Finally! It took this long for somebody, anybody to review Victoria's signature line of cast iron pans! I don't see any particular difference in the two pans. Both look good. Victory makes excellent pans. I have several of their standard pans. I Good job.
I literally just ordered the Victoria signature unpolished not more than 2 minutes before I clicked on your video. I have a Field and a Lancaster but the strange thing is I reach for my Lodge more often. IMO I think the unpolished looked to be in better shape at the end. All of my Lodge pans are very well seasoned and I take a lot of pride in maintenance of all of my cast iron. Very good review of these pans.
Have them all, Stargazer is my go-too for cast iron. For carbon steel De Buyer pro, Matfer, and a very in-expensive Italian one I got from Amazon, that has the Matfer welded pan-handle. I love it as a workhorse pan.
This video was excellent! I bought the smooth pan abot one year ago. It was their first version from their "oops" sale. The pan had a huge discount because of the seasoning problems. The seasoning came right off the first few times I used it. I'm still struggling to get a good seasoning on it. Despite that I have no regrets buying this skillet and the paella pan too.
@@Assimilator702 I would only sand/polish for cosmetic appeal. I have performed significant testing and have found that there is no detectable non-stick difference if the pans are seasoned properly. Both the Lodge sand casted rough surface and a ground/sanded to a polish surface performed equally well. I used the exact same seasoning method for both in my tests. My Lodge pans are now ground/polished flat as I can't go back unless I buy new Lodge which is not necessary. Both perform the same. Ciao
Interesting video. All the Lodge or no name iron that comes my way I put to the grinder and sander. Still textured but not rough. I have to say that they perform just as well as my Stargazer, Field and Wagner as long as I pay attention to temperature, oil, the food substrate, etc. Keep up the good testing.
This was a great video for me. I've had these 2 skillets on my short list of possible new purchases. The fact you were able to test both finishes gives me confidence in choosing the polished finish. I also have Finex, and Lancaster on my list. I have 2 sizes of Stargazer, plenty of Lodge, and a handful of vintage iron. Great reviews. 👍
Just a quick follow-up to my comment, I almost got one of these a while back when they had what Victoria called the "woopsie" sale when the first batch of Signature Series had a seasoning issue. Apparently the seasoning was washing off, they took care of the customers and then had a sale for people who wanted to do their own seasoning on the 1st batch. Well it appears that they definitely corrected the problem. Also your Stargazer is looking amazing, I have a 12" & 10.5" my 12 is in the ballpark with yours the 10.5 is less used right now. Oh I'm definitely ordering the polished style of Signature Series I just love the look of this thing. I jumped it to the top of the wishlist.
Good review as always, but it really looked to me all through the test that the polished pan released better and easier. I would have welcomed a comparison to a Smithey for weight and surface/release as they are also quite polished but harder to "glue" a seasoning to.
Very interesting video Jed! Victoria is making some great cast iron cookware, finish and seams are much better done compared to the American maker! I bought a Victoria 10" skillet because of your recent review. I also just purchased the Victoria Dutch Oven Combo for mainly making breads, this company is doing cast iron cookware that I personally want to use. Their micro texture builds seasoning quite quickly.
Great test! I'm curious how the seasoning maintains over time between the smooth and textured surface. Is the seasoning more durable on the textured pan ? Curious to know if there is a difference.
The signature skillets have just arrived to Denmark and I ordered the polished one right away. Usually I would give a new pan a full seasoning in the oven before the first use. Has the brass inlet to be removed for this, or can it just stay on? Thank you for your always helpful and educational videos, Jed! I appreciate these a lot.
I was gifted the soft or textured version of Signature skillets. The texture was smoother but similar to a Lodge Blacklock skillet. Similar in a grabbing way, but smoother when sliding your hand or fingers across it. That texture feeling is basically gone after a few rounds of oven seasoning and a weeks worth of cooking. I would still like to get one of the polished version skillets too.
I had a $5 sharpening stone for an ax. I use it and do gentle mountain top removal on my lodge pans. When the spatula no longer chatters is done. At first just tiny sparkles. When the get 1/16 of an inch in diameter totally done. Steel spatula. Yes chain mail..
