Stargazer has developed a different finish for their pan and it seasons much better and doesn't lift like the first finish. I sent back my pan and the refinished it and reseasoned it and returned it to me and I like it so much better. They are very customer service oriented guys.
@@bobbygfl Did you ever send your Stargazer back for them to put the new finish on it? Seems like every Stargazer I see has that splotchy, uneven looking seasoning. I'm hoping the new finish really does fix that issue because I just ordered and am awaiting a Stargazer. Would be nice to see you do an update video on this.
Bethany Denney You are going to love the new finish and yes I did send a pan back and it fixes the blotchiness. Here’s a video I did recently seasoning one of the new pans. th-cam.com/video/9_iB4o0LpIc/w-d-xo.html
Just noticed this video is 5 years old. Stargazer changed the finish of their pan in recent years specifically to help the seasoning stick better, but what stuck out to me is you say it loses its seasoning when you cook acidic foods in the pan. Isn't one of the first rules of cast iron cooking to avoid cooking acidic foods? I was trained to use stainless or enamel forr acidic foods.
This video convinced me to pull the trigger on the Stargazer. I was leaning towards the Field, but I think the Stargazer suits my needs better. Thank you for a great comparison.
The price jump on some of these pans is absurd. These bigger Solidteknics going for $287 CAD?? That’s crazy! It’s all just grey iron, maybe a bit more effort on the finish, a little design on the handle…. But compared to a same size Lodge at $45 CAD?? Gimme a break. It’s like anything though- tell a few fools it cooks that steak so much better and they’ll believe you. But guess what? The good or bad is usually defined by the chef kids. Honest! Season your Lodge or Victoria well and they’ll perform like a Porsche. The 6.5 inch Victoria, which, believe it or not, comes with (sold separately) a great little 6.5 inch glass lid with a nice stainless steel handle, is likely the best egg pan I’ve ever used. I just bought another it’s so brilliant. And so cute too!! Try finding a proper size decent lid for your carbon wok or your skillet- it’s absurdly difficult in Canada anyway. There’s definitely a market opportunity for some entrepreneur to start making really nice lids for all these different brand skillets, and woks!!!!
totally agree on the lids! thanks for the comment. i think it's more about the experience thent he cook quality lol. anyway as always thanks for the comment!
I’ve had a field 8 for sometime, cooked and baked. Used on gas, electric and open pit. From meat to bread, stew and a cake, even a pie. Their about the same, if you put and maintain a build on them, like the little one you like. Takes time.
I have a Stargazer. The seasoning comes off easily, but gets back on easily. I heard the v1 Stargazer was polished smooth, but the v2 Stargazer might be more like the Field skillet. I'm not about to buy another 10.5 skillet though. At $88, the Stargazer was the best option for next-generation cast iron since it's the cheapest I could find. The others are far more expensive. I do not regret getting it. I finally got the seasoning right, and it's been fantastic
JoeStuffz that’s good to hear. Mine too had a funny seasoning. It was more brown and did not stick as well. I began using it as a bbq grill skillet. From that point on the seasoning stuck. Not sure why.
I ordered the 10 1/2 “ but they are now charging $115 for this size. Quite a bit more than when they first started a few years ago. It is taking quite a while for them to keep up with the orders due to Covid 19 and the hand polishing they do.
If you look at the design specs of the Field, that heat ring does sit flush with the rest of the bottom of the pan. The only gap is immediately following the heat ring while heading in from the radius of the pan.
During your Field analysis, you mentioned difficulty getting a spatula (turner) inside the high walls. I use a very small turner, sold by Dollar Tree as a cookie turner. It's stainless steel, solid, with a wooden handle. For me, this solves the problem you describe.
Dollar tree? Just don't buy plastic. I purchased a spatula for fried eggs at dollar tree. Well it melted as I was trying to flip my over easy eggs. Learned from by mistake. 😂🤣
@@thebigmann81 He DID say it was stainless and wood. Not every utensil needs to be $200. I love my wooden spoons that I collected from all sorts of places.
Nice collection of new cast iron. May I suggest Smithey Ironware. I've had mine for a few weeks now. It is fantastic. I should be getting my 2 Field skillets any day now. Great video.
After looking at several American made skillets I chose the Stargazer brand to buy right off and primarily because it is American made, and recommended by a cowboy who used skillets in his profession and at home.
I just bought an Artisanal Kitchen Supply 8.5, it is smooth as silk. I didn't think I'd like the size, but it is perfect. Which pan was the Solidteknics, I've heard great things about them. p.s. Rewatched, it's the 3rd and smaller one. I feel enthusiastic about my Artisanal like he does about the SolidTechnics.
The solid technics pans are the ones that look stamped. They are nice but compared to the hand forged they are thinner. Sometimes that works but sometimes they lose heat too rapidly.
I heard they changed the way they do the stargazer skillets by blasting them a little so the seasoning sticks a little more. I just ordered myself a stargazer cant wait. Hard to find good cast iron here in norway nearly impossible
They did and the surface is amazing. I've heard people are sanding their newer style smooth skillets with steel wool to get some texture to hold seasoning.
Thanks, I was debating whether to get the Stargazer and this helped. I might have missed it but have you tested Smithey cast iron pans and if so what did you think? Debating about getting one of them also.
Please check out my channel. I have the Smithy Chef that I did a video on and also mower recently. I bought the Smithy lid which I love. Since I’ve made this video which has been sometime the Smithy Chef has become my favorite go to pan
I was wondering what the dimensions are for the Solidteknics pans. Thinking about getting the two that you mentioned. They are becoming harder to come by now that they aren’t being produced anymore.
It’s very interesting. If you don’t have them hot enough then yes stuff will stick. If you don’t have enough oil other stuff will stick. If you try to pull it up too soon stuff will stack. It took me several times of cooking everything to figure it out LOL it is definitely a challenge but once you figure it out the results are amazing
Kenneth Pollard depends, if you trust foreign made steel is really just steel then no. If you think cheep pan manufactures sneak in cheep scrap that could get you sick... well yes. Also yes if you trust the small batch pricy folks more. Thanks for the comment!!
I think the stargazer is the nicest looking, however the fields looks old school which I like as well...debating getting a lodge chef's version and taking a palm sander to it
dmb3428 I hear that’s very difficult. You’ll go through a lot of sandpaper. The stargazer is definitely heavier. More material to hold heat. The field is like a traditional old style pan. I believe the field seasons better. However they both are very good.
I don't have any of these pans, but am considering getting one to compliment my older CI. This was very helpful. Also, where do I find the SOLIDTEKNICS?
skip cunningham hi. Here is an Amazon link for the larger pan SolidTeknics AUSfonte Tough Love 10" Cast Iron Sauteuse Pan w/Long Ergonomic Love Handle www.amazon.com/dp/B00QJA5CTO/ref=cm_sw_r_cp_api_cxnSybKT380Q8 Thanks for the comment!
