Lodge Paella Pan: BIG Review and Cooking Feature
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- Опубліковано 14 лис 2022
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Uncle Scott reviews a Lodge 15" carbon steel paella pan. We show how to cook paella on a grill, review authentic paella tips from Valencia, Spain, and cook a variety of other foods to see if this is the best paella pan for your money? Are there any warping issues? How does Lodge seasoned steel perform? Find out with our new review!
Equipment & Ingredients in This Video:
Spanish Bomba Rice: amzn.to/3ty8DGi
Zarran Saffron: amzn.to/3TEpO3D
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Weber Grills: amzn.to/3PPO9CF
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#lodge #cookware #carbonsteel #paella #unclescottskitchen - Навчання та стиль
Great job! Thank you very much!
You are so funny! Thanks for your reviews! I just bought one of those lodge carbon steel skillets. I am anxiously waiting for it to come in.
Love your videos and thanks for the inspiration. Yesterday I cooked my very first Paella in my 12" Matfer CSP on my Weber Grill, turned out delicious. Now I just have to convince my wife why I need a Paella pan for my collection.
Awesome review thank you 👌🏻
You're welcome, Kevin!
Paella! I am going to have to try some it looks great, and for now I will try it in my 11" Mineral B pan. You do great reviews.
Being from an Italian family, rosemary is always nearby. My grandfather and dad taught me how to BBQ many years ago, and we throw the rosemary on the coals, a fantastic way to flavor whatever you are grilling/smoking without the nettles getting were you don't want them.
Great job, i also make Paella on my weber, i have huge steel paella pan i have used for years, great for feeding MANY, this looks like a great size for smaller groups.
Thank you so much for this video!!!
You are quite welcome, Melody!
Lol, love the *triple* entendre at 7:10. I've been looking at that Lodge, too, so thanks for the in-depth review.
Thanks for another insightful review, Uncle Scott-U Da Man!!
Thanks, WM!
Thank you for an outstanding video review on that pan. I will be purchasing 1 in the near future. I own several Lodge cast iron heavy skillets and love using them from everything from huge breakfast meals, taco skillet bowls, to making incredible oven pizzas. I wonder how that pan would do making pizza since the area is a larger surface.
Both versions look great Scott!, another great fun video!, hope your family has a Happy Thanksgiving 🦃🍁🍽
I got this pan back in 2019 for $28 and it works great. The rough texture does smooth out as it builds its seasoning and fills in the rough surface. The seasoning appears not to flake off as easily compared to smooth carbon steel but it takes a longer time to make the surface nonstick without using extra oil or fat.
$28 is a screaming deal!
I own that Lodge pan and really like and use it a lot. On my gas cooktop I use Lodges 8inch cast iron Meat Rack / Trivet between the burner grate and the pan. It really helps spread out that heat concentration and it's three little nub 'feet' would probably stop that merry-go-round issue you had.
I'm glad you like the pan. I don't know why but I have so much fun cooking with this pan on my grill. I'm a huge fan of using it for chicken and vegetables.
Edit - I should say that I use mine in a Big Green Egg with the heat deflector and I do notice it spins more than I like. I suspect that it can't handle that much heat.
Awesome video!!
Thanks, James!
Another great review, Scott! I purchased a Mauviel 15.75" paella pan a few years ago and I've just had a heck of a time keeping a seasoning on it whenever I use it as an actual "paella" pan.. All the seasoning comes off into the paella -- much like how your pan sauce dissolved the seasoning in one of your roasting pan videos. It gives the paella a nasty acrid flavor and I'm just not comfortable feeding people dissolved polymerized oil. I've been using the Mauviel as a griddle and dry roasting pan as a result of this. It also makes great pan pizzas, but paella, not so much. 😆 You don't seem to be having the same problem with he Lodge. I might just have to add this to my list for Christmas.
I like your videos. I'm not a totally strict paella snob, but I do agree with the "no onions" rule.
From the Westside of Salt Lake valley, thank you 🙏 I’ve learned so much from your video’s.
