Great frying pan? Staub Enameled Cast Iron Frying Pan Review

[@jimglatthaar4053]

Thanks, this was probably the best product review video I have seen. You cooked a wide variety of foods in the pan and the pan seemed to ace the tests. A lot of work went into this product review and I thank you for it.

[@mikefisc9989]

Indeed. Easily one of the best reviews I have seen as well.

[@Vandelay666]

I know a video is good when I'm not planning to watch the whole video but end up watching till the end

[@XboxTheBeatboxer]

This is one of your best videos yet!

[@UncleScottsKitchen]

Thanks, Xbox!

[@Magnum756]

IMHO it's much more interesting to see basic foods cooked in reviews because then you can assess how the cookware performed and it's much easier to make comparisons.

[@dhonda67]

Hi Uncle Scott! I’ve been watching your channel for quite some time but this is the first time I commented. Thank you for your thorough and excellent review of the Staub enameled cast iron pan. I got a small one on sale a while ago but was a little nervous cooking in it since I wasn’t sure what to expect when cooking in an enameled cast-iron pan compared to a regular cast-iron pan. Your video answered a lot of questions! Cooking in an enameled cast-iron pan seems similar to cooking in a stainless steel pan except you have to be a little more careful with the high end of the temperature range. Thanks again!

[@UncleScottsKitchen]

Thanks, Honda and glad the video was helpful. Try not to be scared... just do some cooking and don't worry about mistakes and it will all sort itself out! The ECI seems to be a little less responsive/slower to heat than the SS, but ifyou can use one then you can definitely learn to use the other.

[@Poppykat9866]

Thank you Uncle Scott for your thorough review. I've had three Lodges for years as my "daily drivers", but have had issues with the rougher texture. Ive been jealous of my moms vintage pans that had that smooth texture. Our oldest kid just got us a 14 in Smithey dual handle for Christmas. Its huge, but it was basically the only size we didn't have. The surface is awesome, we made homemade hashbrowns, no sticking, it heated evenly on our glass top electric, perfect golden brown. I think it will be great for shallow frying large batches quickly, no more 45 minutes of five batches of frying. It would also be perfect for a cast iron pizza. Im looking forward to using it to efficiently cook for a crowd.

[@BillDavidson-m3f]

Great review Scott! Based on your reviews I recently bought my first Staub pan, a 30cm braiser. Amazing pan; with the lid it weighs over 12lb. I did some braised beef shanks in it that turned out wonderful. I got it from a Zwilling (who own Staub) factory sale here in Canada. It was a "grade B" piece with "visual imperfections" and hence the price was reduced a lot. When it arrived it took me a long time to find the imperfection, it is a tiny dimple in the exterior glazing, about the size of the head of a pin. The enamel glaze is beautiful, it is the pomegranate red which is one of their "majolica" colors with an extra layer of glazing. I am becoming a Staub fan, and want to get at least one of their cocottes in the next year or so (depending on sales).

[@gabrielhunter8986]

thank you very much for this very detailed video. I just got a new enameled one and I could not find a video this specific about things to consider or different types of recipe until I found yours

[@UncleScottsKitchen]

Thanks gabriel! Comments like this make working on the videos all the more worthwhile when someone appreciates the details...

[@jamessingleton7537]

I have that very same pan and color. It cooks perfectly.

[@UncleScottsKitchen]

Awesome! Really liking the pan myself

[@tsukemono1]

A comprehensive, informative, and entertaining review. My kind of video. Great work!

[@garryhammond3117]

Thanks Uncle Scott! - Cheers!

[@jacobfortes692]

I like your practical approach and I enjoy your subtle jokes. More power to your channel and I hope you get more subscribers. You deserve it.

[@UncleScottsKitchen]

Thank you very much, Jacob! Make sure you subscribe too!

[@melaneymattson3733]

Wow, I wish my apt. stovetop was level like yours. It was perfectly level when you put that egg in your skillet, I'm envious!! Thanks for all the great tips about cooking in the enameled cast iron. I will dig mine out now and cook correctly on them!!