YOLOfotos can you give me a link to the small Solidteknics pan? I cannot find it. I only find the Stainless steel one. Thanks I would like to purchase it.
Great video! I own the Solidteknics and the Stargazer as well, and I find that my Solidteknics is a bit heavier. I just weighed them to be sure: My Stargazer checks in at 5.2 lbs, and the Solidteknicis is 5.5 lbs. Maybe yours are different? Have you weighed them?
Greg Levine I'm sure it was just the balancing when holding and you are correct. Technically heavier. The longer handle must just make it feel heavier. Thanks for the comment!
The Stargazer wins for me, hands down. The Solidteknicks is pretty nice but I wish it had a helper handle. The Stargazer is also lighter and smoother (and cheaper, for what it's worth).
bnwing Nope, my seasoning sticks fine. I suspect that people who are having seasoning issues are just applying it too thick, and then it peels off like old paint...
I have 2 Fields a Stargazer and a Smithy.. I would recommend the Field over any other cast iron skillet out there..I sear steak in the Field all the time and it works fantastic!
@@turtlepowersf they are all great in their own way. The field is the lightest which I like.. the smithey is heavier and retains its heat a bit better...each have their own thing going on..the finishing on both are fantastic..you can’t go wrong with either. For me the field is my go to...just my personal preference
@@turtlepowersf if I only had one yes. It’s lighter weight. But it’s really not fair to say that because the others are better for veggies and other dishes because of their shape. But they are heavy.
The purpose of the heat ring is to center the pan over an open space on a wood burning stove, allowing the pan direct contact with the flame. The ring actually should be inset a bit so the pan sits level on the stove.
Thank you very much for your time doing your reviews on both cast iron and carbon steel. I am sorry but my question has a few parts. First have you had any time using a Butter Pat cast iron pan? Very pricey however they seem they may be the best cast iron pan out there. Next I am torn between buying cast iron vs carbon steel your thoughts please? Don't really want to invest in really expensive pans only to use some not enough. I will be cooking on a gas range and on outside grill. Regarding carbon steel as you know Bluskillet seems almost impossible to obtain which is too bad but are your Blanccreatives just as impressive to you? Any advice wouldbe very appreciated. Thanks
TJ Sullivan butter pat pans are for sure a thing of beauty. For me the short handles are annoying. I stay away from pans with short handles. I also stay away from the Finex pans. Their handle is impossible to clean. Just my .02.
Thank you for your really helpful reply. I am going to buy Blanc saute pan you suggest and still hem and haw about the cast iron pan to buy. I really like the craftmanship of the Butter Pat and actually had a really nice phone call with the guy who started Butter Pat but you do make a good point about the handle length. Thanks again and happy cooking.
Fantastic review. I have been looking at the new model Aus-iron 7" skillet to test the waters with their pans.. I currently have some All-Clad, De Buyer, and Mauviel pans. I like the Solidteknics approach to iron pans want to give them a try. Thanks again.
I LOVE the Lodge Chef's collection. I need heavier iron and I give a quick sanding initially with 50 grit flap wheel, orange peel texture. Seasons perfectly. Outperforms in actual cooking. Thr sloped sides of the chef collection make spatula use easy. Best of all worlds. Can't beat the price. Smooth iron flakes the seasoning. Light iron doesn't hold heat as well. Chef Lodge is the way to go. All the polished smooth "boutique" overpriced skillets lose the seasoning way too easily. You don't want it that smooth. You want to hold the handle underhanded and use your upper arm, not forearm to lift. Heavy is good, light and smooth is bad. Orange peel texture is optimal. That Australian Solid Technics skillet looks just like the Lodge Chef style with a more conventional handle.
Daniel Anchondo depends on what I'm cooking. The SOLIDTEKNICS are closest to a traditional cast surface and I really like that. The Stargazer has the best shape for most meals, the Field fits in the oven best. If I had to pick one it would be the SOLIDTEKNICS combo but that doesn't mean I'll give up the other two!
Hello! How are you seasoning the SolidTeknics cast iron, esp. since it's rough on the sides? From what I can see of pictures of new ones, the bottom looks rough as well. Thank you!
I have discovered that the pan is a very dynamic instrument. The one pan with the 4 point connected handle would be the best one. I have just received a new Spanish made carbon steel pan and the heat up rate on gas is phenomenal When the pan is cold and coated with an opaque layer of lard you get an instant visual of how the heat is getting distributed It's a bit too quick to fry an egg without caramelised underneath. So I have to switch the gas super low and heat up a cast iron lid to get the perfect fried egg with a running yolk and no halo of uncooked albumin around the yolk. I use extra virgin olive oil to gently poach it. Cast iron is great but heavy I just can't stop learning about its thermal dynamics. Sounds kinda lame but it's usually the little things that makes life easier BE well Ps I made the call for the 4point before you said it because I paused the video to type the comments. What I do to my steel pan handle is to drill as many holes without weakening it. This will dissipate the heat transferred from the pan. Cast iron would not be suitable for. That's why I chose the first choice of pan before you said it was your favourite
I researched the Smithey 8 online. We eventually bought one. Here is the good bad and ugly. The first one we bought was from a Smithey dealer. It was pre-wrapped for Christmas so I didn’t get to inspect the pan before, just the floor mod. When opened, it had a couple of flaws in the casting. Smithey took the pan back and sent me a new one. We have been using that for three months now and love it. One of the online reviews the pan had a flaw in it also. They are a new company and may just have some Quality Control issues so if you go that direction definitely inspect your pan very closely. Having said that, they are works of art and I really like the skillet.
@@Hogprint25 Thanks for the heads up. I'm thinking of getting a bare 10.5" Stargazer, but I'd also like something a bit smaller like the Smithey No. 8.
luis torres thank you. Here’s the link to their site. I don’t see the cast iron anymore. I’ve asked them if they still carry it. www.solidteknics.com/shop
Thanks for the reply! I went online and didn't see it there. Looks like great iron to have. Let me know if you hear anything back from them. And keep posting videos! I have really enjoyed them!
Bryan Rosenoff I’d choose steel. I can’t think of anything I can do in iron that I can’t do in steel. Maybe not as well, but you can do anything in steel.
Yes iv cooked acidic soup that had tomatoes products in it and the seasoning was fine on it. I stripped lodge pre seasson off and did 6 layers of my own seasoning.
David Koivu - Just like you, I also sanded...sanded...and sanded my Lodge skillets. Yes, they are incredibly smooth. But after getting a Finex I still could not believe the difference. Comparing Lodge to Finex is like comparing a Ford Pinto to a Rolls Royce. The difference in quality is unbeliveable and you will not want to use your Lodge again.
I have a cast iron pan that was made in Mexico...interesting...but it's heavy and cooks and looks just like any other typical cast iron pan. It also had the ring on the bottom but the ring would ride up on part of my gas grate so I ground the ring off. Yep...I will reach for one of my cast irons before any other type of pan that I have.
