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I'm still waiting for the video is your review on all clad D5. Is it almost ready ???

Cool hybrid pan!

All the same, buy one that doesn't require a workout while cooking.

Does it work on ALL brands of carbon steel pans??

Snails are delicious

Made in China. I'm tired of all this stuff invented in this country but made in China

Your crying baby made the eggs stick because you got nervous. Be proud of your B- firsts, it shows that you care and love your little bundle of joy.

Bought it and returned it due to the weight😅 it’s build for farmers 😅

I do not judge you for using a powertool to get a fine tip again. But I DO judge you for cutting with the chefs knife on that (ceramic) dinner plate. 😜

When it comes to cocottes i use Staub and Petromax (Petromax black dutch oven for cooking with coals on the lid and in the weber grill) I think that aroma rain feature is great. Also have a Signature Square Skillet Grill from Le Creuset in use and lovin it. Staub is now part of Zwilling J.A. Henckels but i dont mind. I really appriciate their knives, especially the MIYABI 6000 MCT series. Hard to sharpen but incredible good knives.

I have both the 10" and the 12". I first seasoned the 10" and it also got visibly blued during the process, so what I did with the 12" was just heat it up without any oil at all and only started wiping it out with some oil once it had turned completely blue. Most stunning looking pan I have and also perfectly non-stick.

Love the old fashioned speckled porcelain! How does it cook?

Would you use the same process on a Matfer pan??

25 degrees above the smoke point? I've read other sources that said to go much higher. What happens if you go too high?

Dumb question Why the factory won’t season the pan??

Thank you uncle Scott 👍

After about 3 years of owning a Le Creuset I was very disappointed…the light interior stains but the chips in the enamel on the lid were a real disappointment. I have had my Staubs for over 5 years and they are beautiful and not one chip!

Cast iron pans are great for pizzas, heat it up then put your pizza base in, then construct it while the bottom is cooking, then finish it off under an already hot grill/broiler.

So basically you're not allowed to use any healthy oils and only processed bad for you oils. Yeah why do I feel like he's hired by big pharma and companies that want to put all those chemicals in your body.

I just got an All-Clad 3 qt copper core saute pan, didn't get a chance to use it yet, factory second.

Seems to be trying to fix a problem that does t exist. Carbon steel heats v evenly and consistently. Sensitivity to cooking temp Changes isn’t really what we use carbon steel For. I have stainless for that. Can’t see that this will hold a sear as well as a carbon steel debuyer either as is light. Worst of all. Best of none.

I am surprised which technologic possibilities we get with metal buuuuuuut i have always the question about this aluminum Core thing. : bad heat conductor/good heat conductor/ not so good like before heat conducter. Must work like a heat protecting shield.. About the position for the search of the Best material 😮

🙃

Oh man, I have been waiting for YOUR review of this pan forever, Cook culture has been talking it up for a long time. I have several Matfer CSPs and love them, but the weight is killing my wife's wrist and excitement. I would love to order the 12" version, but I really would love to see you take it through the extreme cases, steaks, fried okra, all type of eggs, and ease of cleaning. Thanks.

Uncle Scott huge fan here just commenting for the engagement man! Thx for all the work you put into these

Great review "daddy" Scott! - Nice looking lightweight pan - Cheers! I'm not a big fan of thick or heavy handles on pans - how did this one "feel" in the hand? Do you think it is solid or hollow inside?

I got one Smithey and I was so impressed I got a second. Yes the price is high, but.... here's the thing. If you love cooking working with these pans is sweet! Its like how some folks like driving, they get expensive cars so they can enjoy driving more. also I is southern and we love our cast iron hand me down fry pans.

After Some consideration, I've come to the conclusion for this pan.... why drop a huge amount of money on a barely carbon steel pan? Migh⁰t as well purchase a significantly inexpensive stainless steel. The stainless steel would probably have the same characteristics as the hybrid strata.

Found out about this pan from Jed at Cook Culture. This pan has gotten me taken out for dinner by husband. “Its not fun going out for brunch. Nobody makes eggs as well as yours”. Ive made this my dedicated egg pan. From the very first cook my eggs have been super slidey. I have an electric cooktop so I oven seasoned with three super super thin coats of crispee. Ive not seasoned it again, just cook eggs in butter. Makes the very best omelets. Ive come up with my own version of oven sunnyside up eggs. Put the pan in 350 degree oven to preheat. Add butter to pan, swirl. Break 4 eggs into bowl. Pour into preheated pan. Bake in pan for about 5 minutes. Then slide them out onto plates. They arent crispy. Husband doesnt like crispy. Egg white tender and cooked. Saucy. Super good on top of cheesy grits.

I have one and love it. Light weight, cooks evenly, and the handle stays cool.

its. chips. not french fries, you should parboil them as well

youtube algorithm says cats will get more views and likes and comments. jane says babies produce the same effect!

I have never seen carbon steel blue so easily… that’s concerning.

Interesting concept, but I just can't get past that it's made in China.

I do like the concept of this pan. With that said, I'm not sure about learning how to cook with a different type of pan at this point in my life. These pan will no doubt heat and cook differently than a CS pan. I did notice you had an egg that was nonstick until you slid it around and it stuck to the wall of the pan. This is something that I don't think I've ever seen happen to you before. This is a good indication that these pans will have a different learning curve to their performance than a CS pan. This isn't a bad thing. I'm simply unsure if it is something I need at this point in my life. Thanks for the video Uncle Scott. I appreciate your review.

Great video but I was hoping you would of did some temp testing with that surface thermo you got to see how the pan deals with hotspots

Was eying this back when they were doing the startup, i think they redid something with the handle rivets and maybe tweaked something else. Was wondering because of the aluminum in the middle section, can this pan be heated as high for searing, or finished in the oven at high temps like a traditional carbon or cast pan? Thanks!! Love you and Jed’s vids

How many pans do you have? I have 2.

More will be revealed. Thanks Uncle Scott.

I guess you’ve won the season and fry first egg competition. By far.

I wish I can get mine as shiny as yours Uncle Scott. Maybe it's because I'm only equipped with a glass top, or maybe I'm doing something wrong.

Pure Chinesium; no thank you.

With this weight, it's a perfect replacement for non-stick pans - more so than traditional carbon steel. Light weight though means not great for searing

very curious about this pan!

Thanks for your take here. Good to consider if you want the manoeuvrability! (and need and can afford another pan..)

Hey Uncle Scott! This pan sounds really exciting to me as a lowly electric flattop (non-induction) user! In my heart of hearts, I hope the aluminum core will help heat the sides of the pan a bit better than traditional solid carbon steel. I have been cooking some pretty great eggs on my Mineral B Pro but it is never as easy for me as it looks in your videos. The cooler pan walls create a "danger ring" around the sides where the eggs will stick if they touch before they've had a chance to set up. I should try some more test cooks in my All-Clad copper core stainless pan for comparison!

How did you season this one? Too fast for me to tell

Hurray. So far so good. 🙏👍

Salt pitting/rust is probably due to using a cheaper grade of stainless steel. High end pans should be made of 316L grade steel which has the best salt corrosion resistance. However, many of them aren't and instead they're made of 304 stainless steel which has some resistance to salt but not as his as 316L. Everyone can forget to dissolve salt quickly enough which causes corrosion. I guess manufacturers want it this way because it gives their product some "planned obsolescence".