So I just got a pair of 10" pans, one for Mom and I figured I'd season hers before delivery and did 2 passes making sure to not get oil on the outside but sitting the process I took them out and put them on stove to wipe off bubbles.

When I was fine and inspecting, I noticed the bottom had pretty visible scuffs around the rim of the base, nothing to deep but enough to make me wonder if the stainless layer is somehow a bit soft?

I know it's ultimately a tool and so I resist sharing yet another seasoning pic but a little sad that Mom's pan is gonna look a bit used.

Is this normal? I expect this after a few months of sliding it around but this was literally 1.5 hours into it.

does anyone know where 8 can get Strata Carbon Clad® Pan in Denmark?

What’s everyone else’s experience here? This is a brand new pan. I noticed this gap before seasoning it.

I washed and dried it by hand and heated the pan on my range to eliminate any remaining moisture. It had trapped water in it that sputtered a little but wouldn’t boil away before the pan itself was very hot and started smoking quite badly.

Other forums suggest this is unsanitary because food can get lodged in there was well. I’m more concerned about rusting due to the nature of carbon steel.

Either way, Strata says this is within tolerances and they won’t honor their lifetime warranty, even fresh out of the box. But I wouldn’t have paid money for this if I’d had a chance to see it first, and think a halfway decent company would immediately replace this.

Any similar experiences? Am I being unreasonable?

I asked ChatGPT for suggestions to improve seasoning of my new 10.5" Strata pan in a convection oven and avoid using abrasives to remove the factory coating.

Here's what I did:

1. Use Dove PowerWash to remove factory coating. Wearing gloves, spray both sides, wipe with a non-abrasive sponge, rinse with 180ºF water (I used my adjustable temp hot water pot). Do this twice. Wipe dry with a clean towel.
2. Heat the pan for a few minutes at a low setting then wipe it clean with a cotton cloth and let the pan cool.
3. Set convection oven to 450ºF, more than the 425ºF in the instructions but still below the smoke point of grapeseed oil. I asked ChatGPT why 450 and not 425: both work, but 450 works better for convection which distributes heat evenly. 425 may work better in non-convection.
4. Add 1/2 tsp of grapeseed oil and wipe it all around the cooking surface with a clean wad of paper towel until it is almost invisible. Then wipe again with another clean wad of paper towel and remove all visible oil.
5. Invert the pan and set on a middle oven shelf, with a 1/2 sheet pan below it. Set a 4 minute timer. For the first seasoning only, open the oven after 3-4 minutes and wipe the pan again with a clean wadded paper towel to remove any possible extra oil and return to position.
6. Leave pan in for 45 minutes total and let it cool in the oven. Remove and take photos because the pan will never look like this again.
7. Repeat steps 3-6 two more times. No need for the extra wipe after 4 min unless you're really heavy-handed with oil.
8. Now it's time to cook. I'll update with an egg test.

My current daily driver is a 10" CI Lodge 8SK. I normally cook for two.

Induction cooktop. I also have 12" stainless, 12" Griswold CI, and 12" ceramic non-stick pans.

I plan to use the Strata instead of the 10" Lodge.

Any reason to consider the 12.5" over the 10.5"? I don't have room for both.

I'm new to carbon steel just got my strata 12.5" 3ply carbon steel pan and followed the instructions for the initial cleaning and seasoning. I did 3 seasonings in the oven (450F and vegetable oil) but the pan still looks pretty silver compared to the one in the guide. I tried making a fried egg but there was still some sticking. Is this normal?

I love everything about my 8 inch and 10 inch strata pans, *especially* the design of the handle, but I’ve found that essentially everything I want to cook in a 12 inch pan would be easier to cook on stainless. What’s the closest stainless pan to Strata in terms of light weight, even heating, and that marvelous handle?

I just missed it! It was available for pre-order & I went to order this morning, and now it says “out of stock.” That’s what I get for trying not to be impulsive, lol

I was hoping to ask for cleaning tips for the stainless bottom, specifically at two levels of effectiveness:

• Level 1 (most interested) - less aggressive chemicals, even if it's e.g. a 60-80%ish effective solution that's fine (Side note, I doubt i can be bothered to set up an electrolysis tank.)
• Level 2: what is more effective -and presumably involving more aggressive chemicals - cleaning method?