Very nice video and I have been looking for comparison tests as well to see how others compare to my testing. I did extensive testing with my Lodge 10 an 12 inch pans which have been in use for 30 years, with the original sand casted rough surfaces stripped bare with a precise application of seasoning (4 passes with grape seed oil (very light) @400 for 45mins) and the "two potato peel" / grape seed oil 1/2C / non iodized salt 1/2C @ med-hi heat 15mins stirring constantly method. The rough surface pans performed excceedingly well with non-salt butter, ow-med heat (8mins to heat up) eggs gliding, french scramble no sticking and potatoes to perfection. I then stripped the pans to metal and ground/polished the surface. I applied the seasoning exactly same as the sanded rough surface and performed precisely the same frying tests. There was absolutely no perceivable difference. I fully agree, we would be splitting hairs if anything. Now that my two main Lodge pans are polished I will have to live with them. Fortunately, they perform the same, excellent. Last I would again grind/polish if for only the cosmetics of the smooth surface. Great video, Ciao
BTW, I will be adding another test to determine potential improvement of durability of the seasoning. I will strip pans to bare metal again. This time I will apply vinegar to one pan for 15 minutes and the other pan no vinegar. Seasoning will be applied exactly as described above. I will test the seasoning by cooking 10 cycles of french scrambled eggs in each pan with non-salt butter wiping clean with a soft cloth between each frying cycle. What I am looking for is potential better adhesion of the season with the vinegar/etching pan. It will be very interesting to see if there is any improvement. An important note, no metal utensils will be used, only a silicon spatula. I normally only cook with silicon or wood spatulas. Seasoning is supremely important and that is why I safegard scratch it, maybe overkill but seasoning is a precious resource!
@@s1mok just tested stripped bare again and letting vinegar sit 10 mins before same seasoning method. Fried 12eggs, then 6 French omelets. I can say that the seasoning definitely deteriorated with the omelets. However, comparing prior testing this was similar. The seasoning performed better but nearly imperceivable. Takeaway, vinegar is not worth extra effort. Instead I would touch up seasoning. Just to baseline, I have never cooked 24 eggs in one go with a pan. Testing is the only circumstance where I have cooked so many eggs. Note that a professional chef will simply go through many pans to accomplish same. Cheers
@@Cook-Culture It would certainly allow you to investigate something that is much discussed, often stated but that I have never seen tested or otherwise physically examined. Discussions of seasoning often include some comment on polished vs. unpolished (raw sand mold texture). They also often include some reference to the theory that the very best seasoning results from repeated use. I have never seen the statement of the theory followed by a discussion of why. A test between (1) A very well used AND well maintained Wagner/Griswold (both tending to be thinner, lighter and highly polished) and (2) A currant vintage pan that has had had some varied use and been well maintained, would at least allow you to shine a little light to the theory. I would love to read an explanation of what is happening with repeated cooking that would, over a long time result in more durable surface protection. My best guess: It has to do with the sum of the interactions between carbonization AND polymerization taking place, repeatedly, over time, using various types of oil and heats. The carbon has to be playing a role.
Thanks for another great video! I noticed you pointed out some induction issue. Have you changed your mind on induction cooktop and cast iron. Or do you still think it's a good combo?
Great video! I was thinking that the satin/textured pan may be better at creating a nice fond that can be deglazed. Wheras the smooth pan may release more of the fond when the cooked items are removed, thus having less umami fond to work with in the pan. Have you tested for that? I'm intrigued at the answer.
Finally! It took this long for somebody, anybody to review Victoria's signature line of cast iron pans! I don't see any particular difference in the two pans. Both look good. Victory makes excellent pans. I have several of their standard pans. I Good job.
So many pans, so little time! Glad to get to this one!
I literally just ordered the Victoria signature unpolished not more than 2 minutes before I clicked on your video. I have a Field and a Lancaster but the strange thing is I reach for my Lodge more often. IMO I think the unpolished looked to be in better shape at the end. All of my Lodge pans are very well seasoned and I take a lot of pride in maintenance of all of my cast iron. Very good review of these pans.
I got the polished one during their whoopsie sale and love it! Putting a skillet cookie in it makes heads turn.
Love it!
Have them all, Stargazer is my go-too for cast iron. For carbon steel De Buyer pro, Matfer, and a very in-expensive Italian one I got from Amazon, that has the Matfer welded pan-handle. I love it as a workhorse pan.
Awesome!!
