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Uncle Scott's Kitchen
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Добавлен 25 мар 2018
Our Philosophy: If you have great equipment and great ingredients, with a little practice you can cook any dish in the world. We review pots and pans, deep fryers, knives, grain mills, and anything else you might find in a high-end fancy kitchen. We obsess a little over how to season carbon steel, tell a few jokes, and occasionally cook something delicious. We really like brands like De Buyer, Matfer, Lodge, Mauviel, Kramer Knives, Zwilling, Staub, and others. And we live by the motto: you can never have too much great kitchen gear.
Additionally, Uncle Scott has a little corollary to the Golden Rule, which he calls the Carbon Steel Rule: Never recommend that someone else buy a frying pan if you wouldn't buy it yourself. As such, he buys all of the products he reviews with his own money, no free review copies are accepted. This keeps product reviews as genuine as possible and also means that Uncle Scott is out there hunting for bargains on great gear just like you are.
Additionally, Uncle Scott has a little corollary to the Golden Rule, which he calls the Carbon Steel Rule: Never recommend that someone else buy a frying pan if you wouldn't buy it yourself. As such, he buys all of the products he reviews with his own money, no free review copies are accepted. This keeps product reviews as genuine as possible and also means that Uncle Scott is out there hunting for bargains on great gear just like you are.
NEW Strata Carbon Steel Pan: Unboxing, Seasoning, and First Fried Eggs!
Uncle Scott unboxes a new Strata carbon steel pan. It's a three-ply pan, with stainless steel on the outside, aluminum in the middle, and a carbon steel cooking surface. We provide initial info and a first look at this new pan, then season it, and finally cook some eggs in the proverbial Fried Egg Test. Is it nonstick after one round of seasoning or are the eggs stuck like a duck in the muck?
For those who want more depth on how to season a carbon steel pan on a gas stovetop, check out Uncle Scott's How to Season Carbon Steel: ruclips.net/video/2mIF9Q0sg5g/видео.html
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Uncle Scott's Amazon Storefront: www.amazon.com/shop/unclescottskitchen
**If you click on an affiliate link and buy s...
For those who want more depth on how to season a carbon steel pan on a gas stovetop, check out Uncle Scott's How to Season Carbon Steel: ruclips.net/video/2mIF9Q0sg5g/видео.html
*********
Uncle Scott's Amazon Storefront: www.amazon.com/shop/unclescottskitchen
**If you click on an affiliate link and buy s...
Просмотров: 3 776
Видео
Unboxing Strata cookware, Gringo Paella, best way to cook steaks, carbon steel pans, & more!
Просмотров 3 тыс.День назад
*Falk Copper TRY ME Deal:* www.copperpans.com/?affiliate=unclescott *De Buyer Carbon Steel:* debuyer-usa.com/collections/mineral-b-pro?sca_ref=404835.2T2gLdk0je (affiliates) In Episode 83 of Uncle Scott's Pancast Podcast, we talk: - Strata carbon steel pans - Machika/Garcima enameled paella pans - Gringo Paella/Yankee Paella - Best way to cook steaks - Why use carbon steel? Three Pan Strategy u...
Lodge & Staub, Carbon Steel, Gas Stoves & Forest Fires, Cauliflower, & More!
Просмотров 2,9 тыс.14 дней назад
*Falk TRY ME Deal:* www.copperpans.com/?affiliate=unclescott *Mineral B Pros:* debuyer-usa.com/collections/mineral-b-pro?sca_ref=404835.2T2gLdk0je (affiliates) *GET THE SHIRT:* my-store-beb490.creator-spring.com/listing/buy-heavy-metal-fan?product=46 In Episode 82 of Uncle Scott's kitchen and cookware show podcast, we talk: - Carbon Steel Seasoning - Andris from Baking Steel - Lodge cast iron v...
🍳Matfer Carbon Steel Pan UPDATE: New models, seasoning advice, and more!
Просмотров 6 тыс.21 день назад
Check Latest Matfer Prices and Stock: amzn.to/4doQbEP (affiliate link) In this video we present the latest news and updates from Matfer Bourgeat about their carbon steel frying pans. We have info on which models have been updated and which are still the "classic" series. We present the latest carbon steel seasoning directions from Matfer, touch base on the Matfer carbon steel pan recall issue, ...
The best method to season carbon steel: Which is best for YOU?
