*EXCLUSIVE SALE:* 25% Off ALL De Buyer carbon steel! Use this link and CODE: UNCLESCOTT at checkout: debuyer-usa.com/collections/carbon-steel?sca_ref=404835.2T2gLdk0je Sale ends November 17th... jump on it! (affiliate link)
I did place an order earlier today via the affiliate link and tried this code, though the site said it was invalid--not sure why, but I sent them an email informing them as much, since it seems the discount had been working for others in the comment section of the previous video.
For the guy with no seasoning - while it has virtually zero measurable impact on sticking, it does protect your pan from oxidation. Without the seasoning, essentially you are eating rusty food even if it isn’t visible.
Keep in mind that a screaming hot steak from the pan to your plate will actually start resting as you serve and dig in, and will be fully rested way before you finish it! 🥩 🙂 Pro tip - I routinely warm my dinner plates before almost every meal on my electric stove's warming round - It helps keep the food warm well into the meal. I love the temp monitor of the Breville Control Freak - You always know where your pan temp is at without an infared thermometer - I really like this unit. - Cheers!
I jumped on the deal after your last pancast and my 11" deBuyer omlette pan arrived, ahead of time, today, on my birthday - the pan and the discount were a nice gift for my 81st.........Thanks
Chris Young has a really good video about the myths of resting your food. For small cuts I don't think it really matters to me anymore, but if I'm smoking a large piece of meat I will let it rest.
The comment about drinking the Scotch neat was very interesting. I used to have the same feeling. Then I was watching a documentary on Scotch. And one of the major distillers. I don’t think I can say their name here, the owner/president of it was sitting there and he was saying that it’s OK to enjoy your scotch with ice or water, and then he said or even soda and he squirted some soda into it and took a drink. I think it’s however somebody enjoys it the most that’s most important. Sometimes I think we can get lost in being elitist or snobs about different drinks or beverage styles and miss out on a lot of joyful experiences. Only drinking it neat is something I have let go of.
Of course. But also, remember that the big companies just want the most sales. So if he can convince people his whiskey is also good iced, or for cocktails, etc.. it's just better for the company. All in all, it's just a product with an incredible history. If you want to honor that history, you drink it neat. If not, you don't. Who has the right to tell someone how they should enjoy their drink...
Ice is "way more than fine" in whiskey - either scotch or bourbon or rye - as long as the ice was made from iron free (distilled) water. So long as the cubes ain't huge and if they are get your drink down before they melt too much. A little water in whisky opens it up. Neat with ice or a fre drops of (iron free) water is all about personal preferrences and the mood one is in.
Any water added to an alcohol should be cold or with ice because added water based liquids to alcohol raised the temp of the alcohol, driving off some of the volatile substances that give the special taste that we pay for. That is why mixed cocktails are shaken quickly to mix the water and juices with the alcohol while cooling it and keeping all the tastes. Cocktails with only alcohols like a classic martini need not be shaken, only stirred. Rusty Nail the same deal.
Added a fryer pan and a crepe pan. They are beautiful… need to work on the seasoning. Also, I was working in the kitchen and spent time getting my omelette pan to a beautiful pan category…cannot wait to try French omelette. I am able to do them on nonstick….now I to get my DeBuyer omelet pan a try now that the seasoning looks perfect
I’ve been eyeing a 16qt all clad stock pot with strainer to make bone broth and steaming shrimp. I don’t think I’ve seen you review anything that size. Enjoy your videos
IIRC, they have two different stock pots. One is proper All-Clad multi-ply. The other is dorkus Asian stainless steel pot with a multi-ply disk bottom. If the latter, you may as well just buy almost any similar pan from Tramontina or whoever and save the All-Clad brand premium. I have a 6QT All-Clad multi-ply with the strainer. Wonderful pot overall, I'm a bit disappointed though with the strainer. I use it almost exclusively for pasta, I think that there's too much "empty" space under the strainer. I suspect that same space is probably pretty darn handy in giving sufficient water volume when steaming so you don't run out of water before you're done, so take my opinion on the matter with trepidation.
