I've had my 10.5" Stargazer for about four years, it's awesome. I don't mind the helper handle one bit, I'm proficient enough in the kitchen to "handle" putting something in the oven sideways...
A 10" cast iron or carbon steel pan is my next move , the 12" I have is a bit big. I would suggest a lodge tho, you just sand the internal part and reseason it :)
That aggressively oversized helper handle is a dealbreaker for me. I wouldn't touch it. I have an apartment kitchen and that protrusion just makes the pan awkward and would get in the way of cleaning it, storing it, and putting it in the oven. There are so many choices of skillets that I don't need to bother with one that I just know would annoy me.
I just subscribed because of the quality of this video. Thank you for the great info. You helped me choose Stargazer. You and the cowboy are the only videos worth the time to watch.
I went with Stargazer over all the modern manufacturers of cast iron. I have a12",and a 10.5" so far. Eventually I'll add the 13.5" dual handled one too. The rest of my collection is 1 #8 Griswold, a Lodge Blacklock 14.5" skillet and about 13 other Lodge Classic cast iron pieces. Stargazer is phenomenal, I'm sure all of the modern manufacturers have great cast iron products too but outside of Lodge Stargazer was the most affordable and I loved the look of them, and I live about 90 miles from their headquarters.
Glad you like the Stargazer about as much as I do. That handle is awesome. Got mine before the satin finish was used so my seasoning is not as pretty but still slick. I would like a clear lid for it. Something to look forward to.
Good on you! I debated getting the unseasoned one but the Field comes seasoned so I wanted to get the 'same' pan. My next Stargazer may come unseasoned! As for your lid, take a look at the glass lids from Lodge - that might fit...? Thanks
Thanks for watching! My goal is for everyone to see and understand that they can successfully use cast or carbon steel to move away from non-stick cookware. Both the Field and Stargazer are excellent alternatives!
I love all your videos and find them to be incredibly helpful when I’m deciding whether or not to buy new cookware. I hope your channel grows and gets the recognition it should!
I have and use both. I will use the Stargazer more for searing, as I feel the weight retains the heat better. Use the Field more on the grill and roasting. They're both wonderful skillets.
@Cook Culture thanks for the video & feedback. I love the fact that Stargazer offers their CIs in a “BARE” option. I can season it myself. Awesome. Wish they offered a lid.
@@Cook-Culture I know. I contacted the company after researching various companies. Have ordered all three of their skillets. Need lids, Griddle and a 7 QT dutch oven. Really liked your interview (watched the 49 minute one). Keep up the great work.
@@LordStanley94 Good on you. You will love them! Lids are coming soon but a griddle and oven are not in the pipeline. Maybe look at Field or Smithy for these items....?
Thanks for the great comparison! I had the stargazer in my cart, but made an audible and ended up getting the Lancaster since it’s one of the lightest pans made. I still have to test it out
I like the handle on Stargazer, but I do not like the extra weight, so the Stargazer is a big fat NO for me. I have been using Lodge for years and it is so heavy and hurts my wrist and hand. I just purchased a Griswold and I love it, even though it has no handle. It's a worthwhile trade off for the lighter weight and absence of strain.
I am considering replacing our stove with an induction stove. Do you find that the cast iron scratches it? Does it scratch anymore or less than stainless steel? Love your videos - this video made me select a Stargazer.
After buying one and cooking with it for a while, both are great pans but I'd give the edge to Field. The Stargazer took a bit longer to season and for it take the seasoning buildup. Best thing I did with the Stargazer was to fry in it with peanut oil.
I had two Field skillets (4 and 6) but I wanted to try the Stargazer. I ended up selling the Stargazer and replaced it with two more Field skillets. The Field just spoke to me more.
Hi! I love this video so much information. I am looking for a soft surface cast iron skillet to cook eggs without getting sticky. I was planning to buy the field. Between this two which one is your favorite for cooking eggs? Thank you
Love your videos! Could you show a few plant-based recipes you cook in your cast iron and carbon steel? Just got my first carbon steel pan and I'm still learning to cook in it properly, and trying to decide whether I should get a cast iron or enameled cast iron next for my induction cooktop. I have a Staub grill, but it's a pain to clean and was wondering if a Staub pan would be the same or much easier to clean since it doesn't have the ridges. Also, I'm used to cooking mostly in stainless steel, and I find cooking and maintaining cast iron/carbon steel produces a lot more smoke, which really bothers me. I don't know if I'm doing something wrong. Sorry for the long comment 😁
Hi, thanks for the thoughtful comment. I'm actually working on some recipes right now but most of the healthiest plant-based recipes don't include pan-frying...of course. That said, I may do a tofu scramble in my Field. Anything that you are specifically interested in? I would suggest a raw cast iron pan for stovetop veggie cooking. I love Staub, but I only use the pots and find better results from raw on the stovetop. A tip for stovetop cooking veggies is to use more water and less oil. I use a well-seasoned pan, and a tiny bit of oil but I use water as my cooking agent as things begin to brown before they are fully cooked. This allows me to use decent heat, get some flavour from growing, but not dry out the food. In this method, it doesn't produce smoke, just water vapour. I also steam with my lid on to cook through. I hope that helps. Let me know how else I can help. Jed
@@Cook-Culture Hi Jed, thank you so much for the advice. Oh yes, please, a tofu scramble or chickpea/mung bean scramble/omelette, anything with the potential to stick really bad. That's basically the only reason I've bought my carbon steel, to replace my shitty teflon and ceramic pans that I use to make tofu scramble, pancakes and stuff like that, but so far I feel like it's not non-stick enough to try a tofu scramble. Could you please demonstrate that on induction? I feel like sticking is trickier on induction, with the pan developing hot spots. And I would love to see some type of veggie "stir-fry" or something like that. Especially if you can do that with less oil and more water. I love the crunchiness of stir-fried veggies, but not a fan of the burnt/smokey flavor and the smoke it makes in the house. I always use water to deglaze my stainless steel pans, but I was afraid to try that on carbon steel/cast iron. Would you use hot water so that it doesn't crack? Thanks, Camelia
@@caramelushca Good on you for making the switch. There's a learning curve, but you'll get it. I will put these on my to-do list. As for cracking, I wouldn't be concerned about adding a bit of cold water to a pan on the heat. The only time this is a concern is fully submerging a really hot pan into very cold water. Thanks!
