Could this be the most advanced Cast Iron Skillet made? I spoke with the owner of Victoria Cast Iron

[@dbkfrogkaty1]

I've purchased two Victoria skillets, two griddles, a pot, and a dutch oven. (some are marketed as Cocinaware) I prefer their longer handles and larger pour spouts compared to other cast iron brands. The new Signature line sure is tempting! Thank you for the video Jed. It's about time that someone in the North American market took the time to speak with the head of Victoria Cookware. Cheers!

[@Cook-Culture]

You are very welcome! Thanks for watching.

[@qifgt]

These look very neat ! Finex cones to mind with unique handles

[@todddammit4628]

I've got a BUNCH of Victoria cast iron in my wishlist. They do really good designs. I hope they start competing with Lodge for the outdoor cast iron market.

[@mikefisc9989]

Thank you for presenting this pan and the company, Victoria, to your viewers. I have been searching for a company that makes a large size comal for making Sonoran style tortillas. I am thrilled to discover that Victoria makes a fantastic 15" cast iron comal. Thank you Jed.

[@Cook-Culture]

Happy to help! Thank you

[@janiedillingham3190]

I am excited to learn that Victoria came up with a totally new recipe for cast iron that's unbreakable! It is seriously awesome. I love the precision pour spouts, the polished cooking surface, and of course, the stay-cool handles, as well as the fact that the Victoria skillet is 20% lighter in weight than most of the others. Thank you for this video!

[@Cook-Culture]

Glad you are excited. I would not call their iron 'unbreakable' but definitely stronger that most

[@Benroe-yz1nz]

I have a Victoria pan and it has gotten smoother and better over the years. Lodge says they have a proprietary blend for their thinner, lighter Blacklock line. Are they adding magnesium as well?

[@ckost2308]

Thanks Jed for the informative video on the Victoria Signature Series! Very interesting metal recipe for this cookware, on their website they show a forklift picking up a pallet of Victoria cast iron, and driving it up onto a skillet placed on the ground without breaking it, this Spherrous is some incredibly strong metal for cookware! Signature line is very unique and interesting. Victoria is my favorite brand with well thought out features, I have a 12"skillet, 10" skillet, and 6qt. Dutch oven, the piece that lid is also a 10" grill skillet, all are outstanding performers, workmanship is also very high. Thanks again Jed for the video!

[@Cook-Culture]

My pleasure! Thanks for watching.

[@bingster-223]

I thought I would have the polished version by now, but I purchased some vintage cast iron skillets and spent the money I had budgeted for the Victoria skillet. Maybe in mid February now. I don't regret it I found some great old iron skillets.

[@Cook-Culture]

So good!

[@bingster-223]

​@Cook-Culture Well I finally got Signature Series skillet. My daughter got me the 12" soft version for my birthday lol. I was not expecting this. It's gorgeous. I'm looking forward to cooking with it.

[@Cook-Culture]

@bingster-223 great news! Enjoy!!

[@panzerkiller13]

@@bingster-223 Well, how has it treated you so far?

[@bingster-223]

@panzerkiller13 It's a great skillet. Strange feeling texture on the inside cooking surface. It grabs on to a paper towel like velcro and shredded it. After a few uses and maintenance It's very smooth. The factory seasoning is Flaxseed and I reseasoned it. That's the only negative thing. I was on their website and they didn't have the polished version for sale anymore. I can take very high temperature

[@billahrens9513]

After watching your video of Dardo pans I bought one and have fallen in love with it. I have a Matfur and its a toss up . Love the Dardo handel.

[@Cook-Culture]

Glad you like them!

[@seanb1482]

Just ordered one of these just because of this video. Thanks Jed!

[@Cook-Culture]

Great news. Excellent pans

[@paulhughes3961]

I have the 10 inch signature series and a 12 inch standard pan . The first time I used the signature pan was at Thanksgiving and I cooked corn bread in it, it literally dropped right out. I haven't used the 12 inch yet but I really like the longer handle and pour spouts. I'm going to smooth it out first then I will cook something in it

[@Cook-Culture]

That is awesome!

[@watchchimp3102]

Interesting. The handle design is nice, but the magnesium they use in the iron allows it to flow better into the handle portion of the mold. Which in turn allows them to use a finer design overall. Have you ever seen a cast iron pan with such sharp edges or angles? Nope! Not unless it's been machined. Overall the amount of material in the neck of the handle appears to be about the same as the older pan, so overall the strength by the time they add the brass piece is increased because the load is spread over a larger area. I'm not sure if I'm in love with the esthetics, but it's functionally incredible! 😛

[@Cook-Culture]

Yes, hard not to respect what they've done! Thanks for watching.

[@bryanooi8815]

I own several Lodge pans and a Victoria 12 inches skillet. After sometime of use, Victoria simply designed better and easier to manipulate.

[@sylviarienzo6955]

I bought a flat piece of metal chain scrubber when I got into cast iron cooking and I thought I learned about the flat scrubber from one of your videos (though I could be wrong about where I learned about it). In any case, I love my chain scrubber and I wonder if you’ve compared them. I can see why the one you are using might be easier to use because you can hold it in your hand in a more traditional way but I probably won’t switch.

[@Cook-Culture]

Hi, thanks for the comment. The main difference is size. I like small rings and some people like large rings!