[@PDXTundra]

It’s not hard to level a stove.

[@sandhill9313]

Scored one from Zwilling at half price, a buck including shipping, thanks for this! Edit to add that I've been using a 8" inch LE CREUSET enamel for decades and it is my go to pan for a ton of uses, if I really mess it up, simmering vinegar and scrub with Scotch Brite pads cleans it up...these pans LOVE acid, and it's going to see a lot of work reducing tomatoes and acidic berries such. Sometimes carbon steel is better, sometimes Lodge cast iron, but sometimes nothing is like enameled iron. 🙂🙂

[@beef19811]

Love your videos please keep them coming, great content and community… Staub videos are my absolute favourite as a self confessed staub fanboy 😂

[@UncleScottsKitchen]

Thanks, beef! Always more Staub content on the way...

[@cherylschwarz3950]

Fab video....LOVED how you showed so many different recipes using the fry pan. After watching, I went on the Zwilling website and picked one up at half off!! I also downloaded the Kindle version of the Staub cookbook (hard to beat the price at $4.99). There are so many recipes to try using my new pan (when I get it delivered). Thanks so much for all of the work you put into your KZbin channel.

[@UncleScottsKitchen]

Thank you, Cheyl! Glad the video was useful and post back and say how it goes with you new pan once you do some cooking.

[@donaldshelton1720]

Took your kale recipe and made it out of a pan that I first fried chicken thighs in, a little white wine deglazing, then your recipe. Very good and the ten year old bottle of wine went down very well too. Thanks !

[@UncleScottsKitchen]

I find that swilling a whole bottle of wine makes darn near anything I cook taste great!

[@cristrivera]

Thanks for the video US👍🏻 The clafoutis look delicious🤤💯💯

[@marekbugiel6893]

Thanks for making those vids. I appreciate fact that you admit making mistakes and learning from them. Makes it easier to relate, as mistakes is what I'm dealing with. But that's how one learns.

[@UncleScottsKitchen]

Thanks, Marek... I make tons of mistakes!

[@stevenwright2166]

The bottom half of a Staub braiser performs similarly. No pouring spouts but you do get a lid and will fit in small oven.

[@malou8484]

Don’t worry. I use more than twenty cookware Le Creuset and Staub for 30 years, I never washed them by hand, always in dishwasher and all of them are like brand new. Here in France, a lot of good restaurants use such cookware , imagine if they had to wash all of them, twice a day, by hand !

[@4879daniel]

The outside colour fades over time though with a dishwasher.

[@FJSchmalz]

To many commercials

[@UncleScottsKitchen]

Great to hear from France! Which are more popular in France, the Le Creusets or the Staubs?

[@markbrigden8972]

Thanks for a very informative video. I have just ordered the 10 inch pan in black. This pan will be added to my collection.: 1. 11 inch Matfer 2.5mm Copper frying pan ( I bought this in 2019) 2. 9.5 inch De Buyer Mineral B Pro frying pan 3. 1 Qt Matfer 2.5mm Copper Sauce pan and copper Lid ( I bought this in 1989. A fantastic saucepan) 3. 1.5 Qt Matfer 2.5mm Copper Sauce pan and copper Lid ( I bought this in 1989. A fantastic saucepan) 4. 1.6 Qt Matfer 2.5mm Copper Flared Sauce pan and copper Lid. ( I bought this in 1992) 5. 6 Qt Le Creuset Cast Iron Round Casserole ( I bought this in 1989) 6. 2.9 Qt Le Creuset Cast Iron Round Casserole ( I bought this in 1989) 7. 3 Qt Le Creuset Cast Iron Shallow Casserole. ( I bought this in 1989 8. 4.8 Qt Staub Oval Cocotte / Basil ( I bought this in 2023) 9. 9.5 inch Mauviel M'Cook Saute Pan Long Handle stainless steel and Lid All the above have been fantastic and the ones I bought back in 1989 are still going strong, which shows that buying quality pays off.

