Got mine for Christmas yesterday. I cooked vegetables in it the first time with Christmas dinner. This morning I cooked eggs and it slides an omelette already. Fantastic pan.
Its a beautiful skillet for sure. Have two kockums jernverk carbon pans here the 28 and 24 cm the fabric seasoning is rough but smoothes out quick they are 3mm quick and work horses. The one drawback is that they have powder laquered handles so oven safe only up to 200 celsius. I also have three de buyer mineral b pro pans on the way the 24 and 28 and 32. Also have demeyere proline stainless pan and scanpan fusion 5 and a demeyere black 5 wok. So a good collection.
I am hoping that at some point in the future they make a farmhouse skillet that is a bit more deeper. I am saving to buy one cuz I want to use it primarily as a wok sort of skillet.
Got mine today. I cleaned it up, oiled it and let it sit for a bit before cooking a pork chop in it. I cleaned it using the kosher salt and paper towel method, and 1/3 of the seasoning on the cooking surface flaked off. Feels like a quality piece, but I wouldn't trust the pre-seasoning.
What is the thickness of the bottom part. I have used many carbon steel pans in the past the issue has been uneven heat spread. There are hot spots depending on the where the flame is touching the pan, resulting in uneven cooking.
The reason people buy everything from China is because of high azz ridiculous prices of this, it's damn ridiculous. Lodge ware is made in US 🇺🇸 and no where near the prices.
yeah...im calling B.s. i see not heat treating. not the right blacksmith tools. and why would you stamps the bottom after its smooth and flat. not adding up
You don’t apply heat treatment on carbon steel pans. Pans are used for cooking over high heat, and heat treatment would be pointless as cooking with the pan would ruin the temper. Heat treatment would mean the metal can’t be in contact with high temperatures later.
Got mine for Christmas yesterday. I cooked vegetables in it the first time with Christmas dinner. This morning I cooked eggs and it slides an omelette already. Fantastic pan.
Just got my new Deep Farmhouse today. It is absolutely gorgeous! I can already tell this will be a favorite skillet for me. 😎👍
Its a beautiful skillet for sure. Have two kockums jernverk carbon pans here the 28 and 24 cm the fabric seasoning is rough but smoothes out quick they are 3mm quick and work horses. The one drawback is that they have powder laquered handles so oven safe only up to 200 celsius.
I also have three de buyer mineral b pro pans on the way the 24 and 28 and 32.
Also have demeyere proline stainless pan and scanpan fusion 5 and a demeyere black 5 wok.
So a good collection.
Got mine this afternoon! Can't wait to put it threw its paces.
Parz7val how is it?
I finally got this, it was everything I could have hoped for
I am hoping that at some point in the future they make a farmhouse skillet that is a bit more deeper. I am saving to buy one cuz I want to use it primarily as a wok sort of skillet.
Agreed. I have a Mauviel M'steel 12" skillet which is deep enough for high-heat stir-fries and beautifully tosses food around like a wok.
Looks fantastic but would prefer no rivets.
Matfer Bourgeat is only $54 and is not riveted. You'll have to season it yourself, but nothing compares in terms of quality, weight and balance.
Got mine today. I cleaned it up, oiled it and let it sit for a bit before cooking a pork chop in it. I cleaned it using the kosher salt and paper towel method, and 1/3 of the seasoning on the cooking surface flaked off.
Feels like a quality piece, but I wouldn't trust the pre-seasoning.
Why did you clean it with salt?
It's definitely a show stopper but for that price, I want a deeper skillet.
Rad.
For that price you could have one custom made the way you want it by a true blacksmith. Way over priced. Just paying for the smithey name I guess.
What is the thickness of the bottom part. I have used many carbon steel pans in the past the issue has been uneven heat spread. There are hot spots depending on the where the flame is touching the pan, resulting in uneven cooking.
I wish they'd have welded the handles on. Rivets always seem to come loose on pans.
Hope you guys get rid of the rivets.
My induction cooktop warped my farmhouse skillet. Very depressing. Be careful out there, it’s not hard to do.
That’s not good. I just ordered one for the wife for Christmas and we have induction.
@@TheTacticalHouse medium heat on induction. Gas top is less of a problem.
Can we see some actual cooking?
The reason people buy everything from China is because of high azz ridiculous prices of this, it's damn ridiculous. Lodge ware is made in US 🇺🇸 and no where near the prices.
Come on no gloves
$250.00.
$300 now
Misclick
yeah...im calling B.s. i see not heat treating. not the right blacksmith tools. and why would you stamps the bottom after its smooth and flat. not adding up
You don’t apply heat treatment on carbon steel pans. Pans are used for cooking over high heat, and heat treatment would be pointless as cooking with the pan would ruin the temper. Heat treatment would mean the metal can’t be in contact with high temperatures later.