@ thank you for sharing. I thought there were at least 2 or 3 variants. The one I had been eyeing I believe was $250 and $200 on a good day which believe is the nicer one. I’m looking for a well made sturdy set to make bone broth, steams, or boils. I won’t touch aluminum. For me it’s important that it’s a big boy (atleast 16qt) I will look into your suggestions. If anyone has knowledge or further suggestions I’d like to pass them on to Santa, hahaha!
Scott, would love for you to review a Darto carbon steel pan....if you haven't, which I don't think you have. They have an intriguing design: more skillet than sauté. And...one piece of metal, no rivets.
I just ordered the 11" Omelette, Pro version. I'm gonna see whether or not I can do better eggs with it than I do with my non-sticks. I really, really prefer curved sides over the flat angle sides of most carbon steel fry pans. This will be my first De Buyer piece, I have two Matfers, one with getting close to artistic seasoning, the other "WTF" seasoning. The WTF is going to go into the oven for a treatment, now that I have a functioning oven again. If you ever want to give someone some in-person tips or get a less skilled perspective to share, let me know, I'm down in Happy Valley.
extra virgin and and refined olive oil have about 100 degrees difference in smoke point - FYI. Non virgin refined olive oil has a smoke point which is about 30 degrees higher than Peanut oil.
Convince me that I need the Freakin induction burner. Retired household of two with a flat top electric range. It is very intriguing but space and real need are preventing me from pulling the trigger.
Your comment "I'm still not sure what part of the cow the juice comes from..." explains why you're so adamant about avoiding sous vide. ;) Turns out sous vide removes the whole question of resting.
The chefs at the steak houses told me that they 'rest' on the counter waiting for the server to pick them up. But they rather have the server right there when the steak comes off the grill. I let mine rest for not longer than 1 minute or less. Let a Med rare steak rest for more than 5 minutes and the juices drain out on you anyway. So, I think it's a myth Scott.
It's been a while but seems like last time I was at Ruth's Chris there was a lot of hype about the steaks being cooked at 1800 degrees (or something like that)... always liked the sizzle. They don't let the sizzling fajitas rest either! I may need to cook some more steaks and see.
@@UncleScottsKitchen Next time you do a med rare steak Scott, make sure all your others are on the plate and take the steak off the pan and into your plate and watch the juices release before your eyes. [before you cut into it] I've learned not to wait. I love those juices! 🥩💚
So, I'm curious how you go about expanding the palettes of the people you cook for? To be honest I have enough pans and other cookware by now to make just about anything but no one to eat the food I might want to make. Cooking just for yourself kind of sucks unless everyone is out of town. Also, if there is any pink in the middle at all my wife will put it in the microwave🤷♂
I had the same problem a couple of weeks ago and ended up buying at full price. BUT, I contacted their customer service and they issued a refund for the excess immediately and without question. Excellent C S in my opinion. Very happy now! 👍🏼😁
*EXCLUSIVE SALE:* 25% Off ALL De Buyer carbon steel! Use this link and CODE: UNCLESCOTT at checkout: debuyer-usa.com/collections/carbon-steel?sca_ref=404835.2T2gLdk0je Sale ends November 17th... jump on it! (affiliate link)
I did place an order earlier today via the affiliate link and tried this code, though the site said it was invalid--not sure why, but I sent them an email informing them as much, since it seems the discount had been working for others in the comment section of the previous video.
It should be fixed now.. I just spoke with them and they had to reset it for some reason
@@UncleScottsKitchen As a follow-up, they did retroactively fix my order, thank you!! Excited to ditch the nonstick
For the guy with no seasoning - while it has virtually zero measurable impact on sticking, it does protect your pan from oxidation. Without the seasoning, essentially you are eating rusty food even if it isn’t visible.
Nothing wrong with rusty food. Iron is a critical mineral for our bodies.
There are no whisky police. Drink it as you like it. Your taste buds are the only judge of how YOU like it.
Keep in mind that a screaming hot steak from the pan to your plate will actually start resting as you serve and dig in, and will be fully rested way before you finish it! 🥩 🙂
Pro tip - I routinely warm my dinner plates before almost every meal on my electric stove's warming round - It helps keep the food warm well into the meal.
