Відео

what about heat ring + induction? does it work?

I know it's not likely, but i really hope you do a limited run of the cast iron skillets with the nice handles again some day...i missed my chance, but would love to be able to give one a good hone. You don't have any extras lying around for sale, do you 🙏

see, never trust an American

wow! super long winded with unrelated information

A 7 min tutorial for making scrambled eggs. You literally can't mess scrambled eggs. Just add oil and eggs

I'm an old guy, who also often cooks for his family. I have been using Dutch ovens for many decades (they are fantastic for so many different things) and I have multiple brands in different sizes from LC to Staub to Lodge and others. For a home cook like myself the bottom shape is less of an issue. Flatter bottom offer more browning surface, rounder bottom for better heat movement of liquids (soups/stews)... but it really doesn't make much difference for a guy like me. LC and Staub do have better enamel but Lodge does OK too. My Lodge (20-30 years old) has a few tiny dings on its outside with normal/careful use. All clean very well. Dutch ovens are the jack of all trades in home cooking. Their only drawback? They are pretty heavy. As I age they become somewhat more of a pain to handle. However, they are still my go to pot.

Most UA-camrs dnt emphasize enough that u gotta let the pan get hot, add oil, let it smoke a bit, drop the egg, then turn to low, and let it cook slowly. It will stick if it is not hot enough.

Why did you guys stop making cast iron skillets?

what temp do you want to have once the oil is in the pan before you put the eggs in

Sorry gas only for cast iron haven't used mine in almost four years

Thanks! This worked for me.

Please make more. I want one!

i bought an amazon basics ... used it 2 times to bake bread and the enamel started chipping off INTO MY FOOD!! the product description keeps changing since I even reviewed my dutch oven.... which was originally rated at 400F now the EXACT SAME dutch oven says 500F!! I just want a dutch oven that does not chip while cooking. not all enamel is created equally.....

This was super helpful! I love it! I just wish it was easier to put on my registry without being through Amazon

These quick zoom in and outs are bothering me.

Heat is what keeps the eggs from sticking. The sad part is that high heat kills a lot of the nutrients in the eggs. I'm experimenting with medium, relatively lower Heat and maybe just waiting longer for them to set

Do you have a decent recommendation for someone who doesn’t like coconut to replace it as an oil?

Chinese crap

I fail to understand where you purchase a certain manufacturer’s product would have anything to do on the product warranty. Can you explain your statements?

I am very sorry to say this, but I'm disappointed with this video. Let's see if I'm clear on what was presented... 1. The conclusion was established that all of these Dutch ovens will give essentially identical cooking results before any testing was performed; 2. Tests were designed and performed on these Dutch ovens that do not involve anything considered "normal usage" (i.e. - "cooking in..."); 3. These tests would either implicitly or explicitly void the manufacturer's warranty, which was only briefly mentioned by saying that there was only going to a brief mention of it without providing any detailed information; and... 4. The reasons provided for the results barely had anything to do with the testing that was performed, other than the presumption that the few that were considered initial failures in the side-impact test were dropped from consideration early on. BONUS! 5. For those who don't realize it, the "side impact" test and the "ball drop" test are... THE SAME TEST! Therefore, the result I came away with from this video was that all Dutch ovens cook essentially the same; all will more than adequately survive normal usage; and I might as well just pick the color that I like because that single point is about as relevant as any information or testing results that were provided. I'm sorry if I sound acerbic, but I keep watching these Dutch oven comparison videos hoping for information that would actually be relevant in making an educated choice among the available options - and I keep coming away disappointed.

Can you pre-heat a enameled cast iron dutch oven on cook-top gas stove? or electric cook-top stove?

The similar heating properties would make sense as cast iron is quite mature and the thermal conductivity is consistent. So as long as the cast iron is pure enough it will be the same

Dude, the oval shaped ones for for cooking roasts... most of which are not square shaped. You obviously do no cooking with these Dutch ovens.

Although not a true dutch oven the dansk kobenstyle enamelware is beautiful

Which brand works best on an induction cooktop? I suspect the lesser weight/thickness of LC performs better. I've had thicker pans that required nearly twice the energy to reach the same cooking temp/time as cheaper/thinner frying pans. ?

