this is a great skillet if you're considering buying a new skillet and you want something that's really smooth and american-made this is the one I can recommend
Surface Finish
38 people cite surface finish across 48 products: 99 in favour, 54 against.
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This page is the evidence: every claim citing surface finish, in favour and against, with no argument attached. Where the evidence adds up to a finding, it is written up separately, checked line by line against the claims below.
Who cites surface finish as a reason to buy?
And as it blends, it creates a vortex to ensure that everything blends really evenly.
Cites ease of cleaning, surface finish, power and output
Now, a simple task like the soup is a great exhibition of the full power of this blender.
And as you can see here, the results are a velvety smooth, perfect pureed soup.
Now, this is a good time to talk about the self-clean function, which a lot of blender companies market as a feature, and all it means is that you can add soapy water to a blender and run it, and it does a pretty good job of cleaning it.
Now, certain parts remain completely untouched, so you do need to wash the lip separately, but in general, the container as well as the base of the blender are quite easy to clean.
And despite this mixture getting incredibly thick and lava hot, it created the smoothest puree and the whole garlic which I added in the beginning completely disappeared.
I've made plenty of nut milk in the past and the Vitamix does exceptionally well.
I use about 500 g of roast peanuts and at low speeds once the nuts become hot enough and broken down enough they eventually become this beautiful crunchy peanut butter which turned out absolutely amazing.
The Vitamix 5200, however, is not like most other burgers. As long as you start on a low speed to break down all of those chunky bits and slowly turn things up to high and let it spin for about a minute, you are left with the creamiest smoothie or protein shake of your life with the bare minimum or even no bits at all…
Now, I've made blended frozen drinks with this in the past, like a margarita, and it handled it with ease.
But blending a lot of ice in this tall chamber seemed like a bit of a difficult task. For the most part, the ice at the bottom crushes perfectly. But the ice at the top remains chunky and very hard to blend, even with the temper.
And lastly, having a two horsepower blender is an incredible amount of power. But at max power, it's also incredibly noisy, especially with some thicker substances.
And this honestly does majority of tasks better in my humble opinion, but that's just me.
Its ability to hold temperature so stable is why cast iron is the ultimate cookware for searing.
Cites heat retention, searing and crust, surface finish, versatility
Stainless steel is the ultimate all-purpose cookware. You can use it to sear meat and fish, saute vegetables, boil pasta, simmer sauces, and much more.
Stainless steel is also the best type of cookware for pan sauces. Since it's uncoated, cooking meat in a stainless steel pan creates fond, which is the brown stuck-on bits of concentrated meat flavor at the bottom of the pan.
My overall pick for just best in design is I'm gonna have to go with the Marquette just because of the way it feels in my hand and the way that I know it performs and the two poor spouts
Cites ergonomics, handle, seasoning durability, shape and form, surface finish
if we had to pick a winner on a handle that was most comfortable to your hand it would be the Marquette
next we're going to go to Marquette this review not long ago to me this was the smoothest Skillet coming to me of anyone that I got out of the bunch
so my overall winner for seasoning is eeny meeny miny mo is going to be the Marquette because to me it had the smoothest glossiest finish when I got it and accepted seasoning the easiest
so it's actually easier to build a build up seasoning on antique cast-iron and it's going to be at its peak it's going to be more nonstick then then a large modern cast iron could ever be
Cites non-stick surface, surface finish
I love the smoothness of a carbon steel pan or of like a finex pan or a stargazer pan or a fuel pan Lancaster pan they just that smoothness of them it's just really nice to use when you have a tool across the surface it feels good and I find the releases is excellent
Four judgements rest on this sentence:
- appearance about Carbon Steel Pans Owns it cites non-stick surface, surface finish
- appearance about Lancaster Owns it cites non-stick surface, surface finish
- appearance about Stargazer Owns it cites non-stick surface, surface finish
- appearance about Finex Owns it cites non-stick surface, surface finish
now a lot of people will tell you especially with the older cast iron skillets a smoother surface finish will get you a better non-stick coating and will help you sear your meats and get a nice even plain when you put your proteins down
Cites acid resistance, ease of cleaning, even heating, heat control, heating speed, heat retention, learning curve, maintenance, non-stick surface, rust resistance, searing and crust, seasoning durability, surface finish
i'm here to tell you that a cast iron skillet is going to be a really good skillet regardless of the surface finish
however i do agree that a smoother does mean a better cast iron skillet
now later on we're going to talk about carbon steel and carbon steel has a really smooth surface right out of the factory and it sears meat exceptionally well with an amazing non-stick coating
so let's talk about cast iron skillets that are made out of cast iron have some of the best properties and are famously known for getting a really good sear because cast iron is so densely packed it tends to retain heat really really well
cast iron doesn't necessarily get really piping hot for example stainless steel gets extremely hot and can shoot up to a really high temperature really fast
but where cast iron really shines is retaining that heat and once it gets up to that operating temperature that you're looking for it tends to retain an even temperature all around
but once you do figure it out once you get to know it a little bit better it's amazing you just have to kind of plan ahead
really once you do that you got a really good non-stick coating it's properly seasoned and you're really ready to go
now once you do develop a deep seasoning the risk of rust kind of diminishes over the years
but once a cast iron skillet is seasoned cleaning it is not the issue food just slides right off
it's a very small thing you have to do at the end of a cook that really goes a long way it's not an inconvenience at all
i feel like cast iron skillets don't tend to react as much as carbon steel skillets do
but once carbon steel and cast iron get their seasoning down i don't see them reacting anymore i've never had them react to where it completely stripped off the coating or anything like that
they're much lighter than a cast iron skillet but they're heavy and they develop an amazing nonstick coating
carbon steel skillets get hot really quickly they can really get up to high temperatures so that means they're going to sear food amazingly
they don't retain heat as well as cast iron skillets but that also means that they don't share any of those negatives
carbon steel skillets will react to temperature changes accordingly they will heat up and cool down much faster than cast iron skillets
food literally slides off of carbon steel skillets i've never had a mess with any of my carbon steel skillets when it comes time to clean them oftentimes i can just literally wipe the inside and i'm done
i usually put it back on the stove sanitize it put a drop of oil lubricate it store it away i never even have to use soap or water
eggs will literally slide right out of carbon steel skillet it's like foods ice skating on this thing
stainless steel skillets are the lightest out of the three skillets get really hot tremendously fast and they tend to cool down really quickly as well
biggest pro stainless steel skeleton is they do not rust so you don't have to worry about having to dry them or doing any special treatments after to completely dry them off and keep them from oxidating
now you'll see a lot of videos out there where people will tell you no they won't and that's true if you follow the fundamentals and you make sure that they heat up properly before throwing your food in there and you make sure you have enough fat cooking oil or grease or whatever it is that you're using yes food won't…
they're really light they heat up quickly they sear amazingly they're very easy to clean and they create fun for amazing sauces
de Buyer Mineral B Pro is heavier and heats slower than Strata, but it didn't warp, made minimal noise, and retained heat longer than any other carbon steel pan I tested.