Heck yeah! thanks Fred!
We agree! It is never too cold to have a cold beer.
Most of the world's problems could be solved over a beer.
Good review Scott.
I have some Lodge cast iron and one Lodge carbon steel pan. All of them have worked great.
Mine came preseasoned also but I always put at least one layer of Crisco on all my pans before I do any cooking.
Some people grind every Lodge down that they buy. It's their pan but I just leave it alone. I have found that it takes seasoning much better with the texture they produce on their cookware unlike say a Stargazer pan that I had a horrible time seasoning.
Keep cooking and enjoy.
I had issues with the tiny carbon steel pan from Lodge at first but now I love it. Works so great with frying an egg in the morning.
I think people fuss way too much about the "rough" Lodge finish when buying a new pan. I recently bought a few new Lodge pieces after not having bought one in over 10 years (so mine are all smooth), and while I was initially in agreement that they were "rough" it made absolutely no difference in cooking whatsoever and they've already started to smooth out. The issue is way overblown online.
I own this pan and I love it
Awesome to hear! I always feel better when someone in the real world agrees with a review. Do you do mostly paella or other things too? Outdoors or indoors?
Oooooh, a thing of beauty.
Happy Thanksgiving, Uncle! 🦃😄
Same to you and yours, Horse!
Just wondering how many pans and skillets do you have. What do you do for storage?
It all looks good Pal .
Gracias, James.
Did the use of tomato do anything to the seasoning? I never use tomato on my carbon steel pans because I find it strips the seasoning.
Looks great uncle Scott. I got myself a paella pan from Spain recently too, I was surpised how thin it is. Apparently that is correct though as it helps sort of scorch the bottom of the rice and doesn't retain too much heat.
And just for your info putting chorizo in a paella is a bit of a faux pas in spain. So don't ask for chorizo in your paella If you visit Spain!
I think you are right about the chorizo but I wanted to try it anyway. I didn't want rabbit or snails and I wanted something else in there though!
Eh, I make paella all the time. Yeah, people spend lots of energy making sure others know they are committing cardinal sins regarding authenticity, but at the end of the day, if it tastes good, then it's good. Jaques Pepin said he would absolutely make a guest a well-done steak if that is what the person wanted with no reservations. If the goal is to make something authentic, follow the rules, otherwise do whatever you want!
Thanks Scott
I have a Lodge cast iron great pan. However I only have an electric flat top, that spin would concern me. Really nice looking pan, think I'll stick with my De Buyer 12.5 inch paella 🥘.
John
I think that De Buyer is the perfect size for the stovetop... Lodge is definitely more suited for the grill. Those Lodge cast irons never seem to have any warping... much more rigid than the carbon.
As always....Great video Scott! However, I have a question about the saucepan you were using in your video....was that a NanoBond Hestan Saucepan you were using? If yes...I would LOVE to hear/see your opinion on it. I'm in the market for a new cookware set and the Hestan NanoBond and CopperBond are among the contestants. I haven't been able to find very many "unbiased" reviews and would love to know your opinion.
That was a Mauviel M'Cook.... part of a set and I did a review of them if oyu want to check it out: ua-cam.com/video/bTNdRznRyDk/v-deo.html
How do you get your hands on the new design of anti-warping pans? I looked online but it doesn't specify that it's the new design.
If you ever have to use it on a flattop again, maybe preheating it in the stove would mitigate the spinning issue.
It makes for a good pizza pan as well
I never thought about that. I might try it.
Never thought of that... great idea!
Hello. Your videos are very informative.
Have you ever looked in Heritage Steel? Make Stainless steel in Tennessee.
Haven't yet but I will put it on The List!
Have a great Thanksgiving.
So, how do the tomato pastes + carbon steel worked onthis pan? Safe?
