Thanks. It was fun to make this one as I'd love to see this concept get traction. I think it will help a load of people. I've had a few comments that SS is good enough, but I have found that people can more easily create the results they desire with carbon. This could be the best of both worlds. Good on you all. Excited for your journey. And yes, I'd say that for a large number of people, the oven seasoning would be the best route. People who know what they are doing using gas would also see great pre seasoning results.

When can I order a set?

@@deranlanpher Orders go live on January 16th!

@@StrataCookware Any plans on creating a wok? I have a CS wok, and it works well, but my biggest beef with carbon steel is the warping. I don't have an induction stove, but have a ceramic cooktop, and both my CS wok and pan warp when heated.

@@olyar15 We're looking into it for the future for sure! It's one of our most popular requests actually. For now though, we're focused on the launch of the 10" & 12" frying pans.

Hoping they get some AI to auto-skip digressions in the future...

SAME HERE!!!! This channel talks WAAAAAAAAAY too much!

Glad it was helpful!

Glad it was helpful!

Glad it was helpful!

Hope you enjoyed it!

Thank you! I am honored to be grouped in with @unclescottskitchen My favorite KZfaqr!

Thanks

The wax left streaks.

@@blairhoughton7918 I honeslty like that, but as long as it works as intended I think is fine. Comes down to preference I think.

Yes, it does seem to behave like a clad plan

Glad it was helpful!

Glad you liked it. Yes, the handle is very sturdy and comfortable.

Hope you enjoy it!

"We're gonna do this quick." I don't believe you. 😂

I'm excited by this too.

@@Cook-Cultureif the surface is stainless steel with a carbon steel core (right?) why the need to preseason? Do you normally preseason stainless steel pans like All-Clad/Made-in/etc? Edit: after going to the website, I understand now that the cooking surface is indeed carbon steel and the bottom of the pan is steel. I guess the next question would be: besides the lighter weight of this pan versus carbon steel pans is there any other advantage over a traditional carbon steel pan?

@@alexblaze8878 Hi, weight is the advantage

@@Cook-Culture 👍

Nice!

You're welcome!

Yeah not for me but my mom stopped using her cast iron cuz of the weight so this is a good option for her as she’s older now

@@nufantbsnofx I can see that. Hope it works out well for her. I know she misses being able to use her iron.

Definitely, but only for the same weight pan. I have not yet met a light carbon pan that I like. For light weight, I'd take this one for sure.

@@Cook-Culture Do you like it better than the Oxo (lighter) carbon steel pan that you reviewed last year?

@johnharper257 yes, definitely!

Hi, thanks. Yes, hard to relay as all cooktops are different. To me, on my induction, it's a 7/10. The same heat at home with gas is 1/2. I hope that helps!

Yep

Yes. Fat is important using iron.

Possibly!

Awesome!

It could help!

Fair enough!

It has its moments, but trying to pour and scrape out of a 12-inch sauté pan is not one of them. I'm thinking of bolting on a wing to get more torque.

I also want to know where they are made.

They are made in China.

@@Cook-CultureThumbs down to Communist China - not to you. Just as some people are obsessed with eliminating non-stick from their kitchens; others are equally as obsessed with not funding the Communist Chinese with their genocide, spreading military aggression, and subjugation of their citizenry. Darto is fine cookware not made by the ChiComs, while IKEA's cast iron and carbon steel cookware is also not made in Communist China but in Brazil instead.

Well, he didn't say in the review. So why do you need to ask? If it were made anywhere other than China he'd have told you.

Hey Geoff, great question. So far the Strata has performed very well with omelets (once I got my seasoning squared). That said, the Pro is solidly reliable. The factors are weight, country of origin, and design....?

@@Cook-Culture Thanks, Jed!

That's the idea here

It will be interesting to see where this goes!

Yes, oven is the win

No warping on induction yet!

@@Cook-Culture Must be a “cold”. induction stove. It’s 🔥🔥 Flame or nothing in the kitchen. 🔥🔥

Thanks. 425 for an hour , x2

@@Cook-Culture Thank you!

Thanks for the seasoning details. 425f is 218c for those that work with celcius.

@@dwa22204he has a full seasoning video that I used when I first got into cast iron pans. Great resources on his channel if you are new here

@@nufantbsnofx Thanks for the tip. I’ll check it out.

Yes, so far so good and yes, I prefer the oven method

Yes, you got it!