Cites heat retention, noise, surface finish
It feels like a cast iron pan but with a smoother surface and longer, cooler handle.
Artisan makers often cast their to have thinner sides, but a thicker bottom which cuts down on the total weight of the pan, but keeps that heat retention capability.
Cites heat retention, non-stick surface, surface finish, weight
Most artisan makers will also take the time to hand polish their pan surface, which makes it naturally non-stick much faster than a mass produced pan.
when I first picked this up right out of the box I'm thinking feels like a Wagner or a Griswold into me just the way it sort of felt it's got a light weight to it and look here right off the bat two poor spouts now I really do like that I do
Cites appearance, shape and form, surface finish, weight
we get down to the Marquette to me the thing that really just stood out most of all to me what is the closest resemblance to the old cast iron I'm talking Griswolds and Wagner's to me it was the closest design to it and had this finish that was just like they used to have on them
when I picked it up the very first time out of the box the thing that I liked about it was it was similar to the design of old authentic cast iron folks this is a pretty good lightweight skill it's sort of like the old stuff was made
Cites appearance, surface finish, weight
getting on down the field I think the thing that really impressed me the most about it was the weight sure but they had such a good machine finish on there to it
However, Hestan does offer a combination of features that most brands don’t. And with its ultra-smooth surface, NanoBond is one of the most unique cookware collections I’ve tested.
Cites surface finish
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NanoBond is the smoothest pan I’ve tested. It not only looks and feels smoother than standard stainless steel pans, but you can hear it. When you rub your fingers over the surface, it’s much quieter.
Cites surface finish
In terms of actual cooking, it has slightly better non-stick properties than a typical stainless steel pan. But you still need to preheat the pan and add some oil or butter to prevent sticking. And if you don't get the heat right or don't add enough fat, eggs will stick just like they do with any other stainless steel…
but when I run my hand across it it was the smooth finish
Cites non-stick surface, surface finish
Kent Rollins was given the product. Stated in the source: “we got this box in the mail we did an unboxing video on an 8 inch field skillet” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
so I fried me some bacon in there without doing a thing to it I just washed it out good with hot water dried it put that bacon in there it wasn't no sticking it wasn't like heated meaning something other ovens where I had to get to a putty knife a chisel and a hammer to knock it off there no it was good
what I put in there a scrambled egg and folks I was amazed there was no sticking like them egg whites will do too to where you can't even get them out of there
but for us i actually really like the smithy and the reason for that not just the fact that it's really smooth but i love the extra weight to me it's not a big deal and that's the whole reason that we're cooking with cast iron is to get that thermal capacity and i also love the fact that the lid doubles as a griddle…
Cites surface finish, versatility, weight
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
you rub your finger just along the base of the skillet there that is absolutely smooth just like glass
Cites heating speed, surface finish
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
not surprisingly because the field and the finex were actually the lightest pans they heated up the fastest and in that initial three or so minutes on the burner we actually got both of those up to around 320 to 325 degrees while the smithy and the lodge only heated up to 200 in the case of the smithy and 225 in the…
so it comes uh wrapped obviously it's not all oily because it's uh been seasoned by them usually when I order pans I order them uh seasoned you know they uh they do them in you know I don't know they they're just always even and and pretty nice
Cites coating, non-stick surface, seasoning durability, surface finish, warp resistance
and they've machined the entire inside so the outside has the traditional texture in fact it's way smoother right out of the right out of the box than you would get on like say a lodge or some other mass produced Skillet
but what they've done is put this Pan on a lathe the entire pan and spun it uh to completely machine the inside so it's very smooth but it's not so smooth that that you would think that it's not going to hold seasoning
and as I'm heating it up to uh take care of that extra seasoning uh the pan doesn't Flex at all stays perfectly flat
oh yeah I can tell already you know you just can't get a fried egg to do this in a Teflon pan I mean look at that this look at that it's like almost almost non-stick I mean it's fantastic
the Stargazer 12-in Skillet is crafted to be incredibly nonstick in real world scenarios by which I mean eggs and some veggies that's proven to be true so much so that eggs have been sliding away from me when I try to flip them in other Skillets I've had to do that scrape but don't break the yolk deal to try to get an…
Cites build quality, even heating, non-stick surface, surface finish
I Heart RVing was given the product. Stated in the source: “thanks to Stargazer for sending the 12-in skillet to put through a Year's worth of incredible cooking while building this review” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
how about sautéing spinach onions and mushrooms the onions and mushrooms Glide across the surface like a figure skater not awkwardly some would say dangerously like me on figure skates but a real figure skater
if you look at the bottom of the skillet the surface is completely flat there's no heat ring like some Skillets have it's just perfectly flat that means it gets truly even heat across the entire Pan
for surface finishing the products are shipped to Stargazer HQ in Allentown Pennsylvania where Craftsman use hand tools that's right they do it by hand to grind and smooth the surface the two-step surface finish makes for the incredibly smooth microtextured surface that Stargazer is famous for
Overwhelmingly, people really enjoy the pan and it's doing what they want it to do
Cites ease of cleaning, even heating, heat conduction, maintenance, non-stick surface, seasoning durability, surface finish
Cook Culture was given the product. Stated in the source: “this pan here was given to me by Maiden.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
This guy is conducting more heat. More heat's being pulled into it. So, it is a little bit of a hotter pan.
