Stargazer Cast Iron Skillet

[@todome1]

I've owned and been using a Stargazer skillet for some months now. I tried to order from the first run, but I think I received one from the second run. I ordered mine seasoned. I've never had, nor have had any of the sticking problems you had initially the egg. I suspect your skillet may have been a little too hot. The first thing I cook in any new cast iron - or even acquired vintage - is bacon. Lots of bacon. The first thing I did with my Stargazer was to rinse it out with hot water, dried it thoroughly on the stove top, then tossed in some thick butcher cut Applewood bacon to fry on low medium, saving the grease. I subsequently cooked eggs, and have never had any problem with them sticking. My skillet arrived looking just like your's, but now it's almost totally black. Thanks for the video.

[@madelinesolk5734]

Al Machado ...The advice on Stargazer site is to NOT start out with bacon or other meats because they are high acid foods. They say to fry vegetables in it until it’s properly seasoned.

[@bobbygfl]

Thanks

[@wemcal]

I have been thinking about getting one of these pans. I'm glad you showed a different method of seasoning your pan. I have seasoned many of mine that way. People always think there's only one way to season Castiron when there are many ways to get your pan seasoned. Glad you like your purchase

[@bobbygfl]

Thanks

[@krich106]

Sweet, hope they still include a crisbee puck, I just ordered the 12inch skillet. No way am I'm doing anything you did though, research goes a long way my friend. I'd state why, but seems everybody else already did.

[@bobbygfl]

Keith R good idea! Have fun with the new pan!

[@modifiedrelease9279]

Not to be too critical but you would treat frying the egg as you would cook a steak, leave it for a while then lift and flip the egg. I own a lodge 8-inch pan and it’s wonderful and I’ve seen a lot of videos with regards to seasoning cast iron.

[@bobbygfl]

Modified Release thanks for the tip!

[@sandiam7809]

I just bought a new lodge and I haven't had problems with it sticking, so far so good!

[@bobbygfl]

That’s awesome thanks for the comment

[@scottybogs6895]

That was a great review and demonstration of the seasoning process on the awesome new Stargazer pan! I am going to have to get one of those babies!

[@bobbygfl]

scotty bogs I love it! The stargazer in the field skillet are a great cast iron combination. Thanks for the comment!

[@Peeguzzler]

This was NOT a proper way to season cast iron

[@350streetracer]

The oil should be added after the pan is hot.

[@bobbygfl]

Thanks

[@markfannin3975]

Great video. I was on the fence about this new pan but your video gave me the confidence to go for it. I appreciate that fact that you presented your initial issues and showed how you worked through them to come out with a great result. Just subscribed to your channel. Thanks again.

[@bobbygfl]

Mark Fannin thank you!

[@freezingCode]

I hope to be getting mine soon. I ordered it 10 months ago... You will probably have better luck than I because they are supposedly finally reaching full 'production' with the new foundry.

[@karlackdamack4238]

I'm in my 50's and have had family handed down cast iron skillets for a WHILE now. I've also gotten a few elsewhere and have seasoned them in a few different ways. I know you have a comment or two out here about your technique but I just tried it on two irons I just got and it worked perfectly. One was a cheap lodge that was given to me so I took it to the shop (I'm a welder and millwright by trade) and knocked that annoying popcorn finish off it then seasoned them the way you did here. After a four times with each pan eggs just slid around them like they are Teflon. Thanks for the technique.

[@bobbygfl]

Karl Ackdamack thank for the comment!

[@9999plato]

I can get a teflon pan top detach like that, or I can get a lodge cast iron pan to detach as well.

[@bobbygfl]

Thanks

[@Moroni108]

Thanks for the video!! I got one a few months after you posted, after I watched your video and a few others. I absolutely love the Stargazer, it is by far the Cadillac of all my cast iron!!

[@bobbygfl]

Captain Moroni that’s awesome! Thanks for the comment

[@Moroni108]

I got me one of those Stargazer skillets and absolutely love it. My cast iron collection is small, but that piece is the Cadillac of all the others. It's a nice, big, quality cast iron pan! Thank you for the video!!

[@bobbygfl]

Captain Moroni awesome!! Thank you

[@whengrapespop5728]

Did you get the 12” or 10.5” Stargazer, and are you happy with the size of whichever you got?

[@bobbygfl]

I have both and I use the 10 for quick stuff for just my wife and I. The larger for steaks, holds more heat. And of course larger dishes.

[@Moroni108]

@@whengrapespop5728 If you were asking me, I got the 10.5, as I have a family of 4. That is plenty big and it certainly is on the heavier size. But I really like the design. It gives it a particular uniqueness that most of the other just don't really have. But is sure is a lot of iron!!

[@everettnantz9544]

Ole boy i watched the whole video,please anyone seasonin a pan dont follow him. Craziest thangs i ever seen done to a skillet!!