[@UncleScottsKitchen]

That's quite the batterie di cuisine! Lots of copper in there.

[@rockwalk1975]

I have been waiting for this review. I bought the exact same pan only the Cherry colored one. I also bought a Smithey 10" cast iron skillet around the same time. Ever since I have had those two, my poor Lodge cast iron skillets have not seen much usage. I have not used either for corn bread yet as I have a Lodge 10" that I got before they added helper handles that is exclusive for corn bread. I appreciate your reviews and am always looking forward to the next one!

[@nyohaku]

My Staub skillets got me to slow down, pay attention and enjoy cooking even more. I’m surprised more KZbin influences don’t talk about them. Nice review Uncle Scott. - a subscriber since Covid days.

[@517piper]

Beautiful Steak

[@Army4Runner]

Just a fantastic, down-to-earth channel. Thank you for everything you do. Very inspirational for a dad with two little ones as well (and a wife that generally likes my cooking). Starting my foray into French enameled cast iron. Currently have a few Lodge and Stargazer bare cast iron pieces. Sub’d!

[@Visitkarte]

Self defense 101 in French & LOTR collaboration. I love it!

[@UncleScottsKitchen]

If I could get away with the copyright claims I think a fun video would be compiling all cookware conks from major movies!

[@Visitkarte]

@@UncleScottsKitchen YES PLEASE! 🤣 i thing there’s this „fair use“ rule that says you can use short film sequences to avoid copyright issues.

[@jeroenverbeeck7925]

8:00 Apart from the cosy atmosphere and dad jokes, this is why I stay at USK.. I've been losing my head getting eggs right because the entire internet tells you to do the water droplet test.. Thank you Scott!

[@sysopr]

The water droplet test (mercury ball test) is a technique used to determine if a stainless steel pan is hot enough to add oil for cooking, but it doesn't apply to enameled cast iron. That temp is around 200°F. Uncle Scott must have confuse with something else.

[@yugnok]

Occasionally I'll find some nicely priced Staub (and Le Creuset, All Clad) at TJ Maxx. I always stop in there to see if they have any. Got a Staub Dutch oven for about $100.

[@jimglatthaar4053]

Funny you should mention that, I saw some Staub enameled cast iron on sale at TJ Maxx in Connecticut, USA.

[@jjiacobucci]

Wow ! Good Price ! Thanks for the tip !

[@bhorv67]

Love these pans. Nice demo. Why on earth would you use Crisco for anything, so bad for you.

[@GeorgeSemel]

I don't know about the water drop business. I just put butter in the pan, and when the bubbles stop, the eggs go. No real problems. I been cooking all summer long on a Stargazer Cast Iron skillet that I got a really good deal on. Since its new, I just use a bit more oil, as they suggest. I cooked codfish for dinner with some sautéed vegetables. Its a good skillet. As for enameled cast iron, yeah they do a good job, as long as you manage the heat. I live in CT and well fish like cod is much more expensive that in was just a couple of years ago.

[@GamerNxUSN]

I've had the le cruset version of this pan for 14 years. Got it as a wedding present, it has been a workhorse for sure

[@UncleScottsKitchen]

I'm looking to add a Le Creuset version or maybe even another Staub, but it just depends on what goes on sale.

[@melaneymattson3733]

That mustard color pan skillet, being from France, should be called "Dijon Mustard", Lol

[@BCSpecht89]

Terrific review of this Staub skillet, Uncle Scott. The food all looked delicious (except that vegan stuff). I use Bon Ami cleanser to help clean up my enameled cast iron cookware. It has a gentle abrasive that I don't have to worry about scratching the shiny enameled exterior. It's motto is "Hasn't scrarched yet." It's a little hard to find in the grocery stores in recent years. I think the liquid Barkeepers Friend is a good substitute because it doesn't seem as harsh as the powdered stuff.

