Check out the new Stargazer finish. They call it micro texture. After machining and hand polishing they apply a micro texture using a micro abrasive (that’s a lot of micros) to achieve a velvety like surface. Does the surface hold seasoning any better? I will say 100% yes. Check out this video for the egg test and the paper towel test!! I will be sending my old original stargazer back for them to refinish it with the new micro texture! Please check out my other videos where I season this pan in a Traeger pellet smoker and burn in hemp seed oil for a super hard nonstick finish. See the links below for all the products in this video. Also in this video I debut the Smithy spatula. Thing is freaking amazing.
stargazercastiron.com
smithey.com/products/spatula
Milk doesn't have added sugar. It has naturally occurring sugar called lactose, which is where "sugars" on the nutrition info comes from.
Actually some milk does have added sugar.
some foods have natural sugar in them. what you need to look for on the label is 'added sugar' right below 'total sugar' this is the sugar that is actually added to it. lets say it says one slice of bread has total 5g of sugar but the added sugar is 0g. this is good.
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Most of us are here bc of the stargazer skillet but I can attest to what he’s saying about the fish spatula. That style of spatula is the end all be all spatula for me. The way it perfectly scoops under whatever you’re cooking, and the range of motion you have bc of its narrow and unique shape is second to none. It’s the only style spatula that will ever be in my kitchen again.
Right on!
This pan is totally amazing. The engineering and the thought that went into the production of this Stargazer pan is excellent. The handle does not get hot, due to the small empty pocket that was well thought out. And it's a great large curved handle; fits great in your hand! The helping handle is a good size. The finish is smooth, sears everything is great. Someone mentioned that they didn't like the color, because it did not get black lime other cast iron. I find the color unique! Excellent plan! Great job!!!!!
Agreed! Thank you!
And me too. I like the bronze
Glad I found your videos. Was looking to buy a new skillet and needed comparison between the Grisworld and Wagner which I have. Being watching all your videos about these skillets. They're really helpful . Thank you so much. Keep up the good work
M v thank you so much! I just got a Smithy. I’ll be doing a video on it in the week or so.
Brilliant, that is why lodge started leaving a bit of rough on its pans, it gives a key for the seasoning.
Dennis Nowland makes sense
Yes cooking fats and properly mined salts are nowhere near as harmful as they say, but they force that sugar heavy processed food to us. I would choose a Lancaster or Field cast iron skillet before a Smithy. Smithy might have a similar hard to hold seasoning issue as the earlier castings from Stargazer. Both my Stargazers are the newer texture and they are my most used and favorite skillets.
Thanks!
Enjoyed your presentation. I also enjoy my Stargazer skillet.
Thanks!!
I've ordered the Stargazer but they are behind due to having to close down. In the meantime I purchased a Wagner Ware from 1920s, Lodge 3 notch 6" from the 1950s, bacon & egg pan by Wagner. Brought them home & cleaned them up & they are beautiful. Working on a second seasoning for the bacon & egg pan & a Lodge that is going to my daughter. LOL Old pans are great. Take some work but cook wonderfully.
Leslie Lang that sounds like fun thanks for sharing I think those old pans with character are really great!!
Interesting. I expected to see a chorus of rebuttal - claiming seasoning clings better to smooth as glass texture and is the only path to non-stick nirvana. Very pleased with all my Lodge cast iron. However, I do like to see what's up with other brands. And I just can't resist seeing food cooked in cast iron. Drooling over your eggs instead of cooking something in my new Lodge skillets that arrived today. Thanks for sharing.
chesh kat thank you! I appreciate the kind comment!
I don't know what you were watching but they do not add sugar to milk unless it's flavored lime chocolate. Nice pan though.
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Nice ad for new pan :)
thanks!
Great video!!
Thank you!