Просмотров 4,9 тыс.Месяц назад
*De Buyer Carbon Steel:* debuyer-usa.com/collections/carbon-steel?sca_ref=404835.2T2gLdk0je (affiliate link) This video is about seasoning carbon steel pans and helping people choose the best carbon steel seasoning method. Which is the best carbon steel seasoning method for YOU, stovetop or oven? This video will help you choose the right method for your pan and kitchen setup. Step-by-step Seaso...
Staub vs. Lodge, Falk Copper, Is the Three Knife Rule Crazy?, Shrinkflation, Recipes & More!
Просмотров 4,4 тыс.Месяц назад
*What are the latest Falk prices* www.copperpans.com/?affiliate=unclescott *GET THE SHIRT:* my-store-beb490.creator-spring.com/listing/buy-heavy-metal-fan?product=46 In Episode 81 of Uncle Scott's Pancast Podcast, we talk: - Falk cookware announcement - Staub enameled cast iron - Lodge cast iron - Nonstick cast iron - Recipe for white beans, kale, and tomatoes - Infrared and pan thermometers - ...
PANCAST: Dad Joke Edition! Plus talking Staub, De Buyer, Smithey Ironware and more! Cookware Podcast
Просмотров 3,7 тыс.2 месяца назад
*De Buyer Mineral B Pros BACK IN STOCK!!:* debuyer-usa.com/collections/mineral-b-pro?sca_ref=404835.2T2gLdk0jee (affiliate link) In this kitchen podcast and cooking show called a Pancast, our topics include: - DAD JOKES... this is the good stuff - Announcement of a NEW GUEST STAR for USK - Staub enameled cast iron frying pans - De Buyer Mineral B Pro update and Father's Day Sale - Smithey Ironw...
💰Is it CRAZY to spend $210 on a cast iron pan?! The DEFINITIVE Smithey Cast Iron Review!
Просмотров 17 тыс.2 месяца назад
💰Is it CRAZY to spend $210 on a cast iron pan?! The DEFINITIVE Smithey Cast Iron Review!
🍳The FLAWLESS Way to Season Carbon Steel
Просмотров 21 тыс.2 месяца назад
🍳The FLAWLESS Way to Season Carbon Steel
Cookware Podcast featuring De Buyer, Staub and Strata Pans, Ooni Pizza Ovens, Enso Knives, and More!
Просмотров 4,9 тыс.3 месяца назад
Cookware Podcast featuring De Buyer, Staub and Strata Pans, Ooni Pizza Ovens, Enso Knives, and More!
Should you choose carbon steel or stainless?
Просмотров 3,3 тыс.3 месяца назад
Should you choose carbon steel or stainless?
OUCH! How to Remove Rust from a Carbon Steel Skillet
Просмотров 6 тыс.3 месяца назад
OUCH! How to Remove Rust from a Carbon Steel Skillet
Vegan Meat Lovers, Costco Deal, Matfer Recall Update, and Wal-Mart: Good or Evil?
Просмотров 3,8 тыс.3 месяца назад
Vegan Meat Lovers, Costco Deal, Matfer Recall Update, and Wal-Mart: Good or Evil?
All Clear? Good News on the Matfer Recall! LATEST UPDATE
Просмотров 10 тыс.3 месяца назад
All Clear? Good News on the Matfer Recall! LATEST UPDATE
Talking Hexclad, Matfer, Smithey and more with Jed from Cook Culture! Return of the Jed Guy!
Просмотров 7 тыс.3 месяца назад
Talking Hexclad, Matfer, Smithey and more with Jed from Cook Culture! Return of the Jed Guy!
Are Matfer carbon steel pans being recalled?
Просмотров 14 тыс.4 месяца назад
Are Matfer carbon steel pans being recalled?
Steak Au Poivre: Try to keep your eyebrows!
Просмотров 2,5 тыс.4 месяца назад
Steak Au Poivre: Try to keep your eyebrows!
Costco Treasure Hunt, Lodge, Saffron, Olive Oil, De Buyer Update, Falk Copper, & More!
Просмотров 6 тыс.4 месяца назад
Costco Treasure Hunt, Lodge, Saffron, Olive Oil, De Buyer Update, Falk Copper, & More!
💰Should You Invest In Falk Copper Cookware? A Comprehensive Review With Lots of Cooking
Просмотров 10 тыс.4 месяца назад
💰Should You Invest In Falk Copper Cookware? A Comprehensive Review With Lots of Cooking
St. Patrick’s Guinness Beef Stew, Carbon Steel, Olive Oil and More!
Просмотров 3,6 тыс.5 месяцев назад
St. Patrick’s Guinness Beef Stew, Carbon Steel, Olive Oil and More!