Thanks for this. I will follow up!

Definitely has a purpose, Thanks

Yes, very soon

Good questions! I will get back to you.

i _think_ the all-clad issue wasn't about corrosion but rather when thrown in the dishwasher for years on end the exposed aluminum on the edges would wear away a little, revealing a sharp edge where it met the stainless. all-clad has responded by no longer saying they're dishwasher safe anymore seasoned carbon steel doesn't go in the dishwasher to begin with

I think it says 600 F in the info Strata provides.

425 for 1h, x2

What is the difference in the expansion characteristics of the two metals, and what difference is okay and when does it become extreme? I would think the engineers would have considered this.

Fair, but cladding had been around for a long time. Time will tell, though.

I don't see this as being a problem. We already have lots of multi-layer cookware with various combinations of aluminum, stainless steel, and copper. I have a bunch of multi-layer from a few brands. Never had or heard of an issue related to this.

Absolutely! It has the potential to solve the wok-on-induction problem

Good suggestion!

Jenn-Air. I'm happy with it.

⁠@@Cook-CultureIs it the cooktop or range? Was looking at them!

Nice!

Good suggestion!!

Very true. A flat nonstick griddled is best for pancakes! :) that’s the only nonstick pan I have.

I have a thick cast iron griddle which is shiny black from 20 years of cooking on it. Nothing even comes close for pancakes and other breakfast food. Check out you local dinner and see what they use.@@aangitano

@@aangitanoi use debuyer crepe pan and it’s 100% non stick. It’s my favorite piece of carbon steel i own.

Lack of evenness???? Honey cast iron is FAMOUS for cooking even, what are you talking about? You know not what you speak.

is ghee treat for your body/digestion/health, or treat for the taste of your omelette, or treat for your pan (seasoning)? thanks

Nice flavour, handles high heat well, and is effective at seasoning carbon steel pans.

I hope you enjoy

Good on you! Starts tomorrow

Hi, yes, use whatever you want as long as you get good results. The outcome is all that matters.

Awesome, yes, I talk with people like your mom every day. They grew up on iron but have been forced into light coated pans. I think this will be a win for her.

@@Cook-Culture I signed up for the notification...will see if it's any good and then hope someone else makes others pots and pans in the same way... Will you do a follow up video once you have used it for a while for more than eggs and such?

Yes, it's still working vert well. Used (hard) for about 6 weeks.

@@Cook-Culture I checked and the CTE of carbon steel and the aluminium core are almost the same. It blows my mind that this doesn't already exist as a product.

@@BooBaddyBig Yes, I agree, but they jumped on it. It will be interesting if any of the majors follow...

Pancakes want a griddle so you can do a stack at a time.

Yes, agreed!

Yeah, maybe I should do that!

This is why I have SS and enameled cast iron in my collection of cookware.

Once heavily seasoned, carbon steel and cast iron can handle acidic foods like vinegar, lemon, and tomato sauce unless the recipe calls for a long braise/simmer… In that case, I would use an enameled dutch oven or switch over to stainless steel like the commenter above me mentioned.

@@BigPhi84Carbon steel seasons so quickly even if you lose some seasoning while making a tomato sauce you can add some oil after cleaning and give it a quick heat and you are good to go. That’s not what worries me. We know that the gas coming from oils that have been heated to smoke point typically contain dangerous compounds/free radicals that are toxic. So it’s hard for me to imagine that the seasoning on our pans, which is made up of oils and fats that have been hardened and heated to high temps over and over again.. it’s hard for me to imagine that seasoning getting into our foods is not bad for us. Who knows, maybe it’s worse than the nonstick chemicals we are trying to avoid. Spritzing some lemon in a dish, I’m not too worried. But I’ll be making tomato sauces is stainless steel unless there is evidence that the seasoning on carbon steel and cast iron is benign.

