The OXO pan looks very similar to the Chinese made BK black carbon steel pan I have. It won't surprise me if I find out that both are made in the same factory. The reason I bought the BK is that I could get it at a store instead of using mail order. I guess I'm a bit old fashioned that way, My pan is 12 inches in diameter and I think it's deliberately bowed up slightly at the center (to reduce the possibility of creating a pan that spins). I routinely cook hash browns and eggs in it with excellent results.
That's good to read. I just ordered a BK black carbon steel pan so I didn't have to go to a store :p I live on the edge of the world, so stores are a luxury for people with money. I have never cooked with carbon steel so how much of a rip off that relatively cheap pan was gonna be. Apparently it's gonna be just fine. A lot better than the $15 and $18 dollar stainless steel I bought before doing some homework XD But hey, you live, you learn, and I can surely still make some sauces in the pan until the bottom falls off from deglazing :p Might take years, who knows :) By that time I probably have some money for a better pan for tomato sauces and indonesian dishes :) My brother says that cast iron is good for sauces but I really don't like the weight. I still have to be able to hold it with one hand while scraping the sauce out while pouring it.
Well I have Bk but after awhile it got many white spots and a lot of black residue even though I clean it all the time? But I can’t get rid of this residue! Does anyone have any advice? Or just Chinese garbage!!!!
This was a great review to see. I’m a huge fan of matfer’s pans but am currently teaching a friend some cooking basics who doesn’t quite have the arm strength to handle the weight of the matfer. this oxo looks like the perfect solution. Thanks Cook Culture! You have some awesome content!
I'm really surprised, Jed! As a new pan to you and new to the market pan, this looks like a contender. A great starter pan for for someone wanting to experiment with Carbon Steel. I did originally start with de Buyer Mineral B, then switched to there Pro model for the stainless handle (albeit heavier), then lucked into winning the lottery at Blu Skillet (hand crafted). So I now have 6 pans, 2 of each in the 8" and 10" range. Need to thin the herd, but if I ever wanted a larger or smaller carbon steel pan, I would definitely give the OXO a go. Thanks for continuing to work on cleaning up our dumps of nonstick garbage!
Jed - I am new to carbon steel and have been enjoying your videos. I am about one month in with new OXO. My experience has been a bit different than yours. I think it is becasue the pan heats up so quickly and gets hotter than others at the same setting (we have a gas range). First time I used it my eggs stuck like crazy . It was before i learned about chain mail and when I cleaned it used a scrub pad that basically took a lot of the seasoning off. I reseasoned it again a couple of times before the next use. The next time I used it was to cook burgers which turned out great. But I neglected to clean the pan right after cooking and it sat overnight with the burger grease and pieces in it. It was stuck on so badly I had scrub once more which took off the reaseasoning. so I reseasoned a couple of times again. Next use with eggs was better than the first. Then I cooked some chicken tenders and that went much like the burger experience. Just over the couple of days I put the range on lower heat than I had been and so far so good - clean up with only warm water and paper towels. But I'd be lying if I didn't say I am bit leary about cooking something else on higher heat (searing scallops or burgers again, for example) and how it will turn out for the pan. Note - I saw that you don;t recommend using avocado oil due it's fiber content. Guess what I have been using? Yep, avocado oil. I am going to ppick up some grapeseed oil and start using that. Would you recommend I strip the pan and then season with the grapeseed oil or can use the grapeseed oil when post-use seasoning? Thank you.
@@charlesjacques750 I have purchased 3 sizes over time and, honestly didn't see a difference in the quality when buying them. So, I bought whichever was the best deal at the time. I'd say that I don't notice a difference in the brands and we've had them all for a few years now. Those pans and one cast iron pan do the most work in our kitchen. Now only if the saucepans were so easily replaced.
In my opinion, this is fine for lightweight use, the way is was used in this video, but for meats we need a heavier pan than retains heat better. I would consider buying a small-sized Oxo pan for eggs, for instance.