I had brought this down just cooking this on a one out of 10. So really, really gentle heat just to get a nice even fry.
Uh, but you know what it's done in such a short time I think is completely adequate.
Uh, but you know what it's done in such a short time I think is completely adequate.
So, I think it look great. Made in pan here. Little bit residue. Really nothing much. And residue, nothing on there.
It's got that that micro texture on it, which is a a purpose thing done by Maiden. They do several different finishings to the pan to give it a texture and then they season that to grab hold of that texture to make sure that it works incredibly well and that it stands up really well.
So, the seasoning that I've done from cooking has worked out great with a simple egg test.
But the heat is down on the maiden pan. But I would say that that pan is cooking a nice delicate crepe beautifully.
I am finding that using this seasoning that they've done and the the finish has worked out really really nicely. It's really even and it works beautifully. So I have no problem with how that pan has finished up. Like it's it's seasoning beautifully.
So, you know, the ease of maintenance to what they've done makes it great.
Actually, by the end of the testing, even though it was a little rougher at the beginning, it was smooth and stick resistant and well seasoned, and it's $43.
Cites surface finish, non-stick surface, seasoning durability
If you want a skillet that's easy to handle, Field Company is the best option. It has a smooth surface just like Smithey, but it weighs significantly less and heats up faster.
Cites surface finish, heating speed, weight
So, we've got really nice long handles. That's the first thing I actually quite like.
Cites ease of cleaning, handle, storage and stacking, surface finish, weight
Chef Parma earns commission on this. Stated in the source: “Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
And I like this little thing. So, you can just hang them up. Very nice little hole.
Hands are nice. Not too heavy. Handles are really good. They feel fantastic in the hand.
But the weight is good.
I wipe this out just to blot off some of the grease. That's what you got left. That's not bad.
Not much in the pan. As you can see, I've wiped it out.
And because it's got like a kind of satin finish, there's no slip on it. So, I've got a really good grip.
but there are a few dishes that do come out exceptionally well in them roasted root veggies particularly thinly sliced potatoes are simply heavenly
Cites handle, shape and form, surface finish
if you need the pan for cornbread and biscuits I'd go for cast iron since those dishes need straight sides
we got done cooking there got both pans warm and they look freaking pretty awesome
Two judgements rest on this sentence:
- appearance about Field cast iron skillet Tested it cites appearance, surface finish
- appearance about Stargazer cast iron skillet Tested it cites appearance, surface finish
they're both super smooth finishings inside
I really enjoy using a high-end French made predominantly carbon steel pan and they come non-seasoned they are smooth to the finish and mostly I'm talking about Dubai and Matt fur these are pens in which I have not been able to find any equivalent
Two judgements rest on this sentence:
- appearance about Matfer carbon steel pan Owns it cites appearance, surface finish
- appearance about De Buyer carbon steel pan Owns it cites surface finish
I personally like the way and they look in the matte fur I would probably take the Oxo second Maybe uh but I don't know let's see
there is the aesthetic part of owning this pen I just like the way it looks I like the way it feels in my hand
Cites appearance, surface finish
I like the brush steel it looks like more worn in rather than the kind of high class French look
here but there are no stains no chips no scratches i don't use metal i always use wood or plastic like they want you to and it's it's pretty much the same as i got it two years ago
Cites coating durability, maintenance, scratch resistance, surface finish
Owned 2 years
too worried about that and the top same thing looks pretty much brand new inside and outside
wiping all of that out as much as possible with a paper towel will not only take away that sticky dryness, but it also gives it borderline a brand new factory shine again. It just works.
Cites surface finish
If you take a little bit of cooking spray, like Pam, I don't I don't care what it is. Ideally, flavorless. Give it a light spray.
Cites surface finish
And because of that, this pan can handle up to 1000°F in the oven.
Cites ease of cleaning, even heating, heat resistance, heat retention, maintenance, non-stick surface, oven safe, searing and crust, surface finish
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I let the eggs cook for about a minute before touching them, and when I finally nudged them with a spatula, they moved freely with zero sticking. I also flipped the eggs with no issues.
I tested it again by making an omelet, and again, the egg cooked perfectly and didn't stick at all.
And even though some of the eggs stuck, cleaning the pan was easy - the stuck-on bits came right off with a quick rinse.
This pan is not only good with eggs, but it does a good job searing, too. I cooked burgers, steak, salmon, and chicken in this pan, and it browns well and cooks evenly.
A bonus of the textured surface is that it keeps oil in the center of the pan. You can still coat the entire surface by tilting the pan, but the oil doesn't immediately run to the edges and leave the center dry like it does with some non-stick pans.
Based on these tests, this pan has average heat conduction but above-average heat retention.
Performance-wise, I’m impressed.
But it's way less fussy than stainless steel, and, at least in my experience, it releases food better than a well-seasoned cast iron or carbon steel pan.
Plus, it's lighter than cast iron, and you don't need to season it.
In the cast iron category, I tested three skillets that performed the best in my previous testing: Field Company, Lodge Classic, and Smithey.
Two judgements rest on this sentence:
- performance about Smithey cast iron skillet Tested it cites noise, non-stick surface, surface finish
- performance about Field cast iron skillet Tested it cites surface finish
Their bottoms stayed completely flat before and after heating, and neither pan made any buzzing or clicking sounds.
Smithey costs more but has a polished interior, which is great for eggs, larger pour spouts, and a slimmer, more comfortable handle.