@@nonyayet1379 - Yea but even after you smooth a lodge, its still not nearly as pretty as the Stargazer. Also, its not really that much more, either way, the pans last a lifetime.
@@nonyayet1379 It's a good investment for something you will have for the rest of your life. Lodges aren't bad smoothed out, but they still aren't as lightweight as these and the stargazer has a fantastic design and it looks like it uses a higher grade iron. Yeah lodges are nice, I love my lodge. I have never bothered with sanding it down but its developed a smooth patina over the years on the inside. Still, I don't see a problem in spending not even 100 bucks on a really nice ass skillet that you will have until you fucking die lol
@@user-vi3tb3bw5t i more than understand all of that. there's a few companies jumping on the return to cast iron fad. a few absolute junk ones and a few really nice ones. I'm not at all brand loyal, but some of those high dollars ones just don't compare, in my mind. If i was to give one as a gift that was new (not restored) I'd prefer something that can be added on to as a set. most of the high dollar cast only have a few pans, and a set can't even be created. I've been using cast all of my life and my set has many names. but i've yet to justify any reason for those high dollar brands attracting folks that thing more money means better. I do wish lodge would give a smoother surface though.
This was an EXCELLENT video Yolo. Never heard of Solidteknic, I'm REALLY interested in that. Sill not sure though if I should go Cast or Carbon steel. wish you would compare the two THANKS.
Tim McCambridge the pan is the lightest of the three I have in its size. The flat bottom and sharp sides are great for more types of food. It holds seasoning better than the stargazer. It's just easier to use and the one I have found I grab most often.
Tim, me too. Very disappointed. Their promotional videos were excellent, but I wouldn't recommend that pan to anyone. I'd buy a Walmart Lodge before I'd buy another Field.
Finally! A comparison video I have been looking for. Thank you!!! Can't wait for your Carbon Steel comparisons. I'd even like to see all these side by side cooking eggs over easy. Thanks, again!
YOLOfotos Do you also have any enameled cast iron? If so, what types? I just got a really great buy on a Staub enameled cast iron 10" skillet. It was too good of a deal to pass up. It heats up fairly quickly & cooks very evenly. But, I really prefer the flavors of seasoned cast iron. Plus, There is just something about the rituals that go into using cast iron that I really enjoy, ya know?
I can't believe how stupid I was by putting my cast iron pans in the oven. I had no idea that the particular pans I inherited from my pop, were NOT supposed to be put in ovens. I thought all cast iron was the same. ...lol... My god they can bring a good price too. All my pans are full of bullets holes now. I dropped my six inch pan on the floor and the handle broke off. That was the first pan to be turned into a colander. Then about a week later I ended up ruining my eight incher followed by the twelve. They are all hanging on my wall with bullets holes in them. The other pans cracked in the oven. I love cooking in the oven with these pans. I just gotta spend the money and get the ones that work. These are new to me. I like the second one in your row.
@@bobbygfl Nawww, it's just a 9mm Glock. Cast Iron pans usually have a thinner bottom. At least the ones I had were thin. One round hit the root of the handle on the twelve incher and some of the bullet ricocheted back. It always makes that weird noise when it whizzes by my head. ...lol...
I wish Finex had a round skillet for making omelettes, their current design doesn't do well for omelettes, but I love the handle because it doesn't get hot due to the spring design.
You’re holding stargazer wrong. My hands are WAY smaller than yours and I don’t find it heavy or too wide. P.S. you didn’t say the name of the third pan in the opening
Interestingly the stargazer is machined in an ohio factory where they make stainless steel pans, which is probably in part why it has the same texture/seasons like stainless steel
Try as I might, I cannot find the small 8" Solidteknics anywhere online. I don't see that fancy handle design where it joins the pan on any of their products (nor the heart shape at the far end of the handle). I think it would make a great gift and I'd like to find one, but I suspect that entire line has been discontinued.
For that price range you could get cladded and disk bottom pans which have much better heat distribution, can also be seasoned, are lower maintenance, heat up faster saving energy, have better handles, and are lighter / easier to work with.
Who? The only one I still use is a grill pan / panini press because cast is better than pressed for grill marks. I won't use cast iron for eggs, or anything stove top unless stir fried or grilled. I have a small kitchen and won't waste space on such limited use pans that aren't better at anything.
mad thumbs Exactly, great point and they are not for everyone. My wife and my dad would never consider cooking in steel or cast. It's like driving a manual. I'd never buy a automatic, some would never consider a stick.
I've become a cast iron obsessive, but I've fallen for the Japan stuff (Nanbu) - and my wallet hates me for it. They do make them like they used to, nice thin and light, but sourcing is a pain in North America. Great vid!
Dave Waldon I do love my Smithy but I recently had a problem with a big chunk of seasoning coming off I was shocked. I’ve been super busy but I do plan to make a video on it
Are all these Cast Iron skillets or are some Carbon Steel? And which do you prefer from the two? www.cooksillustrated.com/how_tos/9589-carbon-steel-versus-cast-iron
Here's the thing. Bottom line. You can buy a Lodge 10 inch for $15. Even if you demand a smooth surface, you can buy the sander, sandpaper, and reseason and still have cash left to buy a 12" lodge, a dutch oven; the list goes on. That being said, I have side by side tested a new Lodge next to my 70 year old Wagner smooth bottom and I must say, the lodge, rough surface and all, releases just as well as my old Wagner. it's cast iron. There is nothing in your video that is worth the considerable cost increase over a Lodge.
bechtoea Couldnt agree more. I own a bunch of different lodge skillets. Well seasoned and oiled it performs just as well as these 100+ dollar skillets. Just not worth the money. Learn how to cook, and learn how to manage your heat source and any any cast iron pan will perform top notch!!!
I can understand the handle concern, other people have expressed the same. I have 3 and love them; they do look cool and are. I have some ideas on how I plan on using to clean the handles on mine but not worrying about it for now. Enjoy your videos, even without Finex.
@@bobbygfl I agree. However a $40 + shipping pre 1960 Wagner #8 purchased on eBay is equal if not better than any of these. I bought a Field #8. Nice skillet just not worth the money.
Who would have predicted that the latest food fad would be pans made out of old fashion cast iron? And they cost twice as much as pans made from more modern materials.
@@bobbygfl I try to keep an open mind so I bought a cast iron skillet on Amazon. It's supposed to come today. It's a tiny Lodge skillet. Costs $5. I'll post my findings.
My mother always cooked on cast iron. It had a lot of disadvantages. It was heavy. You couldn't put it in the dish washer and if you weren't careful constantly it rusted. The myth is that cast iron last forever - nonsense. Restaurant chefs use steel frying pans. They last forever as to the clad pans of aluminum inside stainless steel. So do hard anodized aluminum. Teflon pans are the only ones that are designed to be disposable. They need to be replaced in about three years. Look on TH-cam. There are many videos on cooking on cast iron but more on refurbishing cast iron - removing rust. There are no videos on rehabilitating stainless steel pans. Here's an experiment for those who believe cast iron lasts. Put an iron and a stainless steel pan in a time capsule and come back in a couple centuries.