I would buy a field due to the company has a 8 inch pan compared to stargazer. I have lodge cast iron pans and yes I have 8 inch pans. I love the size.
I am between getting a Stargazer cast iron or a De buyer pro carbon steel. The weight of the pans seems to be similar. I have cooked with cast iron for years but never had carbon steel. Which would you recommend?
Howdy, that's a tough call as they're both are great pans but my personal preference is cast iron. I find that heavy weight cast starts slower but is more even, which I like. The Mineral Pro does have more splay to the pan which is a nice feature for some types of cooking.
Loved the video. I'm looking to start over and get all new cookware. I just recently got a Field skillet and a Mineral B Pro. I'd be interested in your thoughts on how many pieces you need, what materials to get (stainless vs cast iron vs carbon steel, etc). I'm looking at maybe Demeyere set but don't know if I need the stainless skillets in addition to the Field and Mineral B. Thanks!
Hi, thanks. 2 ways of looking at buying cookware. 1, Many people can cook almost everything in 1 pan/pot. 2. Those (me included) that LOVE cookware and believe that there is a pan for each job. I use stainless for many of my pots, but have a 5.5 qt and 8 qt Staub dutch oven. A set of Demeyere would be a fine investment but you may find that you only need 3 pieces (lids included) from the set if you are using carbon/cast for your pans. For pans, I like carbon 8", 9" egg pan, and a 2" or 14". For cast, I like a #8. I hope that helps!
Thanks. I'll be doing a Solidteknics review in the next few months but it won't be against cast iron. The pans are quite different and work better at different temps. I would make the decision based on the way you like to cook
I own a bunch of cast iron and a set of Solidteknics quenched line. They are very different. Solidteknics transfer heat better, so you can get a better sear on stuff like steaks or scallops or anything, really. They transfer heat to your food like a wok, so you'll rarely have any liquid pooling in the pan, but they have some weight to them, so they retain heat as well. I like them a lot. Now you're gonna want to check out de buyer mineral b pans. Carbon steel and they cook awesome, and are very nonstick.
Heya! So I have 10 inch new lodge and old griswold 8, and after few years of use they both keep getting black resedue build up on cooking surface. Now from your video of caramelised onions it could be said that they look similar. I can add that Lye soap even after 2 weeks doesn't loosen that resedue up. How would u suggest that I take care of that daily. I got chain mail but I am hesitant to use it on my old griswold not to damage it. Even tho ppl say it can't. Normaly to clean i just use hot water and silicon scraper and that's enough for all but the black parts. Thanks in advance. I will look for cleaning video on your chanel as well ty
Are you cleaning the pans while they’re still hot? I find that if I get my tap water as hot as it will go (to avoid warping) and clean my pan immediately after cooking while it’s still hot, the steam releases any crap that’s left on the pan and it’ll come off with a bit of a scrape from a spatula.
As a welder/machinist and as an owner of a #4 & #8 Field Co. pans, my vote goes to Field. I would however seriously consider Stargazer if they could offer one without that ridiculously, oversized helper handle. You could probably shed a pound off the pan and it makes it hard to put in the oven without putting it sideways. Stephen Muscarella at Field puts his pans in a CNC lathe and "faces" the entire cooking surface but also leaving just the right amount of "tooling marks" a la a vinyl record. This allows the seasoning to adhere better because it's not too polished. My #8 lid is pretty great too. I've learned a lot from watching your videos, keep it up.
Thanks, Chris. I agree with you that the Field surface is amazing and works so, so, well. I also LOVE my #8 lid and have been using it on my Stargazer too. The Stargazer surface is surprisingly smooth and I thought this would be an issue with peeling but so far so good. The handle helper is large, and I can understand that it is a concern however I do appreciate how it does make it a 'different' pan than the Field. I needed reasons to justify having both! After using both I find it very difficult to choose between them, as they are both such high quality that there really isn't anything to not like. For some, the weight issue will be the deciding factor. Thanks for the support!
@@kellogg2185 I'd say that anyone could take the handle helper off with simple tools but for me, it would feel wrong to go against what the craftspeople intended and laboured over to create, which is a uniquely beautiful and functional pan.
Haha, just beimg a smartass. If you like it except the handle, buy it and cut it off. Or leave it, because it's actually helpful when carrying it full of liquid (i.e. hot oil when deep frying).
I’d like to see a video comparing the old classic cast iron to these new designs. I have several pieces of my Grandmother’s Wagner Sydney 0 but would like to add to them. Not sure whether to go antique hunting or try something modern (**not** Lodge, those things are appalling)
Hate to be "that" person, but do both! Hunt for vintage AND treat yourself to one of the newer ones. I purchased a Stargazer 3 years ago and I love that pan! It cooks great and it's just beautiful. (They give veterans discounts too) Then my aunt gifted me two 'vintage' pieces (one that she was gifted when she married in 1969) when she learned of my CI obsession and I give them all love lol!