Field Company is lightweight, easy to maneuver, and has a smooth cooking surface.
It performs well on gas and electric, but I can't recommend it for induction.
Because it's so smooth, it's one of the best stainless steel pans for eggs.
Cites non-stick surface, surface finish
The Hestan NanoBond pan got a little too hot and browned the egg more than I wanted, but the non-stick performance was still good and it flipped easily without breaking the yolk or ripping the egg.
Cites noise, non-stick surface, scratch resistance, surface finish
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One thing I noticed is that the knife was much quieter on the Hestan pan compared to the others. The surface is so smooth and hard that the knife almost glides across it.
Since the surface is incredibly hard and highly polished, it's slicker and more scratch resistant than standard stainless steel.
Unlike cheaper brands that outsource manufacturing to China and other countries to reduce labor costs, Le Creuset has been making their Dutch ovens in France in their own factories since 1925. By controlling their entire manufacturing process, they can maintain much higher quality standards
Cites build quality, surface finish
Le Creuset’s enamel, on the other hand, is incredibly smooth, with no visible imperfections. There could be exceptions, but the dozen pieces I looked at were all pristine.
The third feature is its brushed exterior. While I appreciate a shiny polished finish, I really like the matte look of Made In pants. They do a great job hiding fingerprints and smudges and it's a more modern look in my opinion.
Cites appearance, surface finish
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Overall I love the design of Made In pans but I have one minor complaint.
With Industry, you get the same Silvinox surface treatment, rivet-less handle design, and high-quality steel as Atlantis but at a significantly lower price.
Cites price, surface finish
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the eer Lin's kind of industrial Light handles and brush finishes feel significantly more modern even though they're notably cheaper
Cites appearance, handle, surface finish
The speaker was given the product. Stated in the source: “Danny sent over all of these units under our new review unit policy that means that we're going to donate all these units when we're done reviewing them and Brands get no Insight or control over the process whatsoever” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
for design the titanium series gets a four and the eer series gets a seven the eer series is in a dead heat with the rest of the market
we went ahead and reseasoned this thing many times and it's got a good slick glossy finish to it it'll season well it'll keep well
when this Skillet come to me and I pull it out of the box it was a bronze color really pretty had a nice slick glossy finish to it already
Cites appearance, surface finish
this is a machine finished Skillet which is very smooth on the bottom when I first got it it has a pre-finished coating to it and it accepted seasoning pretty well
I really like both of them, but between the two, I'm picking Demeyere. The smoother surface and more comfortable handle outweigh the advantage Fissler has in heat properties.
Cites handle, surface finish
you're gonna go across the smithy here same you don't feel any bumps at all
Cites heat retention, surface finish
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
now what you'd also expect is that the heavier panes would retain their heat better and that's exactly what happened if we look at the field in the finance they both lost between 180 to 185 degrees fahrenheit over a 15 minute period while the lodge in the smithy only lost 80 to 75 degrees fahrenheit
First and foremost, the performance of this skillet is excellent. I've used it to cook steak, chicken, fish, and several other meals, and every time the food comes out great.
Cites ease of cleaning, even heating, heat retention, induction compatible, non-stick surface, searing and crust, surface finish
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The skin on the chicken gets golden and crispy, salmon gets an even sear, and steak gets nice and charred.
But once it's hot, it retains heat really well.
If you compare Stargazer next to other brands you'll notice that the Stargazer cooking surface is significantly smoother. This is due to their proprietary two-step treatment that smoothes out the surface while creating enough texture for the seasoning to stick to.
Because of this foods like eggs and pancakes are much less likely to stick and it's easier to clean.
There are a few things I like about the bottom. First, there's no heat ring like you'll find on some cast iron skillets. It sits completely flat which helps it heat evenly on electric and induction cooktops.
this is what you use to smooth out anything sauces soups whole peeled tomatoes that you get from the can you want to smooth out these also make insane mashed potatoes you like smooth mashed potatoes this is for you you will love it
Cites surface finish
next up is going to be a vitamix blender now i know these things are expensive but this is an industry standard for a reason you can blend and make anything so velvety smooth from nut butters to sauces to purees
Cites surface finish
I’ve used this Dutch oven for years and you can barely see any staining or scratches.
Cites coating durability, durability, surface finish
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When you consider the fact that the enameled coating doesn’t degrade and these pots can last for decades, spending more for top performance is a smart investment.
which is a modern cast iron company that machines down their pans similar to the vintage cast iron so it's a great pan
Cites surface finish
but you know what these are these are great pans if you're in the market for a great pan and you don't care so much about the fact that it's cast iron or that is vintage and you want a new pan that has a nice smooth surface these are great pasta
Cites surface finish
here's how I would make a decision between cast iron and carbon steel if you want a pan for burgers eggs potatoes fish and whatever else you want to Brown without sticking I'd go for carbon steel because of its smooth bottom and the comfortable long handle
Cites handle, shape and form, surface finish
the strength of this material is that it can be seasoned to become almost non-stick not quite Teflon but close
Cites even heating, non-stick surface, surface finish
to deal with this problem of uneven heating most cast iron and carbon steel pans are very thick and heavy this helps them cook more evenly but also makes them very slow to adjustments in heat
if you were lucky enough to inherit and then kick cast iron pan its bottom might be completely smooth
luckily carbon steel pants come completely smooth which helps them take on the seasoning rather easily
the handle on the pro line both the main handle and the helper handle the finish is nicer it's polished and smooth and this one has a rougher texture
Cites surface finish
this is their they call this the skinny it fits over two burners so you can use it as a griddle you know like a diner style griddle for making pancakes searing meats making hamburgers smash burgers
Cites surface finish
and the other side has this kind of textured surface which is great for making pizzas in the oven originally
It's got a nice smooth finish. Um, it's been well seasoned, which means that the oil has polymerized and given it a nice slick non-stick coating on the inside.