That's right. One of my primary uses for carbon steel is high heat searing of meat and I don't believe the light oxo would perform as well for that purpose. For eggs I use either carbon steel, cast iron or non-stick depending on what I'm doing exactly. The non-stick has lasted for years because I'm using it appropriately.
OXO has a version of this pan that is perforated and intended for cooking over live fire. Made a stir fry with it and flavor of the meat and veggies was an improvement over stove top use.
I bought a Matfer carbon steel pan that had the old coatings. I scrubbed it off and oven seasoned it to cover the inside and out. It is the best pan for eggs.
I made french omelet with my oxo by using high heat and lifting and moving the pan to control the heat as I move the eggs around and it turned out perfect. I have an entire set of old Wagner cast iron and they are superb. I bought the OXO carbon steel pans (10in and 8in) removable handle version for my teardrop trailer and have been using it in the kitchen so the nonstick builds up. I can say in terms of non-stick it is already as good as my Wagners. There definitely are hot spots/cold spots... Ive been considering buying a Matfer but with an inherited wagner set and a few all clad pans I think I can't justify the wagner lol. Plus in reality the OXO works perfectly fine on my gas cooktop.
Great review! I have 2 de Buyer Mineral B pans and they are awesome. However - they need some work to get them there, which fine for me (I like seasoning and seeing how they improve every time you cook with them). However the OXO pan is good to go straight out of the box. That is pretty cool for folk wanting to get into carbon steel but do *not* want to mess about with seasoning!
With a thinner, lighter-weight pan, would it make sense to cook at a slightly lower temperature? I'd love a carbon steel pan that weighs a bit less, so it looks great to me.
in the UK the pans are"Salter " pan for life, they are tough as old boots oven and Weber kettle proof, my wife keeps putting them in the dishwasher! and I keep trying to season them 😭 they are wonderful 👍 we have halogen hobs which I don't like, never seem to get them hot enough but cheap enough to practice and they can be abused so I can recommend them . great post
Great video! I have a 10” Merten & Storck carbon steel skillet, made in China for a German company, and absolutely love it. It came preseasoned, has held up great so far, & no warping on electric flat top.
I have that M&S skillet. It is unlike anything I've used before. I don't understand how that is just a preseasoned carbon steel skillet, since it is by far the most nonstick steel surface I've used. There's gotta be more than just carbon steel, right?
@@RayCharoundWith a regular carbon steel pan you develop a seasoning layer and of course every time you cook food use fat to provide that non stick barrier. A pre seasoned pan has no steel exposed so the question is.....what is the seasoning layer made of? Is there some Teflon in the seasoning layer making it no different than a non stick pan?
There is a reason that Matfer is the gold standard in a lot of great kitchens. It is significantly lighter than cast iron yet heavy enough to distribute heat evenly, unlike the OXO. Try using an infrared thermometer to scan both pans as they heat up and you will see a marked difference in the even distribution of heat as the come up to temp. As you use your Matfer more, it will acquire a complete coating of nonstick polymer and give you even greater nonstick qualities.
I have a carbon steel wok and pans I purchased when I lived in Hong Kong, all Chinese made… They still work great… For instance, I have a 10” heavy duty (better heat retention, great for steaks, etc.) and a 10” blue carbon steel that is thinner/lighter with higher sides (perfect for veggies or tossing pasta) … All were a fraction of the cost of Matfer and work just as well… The only advantage Matfer has is a welded handle (I had to grind off the rivets and weld the handle to get a smooth side wall)… Frankly, many brands are just over priced with no significant quality differences if the same gauge/thickness!
@EarlHayward fair enough, but most people that I deal with would rather have a pan made anywhere but China, and are willing to pay more for made in the USA or Europe.
It looks exactly like the BK Dutch Cookware carbon steel pan. Probably made in the same Chinese factory. I'm sure this OXO pan will cook food just fine. Just like the BK. The biggest plus for these pans vs the Matfer and de Buyer pans is weight. Their steel is much thinner so they lack the mass of the French brands. Depending on the size of the French pans their thickness varies from 2.5mm to 3mm thick. They will heat up a little more slowly.