I love the temp monitor of the Breville Control Freak - You always know where your pan temp is at without an infared thermometer - I really like this unit. - Cheers!
Take a drink every time Scott says "real deal". 😂
I jumped on the deal after your last pancast and my 11" deBuyer omlette pan arrived, ahead of time, today, on my birthday - the pan and the discount were a nice gift for my 81st.........Thanks
Happy 81st birthday!
Happy birthday 🎂 🎉
81! AWESOME! Happy birthday, Tango!! Great pan choice... post back and say how it cooks!
@@JacksonWalter735 Thank You very much !
@@UncleScottsKitchen Thank You very much.
I finally pulled the trigger and ordered my DeBuyer 11 in Mineral B Pro omelette pan. Thanks so much for the discount code Uncle Scott!
Ditto. Exact same pan.
Chris Young has a really good video about the myths of resting your food. For small cuts I don't think it really matters to me anymore, but if I'm smoking a large piece of meat I will let it rest.
The comment about drinking the Scotch neat was very interesting. I used to have the same feeling. Then I was watching a documentary on Scotch. And one of the major distillers. I don’t think I can say their name here, the owner/president of it was sitting there and he was saying that it’s OK to enjoy your scotch with ice or water, and then he said or even soda and he squirted some soda into it and took a drink. I think it’s however somebody enjoys it the most that’s most important. Sometimes I think we can get lost in being elitist or snobs about different drinks or beverage styles and miss out on a lot of joyful experiences. Only drinking it neat is something I have let go of.
Of course. But also, remember that the big companies just want the most sales. So if he can convince people his whiskey is also good iced, or for cocktails, etc.. it's just better for the company. All in all, it's just a product with an incredible history. If you want to honor that history, you drink it neat. If not, you don't. Who has the right to tell someone how they should enjoy their drink...
Ice is "way more than fine" in whiskey - either scotch or bourbon or rye - as long as the ice was made from iron free (distilled) water. So long as the cubes ain't huge and if they are get your drink down before they melt too much. A little water in whisky opens it up. Neat with ice or a fre drops of (iron free) water is all about personal preferrences and the mood one is in.
Utah tap water has so much junk in it we don't need to take vitamins and minerals...
Any water added to an alcohol should be cold or with ice because added water based liquids to alcohol raised the temp of the alcohol, driving off some of the volatile substances that give the special taste that we pay for.
That is why mixed cocktails are shaken quickly to mix the water and juices with the alcohol while cooling it and keeping all the tastes.
Cocktails with only alcohols like a classic martini need not be shaken, only stirred. Rusty Nail the same deal.
That Heavy Metal shirt is so cool
Set it and forget it - Ron popeil
I miss those infomercials.
Control Freak on sale for $1199
Although $1199 is a ton of money, it seems more reasonable than $1499!
Added a fryer pan and a crepe pan. They are beautiful… need to work on the seasoning.
Also, I was working in the kitchen and spent time getting my omelette pan to a beautiful pan category…cannot wait to try French omelette. I am able to do them on nonstick….now I to get my DeBuyer omelet pan a try now that the seasoning looks perfect
I’ve been eyeing a 16qt all clad stock pot with strainer to make bone broth and steaming shrimp.
I don’t think I’ve seen you review anything that size.
Enjoy your videos
IIRC, they have two different stock pots. One is proper All-Clad multi-ply. The other is dorkus Asian stainless steel pot with a multi-ply disk bottom. If the latter, you may as well just buy almost any similar pan from Tramontina or whoever and save the All-Clad brand premium.
I have a 6QT All-Clad multi-ply with the strainer. Wonderful pot overall, I'm a bit disappointed though with the strainer. I use it almost exclusively for pasta, I think that there's too much "empty" space under the strainer. I suspect that same space is probably pretty darn handy in giving sufficient water volume when steaming so you don't run out of water before you're done, so take my opinion on the matter with trepidation.
@ thank you for sharing. I thought there were at least 2 or 3 variants. The one I had been eyeing I believe was $250 and $200 on a good day which believe is the nicer one. I’m looking for a well made sturdy set to make bone broth, steams, or boils. I won’t touch aluminum. For me it’s important that it’s a big boy (atleast 16qt) I will look into your suggestions.
