Just (12/24) got my 8.5” Strata from Cook Culture and it is AWESOME! Hands down better than any of my All Clad pans or my Lodge Carbon Steel or Cast Iron pans. I have a 10” Cast Iron pan from my mother-in-law which she got from her mother (so it is approximately 100 years old) and this Strata cooks better than that pan. I love Strata and will be back for more!
Do you find it does a good job when it comes to searing meat? I'm considering getting one, but my one concern is that tradeoff between conductivity and heat retention.
@@alexe6301I usually sear on an outdoor burner which is 160k BTU, so of course it’s great in that context. Indoors, it will depend a bit on how powerful your burner is. I think if you have a 15k+ BTU gas burner or a modern large electric burner you should be fine. A small hot plate or camping stove may not deliver enough heat.
@@paulstevens1493 It’d be on a relatively new induction cooktop, so it’s definitely got some power. I might have to pull the trigger when they re-stock. Thanks.
They would announce a 8" clad carbon steel pan after I bought my Misen 8" pre seasoned one. Gah. I'm still happy with it. I just have an excuse to get the 12.5" model now :3
Haha! I think the 8 is going to be great BUT you may not have found a big difference between the two if weight is not an issue. The 12.5 is very nice being such a big pan!
Jed - excellent and thanks - I've placed an order - thanks for the discount. I am a De Buyer guy but these ain't available here at present and I wanted another pan.
An 8, 10 and 12 inch combo would be bomb. Add glass lids for the 2 larger pans and that would be perfect for the home cook. Add a few stainless steel saucepans and a stock pot and you are good to go for stove top cooking.
I took a chance and bought a 10.5" glass lid from All-Clad lid for my 10" Stratta on Amazon, and it fits pretty much perfectly. It looks like they also sell as 12", but I don't know if that will also fit the 12" Stratta
I just got mine yesterday afternoon, but I can’t do anything with it because I work 6pm to 6am Friday, Saturday and Sunday. Come Monday I can’t wait. 👍
@@13Voodoobilly69 We monitor the statewide radio system for State Troopers here in Florida. It’s not as bad as most people think. It’s only 3 12s per week not 4
@@Cook-Culture I’ve been able to do 2 rounds of oven seasoning, and sauté some zucchini, and then fry 2 eggs, and I’m impressed. My wife and daughter like that the pan is a lot lighter then our other carbon steel pan. So far Stradia is a win overall.
Most warping is from cheap, poorly made induction cooktops being used on settings that are too high, according to Jed's research, so the pan warping is highly unlikely.
@@Cook-Culture I think its important specially with the large Strata pan as its bottom surface is bigger than most electric/induction glass cooktops surface.
Weight isn't an issue, so for even browning, heat retention, and searing are there any advantages to any pan over the other (matfer, mineral b, strata)? I'm using an electric cooktop. Thanks
Are you not at all worried about pans on those bare burners? I have that same stove, and the BTU of the burners was high enough I was very paranoid and bought a heat diffuser to try and mitigate it. When I did canning on it last winter, I had to keep the burners very low to maintain pressure without going too high. But I do have the big pan / small pan bundle from them on the way, hopefully. They sent an e-mail saying there was some defect and you could get a discount, and I opted to wait for the perfected version.
@@Cook-Culture Pressure canning worked beautifully with a heat diffuser and an All American 941 pressure canner, but I had to keep the dial at around medium low, somewhere in there, even with the diffuser.
I’m looking into new pans and am interested in these pans but I have a glass top stove. I worry about warping. After doing some research, it seems like the heating method for glass top stoves are notorious for causing warping. Do you think these would do well on a glass top stove and how can I avoid potential warping?
This pan is reportedly more warp resistant than full carbon steel thanks to the aluminum layer. The key to avoid warping with any pan is to make sure you don't heat it or cool it too quickly, and to use the right-sized heat source for the pan diameter.
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I've had the 10 inch for a couple months now of use and haven't had any warping issues, I'm still waiting on my 12 inch to come in from the kick starter campaign. Same way I'm cautious with my other clad pans, I don't heat on high temps to start with or cool them quickly and I haven't had issued yet
I love my All-Clad pans, but I will never buy another new All-Clad because their handles are Chinese now! With All-Clad now only half American made is dead to me now! They might as well go fully chinese because they suck now!
Just (12/24) got my 8.5” Strata from Cook Culture and it is AWESOME! Hands down better than any of my All Clad pans or my Lodge Carbon Steel or Cast Iron pans. I have a 10” Cast Iron pan from my mother-in-law which she got from her mother (so it is approximately 100 years old) and this Strata cooks better than that pan.
I love Strata and will be back for more!
My review of the 12.5” Strata after 1 month of regular use: 10/10.
Good to hear! I'm working in a bubble, and LOVE to hear your feedback! (Good and bad)
Do you find it does a good job when it comes to searing meat? I'm considering getting one, but my one concern is that tradeoff between conductivity and heat retention.
@@alexe6301I usually sear on an outdoor burner which is 160k BTU, so of course it’s great in that context. Indoors, it will depend a bit on how powerful your burner is. I think if you have a 15k+ BTU gas burner or a modern large electric burner you should be fine. A small hot plate or camping stove may not deliver enough heat.
@@paulstevens1493 It’d be on a relatively new induction cooktop, so it’s definitely got some power. I might have to pull the trigger when they re-stock. Thanks.
@@alexe6301Yeah that should be great! My bro’s was on back order but it just shipped
They would announce a 8" clad carbon steel pan after I bought my Misen 8" pre seasoned one. Gah. I'm still happy with it. I just have an excuse to get the 12.5" model now :3
Haha! I think the 8 is going to be great BUT you may not have found a big difference between the two if weight is not an issue. The 12.5 is very nice being such a big pan!