So you cleaned a cast iron and switched to a carbon steel... what shoes does a goldfish wear?...

Have you tested Brandalini made in Italy?

I salute You Good Sir! You did this so that we wouldn't :).

What temperature is medium?

What temp u recomended?

Just spending that money, you deserve a thumbs up. Can you put something under the lid to stop losing water?

A lot of the comments I'm reading on here are absolutely wild. "It's made in China I don't want it!" We're past the age of the country dictating the quality of a product. Good products can be made in China. Bad products can be made in the US. It's all about the specific manufacturing company in that region. In my experience, some of the best bang-for-the-buck products come from China such as, for example, Grant Stone boots. The fact that Marquette is willing to A) be up front with where it's made and not hide it, and B) go on camera and cut their product apart and smash it with a hammer tells me that this is actually a good product that's worth the cost. I bought one, and I'm happy to support a company that's willing to go out on a limb to provide a quality product at a good price. Keep fighting the good fight Marquette!

What will you do with them now? Are they useless after chipping?

One thing I love about my oval dutch oven is that full size spaghetti fits without having to heat up a ton of water for a larger round pot.

T Y in the first test, @ 2:41 I eliminated the one pot I was considering.

My tramotina enamel wore off after one chuck roast and batch of chili. I wanna see that enamel test lol

Thank you for posting this it really helped me choose a dutch oven.

Your video covered all but one important question: What kind of oils can I use and is there a recommended type of oil for seasoning a Carbon Steel skillet?

We take waffles seriously in our house ua-cam.com/users/postUgkxUfphIgghPSpAXNq6OG2WRYsFVqylcqMn and worked our old one through many years of Sunday brunches till it finally gave out on us. Our old one only made two at a time, this one makes four! Nicely sized 1 inch thick which are lovely! Now the kids don't have to wait as long to eat our weekly waffle breakfast and everyone's are hot if we wait and eat all together! Setting 3 seems to work perfect for golden brown. Be sure to pour the batter in the center of each waffle square, not the center of the iron like the novice that posted the scorched waffles photo. About a 1/4 to 1/3 cup of batter in each seemed to work well for us. We tested making just one at a time so we could use all the remaining batter and it made it just as fluffy and golden as when we made 4!

This is the most informative video of this year

This video should have never been made. It is never good to blow your own horn. 🤦‍♂️

@marquettecastings. That’s NOT a carbon steel pan, it’s cast iron. Big difference in cooking method

If I just used steel wool, I would wash it with dish liquid to make sure it is completely clean before heating and oiling.

I will never get tricked into buying anything other than cast Iron again. I have probably spent THOUSANDS on cookware and have gotten rid of nearly everything besides a few of my cast Iron pots and pans. Nothing outperforms them, period. Also, the rough surface helps retain the seasoning which allows it to be thicker, more consistent, and more durable. If you are smoothing the cooking surface, shame on you, you don't know how to use a cast iron pan properly. A well seasoned surface makes your pan easier to cook on and clean. The only advantage of carbon steel for cooking is that it responds to heating element changes more quickly. I see this as more of a con than a positive though. I want my cooking surface to retain heat and spread it more evenly.

Good job! Thanks🙂🙂🙂

I would buy if had

Good one! Thanks. As commented on elsewhere, that is waaayyy more oil than needed. A teaspoon of butter spread thinly over the bottom does the same thing. The real secret to the Egg Test is low heat. Then it cooks up beautifully…

Great job!

What’s the temp? Is 300 F to high? How did you know that you needed to reduce the heat?

I have no idea why people insist on saying "PER-tect" the word is PRO-tect. Also, (While I'm at it, because you have wasted three and a half minutes of my time you owe me no less that 30 seconds of your time.) The word "Acrost", "Acrossed". does not exist. The word is "ACROSS". When I hear someone saying "ACROSST" I immediately think of my kids when they were six years old, and I was correcting them. I'm not even going to talk about how wrong your seasoning technique is.