Patrick Boyle agreed on all points. I don’t cook on stainless because seasoning just doesn’t stick to it. I use Teflon but only when lazy. And you’re right, as soon as Teflon scratches just throw it away. Thanks for the comment
Kathy LaFayette I know!! Finally got a smithy. Check out my more recent videos. Still haven’t got a butter pat, but maybe someday. Thanks for the comment.
Oh I love all these comments... the cast iron community is toxic and opinionated. I’m 24 and cook with cast iron all the time... all you boomers are going to scare people away from it when they just want some advice about it on TH-cam and they get crucified for using the wrong oil or whatever.
Best skillet review I've seen. You're not shy about pros and cons. I like that.
Thank you!
Stargazer has developed a different finish for their pan and it seasons much better and doesn't lift like the first finish. I sent back my pan and the refinished it and reseasoned it and returned it to me and I like it so much better. They are very customer service oriented guys.
Kirk Demadaler that’s great info and really interesting. I’ll reach out to them. Maybe a good before and after video topic.
@@bobbygfl Did you ever send your Stargazer back for them to put the new finish on it? Seems like every Stargazer I see has that splotchy, uneven looking seasoning. I'm hoping the new finish really does fix that issue because I just ordered and am awaiting a Stargazer. Would be nice to see you do an update video on this.
Bethany Denney You are going to love the new finish and yes I did send a pan back and it fixes the blotchiness. Here’s a video I did recently seasoning one of the new pans. th-cam.com/video/9_iB4o0LpIc/w-d-xo.html
Just noticed this video is 5 years old. Stargazer changed the finish of their pan in recent years specifically to help the seasoning stick better, but what stuck out to me is you say it loses its seasoning when you cook acidic foods in the pan. Isn't one of the first rules of cast iron cooking to avoid cooking acidic foods? I was trained to use stainless or enamel forr acidic foods.
Agreed I have switched to stainless also
This is very useful.. unfortunately ausfonte does not seem to be available in Scandinavia
That is unfortunate thank you for the comment
@@bobbygfl I think they have stopped producing the whole line Ausfonte . Do you maybe know other brands having similar pans? :) thanks again
This video convinced me to pull the trigger on the Stargazer. I was leaning towards the Field, but I think the Stargazer suits my needs better. Thank you for a great comparison.
Dennis Bible you’ll love it! Thanks for the compliment!!
The price jump on some of these pans is absurd. These bigger Solidteknics going for $287 CAD?? That’s crazy! It’s all just grey iron, maybe a bit more effort on the finish, a little design on the handle…. But compared to a same size Lodge at $45 CAD?? Gimme a break. It’s like anything though- tell a few fools it cooks that steak so much better and they’ll believe you. But guess what? The good or bad is usually defined by the chef kids. Honest! Season your Lodge or Victoria well and they’ll perform like a Porsche. The 6.5 inch Victoria, which, believe it or not, comes with (sold separately) a great little 6.5 inch glass lid with a nice stainless steel handle, is likely the best egg pan I’ve ever used. I just bought another it’s so brilliant. And so cute too!! Try finding a proper size decent lid for your carbon wok or your skillet- it’s absurdly difficult in Canada anyway. There’s definitely a market opportunity for some entrepreneur to start making really nice lids for all these different brand skillets, and woks!!!!
totally agree on the lids! thanks for the comment. i think it's more about the experience thent he cook quality lol. anyway as always thanks for the comment!
On the Stargazer you forgot to mention the handle is designed to be a spoon rest as well as staying cool
Susan Drabick oh that’s right! I forgot about the feature. Thanks, and thanks for the comment!!
I’ve had a field 8 for sometime, cooked and baked. Used on gas, electric and open pit. From meat to bread, stew and a cake, even a pie. Their about the same, if you put and maintain a build on them, like the little one you like. Takes time.
Thanks
I have a Stargazer. The seasoning comes off easily, but gets back on easily. I heard the v1 Stargazer was polished smooth, but the v2 Stargazer might be more like the Field skillet. I'm not about to buy another 10.5 skillet though.
At $88, the Stargazer was the best option for next-generation cast iron since it's the cheapest I could find. The others are far more expensive. I do not regret getting it. I finally got the seasoning right, and it's been fantastic
JoeStuffz that’s good to hear. Mine too had a funny seasoning. It was more brown and did not stick as well. I began using it as a bbq grill skillet. From that point on the seasoning stuck. Not sure why.
I ordered the 10 1/2 “ but they are now charging $115 for this size. Quite a bit more than when they first started a few years ago. It is taking quite a while for them to keep up with the orders due to Covid 19 and the hand polishing they do.
If you look at the design specs of the Field, that heat ring does sit flush with the rest of the bottom of the pan. The only gap is immediately following the heat ring while heading in from the radius of the pan.
Thanks
During your Field analysis, you mentioned difficulty getting a spatula (turner) inside the high walls. I use a very small turner, sold by Dollar Tree as a cookie turner. It's stainless steel, solid, with a wooden handle. For me, this solves the problem you describe.
Gerald Hopkins great tip! Thank you
Dollar tree? Just don't buy plastic. I purchased a spatula for fried eggs at dollar tree. Well it melted as I was trying to flip my over easy eggs. Learned from by mistake. 😂🤣
@@thebigmann81 He DID say it was stainless and wood. Not every utensil needs to be $200. I love my wooden spoons that I collected from all sorts of places.
Nice collection of new cast iron. May I suggest Smithey Ironware. I've had mine for a few weeks now. It is fantastic. I should be getting my 2 Field skillets any day now. Great video.
Thank You. Im new on cast iron and your review was very helpful
I got a smithy and 10” is my all time favorite
After looking at several American made skillets I chose the Stargazer brand to buy right off and primarily because it is American made, and recommended by a cowboy who used skillets in his profession and at home.
Sidney Mathious great choice! Thanks for the comment
Cowboys know best
I have had a Stargazer for a year and absolutely love it ...many good points about it
Good ole Kent Rollins I guess
I just bought an Artisanal Kitchen Supply 8.5, it is smooth as silk. I didn't think I'd like the size, but it is perfect. Which pan was the Solidteknics, I've heard great things about them. p.s. Rewatched, it's the 3rd and smaller one. I feel enthusiastic about my Artisanal like he does about the SolidTechnics.
i'll check them out, thanks for the comment!
The solid technics pans are the ones that look stamped. They are nice but compared to the hand forged they are thinner. Sometimes that works but sometimes they lose heat too rapidly.