This video was excellent! I bought the smooth pan abot one year ago. It was their first version from their "oops" sale. The pan had a huge discount because of the seasoning problems. The seasoning came right off the first few times I used it. I'm still struggling to get a good seasoning on it. Despite that I have no regrets buying this skillet and the paella pan too.
Sand the pan with 100 grit sandpaper. Use a power sander or angle grinder if you have one. The seasoning should build up with no issues.
@@Assimilator702 I would only sand/polish for cosmetic appeal. I have performed significant testing and have found that there is no detectable non-stick difference if the pans are seasoned properly. Both the Lodge sand casted rough surface and a ground/sanded to a polish surface performed equally well. I used the exact same seasoning method for both in my tests. My Lodge pans are now ground/polished flat as I can't go back unless I buy new Lodge which is not necessary. Both perform the same. Ciao
Interesting video. All the Lodge or no name iron that comes my way I put to the grinder and sander. Still textured but not rough. I have to say that they perform just as well as my Stargazer, Field and Wagner as long as I pay attention to temperature, oil, the food substrate, etc. Keep up the good testing.
Thanks!!
This was a great video for me. I've had these 2 skillets on my short list of possible new purchases. The fact you were able to test both finishes gives me confidence in choosing the polished finish. I also have Finex, and Lancaster on my list. I have 2 sizes of Stargazer, plenty of Lodge, and a handful of vintage iron. Great reviews. 👍
Glad it was helpful! Thanks for the feedback!
Just a quick follow-up to my comment, I almost got one of these a while back when they had what Victoria called the "woopsie" sale when the first batch of Signature Series had a seasoning issue. Apparently the seasoning was washing off, they took care of the customers and then had a sale for people who wanted to do their own seasoning on the 1st batch. Well it appears that they definitely corrected the problem. Also your Stargazer is looking amazing, I have a 12" & 10.5" my 12 is in the ballpark with yours the 10.5 is less used right now. Oh I'm definitely ordering the polished style of Signature Series I just love the look of this thing. I jumped it to the top of the wishlist.
@@bingster-223 Great choice. I've been using it every day since making the video and it keeps getting better. This is a special pan.
Good review as always, but it really looked to me all through the test that the polished pan released better and easier. I would have welcomed a comparison to a Smithey for weight and surface/release as they are also quite polished but harder to "glue" a seasoning to.
I don't think the Smithy factory seasoning would do well against Signature.
Only on the eggs, everything else was dead even.
Very interesting video Jed! Victoria is making some great cast iron cookware, finish and seams are much better done compared to the American maker! I bought a Victoria 10" skillet because of your recent review. I also just purchased the Victoria Dutch Oven Combo for mainly making breads, this company is doing cast iron cookware that I personally want to use. Their micro texture builds seasoning quite quickly.
Good to know, great feedback. Thanks for sharing!
Great test! I'm curious how the seasoning maintains over time between the smooth and textured surface. Is the seasoning more durable on the textured pan ? Curious to know if there is a difference.
Hi, no difference after several months of use.
The signature skillets have just arrived to Denmark and I ordered the polished one right away. Usually I would give a new pan a full seasoning in the oven before the first use. Has the brass inlet to be removed for this, or can it just stay on? Thank you for your always helpful and educational videos, Jed! I appreciate these a lot.
My pleasure! The brass can stay in place.
I was gifted the soft or textured version of Signature skillets. The texture was smoother but similar to a Lodge Blacklock skillet. Similar in a grabbing way, but smoother when sliding your hand or fingers across it. That texture feeling is basically gone after a few rounds of oven seasoning and a weeks worth of cooking. I would still like to get one of the polished version skillets too.
They are both very nice, but in testing, there was very little long-term difference
So they are no longer selling their smooth finished?
I had a $5 sharpening stone for an ax. I use it and do gentle mountain top removal on my lodge pans. When the spatula no longer chatters is done. At first just tiny sparkles. When the get 1/16 of an inch in diameter totally done. Steel spatula. Yes chain mail..
Really interested how n a pure handle review of Victoria, finex , and stargazer
Interesting. Good idea
After this test I’d definitely choose the polished finish.
NIce!