It does indeed look identical to BK black steel pans, I also expect it to be from the same factory (I posted that comment too but it got removed?). I own BK black steel pans and can confirm them to be very non stick, but also to be very thin which makes them warp on induction (except for their wokarang which is a great pan)
I have a thin hand forged German Turk pan that warped quite fast on my flat top electic. After hammering it upwards it has remained its shape. I think these Oxo pans also have a stronger bow upwards to prevent easy warping.
These do look very much as the BK black steel pan. I have an induction stove and I do run into warping issues. Instead of cooking at a 6 I cook at a 3-4. And when it warps i have to hammer the back to get it strait again .
You convinced me to buy this for my mother-in-law in Korea. We are visiting her and a carbon steel pan was her request. I was going to season up a de Buyer pan. But the one I got in the mail is just too heavy for a senior citizen. So, the fact that you mention that it is lighter is a plus. Also, this seems like it will have less of a learning curve for a total newbie!
It is exciting to see carbon steel becoming more mainstream. Obviously they “did their homework” and made sure people buying these entry-level pans have a good experience - light weight, good handle, good initial seasoning (ready to go out of the box). The slight differences are entirely understandable, it is a thinner, lighter weight pan. That helps hold costs down in materials, manufacturing, and shipping. Hopefully having these at a reasonable price point will bring more people over from the artificial non-stick camp into the carbon steel camp. These could be “gateway pans” ;-)…
The edges are rolled steel and about 1.5mm thick. The base is 3mm thick. They've simply engineered away the weight on the edges, which I don't think most makers do. This makes them much lighter but perform the same.
If the pan had been coated with a layer of wax from the factory, I would probably heat it to see if there is any cook-off of the residual wax first. A regular wash probably won't remove all of it.
Great video. Wanted a Matfer but now seriously considering a OXO. Just because it seems more energy efficient. I would just like to see a video on searing a steak on the OXO vs the Matfer or Mineral B.
Thicker pans will always win if searing large cuts of meat is your goal. I can tell you even my Matfer can sometimes struggle if I'm making a big steak, especially on the second side once you flip. Id probably recommend finding a cheap Lodge cast iron pan for your major searing needs and doing just about everything else in the carbon steel. I have no doubt the OXO would struggle to sear even a small steak properly given how thin it is
, I came to the opposite conclusion with that potato test, but I think it might be what we are expecting/desiring out of the cookware and the finished foods. With hashbrowns, I am always aiming for more browning rather than less, and doing so in less time is all the better... as long as you don't have too many other things going on at the same time.
I often hear that thickness is crucial for a good quality pan. I understand that it helps retain heat and spread it more evenly, but I have a few stainless steel pans and pots with a very thick 1cm bottom and I don't like them all that much. It takes a lot of energy to heat them up and I wuold guess that the thickness makes them less responsive. I just moved into a new place, started using induction for the first time and I am still getting used to it and if you heat those pans too much you are going to burn stuff because they don't cool down
Hey Jed. Our kitchen reno is finally done. I need to get with someone about purchasing pans for my new wolf induction. What’s the best way to start the discussion because I have some special circumstances and also don’t want to buy a set. I’m in the states but I’m buying through you because you have helped me so much.
It's not surprising the Oxo did as well as it did in your tests. It's a much thinner and more lightweight pan, so when not loaded with a lot of stuff to cook, they will both perform pretty close. I think it would be easier to burn things in the Obsidian until you get used to the heat settings on your particular cooktop, despite your experience. Your hash browns did brown a lot more compared to the Mafter. Also, if you're putting in a fair amount of cold veggies to sautee or want to sear a steak that's not at room temp, the Mafter would be a better choice simply because it will hold more heat than the Oxo. Considering the price, I wonder what advantage the Obsidian is going to provide over a similarly priced non-stick pan. Durability, maybe?
The advantage is it's lighter than the Matfer and not Teflon (or some other gimmicky coating), so it lasts longer without the negative health effects -- as long as you don't cook acidic food in it.
