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a cast-iron Sam's I have a new pan that I'd like to show you I just got it a couple days ago it was a Kickstarter from the field company I'll put the link to the Kickstarter video in the notes below so you can check it out this is a number eight it says right here and kind of a no-frills box you get a little card here says thank you little note from from the brothers that started it we deeply appreciate your early support like I mentioned this was a Kickstarter and interestingly enough it doesn't tell you how to season it a lot of companies feel the need to tell you how to season it they don't they do tell you acidic foods will remove the seasoning and they tell you gradual heating is better than heating it up fast so there's some general principles and kind of a little help card but like I said it's lacking instruction on how to season it so I'm just going to use a method that I've used in the past the pan my first initial reaction is that it is a super lightweight it is much lighter weight than a comparable number II it doesn't have the long fancy handle that I'm accustomed to you know the forks handle that stays cool now the benefit is this is shorter so it's going to fit in the oven with other stuff the drawback is this might get hot so that's to be seen as a tiny little lip here which for sure would be hot so this looks like I'm going to have to use hot pads when when handling this here's the back filled company they're family crest number eight made in USA and then number 326 which is kind of cool this is reminiscent of vintage cast iron where this lift extends below the surface so let's see how that's going to feel on my glass stovetop you know what it's perfectly flat perfectly flat and there'll be kind of an air pocket under here so it was gas of course that's not going to matter but with a stove with a glass top it's going to be different than the pans that I've used so we'll see how that works the striking difference in this pan is the inside finish I would expect a lumen on that you can see this is very smooth I would expect a great hand to have this type of interior surface well that's on the outside this pan has this buttery soft finish I've never seen anything like it it's like beyond machining it's almost as if it's been sanded or or hit with you know the sandblasted it's incredibly soft and smooth really really impressive I have no idea how it's going to perform but it seems to me like like that would be a good thing anyway I bet it cooks a lot like steel with better heat retention that would be my guess out of the box so I'm going to season it with a product called the crispy puck and I actually got this with my stargazer pan and I used it and I kind of cook food it a little bit on the video and I got some some negative feedback a few folks said that I really should give this another try so I'm going to season this pan with this product and the first thing I'm going to do is wash the pan in warm water to get whatever wax they put on it off I eat the oven up to 170 I'm going to put the pan in there for about 10 minutes just to get it warm to the touch so that this product absorbs well and then I'll heat it for an hour on 400 and we'll check out how our first seasoning goes so I'll be right back with you with a wash pan and a warm pan and we'll go ahead and coat it and see how that goes watching it so it's probably the only time this panel ever see so give it a good scrub with some dish soap inside and outside I want to make sure that I remove any wax or anything that's going to impact the species I wanna put on there and then wash it with warm water and go ahead and dry this off and pop it in the oven for about 10 minutes just to just to warm it up evenly okay it's been about 10 minutes and pan is for sure warm it's not obviously too hot to touch but it's warm for sure and there's my crispy tuck it's wrapped in like a cellophane and I'm just going to give it a generous rubbing and then I'm going to come back over it with a paper towel and rub everything in evenly looks like a whack and I did this one other time with with my with my stargazer and I found that if you keep this up too much it just it's all liquefied and gets everywhere it's kind of hard to rub in like a wax so ideally this pan might be a little bit hotter but because of my experience the last time I'm going to I'm going to keep it not quite as hot as I because I probably would if I was using a liquid so I want it to be just a very very thin coating and I can feel I can really feel how I'm getting it all right all the little cracks and crevices and I found that in the past I've held it with my hand when I put it in the oven and wherever my hand was left a mark so I'm going to do something a little different I'm going to hold it with the I'm going to hold it with the rag I don't want my skin oils transferring to the pan at all I want a nice even seasoning so I'm just going to hold it like that and give this one more rub and I've had I've worried about little paper towel little lint pieces makes absolutely no difference it burns off as long as there's no big spots but what I can't say is that if there's swirls left those swirls seem to bake in so I'm just slowly I'm almost buffing it like like you're waxing a car and we'll see that how it turns out but I believe it's going to turn out without any streaks nice and even so there's the inside flip it over just give the outside one more wipe I want to make sure that I've gotten everything covered evenly a little bit of buildup in the made in USA but that's okay and there we go we're ready to go so I'm going to pop it in the oven here and bake 400 start and as soon as that comes up to temperature I'm going to set the timer for sorry about that soon as it comes up to temperature I'll set it for an hour and then and then I let it cool naturally over over the course of probably an hour so after it goes off and and then we'll check it out show you how it turned out okay it's been maybe almost two hours I put it in there for for a full hour at 400 let it gradually come up the heat and then set the clock for an hour and look at that I am pleased it's not cool enough to actually touch but that's incredible no little oil beads like you sometimes get if you've got too much oil a little bit of build-up right here but that's not bad a little bit of buildup over here also the inside is just absolutely perfect handle it perfect no marks all right I've got to give that crispy puck another another chance this came out really better than expected perfectly even I'm pretty pleased anyway alright well we're going to let it cool down and then and then we'll cook something so stay tuned okay so all I've done is put a little oil in the pan this is some cocoa I get it locally and it's a blend of sunflower oil and coconut oil it's great for high temperatures it doesn't smoke it has a pretty high smoke point and doesn't add any real flavor to the food so I started off on number three and then I brought it up you can see the butter is just fizzling and let's see how this very smooth bottom is going to handle some eggs I have a feeling that it's going to do really well this is only one seasoning on my part and then of course the folks had filled seasoned it one time also so even though the pans hot it's still perfectly flat on the bottom there's no wobbling or anything holds its shape well you see it's not entirely heating evenly I've got some cooler cooler area right around here but I mean there's no sticking let it let it cook for a minute I'm pretty happy I probably won't use this hand rags very often I just did this to see you know kind of the stick test the size are a little bit too high for for doing that speed great for grilled cheese you know making sauces searing meat and this handle is actually quite cool to the touch I'm going to turn this down a little bit and performing really well eggs are sliding around so that's one seasoning in the oven no inside seasoning and and they're cooking great I'm pretty happy all right well there you have it I'm going to continue to cook these a little bit of sticking right here but overall I mean that's that's just not that at all yep okay and here's the surface after a light cleaning just stop quick rinse in hot water and then I put a little oil on it and it's ready to hang up this will be my go-to pan if I need to go from the stovetop to the oven i cured some fish the other night that fish was pretty sick it was almost two inches thick and seared both sides put the pan in the oven I used a different pan this will be the pan I choose to do things like that any time I have to go into the oven because of the short handle the handle does get hot it's stayed cool while cooking but when I went to pick up the pan to clean it the fajita transferred into the handle it wasn't too hot to touch what I could see how it could be so to train myself not to burn my hand this will just be my oven cast-iron pan I have a very similar size of course the Stargazer that I did a video on that will be primarily my stovetop pan so I can see this pan just getting better and better you could see what a what a great circus the machined or you know shot feed whatever they did to it that surface has turned out great you can see from that egg test that we did so anyway really liked this pan I can see it getting better and better with time it'll be my go-to oven pan and I'm really happy with it so check out the folks at field there's their crust check them out online and I highly recommend this pan I'm real happy with it thanks for watching and please subscribe to my channel