I sold all my 10 Darto and De Buyer Mineral B pro CS pans for - among other reasons - this reason. Noone have tested the effects of digesting polymerized oil on a daily basis and as you say, it could potentially be as dangerous or even more dangerous than using non stick pans for that very reason. My opther reasons for dumping my CS pans are: 1. My wife is helping cleaning my pans after I've used them. She has a hard time distinguish if a pan will rust if soaked and washed or not. I love that she helps me with cleaning my pans after dinner, and if I had to tell her what pan can be soaked and what pan can not, she might stop cleaning my pans PERIOD and CS pans are not worht that risk. My CS pans were all a bit rusty and needed frequent seasoning because of this 2. Even though you can use acidic stuff in well seasoned CS pans and not risk stripping them entirely, I would still get an OFF taste in the food I made in my CS pans, when they contained liquids and acidic ingredients. I didn't like that off taste at all 3. CS pans are very uneven heating pans compared to my Demeyere Proline 7-ply pans and my 2.5 copper pans. They are almost useless for that reason alone in my view 4. I prefer to be able to wash all my pans VERY thoroughly after I've used them and I got tireed of the seasoning aspect even though it only took 2-3 minutes on the stovetop after cleaning the pans. This is all the reasons why I sold all my CS pans and I don't miss them for one second. I use ceramic non stick pans from Mauviel and Demeyere for delicate items at low to medium heat.@@timjohnson3913

@@VikingShaver I really hope ingesting the polymerized oils turn out to be safe because banging a stainless steel spatula into a CS pan as I brown meat for tacos is downright cathartic for me. And I just love cooking certain things with CS over SS for the nonstick advantage. But I need to try a nice ceramic pan for those things like what you use. Just need to be more gentle with those but oh well.

Around 400/425 for an hour

Watch his video more carefully. He didn't even conduct his experiments properly. Thus, no one knows for sure. Frankly, I can't believe he did what he did. Now, the pan may be able to do a decent job. We don't know. However, always remember that there is no free lunch. We only know it is much lighter than carbon steel. Plus, it has a much thinner construction than a typical carbon steel pan. So can it perform just as well and be non-stick as carbon steel once patina has been built up after multiple uses? I am highly skeptical.

I'd like to see more on induction to see if it warps the pan, that is the best way to test its rigidity.

Depending on your over, go for 400 to 450f

Now you're talking!

Thanks! I appreciate the understanding of my regular viewers, but I also like being taken to task by people who don't know me. It keeps me focused on not skirting over some of the basics! Thanks for the support!

Hi, yes, that is a great pan. However, try a much longer preheat for your carbon pans

I'd say they are committed to improving the design. This could be in the future

@@Cook-Culture I just bought into the VIP 12" pan - $95 USD, which will become probably north of $130 Cdn after your credit card adds their cut to the exchange rate. Very interested in seeing how this works out on our current mediocre electric stove tops that we have at the moment. I'm actually posting to bring your attention/others' attention to the IKEA Vardagen carbon steel skillets (not doing this to throw shade at the product you reviewed and I just spent my money on. (they use the same 'Vardagen' name for their cast iron skillets that I have no experience with other than running my fingers over the cooking surface). We were just in Calgary for a week and IKEA had a killer sale price on the 28 cm/11 inch skillet: $12. Short story, we headed back to BC with two of those and a 24 cm skillet that actually cost us more: $17. Those prices have now changed, but current pricing is very, very good for those with an IKEA in town. www.ikea.com/ca/en/p/vardagen-frying-pan-carbon-steel-60438017/ Details IKEA doesn't supply: The steel of the skillet is about 2mm thick according to my vernier calipers, which I think is probably close to the same thickness of a De Buyer or similar European skillet. My kitchen scale says the 11" skillet weighs 3 lb 9 oz... I forgot to weigh the smaller skillet. Possibly unique to the carbon steel skillet genre, IKEA applies a black finish to the entire pan - perhaps for looks. They say it is not a non-stick coating: after a week of cooking with one of the 11" skillets deliberately using every metal utensil along with the tines of a fork, it appears that this surface treatment is indeed something other than a non-stick coating. My guess is that this surface treatment is either an anodized surface treatment or something similar to "bluing" as used to protect exposed steel surfaces on hunting firearms and tools from rusting while being used in wet conditions. Whichever it is, it can be scratched with steel as in the point of a knife - but it takes a bit of effort to do that. Whatever the surface finish is, it seasoned very well and very easily in the oven, just as my grandmother used to do with all HER carbon steel cookware back in the 1960's as I remember her doing that (sure wish I knew where those pans are now). I gave them a very thin wipe of grapeseed oil instead of the lard she used. Most of the grapeseed oil then got wiped off before all went together into the oven upside down at an indicated temperature of 400 F. Left them for a couple of hours curing while I wandered off and did something else. Retrieved from the oven, given a light scrub/polish with very fine steel wool inside the skillet, washed, dried in the oven, then two more repetitions. After that, a week of cooking with these skillets. I've never done 'egg tests' or stuff like that, but these Vardagen carbon steel skillets require me to almost attempt to cook eggs and other sticky food with no oil/clarified butter of any kind to get some sticking happening. Anyways, that's my experiences with the IKEA Vardagen pans. For those who live where there's an IKEA store (they don't ship them), this is about the least expensive way to transition into cooking with high quality carbon steel skillets that I'm aware of. Give 'em a try - at this price, how can you lose? I don't think Cambodian Tire will sell you any kind of aluminum Teflon pan of this size for the same price.