I have a Wagner Ware, a Stargazer and a Field. I would say that their cooking surfaces are equally wonderful. The Wagner however, has a relative stub of a handle that gets very hot, the Field comes second but the Stargazer beats them all for comfort of use. As for Lodge, I have spent quality time with a sander and grinder to get them into shape.
How do you feel about a Marquette Castings Carbon steel pan? Btw, I just ordered a Stargazer pan, exactly like the one you tested, off your recommendation. 😎
@@Cook-Culture Wait, what? High heat damages seasoning? It’s the first time I’m hearing about that. I thought CI was supposed to be the one cookware to get if you’re working with high heat? Is high end stainless steel a better option, then?
@@whengrapespop5728 You can totally use cast/carbon for high heat but it will degrade your seasoning. High heat is harsh on all cookware. Name of the game.
What if your cooking with the 12 inch with a regular size stove? Mine turns Rancid and a 6 inch circle blackens with the star gazer and the rest just won’t blacken. Will it ever get right? Can’t take the slightly rancid taste
Hi, in Canada, we sell them here: www.cookculture.com/collections/field-cast-iron/products/field-cast-leather-handle-sleeve-black www.cookculture.com/collections/field-cast-iron/products/field-cast-leather-handle-sleeve-brown In the US, you can get them here: fieldcompany.com/products/leather-handle-cover
@@Cook-Culture I was actually fixated on the Field until I stumbled across this video. Video makes it seem that SG is the better option to go with. It's great they have a Military Program, some savings. I'd have to wait 3-4 weeks for the 10.5 skillet and then 4 months for the 12. I'm hoping they make other sizes as well, but the product availability is lengthy. I can wait for the better product. So overall are you still recommending the SG over Field as the better cast iron pan?
@@disismrc Hi, I would not say that one is better than the other due to the fact that they are both such high quality. It's sort of saying that a Mercedes is better than a BMW. It really comes down to the perceived value and what the buyer is looking for. I like SG and Field equally as well but find that SG is a heavier pan and in some situations, it works better than Field. I'm lucky...I have them both and use them both. At the end of the day, you can not go wrong with either pan.
Its obvious he’s favoring the Stargazer 😅 He just can’t be clear on that because he’s a dealer of Field as well. 10:03 If you want performance and the look of a modern designed skillet get the Stargazer (Heavier Cast iron). If you want the old school look and feel like Wagner/BSR get the Field. (Lightweight) Hey you can get both. It’s going to be an investment for the family.
You should consider carbon steel. I am a dedicated cast iron pan user with over 60 pieces of cast iron but now, for day to day cooking, i use my lodge carbon steel pans (currently eyeing a Matfer Bourgeat). Works just like cast iron but a fraction of the weight...I have a 12 inch, 10 inch and two eight inches (one exclusively for omelets) and now they all have black mirror finishes after using them for 4 years and are completely nonstick. My cast iron pans are used mostly for high temp searing as carbon steel can warp at extremely high temps. You will also find that carbon steel heats up way faster and is better at even temps than cast iron but aren't nearly as good at heat retention.
I can see trying to maneuver that extra long handle on the SG skillet, along with its overall length given the very prominent assist handle. Making sure it never overhangs the stove top, and cautioning potential users in the household would definitely have to be a priority for use. Otherwise, the pessimist in me says it is an accident waiting to happen.
I have both and prefer my stargazer. Both take seasoning equally well. I will say this, 90 percent of gripes people have about any good cast iron pan is simply preference and absolutely nothing more. The other half don’t have a clue how to take care of them to begin with.
I enjoy the videos, thank you for your enthusiasm. I want to use cast iron on my home induction cooktop but I am scared to scratch it and the silicone hob protectors seem to burn at high temperatures. Carbon Steel seems like the right option for medium-high cooking, but I hear may warp at too high a temperature, so I would like to try cast iron for searing at high temperature. If I was a working cooktop such as one on your videos, I too wouldn't care if it scratched. But I know my wife would be very upset if the home cooktop got scratched. Do have any advice or know of any high-temperature induction hob protectors?
Hi, thanks for the note. I do not know of a good way to protect your glass top but you could consider enameled cast iron like Staub. That may give you the smooth exterior and the performance you desire....
At the moment, Stargazer only sells through their own website (link below). If this changes we would LOVE to retail Stargazer and be the first in line.
I've had a Field and a Stargazer for a bit more than a year, with some vintage Griswold, a Lodge, and a Smithey for good measure. As far as the Stargazer and the Field, I do like the ergonomics of the Stargazer, with the longer handle. However - and maybe it's just how I use the pans - the Field has had a much easier time building up seasoning. It has a nice, rich mahogany base, while my Stargazer remains splotchy. Doesn't mean the Stargazer isn't slick, but the Field so far is slicker. Not sure how common that is, but I have seen similar comments from others who own both brands.
Thanks for the great feedback. You could be correct on cooking style as there seems to be 2 camps. Those that really like lighter cast, like Field, and those that like heavy, like SG.
It appears that the Field has a heat ring while the Stargazer does not. I have an electric glasstop and I've heard skillets with a ring should be avoided. I believe your cooktop is induction so perhaps that doesn't make a difference. Anyway, would appreciate any thoughts regarding use on an electric glasstop.
