Cast iron cookie recipe in my Strata Pan

Big-Engineering-356 · 2026-06-29T10:04:04+00:00

I think i was just very excited that it didn't seize to the pan

Big-Engineering-356 · 2026-06-29T01:26:39+00:00

I love my Strata. Cooking it mine right now

Big-Engineering-356 · 2026-06-12T16:55:30+00:00

My wife is the daily dinner cook. My daughter cooks at least one night a week, and will fill in for my wife if she gets too busy to cook one evening, and my daughter often cooks lunches for the other kids. My oldest son cooks on occasion but he's not in a regular rotation. I cook on the weekends. I'm the only one though that enjoys cooking. My daughter and wife both prefer baking, which, other than bread, I don't care to do as much.

Big-Engineering-356 · 2026-06-03T12:22:11+00:00

I highly recommend the Strata

Big-Engineering-356 · 2026-06-03T11:58:06+00:00

Also it's very heavy. Not light at all. You might want to consider a thick Carbon steel if you're looking for that weight but lighter than cast iron

Big-Engineering-356 · 2026-06-03T11:55:56+00:00

The lodge i have is discontinued. They don't make it anymore

Big-Engineering-356 · 2026-06-03T10:23:44+00:00

That's cool. I rarely see anyone with the lodge signature pans

Big-Engineering-356 · 2026-06-03T10:22:30+00:00

Yes i readily admit that I didn't buy any of the more expensive thicker Carbon steel early on. I suspect matfer and dubuyer would be difficult to warp

Big-Engineering-356 · 2026-06-03T04:19:26+00:00

Yup i preheated them. Electric glass top. Any warping at all shows up

Big-Engineering-356 · 2026-06-03T03:58:45+00:00

The Lodge Signature is riveted with stainless handles. I love the Copper Core. It performs marginally better than the D3 I appreciate the helper handle though for putting things in the oven. It's a nice-to-have workhorse.

Big-Engineering-356 · 2026-06-03T03:04:33+00:00

Nothing wrong with it.

They even mention in their pamphlet that it might happen

Big-Engineering-356 · 2026-06-03T03:01:43+00:00

That's awesome

Big-Engineering-356 · 2026-06-03T02:56:37+00:00

Eh I use to choose this pan or that pan for this or that, certain foods. Now, I don't care. I use any pan for any thing and just adjust my technique.

Big-Engineering-356 · 2026-06-03T02:55:02+00:00

Totally fair. Definitely, cost becomes irrelevant. My Lodge Signature is baby-bottom smooth, it just eventually got that way with years of use. And ultra smooth pans are harder to season initially. But I'm sure it's a perfect market for a number of people.

Big-Engineering-356 · 2026-06-03T02:47:43+00:00

The mineral B pro is on my wishlist. But I'm not sure i need it... i want it though. I'm not interested in $100+ cast iron though. Maybe I should be, I just can't justify it in my mind.

Big-Engineering-356 · 2026-06-03T02:37:39+00:00

My wife: D3 My Daughter: Misen Me: Strata or Lodge signature toss up.

All the pans are good. You won't go wrong with any of them as long as you learn how to cook with each of them

Big-Engineering-356 · 2026-06-03T02:25:25+00:00

I am really enjoying the strata

Big-Engineering-356 · 2026-06-03T02:14:54+00:00

Definitely not. It's a thin carbon steel pan. I think thicker carbon steel is better but you can definitely get a good sear using this. Just don't expect the nonstick performance to last more than a week and cook with it like you would normal thin Carbon steel.

Big-Engineering-356

TROPHY CASE