My first question about a pan is 'How flat is the bottom?'. A lot of pans/skillets have raised centers which means oils and other liquids run off to the sides. Not great if you're trying to fry something and have to use a more oil to cover the pan bottom. My second question is how resistant is it to becoming deformed if dropped a small distance onto a hard surface. An out of round pan means the lid won't sit tight, if the lid can even fit on the pan again. The test also applies to lids.
We are talking about a 3mm and a 2mm pan I would suppose. I myself have both of those pans (Debuyer Carbonne 3mm and an unknown brand, Kela Ferrum in 2mm - I call it my „tin pan“ bc of the clear sound of it. What confuses me are two things: 1. the coating/ seasoning seems awesome. Are you sure it is not coated with PTFE or sth like that? It even looks like „plastic coating“! 2. your Oxo pan did not warp at all! My 2mm pan warps a little on my induction stove top, even on a 6/10, especially if I make crepes for the whole family. Maybe you should check that again in a long-term test (make crepes for your family and afterwards put some water into the 2mm pan, it will rinse to the sides only I bet!!). Otherwise, „tin pans“ are super lightweight and handy. I really like this Oxo Pan! Thanks for this test!
Be aware that this pan is not pre-seasoned with vegetable oil; it does indeed have a manufactured artificial non-stick coating. OXO will not back the pan as it’s not made by them. Some on Amazon did some digging on the actual company that manufactures this, and they said it was a non-stick coating: “So I contacted OXO, who directed me to the manufacturer (they don't make their own cookware), The Cookware Company. From there I drilled down into Green Pan, one of their subsidiaries that makes the OXO pan, whose claim to fame is a "non-toxic ceramic non-stick coating". They claim it is non-toxic because it is made of a ceramic derivative of sand, and the manufacturing process doesn't use PFOA or PFAS chemicals.” So, in reality, it’s a non-stick coated carbon steel pan, and for that reason I’ll avoid it.
Thank you! Since I got my 8" Merten and Storck I've been trying to figure out what's up with it. It acts like a non-stick pan. The website words things to seem like it's not coated, but if you look again the phrasing leaves open the possibility that it's non-stick. I just emailed Green Pan yesterday with some questions. Hopefully they get back to me in the coming week. I'm probably going to get a DeBuyer blued steel pan to replace the Merten. I'll still use the Merten but only as an ancillary pan.
Thanks for the great video. I just bought the OXO crepe version of the blue carbon steel line. Plan to use it for quesadillas, tortillas, and grilled cheeses.
@@emmaturner-kress9343 Better, but those raised rivets are still a deal breaker. I had the same problem with my All-Clad and they're ridiculously hard to get completely clean. Not again.
If you leave the pan on an induction burner on high it will leave a big burn ring permanently. Don't ask me how i know that. The pan is really thin so it's not the same as the other premium brands.
The thing is, onion can be used to make even stainless steel at lower temperatures (which notoriously sticks) into a non-stick surface for a time, so cooking the onion first interferes with seeing how good the seasoning and non-stick capabilities are immediately after purchasing.
How many millimeters is the thickness of the OXO pan? I was told the bottom is 3 mm but the walls are much thinner, which saves weight. How high are the sides? And could you please review the Ikea model, VARDAGEN frying pan, carbon steel?
I have two Matfers and a De Buyer. I prefer the Matfers. That said, I learned recently that Matfer changed their design and it's less robust, more prone to warpage problems. Anyway, De Buyer is not pronounced De Bye-Er. It's a French name. It's pronounced De Boo-yay.
I believe Matfer added a slight curve at the bottom of their pans in a similar fashion to most other carbon steel makers because people were complaining that it was spinning at higher heat. I don't believe this makes the pan worse, as it was meant to make it less likely to warp. That being said, De Buyer made larger versions of their more flaired out omlette pan, so you also get the benefit of thicker steel in something closer to the Matfer design that people like.