[@bobbygfl]

Everett Nantz thanks for the comment! stay tuned! You and others have inspired my upcoming video, “cast iron myths busted”. All the soap, temp, no paper towels, no metal spatula, more oil, less oil, lol. It’s so funny. None of it matters. Pan performs beautifully.

[@johnknight5485]

From the Stargazer website: - Always preheat your skillet before adding any food. 5-10 minutes on low heat should do the job. - Do not preheat your skillet on high heat. This is very important, and applies not only to cast iron, but to your other cookware as well. - Use a little extra oil when cooking in a new skillet.

[@bobbygfl]

John Knight thanks for the comment!

[@JACKnJESUS]

Yeah, most of top chefs rarely cook anything on high. Usually only for boiling liquids. I don't cook over medium high...

[@Francois_Dupont]

@@JACKnJESUS lol. ive been cooking professionally for 15years and we use "high" all the time.

[@Jixxstar]

I'm new to cooking with cast iron and have been using a lodge pan and loving it. I can see my self getting this pan now cause I like that the pan has a silver looking finish. Thanks for the video good job!

[@Jdww89]

After seasoning it shld become black

[@bobbygfl]

Thanks

[@raraavis7782]

I just used this method on a sanded down skeppshult pan and got a wonderful, smooth, glass-like surface. Really works geat!

[@bobbygfl]

Thanks

[@susanperreira8895]

I want one don’t know how much always cook with castle on pans

[@bobbygfl]

Thanks!

[@jean8478]

Hey Yolo. You need to watch Kent Rollins how to care for cast iron skillets. Never use paper towels to season. They transfer small paper particles into the pores of your pan. You should always use a cotton - no lint type cloth. Like an old CLEAN cotton bandana. Then toss it in the washer with your cup towels. Or keep it in a plastic container after a couple of uses and only wash it once a month or more often depending on times used. KENT ROLLINS is a very famous professional Chuck Wagon Chef. He uses cast iron almost exclusively. It's a great education ! You'll really dig it !

[@bobbygfl]

Jean i’ve watched him. Starting a sentence with never instantly makes me want to do that thing. So from that perspective yes I dug it lol!

[@altitudeiseverything3163]

@@bobbygfl LOL, therapists call that “Pathological Demand Avoidance.” 😉

[@joec2174]

Tried to turn it too soon. Love this pan and had no issues with anything .

[@bobbygfl]

Thanks!

[@dmmdmm5435]

That is a beauty! it looks like they grind the molding texture finish down on the inside. I use a 120 grit flap wheel to sand down a similar finish when i get a cheaper quality pan.

[@bobbygfl]

Thanks

[@dougprentice1363]

I followed cowboy Kent Rollins directions. Not even close to what you did. My skillet is a week old, not black at all. But it is very non-stick. Enjoy your skillet. People commenting about $20 lodge, have no clue. I've been using lodge for 30 years. I love cast iron. But this $90 skillet is at a whole nother level. Awesome.

[@altitudeiseverything3163]

@May The Lord Bless This Ministry *eventually*

[@bobbygfl]

Thanks!

[@JACKnJESUS]

I recently purchased a Chinese knock off 12" skillet for 20 bucks. Pebbled surface like a Lodge. Stripped that all off until smooth. Seasoned it 3 times with olive oil per Kent Rollins instructions. Cooks perfectly, no sticking. I quick season it after each use at 200 for 20 minutes. Does the trick. But the old cast is still the very best out there. Nice video :).

[@bobbygfl]

JACKnJESUS thanks!

[@paulohulk2876]

Como comprar as STARGAZER CAST IRON aqui no Brasil?

[@bobbygfl]

Paulo Hulk ok thank you

[@ahikernamedgq]

That's a great skillet. I may get one of those. Really instructive video. Thank you!

[@bobbygfl]

Jesse Taylor thanks for the comment! Agreed!!!

[@FREEDOM-qb8db]

I just ordered my 1st Stargazer. I am looking for a lid that fits it well if anyone has any ideas. Thanks

[@dawnkumar5669]

www.slothstradamus.com/post/stargazer-cast-iron-product-review

[@bobbygfl]

Thanks

[@greavous93]

dont do reviews if you dont follow directions. ALL cast iron needs to be seasoned. Ive cleaned up iron rusted to hell and back and then seasoned them and making omelets with ease. Dont use your process, use the process they say to use.

[@bobbygfl]

Greavous Skoger directions are for sissy’s. Thanks for the view though!

[@MikeTrieu]

@@bobbygfl At least read the instructions to see if they make any sense. At least then you have grounds to thumb your nose at them. Dismissing it outright is just ignorant.

[@wes.b.815]

This person obviously doesn't know what he is doing...lol

[@bobbygfl]

Wes. B. Clearly!