[@edwardwong7750]

Do you like it more than your Field or Stargazer skillets? What is your personal ranking opinion? All good skillets of course; just asking a personal opinion. Thanks!

[@Cook-Culture]

So hard to say. It compares closer to a SG, but it's a bit different altogether. I don't think I could choose between the 3 but I would use them all in different circumstances.

[@jonny9884]

Well, I'm now seriously looking forward to their Signature comal/griddle when it comes out ! I also now need to somehow fund out I a Butter Pat 10 inch glass lid would fit Victoria's Signature 10 inch skillet...

[@Cook-Culture]

They will have a lid in the future.

[@11Eighty8productions]

Where is this model sold can’t find it on their website?

[@burton14e7]

I just googled Victoria Signature and it came right up. $190 USD for the 12", $215 for the polished version.

[@Cook-Culture]

Search for Signature by Victoria

[@FredrikGranlundkayaker]

Really cool pan! I'm intrigued - and I can buy them from a Swedish webshop as well. I actually bought my 30cm Victoria skillet from them. Perfect for making Spaghetti all'assassina.

[@Cook-Culture]

Very cool!

[@danielcielmaee3642]

Does the 20% removed affect thermal retentivity?

[@Cook-Culture]

Yes. But it's still excellent

[@3GC]

With the new formula in play -- where would you position this "cast iron" variation in thermal responsiveness when compared with both the old formula AND/or with straight carbon steel using INDUCTION. Speed of attaining a quickly occurring higher or lower heat, as well as holding a level (cycled) temp on INDUCTION seems to belong to Carbon Steel -- but might your tech changes change that game?

[@Cook-Culture]

Hi, I find the responsiveness to be similar to regular cast iron

[@Splagnate]

If you tap one with a wooden spoon it has a different tone than regular cast iron. It’s a lower tone.

[@Splagnate]

Something to make a note of as to why other companies don’t add magnesium is when it’s melted down it’s very volatile.

[@Cook-Culture]

Good to know

[@2tier1776]

Finex cast iron have a stainless steel and brass handle that looks like a spring and reminds me of old handles for wood burning stove. They are also octagonal shaped

[@Cook-Culture]

Yes, a very unique pan

[@danielcielmaee3642]

@@Cook-Culturewhich is better handle?

[@Prxyshj]

Do the handles have a lower temperature limit the pan itself?

[@Cook-Culture]

Hi, no, just use regularly

[@knifesharpeningnorway]

That looks so very very cool

[@seechangenyc280]

I always trust your recs! And thank you for this video. It's so interesting to hear from the makers. It often leads me to open my wallet (as do you). But....this skillet looks awfully fussy and over-designed. I appreciate the attention to detail, workmanship, innovation, passion. I'm more of sucker for a very simple, minimal aesthetic. In the end, I just want the darm thing to make a good meal. Do I need a high end cast iron skillet? So far, I've resisted. My Lodge does the job with gusto. I was intrigued by your review of the classic Victoria because the longer handle and larger pour spouts spoke to me. Might have to give it a whirl or you'll convince me, soon, to splurge...Cheers and again, thank you.

[@peterl.104]

I really like my Stargazer and this channel convinced me the most to get that particular premium one but I only took the plunge because a seller on Amazon didn’t update his price and I got it cheap. I should’ve bought a few more before he caught it. I don’t know if I would’ve paid full price unless I was treating myself for my birthday or some other special occasion since I have been testing out carbon steel pans that gave me a better experience than Lodge at a lighter weight.

[@seechangenyc280]

@@peterl.104Lucky you, on the price! Do you prefer cast iron or carbon steel?

[@peterl.104]

@@seechangenyc280 I’m starting to conclude that both perform the same and I’ve been switching back and forth to compare for months. My recommendation on which to get depends on what you plan to cook. My thick carbon steel and Stargazer are very comparable in performance and both are smooth and close enough in weight. I don’t see why I would need both of the same size and both handle steaks and chicken thighs very well. If premium cast iron is too expensive, get a quality, thick carbon steel pan. What I don’t have is a light weight frying pan with high walls (basically a wok so my food stops spilling over) for stir frying and carbon steel has a huge weight advantage since it can be made much thinner. For stir frying, I don’t need a thick pan for more even heating and heat retention.

[@Cook-Culture]

Thanks! Take a look around for some vintage. You may be surprised what you can find. Also, for simplicity, Field is a great choice.

[@mattmiller4778]

Sertado copper pans have a similar design for the handle.

[@Cook-Culture]

Thanks for the feedback

[@lawrencebecht660]

Do they make a lid for that

[@Cook-Culture]

Not yet, but they are working on it.

[@davidhunternyc1]

I'm intrigued but not convinced. For me, there's no cast iron pan more beautiful, simple, and ergonomic than a Field Skillet.

[@Cook-Culture]

Field nailed it the first time. I will never argue that!!

[@teddyteargas622]

I prefer Finex cast iron over Victoria

[@scotthenderson908]

Hi it’s Scott Henderson, designer of the Signature Series for Victoria. Happy to chat about design process in greater detail. I DM’ed you on Instagram

[@harryhthenorwegian476]

This was a great channel to begin with. But now it has become an advertising and promotion channel for various junk. Uninterested, so now i unsubscribe. Bye and thanks for the earlier great vids...

[@Cook-Culture]

Hey, thanks for the comment. I'm trying to highlight small makers from around the world that need a push. What did you lime previously? Thanks!