Let's Talk BBQ
General => General Discussion & Topics => Product Reviews => Topic started by: Smokin Don on November 03, 2016, 03:24:56 PM
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Nov 03 2016
I am a happy 74 yr. old kid today; I got my new Stargazer 10.5 Cast Iron Skillet in the mail. It is a beauty!
Peter Huntley and two friends started the company in 2015. Their goal was to make a quality cast iron skillet 100% made in the USA. I ordered mine back in June or July and was supposed to be shipped in August. My skillet would be from a second run.
They ran into problems with the foundry supplying the raw castings on time so had delays in shipping. I was glad to finally get mine and looks like it will be worth the wait. They since have went with a different foundry and should be getting caught up with the orders.
You can get the skillet bare or seasoned and I got a bare one wanting to season it myself. It came lightly coated with their seasoning oil for protection. It also included a Crisbee seasoning puck; I had already bought some Crisbee sticks and planned to use it. The inside was perfectly polished to a smooth finish and the back side was a pretty smooth surface with nice detailed writing and their logo.
I didn’t waste any time getting the first seasoning done. I first washed it in hot soapy water and rinsed well to get rid of the oil on it. Don’t grimace about me using soap; if you have a Lodge the last step they do before seasoning theirs is a soapy water bath and then a rinse. I heated my oven to 400 deg. with the skillet in it. When it got to 200 deg. I took it out and applied the Crisbee; I wiped it all off with Scotts blue towels; which are highly absorbent. I left it in for an hour then shut the oven off. I let it set a half hour before opening the oven to cool down.
The Crisbee seasoning contains beeswax and oils that they claim will help keep CI from rusting when stored along with a good nonstick surface.
I just got it out and it took on a step of darkening. I plan to do three more seasonings the same way before I use it. Mt first cook with it will be a batch of bacon and some eggs. I will update this thread through my first cook.
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B038336_zpse5c4pkdz.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B038338_zpsnpvhgthg.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B038340_zpsxgwx0vwy.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B038342_zpseplnpppr.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B038343_zpsn1jzos0g.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B038345_zpsukpfd68n.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B038346_zpsnyvforwq.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B038347_zpssga9rldb.jpg)
First seasoning
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B038348_zpsysyabsmj.jpg)
Here with my well used Lodge skillet
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B038349_zpsz00uemvu.jpg)
I ended up doing 5 seasonings total and here it is done and ready to cook in.
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B048364_zpsjccul7be.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B058369_zpsh3ufyixy.jpg)
Smokin Don
Nov 05 2016
I did the first cook on my Stargazer skillet tonight. I am more than pleased with it! Our daughter was here and we had breakfast for supper. I had to get some bacon in the skillet first! I did bacon, cornmeal mush and eggs. I fried some breakfast links for the daughter; I did them in my Lodge CS skillet so it all was done timely.
I fried up two skillets of bacon, about a half pound with some olive oil spray in the skillet. I left the grease in to fry the mush; I had dipped the mush in flour, it keeps it from popping so much. When I put the mush on I started the sausage links. I did the mush about 8 minutes per side on medium heat. When both were done they went into a 200 deg. oven to keep warm with the bacon. The bacon never stuck at all; even my old cast iron it will stick some.
I poured off all the grease but about a tablespoon and fried two eggs for the wife and daughter and served them. I then did two eggs for myself, the cook got two! I covered the skillet with a glass lid that fit to self-baste. None of the eggs stuck at all, came out easy. We had some English muffins with all.
It all tasted great and I was very happy with my skillet! After supper I cleaned it as usual with hot water and a blue Scotch pad. After I dried it I noted some light spots and rubbed it some more, I thought some of the egg whites had stuck. I had some 0000 steel wool and rubbed a couple of the spots. They didn’t come off but neither did any of the brown around them. I placed it on a hot burner and rubbed with some grape seed oil and heated until it smoked and wiped well.
The light spots are still there but I will continue to use it and if it cooks as well as did tonight I won’t worry about it. Maybe the spots are just part of the seasoning process and either from the egg whites or the flour I had on the mush.
I would sure recommend this skillet. You will not find one of better quality at this price.