I heard they changed the way they do the stargazer skillets by blasting them a little so the seasoning sticks a little more. I just ordered myself a stargazer cant wait. Hard to find good cast iron here in norway nearly impossible
They did and the surface is amazing. I've heard people are sanding their newer style smooth skillets with steel wool to get some texture to hold seasoning.
@@bobbygfl yeah i cant wait too see how its gonna be
Excellent video. I will be picking up a Stargazer for myself and a SolidTeknics for a friend. Your video aided in the decision making process.
MrZayne ,, n. /
The smaller one from SolidTeknics looks sweet !
Thanks
Thanks, I was debating whether to get the Stargazer and this helped. I might have missed it but have you tested Smithey cast iron pans and if so what did you think? Debating about getting one of them also.
Please check out my channel. I have the Smithy Chef that I did a video on and also mower recently. I bought the Smithy lid which I love. Since I’ve made this video which has been sometime the Smithy Chef has become my favorite go to pan
I was wondering what the dimensions are for the Solidteknics pans. Thinking about getting the two that you mentioned. They are becoming harder to come by now that they aren’t being produced anymore.
Thanks.
Wish you had told us how they cook; does meat stick, do they over heat, etc.
It’s very interesting. If you don’t have them hot enough then yes stuff will stick. If you don’t have enough oil other stuff will stick. If you try to pull it up too soon stuff will stack. It took me several times of cooking everything to figure it out LOL it is definitely a challenge but once you figure it out the results are amazing
@@bobbygfl thanks
Does cast iron brand really makes a difference for your all purpose stovetop,oven,grill,or outside fire oven?
I haven't had any issues with my legend brand pan or my useful brand waffle iron cast iron pan.
Kenneth Pollard depends, if you trust foreign made steel is really just steel then no. If you think cheep pan manufactures sneak in cheep scrap that could get you sick... well yes. Also yes if you trust the small batch pricy folks more. Thanks for the comment!!
heat rings can cause a glass top to shatter if the spot right above the element has enough impurities in the glass or just stress fractures.
Daddy421 so far so good. Thanks for the comment.
I own a #8 and #10 Field skillet and don't have any problems pouring with it.
I have both Fields too and I love them! I also have no problem with pouring
Thanks
I think the stargazer is the nicest looking, however the fields looks old school which I like as well...debating getting a lodge chef's version and taking a palm sander to it
dmb3428 I hear that’s very difficult. You’ll go through a lot of sandpaper. The stargazer is definitely heavier. More material to hold heat. The field is like a traditional old style pan. I believe the field seasons better. However they both are very good.
I don't have any of these pans, but am considering getting one to compliment my older CI. This was very helpful. Also, where do I find the SOLIDTEKNICS?
skip cunningham hi. Here is an Amazon link for the larger pan SolidTeknics AUSfonte Tough Love 10" Cast Iron Sauteuse Pan w/Long Ergonomic Love Handle www.amazon.com/dp/B00QJA5CTO/ref=cm_sw_r_cp_api_cxnSybKT380Q8
Thanks for the comment!
YOLOfotos can you give me a link to the small Solidteknics pan? I cannot find it. I only find the Stainless steel one. Thanks I would like to purchase it.
Great video! I own the Solidteknics and the Stargazer as well, and I find that my Solidteknics is a bit heavier. I just weighed them to be sure: My Stargazer checks in at 5.2 lbs, and the Solidteknicis is 5.5 lbs. Maybe yours are different? Have you weighed them?
Greg Levine I'm sure it was just the balancing when holding and you are correct. Technically heavier. The longer handle must just make it feel heavier. Thanks for the comment!
Greg Levine Which do u prefer? Stargazer or Solidteknics?
The Stargazer wins for me, hands down. The Solidteknicks is pretty nice but I wish it had a helper handle. The Stargazer is also lighter and smoother (and cheaper, for what it's worth).
Greg Levine Do you have trouble keeping the seasoning on your Stargazer?
bnwing Nope, my seasoning sticks fine. I suspect that people who are having seasoning issues are just applying it too thick, and then it peels off like old paint...
I have 2 Fields a Stargazer and a Smithy.. I would recommend the Field over any other cast iron skillet out there..I sear steak in the Field all the time and it works fantastic!
Thanks for the comment. Since this video I got the smithy chef skillet and love the shape. I find myself using it most often.
Interesting....you prefer Field over the other two? Any features in particular that you like about it?
@@turtlepowersf they are all great in their own way. The field is the lightest which I like.. the smithey is heavier and retains its heat a bit better...each have their own thing going on..the finishing on both are fantastic..you can’t go wrong with either. For me the field is my go to...just my personal preference
@@turtlepowersf if I only had one yes. It’s lighter weight. But it’s really not fair to say that because the others are better for veggies and other dishes because of their shape. But they are heavy.
The purpose of the heat ring is to center the pan over an open space on a wood burning stove, allowing the pan direct contact with the flame. The ring actually should be inset a bit so the pan sits level on the stove.
Thanks
The heat ring and the logo stamp on the bottom of the Field makes it a really sexy pan!! I liiiike it!
Mel Lio 👍🏻
Thank you very much for your time doing your reviews on both cast iron and carbon steel. I am sorry but my question has a few parts. First have you had any time using a Butter Pat cast iron pan? Very pricey however they seem they may be the best cast iron pan out there. Next I am torn between buying cast iron vs carbon steel your thoughts please? Don't really want to invest in really expensive pans only to use some not enough. I will be cooking on a gas range and on outside grill. Regarding carbon steel as you know Bluskillet seems almost impossible to obtain which is too bad but are your Blanccreatives just as impressive to you? Any advice wouldbe very appreciated. Thanks
TJ Sullivan butter pat pans are for sure a thing of beauty. For me the short handles are annoying. I stay away from pans with short handles. I also stay away from the Finex pans. Their handle is impossible to clean. Just my .02.
Thank you for your really helpful reply. I am going to buy Blanc saute pan you suggest and still hem and haw about the cast iron pan to buy. I really like the craftmanship of the Butter Pat and actually had a really nice phone call with the guy who started Butter Pat but you do make a good point about the handle length. Thanks again and happy cooking.
Fantastic review. I have been looking at the new model Aus-iron 7" skillet to test the waters with their pans.. I currently have some All-Clad, De Buyer, and Mauviel pans. I like the Solidteknics approach to iron pans want to give them a try. Thanks again.
jr10, how are you doing with that Debuyer? My seasoning keeps coming off, can't seem to get it to stick.
Thanks
Have you checked out the Lancaster skillet yet .