Hi, thanks for the note. I haven't had an issue so I spoke to the fine folks at Field and they've found the same thing. They believe that cast iron with a heat ring works perfectly on glass/electric. I hope that helps!
@@Cook-Culture Jed, thank you for checking with Field. I love my 40 year old cast iron but it scratched the glasstop. While I love my my Le Creuset, it can't replace a cast iron skillet. I bought a high end forged carbon steel skillet but it warped (I started with too high heat). So I have been doing a lot of research to find a CI skillet and have found your videos have been so informative with respect to cast iron, carbon steel and so many other topics. I hope one day we can make the trip from Seattle to visit!
@@Cook-Culture It's a shame. You can only get so much from virtual lessons. All students, especially children, need human interaction. Don't want to get too political, but it's time.
@@jonathanrodriguez2831 well recently that's changed, but it was because the lodge was a bigger pan and i was cooking for two people. My Field is slightly smaller, but now I'm single, I'm using the Field more.
How does the stargazer compare to the standard lodge, or even the black lock in YOUR opinion...I KNOW there are other videos for comparison, but I feel you are at the top of your game, which is why I’m asking you.
Hi Rick, and Cole that's an excellent question and I haven't tackled high vs low price cast iron, yet. I will make plans to address this in a future video. For the record, I'm a big fan of Lodge cast iron for the simple reason that it's a perfect gateway pan for almost anyone to afford to step into the cast iron world. It's hard to beat the quality to price as not everyone is going to dish out 120USD or 200CAD for an 8" pan until they fall in love with the craft of using cast. More to come!
I've had my 10.5" Stargazer for about four years, it's awesome. I don't mind the helper handle one bit, I'm proficient enough in the kitchen to "handle" putting something in the oven sideways...
A 10" cast iron or carbon steel pan is my next move , the 12" I have is a bit big.
I would suggest a lodge tho, you just sand the internal part and reseason it :)
That aggressively oversized helper handle is a dealbreaker for me. I wouldn't touch it. I have an apartment kitchen and that protrusion just makes the pan awkward and would get in the way of cleaning it, storing it, and putting it in the oven. There are so many choices of skillets that I don't need to bother with one that I just know would annoy me.
@@highnrising dont hate the pan, hate the apartment kitchen.....
@@highnrising 💯 agreed
This is the most useful and watchable comparison I’ve found. Thank you for taking the time to share your expertise with us!
Glad it was helpful!
Both are great pans. Bottom line, you won't regret getting either. The Field is lighter which I like, but the Stargazer is excellent as well.
Absolutely love my 12 stargazer is pretty much the only pan i use.
love mine
The handle on the stargazer is also a rest for spatula's or wooden spoons even tongs
Love it!
Whoop de doo.
I just subscribed because of the quality of this video. Thank you for the great info.
You helped me choose Stargazer.
You and the cowboy are the only videos worth the time to watch.
Thank you, John. Honored to be on the same list as the Cowboy! 🤠
I went with Stargazer over all the modern manufacturers of cast iron. I have a12",and a 10.5" so far. Eventually I'll add the 13.5" dual handled one too. The rest of my collection is 1 #8 Griswold, a Lodge Blacklock 14.5" skillet and about 13 other Lodge Classic cast iron pieces. Stargazer is phenomenal, I'm sure all of the modern manufacturers have great cast iron products too but outside of Lodge Stargazer was the most affordable and I loved the look of them, and I live about 90 miles from their headquarters.
Glad you like the Stargazer about as much as I do. That handle is awesome. Got mine before the satin finish was used so my seasoning is not as pretty but still slick. I would like a clear lid for it. Something to look forward to.
Good on you! I debated getting the unseasoned one but the Field comes seasoned so I wanted to get the 'same' pan. My next Stargazer may come unseasoned! As for your lid, take a look at the glass lids from Lodge - that might fit...? Thanks
I always find a lid from another set of cookware to fit my cast iron or carbon steel, but I agree that it would be nice if they came with one.
@@liahfox5840 I mean I do have a lid = one off my Lodge 5qtDO but I can't see through it lol. Recently I've just been using foil for a lid.
Watched this vid twice! So much great info and love how honest you are! Thank YOU!
Thanks for watching! My goal is for everyone to see and understand that they can successfully use cast or carbon steel to move away from non-stick cookware. Both the Field and Stargazer are excellent alternatives!
@@Cook-Culture I totally agree! Non stick is so unnecessary and unhealthy! I ended up buying a Stargazer after watching this! So excited!
I love all your videos and find them to be incredibly helpful when I’m deciding whether or not to buy new cookware. I hope your channel grows and gets the recognition it should!
Thanks for your support!
Second that!
I have and use both. I will use the Stargazer more for searing, as I feel the weight retains the heat better. Use the Field more on the grill and roasting. They're both wonderful skillets.
@Cook Culture thanks for the video & feedback. I love the fact that Stargazer offers their CIs in a “BARE” option. I can season it myself. Awesome. Wish they offered a lid.
They are working on it
@@Cook-Culture I know. I contacted the company after researching various companies. Have ordered all three of their skillets. Need lids, Griddle and a 7 QT dutch oven. Really liked your interview (watched the 49 minute one). Keep up the great work.
@@LordStanley94 Good on you. You will love them! Lids are coming soon but a griddle and oven are not in the pipeline. Maybe look at Field or Smithy for these items....?
@@Cook-Culture appreciate it. I’ll wait on the Stargazer even if it’s 2 years. In the interim, I’ll use my clay pot.
Just ordered a Stargazer, this is a fantastic review video! Field cast iron is next!
Good on you!