[@Shamahyadah]

Haha lollll Not at allll!! He messed da pan up as soon as he took it otta da box and made a brand new skilled look years old!! -- what a dope!!

[@eileensheldon4708]

Wes. B. Yep he sure doesn’t, and he’d open on his glass top, yikes he needs lessons.

[@mgtowp.l.7756]

Which Is Better? Stargazer Or AUS-ION?

[@bobbygfl]

MGTOW stargazer. The surface holds seasoning better. It cooks more evenly. It cleans up easier. I wish stargazer would make more of a chef skillet, but until then it’s still better.

[@joec2174]

The crispy stick seasoning is a great in between seasoning product to help maintain your seasoning after washing the pan. Low heat and a quick Dab is all you need then spread with paper towel.

[@bobbygfl]

Thanks!

[@ppal64]

Spoon fits the pan! What a product.

[@bobbygfl]

Pranesh Pal right! Genius

[@louisv7795]

Sorry didn't wait until the end to see you use the oil puck. Is there a difference between seasoning on top of the stove and in the oven? Never did it on the stove, maybe you won't get hot burn spots if it was in the oven??

[@bobbygfl]

Thanks

[@RJVB]

Don't remember exactly where I picked it up, but the easiest way to get a proper, even seasoning with way less mess is in the oven. Coat like shown in the video, put *upside down" in an oven at around 250C/400F and get it out every 15-20min or so to wipe some more oil on. Takes about 45-60 min. hands-on, than you turn the oven off and remove the pan only when it's cooled to barely too hot to handle. Before I discovered this I had to season my pans outside or when the wife was away a couple of days, now I can almost do it when she's home :)

[@bobbygfl]

Thanks!

[@Atropis88]

great vid. i got my stargazer recently and also love it but for some reason whenever i wash it half the seasoning literally comes right off down to the grey metal. ive seasoned it a million different ways and cant figure it out. im about to strip it and start over idk what is going on. any advice?

[@bobbygfl]

Sean Tendler yes. The same thing happened to me. If I season it with flaxseed oil at 500° for an hour and 15 minutes seasoning holds very well. I preheat the pan on the stove top so that it's warm but not too warm to handle. I also put a rather heavier coat then I normally would. I flip the pan upside down also. I did two back to back season ends with a cool down in between. None of the season has come off after several uses.

[@Atropis88]

Sandra Watts yea but what about when theres major stuck on food

[@bobbygfl]

Sean Tendler I heat some water in it and then scrape the bottom. Seems to work well for me.

[@Ronibearable]

sean try this: www.cooksillustrated.com/how_tos/5820-the-ultimate-way-to-season-cast-iron This method is incredible. You will want to start by stripping the pan in the self cleaning oven first. Then do this method. It's amazing.

[@frednorton1704]

You ever heard of pasture-raised eggs?

[@bobbygfl]

Fred Norton no, never. Do tell?!?

[@Condor1970]

I don't care what they say, even if it is pre-seasoned, you should always season your pan first, and then cook on it. Also, it will get better after cooking on it for a while. That hole is from the casting. A small defect. Even though it is forked, the handle will eventually get hot, as cast iron transfers heat evenly really well. If I were you, I would see if there is some of those little silicon handle covers. They work wonders.

[@bobbygfl]

Thanks

[@lewishopper9053]

Been cooking with cast iron for decades, all I use is olive oil or bacon grease, or both mixed. First few times in a new pan I cook bacon, then fried potatoes using bacon grease. or you can use bacon grease or olive oil as illustrated in this video for a one or two day quick season. I agree eggs should be cooked at medium heat or lower for nonstick results, most things should be cooked at medium heat or lower in cast iron, cooking at high heat in cast iron usually ends up burnt food.

[@bobbygfl]

Thanks

[@wilhard45]

Thanks for the tips on seasoning oils. Found The Ringer a few years ago and it is just the best tool for cleaning cast iron. After watching your video and the video from The Culinary Fanatic on the unseasoned pan I have ordered one of these puppies. I have several Lodge pans and a modern production pan from another company and none of them come close to the performance of my older pans. I have three pans from my mother that have smooth cooking surfaces and a couple I purchased used at an unnamed online auction place. I vastly prefer the older pans but they are getting really expensive. I love that this company is producing finished cast iron pans and look forward to putting my new pan into service although it will be several months before it is shipped. I make a Swiss speciality called rösti and this size pan will be perfect for my single serving recipe. I foresee a lot of potato rösti in my future.

[@bobbygfl]

wilhard45 thanks for the comment and my bet is you will love everything about this pan!

[@LordStanley94]

Longer handle needed? The SG is the longest handle out of all companies that produce CI pans.

[@bobbygfl]

thanks!

[@raraavis7782]

Interesting way of seasoning. Seems easier than the oven method. I'm just stripping down my skeppshult cast iron pan because I didn't really like the bumpy, pockmarked surface...don't have the proper tools so there's a lot of elbow grease involved 😀 . After 3 days I'm almost done though. Will try to season it this way afterwards. Hope stargazer will soon expand their product line...I love the design - I would totally buy one if they had a different size than I already own.

[@bobbygfl]

Thanks

[@jr10]

Treat review. First I've heard of this pan. Now I will be evaluating this pan against the Aus Iron cold steel pan. Both look very good.

[@bobbygfl]

jr10 I have a carbon steel review coming up this week. It compares the pan you mentioned to 3 others. Stay tuned!!

[@cyanidechrist]

I'm no cast iron specialist but I bought a Lodge 10 inch skillet a couple years ago and after learning how to use and treat it, I love it. $20 buy brand new. With the amount of oil this guy threw in that pan, a brick would slide like it was on ice.

[@bobbygfl]

Thanks

[@RRaucina]

Beautiful USA product and the only one I know with a cut out handle which keeps it cool

[@bobbygfl]

Richard Raucina I totally agree! Tomorrow I will be posting a video seasoning the new surface on the stargazer along with the old surface.

[@RRaucina]

@@bobbygfl Actually I just discovered the Lodge Blacklock skillets that look good for the price. Need to try one out

[@bobbygfl]

Richard Raucina thanks. I’ll check them out.

[@RRaucina]

@@bobbygfl They also have the cut out handle but it looks like you can only find them online

[@bobbygfl]

Richard Raucina 70 bucks! Lodge is Definitely going after that higher spend consumer. I like the look of that handle on the surface from the pictures online definitely looks pretty smooth. I have to say though when you get up in that $70 range I think I’d rather spend a little more for a craft small batch pan.

[@chatomairi]

Great video. Nice pan and liked the seasoning trick. That seasoning technique is usually just for carbon pans but looks like it also works on cast iron pans. Give it a good bake and set that oil for that permanent non stick.

[@bobbygfl]

chatomairi thanks! I did go ahead and bake it. 500 for an hour. The surface is like glass!

[@djC653]

Wow, finally another Stargazer video. Tnx.

[@bobbygfl]

Thanks

[@walterbond3628]

it may not be in a really clean finish but the oil or vegetable oil works the best for me you want to do it with no hands cold

[@bobbygfl]

Thanks

[@coreyolb22]

Thanks for the video... I'm shocked they let a defect slide like that in the handle... I was gonna go buy one of these pans but now that I've seen that. Maybe not. I feel that speaks to their quality control! Lodge won't even send stuff out like that... IDK!

[@bobbygfl]

Corey Sonnenberg the new pans are way better. They’ve changed the surface and it is one of the best pans over cooked with. As far as the defect, this was from the initial Kickstarter. I’d imagism they were overwhelmed. It never gave me any concern. And the made right by it, replacing it and letting me keep the defect one. They are a great company with great people. I’m a fan for life.

[@alexbowman7330]

I make my own pucks. Wrap it in wax paper and put it in the fridge when you're done. The pucks are best for baked on seasonings, so save it for when you do an annual all over seasoning on pans.

[@bobbygfl]

Alex Bowman good advice. Thank you!

[@rustyshaklferd1897]

How long does it usually take for stargazer to ship out? I bought a 12” last week and haven’t received the email saying it was shipped.

[@bobbygfl]

I’ve always waited a couple weeks.

[@altitudeiseverything3163]

I ordered mine Friday last week and it shipped the following Monday. It’s scheduled for delivery (from Pennsylvania to Colorado) one week after I ordered. Pretty good! 👍

[@johnjones1534]

Enjoyed the video. I'm sure I'll splurge on one of these eventually. Minor suggestion, cast iron needs to be brought up to heat somewhat slowly. This is especially true of enameled cast iron (Le Creuset, Staub, etc.), but applies to all quality cast iron cookware. CI is pretty much as good as you can get at retaining heat, but not the best at conducting it. Start out at 2 or 3 and then work up to your desired cooking temp. I just throw mine on the stove at 2 before I start anything else. Again, nice video and thx.

[@bobbygfl]

John Jones that's really great advice. I'll start doing that. Makes sense especially with my glass top which goes from cold to full blast very quickly.

[@jasunto]

Awesome, can't wait. Mine ships in August!

[@bobbygfl]

Thanks!

[@bnwing]

How's the comfort of the handle? I'm really drawn to the design & weight of the Stargazer & the stay cooler handle, but I've never been to fond of the concave shaped handles. I usually prefer a more rounded grip. I've been on the verge of purchasing one, but that's holding me back.

