Field cast iron skillet vs Stargazer - How do I choose?

I've been an admirer of Stargazer Cast Iron Skillets for a long time and finally bought myself a 10.5" Skillet. As soon as it arrived I was keen to know if it rivalled my best-in-class Field #8 Cast Iron Skillet.

In this video, I do an in-depth review of my new Stargazer pan covering all of its unique features and put it head to head against my trusty Field #8 Skillet. I was surprised and very, very, happy with the results.

In Canada

Buying in the USA?

Chapters:

Start 00:00
Cooking and tasting: 02:38
Cleaning: 07:10
Final Review: 09:10

[kellogg]

I've had my 10.5" Stargazer for about four years, it's awesome. I don't mind the helper handle one bit, I'm proficient enough in the kitchen to "handle" putting something in the oven sideways...

[JohnGrove]

Both are great pans. Bottom line, you won't regret getting either. The Field is lighter which I like, but the Stargazer is excellent as well.

[bingster-]

I went with Stargazer over all the modern manufacturers of cast iron. I have a12", and a 10.5" so far. Eventually I'll add the 13.5" dual handled one too. The rest of my collection is 1 #8 Griswold, a Lodge Blacklock 14.5" skillet and about 13 other Lodge Classic cast iron pieces. Stargazer is phenomenal, I'm sure all of the modern manufacturers have great cast iron products too but outside of Lodge Stargazer was the most affordable and I loved the look of them, and I live about 90 miles from their headquarters.

[Northernblu]

Absolutely love my 12 stargazer is pretty much the only pan i use.

[John-njmc]

I just subscribed because of the quality of this video. Thank you for the great info.

You helped me choose Stargazer.

You and the cowboy are the only videos worth the time to watch.

[Fortdixsucks]

This is the most useful and watchable comparison I’ve found. Thank you for taking the time to share your expertise with us!

[satineslave]

The handle on the stargazer is also a rest for spatula's or wooden spoons even tongs

[tr_vmi]

I have and use both. I will use the Stargazer more for searing, as I feel the weight retains the heat better. Use the Field more on the grill and roasting. They're both wonderful skillets.

[JCYanksDevs]

I love all your videos and find them to be incredibly helpful when I’m deciding whether or not to buy new cookware. I hope your channel grows and gets the recognition it should!

[djC]

Glad you like the Stargazer about as much as I do. That handle is awesome. Got mine before the satin finish was used so my seasoning is not as pretty but still slick. I would like a clear lid for it. Something to look forward to.

[sophiahaxton]

Watched this vid twice! So much great info and love how honest you are! Thank YOU!

[LordStanley]

@Cook Culture thanks for the video & feedback. I love the fact that Stargazer offers their CIs in a “BARE” option. I can season it myself. Awesome. Wish they offered a lid.

[frothyshoes]

Just ordered a Stargazer, this is a fantastic review video! Field cast iron is next!

[tincanable]

Ever try a Smithey? I'd love to hear your thoughts on how it compares to the Field

[annaburns]

I like the handle on Stargazer, but I do not like the extra weight, so the Stargazer is a big fat NO for me.
I have been using Lodge for years and it is so heavy and hurts my wrist and hand. I just purchased a Griswold and I love it, even though it has no handle. It's a worthwhile trade off for the lighter weight and absence of strain.

[zeroseas]

Thanks for the great comparison! I had the stargazer in my cart, but made an audible and ended up getting the Lancaster since it’s one of the lightest pans made. I still have to test it out

[MrBullet]

Dammit man, now I have to buy a Stargazer.
I have Field, Lodge and vintage Griswolds but I see that I need another.
Running out of room.

[chrishevia]

As a welder/machinist and as an owner of a #4 & #8 Field Co. pans, my vote goes to Field. I would however seriously consider Stargazer if they could offer one without that ridiculously, oversized helper handle. You could probably shed a pound off the pan and it makes it hard to put in the oven without putting it sideways. Stephen Muscarella at Field puts his pans in a CNC lathe and "faces" the entire cooking surface but also leaving just the right amount of "tooling marks" a la a vinyl record. This allows the seasoning to adhere better because it's not too polished. My #8 lid is pretty great too. I've learned a lot from watching your videos, keep it up.

[caramelushca]

Love your videos! Could you show a few plant-based recipes you cook in your cast iron and carbon steel? Just got my first carbon steel pan and I'm still learning to cook in it properly, and trying to decide whether I should get a cast iron or enameled cast iron next for my induction cooktop. I have a Staub grill, but it's a pain to clean and was wondering if a Staub pan would be the same or much easier to clean since it doesn't have the ridges. Also, I'm used to cooking mostly in stainless steel, and I find cooking and maintaining cast iron/carbon steel produces a lot more smoke, which really bothers me. I don't know if I'm doing something wrong. Sorry for the long comment 😁

[doubletakerotts]

I am considering replacing our stove with an induction stove. Do you find that the cast iron scratches it? Does it scratch anymore or less than stainless steel? Love your videos - this video made me select a Stargazer.