Thanks for the great comparison! I had the stargazer in my cart, but made an audible and ended up getting the Lancaster since it’s one of the lightest pans made. I still have to test it out
Good on you. Stargazer is awesome, but not light.
How do you like the Lancaster pan?
So how’s the Lancaster?
I want to learn to know about the knife rack
Dammit man, now I have to buy a Stargazer.
I have Field, Lodge and vintage Griswolds but I see that I need another.
Running out of room.
Sorry about that!
No Smithy?
I like the handle on Stargazer, but I do not like the extra weight, so the Stargazer is a big fat NO for me.
I have been using Lodge for years and it is so heavy and hurts my wrist and hand. I just purchased a Griswold and I love it, even though it has no handle. It's a worthwhile trade off for the lighter weight and absence of strain.
Ever try a Smithey? I'd love to hear your thoughts on how it compares to the Field
I am considering replacing our stove with an induction stove. Do you find that the cast iron scratches it? Does it scratch anymore or less than stainless steel? Love your videos - this video made me select a Stargazer.
How did it go with the scratches? Are cast iron pans scratching the glass surface of electric or induction ranges?
@@oscarvelandia9202 Hi - we haven’t replaced ours yet. Still deciding. 😂
After buying one and cooking with it for a while, both are great pans but I'd give the edge to Field.
The Stargazer took a bit longer to season and for it take the seasoning buildup.
Best thing I did with the Stargazer was to fry in it with peanut oil.
Interesting. Thanks for the feedback
I had two Field skillets (4 and 6) but I wanted to try the Stargazer. I ended up selling the Stargazer and replaced it with two more Field skillets. The Field just spoke to me more.
That's great. I've found the same with many people. Some like Field and some like SG. Both great choices!!
Hi! I love this video so much information.
I am looking for a soft surface cast iron skillet to cook eggs without getting sticky. I was planning to buy the field. Between this two which one is your favorite for cooking eggs? Thank you
Hi, thanks for the question. For eggs, I would go with the 10" Stargazer as it's round in the corners. It's an amazing pan. Enjoy!
I cook eggs on my lodge with no problem 😊 its not sanded down or anything, just super nonstick from seasoning it
Love your videos! Could you show a few plant-based recipes you cook in your cast iron and carbon steel? Just got my first carbon steel pan and I'm still learning to cook in it properly, and trying to decide whether I should get a cast iron or enameled cast iron next for my induction cooktop. I have a Staub grill, but it's a pain to clean and was wondering if a Staub pan would be the same or much easier to clean since it doesn't have the ridges. Also, I'm used to cooking mostly in stainless steel, and I find cooking and maintaining cast iron/carbon steel produces a lot more smoke, which really bothers me. I don't know if I'm doing something wrong. Sorry for the long comment 😁
Hi, thanks for the thoughtful comment. I'm actually working on some recipes right now but most of the healthiest plant-based recipes don't include pan-frying...of course. That said, I may do a tofu scramble in my Field. Anything that you are specifically interested in?
I would suggest a raw cast iron pan for stovetop veggie cooking. I love Staub, but I only use the pots and find better results from raw on the stovetop. A tip for stovetop cooking veggies is to use more water and less oil. I use a well-seasoned pan, and a tiny bit of oil but I use water as my cooking agent as things begin to brown before they are fully cooked. This allows me to use decent heat, get some flavour from growing, but not dry out the food. In this method, it doesn't produce smoke, just water vapour. I also steam with my lid on to cook through.
I hope that helps. Let me know how else I can help. Jed
@@Cook-Culture Hi Jed, thank you so much for the advice. Oh yes, please, a tofu scramble or chickpea/mung bean scramble/omelette, anything with the potential to stick really bad. That's basically the only reason I've bought my carbon steel, to replace my shitty teflon and ceramic pans that I use to make tofu scramble, pancakes and stuff like that, but so far I feel like it's not non-stick enough to try a tofu scramble. Could you please demonstrate that on induction? I feel like sticking is trickier on induction, with the pan developing hot spots. And I would love to see some type of veggie "stir-fry" or something like that. Especially if you can do that with less oil and more water. I love the crunchiness of stir-fried veggies, but not a fan of the burnt/smokey flavor and the smoke it makes in the house. I always use water to deglaze my stainless steel pans, but I was afraid to try that on carbon steel/cast iron. Would you use hot water so that it doesn't crack? Thanks, Camelia
@@caramelushca Good on you for making the switch. There's a learning curve, but you'll get it. I will put these on my to-do list. As for cracking, I wouldn't be concerned about adding a bit of cold water to a pan on the heat. The only time this is a concern is fully submerging a really hot pan into very cold water. Thanks!
@Cook Culture Thank you! Looking forward to all your plant-based recipes 😊
Excellent video, thank you. Would be great to see reviews of Smithey and Butter Pat as well.
Great suggestion!
The only thing I don't like about the Stargazer is the 10.5 inch version only has an 8-in cooking area.
I would buy a field due to the company has a 8 inch pan compared to stargazer. I have lodge cast iron pans and yes I have 8 inch pans. I love the size.
Pulled the trigger on the Stargazer.
Good choice!
I am between getting a Stargazer cast iron or a De buyer pro carbon steel. The weight of the pans seems to be similar. I have cooked with cast iron for years but never had carbon steel. Which would you recommend?
Howdy, that's a tough call as they're both are great pans but my personal preference is cast iron. I find that heavy weight cast starts slower but is more even, which I like. The Mineral Pro does have more splay to the pan which is a nice feature for some types of cooking.