Very nice video and I have been looking for comparison tests as well to see how others compare to my testing. I did extensive testing with my Lodge 10 an 12 inch pans which have been in use for 30 years, with the original sand casted rough surfaces stripped bare with a precise application of seasoning (4 passes with grape seed oil (very light) @400 for 45mins) and the "two potato peel" / grape seed oil 1/2C / non iodized salt 1/2C @ med-hi heat 15mins stirring constantly method. The rough surface pans performed excceedingly well with non-salt butter, ow-med heat (8mins to heat up) eggs gliding, french scramble no sticking and potatoes to perfection. I then stripped the pans to metal and ground/polished the surface. I applied the seasoning exactly same as the sanded rough surface and performed precisely the same frying tests. There was absolutely no perceivable difference. I fully agree, we would be splitting hairs if anything. Now that my two main Lodge pans are polished I will have to live with them. Fortunately, they perform the same, excellent. Last I would again grind/polish if for only the cosmetics of the smooth surface. Great video, Ciao
BTW, I will be adding another test to determine potential improvement of durability of the seasoning. I will strip pans to bare metal again. This time I will apply vinegar to one pan for 15 minutes and the other pan no vinegar. Seasoning will be applied exactly as described above. I will test the seasoning by cooking 10 cycles of french scrambled eggs in each pan with non-salt butter wiping clean with a soft cloth between each frying cycle. What I am looking for is potential better adhesion of the season with the vinegar/etching pan. It will be very interesting to see if there is any improvement. An important note, no metal utensils will be used, only a silicon spatula. I normally only cook with silicon or wood spatulas. Seasoning is supremely important and that is why I safegard scratch it, maybe overkill but seasoning is a precious resource!
What was the result?
@@s1mok just tested stripped bare again and letting vinegar sit 10 mins before same seasoning method. Fried 12eggs, then 6 French omelets. I can say that the seasoning definitely deteriorated with the omelets. However, comparing prior testing this was similar. The seasoning performed better but nearly imperceivable. Takeaway, vinegar is not worth extra effort. Instead I would touch up seasoning. Just to baseline, I have never cooked 24 eggs in one go with a pan. Testing is the only circumstance where I have cooked so many eggs. Note that a professional chef will simply go through many pans to accomplish same. Cheers
‘Warm but cool’ 😂
Perhaps a test of an old style highly polished CS pan (Wagner/Griswold) vs. a current pan.
Perhaps
@@Cook-Culture It would certainly allow you to investigate something that is much discussed, often stated but that I have never seen tested or otherwise physically examined.
Discussions of seasoning often include some comment on polished vs. unpolished (raw sand mold texture). They also often include some reference to the theory that the very best seasoning results from repeated use. I have never seen the statement of the theory followed by a discussion of why.
A test between (1) A very well used AND well maintained Wagner/Griswold (both tending to be thinner, lighter and highly polished) and (2) A currant vintage pan that has had had some varied use and been well maintained, would at least allow you to shine a little light to the theory.
I would love to read an explanation of what is happening with repeated cooking that would, over a long time result in more durable surface protection.
My best guess: It has to do with the sum of the interactions between carbonization AND polymerization taking place, repeatedly, over time, using various types of oil and heats. The carbon has to be playing a role.
Thanks for another great video! I noticed you pointed out some induction issue. Have you changed your mind on induction cooktop and cast iron. Or do you still think it's a good combo?
Hi, no, I was being impatient. A few more minutes of preheat would have solved my issue
@@Cook-Culture sounds great. Can I ask how big the induction coils are in your cooktop?
Do these need to be seasoned like usual cast iron?
They come preseasoned but should be cared for like normal
On the video the polished Victoria looks rougher than a Stargazer.
The next test should be how the seasoning sticks.
seasoning is meant to stick. That's how it stays on the pan.
@@Cook-Culture I meant relative to smooth and not so smooth surface.
@@UlrichHoltzhausen Ah, yes, the pans are pretty much identical and I find their seasoning to be the same
Those eggs 🫣
Sorry, I’m confused. Is the satin the polished or the textured?
Satin is textured.
it needs to be 30cm not 25
Has anyone ever told you that you kind of look like professional wrestler Adam Cole? If someone told me you guys were brothers, I would believe it
Haha!
Great video! I was thinking that the satin/textured pan may be better at creating a nice fond that can be deglazed. Wheras the smooth pan may release more of the fond when the cooked items are removed, thus having less umami fond to work with in the pan.
Have you tested for that? I'm intrigued at the answer.
Once the pan is well seasoned, it's impossible for me to tell the difference.