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    2. Seasoning Discussion
    3. Things you'd love to see Scott's opinion on
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    kitchen
    Jul 29, 2020
      ·  Edited: Jul 29, 2020

    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







    1 comment
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    Matt C
    Aug 22, 2020

    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

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