[@UncleScottsKitchen]

I remember Bon Ami from when I was little but I have not seen it lately (at least around here)... will look for it!

[@ericfielding668]

I was away on vacation this past summer and stayed at two places with induction burners. Having never used an induction cooktop before, I had to figure them out. One had a full range setup where the induction burners worked fabulously well. The other was a double cooktop where the burners worked like a non-inverter microwave - that is, 50% power means alternating equal time between 100% and 0% power. It was impossible to simmer anything small (i.e. reheating a turkey breast in sauce) when the power jumped between full power and no power.

[@panzerkiller13]

Wow... that's such a stupid design concept I'm shocked it made it past the drawing board! I guess someone was thinking "Oh, well the same amount of watts of energy would be used over a given amount of time" without taking a moment to think of the real world.

[@ShaunueberKlemke]

Seems to stand out as being more versatile and less maintenance versus cast or steel pans. But I am wondering if you already have a good stainless pan, say a Demeyere Proline, do you think the Staub would be a little redundant, fun factor aside?

[@nonono4160]

Even on low heat stainless steel tends to burn stuff if you leave it for long. Cast iron is much better if you want to stew something, but the problem is that iron is reactive and leaving liquids in the pan for long is not great. Especially with acidic food like tomatoes. Enameled cast iron solves this problem. In my expetience shakshuka is best cooked in enameled cast iron pan.

[@Visitkarte]

There‘s food that‘s cooking the best in enameled cast iron. So, you should consider getting one if you are ambitious cook but don’t break your bank for it.

[@KatyInNH]

Hi Scott! I am wondering if you have a link for the standing light used during the Steak segment? I looked in your store but couldn’t seem to locate it. I loved this video!

[@UncleScottsKitchen]

It's a Fovitec adjustable LED. Not too expensive... I think two lights with stands were less than $200. They don't make this model anymore, but there are updated models available.

[@KatyInNH]

Thanks so much!

[@c-LAW]

18:12 "don't fear the kale". Isn't that a Blue Oyster Cult song?

[@curtismatsune3147]

More kale bell!

[@c-LAW]

@@curtismatsune3147 Awesome reference!

[@neen79]

The best frying pan 🍳 👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽

[@battiekoda]

I love that he's giving us some battle tips before he even gets to the cooking tips!!!! 😂❤

[@HappyGuy11]

I have a couple of enameled Dutch ovens and several cast iron skillets, but had never considered an enameled cast iron skillet. Thanks for the informative review. I think I'll major in regular cast iron (for most meals) and minor in stainless steel (for acidic sauces), due to the high cost of enameled cast iron, the fear of chipping the handles in regular use, and the fact that the enameled cast iron is both less non-stick and less durable than uncoated cast iron.

[@markjlewis]

Great comprehensive review, very enjoyable to watch. I have plenty of Lodge raw cast iron cookware here but your review has made me think I need to add a Staub to my kitchen hardware. Fortunately I'm somewhat closer to France than you and prices in the UK for brands such as de Buyer etc are closer to the local price in France but I'll need to track down the best offer.

[@JustinEmlay]

I'll never understand why US vegan food always tries to emulate meat. There is an entire world of amazing vegan food out there.

[@JustinEmlay]

I love it when I go to someones home, see them cooking, making a horrible splattering mess on their stove then hand them the best advice my grandfather ever gave me. Get yourself a couple of great pots. Cook everything in them, no splatter. You're welcome.

[@isohaven758]

My great grandmother taught me the same thing. I've never owned a cask iron pan. The only pan I have is for easier things like eggs. All frying and sautéing is done in a pot.

[@UncleScottsKitchen]

I will take this under advisement! What about steaming problems?

[@JustinEmlay]

@@UncleScottsKitchen I do not know what you are referring to? Steaming problems?