Loved the video. I'm looking to start over and get all new cookware. I just recently got a Field skillet and a Mineral B Pro. I'd be interested in your thoughts on how many pieces you need, what materials to get (stainless vs cast iron vs carbon steel, etc). I'm looking at maybe Demeyere set but don't know if I need the stainless skillets in addition to the Field and Mineral B. Thanks!
Hi, thanks. 2 ways of looking at buying cookware. 1, Many people can cook almost everything in 1 pan/pot. 2. Those (me included) that LOVE cookware and believe that there is a pan for each job. I use stainless for many of my pots, but have a 5.5 qt and 8 qt Staub dutch oven. A set of Demeyere would be a fine investment but you may find that you only need 3 pieces (lids included) from the set if you are using carbon/cast for your pans. For pans, I like carbon 8", 9" egg pan, and a 2" or 14". For cast, I like a #8. I hope that helps!
@@Cook-Culture why is the #8 your ideal size for Cast Iron pan?
Are you me? I have Field Company Skillets and just bought a Mineral B Pro lol
@BrutalHips which hou like better?
Trying to decide between a Stargazer pan vs. Solidteknics wrought iron satin pan. Any chance you would review both these pans?
Thanks. I'll be doing a Solidteknics review in the next few months but it won't be against cast iron. The pans are quite different and work better at different temps. I would make the decision based on the way you like to cook
I own a bunch of cast iron and a set of Solidteknics quenched line. They are very different. Solidteknics transfer heat better, so you can get a better sear on stuff like steaks or scallops or anything, really. They transfer heat to your food like a wok, so you'll rarely have any liquid pooling in the pan, but they have some weight to them, so they retain heat as well. I like them a lot. Now you're gonna want to check out de buyer mineral b pans. Carbon steel and they cook awesome, and are very nonstick.
Heya! So I have 10 inch new lodge and old griswold 8, and after few years of use they both keep getting black resedue build up on cooking surface. Now from your video of caramelised onions it could be said that they look similar. I can add that Lye soap even after 2 weeks doesn't loosen that resedue up. How would u suggest that I take care of that daily. I got chain mail but I am hesitant to use it on my old griswold not to damage it. Even tho ppl say it can't. Normaly to clean i just use hot water and silicon scraper and that's enough for all but the black parts. Thanks in advance. I will look for cleaning video on your chanel as well ty
Are you cleaning the pans while they’re still hot? I find that if I get my tap water as hot as it will go (to avoid warping) and clean my pan immediately after cooking while it’s still hot, the steam releases any crap that’s left on the pan and it’ll come off with a bit of a scrape from a spatula.
What is the wattage limit in a normal USA house ? I see people using those induction cookers a lot
At least 75A@120V, but newer houses start out with more. Some may have a separate 240V circuit, for appliances, though.
As a welder/machinist and as an owner of a #4 & #8 Field Co. pans, my vote goes to Field. I would however seriously consider Stargazer if they could offer one without that ridiculously, oversized helper handle. You could probably shed a pound off the pan and it makes it hard to put in the oven without putting it sideways. Stephen Muscarella at Field puts his pans in a CNC lathe and "faces" the entire cooking surface but also leaving just the right amount of "tooling marks" a la a vinyl record. This allows the seasoning to adhere better because it's not too polished. My #8 lid is pretty great too. I've learned a lot from watching your videos, keep it up.
Thanks, Chris. I agree with you that the Field surface is amazing and works so, so, well. I also LOVE my #8 lid and have been using it on my Stargazer too. The Stargazer surface is surprisingly smooth and I thought this would be an issue with peeling but so far so good. The handle helper is large, and I can understand that it is a concern however I do appreciate how it does make it a 'different' pan than the Field. I needed reasons to justify having both! After using both I find it very difficult to choose between them, as they are both such high quality that there really isn't anything to not like. For some, the weight issue will be the deciding factor. Thanks for the support!
As a welder and machinist, couldn't you just cut that handle off if you don't want it?
@@kellogg2185 I'd say that anyone could take the handle helper off with simple tools but for me, it would feel wrong to go against what the craftspeople intended and laboured over to create, which is a uniquely beautiful and functional pan.
@@kellogg2185 yeah, I know, but that seems counterproductive though. I already have a skillet.
Haha, just beimg a smartass. If you like it except the handle, buy it and cut it off. Or leave it, because it's actually helpful when carrying it full of liquid (i.e. hot oil when deep frying).
does the handle helper on the stargazer stay cool as well?
Hi, yes, for the most part it stays cool and out performs the Field. Field sell handle covers that work very well.
I’d like to see a video comparing the old classic cast iron to these new designs. I have several pieces of my Grandmother’s Wagner Sydney 0 but would like to add to them. Not sure whether to go antique hunting or try something modern (**not** Lodge, those things are appalling)
I like it, great idea. On the to-do list
Hate to be "that" person, but do both! Hunt for vintage AND treat yourself to one of the newer ones. I purchased a Stargazer 3 years ago and I love that pan! It cooks great and it's just beautiful. (They give veterans discounts too)
Then my aunt gifted me two 'vintage' pieces (one that she was gifted when she married in 1969) when she learned of my CI obsession and I give them all love lol!
I have a Wagner Ware, a Stargazer and a Field. I would say that their cooking surfaces are equally wonderful. The Wagner however, has a relative stub of a handle that gets very hot, the Field comes second but the Stargazer beats them all for comfort of use. As for Lodge, I have spent quality time with a sander and grinder to get them into shape.
