I love watching new reviews from @UNCLE SCOTT ! He's always so insightful! Here are some other things I'd love to get his take on. What do YOU want to see Scott discuss? Seasoning 18/10 stainless just like cast iron or carbon steel - does it take, or is stainless too smooth? Is this a good way to get natural non-stick with the even heating of clad aluminum? Carbon steel knives - can seasoning help the slices fall away from the blade and also protect the knife from some rust? The Shibata Carbon Steel Skillet from West Japan Tools: https://www.chuboknives.com/products/shibata-iron-pan Temperature differences across the pan in carbon steel vs 3-ply when cooking on a glasstop electric. Solidteknics offerings, including US-ION quenched, AUS-ION raw, AUS-ION satin, and nöni: https://solidteknicsusa.com/shop/10inchquenched https://www.solidteknics.com/RAW26cmskillet https://www.solidteknics.com/SATIN26cmskillet https://solidteknicsusa.com/shop/10inchskillet

Would I be better off seasoning my De Buyer Mineral B pans in the oven as opposed to an electric coil stove top? Thank You!

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