Hey! was previously commenting as my band The Elovaters. So, after a week or so of using the Smithey, do you have an opinion between the Stargazer's micro abrasion bottom and the smithey glass bottom style? I bought the three piece Smithey pan set a few weeks ago and LOVE them, however, i have had to reason them three times now when some markings happen, or some of the seasons comes off running them under hot water after cooking. not a big deal, but just wondering!
Jackson Wetherbee i’m experiencing the same thing. I was actually shooting a video on the Smithy and a big chunk of seasoning flaked off. I’m going to wrap up this video and then do a separate video between Smithy and stargazer finishes which is better. Spoiler alert the stargazer is better.
YOLOfotos 🤦🏻♂️🤦🏻♂️ haha.
Waiting for 4 days for my 12” stargazer to ship. Looking forward to it. I’ve always been told to use wood or anything but steel. You’re having luck still using metal utensils on cast iron?
yes, as long as you do not dig into the surface metal is fine. i mostly use plastic though.
I had no idea they started doing this with their finishing. I have the 10.5" and it's just like yours. I quit trying to season it and just slap some oil or butter in it before I cook.
bluelude2001 if you call them they will refinish it for free. Check out their wed site. I’m having my 10.5 done.
Did y’all have it done? Was it worth it?
@@joevans8636 nope. Gave it away. Too much hassle.
When are you going to upload your review of the Smithy Pan!
THE ELOVATERS hi. I’ll be uploading this week. Wanted to get a few things cooked in it! Thanks for watching. I really appreciate it.
I researched online about how to make ghee. It does not burn at higher temperatures. Great in cast iron cooking
Thanks!
Hey there! Great video. I bought one of the original batch Stargazers years ago, and always was frustrated by the seasoning difficulty. It rarely gets used these days as a result. Now I see from your video that they are offering refinishing of the older skillets? Did you send in your old skillet? Did it make a difference? Would love to know if it's worth it. Thanks!!!
totally worth it. makes a big difference. the seasoning sticks like it should once the micro texture is applied. thanks for the comment
Polishing and smoothing your cast Iron cooking utensil will make it more sticky than super glue and destroy it 100% , I tried this on one of my skillets , followed all the directions to the letter , And no matter what I cooked or with what oil / fat ,or temperature everything stuck Like the proverbial shit to a blanket , And the seasoning came off and simply would not stick fast at all I have been trying for more than 4 months now trying to find a way to re create the rough finish , A friend came up with the idea to find some where that could shot blast it so I decided to do this it was blasted with a fine rought sharp median , that produced a grey abraded finely rough Finnish , I then seasoned it fully 3 times ,result almost 100% perfect with almost not a trace of sticking and the seasoning is remaining in place no issues
Great Info thanks for the comment
@peterg791 Totally agree with you, i've made the same mistake on one of my lodge prologic skillet. The one wich is not polished is non stick and the seasoning keeps on it and the other that i have polished has becomed very shiny and everything is sticking on it. I shoudn't have polished the skillet. Big mistake. Never do that because after that the seasoning is not able to fix anymore on the skillet.😢 As on DIY when you are polishing some wood you take 120 max to apply some finishing after, if you use 300 or more your finishing doesn't stay correctly and for cast iron it's the same. That's what i have learned from my mistake. Excuse my poor english....i'm a french man 😅
@@titititi8102 Hi , Yes everything that you found out and experienced, is exactly what I also found , I have had some other people also tell me never do this polishing , as many of them , or people that they know had done this and said that the seasoning simply would not take or stay in place ,and no matter what they tried and made their skillet's simply unusable , Interestingly some also got their skillets shot blasted like I had done and said that this worked very good and restored them to take and hold the seasoning perfectly with very few sticking issues and Quickly with daily use became better than ever , As for myself there is no way I would ever again try this polishing on any of my lodge appliances as in my opinion it totally ruins the utensil , have a great day and good luck ,
@@peterg791 hi thanks a lot for your answer. Please what do you mean exactly by "shot blasted" to restore the seasoning of the skillet ? With a rough electric angle grinder ?