Topics: Emile Henry Bakeware, Carbon Steel Pan Controversy, Thermoworks Deal, Beef, Scotch and more!
Просмотров 4,7 тыс.5 месяцев назад
Topics: Emile Henry Bakeware, Carbon Steel Pan Controversy, Thermoworks Deal, Beef, Scotch and more!
Carbon Steel Pan Tips, Staub Cookware, Short Ribs vs. Chuck, Eggs, Crepe Tips, and More!
Просмотров 5 тыс.5 месяцев назад
Carbon Steel Pan Tips, Staub Cookware, Short Ribs vs. Chuck, Eggs, Crepe Tips, and More!
The Butter and Egg Controversy DEBUNKED: The REAL Way to Cook Nonstick Eggs
Просмотров 25 тыс.5 месяцев назад
The Butter and Egg Controversy DEBUNKED: The REAL Way to Cook Nonstick Eggs
Cooking a cold steak in a cold carbon steel frying pan?
Просмотров 14 тыс.6 месяцев назад
Cooking a cold steak in a cold carbon steel frying pan?
Ruffoni Copper Polenta Pot: BIG Review and Cooking Feature
Просмотров 3 тыс.6 месяцев назад
Ruffoni Copper Polenta Pot: BIG Review and Cooking Feature
All-Clad vs. Demeyere, Ruffoni Feedback, Grits vs. Polenta, Paella Pans and More in Episode 70!
Просмотров 4,6 тыс.6 месяцев назад
All-Clad vs. Demeyere, Ruffoni Feedback, Grits vs. Polenta, Paella Pans and More in Episode 70!
Man Cave Gourmet: Best Chicken Wings Recipe: Deep Fryer or Dutch Oven? Plus Fryer Safety Tips!
Просмотров 3,7 тыс.6 месяцев назад
Man Cave Gourmet: Best Chicken Wings Recipe: Deep Fryer or Dutch Oven? Plus Fryer Safety Tips!
Episode 69: Nonstick vs. Butter, Costco, Lodge, Beyond Meat, and More!
Просмотров 6 тыс.7 месяцев назад
Episode 69: Nonstick vs. Butter, Costco, Lodge, Beyond Meat, and More!
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
Too expensive in USA/Canada to OEM. And not many wholesale OEMs here. But 100s in China already contracting such manufacturing runs. Capitalism. :(
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?
Will find out this weekend!
@@UncleScottsKitchen 👍 And a video?
Would you use the same process on a Matfer pan??
For the Matfers you need to do their oil, potato peels, and salt method for the INITIAL seasoning (first seasoning only), but this method will work just fine for subsequent re-seasonings down the road.
@@UncleScottsKitchen Thanks for the speedy reply!
25 degrees above the smoke point? I've read other sources that said to go much higher. What happens if you go too high?
Great question and I will put this in an upcoming Pancast... if you go too high (like up around 500F or higher) you will just burn all the seasoning completely off.
Dumb question Why the factory won’t season the pan??
Actually a great question and I will answer it in an upcoming Pancast!
@@UncleScottsKitchen thanks!
Thank you uncle Scott 👍
You're welcome, Gilbert!
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!
I have a couple little chips in mine, mostly due to my fault banging a lid... still love both LC and S, but probably like the S a little better too... more personality!
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.
Defintiely a downside there
I just got an All-Clad 3 qt copper core saute pan, didn't get a chance to use it yet, factory second.
What made it a second? Did it have a blemish or something?
@UncleScottsKitchen around the lip it isn't as smooth as it could be, that's the only thing I can see.
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.
Good points, and from a certain point of view I agree on the stainless steel... why not just get a stainless steel if you need a pan like this (and just learn to cook eggs)?
It's pretty much the only option there is for a light weight, non-stick, non-coated pan with even heat distribution. Sure it can't do everything, but it does fill a niche that was not populated before.
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 😮
An aluminum core is actually a good heat conductor, not quite as efficient as copper, but for the price it is very good.
@@UncleScottsKitchen but also if its sandwiched between not so good heatconducters? I mean, its metal. metals are good heat conductors i am not in the position for feeling a Difference. My thinking is caused by the long time use of 1mm stainless steel bowls four soups and noodles. Not beautiful but cheap and it works very well. And if i put more material on it... My thinking was that they need more energy to get hot.. And several other questions... At this time, i was far away from knowing 3 or 5 plie cookware. But maybe i dont really understand the physics of pots and pans in that Detail. I try to find a book about cookware and technical details. Some metal professor surely write one
🙃
THANK YOU! Monday three?
