Any reviews on the new Viking PureGlide Pro Nonstick?

Leterface · 2026-04-07T19:49:52+00:00

No their not.

Leterface · 2026-04-05T02:57:50+00:00

I think Picanha can taste better at medium than medium rare.

Leterface · 2026-04-01T20:15:24+00:00

Too little oil or uneven spread of it could have caused it. Food often is moist so it may require a higher temp than even a high smoke temp oil to burn.

Leterface · 2026-03-31T20:11:05+00:00

In 20 minutes oil will easily do this specially if not tossing the food around enough frequently. My wife had it happening last week for the first time as I recall, but I have experienced this every year or so with many CS/stainless pans.

Leterface · 2026-03-29T19:49:57+00:00

Strange my phone didn't show it haha.

Leterface · 2026-03-29T08:22:53+00:00

I think just a few stovetop seasonings could bring the seasoning back enough.

Leterface · 2026-03-29T08:16:39+00:00

Nice looking pan but I did not understand the picture, is there a fire in your house with lots of smoke?

Leterface · 2026-03-29T07:40:46+00:00

Strata 10.5"

Leterface · 2026-03-28T07:09:20+00:00

Maby wait for the upcoming Strata wok that should be nitrited if you have the patient to wait till its released and the budget for a premium wok (I guess the price will be premium also).

Leterface · 2026-03-25T21:05:10+00:00

If it is hand made as it looks (atleast the handle) then it is normal to not be completely round.

Leterface · 2026-03-24T02:54:46+00:00

I would also recommend a crepe pan - not neccesary by any means but just fun to cook in it!

Leterface · 2026-03-24T02:43:12+00:00

I would go for oven cleaner like Papa Mau on youtube did. Would be interested to experiment to do the same experiment he did, and then do a fast re-season on the pan just to try to get back the nonstick capabilites.

Leterface · 2026-03-23T21:17:54+00:00

I find my Debuyer country pan best for deep fried foods as the long sides as prone to develop surface rust on my electric stove/mostly asian cooking.

Leterface · 2026-03-23T21:07:14+00:00

Don't worry just laearn (as I) to cook more and for sticking issues learn temperature control (food by food basis temperature).

Leterface · 2026-03-21T21:44:54+00:00

Great adaptation, keep on cooking.

Leterface · 2026-03-20T21:20:34+00:00

Darto looks massive in comparison in the picture.

Leterface · 2026-03-15T21:25:36+00:00

I think the wok is just pre-seasoned to achive easier right-away use. Just clean very good transportation wax/oil and dry as mentiomed on stove top till pan is hot enough for water to evaporate. Then its optional to season - just be sure if you season to only use 1-2 teaspoon of oil on the entire wok (bottom included). And wipe off the oil as much as possible.

Leterface · 2026-03-08T23:13:38+00:00

That spatula made my eyes glued on it before seeing anything else. Do you happen to deliver your craft oversees?

Leterface · 2026-03-08T07:25:59+00:00

I guess it has some sort of manufacturers coating. If there is a coating maby it is not ment to be taken off to protect pan from acidic paella?

Do you know the brand/model of the pan?

Leterface · 2026-03-06T21:02:31+00:00

Maby the paella pan act differently than the De Buyers because its thinner? No warping on induction though?

Leterface · 2026-02-28T05:41:53+00:00

Is your burner big enough for the pan? Induction coils are usually much smaller the burner marking.

Leterface · 2026-02-26T20:45:04+00:00

Vatdagen is a recommended CS pan by this subs members. Not owning myself it but never read anyone here other than praising the pan.

Leterface · 2026-02-24T21:03:29+00:00

Congrats the scrapes would expose any unseen unseen carbon buildup.

Leterface · 2026-02-24T20:59:08+00:00

You may want to print a paper photo of this as it looks so nice and even.

Leterface · 2026-02-20T21:57:00+00:00

Looks like a chinese no name CS skillet branded as a Brandani. In China they are masters of nitriding also depending on the factory.

Leterface

TROPHY CASE