Jed - excellent and thanks - I've placed an order - thanks for the discount. I am a De Buyer guy but these ain't available here at present and I wanted another pan.
I hope it meets your expectations! Please let me know!!
An 8, 10 and 12 inch combo would be bomb. Add glass lids for the 2 larger pans and that would be perfect for the home cook.
Add a few stainless steel saucepans and a stock pot and you are good to go for stove top cooking.
Good feedback. I agree with you!
I took a chance and bought a 10.5" glass lid from All-Clad lid for my 10" Stratta on Amazon, and it fits pretty much perfectly. It looks like they also sell as 12", but I don't know if that will also fit the 12" Stratta
I just got mine yesterday afternoon, but I can’t do anything with it because I work 6pm to 6am Friday, Saturday and Sunday. Come Monday I can’t wait. 👍
Ooof! 4/12 work schedule, what do you do?
@@13Voodoobilly69 We monitor the statewide radio system for State Troopers here in Florida. It’s not as bad as most people think. It’s only 3 12s per week not 4
I hope you enjoy!
@@Cook-Culture I’ve been able to do 2 rounds of oven seasoning, and sauté some zucchini, and then fry 2 eggs, and I’m impressed. My wife and daughter like that the pan is a lot lighter then our other carbon steel pan. So far Stradia is a win overall.
@@jeffccan4464 Great to hear!
It might be the perfect solution for wok use on induction stove !
You should try the Swedish kockums jernverk karbon pans
Interesting!
I love my Mineral B for my steaks but yes it is a heavy pan. Does the Strata do a good job at searing ?
I hope Jed tests this large Strata pan on his induction stove if it has any signs of warping.
Most warping is from cheap, poorly made induction cooktops being used on settings that are too high, according to Jed's research, so the pan warping is highly unlikely.
@@kenshinjenna I myself have warped multiple pans on electric glasstop stove. One was even a quite thick cladded stainless steel pan.
Several people have mentioned warping. Maybe I should push the pan and see what happens...?
@@Cook-Culture I think its important specially with the large Strata pan as its bottom surface is bigger than most electric/induction glass cooktops surface.
Weight isn't an issue, so for even browning, heat retention, and searing are there any advantages to any pan over the other (matfer, mineral b, strata)? I'm using an electric cooktop. Thanks
Are you not at all worried about pans on those bare burners? I have that same stove, and the BTU of the burners was high enough I was very paranoid and bought a heat diffuser to try and mitigate it. When I did canning on it last winter, I had to keep the burners very low to maintain pressure without going too high. But I do have the big pan / small pan bundle from them on the way, hopefully. They sent an e-mail saying there was some defect and you could get a discount, and I opted to wait for the perfected version.
Howdy, I'm not concerned but for pressure cooking, YES! The heat does not go low enough to maintain pressure, but for open frying it's great.
@@Cook-Culture Pressure canning worked beautifully with a heat diffuser and an All American 941 pressure canner, but I had to keep the dial at around medium low, somewhere in there, even with the diffuser.
I’m looking into new pans and am interested in these pans but I have a glass top stove. I worry about warping. After doing some research, it seems like the heating method for glass top stoves are notorious for causing warping. Do you think these would do well on a glass top stove and how can I avoid potential warping?
i was waiting for _you_ to try a bite of that frittata creation with the shredded yam on the bottom and see what you thought of it
My daughter LOVED it
@@Cook-Culture 😆
Nvm about the type lol it's grapeseed oil but what brand?
but warping with the aluminum????
i even had to pound out my all clad a few weeks ago because of this
This pan is reportedly more warp resistant than full carbon steel thanks to the aluminum layer. The key to avoid warping with any pan is to make sure you don't heat it or cool it too quickly, and to use the right-sized heat source for the pan diameter.
@@chilkoot3972look at him serving up the first dish. Base of pan is not flat anymore seen from the teeter-tottering 12:07... Base is warped.
@@weilliamMaybe if you assume that cheap table is truly flat.
@@weilliamOr maybe it’s a wobbly plastic or thin metal outdoor table.
@@Visitkarte because him keeping a crappy table is more likely than the pan being warped...
great review.....the 10% coupon code expired??
Use the link, not the code
The link doesn’t give a discount
Check my latest video
What cooking oil brand and type of cooking oil do you use?
unsaturated works best as it hardens. I use Cook Culture paste
I am not getting any discount when I use your link. Not sure whats going on.
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@@StrataCookware Thanks guys!
Americans, might want to get your Strata pans soon before the 25% Chinese Tarif kicks in after the inauguration.
Haha! Good point!
Looks like the pan already warped. See it wiggling around 12:07 when he served up the first dish.
I've had the 10 inch for a couple months now of use and haven't had any warping issues, I'm still waiting on my 12 inch to come in from the kick starter campaign.
Same way I'm cautious with my other clad pans, I don't heat on high temps to start with or cool them quickly and I haven't had issued yet
Maybe if you assume that cheap table is truly flat.
@@13Voodoobilly69 lol I guess if you think that is more likely, that he would keep a crappy table given the backdrop of the entire channel... Ok.
It's the table, for sure. Ikea left outside
@@weilliam It was a nice table, until I left it by the ocean. It's soaked up the moisture and the particle board top is swelling.
"I got some great seed oil in here" #triggered
I love my All-Clad pans, but I will never buy another new All-Clad because their handles are Chinese now! With All-Clad now only half American made is dead to me now! They might as well go fully chinese because they suck now!