[@bobbygfl]

Very comfortable. Great shape

[@semco72057]

I am waiting to get the skillet I ordered from them. After I get it my collection will be complete since I received the dutch ovens I ordered from Amazon. All I need now is the skillet and the stuff which I can locally to season the cookware prior to using them. With any cast iron pan you have to season the pan twice before using them and then you will have the non stick coat on it and you should not have any problem with it cooking the eggs, and anything else you have. Get a container of Crisco lard and use it to season the skillet or you can use flax seed oil which is recommended primarily for that. Always make sure the skillet is warm before seasoning it or cooking in it.

[@bobbygfl]

Thanks

[@frankrodriguez8990]

You should do more cooking videos

[@bobbygfl]

Frank Rodriguez thanks. I do have a few planned. I appreciate that.

[@reggierico]

I think that a gas/propane would perform better?

[@bobbygfl]

Agreed

[@pagodadr]

That pan looks Awesome! brother!

[@bobbygfl]

Thanks

[@kathylafayette3765]

What happened to that pan, it looks like its burned.

[@bobbygfl]

it was had to redo it

[@Hacksaw.Jim.Duggan]

what has a smoother inside? the Field Company skillet or this Stargazer?

[@bobbygfl]

llltimelll the stargazer has a smoother finish. The field holds seasoning better and is lighter.

[@JohnT_72]

great review, thanks. I just bought one. $88 for seasoned, pus $10 for shipping. I am not looking for a bargain, I'm looking for cool engineering and looking to support innovation and start-up enterprises. Looking forward to getting mine!

[@bobbygfl]

Thanks.

[@thomasgronek6469]

Thank you for a fantastic video, and a great review of your new skillet, congratulations, you made a great choice. As for that little pitting, fill it in with liquid steel, and buff it out, you will never see it.

[@bobbygfl]

Thanks

[@gordonburns8731]

What about oven seasoning. whereby a cast iron black coating is achieved, just like my early-19th Century, Great, Great Grandma's cast iron frying pan, which is now mine... cast in Birmingham, UK, around 1820.

[@bobbygfl]

Gordon Burns I do 500 for an hour and use flax seed oil. This particular pan I have done two or three times and due to the machine surface seasoning does not absorb as it would on a traditional cast iron skillet. The surface always maintains a bronze color regardless of how many layers applied.

[@threekeysmusic]

I love your videos!

[@bobbygfl]

Thank you!

[@mariob80]

Why would you buy this instead of a LeCreuset? It is in the same price region

[@truthseeker3623]

Mario Borg ..... LeCreuset is a lot more expensive.

[@altitudeiseverything3163]

The enamel coating on the LeCreuset will eventually chip and/or discolor. Pieces that have the enamel coating on the inside will never be even close to ‘nonstick,’ regardless of how much they’re used. The colored enamel also contains some lead. Stargazer takes care to make their product free of lead, cadmium, and other toxic heavy metals found in some other cookware. Cast iron is also virtually indestructible, with even minimally decent care, lasting for generations.

[@bobbygfl]

The shape and start up support

[@ffbarnette]

So how did it treat you after a few weeks.

[@bobbygfl]

ffbarnette it gets better as expected.

[@MrT6bill]

I would like to see a follow-up video after you have had the Stargazer for quite a while.

[@bobbygfl]

Bill Tatum great idea. I’ll do one in the next couple weeks.

[@DefMunkyYT]

I just wish all cast iron skillets had larger handles like that. I'm not sure who thought such a tiny handle on a 12" Lodge was a good idea, especially since the issue with the small size is compounded by needing some kind of padding or insulation to pick it up. It would be really nice if it was easier to maneuver so I could use those little pour spouts to actually pour something. lol

[@bobbygfl]

Thanks

[@thomasgray734]

I don't think stargazer will be hiring you to do any of their commercials.

[@bobbygfl]

Lol. Probably not.

[@intrepidpursuit]

Heated fast on high, used as much oil as he did egg, used metal utensils, seasoned on stovetop and way too fast, and on and on. This guy should have his cast iron repossessed.

[@bobbygfl]

Joseph White so many rules... thanks for the comment anyway.

[@gingerchipper]

Joseph White Truth! 😂🤣

[@MikeTrieu]

Stargazer themselves say typical metal utensils are just fine as long as you're not gouging the seasoning. I think a lot of these rules are old wives tales. So much pearl clutching in the cast iron community.

[@vincelok894]

YOLOfotos, you are a class act. You don't let the negative comments provoke you at all. I appreciate that, and I appreciate your video too. Enjoy the pan!

[@bobbygfl]

Thanks

[@SteenSmokeHouse]

Have to check those out.

[@bobbygfl]

Thabks

[@stacieshannon9555]

I wish someone would produce a ceramic coated cast iron pan. Ceramic coating is unbelievable, but the pans are too thin to hold heat like cast iron.

[@hazman440]

They are available ... google it

[@supurbian]

look up le cruset.glazed cast iron from france,,,expensive but worth every penny...