Yes, there is a good reason the pan won't last forever because it happens even to carbon steel pans, warping. It would probably be really hard to warp cast iron but you can warp carbon steel.
Interesting, as I was looking prices of Black Steel from BK Cookware and Amazon suggested me these ones. Was very tempting, since they include this silicone handle, unlike BK's, but BK's Black Steel pans have nice cast iron handles, although I don't know if it's good idea, but looks awesome.
Something that I’d like to see is how this pan works for searing steaks. Wondering if the thinner material won’t hold heat as well and result in less consistent searing for steaks and other meats when you need consistent heat
You don't have to season it at all. If the seasoning it comes with comes off, through cooking acids or whatever, you can scrub it down with a scrubby pad and do a quick stove-top reseasoning.
Great video, great comparison, pretty stunned by the oxo for the price. Have you tried out their oxo carbon steel woks yet? Cause im thinking about getting one, thanks.
I think this is a clone of my BK pan. It looks exactly the same and I have to say my BK is also made in China. I can also report that my BK even though it's made in China is awesome. I love the weight the depth the ease of seasoning and how non stick it became with little effort. I can also say that I see my BK pan lasting me a long long time. So I would def recommend going that route if you don't want to buy a pan that's so new to the market. It's an excellent first carbon Steele pan. I call mine carbon steel on training wheel because of how easy it is to season and take care of.
Can't put in OXO oven (unless remove the silicone), has rivets sticking out on the inside, warping always a fear if don't gradually change heat up or put in cold water. French handles really steeps
Any findings on oxo's seasoning? I used the camping version over a propane stove and accidentally burnt off a bit of the seasoning from the get go. But still fussing with the reseasoning. But i just watched the video re not bringing to smoke point.
I am not from the US or Canada, I recall hash browns in US restaurants looked much different from what you made. Is that the Canadian version of hash browns? Thanks!
I'm from Canada and would call those fried potatoes, but wouldn't blink if they were referred to as hash browns. Hash brown is a more "breakfasty" term and not exclusive to the pressed potato patties that most fast food restaurants serve (deep fried).
Yeah, what he did here are often referred to as "skillet potatoes". Hash browns are shredded potatoes that are more like a patty, crisp on top and bottom, a bit less cooked inside.
What do you think about the Oxo carbon steel wok? I'm curious about the shape. It seems to have a wider bottom than most traditional carbon steel woks.
The problem with induction is the size of the element. It doesn't fit the pan size and until manufactures up the element size you'll always have hot/cold spot issues, as well as warping.
Great job! Thank you very much! There has to be something in that Oxo seasoning from China! Let us know when you figure out what it is? Somebody is making a lot of money selling Chineese for almost US prices.
Good video at your new studio. I think that a longer test is advised before you start selling the OXO pan because on the Amazon reviews, several customers indicated that because of the light weight, it will warp over time. Also, I'm very interested in you nuking the pan and seasoning it with your 5 day seasoning process like I did with my De Buyer pan. I really question what they use to season the OXO pan.....maybe Teflon?
So this is a chemical treatment? I’m allergic to wheat, soy and corn, so any seasoning utilizing those ingredients won’t work for me. Unfortunately, this makes Lodge products not an option for me.
For everybody claiming the pan is thinner: this is wrong and misleading. While the sidewalls are extremely thin at around 1mm, the actual bottom is a full 3mm thick and comparable to any other high-quality pan. The side walls have those undulations on the exterior because they are hot-rolled thin, while other classical brands have just the whole shape pressed, hence why they are heavier.
Well, and this is entirely non food related, the OXO is just too damn pretty. I want my carbon steel to show proud signs of it's use ( kind of like me, a 72 year old with some use and abuse.)
forgive my ignorance but the oxo looks powder coated with some synthetic material, i/e. like a nonstick. are we sure we are comparing apples to apples?