[@pacman_17]

Can you review the deBuyer "Blue Carbon Steel Country Fry Pan"? Not sure why you haven't review them yet? Hard choice between the 9.5 or 11".

[@hepgeoff]

Can you tell us the make and model of your IR temperature gun?

[@sysopr]

The key is to get an infrared thermometer has emissivity (EMS) setting, which will allow you to measure different material surface. They are about $30 on Amazon.

[@WayWordWay]

@@sysopr and better yet to have one like some of the Thermoworks models which have a port for a contact probe. It's quite surprising how emissivity can be off on some items compared to the contact probes.

[@ejfudd5176]

You should try out one of those mirror finished lodge pans to see if it’s worth it.

[@BlackJesus8463]

8:52 nice flip

[@UncleScottsKitchen]

Almost more of a roll...

[@anon1176]

Please add the Vermicular Fry Pan (ideally the oven safe skillet) super thin enameled iron pan to your list to buy. I want to find out if it’s good. Because my husband won’t ever clean up anything that isn’t dishwasher safe. Also, have you ever tried dawn power wash on the Staub?

[@jeremyrobertson223]

If people are afraid to use butter then they may also be afraid of delicious food

[@WayWordWay]

Well I spent a bunch of money this month and got three pieces of lodge enamel cookware and two Staub pieces. I really like my 4 quart StaubDutch oven, and this episode saved me a bunch of money on it, and LOVE the USA made Lodge pans and 7.5 quart Dutch oven. The Staub frying pan I got looks marvelous in that yellow, but I am really unhappy with the quality of construction of it. The bottom enamel is a bit rough, but that's ok. The sides however have two sections which cover about 3/5ths of the diameter and they are with a fine but very rough texture, similar to (and I'm not exaggerating here) my wife's nail files. I can't wipe it with neither a paper towel as I'm accustomed to, nor with a dish rag, as both leave a fine layer of shavings stuck in the material. Gee, I expected much better from a vaunted name like Staub. My lodge pans on the other hand are smooth and silky. This experience kind of messes with my long held beliefs and while I'll keep both Staubs - those will be my last.

[@MarthaCatMom2001]

Rough enamel is a manufacturing defect. Staub should replace your frying pan under warranty.

[@WayWordWay]

@@MarthaCatMom2001 I wondered about that, but my only two objection to waranty work are firstly that it's on the side of the pan, kind of opposite the handle, not on the bottom and so it has minimal impact except in the process of drying after washing. I can deal with that. And secondly the expected shipping costs may be fairly expensive. I absolutely love the color and the size and shape of it, so I just have to put my perfectionist self on pause, I think. I got it for a fantastic sale price - thanks to watching this channel.

[@rexiioper6920]

switched to the Uncle Scott method of cooking eggs in a stainless steel pan and although my yoke broke when cracking the egg it otherwise worked like a charm

[@annabizaro-doo-dah]

Staub reveiw (my favourite cookware) AND a Lord of the Rings Samwise Gamjee reference!! (Favourite films)What more could i ask for?😊

[@UncleScottsKitchen]

Whenever I am making the vegan jokes, in the back of my mind I always hope Anna finds them funny!

[@tr_vmi4844]

I love mine!!

[@allymoeller5328]

You should do a video showing your entire collection & favorite pieces!!

[@abyteofgeek]

18:08 good pronunciation of "bruschetta" 😉

[@UncleScottsKitchen]

Spent a little time in Italy so any time I hear "bruSHETTa" it attacks my ear.

[@kilroywasnthere123]

Good video. Is the Staub brand worth the extra money or do you think a cheaper enameled cast-iron would get the same results?

[@somechessguy]

Depends on how cheap. Staub and Le Creuset use multiple layers of high quality enamel. A very cheap brand often will use fewer layers + lower quality enamel that will chip easier. A decent brand might use the same number of layers but the enamel quality could still be a bit lower. Staub is already fairly reasonably priced if you find it on sale though so personally I'd spend the extra cash. Full retail price? Sure some cheaper alternatives could make sense for better value. Durability still won't be the same but if you're careful you can still get great lifespan out of some other brands yes.