[@californiacleanshot]

Stacie Shannon go to Marshals. they have them! 😀

[@bobbygfl]

Thanks

[@tclaw1406]

I bought a Stargazer in July 2016. It is now January 14 2017, and I'm still waiting on mine to arrive. I ordered mine bare, because I season all my cast iron my way. It's been 6 months and I'm still waiting. This skillet better be something very special or I'm going to be pissed. On a footnote, I will season mine 3 or 4 times before I even consider cooking with it. Probably start with bacon or hamburger to begin the cooking process. I do have a gas stove as well. I'm sure that will be somewhat of a difference.

[@bobbygfl]

Tim Clawson totally worth the wait! Food seasoning is really an awesome and more thorough away than oil seasoning in my opinion. Thanks for the comment!

[@robertcornelius3514]

Tim: Maybe it is on a boat coming from China?

[@pjo1964]

A Chinaman is probably swimming over with it right now!!! 😛

[@ThatSpeakerofTruth]

Great video and I love how you're dealing with the inflammatory comments. I can tell you've been around the block a few times and know that everyone is self-righteous about their beliefs in handling and maintaining cast iron cookware. When it comes down to it, any cast iron worth its weight will last through contact with soap and metal as long as it stays dry and has a decent seasoning. And spending extra for polished finishes, unique features, or boutique construction is hardly a point of ridicule for anyone who works or just loves to cook regularly. All of this mumbo-jumbo about seasoning with specific oils or fats, using certain utensils and clean-up processes, or making sure you turn around 5 times and bow twice due north-northeast to the Fe deity is just among pointless exclusionary "advice" that scare away or confuse new users, all for the sake of appearing like competent cooks much less knowledgeable chefs.

[@bobbygfl]

ThatSpeakerofTruth right on! Amen. I’m sure the ranchers and Wild West cooks smeared whatever they had on them and they worked just fine! Lol. It’s such a great pan. Thanks for the comment.

[@pjo1964]

Never bow twice. It's three times!!! 🤓

[@seanperdue232]

I freaking LOVE that spatula!! Where can I get one? What name would I search for to find one? Thanks for the upload.

[@bobbygfl]

Sean Perdue thank you! Search fish spatula on Amazon. Tons of them, I use it for everything!!

[@seanperdue232]

@@bobbygfl thank you! See, heroes don't always wear capes. :^)

[@jessewalker17]

Wow. This should be titled "how not to use cast iron from preheating to utensils...". Please ppl research or rtfm.

[@bobbygfl]

Jesse Walker great tip! You are a genius. Changing title now. Brilliant. Thank you!

[@kentchr76]

Jesse Walker Agreed.

[@Peeguzzler]

@@bobbygfl don't be salty because you don't know about cooking with cast iron

[@bobbygfl]

SaltySouls maybe watch again just to be sure. Be sure to watch the entire ad at the beginning.

[@Peeguzzler]

@@bobbygfl this is why adblocker is a thing. Responding to these comment in this manner is quite immature for a middle-aged man, maybe try to educate yourself and make a follow-up video instead of acting foolishly online

[@jasunto]

Butter > oil, butter never sticks, even without seasoning. Can't believe it took so long for me to figure this out.

[@bobbygfl]

Thanks

[@epicbarista]

I know people love that egg frying sizzle, but that just means your egg is burning. It's counter-intuitive to cook an egg on cast iron, seasoned or unseasoned, unless you're gonna cook it on the lowest heat setting.

[@bobbygfl]

Thanks

[@steelwhisper9019]

I just came upon this pan review or preview. He didnt do anything right. Needed to wash it, yes one time only and season it. Even though its seasoned still do it. He cooked the egg on a high heat, not supposed to. Anyway, not sure about the pan. Looks nice but I dont like the handles that are attached separately arent appealing to me. Wonder if they'll stay attached for life of the pan. 🤔

[@bobbygfl]

Dee Bo still going strong

[@StropSharp]

Your supposed to turn it up high then back down to low wait a minute for the temperature drop before you put the egg in and it will be slicker than snot on a glass door knob. Personally I prefer to cook on a gas flame those inductions just don't react fast enough.

[@altitudeiseverything3163]

Is snot on a glass door knob slick? 🤔😂

[@bobbygfl]

Thanks

[@DaisiesofHate]

I appreciate the uh, casual? technique with the egg, makes for a much better demonstration of what the pan is actually capable of. Thoroughly preheating the pan etc. will keep an egg sliding around in a *stainless* pan, so, if you were gonna do that, what's even the point of using cast iron/carbon steel?

[@bobbygfl]

Huginn because it’s not stainless, holds heat completely different. Seasons differently over time as well. This was an out-of-the-box demonstration. Years later this pan performs much better.

[@twospiders1]

what are you doing dude...................???????

[@bobbygfl]

twospiders1 thanks for the comment.

[@jasperweaver3563]

Just spitballing, I think he may be reviewing a cast iron pan. Although, I can see how one might get confused with the guest appearance of that first egg. After the second egg tho, it became fairly apparent that the pan was the topic of the video. Perhaps finishing the video, or starting it for that matter would be helpful in the future.

[@bobbygfl]

Jasper Weaver lol. Ok thanks. I'll keep that in mind.

[@209zombiekilla4]

Please heat the pan more before u start cooking on it. Heat it, then add oil, the cook

[@eddydelacruz2898]

Sir, could you drop a little of that salt and pepper on the eggs?. I'd be happy to have them, yummy!

[@bobbygfl]

Haha, Thank you for the comment

[@eddydelacruz2898]

@@bobbygfl And some butter please. Thank you😊

[@trollo2984]

Great video, I have watched about 50 pan videos recently and yours was very well done. I would love to get my hands on the Blu Ironware you mentioned. On a side note, what oil did you use to cook the egg? Also, what dispensers do you have there.

[@bobbygfl]

TJ Rollo Hi. I use a sunflower coconut oil blend to do most of my cooking. Please check out my latest video seasoning a Blanc Creatives 10.5 inch skillet. In it I talked briefly about the three oils you see on the stove top. Blu Skillet Ironworks are slightly thicker pans, but the Blanc Creatives pans are more readily available and visually more appealing I think. Maybe I'll do a video comparing the two.

[@trollo2984]

Thanks for the info. I saw that video too. Did you make the blend or buy it? Im trying to get out of the vegetable oil world and am looking at other options. If you ever want to sell or donate those pans, just let me know!

[@bobbygfl]

TJ Rollo I buy it from Amazon. Here is the link: Carrington Farms Coconut Cooking Oil, Rosemary, 16 Ounce www.amazon.com/dp/B00SH4KAUG/ref=cm_sw_r_cp_api_AGrBybJ73WVZW The dispensers are Oxo on generic oil bottles. I use the oxo fillable type.

[@BornIn1500]

Your pan didn't need extra seasoning. You just needed to cook the eggs on low instead of full blast on 9.

[@bobbygfl]

Thanks!

[@Sifo_Dyas]

Yes, cosmetic, but that defect would always bother me.

[@bobbygfl]

I finally did have it replaced. Agreed :)

[@Sifo_Dyas]

@@bobbygfl because of that little nick? Did you sell it?

[@bobbygfl]

@@Sifo_Dyas no, I sent it back to be resurfaced with their newer textured micro finish and they replaced it with a new one since it had a defect. Great company greater people!

[@Sifo_Dyas]

@@bobbygfl ah nice. Thanks for the replies and info. Take care.

[@1neomonkey]

A bunch of people in the comment section have never heard of stove top seasoning a pan...obviously it works otherwise the egg would have stuck to the pan on the second try as well.

[@bobbygfl]

AndyB everyone’s an expert!

[@johndowd7010]

got some Walmart cast iron I took a grinder tool to and cleaned and seasoned. cooked an egg and gently freed it and it slid all over the pan.

[@bobbygfl]

John Dowd that is super cool. One thing I have not done yet is sanded out cast iron. My addiction to these pans is partly in the handle. It's amazing that it stays cool

[@rocknrolla3114]

I have the same Lodge cast iron pan. I didn't grind anything out - it has the factory surface and when I fry my eggs they don't stick either. I got this to happen only by heating up the pan first, pouring a dab of olive oil in, spreading it all over the pan, then back on the heat and add a pad of butter, then fry the egg. It works every time. Nothing sticks to the pan. Browned some ground beef using the same method, and it's amazing. I love my 15 dollar non-stick iron skillet!

[@wholeNwon]

Do it without ANY oil or butter. That's the test of seasoning.

[@alexanderk7422]

1) Seems like a nice cast iron pan that will last forever i.e. probably worth the coin and if you can't afford $80-100 for a pan with a unique design that will last forever and likely retain it's value... you may want to stop and reevaluate your life. 2) Stargazer offers a military discount... so I'll be getting at least one to support a busness that supports the troops! 3) I've been cooking since I was 10 years old... I'm a culinary school graduate and, not saying they don't exist but, I have never seen a pan that allows for a fried egg to instantly float freely around the pan... that requires a good coating of oil in a hot pan, you have to ensure that there is a good amount of oil pooled in the middle of the pan (or generally whereever you intend to begin cooking your egg) and you have to allow time for a light crust to form on the egg before you start molesting it with your spatula... this is true with cast iron and high carbon steel 4) Why not just put the pan in the oven at 400 degrees like the instructions recommend rather than unevenly heating the pan on the stove top? 5) Cool video nonetheless!

[@bobbygfl]

Alexander K I find the initial oven seasonings combined with a few cooking surface oil burns speed up the process from new to happy using it. Thanks for the view!