How do you feel about a Marquette Castings Carbon steel pan? Btw, I just ordered a Stargazer pan, exactly like the one you tested, off your recommendation. 😎
Nice! I hope you love it!! I have not used a Marquette Castings Carbon steel pan
How are they for searing steaks, or would you use carbon steel? Question actually asks about higher heat.
High heat will damage your seasoning
@@Cook-Culture Wait, what? High heat damages seasoning? It’s the first time I’m hearing about that. I thought CI was supposed to be the one cookware to get if you’re working with high heat? Is high end stainless steel a better option, then?
@@whengrapespop5728 You can totally use cast/carbon for high heat but it will degrade your seasoning. High heat is harsh on all cookware. Name of the game.
What if your cooking with the 12 inch with a regular size stove? Mine turns Rancid and a 6 inch circle blackens with the star gazer and the rest just won’t blacken. Will it ever get right? Can’t take the slightly rancid taste
What is a regular sized stove, and what does rancid taste got to do with the size of a stove?
I bought a Stargazer but I hate the helper handle.
Why?
Great review 👍 thanks
Thanks for watching!
Where did you get your handle helper?
Hi, in Canada, we sell them here:
www.cookculture.com/collections/field-cast-iron/products/field-cast-leather-handle-sleeve-black
www.cookculture.com/collections/field-cast-iron/products/field-cast-leather-handle-sleeve-brown
In the US, you can get them here:
fieldcompany.com/products/leather-handle-cover
@@Cook-Culture have you used this over a gas stove top? Just wondering if the edges closest to the skillet ever get burnt.
Love your videos! Hope you make more!!
More to come!
Well, I'm still undecided which way to go between the Field and StarGazer. If I go StarGazer, bare or seasoned?
If you choose SG, which is a great choice, then you would probably want seasoned. I've found that the factory seasoning is a great way to start out.
@@Cook-Culture I was actually fixated on the Field until I stumbled across this video. Video makes it seem that SG is the better option to go with. It's great they have a Military Program, some savings. I'd have to wait 3-4 weeks for the 10.5 skillet and then 4 months for the 12. I'm hoping they make other sizes as well, but the product availability is lengthy. I can wait for the better product. So overall are you still recommending the SG over Field as the better cast iron pan?
@@disismrc Hi, I would not say that one is better than the other due to the fact that they are both such high quality. It's sort of saying that a Mercedes is better than a BMW. It really comes down to the perceived value and what the buyer is looking for. I like SG and Field equally as well but find that SG is a heavier pan and in some situations, it works better than Field. I'm lucky...I have them both and use them both. At the end of the day, you can not go wrong with either pan.
Its obvious he’s favoring the Stargazer 😅
He just can’t be clear on that because he’s a dealer of Field as well. 10:03
If you want performance and the look of a modern designed skillet get the Stargazer (Heavier Cast iron). If you want the old school look and feel like Wagner/BSR get the Field. (Lightweight)
Hey you can get both. It’s going to be an investment for the family.
Enjoyed the info.
Glad to hear it!
Does Field 10'' distribute the heat as evenly as Stargazer considering that it is thinner and lighter?
Yes. For that, the pans are the same
Immediately googles both Field and Stargazer pans.
love it. def would love to get something around 12" that isn't as heavy as my current Lodge
How much is a 12" lodge ? I love to have an heavy pan since it's amazing for searing.
for everything else just use a normal pan :)
@@dimmacommunication a 12" Lodge cast iron is only like $25-30
@@ericallnight Sorry, I need to clarify:
How much does a 12" lodge weigh?
Here they are super expensive 😂😥
@@dimmacommunication oh haha. Weighs like 8.5 lbs. pretty heavy
You should consider carbon steel. I am a dedicated cast iron pan user with over 60 pieces of cast iron but now, for day to day cooking, i use my lodge carbon steel pans (currently eyeing a Matfer Bourgeat). Works just like cast iron but a fraction of the weight...I have a 12 inch, 10 inch and two eight inches (one exclusively for omelets) and now they all have black mirror finishes after using them for 4 years and are completely nonstick.
My cast iron pans are used mostly for high temp searing as carbon steel can warp at extremely high temps. You will also find that carbon steel heats up way faster and is better at even temps than cast iron but aren't nearly as good at heat retention.
I can see trying to maneuver that extra long handle on the SG skillet, along with its overall length given the very prominent assist handle. Making sure it never overhangs the stove top, and cautioning potential users in the household would definitely have to be a priority for use. Otherwise, the pessimist in me says it is an accident waiting to happen.
Fair enough! It's gotta feel right or it won't get used.
My takeaway from this is go with stargazer for the number 8 since weight isn't as much of an issue, and field for the 12 hahahaha
I have both and prefer my stargazer. Both take seasoning equally well. I will say this, 90 percent of gripes people have about any good cast iron pan is simply preference and absolutely nothing more. The other half don’t have a clue how to take care of them to begin with.
I enjoy the videos, thank you for your enthusiasm. I want to use cast iron on my home induction cooktop but I am scared to scratch it and the silicone hob protectors seem to burn at high temperatures. Carbon Steel seems like the right option for medium-high cooking, but I hear may warp at too high a temperature, so I would like to try cast iron for searing at high temperature. If I was a working cooktop such as one on your videos, I too wouldn't care if it scratched. But I know my wife would be very upset if the home cooktop got scratched. Do have any advice or know of any high-temperature induction hob protectors?
Hi, thanks for the note. I do not know of a good way to protect your glass top but you could consider enameled cast iron like Staub. That may give you the smooth exterior and the performance you desire....