@@titititi8102 Shot blasting , is just the same as Sand blasting to remove heavy corrosion & or heavy built up of paint like is done in ship yards , I found a company that were specialists in carrying out restorations on various types of equipment and on wrought iron , so I took my polished skillet to them and a new lodge skillet to show them how the surface needed to be the company told me they would try to replicate it on the polished one Four days later they called me to go and take a look , they had got a very evenly abraded Finnish that was a little rough , so looking at it I though that how it looked that it was about 70% like a new one all be it a bit more uniform , so I took it carried out I seasoned it Three times then tried cooking in it And it was 90% better very very little sticking so I then seasoned it again and carried on using it daily and to date is very very good The seasoning stays perfect so far and zero sticking problems ,
YOLOfotos, Which pan is your favorite (Smithy or Stargazer or Field) that you would recommend for mainly on stove cooking?
Stargazer has the best finish hands down and for that reason it’s my favorite. The seasoning just sticks better. Smithy is my favorite design. It’s lighter and a perfect shape. Food is easier to turn move slide around in the smithy.
But you have the chef skillet from smithey correct? That is a lot lighter than their regular skillet. Reg skillet is heavier than the stargazer. I have the smithey 12 in with grill pan lid. And a field. Was looking at stargazer or Lancaster. Hard to decide. Stargazer is so long though so takes up more storage space.
Man, you spent more time talking about the evils of sugar than you did about a new pan! I watched your video to get an insight into the new stargazer pan.
Sorry!
Sounds like lodge is got it right! Go figure! !! They've been at it awhile! !!
They sure have they must be doing something right!
My Stargazer beats the snot out of my Lodge pans, lol. All around better cooking experience.
@@kellogg2185 I think any of these craft pans are better than a lodge. However a lodge will still get hard and cook your food and I guess some people have extremely simple cast iron expectations because you cannot convince them otherwise LOL
First time here. Is your cooktop induction or electric?
Electric
I went to Wal Mart and bought the Pioneer Woman fish spatula for $5, and it's pretty damn good for what it is.
I totally agree. It’s amazing the great stuff that’s low priced and works just as good.
Are all micro textured now? I'm considering buying one but I don't see where it says that on the website.
They've been applying that texture to all skillets for at least two years now. If the skillet has the production date on the handle, it's from the new line with that texture. If I remember correctly, they switched to that finish somewhere around 2018.
Hi, yes. All are micro-texture.
When did this start? My 10.5 from oct 19 doesn't seem to have many issues holding onto seasoning, but I also don't do that hardcore seasoning process and just let it accumulate over time.
mine does do that but its not really an issue
I think I have it on too thick.
nice video
MisterTracks thank you
When did Stargazer start this process? Do you know what they are using for seasoning? I have read that people were having some problems with seasoning the original Stargazer. I follow Jeff Rogers (the culinary fanatic), and he always puts a small (and I mean a small drop) of oil in the pan, takes a paper towel and wipes it around, then adds butter and cooks his eggs. I started doing this and have not had one drop of egg ever stick. If you get time, check out Jeff’s CI collection. It’s mind blowing. Anyway, great video. Always enjoy watching.
gingerchipper thanks! I follow him also. Great videos! Thanks for the comment.
Yeah, the best advice I've heard that really changed how much I enjoy using my cast iron is to use as little oil as possible when seasoning, and always wipe the pan first with a tiny bit of oil before cooking so that you mix fats, ie to put down an extremely thin layer of olive oil before adding your butter etc. The phrase that's stuck with me is to "add a little oil, then wipe it out like you didn't want that oil in there to begin with". Can't remember who I heard it from, but it may have been from Jeff. Now my seasoning is glass smooth and extremely even, whereas before it was splotchy and looked like little tiny drops, and nothing ever sticks to my pans anymore.
That’s good advise. I like that catch phrase!
