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: