The New Stargazer 10.5" Cast Iron Skillet
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- Опубліковано 21 сер 2024
- This is a video of me opening my new Stargazer 10.5" unseasoned cast iron skillet. I was an early supporter of the Stargazer Kickstarter, so this is skillet #102 out of 250 from the first production run. It weighs in at just over five pounds and the surface, as you will see, is stellar. I will post more videos once I get it seasoned and begin using it. Thanks for watching!!
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www.stargazerca...
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Videographer: Kristen N. Rogers
My wife love cast iron , she says hitting me in the head with an aluminum pan would be a waste of time
🤣🤣🤣🤣🤣🤣🤣
Hehehe. Sounds like you got a keeper.
l.o.l.
...LMBO - I LOVE YOUR WIFE - AND - AGREE - TOTALLY - "GOTTA GET TO THE WHITE MEAT" - LOL - (JUST KIDDING/ WE'D/SHE'D NEVER DO THAT...) - ALLEGEDLY
Lol
What a gorgeous skillet! It looks like it is very well made and will last forever. I am definitely placing this on my Christmas wish list.
The price on stargazer's website is $115 for the 10.5" in May 2020.
$110.00 as of January 2 2021
I'd pay $55 for one.
That's very nice looking. I can't believe how smooth the interior looks. I thought it was stainless steel on the inside. That's great that they put a handle on the other side too, as it helps when lifting a heavy skillet full of food.
I am sold. I must have one. This will be a great addition to my FINEX...
sir I would say about a year ago I found one of your videos for seasoning cast iron since then me and my wife where looking to purchase some very expensive pot and pans that will last a lifetime. after watching your video it saved me way more than 3000 dollar and are cast iron will last a lifetime also with a much much cheaper price for that sir I thank you.
iwantosavemoney I agree. This channel is extremely informative.
I bought a pack of three CI pans for $20. Yes, they are made in China and sold at Walmart and I bought them to see what the hoopla was all about. I love them. I use the largest most (12 inch) and consider the accompanying 10 and 8 inch pans as a bonus. That works out to a touch more than $6 per pan. Quality is great as well, I mean ... they're cast pans, how can you screw that up? Certainly not as nice as the one in this video for sure, but as starter set, they are great. My Mom's CI pans I would love to have, but I think my sister took them and doesn't use them ...
Vince Lok
What are "CI" pans?
GorgeousRoddyChrome Cast Iron lol.
Cast Iron
Can't wait see how it comes out when seasoned.
never heard of "Stargazer" cookware,never seen such a nice finish on a new skillet...my compliments on your choice
It was Jean Luc Picard's first command.
Danny that is the best comment
I received my Stargazer a few months back, waited over a year for it. They communicated with me by email explaining why it is taking so long. I will tell you this the wait was well worth it. It is super nice.
Hey! I watched your Mac and Cheese video and used your recipe, I just have to say it was the BEST homemade Mac and Cheese I had ever had! Thank you for sharing it with the rest of the world! Keep cooking! And I love watching you cook! You should post more cooking sessions!
Thanks!!
I have been waiting about two weeks now to receive my new Stargazer 10.5" skillet, and of course want it now so I can begin seasoning it and putting it to work. If it is anything like the old skillet I have from my grandmother it will be great, and leave me a happy camper.
Doesn't seem like you ever did a performance review follow up to this. Would be helpful.
I was hoping for a seasoning video from somebody that actully knows how to season one.
First off let me say that I love and really appreciate your videos. Thank you for the great instruction. I use my cast iron pan 4 to 5 times a week and can't live without it. Your seasoning video has made my pan look even more phenomenal than it did before I came across your work. Thanks for that. Since I took and used some of your knowledge, I'll leave ya with a little of mine... (I'm sure you know this but the dad in me has to remind you :)). Don't put that filthy box on your cutting board. Just like our cast iron has pores to hold onto seasoning, our cutting boards do too and you just never know where the heck that box has been. You know the whole cross contamination thing. Anyhow, that's my lecture for the day. All of that said, thanks again for the awesome videos. Keep it up and have a great Holiday season.
The maiden voyage of the Starship Stargazer. It's un-ending mission: To explore strange new cooking methods; to seek out the extreme ends of the culinary envelope . . . . " And, I gotta' get me one!! Woo Hoo!!!
Thanks for sharing Jeff! This skillet looks amazing. I love that surface finish, and the overall design is wonderful combo of classic/modern . And $80 is such a great deal compared to someone like FINEX that costs twice as much! I gotta get me one of these!