@@UncleScottsKitchen aye, something like that (original Mondays Terz. Garth Nix have books where the days ar like Lords. Was fun to read). I really enjoy your videos🙂
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.
Thanks, CLR! I will get to cooking in this pan later this week and get a full review going. All I have done so far is what you saw in the video.... just four eggs.
I have the 12". It's heat conductivity is by far the best I have seen in any non-coated pan so far, almost on the same level as that of a thin coated aluminum pan. As a consequence its heat retention is not great by itself and will rely on your heat source. If you use gas, this will not be a great combination for searing big steaks. If you have an electric stove with a cast iron top, then that will provide the heat retention you need for searing and the pan will pass the heat right through.
Uncle Scott huge fan here just commenting for the engagement man! Thx for all the work you put into these
Thank you, nog!
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.
Nice to hear from a Southerner and I completely agree on cooking in nice 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.
The pans being made in China isn't great either.
Agreed... I will be looking into this with the review.
It’s only to keep the better non stick qualities of a carbon steel pan. I have done both and believe me, if you make a little mistake, stainless steel is unforgiving.
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.
CHEESY GRITS are one of nature's most perfect foods! Great food and eggs with your pan AND taken out to dinner seems like a pretty good deal... ha!
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
I bet you like mushy peas!
youtube algorithm says cats will get more views and likes and comments. jane says babies produce the same effect!
It worked for Michelin tires!
I have never seen carbon steel blue so easily… that’s concerning.
I think the aluminum heats up more quickly than the carbon steel
@@UncleScottsKitchen you wouldn’t think it would be that big of a difference lol. Seasoning isn’t a 30 second ordeal, it’s minutes so you would think it wouldn’t be much different, but maybe so lol
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
I believe they changed the material the rivets were made of so they shrink due to heat or something like that
Strata says it has tested fine up to 600f
@@paulgraham2314 thank you!
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 can back in a trailer and I can fry an egg... pretty much useless for most other things in life, but those two I can do!
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.
Best method for non gas stove is the oven
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..)
That's the thing about maneuverability... mostly my pans just sit there so I generally like a thicker, heavier pan. Other than flipping an egg for the seasoning videos, I don't move the pans a whole lot.
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!
This to me is where this should shine. People keep focusing on weight but I think that’s secondary
Good point! I've got a small matfer carbon steel that I like to use, and it has sticking issues and/or black flakes on my eggs at the edges of the pan especially. I should do some testing with a butane burner stove and see how it compares.
Idea: Would it be useful to use egg rings or some other means to avoid the edge of the pan? It shouldn't be necessary, but might work. Otherwise, maybe just pre-heating for a longer time?
@@H4KnSL4K I would use egg rings but I don't like a compact egg mcmuffin style egg. I like my eggs to spread out and get lots of crispy edges and a nice golden-brown bottom. As for preheating longer on lower heat: yes, that always works, but then it makes the experience of using the pan a lot less enjoyable
I dont get that issue with my mineral b on my electric flat top but i do let it preheat for a while while i prepare other foods. Also i use the omelette mineral b with smaller side walls.
How did you season this one? Too fast for me to tell
To save you having to find his other videos, basically: 1. heat the pan, (2. add a thin layer of oil, spread it around ?), 3. add a small layer of oil, maybe a couple millimeters, 4. heat till it just starts smoking, 5. pour out the oil, 6. wipe wipe wipe with paper towels, 7. keep heating, 8. wipe wipe it again for good measure, get all the oil that will come off, 9. keep heating it until you get the color change you expect, 10. take it off the burner and let it cool down enough, ... 11. cook, cook, cook
@@H4KnSL4K thank you. Is there a benefit to using that much oil? I've always heard use a very thin layer so the pan looks almost dry
@@Sharp.Penguin00 It more closely follows one of the manufacturer's instructions. But he does go to the super thin layer.. just not until the oil has started smoking. I suppose if the layer is very thin but not quite thin enough when it starts smoking, you could develop a tacky layer that you can't rub off. By using excess oil up to that point you avoid the tacky layer, and then at smoking you know it is hot enough that when you rub it off, enough will rub off sufficiently. (If you try when cold, you don't rub off as much)
@@Sharp.Penguin00 I personally don't use very much oil, but I carefully look at the surface of the pan and rub it dry multiple times as it is heating up. I noticed that before the tacky layer or seasoning develops, there is oil that seems to bead up, despite the fact that I had rubbed it totally dry earlier
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".