[@lizzoob736]

You said flax seed oil has a high smoke point, but actually the reverse is the case-- it has a very low smoke point, 225 degrees F, while avocado oil's is 520, and other oils are in between. See jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points, or en.wikipedia.org/wiki/Smoke_point

[@bobbygfl]

Liz Zoob that makes sense. Thank you for the clarification and thanks for the comment!

[@jasperweaver3563]

I used flax oil but saw some avocado oil on sale one day and I've never looked back. It is so much better than anything I've tried.

[@lizzoob736]

Jasper Weaver I'm a big fan as well. Costco has it at a great price, if you live near one and you're a member.

[@jasperweaver3563]

That is where I was when I saw it. I won't use flax anymore.

[@swordsbeer6535]

You sir, have no idea how to treat cast iron.

[@bobbygfl]

Swords Beer I know!

[@jameschrisdavis]

I think you are right, they don't know what they have. They pan should be at least $100. At $80 I doubt they will be able to keep up with the demand.

[@bobbygfl]

Thanks

[@MrBobbyd45]

I've been thinking of buying a Stargazer pan.They look like very good quality.How come you didn't flip the egg???...just kidding.Thanks for posting.

[@bobbygfl]

Thanks!

[@kathylafayette3765]

Use a little sea salt on that sticky area only.

[@bobbygfl]

Kathy LaFayette thanks. Good tip!

[@bobgrauer]

To quote an old Minister Chef, Hot Pan Cold Oil food won't stick.

[@bobbygfl]

Thanks

[@eileensheldon4708]

Wasn’t a complaint, possibly you tube cowboy Kent Rollins will help you get some knowledge, stargaze did reply to your video.

[@bobbygfl]

Eileen Sheldon Lol. Ok. Maybe watch it a few more times to be sure. Please subscribe because my upcoming video busts everyone of the ridiculous myths. Title: Cooking with cast iron however you please. Lmao. I love this channel. It brings out every know at all. Thanks for participating.

[@pdk213]

Mine is out for delivery NOW!!!!!

[@bobbygfl]

Nice!

[@pdk213]

@@bobbygfl I just used it. LOL

[@louisv7795]

Why not use that oil puck that they gave you to do the seasoning? Also, cast iron on a glass top? I was told not to use it on mine, it will scratch it up.I had to get rid of my old cast pans. Even my good stainless steel pans as smooth as they are give a little scratch once in a while, and I am very careful and don't slide on the surface top.

[@bobbygfl]

Louis V My glass top is scratched but it happen far before I got into cast iron. I am not very careful. It's a philosophy thing I guess. Ideally I'd have gas. So my short story, preserving the surface is less important than crafting the perfect meal. :) thanks for the comment!

[@kairu.kun.z]

Louis V haha that’s such a myth. Who gives two shits about the glass scratches . It isn’t an iPhone it’s a cooking surface. It’s gonna get scratches and scuffed. No matter what yoI do besides never touch it. But if you are gonna cook on it, guess what? It’s gonna get marks, it’s gonna get stained, it’s gonna get used. Someone fooled you out of your cast iron which if I could, would replace all my pans.

[@Rottidog]

Read his comments in the SHOW MORE. I'm pretty sure he knows he had a FUBAR when he heated it up so high, added an 1/8 of oil & dropped the egg in. With use, care & proper seasoning over time it should perform very well. The milled surface inside will be The TSN Turning Point on how well it accepts the seasoning over time. The lighter weight is probably saved within the wall thickness. and that's not the end of the world. As he said the bottom of the pan feels thicker and that's where it counts. The bottom is what retains the heat and characteristics we all love & seek from cast iron. Just my thoughts on the video. Cheers!

[@bobbygfl]

Thanks

[@walterbond3628]

get your replacement wooden Hickory handle for a hammer and some wire and strap it to the handle if you want a longer handle especially the ball peen hammer handles

[@bobbygfl]

Thanks

[@pauleiler5648]

Interesting... so $80 for a skillet I need to re-season, over and over and eventually it will become 'non-stick'? OR, spend another $40 and get a commercial class no-stick skillet like my All-Clad and treat it with respect. While cast iron does hold heat well, and the temp drop off is not as severe when you place items into it to cook... a nice gas burner and actually controlling the flame is all I need to do to get the results I want. Same thing with a stainless... it's called cooking. I do love cast iron and carbon steel pans for outdoor cooking around the BBQ, so this is a very helpful video in that regards knowing that regardless of cost or mfg., proper seasoning is going to be necessary for all cast iron. The toughness of cast iron is obviously a huge benefit long term.

[@bobbygfl]

Yep

[@bunssmith9988]

That is absolutely a defect in the handle. If it were me it would be going back to Stargazer. The company is only as good as it's quality control and willingness to stand behind the product.

[@bobbygfl]

I did finally send it back.