I had a FINEX that I paid a lot for, wasn't good on a glass top - would warp when heated. Was fairly nice, good customer service (first pan was warped out of the box). Oh yeah, FINEX had a lid, which I think is why I tried them out...
I got mine in late 2021. Once they changed the finish. Love it. I ordered my pre-seasoned. Love it so much that I ordered the 12 inch. The when they came out with the 13.5 brazier I ordered it! Peter and his team are making some awesome cast iron!
Great looking skillet. I used cast iron for camping when my girls were small but my late wife was not into cast. I have retrieved my cast inventory from under shelf of cabinet and will be cleaning them up for use again. Thanks for video.
Thanx for showing us your new and improved Cast Iron. Thinking this is what I would like to upgrade to once these the handles on my CH. made pop off.
want to hear something weird? i have never used a cast iron pan in my life. i remember my grandmother using them when she cooked. but i find myself watching these seasoning videos quite often. and i have no idea why. lol
your inner cast iron is calling out to you. heed the call! :D
***** lol
If I were you, I'd cook with that pan. Why? Well, since it was your grandma's, you'll never sell it right? So even if it's worth $1000, $2000, whatever ... it's just taking up space. And it's worth that much because people are willing to pay that much so they can cook with it. Heck, I would use it everyday and then pass it down to my kids. But that's just me.
Dumbass
Dopey
This skillet is just beautiful!!!! Much lighter than Lodge. The handle is absolutely high echelon. Thanks for sharing this video. Wonderful pan, perfect size, lightweight.
now THAT is a work of art right there!
Beautiful no gorgeous it looks like stainless steel.
Very pretty pan! I love the old and the new, but my Griswolds has got to be my favorites of all!
Loosely speaking, Stargazer made a cast iron skillet in the same shape and finish as a high end stainless steel pan. Almost a kind of hybrid pan in many ways. The only thing wrong with this pan is the oversized square front handle on the pan. It's is huge, bulky, and takes away from the visual appeal. Make no mistake, Stargazer has a great idea and this pan is a winner. Lodge better wake up and evolve with the times.
mas360, and Lodge offers better value for money.
Yes, Lodge is definitely the best and only logical deal.
@@TheIkaika777 Absolutely. I'll take a Lodge Skillet any day.
Lodge used to make good pans. I have an old Lodge three notch that I wouldn't trade for anything. The stuff they make now I have no use for.
Russ Lehman You are exactly right and I agree 100 percent!
Oh my God that pan is beautiful! If you just showed somebody and, you would think it was stainless steel / aluminum. Beautiful!
What a gorgeous skillet! Im really looking forward to getting ours.
Did you take out a second mortgage to buy it or are you independently wealthy? LOL!!
I bought a cheap cast pan from the Dollar Store a while back. The reason "besides I love cast cookware" was it was made like the older pans having much thinner walls and a nice overall shape. It has made in China stamped in the back. While the weather was bad I started hand stoning it like we use to polish die horns for strike dies. After a day in front of the tv and sore shoulders I now have one that is flat , zero casting pits , smooth but enough to hold the etching of the seasoning. It now has at least 10 processes of coconut oil rubbed thin at 525°F at least 2hrs each process. I dispise new cast because its way too thick and most times the core was off center when casted making one side even more thicker and the opposite thin. They take forever to heat up , more weight to wrestle with while cleaning and storing. For others I've taken their new crappy pans and made them into simple ,but useful cookware. I'll use calipers and find the thick spots and grind the entire outer surface after hand stoning the inner pits out to a smooth finish. I dress the outer grinding marks and give it an all around machined look. Most times they do their own seasoning because to do it correctly it very time consuming for several days. I've never advertised but have a hand full wanting me to do their cast now.
I love this pan....Thanks for the company link.Your cooking and love of the craft are incredible!
Amazes me how some folks will compare what you have to a Wal Mart nonstick cheapie. You spent good money on that pan, and I'm certain it will probably exceed what you expect, simply because the factory finished it nice and smooth. I also like the extra handle. You made a great purchase. It will outlast your grand kids.
Very nice casting! The interior of the pan is amazing, I am going to order one.
My grandpa has a polished Griswold skillets from early 20th century. A friend of his did it as a hobby in the 70s. It still looks amazing. I was always surprised I didn't see it done more often.