I don't get why they don't forge pans with the handle integrated. More risk but only one part and process to manage. Maybe good pan steel is bad handle steel. Baffling.

All iron pans are silver until they are heat treated or carbonized.

The DeBuyer and the Matfer pans I bought were both silvery out of the box.

Why are you here with a desperate need to tell everyone that you use butter instead of oil to cook your eggs? What percentage of the viewers here do you think actually care how you cook your eggs, when they're here for a review of this new cookware?

I’m guessing spellcheck turned sear into search somehow? This should probably sear more like a regular steel clad pan with an aluminum core, since the bulk of the pans thickness consist of aluminum, not any kind of steel or iron. Iron and carbon steel both have much higher heat capacity than aluminum, meaning they can absorb a lot more heat than aluminum. This seems designed far more fore the purpose of having less sticky surface than a stainless clad pan, and to be as light as a stainless clad pan, rather than to have the high heat capacity of solid steel or iron. I kind of wish someone would design and manufacture a pan that had thick layers of both aluminum and steel. A thick layer of aluminum to conduct the heat evenly across the surface, and up the sides of the pan, and a thick layer of carbon steel to capture and retain that heat. Or better yet, a thick layer of copper underneath a thick layer of carbon steel, with a thin layer of stainless steel on the bottom for easy cleaning and induction compatibility.

@@fordhouse8ba “…thick layer of copper” you want???? So you want an $800, 9” pan??? 😂. C’MON MAN! The pan you dream of won’t cook any better than a de buyer Mineral B Pro carbon steel, but cost more than 7 times the price of one. Brilliant. P

@@colt10mmsecurity68Why would it have to cost $900? Falk Culinair already sell a 3 layer 9” sauté pan with a thick layer of copper sandwiched by two layers of stainless steel for $339. This pan has an outer layer of 0.4mm ferritic stainless steel, middle layer of 1.9mm copper, and an inner lining of 0.2mm stainless steel. Copper is more expensive than steel, so how would replacing the 1.9mm of copper and 0.2mm of interior steel (together 2.1mm) with half copper (1.05mm) and half carbon steel (1.05mm) need to be more expensive?

China

@@Cook-Culture thanks

@@kick8472You mean, “no thanks.”

2:03 This 10 inches Strata pan weights 2.3 lbs A 10.25 inches Matfer Bourgeat carbon steel fry pan weights 3.11 lbs. Personally, I do not see too much weight reduction.

@@sysopr "Head-slap!" lol. Ty

Get them both in your hands, and then let me know what you think. I know that some of my customers would be very happy with the difference. Bit if you do not find a carbon steel pan heavy, this is not necessary.

@Cook-Culture 👍👍😊😊

Not everyone can get that right, so good on you! Having a well seasoned pan makes the job easy.

I would assume the same thing by watching, but it's not actually what happened. I edited out the part where I did the water test on the pan for the first omelet. The temp was good, the pan was not well prepared.

I appreciate that! Glad you enjoyed it.

Thanks for noticing. I did that today!

Glad I could help!

Maybe one day!

Yes. They went that route because of this video!

Basically

probably both thing contributed

Thanks for watching

Haha. That's hilarious. Thanks for the giggle, Geoff!

Haha, I just checked. It is made in freaking China. Just go to their FAQ page, and you will see. See my comments above. This is disgusting for the company to ask for over a hundred USD for a thin and light cabon steel wannabe pan. Hard pass.

You can use whatever you like. The results differ.

@@Cook-Culture yes I know I can use any oil so what’s the “differ”, that’s what I’m asking!

@@petemisc4291 Avocado oil is a good cooking oil but not a great seasoning oil. Generally. I hesitate to be specific because brands and processing matter.

Haha! I think he'd like it.

Oh, it's not. The advantage here is the weight, if weight is an issue.

Fair enough!