No I haven’t. Thanks! I’ll check it out
I LOVE the Lodge Chef's collection. I need heavier iron and I give a quick sanding initially with 50 grit flap wheel, orange peel texture. Seasons perfectly. Outperforms in actual cooking. Thr sloped sides of the chef collection make spatula use easy. Best of all worlds. Can't beat the price. Smooth iron flakes the seasoning. Light iron doesn't hold heat as well. Chef Lodge is the way to go. All the polished smooth "boutique" overpriced skillets lose the seasoning way too easily. You don't want it that smooth. You want to hold the handle underhanded and use your upper arm, not forearm to lift. Heavy is good, light and smooth is bad. Orange peel texture is optimal. That Australian Solid Technics skillet looks just like the Lodge Chef style with a more conventional handle.
That’s great to hear. The chef’s collection is a great option!! Thanks for the comment!
Despite the differences in all the surfaces which would you say has shown to be the most nonstick?
Which is your favorite?
Daniel Anchondo depends on what I'm cooking. The SOLIDTEKNICS are closest to a traditional cast surface and I really like that. The Stargazer has the best shape for most meals, the Field fits in the oven best. If I had to pick one it would be the SOLIDTEKNICS combo but that doesn't mean I'll give up the other two!
Awesome! Thanks!
Pls consider adding butterpat cast iron VS Field, Stargazer, Solidteknics and also Finex. Thanks for wonderful video
I will for sure. Thank you very much for the comment.
Hello! How are you seasoning the SolidTeknics cast iron, esp. since it's rough on the sides? From what I can see of pictures of new ones, the bottom looks rough as well. Thank you!
Same. Oven 450 one hour
I have discovered that the pan is a very dynamic instrument.
The one pan with the 4 point connected handle would be the best one.
I have just received a new Spanish made carbon steel pan and the heat up rate on gas is phenomenal
When the pan is cold and coated with an opaque layer of lard you get an instant visual of how the heat is getting distributed
It's a bit too quick to fry an egg without caramelised underneath. So I have to switch the gas super low and heat up a cast iron lid to get the perfect fried egg with a running yolk and no halo of uncooked albumin around the yolk.
I use extra virgin olive oil to gently poach it.
Cast iron is great but heavy
I just can't stop learning about its thermal dynamics.
Sounds kinda lame but it's usually the little things that makes life easier
BE well
Ps
I made the call for the 4point before you said it because I paused the video to type the comments. What I do to my steel pan handle is to drill as many holes without weakening it. This will dissipate the heat transferred from the pan. Cast iron would not be suitable for. That's why I chose the first choice of pan before you said it was your favourite
Thanks!
How about a review on Finex and Smithey?
I researched the Smithey 8 online. We eventually bought one. Here is the good bad and ugly. The first one we bought was from a Smithey dealer. It was pre-wrapped for Christmas so I didn’t get to inspect the pan before, just the floor mod. When opened, it had a couple of flaws in the casting. Smithey took the pan back and sent me a new one. We have been using that for three months now and love it. One of the online reviews the pan had a flaw in it also. They are a new company and may just have some Quality Control issues so if you go that direction definitely inspect your pan very closely. Having said that, they are works of art and I really like the skillet.
@@Hogprint25 Thanks for the heads up. I'm thinking of getting a bare 10.5" Stargazer, but I'd also like something a bit smaller like the Smithey No. 8.
Smithney are the best
Thanks smithy done. Finex still need to get one
Can you post link for the ausie small cast iron? Thanks!? Great videos!!!
luis torres thank you. Here’s the link to their site. I don’t see the cast iron anymore. I’ve asked them if they still carry it. www.solidteknics.com/shop
Thanks for the reply! I went online and didn't see it there. Looks like great iron to have. Let me know if you hear anything back from them. And keep posting videos! I have really enjoyed them!
It’s part of their AUSfonte line, which is discontinued: www.solidteknics.com/ausfonte
@@LastNineBreaker that's just terrible....
@@ljtorres05 I know. That makes me sad. I want that little skillet.
I would love to know, if you could only have one, would you choose carbon steel or cast iron?
Bryan Rosenoff I’d choose steel. I can’t think of anything I can do in iron that I can’t do in steel. Maybe not as well, but you can do anything in steel.
@@bobbygfl thank you, appreciate it! Im trying to decide between a Stargazer and an aus ion skillet, neither are cheap so that helps a lot.
With steel heat up and cool times are much quicker though.
Steaks do just fine in my Field. I personally believe there isn't anything I couldn't do with it
Brando850 agreed! Love my field skillet
You can cook acidic things in seasoned cast iron, but you might as well get a separate ceramic-coated pan for that.
Yes iv cooked acidic soup that had tomatoes products in it and the seasoning was fine on it. I stripped lodge pre seasson off and did 6 layers of my own seasoning.
Good tip thanks!
Thx so much especially regarding the Solid technics brand. Do u have to go on the site only to get that pan?
Yes. Thanks!
Thank you. You saved me a lot of time & effort and I do appreciate it😀✌🏽
Romi Dogra fantastic! Thank you for the comment.
I used avanti sanding drum and made my lodge skillet real smooth and saved money. however I would still want to buy a finex or stargazer
David Koivu no need, I've used mine as is, new lodge granted I'd rid the preseasoning, but just butter and extra virgin olive oil. slick as ice now
David Koivu - Just like you, I also sanded...sanded...and sanded my Lodge skillets. Yes, they are incredibly smooth. But after getting a Finex I still could not believe the difference. Comparing Lodge to Finex is like comparing a Ford Pinto to a Rolls Royce. The difference in quality is unbeliveable and you will not want to use your Lodge again.
same
I sanded mine too. I reseasoned it and now it’s smooth and slick. Works great. I just purchased a Stargazer just waiting for it to come in the mail.
@@dianek1263 What do you think of the sanded lodge vs the stargazer?
Where can one buy the solid techinic aus cast iron??
Ali Arkane I don’t think they are marking it anymore. The only place I’ve seen it lately is on eBay. Hope that helps.
You can buy it in Australia and the USA and not on ebay. It’s doing incredibly well. They even have a new quenched range which is pre seasoned.
I have a cast iron pan that was made in Mexico...interesting...but it's heavy and cooks and looks just like any other typical cast iron pan. It also had the ring on the bottom but the ring would ride up on part of my gas grate so I ground the ring off. Yep...I will reach for one of my cast irons before any other type of pan that I have.
Thanks
I have the Stargazer, and it is a wonderful skillet. Much higher quality than Lodge!
for about 4 times the money, I'd hope it's a higher quality!! sand the lodge smooth and it's hard to find a higher quality.
I have my eye on the Stargazer. Like that little one from Australia as well.
@@nonyayet1379 - Yea but even after you smooth a lodge, its still not nearly as pretty as the Stargazer. Also, its not really that much more, either way, the pans last a lifetime.
@@nonyayet1379 It's a good investment for something you will have for the rest of your life. Lodges aren't bad smoothed out, but they still aren't as lightweight as these and the stargazer has a fantastic design and it looks like it uses a higher grade iron. Yeah lodges are nice, I love my lodge. I have never bothered with sanding it down but its developed a smooth patina over the years on the inside. Still, I don't see a problem in spending not even 100 bucks on a really nice ass skillet that you will have until you fucking die lol
@@user-vi3tb3bw5t i more than understand all of that. there's a few companies jumping on the return to cast iron fad. a few absolute junk ones and a few really nice ones.