I sold my Smithey and Field and bought Stargazer and have not regretted it one bit.
how much did you get for them?
That’s great!
Do you tend to use your cast iron or carbon steel more?
Cast iron more.
Where did you get the fish spatula?
Dean Nolder it’s awesome. Here’s the link: smithey.com/products/spatula
How did you get your stargazer to have a black seasoning? Every time I see someone seasoning their stargazer it stays copper in color. I like black seasoning. Thanks!
I'm no expert, but it takes time, and it will get there. I bought new a new Field, Smithey, and Stargazer pan all about the same time a couple of years ago. I don't use them every day - sometimes a few weeks go by. My stargazer is finally starting to blacken. However, it was relatively non-stick very quickly, it's just the aesthetics in terms of blackness were slow to develop. Just keep using it!
Agreed
I have ground and re seasoned lots of pans. They always have a gold or coffee color at first but keep using it and properly caring for it and will blacken over time. It takes a while but as you get there you will love the pan more and more.
To answer your question, you start cooking the eggs right after the butter gets browned a little. Crank up that heat a bit.
thanks!
What size is the micro textured skillet?
this is a 10 inch.
Hi is your newStargazer pan 12"?
Yes it is.
Should have used the whole tablespoon of butter! Interesting about the added sugar.
Charlie Mann fed up. Really interesting documentary.
Nice audio. BTW i got off the sugar hock, it's possible, something simular to quiting smoking ;)
I’d imagine so. Thanks for the comment.
with the amount of butter you used you can fry the egg it on any surface without it sticking ....
Thanks
I have a smithey spatula as well. One caution, DO NOT place it in the dishwasher. That smooth handle will get very rough.
Great tip! Thanks!
I want to see a stick-free cook on cast iron using olive oil only.
I’ll give it a try!
Interesting that you mention that. I want to see people do this with cast iron more instead of just butter. I have a hard time getting non-stick eggs with olive oil. Butter or bacon grease no problems at all mostly, as long as the temperature is no higher than medium low. Butter in particular seems to be wonderfully non-stick as long as it isn't burnt. But olive oil or any regular vegetable oil, I always have problems with for some reason.
@@yearginclarke Yes, butter is stick free. Not sure why.
@@SmithnWesson Butter and bacon grease are the best I've tried. I imagine lard would be good too, but I don't buy the premade stuff as it has no taste like home rendered lard.
You want a curved bottom for your skillet? Think about that for a bit. Also, I don't think a "first cook" in a new skillet means Jack, show me the two-hundredth cook.
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Sometimes, it’s not about the skillet, it’s about the cook. Cast iron is what’s it is. Season the pan, dial down the heat, let it get hot before you add a *minimal* dab of butter, and let the egg cook before you start to worry it in the pan. I do this procedure with Lodge, Stargazer, and two carbon steel pans, all yield the same cooked egg, non stick, all done. This isn’t brain surgery. 😊
Agreed!
I hate when I get a spatula line
I know!! Sucks lol. Thanks for the comment
Good grief if you took that kind of time to make one egg my kids would never get to school
Ben Ames Jr. lol. Well there’s all that talking! Subtract that and you’ll have a pretty quick egg.
Allyn Howell proven bed time sleep aid!
Do you normally do a video review whilst preparing an egg for your undisciplined children that have not been taught how to be on time?
I probably eat 1lb of sugar daily. Im 57, and 154lbs, of lean muscle.. Your brain works on sugar only, it's one of the most important foods you need to perform as an athlete
Good to know!
That pan costs over $150. Why so expensive? You can get a lodge and smooth it off yourself with sandpaper
Smoothing a pan takes hours. For a pan this size someone could easily have 4 hours in the surface of a lodge to bring it to the finish of a stargazer. That said, to each their own. Just explaining one of the reasons for the cost.