Now I understand many people wouldn't want to have there 100+ year old cast iron polished. I will say though. If you take care of it. No reason why they wont last just as long as any other cast iron product.
Also it looks amazing! Like you said it looks like shiny steal.
Wow!! Did he tell you any stories?
WOW! I'm on board to buy one! Price isn't bad for that kind of quality!
That "helper" handle kills it for me.
A 10 1/2-inch skillet is not so heavy that it needs the "help." A small protrusion would be fine, but that handle sticks out about an inch-and-a-half and looks to be about 3 inches long. I have a small city kitchen with an 18-inch sink and limited storage space. That pan would be knocking into things and hard to fit.
I WANT! You are the reason I am using cast iron once again..and it does look like all clad...nice and smooth, very nice to see the Crisbee puck included too...
My newest Lodge is at least 30 years old, my oldest have no idea, probably early 1900's. Lodge has been around since 1890 something. I use on SteenSmokeHouse and will be doing more soon. Be interesting to compare Stargazer to 90+ year old Lodge. I love made in USA and a great idea.
I got my Stargazer a month ago and I love it. One thing that I've noticed, however is that there was a bit of pooling when I seasoned it, even though I wiped off the excess. It might have to do with how smooth the surface is. It still works great, but not as beautiful as a completely even seasoning.
That is a beautiful pan it sure doesn’t look like cast iron. I bet that will cook some good food. I love it’s made in the USA. I hope you show us how you season it and show how it cooks. Good man about reading the instructions, my husband never did that and he was an engineer and I can’t tell you how many things he put together wrong. You must be an awesome cook.
That handle is a thing of beauty by itself.
The wife and I LOVE these pans. We have 2 of the 10.5 inch and 1 of the 12. She made me get rid of all my Lodge. I have a few pieces I have kept since I smoothed them off myself. She didnt make me get rid of any of my good stuff though (Griswold, Wagner, Finex and Butterpat. Have a few others but its limited to like 1 of that brand). Anyway we use Stargazers over all the others if that says anything. Love them and cant say enough about them. Me personally bought them unseasoned and did that ourselves. We prefer Flax Seed Oil ourselves. A good alternative is olive oil, or crisco. And as Kent Rollins says, "Never put nothing in your pan you wouldnt put in your mouth".
I love my Stargazer pan and really want to take the plunge and get a Finex. Maybe I'll treat myself for my birthday lol!
That's a fine looking piece. I've been using nothing but CI for about 15 years and wouldn't touch a non-stick or stainless pan unless my life depended on it. It's a great way to make a pan pizza as well. Falls right out of the pan, golden crispy crust and all. I think I'll look them up and see if I can get this thing in Canada.
Nice handles, big and far from rim. Get a chance to use my John-enameling technique and never season the iron later, no rust, no corrosion, etc. Warm up 4-5 inches above graying coals, new clean paintbrush, bottle of cooking veg oil (ooey gooey and shellacy composition). Paint the upside down surface FIRST (NOT VICE VERSA). Do this and allow to smoke and burn in, allowing the oil to seep into the pores. Time between individual applications ~10 minutes (depending on weather, seasonal climate etc). Do this up to 14-16x until you have a true blue-black enamel shellacing of the surface, and glassy smooth, NO IRON pits (dips or points) not covered. Then turn over and do the INSIDE for the same amount of glassy smooth coating. You must do outside first as this strengthens the outside rim - otherwise doing the inside first (this way) you have the potential to crack the iron. Sooo, outside first, then inside. Just fry butter/oil and eggs, and they will slip right out. Just wipe and store. Any washing is truly not needed - as any true cast iron is heated above 165F and that kills anything on the surface. And this glassy surface disallows any germs from getting into any pores (already filled in). Enamelling-shellacing of the surface prevents any porosity and water/humidity infiltration and rust/corrosion, cracking etc. No more rust !
I have this stargazer, regular lodge and a vintage Griswold. Lodge is cheap but takes almost one year to achieve an well-done seasoned. Griswold is so expensive now , much more expensive than this stargazer. After fully cleaned and seasoned,Griswold works well as expected. This stargazer is non sticky after first seasoning but the seasoning layer is very hard to maintain since it was polished. It took me two years to get a quite bullet proof layer on the bottom but not on the "rim". I can still smell some iron when I wash it. The stargazer is heavier than Griswold so that it can store more heat. This is important for me to stir fry on my hot plate stove. Overall, I'll say after two years these three pans feel same in non stickiness. Griswold is lighter. Stargazer's handle is very convenient. Lodge is cheaper.