I'm not at all brand loyal, but some of those high dollars ones just don't compare, in my mind. If i was to give one as a gift that was new (not restored) I'd prefer something that can be added on to as a set. most of the high dollar cast only have a few pans, and a set can't even be created.
I've been using cast all of my life and my set has many names. but i've yet to justify any reason for those high dollar brands attracting folks that thing more money means better.
I do wish lodge would give a smoother surface though.
This was an EXCELLENT video Yolo. Never heard of Solidteknic, I'm REALLY interested in that. Sill not sure though if I should go Cast or Carbon steel. wish you would compare the two THANKS.
Mr Bailey thank you!
My casting iron skillet's bottom bubbled. Any one to advise how to fix and prevent it?
Andy Liz the seasoning bubbled?
Too much seasoning oil I think. I prefer lite oil several layers
Just bought the field skillet. Making me rethink my purchase.
Tim McCambridge The field skillet has become my most used. Love it.
May I ask for what reasons has it became your most used?
Tim McCambridge the pan is the lightest of the three I have in its size. The flat bottom and sharp sides are great for more types of food. It holds seasoning better than the stargazer. It's just easier to use and the one I have found I grab most often.
Tim, me too. Very disappointed. Their promotional videos were excellent, but I wouldn't recommend that pan to anyone. I'd buy a Walmart Lodge before I'd buy another Field.
Finally! A comparison video I have been looking for. Thank you!!! Can't wait for your Carbon Steel comparisons. I'd even like to see all these side by side cooking eggs over easy. Thanks, again!
bnwing thank you!!
YOLOfotos Do you also have any enameled cast iron? If so, what types? I just got a really great buy on a Staub enameled cast iron 10" skillet. It was too good of a deal to pass up. It heats up fairly quickly & cooks very evenly. But, I really prefer the flavors of seasoned cast iron. Plus, There is just something about the rituals that go into using cast iron that I really enjoy, ya know?
bnwing only one. A Cuisinart Dutch Oven. I use it occasionally. Not really a good test of durability. I've had it for years and it looks new.
YES, have you made a Carbon Steel vs Cast video yet? Can't wait.
yes, more cooking less talking
You need to review the Butter Pat skillet!!
Susan M just ordered!
Those Butter Pat handles are just impracticably short
Subbed, good video. I'm hoping to get a stargazer soon, pretty excited. Really nice comparison.
Andy Parker thank you!
Andy Parker Better order the Stargazer soon if you want it in 2017. I ordered mine in July of 2016, and still waiting in April of 2017.
Thanks for the video, i was thinking between field and stargazer, but now I think I need both + 1 more. LOL
The Hungry Ferret I’m with you! Both!
which one is your favorite?
The stargazer. Thanks for the comment
Ordered #4 #6 and #8 of the Field’s and all 3 out of the box wobbled.
that's unfortunate.
a Lodge or a similar with a sanded interior works best IMHO.
Weight is key for a cast iron pan , that's why most people buy them.
Ahh. Thanks for comment
@@bobbygfl I've sanded mine but biggest pain is redoing the seasoning 🙄 took like 11-12 coatings
@@dimmacommunication I bet it’s very nice!
I can't believe how stupid I was by putting my cast iron pans in the oven. I had no idea that the particular pans I inherited from my pop, were NOT supposed to be put in ovens. I thought all cast iron was the same. ...lol... My god they can bring a good price too. All my pans are full of bullets holes now. I dropped my six inch pan on the floor and the handle broke off. That was the first pan to be turned into a colander. Then about a week later I ended up ruining my eight incher followed by the twelve. They are all hanging on my wall with bullets holes in them. The other pans cracked in the oven. I love cooking in the oven with these pans. I just gotta spend the money and get the ones that work. These are new to me. I like the second one in your row.
Stoner Page dang! What are shooting? A FN Five-Seven! Lol. Anyway, good story, sorry for the loss of the pans! Thanks for the comment
@@bobbygfl Nawww, it's just a 9mm Glock. Cast Iron pans usually have a thinner bottom. At least the ones I had were thin. One round hit the root of the handle on the twelve incher and some of the bullet ricocheted back. It always makes that weird noise when it whizzes by my head. ...lol...
I wish Finex had a round skillet for making omelettes, their current design doesn't do well for omelettes, but I love the handle because it doesn't get hot due to the spring design.
Thanks
You’re holding stargazer wrong. My hands are WAY smaller than yours and I don’t find it heavy or too wide.
P.S. you didn’t say the name of the third pan in the opening
Thanks for the comment!
Is Finex the only one missing?
Stan Avezov there's a few more. I don't like the Finex handle. Too hard to clean.
No
Smithney are superior
I wish Stargazer would come out with a model that doesn't have that huge handle on the other side. I never use that.
Augustus McRae me neither!
A little time with a cut off wheel and grinder can fix that😁
Over the past year, Solidteknics announced they would be discontinuing their cast iron production and focusing entirely on steel cookware production.
Thanks
Interestingly the stargazer is machined in an ohio factory where they make stainless steel pans, which is probably in part why it has the same texture/seasons like stainless steel
Makes sense. Thanks for the comment.
Try as I might, I cannot find the small 8" Solidteknics anywhere online. I don't see that fancy handle design where it joins the pan on any of their products (nor the heart shape at the far end of the handle). I think it would make a great gift and I'd like to find one, but I suspect that entire line has been discontinued.
Ed K it has. I tried to find another some time ago, but they don’t make it anymore unfortunately
Great comparison, thanks for sharing !
Thanks!
The Field is actually more expensive than the Stargazer.
BackOnElectone my mistake. Bought one from kickstarter at a pretty good discount.
@@bobbygfl i just ordered 12 inch stargazer for discount
@@MasterofPlay7 nice! You’ll love it!
@@bobbygfl it's gonna be long wait before it arrives
@@MasterofPlay7 I know. They take forever. All the brands do.
Victoria cast iron from Columbia is my favorite.
xfire thank you for the tip I’ll check them out
For that price range you could get cladded and disk bottom pans which have much better heat distribution, can also be seasoned, are lower maintenance, heat up faster saving energy, have better handles, and are lighter / easier to work with.
you have never used a cast iron pan i see
mad thumbs Entirely not the point, but yes, you could do that. Thanks for the comment!
Who? The only one I still use is a grill pan / panini press because cast is better than pressed for grill marks. I won't use cast iron for eggs, or anything stove top unless stir fried or grilled. I have a small kitchen and won't waste space on such limited use pans that aren't better at anything.
mad thumbs Exactly, great point and they are not for everyone. My wife and my dad would never consider cooking in steel or cast. It's like driving a manual. I'd never buy a automatic, some would never consider a stick.