If anyone has knowledge or further suggestions I’d like to pass them on to Santa, hahaha!
Uncle Scott is so handsome !!! ❤❤❤
UNCLE SCOTT MERCH NOW!!!! Drop some drip Scott!
Scott, would love for you to review a Darto carbon steel pan....if you haven't, which I don't think you have.
They have an intriguing design: more skillet than sauté. And...one piece of metal, no rivets.
I just ordered the 11" Omelette, Pro version. I'm gonna see whether or not I can do better eggs with it than I do with my non-sticks. I really, really prefer curved sides over the flat angle sides of most carbon steel fry pans. This will be my first De Buyer piece, I have two Matfers, one with getting close to artistic seasoning, the other "WTF" seasoning. The WTF is going to go into the oven for a treatment, now that I have a functioning oven again.
If you ever want to give someone some in-person tips or get a less skilled perspective to share, let me know, I'm down in Happy Valley.
extra virgin and and refined olive oil have about 100 degrees difference in smoke point - FYI. Non virgin refined olive oil has a smoke point which is about 30 degrees higher than Peanut oil.
On seasoning, I tend to buy seasoned ware but just cook with it. I don't actively season my pans at this time in my life.
I do use soap & chainmail for cleaning
Convince me that I need the Freakin induction burner. Retired household of two with a flat top electric range. It is very intriguing but space and real need are preventing me from pulling the trigger.
Rest steaks no more than two minutes. Luke warm food does not taste good to me.
if its steaming its drying out
where can we submit inquiries?
Your comment "I'm still not sure what part of the cow the juice comes from..." explains why you're so adamant about avoiding sous vide. ;) Turns out sous vide removes the whole question of resting.
I'll probably try it someday, but that whole plastic bag in water just seems gross (or grotey, as my sister used to say).
@@UncleScottsKitchen Try brine or stock in a big glass canning jar and put that in the water bath. 👍
Need Whiskey reviews. I’m on Wild Turkey 101 during thanksgiving cooking. What do you drink while cooking TG dinner?
The chefs at the steak houses told me that they 'rest' on the counter waiting for the server to pick them up. But they rather have the server right there when the steak comes off the grill. I let mine rest for not longer than 1 minute or less. Let a Med rare steak rest for more than 5 minutes and the juices drain out on you anyway. So, I think it's a myth Scott.
It's been a while but seems like last time I was at Ruth's Chris there was a lot of hype about the steaks being cooked at 1800 degrees (or something like that)... always liked the sizzle. They don't let the sizzling fajitas rest either! I may need to cook some more steaks and see.
@@UncleScottsKitchen Next time you do a med rare steak Scott, make sure all your others are on the plate and take the steak off the pan and into your plate and watch the juices release before your eyes. [before you cut into it] I've learned not to wait. I love those juices! 🥩💚
Just eat them god damn steaks.... not waitin here...
I feel like you would be a fan of John Wayne movies.
Sounds like you are using Marcella Hazan's Ragu recipe for your Bolognese sauce...
So, I'm curious how you go about expanding the palettes of the people you cook for? To be honest I have enough pans and other cookware by now to make just about anything but no one to eat the food I might want to make. Cooking just for yourself kind of sucks unless everyone is out of town. Also, if there is any pink in the middle at all my wife will put it in the microwave🤷♂
Smuggle it. 😇
If its steaming when you cut into thats drying out. Might need to rest it on a rack
The only answer is to REST the steaks. C’mon man!
The code isn’t working
Checking on this ASAP (on a Saturday night!)...
Just spoke with them and they had to reset it for some reason.. it SHOULD be working now
I had the same problem a couple of weeks ago and ended up buying at full price. BUT, I contacted their customer service and they issued a refund for the excess immediately and without question. Excellent C S in my opinion. Very happy now! 👍🏼😁
@@UncleScottsKitchen Worked like a charm! Thanks my man! Second order in.
I'm above average!! Tell me I'm pretty!! 🤣🤣🤣
This is an unbelievably good-looking group around here, some are saying the best ever!
@@UncleScottsKitchen 😅 In a silver fox sort of way. 49 yr old here with white hair. 😘🤣