electric stovetop, they are have problems with hotspots. This sounds like a great idea! wish i had seen it a few months ago when i got my newest carbon steel pan. It may not sear as well as proper carbon steel pans, but this is probably the best teflon-replacement pan (and no, ceramic coated doesn't count, they suck)
Hi, yes, that is a great pan. However, try a much longer preheat for your carbon pans
why are you using oil instead of butter for eggs?
I have Viking and All Clad stainless steel cookware. I love the Viking cookware best.
Why are you here with a desperate need to tell everyone that you use butter instead of oil to cook your eggs? What percentage of the viewers here do you think actually care how you cook your eggs, when they're here for a review of this new cookware?
Update? Sticking in a carbon steel pan may be temperature related and aluminum has a much different heat transfer ability than steel. So unless you can get it to be non-stick we can't assume that.
Watch his video more carefully. He didn't even conduct his experiments properly. Thus, no one knows for sure. Frankly, I can't believe he did what he did.
Now, the pan may be able to do a decent job. We don't know. However, always remember that there is no free lunch. We only know it is much lighter than carbon steel. Plus, it has a much thinner construction than a typical carbon steel pan. So can it perform just as well and be non-stick as carbon steel once patina has been built up after multiple uses? I am highly skeptical.
Thank you for this info! I will definitely look into it
Glad it was helpful!
Thanks for another great video, and introducing a interesting product.
Would you say the ply construction makes the heat distribution more even then standard carbon steel pans?
Definitely, but only for the same weight pan. I have not yet met a light carbon pan that I like. For light weight, I'd take this one for sure.
@@Cook-Culture Do you like it better than the Oxo (lighter) carbon steel pan that you reviewed last year?
@johnharper257 yes, definitely!
Jed, thanks for such an honest prerelease review. I wish the pan would have a thicker aluminum core for larger specific heat capacity whilst retaining the heat transfer speed of aluminum. They never seem to use thick enough aluminum layers these days. They should do a version with the st st outer clan and one just w thick aluminum and thin CS surface.
It will be interesting to see where this goes!
That's going to be a great pancake flipping pan!
Pancakes want a griddle so you can do a stack at a time.
What temperature do you set your oven to when you season?
Depending on your over, go for 400 to 450f
I’ve been seeing their ads in my instagram feed for the past couple weeks way too often and was hoping someone would do a review. I’m skeptical to be an early adopter but it seems like it’s going in the right direction, and like oven seasoning is the right method.
Yes, so far so good and yes, I prefer the oven method
It's good to see new interesting products. I've only cook with cast iron so far and am wanting to try out carbon steel. Weight is not a problem for me but if it's for my parents then this seems like something they'd like better.
That's the idea here
Pans like that are going to work a lot better on fire. As does copper for the same reason. That's why it's hard to compare an Atlantis pan vs a good copper-clad. If it's a flame copper wins easy in terms control, but for induction Atlantis is the best..
Next do a copper bottom, carbon steel pan with a welded handle. Maybe in different thickness options. That would be the dream pan.
Now you're talking!
Good luck with that pan Jed. My D5 stainless steel pan blows this pan out of the water. 3 egg omelette should take less than 2 minutes. Plus no seasoning needed.
Not everyone can get that right, so good on you! Having a well seasoned pan makes the job easy.
Paste, oil, whatever... gotta wipe the surface with a clean towel until it's essentially "dry" or you've put it on too thick. The wipe streaks tell the tale.
Thanks for the video! We're fans of cast iron, but would love to have a lighter option. Was unaware of this Kickstarter until seeing your video. Looking forward to using these pans on our gas range.
Glad I could help!
I cook eggs over easy on my D5 Al-Clad stainless and I never use a 7. A 7 is too hot it’s for searing food but for eggs you scale it down to a 3 or 4. Ugh!!!
Know where the production run will be made?
China
@@Cook-Culture thanks
@@kick8472You mean, “no thanks.”
I’m very confused by this pan starting out silver when absolutely ever other Carbon steel pan I’ve ever seen is some version of “black/brown” even before seasoning. I guess i don’t know what goes into the color.