I found out about these too late to get in on the kickstarter but I did order one on the website a few weeks ago. I can't wait for it to get here. Looks like it will be a really great skillet. Hurry up an post the video of you seasoning it. I want to see how it looks seasoned.
I love your videos. Keep em coming.
I wish I had cast iron like that. All mine is Lodge. It's good stuff, but I really love the longer handle on that. Just gorgeous.
I'm sold and will be ordering soon!
Your wife is so happy that it's cast iron fry pans, and not exotic Italian sports cars, that you love to collect !!!! :-)
Looks pretty sweet Jeff !!!
Jeffery, that is a beautiful pan. I can't wait to see her all seasoned up and cooking.
I may get one of these. You said it perfectly....stellar! Thanks for showing us.
Awesome! I like how the surface is machined smooth. That's what I don't like about lodge cast iron pans. Many of the old antique ones were machined smooth. I've used an old that was machined smooth, I must say that even after seasoning, the machined surface is better than the grainy surface of one not machined smooth.
you are lucky to get the first run. enjoy your new skillet.
Don't take it personal I love your videos
Thanks!!
Joey19701975 i
I REALLY like uour channel! Good review. I have some cast iron that is almost 100 years ols, it was my grandmothers, my mother's and now mine. I still have the original dutch oven we used to camp with in the 1960's ! My prized possessions!
Thank God for fast forward !
That is one beautiful cast iron skillet, tired of using those rough surfaced ones!
I really like the handle design, but the entire skillet looks incredibly well made.
My wife has a 12" Lodge... I have one of these. I love it.
Nice looking StarGazer skillet ❤️
Wow! the new modern classic.
Very nice, can't wait to see it in use.
I ordered mine in July. Expected delivery in November. I'm hoping it arrives before Thanksgiving, since I hope to cook something in it for our family dinner. Great video and can't wait for mine to arrive. I also got mine unseasoned. I just like to season myself!!!
That is a great looking pan. That finish on the inside is the best I've seen from a factory finish. And it's numbered too!
....
Great, now I want one. Lol
Dayumn! They slick em up nicely!
I've never seen an unseasoned cast iron skillet. Pretty cool..Thanks..
Sir,that looks great. Many meals with it.
Wow, so smooth inside. She's a beauty!
First of all I enjoyed this video. I like yourfactual, no bullshit style. I got into cast iron a few months ago and got a 13 inch and 10 once lodge. I was very surprised to see how rough the finish was, not like my mother's and grandmother's smoother finished pans. I have been reading about stargazer and after seeing your video, I ordered one. I have no idea when I will get it but I think it will be happy with it. I didn't want to buy foreign. So, thank you for your video and helping me decide on making this purchase.
If properly looked after, this skillet might last about 300 years !
The handles have me sold. All the Lodges seem so short and out of balance.
Man they make a nice looking pan. Even got options of getting it seasoned or bare. Very nice and light even at 115$ it's a deal.
A year ago I had gotten a few cast iron cookware and a dutch oven at different times and I love them because of the fact that instead of seasoning it like to make extra work for myself I just let the coconut oil that I sometimes use to season it a whole lot easier and I don't have to spend more money to season these things I let the stove top do that for me easier I love cast iron cookware just don't use dish soap to clean it just ripe it off with a wet wag right after your done cooking it's the easie
Really enjoy your videos...thanks for sharing them. I'm looking forward for my Stargazer to arrive soon too!
That the bottom appears a bit rough is good. I don’t need a pan to slide off the top of the stove because it is too slick 🌝!
Great video and looking forward to more of them from you. I've been using cast iron cook wear for over 30 years and rarely use anything else other than stainless steel now and then.
Just ordered a skillet! $152.00 with shipping to Japan. Well worth it I’m sure! 👍🏾👍🏾👍🏾👏🏾👏🏾👏🏾
wow if i didnt already have a set of cast iron skillets, ide be getten it ! thats a nice skillet !
That is a pretty skillet! New entry on my wishlist.
Just purchased one of these after watching your video. I got a 12 inch Finex after watching one of your videos as well, and although it was expensive I gotta say I love it. The Crisbee seasoning is a great product, but I have to say the apple pie scented crisbee is my favorite.
Apple is my favorite as well!!
You have a first-rate camera person! Thanks for showing new cast iron: I miss the smooth grind on the interior of the classic cast iron pans. I also use beeswax to season/reseason my cast iron and Belgian blue steel pans from De Buyer. Looking forward to seeing what you do with this one!
