kitchen
Jul 29
Edited: Jul 29

Things you'd love to see Scott's opinion on

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?


  1. 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?

  2. Carbon steel knives - can seasoning help the slices fall away from the blade and also protect the knife from some rust?

  3. The Shibata Carbon Steel Skillet from West Japan Tools: https://www.chuboknives.com/products/shibata-iron-pan

  4. Temperature differences across the pan in carbon steel vs 3-ply when cooking on a glasstop electric.

  5. Solidteknics offerings, including US-ION quenched, AUS-ION raw, AUS-ION satin, and nöni:

  6. https://solidteknicsusa.com/shop/10inchquenched

  7. https://www.solidteknics.com/RAW26cmskillet

  8. https://www.solidteknics.com/SATIN26cmskillet

  9. https://solidteknicsusa.com/shop/10inchskillet







Matt C
Aug 22

I'd like to know if copper heat diffusers are beneficial for cooking with carbon steel and cast iron on various stove types. They seemed pretty nifty here: https://www.youtube.com/watch?v=abF6zH62Auo