It had to happen, Jed at Cook Culture meets Uncle Scott! Outstanding pair!

What a delight! Two of my favourite channels together!

What a duo, have learned a lot from watching both of your channels!

Fantastic video Jed and Uncle Scott. Here's to international camaraderie, collaboration and friendship.👍 🍻 I look forward to more collaborative videos in the future.

OMG, like watching Larry Bird and Michael Jordan discuss basketball, awesome!! 😎😎

sooooo freaking awesome to see yall both 'doin a thang' :+)s

Great collab! I’d been patiently waiting for you two to do this ❤

On the subject of seasoning carbon steel cookware I’ll never forget Uncle Scott's advice to cook more and season less.

Perfect combo interview! Headed to sub to him too! Definitely "loan" him your stuff, btw! 😊

Jed: Enjoyed both sides of this conversation with Uncle Scott. I just want to ask about a problem that Uncle Scott has had a number of times using carbon steel pans with an induction burner. He's had several pans that were permanently warped by using induction. Now it's possible this is because he's using a little counter-top burner rather than a full-size range. But his repeated problems cause me to be wary of even the idea of moving from my gas range to induction. I would certainly like to hear the two of you discuss this issue.

Thank you both for guiding me on my journey from nonstick to carbon steel.

Great vid!

Great crossover video. You both do a great job of promoting carbon steel & cast iron to wean people off non-stick lined cookware, not only for their own health but for the health of the planet. Keep it rolling into 2024.

You both cover similar topics in 2 different ways so I subscribed to both earlier this year. Glad to see the collaboration videos.

very interesting and entertaining interview. Back when I decided to get a carbon steel pan 3 years ago I had a tough start, I fumbled around youtube and did some googling on seasoning carbon steel "the right way" Still, I lacked the basic understanding of seasoning and as a result thereof eggs stuck horribly. Eventually I stumbled upon you and Uncle Scotts, and you guys knows with your experience and teaching skills made the difference and I could finally have the eggs sliding and make french omelettes and spend time on cooking and not seasoing. Now I see no place for teflon coatings in my kitchen, and the uncertainty about the coating coming off and its potential harm it can do to us and the environment. Carbon steel, stainless steel and cast iron are all you need. Fully capable of everything in in kitchen

The two guys who got me out of non-stick and there's no looking back. All the best to you and yours and I'm looking forward to what you have in store for your growing audiences in 2024!

Awesome collab! I follow both of you guys, and have switched over all of my cookware from nonstick to SS, CS, and CI (thanks to you and Prudent Reviews), and I learned how season my pans (thanks to Scott and Prudent Reviews). I love both of your channels. Keeping rocking out!

I transitioned from non-stick last year and both of your channels helped me a lot. I got fed up. The last time I bought a teflon pan, I bought 3 of them on sale, because I knew they wouldn't last 10 months each. That was the final straw. Then I realized I couldn't keep this up for another 50 years. I always had a couple of cast iron pans and a enameled cast iron pot in the back. I took those out. Then bought some Mineral B pans and then finally I bought a Demeyere Apollo Sauteuse. These pan have forced me to learn about seasoning and temperature control but it's a good thing and I have that knowledge with me for the rest of my life.

Great video and collaboration. I'd like to make a suggestion / request - you mentioned plant forward cooking. I would be interested in more of that - ideas on recipes and how to be successful with that in carbon steel. I just finished initial seasoning of the carbon steel wok I got for Christmas. My intent is to bring more vegetable based cooking into our (my wife's and mine) lives. Stir fry is just one avenue I'm looking at. Thanks! Now, over to USK for the second half... Oh, and when it comes to initial seasoning I think I'm more in line with you than Uncle Scott. I did 4 rounds of seasoning with Buzzywax and a butane burner on the back patio (keep the smell out of the house). Nice dark golden brown hue to it - no stickiness. Now I'm ready to cook! I know Uncle Scott advocates hit it once and start cooking but... I like to have a little more of a cushion of seasoning on there.