Cites even heating, non-stick surface, searing and crust, surface finish
The cast iron, we can see it's really nice and dark around the edges and really nice and crusty over here.
So I repeated this test this time allowing the pan to preheat long enough that the temperature was relatively evenly distributed. The heat was relatively evenly distributed over the entire surface of the pan so that we don't have that really distinct hot spot in the center. And that time you get this of all three.…
Cast iron did just fine as well.
Not quite as slick as the uh as the teflon, but it is pretty darn slick. Um, so cast iron, you know, when it's well seasoned and when it's preheated properly has very decent non-stick properties. Yeah, we definitely have to shift it a little bit more than the teflon to get it to slide around like that. But but slide…
So, ignoring the shape of this, it was relatively non-stick in there, we can look at the pan and we can see that we did leave bits of egg behind, you know, and I've definitely cooked in cast iron where it really has stuck quite badly before. Um, but this is a real old nice pan, so it uh it does a relatively good job.
Not a bad omelette by by any means.
and as you go up in quality as you start to spend more money the cast iron pans get better in the way in which they're finished and their design
Cites shape and form, surface finish
Because of the thickness of the disc, this pan heats evenly and doesn't warp, but it slows everything down.
Cites even heating, non-stick surface, surface finish
The textured surface keeps oil under food and prevents sticking slightly, but it makes cleaning more difficult.
Hestan NanoBond is the most expensive collection I tested, but the surface is coated with titanium ions, which make it extremely hard, smooth, and scratch-resistant.
Cites coating, scratch resistance, surface finish
So, this one has a ceramic interior. You can instantly feel it, right? It's a smooth I mean, it's almost like a porcelain feeling interior.
Cites build quality, surface finish
It works and feels like an ultra luxury pan.
The way the handle connects to the pan and the smooth finish on the rivets with a perfectly flat cooking surface. These are details you'd expect from cookware twice as much.
Cites surface finish
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It's one of the best values because it performs similarly to All-Clad, but it's less expensive, has a titanium-strengthened cooking surface, and because of the grinding and polishing they do by hand, the edges are noticeably smoother.
Cites surface finish
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Both Atlantis and Industry pots and pans have flared rims that make pouring liquids and transferring food to plates easy.
Cites base and rim, handle, heat resistance, surface finish, weight
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Both collections have Y-shaped handles that stay cool while you're cooking on the stove, but the actual shape and the finish is different.
Industry handles are straighter with squared edges and the surface is bead blasted for a matte non-slip finish.
If you want to spend less or prefer lighter cookware that's a little easier to maneuver, go with Industry.
However, it’s made in the USA, the brushed finish hides fingerprints and smudges, and the performance is excellent.
Cites appearance, surface finish
You can see right here this pan is really smooth to the touch, whereas this one is a little rougher.
Cites surface finish
nice smooth interior in the stargazer i'm really enjoying this stargazer it's so far so good you know of course i love my field um it doesn't mean that i don't like it as much i'm just you know so far so good with the stargazer i'm i'm i'm impressed
Cites surface finish
it has a light colored cast iron enameled interior which is great for monitoring browning
Cites heat retention, surface finish
this thing performed beautifully same as it does in a dutch oven
the cast iron brazer is really great just like a caster and skillet in the sense that the heavy cast iron is going to maintain the heat when you add food to hot oil it cools down the oil and you're not going to get that beautiful crispness that you want
okay so we shallow fried our breaded chicken cutlets in our winner the la crosse beautiful just as good as the skillet
Demeyere applies an electrochemical treatment called Silvinox to the surface of its pans. This treatment removes iron and impurities from the steel, resulting in a brilliant shine that won’t discolor, smudge, or show fingerprints. It keeps the cookware looking new after years of use.
Cites surface finish
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field company pretty similar as well very very smooth
Cites heating speed, surface finish
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This piece was really beautiful, it was well-polished. The surface was super smooth. It made me a cast iron junkie.
Cites appearance, surface finish
Another major difference between All-Clad D3 and D5 is the exterior finish. D3 cookware has a traditional polished finish which is shiny and beautiful.
Cites surface finish
if you're unfamiliar this is a very fine mes strainer that has the ability to give anything you strain through through it a silky smooth finish because of its ability to strain out extremely Fine Food particles
Cites surface finish
dumplings made me think carbon steel was more nonstick than cast iron simply
Cites surface finish, non-stick surface
compare that to my 90 years old grease wool. Yeah, massive difference.
Cites surface finish
so I got it and it felt different the interior was I like okay
Cites even heating, surface finish
I also love using this handles because the pots can be hot they they transfer heat very well which is good one of the selling points is the even heat distribution
Now, as far as the enamel, I think all of these Dutch ovens are goodlooking.
Two judgements rest on this sentence:
- appearance about Staub dutch oven Tested it cites appearance, appearance, surface finish
- appearance about Le Creuset dutch oven Tested it cites appearance, surface finish
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The stoves and the L Crusades may be a scoch smoother, and I can't tell if that's actually true or if that's just what I expect. And um it's reinforcing my expectations.
The stove of course has a darker interior. It will not show stains, but they may be there even if you can't see them.
The finish doesn't impact cooking performance, but fingerprints and smudges are less noticeable on the Eater series' brushed finish.
Cites surface finish
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Demeyere applies a unique electrochemical surface treatment called Silvinox to the cookware in both collections. This treatment removes iron and impurities from the steel surface resulting in a brilliant shine that won't discolor, smudge, or show fingerprints. It keeps the cookware looking new even after using it for…
Two judgements rest on this sentence:
- appearance about Demeyere Industry Tested it cites appearance, surface finish
- appearance about Demeyere Atlantis Tested it cites appearance, surface finish
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The handles on the Atlantis collection are angled higher which keeps your hand further away from the heat and also makes it a little easier to tip and rotate the pan. They also have rounded edges and a shiny polished finish.