I just received a lodge today and good god the grind marks on the outside lip, the fit and finish is absolute crap, but my Stargazer is top notch quality. its like the difference between a Chevette and a Corvette...
@@michaeloreilly8675 it really is a shocking difference when you put them next to each other. People love lodge and for the price you sure get what you pay for.
A lot of sticking of that egg 😆😆… yet people are still saying, “if u use butter nothing sticks” 😆😆 people just don’t get it. I don’t have to scrap or pry my eggs… because it’s seasoned right and heat control. Butter doesn’t do all the work like people refuse to believe
Agreed. I’ve learned a lot since this video. Thanks for the comment.
Did I just watch a man cook eggs! 🤦😄
HawkMillFarm Lol. Thanks for watching!
Ok, so the “new surface” is now very much like the sand cast type surface on a Lodge or Victoria pan at 1/4 the price. They’re all just grey cast iron after all. I think there’s a lot of silliness going on with these new pans. Sure a different design, a different handle that absorbs the heat a little better is fun/good… but is it really $200 Canadian dollars (10.5 inch shipped to Canada) good?? Come on. I have two new little 6.5 inch Victoria pans which cook eggs brilliantly after one seasoning. And they come with a wonderful little glass lid with a stainless handle that fits the pan perfectly. Brilliant little pans- try finding a damn made-for lid for a lot of cast iron pans- it’s impossible in Canada. The Victoria pan is $12.99 US on Amazon, and the lid is $13.16 US on Amazon. Can’t beat that. I hope you’re happy with your pan but I’d bet my money a Lodge would do just as well with some tlc. Ps> you ruined your eggs while talking about sugar. Jacque Pepin adds a little water and pops on a lid … then you don’t even have to flip them. I do that with my little Victoria pans- brilliant… they look exactly like over easy. You would be disciplined severely by any real chef if you even considered serving your eggs to a customer Sir!! 🤣😜
great tips, thanks for the comment. and yes i agree with on the price. It's what you are into i guess. i will say the micro finish is nothing like a lodge. it's much smoother. you really cant compare the two if you saw them side by side.
Stagazer puts more manual work into the seasoning process alone than Lodge into a finished skillet. Do you really compare highly automated bulk production to mostly manual work? There's a lot of cars out there and most of them drive. Still, there's a reason why a McLaren costs more than a Toyota. It doesn't make either one better than the other, just different products for a different group of customers. My Stargazer skillet doesn't cook any better than one of my Lodges (I got more than a dozen of them). But I enjoy using it more as I can appreciate the craftsmanship that went into it. Plus it's much easier to clean due to the smoother surface. That's why I sanded down all my Lodges myself. If I was paid for the time and effort to sand down and reseason a Lodge, it would cost the same as the Stargazer.
Why the hell would you add sugar to milk!?
To make it sweeter
They don't. Milk already contains a lot of natural sugar called lactose. Don't forget, it's not meant to be nutritious for humans. It's power food for cow babies to grow up fast (which requires energy aka calories). And all of a sudden, it makes sense why milk contains a lot of sugar.
Rip off at $155.00. Buy a lodge at under $40.
Thanks
get a chainmail
What is that
have some eggs with your butta? I use vegetable spray for non-stick. Much healthier, but not as tasty!
Ian D ya, no. Can’t go butterless. Thanks for the comment. Hope you’re doing well. Just editing a full tour of Porsche Atlanta. Should have it up this week.
Good grief if it took that much time to cook one egg my kids would never get to school
Scouring cast iron? You need to learn how to properly maintain cast iron
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nice video
Thanks!
with the amount of butter you used you can fry the egg it on any surface without it sticking ....
captain teamtitans thanks.
with the amount of butter you used you can fry the egg it on any surface without it sticking ....
captain teamtitans thanks
with the amount of butter you used you can fry the egg it on any surface without it sticking ....
Thanks
with the amount of butter you used you can fry the egg it on any surface without it sticking ....
Thanks