[@rexiioper6920]

Staub and Le Creuset are much lighter and more manoeuvrable than the cheaper brands.

[@WayWordWay]

@@rexiioper6920 if that were true it would be a disadvantage for those two brands. Cast iron has a poor thermal coefficient and needs mass for more even cooking. But in fact, looking at weights compared to the USA made Lodge, they seem to use the same thickness. Let's not forget that the thinner the cast iron the more likely that thermal shock can destroy a pan if not babied enough. Metallurgy 101 ;)

[@AverageReviewsYT]

My staub is still going strong.. even after falling on my toe and causing it to black and have to be popped with a needle lol…ugh.. I still love it

[@randomgenerator-lp5yl]

Do you have the staub chistera with a glass lid? I have 4 staub pots and its my absolute favorite.

[@WayWordWay]

I'm considering one - what is the glass lid oven safe to?

[@cricketycrickets3141]

Is it possible to fry them pancakes in this? I got sticky mess in white interior LC

[@UncleScottsKitchen]

No reason you can't fry a pancake in it... just have to get your heat correct and use some fat.

[@cricketycrickets3141]

@UncleScottsKitchen I don't own a thermometer, I'm too broke--spent all my money on staub-ware

[@apistosig4173]

I cook on bare cast iron / carbon steel / enameled cast iron - they're all terrific ;-) - great review Personal Opinion re: Induction Hobbs - ya' ain't gonna' get a decent one affordably. However - performance can be improved (made easier) if using a diffuser.

[@UncleScottsKitchen]

I concur on those diffusers... I use a copper one on my gas stove and it's great for long slow simmering.

[@WayWordWay]

I like that cookbook. I wonder how the Kindle version is compared to the hardcover? I tend to like viewing recipes on my 13" iPad in the kitchen because of my tired old eyes, but some are quite inferior to the printed books.

[@UncleScottsKitchen]

I haven't tried the Kindle version... if it has the color photos it should be just as good. I tend to get food on my cookbooks and mark in them with pen and pencil... can't do that with Kindle though!

[@WayWordWay]

@@UncleScottsKitchen Well actually, yes, you can. You can add notes to any text selection in the kindle app or highlight the text permanently in a color of your choosing. I think that on the iPad version that you can use markup, which is far more powerful.

[@MadMFox]

Come for the Staub fry pan review. Stay for the zombie survival lesson.🤣

[@annabizaro-doo-dah]

😂 Orks, Zombies, Alien's & cornbread...Staub & uncle scott has you covered!!

[@MadMFox]

@@annabizaro-doo-dah 🤣🤣

[@H4KnSL4K]

Uncle, we would totally still trust you if you took free stuff. But I'm glad that you don't have to.

[@aaronbailey23]

I feel like New York strip is the most overpriced steak ever. Give me hanger or skirt over it any day for cheaper. With that being said, thanks for the review. Very helpful!

[@HappyGuy11]

Very interesting, but I’m already cooking great meals in my bare cast iron skillets and coated Dutch ovens, so for now I’ll skip the coated skillet, unless Costco starts selling them for $69.

[@rexiioper6920]

there are lots of companies selling coated skillets for way less than Staub/ Le Creuset.

[@andrewrann]

I thought you couldn't heat it dry. We have the same pan.

[@AverageReviewsYT]

The only issue I ever see if temp shock with the coating.. the cast iron is fine.. but don’t temp shock the enamle if you can help it.

[@BCSpecht89]

Not true. The key is to start it on low heat and gradually increase the heat over a few minutes or so. With any cast iron pan, enameled or not, you want to avoid thermal shock which could cause the cast iron to crack like the Liberty Bell. Don't pour cold liquids into an empty hot pan. Let the pan cool off at the end of cooking time before adding cool water to let it soak before you wash it. I always let my tap water get very warm before adding to my pans to let them soak.