The second benefit is that because the surface is so hard and non-porous, it’s ultra-smooth. So you get slightly better non-stick properties than a typical steel pan.
Cites non-stick surface, surface finish
all you have to do is rub a little bit of copper cream on the pan rinse and then buff at the microfiber towel
Cites ease of cleaning, surface finish
A smiddy. Uh, very smooth on that Smitty.
Cites surface finish
The surface has a distinct gray blue color and an almost silky-like feel.
Cites surface finish
Cuisinart MultiClad Pro has a super smooth polished interior with a brushed exterior and a subtle polished ring around the top. It looks more expensive than it is.
Cites surface finish
Another thing you should know before buying Hestan is that after a few uses, they won't look as sparkling and shiny as they do when you take them out of the box. Because NanoBond pans have a slick, polished finish, fingerprints and smudges are very noticeable. The brushed finish on ProBond pans does a better job…
Cites surface finish
where ever you get your good cast iron look for that good milled finish
Cites surface finish
in particular their smooth surface um weren't being manufactured anymore
Cites surface finish
I'd argue Anolon is a nicer, more elegant-looking pan with its polished finish and curved handle.
Cites handle, surface finish
Go with All-Clad if you want multiple options within each category, you like the U-shaped handles and polished finishes, and don’t mind spending more for an established brand, even though part of that high price is due to retail markups and the brand’s history.
Cites handle, surface finish
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I’m a big fan of both, but for the money, it’s hard to beat Made In.
it's easy to handle smooth
Cites handle, surface finish
It has a sleek modern design with smooth rounded side handles and a pill-shaped lid knob.
Cites appearance, surface finish
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Most of the pot has a shiny smooth finish, but the top of the handles, the knob, and the bottom of the pot have a rough texture - it almost feels like they're not enameled.
I appreciate the modern look, but I don't like that the handles have small openings that don't provide enough room to wrap your fingers.
this bright and shiny skillet was just conditioned when I cook in it I generally wash it yes I use a mild dish soap I wash it then I heat it up can I rub a little lard on it and bring it to smoke point and wipe it down that's what I just did to this one and it's kind of hard to tell how smooth and shiny it is because…
Cites surface finish
When we put that titanium surface down on top of the stainless steel, we end up with a glass-like surface.
Cites surface finish
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The exterior of Made In is brushed and the exterior of Heritage Steel is polished. Both look nice, but fingerprints and smudges are a little bit more noticeable on the polished finish.
Cites appearance, surface finish
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The first difference is the exterior finish: the Eater Series pan has a brushed finish, and the Titanium Series pan has a polished finish. There's no difference in performance between these two finishes, but smudges, fingerprints, and any imperfection is going to be more noticeable in the polished finish.
Cites surface finish
Who cites surface finish as a reason against?
Surface Finish given as a reason not to buy. Where both lists are long, surface finish is a trade-off rather than a feature.
this cooks perfectly fine. Like needs nothing. It is rough. Yeah, it is.
Cites surface finish (against), non-stick surface
bad is in the pan. It's probably the cook is you.
Everyone says cast iron's indestructible, but in a way, it's kind of not. If you drop it on something hard enough, it will snap in half.
Cites durability (against), maintenance (against), rust resistance (against), seasoning durability (against), surface finish (against), warp resistance (against)
And like I said, you got to season this. If it gets rusty, you got to season it again, right? Unless you use a cast iron pan every single day and maintain it regularly and always have fat and oil in it. Guess what? You're going to have to constantly season it.
you have to dry your stainless steel. Never, ever, ever just let it sit with water. You're going to get water stains, and guess what? You're going to have to clean it all over again.
But this pan has a slight warp in it because we did that a lot. The warping has created a bowl in there. See that? It doesn't sit flat on this anymore.
I also really dislike the polished finish on this pan.
Cites appearance (against), surface finish (against)
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It’s one of the shiniest pans I’ve seen, and while it makes a statement and looks great at first, it gets covered in fingerprints and smudges and ends up looking like a mess.
the handle is thick, squared, uncomfortable, and has a peg that you have to clean around. When you're holding the end of the handle, the corner digs into your hand, which doesn't feel great.
Cites ergonomics (against), handle (against), safety (against), surface finish (against)
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And because of the rounded edges and slick, polished finish, the handle gets slippery when your hand is soapy or greasy, or you're wearing an oven mitt.
As you can see, that steam goes directly on the handle, making it wet and piping hot.
now of all the Skillets here the one that probably disappoints me the most in seasoning the way it comes to you or the way you buy it out of the store is Lodge with that rough finish on it
Cites seasoning durability (against), surface finish (against)
could cook French omelets with minimal fat straight out of the box?
Cites surface finish (against), non-stick surface
The results were impressive. I made perfect dumplings
dumplings are perfect. No sticking at all.
frozen dumplings in this cheese grater, that means that everyone can.
The main complaint about lodge cast iron pans is always the same.
Cites surface finish (against), heat control (against), non-stick surface (against)
So rough that some people say it makes them impossible to cook on.
Out of the box is so rough that I can literally grate cheese on it.
I cooked two eggs and the pan was clearly too hot.
I had to abort the mission and start again.
the finish on the lodge is definitely a more uh bargain finish I would say it has lots and lots of orange peel it's not polished there are definitely little pin marks and pin holes everywhere uh it's just sort of a you you can tell they're trying to save money and make it a bit more budget conscious the same is very…
Cites surface finish (against)
them being easy to clean kind of Segways into one of the cons which is if you buy a light colored La cruset you are going to notice that it does stain
Cites surface finish (against)
I made uh rose water in here with some rose petals from my yard and it stained the white also it stained the Pink as well on the other side
but at the end the electricity did perform better than the stove that's there's a noticeable difference
Cites even heating (against), lid (against), safety (against), surface finish (against)
dislike about the pen well there are a couple of things now the first dislike is this lid no i think this lid is too small um when you put the lid on the pan it's exactly the same diameter as the pen itself which means if you move the lid like this sideways you can actually see a gap between the lid and the edge of…
now the second problem which is even bigger problem i think is the lid it doesn't fit that securely on the pan okay so i'll show you what i mean if you till the pan and if you're just a little bit rough the lid can easily slide off well it's not happening now but if you just give it a little push the lid easily slides…
now the second dislike with this pen is well i mean it's a design choice by stove but i'm not a fan of the black interior okay so i prefer i prefer to have a light colored interior light by like crossing so that i can see the browning or the progress of my cooking easier than the black interior
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Cites surface finish (against)
After about 85 years of use, the seasoning isn't perfectly even, and there are some small pits and marks in the surface, so that likely played a role.