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B058370_zpspxtbc0yt.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B058371_zps3burbfpc.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B058372_zpsy1gvnoqa.jpg)
Eggs came out clean
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B058373_zps9ydtrq8o.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B058375_zpsmq25bzjs.jpg)
After washing
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B058378_zps05ccylos.jpg)
After stove top seasoning
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_B058379_zpsm8ulifcj.jpg)
Smokin Don
Nov 08 2016
I seasoned the Stargazer skillet with Crisbee cast iron seasoning. I have cooked in it twice and was very happy with the nonstick quality of frying in it. It turned a dark brown instead of black. I noted after my first cook there were some light spots; I thought some of the egg whites or flour I used had stuck. It was still smooth and used some 0000 steel wool to see if they would come off but did not.
My second cook was pork chops and fried potatoes and all went well; no sticking at all. After cleaning with hot water and a blue Scotch pad, which are non-abrasive, it looked like most of the brown had come off the bottom. It was a grey color. It looked like the seasoning was coming off.
I had got the idea of using the Crisbee from Jeffry B Rogers, the Culinary Fanatic, who is pretty sharp on cast iron. He had used it on a Stargazer Skillet and I never saw any results on his UTube site but found on his Facebook page he had the same results after his first cook. Some of the finish had come off.
I am not sure what I will do, I just did a seasoning using my grapeseed oil on top to see the results. I liked the results so I am going ahead and do it over the top with the grapeseed oil. I have it in now for a second round and will do at least 4 and maybe 6 times total.
I did it 5 times and quit there it looks pretty nice. Now I need to cook with it and see how it holds up. If it doesn’t I will strip it in my self-cleaning oven and start over; I think I will try the old Crisco if I do.
I fried my lunch in it today. I did 2 batches of bacon then fried 2 pieces of cornmeal mush. I had a bone in pork chop to fry for a sandwich. I was going to pour off the ¼ of bacon grease but decided to shallow fry the chop. I did it for 5 minutes per side. The sandwich was great; I had gotten the idea from my BBQ forum Lets Talk BBQ. Everything fried up nice and after it cleaned up easily.
I am happy with the skillet and will cook through the Holidays with it and see how it turns out before deciding to strip and redo.
After 2nd seasoning
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_B088394_zpsrjsgomvd.jpg)
My lunch
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_B088396_zpsjg40nsd5.jpg)
After cleaning
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_B088395_zpskiu9yo9c.jpg)
Smokin Don
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Very Nice! :D
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Very nice Don and Happy 74th...I really like the helper handle. .☆´¯`•.¸¸. ི♥ྀ.
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Happy 74th Don! That's a beautiful pan.
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That is a beauty...can't wait to see some grub in it :thumbup:
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Iiiii...... LIKE it!!!!!!
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No matter what age we are, we always could use a new toy!
Congrats on your new toy Don! It looks pretty cool!
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That is a nice looking pan. Happy 74th
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Super nice pan! I remember when that kickstarter page went up. I need to get one of those for my collection as they appear to be doing everything right!!!!
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Now that is a beauty and looks like quality. Congrats
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Looks solid Don!
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I look up there web site and the following is what sold me.
"We are committed to making our products 100% here in the United States at a time when this is increasingly hard to find. We’ve seen too many great American companies move their production overseas in the last decade.
Every step of our process happens here: mining, casting, machining, finishing, and seasoning. Even our packaging is made in the USA! We’re very proud of this fact, and you can bet we’re here to stay."
OK maybe it is time to cycle out a couple of the oldm get some new and support 100% USA manufacturing.
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Very cool looking pan
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Very cool looking pan
Pappy is always wise ;D
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Nice! It does look fairly smooth for a modern skillet. Give it a few years of bacon and it will be as smooth as a baby's butt.
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Nice! It does look fairly smooth for a modern skillet. Give it a few years of bacon and it will be as smooth as a baby's butt.
It is already that smooth Ken! Don
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Yep, that was one of their selling points. The inside is smoothed before shipping. I keep thinking about taking some 80 grit to one of my newer Lodge pans to make it that smooth (ok, 80 grit followed by progressively finer)
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That is a nice skillet Don!
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Updated with seasoning done and my first cook. Don
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So now that you accomplished your first cook how does the Stargazer compare to say Lodge skillets and others you tried or use?