Awesome to see you both. You two should team up to find a stand alone induction top with a coil of 10 inches or so that heats even and just doesnt pulse like crazy warm on and off.

I am so happy, my two favorite CS people in one video! 🥰🥰

Good video. I do believe that there's a lot of people that are impatient when seasoning their carbon steel and prefer to do it the quick way of seasoning once and start cooking. Sometimes that doesn't work. I used the 5 day method that you suggested, where you season the pan and let it bond for 24 hours. After the 5 days, the egg was sliding around the pan like a non stick pan. I suggest having patience, sometimes quicker is not better.

Great discussion. We regularly refer people to both of your channels to help them get over some of the bumps when starting with carbon steel cookware. Thanks to both of you for being a great resource.

Awesome! I've watched most, if not all of both of your KZfaq videos. Great to see a crossover, can't wait for the next one!

So good to see you two in touch. I love seeing you both doing proper unbiased testing, I’ve learned lots. Keep up the good work!

Worlds are colliding

This was awesome! Everything I've learned in switching from non-stick to carbon steel and stainless steel I learned from you two! Nice to see you both in this video!

I love this get together ! You guys are awesome! 🎉❤

Thanks to you both for introducing me to carbon steel and cast iron!

Great presentation. Hope this will occur again. I bought my wife 2 carbon steel pans for Christmas as result of watching your channel. Very eager to season and begin using them

Jed and Scott...... THANK YOU both so much for this 2 parter. There aren't enough characters allowed on here to detail all ove learned from both of you the past couple of months, not to mention all the cookware I've purchased from what you two have "introduced " me too! If my wife only knew....lol. Jed, because of You, I have purchased all that both Darto AND Cast-a-way manufacture to this point, some in duplicate. In any event, HAPPY NEW YEAR guys, cannot wait to see what you both produce in 2024 !!!! Cheers

Two of my favorite KZfaq guys !

I follow Scott’s seasoning rational good to see you guys touch on your differences

I purchased K Sabatier carbon steel knives directly from the factory in France. Their instructions call for soaking the knives in vinegar to help develop a patina. It doesn't prevent rust, but is protective. Would there be any benefit to soaking a carbon steel skillet in vinegar before seasoning?

I love both of your channels and I was influenced by you to replace my anodized nonstick cookware with a combination of carbon steel, cast iron, stainless steel and copper cookware.

I watch both quite often but found Uncle Scott’s channel first because I had found a BIG Matfer pan at Goodwill for $7 and I looked it up on KZfaq and his review popped up.

Outstanding video Jed and Scott! Always learn so much from you two guys! Keeps me from making mistakes. Scott's channel got me into my de Buyer Mineral B Pro, wonderful skillet, that rascal collects carbon like crazy, not sure how to stop that, also how to remove the carbon without chemicals, probably chain mail, I don't want to be super aggressive with it and dig into the metal. Pan cooks crazy well, so will wait for the carbon to flake and soften before I tackle it again.

Hi, Jed, as a continuation away from the world of non-stick, do you deal with the Japanese traditional earthen cookware called Donabe?

Fantastic that my two favorite carbon steel advocates are finally collaborating!! I subscribe to both!! But Jed, if you don't mind, I totally ruined the seasoning on my new Lodge cast iron skillet by making home-made tortillas (mostly corn). You mentioned (I thought) you were leaning towards cooking with plant-based and fiberous foods...I already have two de Buyer's that are egg-dedicated, so I will not be cooking any tortillas in them. Any advice on how to rejuvinate and re-season a Lodge on/in a Canadian electric range after tortilla making??? Is it even possible to maintain a seasoning if one is making tortillas regularily? Should I buy a comal instead? Never non-stick!!!

Have either of you tried US-ION™ or nöni™ and, if so, what are your thoughts?

Vollrath Mirage Pro Induction Range for Carbon Steel? I know it is expensive, but not as expensive as the Breville.

great videos guys, thanks. So i have a Thermador induction freedom cooktop and i was thinking of ordering a debuyer mineral b pro omlette pan but concerned it may turn into a spinner. Do you guys recommend it for induction? thanks so much

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