Cites surface finish (against), seasoning durability (against), warp resistance (against)
This skillet was already slightly warped when I bought it, which is one of the risks with vintage cookware. After the warp test, it got worse and the pan wobbled and spun on the cook top.
for those of you who hate rainbow stains this coating is prone to that just like regular stainless steel
Cites appearance (against), surface finish (against)
my only consistent gripe attestant besides the price tag has been the Aesthetics which tends towards a kind of corny pseudo-french visual language especially on the pot and lid handles where they add a kind of awkward bulge so they can emboss the Brand's very ornate logo Sarah and I spent a few years in Napa Valley…
I tried to buy a very expensive cast iron pan made by field and it's not much better instead of little bumps the bottom is covered with very thin lines like a vinyl record it might be impossible for my camera to show you that but it's not smooth
Cites surface finish (against)
the problem is it's like different in color not not a big deal but the texture on it so it's like really smooth in areas and extremely rough in others you can see on this one the original one they sent me it says duck jogging somehow the casting on this one does not um but the lid's tight and i verified that the hole…
Cites appearance (against), surface finish (against)
Lucas has a white internal oven so and all of their pieces mostly some of them aren't but most of them are so the staining is something that happens and it it's really hard to get some of that staining off
Cites surface finish (against)
if you don't heat up the pen properly or you like overheat it the stainless steel will not be so stainless for instance even the bottom of this pan is kind of like you know it's a little dirty it doesn't keep its beautiful Sheen forever that kind of sucks
Cites surface finish (against)
When I first got it, it was the roughest carbon steel piece of cookware that I'd ever encountered in my life.
Cites surface finish (against)
Over time, as you use your stainless steel, you're going to get little bits of like mismatched splotchiness, maybe water marks that are kind of stained in over time. And also, they kind of start to feel a little bone dry after being washed so many times.
Cites appearance (against), surface finish (against)
it does have the same problem as the La Crusade where the light color just burns and gets stained as you use it it's not dirt it's just stained
Cites surface finish (against)
You don't wanna put it in the dishwasher because it's too harsh.
Cites dishwasher safe (against), scratch resistance (against), surface finish (against)
You don't wanna use anything harsh and abrasive on the copper side because that's gonna just wear away the surface and scratch it.
one thing I've always thought about Lodge and some of their old stuff wasn't as bad this way this corner is pretty Sharp now if I was going to use this every every day I know what had happened to it I'd take a grinder to it
Cites safety (against), surface finish (against)
I think that lack of heaviness, lack of thermal mass, lack of metal, however you want to um describe that, uh for me anyway, I think it made the pan a little bit more difficult to cook in. It's difficult to get it heated evenly. I feel like um it's responsive, which is great for a uh copper skillet, for example. But…
Cites base and rim (against), even heating (against), heat retention (against), non-stick surface (against), size and capacity (against), surface finish (against)
And I think one of the reasons I've had so much trouble with eggs in that field is that um those grooves, they uh I think they have not filled in yet and um they're kind of gripping food a little bit when I try and slide it around.
There is [music] a very tiny uh ring around the bottom of the pan which makes it sit up just a little bit. It's barely even noticeable. The Brevel has a temperature sensor in the middle of the cooking surface there and it has to stick up and make contact [music] with the bottom of a pan. Um there's also a logo here in…
Uh, no matter what I tried, I was getting, um, different essentially different cooking zones. I couldn't get the pan heated very evenly and I would put an egg in and sometimes um, part of an egg would stick and part would slide and the egg would come apart. And I think that's because the pan is not heated evenly and…
This uh 10-in pan um I had to work in two batches.
It's [music] um too narrow to lay out strips of supermarket bacon, but it will hold four if you cut them in half.
Let's talk a little bit more about that uneven heating though here. Uh you can really see it with these grilled cheese sandwiches. Give them their first turn there. And you can definitely see where one half of the grilled cheese is toasted and the other uh the butter is melted, but there is no toasting on there. So,…
I've also made some breaded squash and zucchini. And I like these for testing pans because I can lay them out all around the pan. Then when I flip them, I can tell if they're hotter or cooler spots. You can definitely tell that um some of these zucchini are much browner than the others.
And it's just a little bit more uneven and a little bit more difficult to cook in this pan than some others I have reviewed.
And after doing a ton of work on the seasoning and doing a lot of cooking, circling back to eggs, and I got this. And I got to say, I have never seen that [laughter] fried egg before. It's almost like uh orbiting almost like a planet or something. I don't know if that counts as half of a fried egg. never had um a…
And finally, I got to where I found that, uh, just trying different temperatures, if I went really, really low, um, I could get an egg to release, and this is after three or four minutes of setting up very, very slowly. I could get an egg to kind of sort of release and it'll move around, but I still say that egg is…
but one of the things that we had a problem with is that this interior is jet black and you know you can't see the contrast of browning and we really like to monitor exactly how brown it's going to get because that really is going to determine your flavor
Cites surface finish (against)
you're not going to find that on a lot of iron anymore you go to the store and you buy some it feels like gritty pavement
Cites surface finish (against)
when you touch the lodge you can hear the graininess as your finger goes across that cast iron pan that just isn't present in the other skillets here
Cites heating speed (against), non-stick surface (against), surface finish (against)
now it's not to say your lodge won't be non-stick over time as you get more cooks in under your belt but it'll take a while before the seasoning over multiple cooks gets this to the point where it's as nonstick as one of these other cast iron skillets
The cast iron market wasn't really delivering what it had a hundred years ago, and there wasn't a good reason for that. And most modern cast iron is rough and has this sandy surface, it's difficult to clean and it's not quite as enjoyable to cook on.
Cites surface finish (against)
And I'm going to tell you, this ended up being a green that did not resonate with me or any of the other things that I own.
Cites appearance (against), surface finish (against)
In addition, a polyester mix and I am not a fan of polyester fabric.
the texture of the pan, it comes like the Lodge carbon steel. comes with this kind of like almost like a candy coating shell on it like a a rough texture all around it which isn't as appealing as the softness the rawness of when you open up a dubet pan or a mattifer pan or a lot of the brands you know that that you…
Cites surface finish (against)
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And in a tactile sense, I'm not excited about that part of it.
maybe rough pan are more technical you really need to dial in fine-tune your
Cites surface finish (against)
why so many people go all in and grind these pants completely
Cites surface finish (against), maintenance (against)
It's heavier and the surface is rougher, but it holds on to seasoning better and it still passed the egg test with no sticking.
Cites surface finish (against), non-stick surface, seasoning durability, weight (against)
rough texture of them and then they just package it as
Cites surface finish (against)
as it heats up the oil starts flowing out to the side so there's there's an area of about that size in the middle of the pan where it gets very little oil because it's as soon as the paint heats up but just the oil just flows to the side and that is really annoying um for two reasons one is obviously well you the oil…
Cites appearance (against), surface finish (against)
the handle on the pro line both the main handle and the helper handle the finish is nicer it's polished and smooth and this one has a rougher texture
the finish on the helper handle on the industry is not as polished or um that doesn't look as premium as the pro line okay but again that's to be expected because this is the slightly lower end lower end product line
So, I started researching why carbon steel might not hold the seasoning and came across an interesting idea. It might be too smooth.
Cites rust resistance (against), seasoning durability (against), surface finish (against)
Rust is a bad thing long term, but on a naked skillet, a little rust is actually a good thing. It helps the seasoning adhere.
Now, I make a smoothie with frozen fruit multiple times a week, and most blenders typically do somewhat of a poor job in fully breaking down all of the seeds of berries, clumps of frozen spinach, and those little crunchy bits inside of peanut butter.
Cites surface finish (against)
one of the best brands that you can get is actually lodge lodge is a really good brand but they do get kind of a bad wrap because their cast iron skillets are pretty rough on the inside
Cites reputation (against), surface finish (against)
it's really tough to measure with an infrared thermometer because the reflective surface of the stainless steel is going to throw off the measurement
Cites non-stick surface (against), surface finish (against)
plus I think that when the meat sticks to this stainless steel Skillet is kind of going to mess with some people
The most frequent criticism? Slight discoloration over time and lids [music] that feel less premium.
Cites handle (against), lid (against), surface finish (against)
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Tramontina long-term reviewers, and there are thousands of them past the 5-year mark, report more frequent surface discoloration, occasional rivet loosening, and lids that don't always survive a decade.
But due to the copper, it's heavy and the exterior tarnishes.
Cites appearance (against), surface finish (against)
they carry a rough texture left behind from the sand mold they were cast in
Cites surface finish (against)
next is finex to me when it came it was smooth but maybe not as smooth as the Marquette nor the Stargazer
Cites surface finish (against)
stobe's lid knobs are made out of steel with nickel or brass exterior they are oven safe up to 500 degrees Fahrenheit and get extremely hot whether you're cooking on the stove or in the oven
Cites handle (against), lid (against), safety (against), surface finish (against), weight (against)
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if you look closely at the knobs you'll notice that stoves is smaller with a thinner stem La Crusade knobs are thicker and give you more to grab onto and squeeze
La crochet handles are much wider and roomier than stobe La Creuset handles have a 1.25 inch opening for you to get a sturdy grip the opening on stove handles is less than an inch
as you can see I can easily fit an oven mitt around the luxury handles you can fit your hands around the stob handles but it's much more snug
you can't see the bear cast iron at most angles but you can feel its rough texture when you pick up the Dutch ovens without gloves
stove dutch ovens are made with a noticeably thicker walls the top part of stobe's walls are 4.6 millimeters and la Creuset walls are 3.8 millimeters because of their thickness stove dutch ovens are heavier
for example this stove around 5.5 quart dutch oven weighs 12.8 pounds while this la Creuset 5.5 quart dutch oven weighs 11.5 pounds
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Cites appearance (against), surface finish (against)
de does have a special coating surface that they do that's supposed to kind of keep it getting more bright of a Sil when you clean it um I don't think it necessarily makes a big difference you can kind of see I've used these both a lot and they both kind of stained similarly so I don't think that's necess a big…
Cites surface finish (against)
there is not any cast iron produced in the United States that's made that down at that wall thickness there is not in a cast iron that's made at that's smoothness
Cites surface finish (against)
they're starting to show some haze there's a little bit of pitting on them
Cites surface finish (against)
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Cites surface finish (against)
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Both look nice, but fingerprints and smudges are a little bit more noticeable on the polished finish.
Cites surface finish (against)
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Cites surface finish (against)
after weeks of use the Heston copper pot needed a good cleaning to restore its luster
Cites maintenance (against), surface finish (against)
the field, it looks smooth as we'll find out here in a few minutes. It's not as smooth as it looks on camera. If you run your fingers across it, it's got a little texture to it. It almost seems more um machined than polished.
Cites surface finish (against)
They may not have a perfectly smooth polished surface like some of the expensive artisan cast iron brands, but they perform just as well, and, in my experience, the rougher surface holds seasoning better.
Cites surface finish (against)
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Misen has a dark matte surface that fades a little bit with use.
Cites surface finish (against)