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Belated Happy B-Day, Don ! !
Looks like you you got your wish.
BD
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It WAS NOT my B-Day, I just said I was a happy 74 yr. old kid! :) I just got my second cook done with the skillet and like it better than my Lodge. Don
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It WAS NOT my B-Day, I just said I was a happy 74 yr. old kid! :) I just got my second cook done with the skillet and like it better than my Lodge. Don
OK 74 year old kid explain to this 73 year old ( for a couple of weeks anyway) the improvements over the Lodge. :)
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It WAS NOT my B-Day, I just said I was a happy 74 yr. old kid! :) I just got my second cook done with the skillet and like it better than my Lodge. Don
OK 74 year old kid explain to this 73 year old ( for a couple of weeks anyway) the improvements over the Lodge. :)
Because it doesn't stick Art! With the lodge bacon will always stick, at least for me, a little unless you wait until it releases. With the Stargazer the bacon was always free to move. Fried potatoes I did tonight for supper did not stick nor did the pork chops. I am not satisfied with the Crisbee seasoning I did on it and will post in this Skillet post. Don
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Crisbee seasoning
I seasoned the Stargazer skillet with Crisbee cast iron seasoning. I have cooked in it twice and was very happy with the nonstick quality of frying in it. It turned a dark brown instead of black. I noted after my first cook there were some light spots; I thought some of the egg whites or flour I used had stuck. It was still smooth and used some 0000 steel wool to see if they would come off but did not.
My second cook was pork chops and fried potatoes and all went well; no sticking at all. After cleaning with hot water and a blue Scotch pad it looked like most of the brown had come off the bottom. It was a grey color. It looked like the seasoning was coming off.
I had got the idea of using the Crisbee from Jeffry B Rogers, the Culinary Fanatic, who is pretty sharp on cast iron. He had used it on a Stargazer Skillet and I never saw any results on his UTube site but found on his Facebook page he had the same results after his first cook. Some of the finish had come off.
I am not sure what I will do, I just did a seasoning using my grapeseed oil on top to see the results. I liked the results so I am going ahead and do it over the top with the grapeseed oil. I have it in now for a second round and will do at least 4 and maybe 6 times total.
Don
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Thanks Don for the update.
Not sticking is a big seller and I guess you are recommending Grape Seed oil over Crisbee cast iron seasoning.
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Thanks Don for the update.
Not sticking is a big seller and I guess you are recommending Grape Seed oil over 5/16-32 panel nut Crisbee cast iron seasoning.
Yes Art I did a lot of research on what to season with. Flax seed oil is supposed to be the best because of it's a drying oil. It is hard to find and expensive, and it has a short shelf life. Grapeseed oil has a high smoke point and easy to find. I restored two other old skillets and used grapeseed oil with good luck and it is holding up well. A lot of people still prefer the old method of using Crisco.
Another thing I like on the Stargazer skillet is the pretty smooth bottom, makes it better to use on my glass top stove. There are several other makers in the USA making skillets but are more expensive and have a heat ring on the bottom. The heat ring was for cooking on the old cast iron stoves; It raised it slightly off the cast iron and was said for an evener heat distribution. Don
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Another thing I like on the Stargazer skillet is the pretty smooth bottom, makes it better to use on my glass top stove.
Now Don ya sold me with the Stargazer skillet's smooth bottom which is hard to find to go along with the non-sticking.
I am also looking for a cast iron Dutch Oven with a smooth bottom if anyone knows of one.
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It WAS NOT my B-Day, I just said I was a happy 74 yr. old kid! :) I just got my second cook done with the skillet and like it better than my Lodge. Don
My apologies ! ! !
Skillet sounds like a winner.
BVD
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Flax seed worked great on my DeBuyer pans. Little spendy on Amazon and not a great shelf life. Since I did many coats I am hoping it won't be something I need often.
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Just a thought for you cast iron seasoners. Last week at my local health food store I found a 1-month old 8 oz container of flax seed oil for about 10 bucks. You might want to check there before doing the Amazon thing. It was the same brand as on Amazon. Look in the cooler.
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I was just about to suggest checking the local health food stores for flax seed oil. I got my bottle at the local vitamin shoppe in the refrigerated area.
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I updated with some pics. Don