[@UncleScottsKitchen]

I didn't have any trouble but I think I heated it relatively slowly instead of blasting it.

[@c-LAW]

21:00 this is seriously funny

[@Omanjack]

Portable/Plug in induction hobs in America will never work too well, 120v is just too low.

[@UncleScottsKitchen]

You are probably correct!

[@sysopr]

Staub sent you a lot of their products to you for reviewing, did they?

[@UncleScottsKitchen]

Not a single one... all purchased by me!

[@sysopr]

Make me wondering how would a person buy two enameled cast iron pans and three enameled cast iron pots? They are at least 100, 200 dollars each. Is it too redundant?

[@bajcsi]

@@sysopr Do you see the beautiful 36” stove top and the kitchen? The cost of the pan is probably negligible. That said, most of the year having all the pots/pans is probably redundant. Cooking around the holidays for family? Not at all…

[@Lonewolf_1776]

​@@sysoprsome people collect cars, sneakers, coins etc cast iron and cookware is his thing. He clearly can afford it so what does it matter?

[@sysopr]

People make claims, make comments on the internet. It is up the audiences/readers to determine what claims and what comments they believe. Unless there are proofs, otherwise, audiences/readers can only decide base on their own judgments. And there are none wrong on either ways, as long as we have the EQ not to let these things get into our heads.

[@profchaos9001]

Agree on the droplet trick for the eggs… the temp gets way too hot, eggs at high temp oxidize and get a bad taste and that’s probably bad for the health. Regarding cast iron bad at heat distribution especially when you initially warm it up, it’s advised to warm up cast iron at low temp for some decent amount of time, even 10 minutes (depending on several variables so better do some testing),

[@sysopr]

The water droplet test (mercury ball test) is a technique used to determine if a stainless steel pan is hot enough to add oil for cooking, but it doesn't apply to enameled cast iron. That temp is around 200°F.

[@profchaos9001]

@@sysopr If the pan's temperature is at or above the Leidenfrost point, which is approximately 193 °C (379 °F) for water, the water skitters across the pan and takes longer to evaporate than it would take if the water droplets had been sprinkled onto a cooler pan. Check out the wiki page, nowhere it talks about stainless steel. The effect applies to other materials. People use it on stainless steel because it’s the most difficult surface to cook on without having the food to stick.

[@sysopr]

​@@profchaos9001 The Leidenfrost effect typically occurs within a temperature range depending on the surface material and liquid properties. For my stainless steel pan, the Leidenfrost effect starts around 200°F. I have been using this technique at least twice a week for some time. Unless you are telling me my infrared thermometer is not accurate. And the mercury ball test only apply to stainless steel cookware. It does not work on enameled cast iron. If you can or know someone who can successful make water droplet dances on an enameled cast iron, please let me know.

[@profchaos9001]

@@sysopr check out the wiki page for the Leidenfrost effect regarding temps. Yes infrared thermometers can be VERY inaccurate on reflective surfaces. You might be correct on the materials but I am going to dig deeper on the matter, Im not so sure.

[@sysopr]

@@profchaos9001 My infrared thermometer has emissivity (EMS) setting to measure different material surface. In turn of cooking eggs and steak, I cannot rely on Wiki page, but my stainless steel pan and infrared thermometer.

[@AverageReviewsYT]

Cast iron never heats evenly or efficiently… that’s why I use copper or carbon steel lol.. but cast iron people still be saying how it’s superior in every way 😆😆

[@rexiioper6920]

superior at retaining heat

[@BCSpecht89]

If you like to do a lot of braised dishes or stews that you finish in your oven, cast iron cookware can't be beat. Ovens cycle heat on and off to achieve an average temperature setting that you set it on. That means that the temperature inside the oven cycles above and below your set temperature during the cooking time. The great heat-retension of the thick cast iron levels out these temperature fluctuations so the food cooks evenly. That makes a huge difference in the tenderness and juiciness of meats cooked in this type of cookware. I've been cooking for more than 50 years and tried a great variety of cookware. You can't beat cast iron when it comes to this type of cooking. Enameled cast iron cookware has the added advantage of not needing seasoning or being reactive to acidic ingredients.