I picked up what seemed to be an unused 10 inch cast iron pan at a yard sale, unknown maker. It had a little rust on it but cleaned up easily with just vinegar. It was basically gray in color hence me saying it appeared to be unused. The best part, it was only $5.
Good video and looks like a great product. Thier website is smooth and full of good info about the skillets. Gonna order mine next pay day! Thanks for letting me know about these!
Nice video man keep up the great work. And being a positive role model for the youth to do something prouctive and positive. We need more positive role models right now.
Yeah mate that looks pretty good... thanks so much for not going over the top on opening the pack. It is a beautiful thing. Hope you get good use of it.
None of my 10" Lodge pans have the second handle but my 12" does. I do like the longer handle on this one. However, none of my Lodge came with such a smooth interior surface so this may be the reason for the price. I'll be interested to see how it seasoned. I have 22 pieces of cast iron so if I want another one I'm going to have to justify it lol :o)
About half of my Lodge stuff has a "machined"
interior surface. Yes it is NOT a factory machined
surface, but kind of "do it myself" surface job.
I do a "fill the valleys" with seasoning, and "knock
off the hills" with sanding. I think the bits in the valleys
holds the seasoning in place.
I NEED to get one of these, though!
steve
None of my skillets have that great glossy surface but they perform well and I can still lift the suckers. lol I may try your method on one piece just to see what happens. Thanks :o)
TONI T.N.OWL. Make some space! Heaven forbid, sell 1 or 2?
My Griswold pans are 100+ years old. My Wagner and Lodge pans not that old. Griswold stopped production because the extremely fine grain iron ore along the southern shore of Lake Erie got played out. That fine grain ore is why Griswold ironware is the very best ever cast. My Lodge 14" Wok is over 20 years old. It was very rough when new but after 20+ years of being "scraped" with stainless tools it is as smooth as glass in the bottom 1/3 of the Wok. The only real downside is that it is incredibly heavy. The upside is that once place on the heat it will not move. I love all of my ironware. I have way more than needed. I may sell some of my pieces off. As a single guy in my 70's there just isn't any need for 20+ pieces of such heavy cookware. Actually my Wok is all I need. I do like the looks of this brand new pan. The casting appears very robust. I just can't rationalize making such a purchase. By the way, if you buy a Lodge pan. Use heavy stainless turners and spoons. Eventually it will become smooth. My Wagner pans are all as glass smooth as the Griswold pans I acquired in the 1960's.
@@magicdaveable butter? for the tip to use stainless steel utensils on lodge cast iron.
I need to figure out what to buy to sand the interior the fastest way.
I followed your self cleaning oven restoration video and my unmarked Wagner came out great. I performed 3 seasoning cycles and on my first use, I noticed that the skillet was warped. I don't know if it was warped before hand. Anyway, I just ordered today a Stargazer.
Omg someone did make a properly finished cast iron pan thank you for showing me
I see the appeal, looks to be a much finer surface than lodge. Bet its better metal too
Jeff you're killing us! When are you posting more videos of the seasoning and use?? :)
Very pretty. Thanks for the new video.
Looks great, Jeffrey. Thanks for another great video. Can we see what it looks like after you seasoned it?
OMG! That is freaking beautiful! I collect cast-iron and I’ve never seen anything like that, I must have!!!!!.
Ya knowing who made the pan makes a huge difference in how eggs taste!
It is a beauty, I'm thinking of getting one. $80 is a good deal, even with the additional $10 for shipping. My cheapest All-Clad is more than that.
@1:58 "... the surface on that is stellar." I had to laugh at that description of a Stargazer. :)
It's a great skillet. I can't wait for them to make other sizes
I always enjoy your video's. I wasn't aware of a Stargazer brand so this was of interest, and you covered the texture and cost of the pan but I didn't hear anything about comparable weight. Finally decided to subscribe today, keep up the good work, especially enjoy your cooking video's.
"Stellar"....I see what you did there!!
very beautiful and interesting looking I've never even heard of the Stargazer I will have to investigate this further and add one to my collection as I have always used and always will use my black Iron
Did you shoot any video of the seasoning process with that nice Stargazer?
Super nice cast iron pan I must say.
Great looking skillet! Because of your video I ordered one today :) Of course I have to wait for the next batch to come out in August but it will be fun to compare to my Griswolds that I use daily.