Jed - If you read this please bear with me on the long comment, and great video. I have a couple of neighbors that told me this oxo carbon steel pan was the best non stick and carbon steel pan that they have ever used. The neighbor showed me the pan and let me hold it and look at it. When I held it, it was so thin and light. I basically thought it was ridiculous and it couldn't be that great, but I bought one anyway. I thought why not just give it a shot. When I got the pan I washed it and immediately tested it with a fried egg. I do not like eggs with a crisp bottom, so I put a half tablespoon of butter on low heat. As soon as the butter slowly melted I put the egg in the pan maintaining the low heat. Once the egg firmed up I tilted the pan and it slid around just as if it was a non stick "teflon" pan. I was shocked at the performance of this seemingly cheaply made pan. The metal is so thin and light it felt like my stainless steel all clad D3 which I love. This pan is nothing less than remarkable for me. I have actually come to love how thin and light this pan is, it heats quickly and responds quickly coming on and off heat. I realized this light pan is just another use case for cooking and I literally don't need my Tramontina non stick pan. How long have you had this oxo pan and is it easy to maintain the seasoning on it? It works so well that I am almost skeptical of it's longevity and durability. Just incredible.
Howdy, thanks for the comment! Yes, it's a good pan. It's made under license for OXO by a company that knows pans. I've had it for months, and it's just as good as new.
@@Cook-Culture Thanks for the response Jed. I have seen a lot of comments in various reviews mention that OXO, BK, and Merten and Storck carbon steel pans are all made from the same manufacturer. Do you know if this is true? Thanks for sharing your knowledge !
Even the toxic non-stick pans work really well to start with. The silicone handle is a phaff if you want to put it in the oven. Uncle Scott seasons his de Buyer just once yet you are talking about having to season again.
It's a heat treatment, so the pan is not coated. That is what OXO claims, and I've now used the pans dozens of times and can confirm that it works as any carbon steel pan. It's good to be skeptical, though!!
@@Cook-Culture just to add to this, I just got done with a conversation with a Green Pan consumer services rep. I had questions about my Merten and Storck CS pan. I believe the oxo and Merten and Storck are the same pans. Anyway, she said the seasoning is only from the heat treatment. There was no non-stick coating put on before or after the heat treatment. No extra chemicals or ceramic or anything. "...they aren't coated with anything. Carbon steel is carbon steel" is how she put it.
@@Cook-Culture I got myself one of those, and I did as the instruction suggested but even after I checked with it I still get black powder or seems like paint or something! Is that normal? Any idea how can I fix them? Bty I really appreciate you channel very informative! Thanks
24 minutes in before you casually mention the handle is removable. 24 minutes I'm thinking to myself, this pan is looking better and better, to bad it's probably not oven safe, then boom the handle comes off, sheesh.
I would prefer to spend more (not much more) and get a French made company such as de Buyer, Matfer Bourgeat, Mauviel - I hate it when a premium product which artisan - often family-owned - centuries old companies are taken on by the mainstream which ultimately could put them out of business.
Oxo/Good Grips only puts out quality products. Being made in China does not make a product bad. Chinese manufactures make things to whatever standard the American company requests. Y’all type these anti Chinese made comments on phones that are the best made and most expensive phones on the planet 🤣.
It would be the best to avoid grape seeds oil if you can. It has high amount of omega 6 which is likely to be inflammatory if you already have enough omega 6 which is very likely. Also its oxidative stability is low like most vegetables oils, so when it is heated, it breaks down and produce trans fat quite easily, it is especially bad even among most vegetables oils.
Cool that OXO is selling a carbon steel, it may help get other options besides non-stick coatings on 'everyday' pans. Field #8 is my go-to, best pan I've ever used, gonna (non) stick with the Field.
I bought an oxo just for cooking eggs in and in about 2 yrs it was no longer non-stick. Around the same time I bought a carbon steel pan and seasoned it and it is still non stick. If the seasoning begins to break down in the steel pan I can always reseason it. Where as the OXO becomes just another piece of trash in my garbage bin.
I have smelled petrol chemicals on pot from china. Make sure you clean then burn the waxes off. Or just get better stuff. My wok took 4 cleanings to get oils and wax off it.