If you get to the stage where you want a culinary diversion (cure for boredom) consider grinding and polishing rough cast iron or rough carbon steel. My son hooked me by having me cook in one of his reborn Lodge skillets. The sear quality is head and shoulders above the original. You can do it with a cheap sander, but an angle grinder jumpstarts the process and saves lots of time and sandpaper. Voice of experience: Wear long sleeves, nitrile gloves, goggles, and a good respirator. Is it a mess? “If it ain’t, it’ll do ‘til the mess gits here.”
I wear the same PPE when my wife makes a pan sauce!
You can go too far. Too smooth seasoning will not stick,soaking with vinegar will give a surface for season to stick.
@@waynemorgan5733 I leave about 20% of the pits, and 120 grit is the last.
I think 120 is just right, my first attempt I went to 800. Some times less is more. Keep on smoothing.
Can you do a review on the Matfer 17 inch paella pan? Im thinking about getting one for searing steaks, making paella, other recipes & have a huge family.
I'll put one on The List. If you go with a 17" pan you have to make sure that you have a burner wide enough to handle it (might be obvious). I have a 17" Lodge paella pan and it really doesn't work well on a stove. It's usable but you have to move the pan around a lot. Even 14" pans are tough to work with.
@UncleScottsKitchen Didn't think of that. I do have a Camp Chef Explorer stove I use outside when defrying or searing meats. I dnt use induction nor electric. I do hope that 17 inch will work with the outdoor Camp Chef burner.
I automatically winced when I saw the tomatoes as I've had it drilled into for decades you don't cook acidic stuff in seasoned cookware unless it is very well seasoned - and then you don't do it any longer than necessary.
Excellent point and I will bring this up in a Pancast. The crazy thing that Juaquin told me in that paella advice is that in Spain, they don't worry about the seasoning on the carbon steel paella pans. They don't even try to darken it in. So maybe we need one pan for paella and another for eggs/searing meats/etc.
Came here to say this. 🤔
Also, tomatoes (and anything acidic, for that matter) will not only strip your seasoning but can also leach metals into your food.
@@daverosenblatt4902 I remember watching a video on America's Test Kitchen where they were actually doing tomato sauces and one sauce was cooked in a seasoned pan of some sort. It stripped all the seasoning right off the inside of the pan. So I don't know how the Euros get away with doing the same. It's a puzzle.
Is it possible to share the PDF recipe you received?
HEY!!! I am from Valencia also.... but ummmm, Valencia Philippines. So I don't have a clue about cooking Paella. lol
Hey Scott!! Do we have any updates on the new Matfer designs at Amazon? Are they carrying the new ones yet?
It's been a couple of weeks but the last I heard is that one size was available, another almost ready, and the rest should be on the way in January. I will see if I can get another update and see if anything has changed.
@@UncleScottsKitchen Awesome. Thanks for the update!
the last paella looked way better than the one before, it looked too dry. paella is also a staple food in my country. specially for gatherings and parties. (philippines)
My 12" lodge cs skillet is too large for my electric burner, so the edges are too cool unless i preheat it in the oven. worse, the domed center of the pan makes my egg whites all pool to those cool edges. i guess i'm not eating enough eggs.
Will this fit on a BigGreenEgg and allow the lid closed?
Depends on which model... it really does need about 20" of grill space to be comfortable.... want a little wiggle room in the eggs/kamados because the lids are round and those handles stick up. So it's a 19" pan 2.5" up and not at the base.
It works on my XL BGE.
I would think by calling a piece of cookware something specific (in this case anyway) would limit sales especially being a paella pan. (Ie: I don't do or know paella so I wouldn't need that pan) versus just leaving at Universal as far as giving it a specific title/name. Imho 😊👌
I have to ask, where do you get those Italian pasta bowls that have the blue and red colors?
As crazy as it sounds, I think those were at Costco about ten years ago.
@@UncleScottsKitchen Ahhh, Thanks so much. Keep up the entertaining videos! just getting back into Cast iron and carbon steel and you help so much!
Vaya una paella en teletienda usa; como estará ?🤣
I call mine the bacon pan 🍳
Good that you broke it in with bacon 🥓
When in doubt, cook bacon.
🍘🍚
Did you stay up all night again watching cooking shows?!