[@AverageReviewsYT]

@@rexiioper6920incorrect once again…. Stoneware… lol

[@AverageReviewsYT]

@@BCSpecht89 for heat retention stoneware has always been superior for heat retention in the oven, but it’s also super fragile lol..

[@rexiioper6920]

@@AverageReviewsYT try your stoneware on the hob

[@DimasFajar-ns4vb]

make it wider sir the diameter

[@katniss4670]

In Spain eggs are fried in very hot olive oil until the whites bubble up and get crispy golden brown , they are the best fried eggs you will ever eat !

[@InDerRuheliegtdieKraft-z3b]

Made in France, not available in Germany.

[@godmodewu]

If having a vegan life style is so great, why do a lot of their products try to imitate meat products 🤨

[@4879daniel]

Because that’s what most people grew up eating. Not really a great mystery.

[@Lonewolf_1776]

​@@4879danielwhat you grew up eating is irrelevant. Most vegans scream animal cruelty and want to be "Ethical" but then eat fake meat. Go eat rabbit food. Also, there are plenty of animals and insects killed harvesting grains and plant products, so make it make sense. Mental health is a big problem these days I encourage all vegans and libs to get evaluated.

[@battiekoda]

@Lonewolf_1776 and @godmodewu For many, it's more of a health concern. They may still want to get as close to meat as they can, but with something that won't trigger something in regards to their health. But, then again, why do you care? You seem so put out about it. For many, it's not that they don't like meat, they just want an alternative that still gives a 'meat-like' satisfaction. And @Lonewolf_1776 Why is what @4879daniel said irrelevant? You asked a question, they gave an answer. Just because you don't like it, doesn't mean it doesn't matter. There are a myriad of reasons for people to make that choice. Just because YOU wanna make them all out to be uneducated or whatever doesn't make you any better or right.

[@PDXTundra]

@@battiekodanice reply, Karen. You really told him!

[@gray923]

Because we are made to eat meat.

[@PDXTundra]

We NEED your mom’s cornbread recipe! EDIT: found it! kzbin.info/www/bejne/n4KQYXmen62jpposi=mLKnvcJoZYvrqS54

[@theredbar-cross8515]

I don't really see the point of enameled cast iron fry-pans and skillets when there's stainless steel. A SS pan will do 95% of the things enameled can do at a lower price, less maintenance, more durability and lighter weight. The marginal gain in heat retention really doesn't do much in a fry-pan. SS pans brown meats just as well as any cast iron. And with enameled, you don't have the benefit of seasoning either.

[@UncleScottsKitchen]

If I could only have ONE fryingpan, it'd be a stainless steel mostly for the versatility. but we always talk about the Three Pan Strategy... I like having a CS and CI too. CI is great for cornbread in the oven!

[@zia_kat]

i have a few staub enameled pans and they are all seasoned now. they are nearly zero maintenance, mostly just wipe clean and as nonstick as my carbon steel.

[@theredbar-cross8515]

@@UncleScottsKitchen I'm glad you rate SS as the universal choice. That's what I'm leaning towards nowadays as well. It's so much easier to maintain than carbon steel, while it does require more technique to use. But it does everything.

[@steven3335]

​@@zia_katyou don't "season" enameled cast iron. Don't spread misinformation.

[@zia_kat]

@steven3335 you’re wrong

[@alexworm1707]

Pale fried eggs are terrible, if you want that just poach it, at least it will be healthier.

[@rufus_the_cat]

What about green eggs and ham?

[@WayWordWay]

That's a matter of opinion - some of us don't like our eggs to be like rubber.

[@alexworm1707]

@@WayWordWay rubbery eggs are equally as bad.