All iron pans are silver until they are heat treated or carbonized.
The DeBuyer and the Matfer pans I bought were both silvery out of the box.
Thanks for the demo and review, Jed! I prefer oven seasoning, too. I even put my De Buyer Mineral B with coated handle in the oven. Maybe with a gas grill you can get decent results, but I only have an electric stove top. Funny side note: as I'm watching this video, my wife started looking over my shoulder to watch, then asked, "Does this mean we're buying another pan?"
Haha. That's hilarious. Thanks for the giggle, Geoff!
Strata recommends the oven method on their website blog
Yes. They went that route because of this video!
It would be nice if the pan is made in the US.
Agreed.
Jed...you should have done a high temperature search test since one of the great things carbon steel cooks properly are steaks. Will it hold up to the search tests? Anyway...interesting!
I’m guessing spellcheck turned sear into search somehow? This should probably sear more like a regular steel clad pan with an aluminum core, since the bulk of the pans thickness consist of aluminum, not any kind of steel or iron. Iron and carbon steel both have much higher heat capacity than aluminum, meaning they can absorb a lot more heat than aluminum. This seems designed far more fore the purpose of having less sticky surface than a stainless clad pan, and to be as light as a stainless clad pan, rather than to have the high heat capacity of solid steel or iron. I kind of wish someone would design and manufacture a pan that had thick layers of both aluminum and steel. A thick layer of aluminum to conduct the heat evenly across the surface, and up the sides of the pan, and a thick layer of carbon steel to capture and retain that heat. Or better yet, a thick layer of copper underneath a thick layer of carbon steel, with a thin layer of stainless steel on the bottom for easy cleaning and induction compatibility.
@@fordhouse8ba “…thick layer of copper” you want???? So you want an $800, 9” pan??? 😂. C’MON MAN! The pan you dream of won’t cook any better than a de buyer Mineral B Pro carbon steel, but cost more than 7 times the price of one. Brilliant. P
@@colt10mmsecurity68Why would it have to cost $900? Falk Culinair already sell a 3 layer 9” sauté pan with a thick layer of copper sandwiched by two layers of stainless steel for $339. This pan has an outer layer of 0.4mm ferritic stainless steel, middle layer of 1.9mm copper, and an inner lining of 0.2mm stainless steel. Copper is more expensive than steel, so how would replacing the 1.9mm of copper and 0.2mm of interior steel (together 2.1mm) with half copper (1.05mm) and half carbon steel (1.05mm) need to be more expensive?
Looks really good to me 😁
Jumped on their website and pre-ordered. Looks like a fun new pan. :)
I hope you enjoy
One of the biggest selling points is that this pan is light weight. . . but I can't seem to find an estimate of how much it weighs???
2:03 This 10 inches Strata pan weights 2.3 lbs
A 10.25 inches Matfer Bourgeat carbon steel fry pan weights 3.11 lbs.
Personally, I do not see too much weight reduction.
@@sysopr "Head-slap!" lol. Ty
Get them both in your hands, and then let me know what you think. I know that some of my customers would be very happy with the difference. Bit if you do not find a carbon steel pan heavy, this is not necessary.
@Cook-Culture 👍👍😊😊
So the idea is to use a thin carbon steel and attach an aluminum bottom to it?
Basically
Night and day difference between pan and oven seasoning 😮in this video.😊
It looks like the handle of your fish spatula could use a good rub down with your bee's wax rag.
Thanks for noticing. I did that today!
If the pan is "non-stick" why are you having use oil? Doesn't seem very non-stick then.
I signed up for one!
Should you become a distributor I would be interested in purchasing from you.😊
Maybe one day!
I see on the website there is nothing mentioned about where it is made. There is no way I will spend $105 on a pan made in China!
Haha, I just checked. It is made in freaking China. Just go to their FAQ page, and you will see. See my comments above.
This is disgusting for the company to ask for over a hundred USD for a thin and light cabon steel wannabe pan. Hard pass.
I want one 😮
Weight 😂😂 my grandmother cooked with iron or cast iron up into her 80s. But then again she was born in 1904 and started working in the field at the age of 4.