I dont like the big second handle on the Stargazer so I would grind it off
Ouch!
I have one each I like them a lot way better than a lodge. My opinion just saying😅
I have both stargazer and field skillets both are excellent. If one cannot decide which one to buy the simple answer is to buy both of them.
Not a bad idea!
I like the way you think 😆
Will you be bringing stargazer to your store?
At the moment, Stargazer only sells through their own website (link below). If this changes we would LOVE to retail Stargazer and be the first in line.
Lancaster is my favorite
I've had a Field and a Stargazer for a bit more than a year, with some vintage Griswold, a Lodge, and a Smithey for good measure. As far as the Stargazer and the Field, I do like the ergonomics of the Stargazer, with the longer handle. However - and maybe it's just how I use the pans - the Field has had a much easier time building up seasoning. It has a nice, rich mahogany base, while my Stargazer remains splotchy. Doesn't mean the Stargazer isn't slick, but the Field so far is slicker. Not sure how common that is, but I have seen similar comments from others who own both brands.
Thanks for the great feedback. You could be correct on cooking style as there seems to be 2 camps. Those that really like lighter cast, like Field, and those that like heavy, like SG.
Helpful feedback thanks
I’ve put the star gazer in the oven about 15 times over a year at 350 then went up to 500
Have you used lodge?
Yup! I'm a big fan as you can not beat the quality to price but if price is not an issue then I'll choose Field and/or Stargazer.
@@Cook-Culture I just want to eventually cook eggs in them
@@steveisaak4320 With the right seasoning you can cook all types of eggs in them
Have the Field and would sell an arm to keep her.
Ya you got the cost iron right
Also the Star is half the price.. $100ish vs $200ish
It appears that the Field has a heat ring while the Stargazer does not. I have an electric glasstop and I've heard skillets with a ring should be avoided. I believe your cooktop is induction so perhaps that doesn't make a difference. Anyway, would appreciate any thoughts regarding use on an electric glasstop.
Hi, thanks for the note. I haven't had an issue so I spoke to the fine folks at Field and they've found the same thing. They believe that cast iron with a heat ring works perfectly on glass/electric. I hope that helps!
@@Cook-Culture Jed, thank you for checking with Field. I love my 40 year old cast iron but it scratched the glasstop. While I love my my Le Creuset, it can't replace a cast iron skillet. I bought a high end forged carbon steel skillet but it warped (I started with too high heat). So I have been doing a lot of research to find a CI skillet and have found your videos have been so informative with respect to cast iron, carbon steel and so many other topics.
I hope one day we can make the trip from Seattle to visit!
Wait! How many knives does an ordinary home chef have? Need? (Not want!)
It depends. If you also operate a Culinary School then it could be quite a few!
@@Cook-Culture got it. This was the first video of yours Ive seen (while researching Stargazer). Culinary school-ok, makes sense!
@@Sifo_Dyas And one day we will be able to teach in person again! We haven't held a class for over a year.
@@Cook-Culture It's a shame. You can only get so much from virtual lessons. All students, especially children, need human interaction. Don't want to get too political, but it's time.
@@Sifo_Dyas I hear ya! We're looking forward to welcoming students back as soon as we can
When ya wash it everything ya worked for comes right off I guess bc the heat doesn’t get to the edge of the pan
I like heavy skillets.
The feel of hefty iron❤
I will stick with lodge and save my money
i have the lodge and the field...i tend to use my lodge more than my field
Why?
I only have a lodge skillet and I've never had issues with it. Its not sanded down or anything either
@@jonathanrodriguez2831
well recently that's changed, but it was because the lodge was a bigger pan and i was cooking for two people. My Field is slightly smaller, but now I'm single, I'm using the Field more.
@@JohnGrove310 What size was your is your lodge and what size is your field? 10” and 12”?
I think Field will win the cast iron wars
So dont need to worry about sratching the glass top? I use a portable gas stove with my cast iron..
How does the stargazer compare to the standard lodge, or even the black lock in YOUR opinion...I KNOW there are other videos for comparison, but I feel you are at the top of your game, which is why I’m asking you.
I was curious about the same thing
Also America's Test Kitchen says they cook about the same but I would also like to see Cook Culture's take on that.
All modern Lodges feel like pavement. It is what it is. It depends what you're looking for. Field for the win, Lodge for the cheap.
Hi Rick, and Cole that's an excellent question and I haven't tackled high vs low price cast iron, yet. I will make plans to address this in a future video. For the record, I'm a big fan of Lodge cast iron for the simple reason that it's a perfect gateway pan for almost anyone to afford to step into the cast iron world. It's hard to beat the quality to price as not everyone is going to dish out 120USD or 200CAD for an 8" pan until they fall in love with the craft of using cast. More to come!
@@Cook-Culture looking forward to it!
Can't go wrong with either.
We'd have to agree with you!
Field is significantly more expensive than Stargazer ... why?
Wow cooking on an electric stove ?
Induction is the most environmentally responsible option available to me.
Pretty much only the USA uses gas. Induction is an upgrade.
Final Verdict: Buy both and use them for different plates
Love it! Good choice!
so that's a lot of knives...
for that $$ it better do the dishes and the windows!
Haha, nope, just does the cooking.
Can't take a guy seriously who uses chopped onions for his test.
I know a lot of onions that would be offended by that comment.
@@Cook-Culture GIVE ME A STEAK TEST, BRO! ;-)
So, we're all on THAT side of youtube, right?
I googled this specific comparison
Simple. Not simplistic. Simplistic is pejorative. I fought you meant to convey that.