Wow! Now the Field is $125 & the Stargazer is $88 (seasoned).
Smithney are the best
Craxy
I've become a cast iron obsessive, but I've fallen for the Japan stuff (Nanbu) - and my wallet hates me for it. They do make them like they used to, nice thin and light, but sourcing is a pain in North America. Great vid!
Japan 👍but China 👎👎
Lol thanks
do you have links to these cast iron?
no. i don't
no, i don't
There's an echo in here. And you should "get" Google! It's free,and you will be able to find websites just like a big boy! Your mom will be so proud!
Yes, in comments
Smithney are still my favorite
Dave Waldon I do love my Smithy but I recently had a problem with a big chunk of seasoning coming off I was shocked. I’ve been super busy but I do plan to make a video on it
This was great! I want a Stargazer.
T and Z RV Life thanks!
#Stargazer is one of my favourite pans, makes just the best omelette (or at least my can).
Are all these Cast Iron skillets or are some Carbon Steel? And which do you prefer from the two?
www.cooksillustrated.com/how_tos/9589-carbon-steel-versus-cast-iron
Depends on what I’m cooking
I like the depth of your video. But it was a bit deficient that you didn't know the actual weights and sizes.
Thanks! Agreed. Could’ve been more thorough.
You had me until you said you use a glass top. But, thanks for the comparison, liked the video!
Scout Lawn Care thanks! Love my glass top though.
Why would that matter? Lol..heat is heat?
Anybody use Japanese cast iron such as Iwachu?
Endo Alley i have a small one not crazy about it
Thanks
Here's the thing. Bottom line. You can buy a Lodge 10 inch for $15. Even if you demand a smooth surface, you can buy the sander, sandpaper, and reseason and still have cash left to buy a 12" lodge, a dutch oven; the list goes on. That being said, I have side by side tested a new Lodge next to my 70 year old Wagner smooth bottom and I must say, the lodge, rough surface and all, releases just as well as my old Wagner. it's cast iron. There is nothing in your video that is worth the considerable cost increase over a Lodge.
bechtoea to each their own. Thanks for the comment.
I have exactly the same experience, I have both Wagner and Lodge,,,no difference
lol my lodge is a spray in bedliner truck bed piece of shit
bechtoea
Couldnt agree more. I own a bunch of different lodge skillets. Well seasoned and oiled it performs just as well as these 100+ dollar skillets. Just not worth the money. Learn how to cook, and learn how to manage your heat source and any any cast iron pan will perform top notch!!!
They are all missing a pour spout on the sides
lisar3006 yep. Funny I never noticed that.
Stargazer is designed to pour from any point on the skillet
Yes. Buy a Smithney.
Think it’s fair to say he likes the Field product
Jim Dunn actually I like the stargazer better. More uses.
Thanks!
Thanks!
Do you also have any enameled cast iron?
Why?
I don’t. Thanks
How come the Stargazer seasoned up a bit gold?
Chalita Maneetham my bet is the polishing and machining. Thanks for the comment!
I believe there is some nickle in the steel causing it to turn brown.
Jack, I believe it will eventually turn brown. I'm not a metallurgist, but I don't think there's a lot of nickel in the "steel" of a cast iron pan.
mono the FAQ on their site explains it. And there is no nickel in cast iron.
The only pan I have left now is my cheap ass teflon coated 12" I started out only using it to do eggs. It's already warped...lol...
And as a benefit has probably poisoned you.
Lol
Great Video Thank you
Thanks!
Why was Finex not included, too heavy ?
Sagittariustoo I don't have one... not crazy about the coiled handle. Mainly for cleaning. Thoughts? They are cool looking!
I can understand the handle concern, other people have expressed the same.
I have 3 and love them; they do look cool and are.
I have some ideas on how I plan on using to clean the handles on mine but not worrying about it for now.
Enjoy your videos, even without Finex.
this video goes right to my favorites ! good job!
complex2034 thank you!
Save $80+ and buy a vintage Wagner, Favorite, Martin, or Vollrath on eBay.
Eric Ebling pretty sure if your buying $300 pans, saving is not the objective...
@@bobbygfl I agree. However a $40 + shipping pre 1960 Wagner #8 purchased on eBay is equal if not better than any of these. I bought a Field #8. Nice skillet just not worth the money.
Good luck with that. If you can find one within 100 friggan miles searching like the Dickens...
Eric Ebling l
Great video. I just ordered a new stargazer thanks for the review!👍🇺🇸
me too, i ordered the 12 inch and needs to wait for long time....
Thanks
Great Video.
Inflation is a bitch! These skillets are well above $100 in those sizes... what changed?
Nothing!
Agreed! And arguably the cost of materials has gone down. Crazy.
Try a Lancaster! 😎
Thanks!
BTW great review and honest
David Koivu thank you!
Good review!
Thanks
Who would have predicted that the latest food fad would be pans made out of old fashion cast iron? And they cost twice as much as pans made from more modern materials.
Patrick Boyle Lol. Right. Brilliant marketing. Someday flip phones will be all the rage and twice as much as the latest iPhone!
@@bobbygfl
I try to keep an open mind so I bought a cast iron skillet on Amazon. It's supposed to come today. It's a tiny Lodge skillet. Costs $5. I'll post my findings.
Patrick Boyle nothing wrong with lodge! Enjoy it
My mother always cooked on cast iron. It had a lot of disadvantages. It was heavy. You couldn't put it in the dish washer and if you weren't careful constantly it rusted. The myth is that cast iron last forever - nonsense. Restaurant chefs use steel frying pans. They last forever as to the clad pans of aluminum inside stainless steel. So do hard anodized aluminum. Teflon pans are the only ones that are designed to be disposable. They need to be replaced in about three years.
Look on TH-cam. There are many videos on cooking on cast iron but more on refurbishing cast iron - removing rust. There are no videos on rehabilitating stainless steel pans. Here's an experiment for those who believe cast iron lasts. Put an iron and a stainless steel pan in a time capsule and come back in a couple centuries.
Patrick Boyle agreed on all points. I don’t cook on stainless because seasoning just doesn’t stick to it. I use Teflon but only when lazy. And you’re right, as soon as Teflon scratches just throw it away. Thanks for the comment
Now if I could only buy a Field ...
Thanks
Solidteknics are the GAS!!!
agreed!
You left out the Butter Pat and Smithey.
Kathy LaFayette I know!! Finally got a smithy. Check out my more recent videos. Still haven’t got a butter pat, but maybe someday. Thanks for the comment.
Oh I love all these comments... the cast iron community is toxic and opinionated. I’m 24 and cook with cast iron all the time... all you boomers are going to scare people away from it when they just want some advice about it on TH-cam and they get crucified for using the wrong oil or whatever.
Lol. Agreed
Four pans and he spends fully half of the time on the field.
Joseph White I should do another field video. Good idea!