DEEP DIVE: Testing the new Stargazer 13.5" Brazier. Do you need one?
Вставка
- Опубліковано 21 лют 2024
- This week, I had the opportunity to thoroughly test the brand-new Stargazer 13.5" Braiser.
Stargazer makes some of the best-designed cast iron available, so I was overjoyed when Stargazer's owner, Peter Huntley, sent me one of his brand-new Braisrs.
This large pan is not a usual shape for me so I came up with a plan to test this awesome dish. Roast veggies!
I'm already a big fan of Stargazer so I was sure this was going to be a great piece, but does it make sense to have a pan this size?
The pan: stargazercastiron.com/product... - Навчання та стиль
Glad to see more than just the Cook Culture onion test for this one. I enjoy seeing the cookware in action in these reviews.
Thanks for the feedback!
So many of the things you would want to braise or cook for a long time have acidic ingredients. We're talking tomatoes and wine etc. For that reason I just can't recommend spending top dollar on a raw cast iron braiser, and that's not even mentioning one without an included lid.
This does however still have some uses that an enameled cast iron braiser or a stainless rondeau might be not ideal for, like cooking outdoors over a fire or on the grill. However, if someone were to only own one piece of cookware in this form factor, stainless or enameled cast iron would be my recommendation.
Thanks for the feedback! Good points.
Agree with your observations, I use a leCreuset 3.5 litre braiser, glazed cast iron. Just wish some time it was bigger.
@@maxcontax Le Creuset does make a 5qt braiser that is larger. Might be worth looking into.
@@julianvickers Julian, just spec’d the new Stargazer volume, it is 4.9 US quarts, or the same as the leCreuset 5 Qt or 4.7 litre. Same size! Thx.
That is useful to know I am considering a braisier (Huge investment), and wasn't sure between the 3.5 and the 5.0 Litre@@maxcontax
I love mine, thank you for the review
Thanks for the feedback!
Did you need to scrub stuff off with the chain-mail? Also, would you consider the adding-water-while-hot approach to removing stuck-on food? (And if so, what tool would you use to scrub it with hot water in it? You couldn't use chain mail in your hands in that case)
Would be lovely for paella, anything roasted. And it is lovely enough to be brought from oven to table. That yam dish would be a show stopper for entertaining. I would cut the cauliflower up and place it back in the middle surrounded by the yams and garnish with parsley. As for a lid…a cookie sheet would work until it needed to be removed for browning. I bet a deep dish pizza would be amazing….and foccacia.
You had me at deep dish pizza....
Thanks for the review! Been waiting over a year on this “braiser”a.k.a large skillet to make it to the market. To me, a key element for a braiser is a good lid. My 3.5 litre leCreuset works very well and my Lodge skillets do too, using their same sized lids off my Lodge dutch ovens. The 10.5” Stargazer skillet I have is fantastic but if braising, ie wet cooking, is needed, I have to back up to-my 10” or 12”Lodge skillets. Stargazer has promised lids for skillet sizes and this beast but the great rolled lip in these will be challenging to fit tightly. The oversize is no issue here, I often use the gas BBQ on the deck for heat. No issue in an oven either. Once the lid(s) arrive I will purchase this as a true wet heat simmering Braiser.
I use the Field lids and they fit SG perfectly!
@@Cook-Culture i just discovered the stainless steel lid from my Lagostina dutch oven is a perfect touch fit on my 10” SG skillet. All is well.
@@maxcontax Great!
I would use it mainly for roasting too &I would buy a 12-inch immediately. Thanks Jed
You're welcome!
Pre-ordered mine 4/24/2020. Arrived 1/9/2024. I like it a lot.
Great to hear!
Hopefully, mine arrives in the next few weeks, I pre ordered months ago.
I know they are working hard to get them out the door!
Wow, both veggie dishes you made looked amazing! Did the the Stargazer pan come pre-seasoned, or did you have to season it?
Hey Geoff, all the SG pans come pre-seasoned and ready to use.
I know the brasier is pre-seasoned but you usually season cast iron again before you cook with it. How come you didn’t this time?
Hi, the seasoning from SG is excellent. No need to preseason!
Those yams look so delicious. Thats what I will make tonight. Roasted Yams!
Thanks. Enjoy!!
I agree that Braisers have lids. Would a Lodge 13.25 lid fit?
The rolled lip on the Stargazers are not a good mate to Lodge DO lids, which fit perfectly on their skillets and turn them into little braisers. The Lodge two-handle skillet also fits their 10” dutch oven lid perfectly.
I find Field lids work on SG but have not tried the braiser, yet!
The reason I asked is that America's Test Kitchen firmly believes that most skillets are more useful with lids, an opinion with which I now agree. The Le Creuset skillet lids are expensive and ATK recommends that the Lodge ones fit LC well enough and cheaper. That is why I raised the question. I got a deal on LC lids for my 30 and 25 cm skillets so I haven't gone the Lodge Lid route.@@Cook-Culture
@@johnharper257 I agree with the lid however I have been happily using it without, but as a roaster!
great review. understand the vegetable vibe. would like to see some meat protein cooks if possible. thanks as always!
Vegetable has protein, too.
If by „protein“ you mean „meat“, he eats plant based foods, no meat ever.
Howdy, thanks. The closest you'll get on my channel is eggs but check out my buddy @UncleScottsKitchen He does lots of meat on iron.
@@Cook-Culture Uncle Scott is a wonderful cook!
Hopefully they make a 8" next. It's my most used pan for omelets and pancakes. 🥞🍳
Maybe!
Is this able to cook acidic foods for hours on end without being destroyed? If not, I’m kind of confused as to how this took several years to develop when it doesn’t come with a lid, nor try’s to mitigate this.
I’m genuinely asking.
It can take a bit of acidic foods, but best to stay clear to protect the seasoning
@@Cook-Culture Thank you for letting me know! I was not understanding what took several years since there wasn’t any major innovation, but thanks for your response
At 4.6 litres it is same volume as the larger Le Creuset braiser, which is glazed and has a lid…
Yes, big piece!
Yes I love my Le Creuset braisers.
Make a paella in the braiser
Nice!
Not meaning anything offensive but are you vegetarian? When I think of braising would be meat. Love your reviews either way. But for me the meat would be the true test for a braiser. But that is just me 😊
Would love to see you get away from the seed oils! They’re terrible for you, you e eliminated the nonstick but that’s only half the problem. They’re great for seasoning, but don’t cook with them!
Hi, thanks for that. I apricate your concern. Can you please send me links to any scientific data that supports this. I watch and listen to people state this all the time but I can not find conclusive data to support the claim. Please send to my email jed at cookculture.com. Thank you!
@@Cook-Cultureclick on the [*] at the end of the sentences to be taken to the research file / pdf file. google: Zero Acre - What Are Seed Oils and Should You Avoid Them? I tried to leave a link. but I guess I cannot.
@@Cook-Culture Happy to, I'll put some stuff together!
@@Cook-Cultureseeds oils are main cause of diabetes and atherosclerosis
@sethcatron3725 That's an easy thing to say but so far I haven't seen any conclusive studies that support that statement. Food, the type and quantity, is probably a large part of the problem.