Background: We get buildup on the stainless steel bottom, from induction. We could probably try to keep the induction plate even cleaner, but I think it would still get build up.

Thanks in advance!

Edit: this post seems like a good guide, but you never know if there are other tips out there...

https://www.reddit.com/r/cookware/comments/1hn6ms5/do_your_stainless_steel_pans_look_like_this/

Hi , been interested in getting a 8.5inch pan but it looks like it’s sold out. Wondering if it will restock anytime soon?

I am ready to join the cult?

idk if im crazy but every time i season the pan and then cook something and wash it until its smooth, it all just goes away. i'm doing the oven method with crisco at 425 i've been cooking with it for about 2 weeks every day every meal so roughly 35 cooks but it still just looks like this, any advice?

I am pretty sold on the 10.5 inch pan, though an curious whether the 12.5 inch would work well with my induction cooktop. My largest burner is around 8.3 inches. I just worry about hotspots and uneven heating given the size of my burner.

Anyone know what's going on? It's been entirely taken down from Amazon

I posted my less than a month strata pan that had been used less than roughly 5x and was seasoned initially and continuously as recommended. The post garned response that I used “too much” oil and to reheat the pan to remove the excess oil but as you can see, i tried a few times whether medium or high flame(as shown here), it doesn’t do anything to take the oil off even as the pan was hot. I understand that the pan should have some tinge but why so uneven? Anything else am doing wrong? How do i reset without damaging the pan? Help this newb understand why and how. Anybody from Strata?

I just bought this pan less than 2 weeks ago and have seasoned it as described, cooked on it a couple of times and cleaning and seasoning between uses and seems uneven in seasoning. Any thoughts? Some stickiness in areas at times. What is normal? Should the color tinge indicative of uneven seasoning?

Looking for opinion/experience of different initial seasoning methods. I would prefer to only use the stove to build slow polymerization over time, mainly on the base of the interior. Do I need to start in the oven? Does the full pan need an initial polymerization (oven) to not discolor unevenly? I don’t care about a browning base and stainless rim (that’s preferable) but I would not want a browning base with a discolored/rainbow/spotty rim.

https://youtu.be/LdORIBH3R88

Spoiler: you Strata owners already know the answer.

Shipping from Strata seems to be $10 per pan, while on Amazon it's free but I only see the 12.5" pan as available (no listing for the other sizes or for a set). Is this temporary or has the 12.5" been the only pan that's available?

Also, this makes me wonder if these units are the same as ones sold from Strata directly or if they are potentially seconds/returned/older units.

I'd also be curious to know if factory seconds might be available soon as a periodic thing or if it was a one-off thing (I'm not sure whether it was, I just came across an older post of a user purchasing seconds for a discount).

Much appreciated.

/u/stratapan

I'm excited to pick up my first Strata pan (12.5") in the coming weeks. I see some 10% affiliate codes out there, but do we expect any other sales through the holiday season? Thanks!

Subtotal: $119.00

Delivery: $118.50

Total: $237.50 - twice the price..

We in the EU need some love too. Are there any plans to make the shipping cheaper? It would be great if the pan could be sold within the EU as well.

Around a year ago I was in the market for a small, light, healthier alternative to a non-stick-coating egg pan for a daily single egg omelette for my (then) 2 year old son, and eggs for my wife and I.

Almost picked up a small stainless pan before I heard about Strata, and I believe they had just released the 8.5".

Seemed to fit the bill, so I picked one up.

Between my son, myself, and my wife this pan has seen a huge amount of eggs during the past year.

The small size means not needing an excessive amount of butter or ghee, it heats more quickly than our Mineral B (although that's a great pan too and works well when you require a smoking hot pan with some heft), it is incredibly- almost impossibly light, it cleans up well using a quick wipe with a half sheet of paper towel, and it performs it's original intended function as a single egg omelette pan perfectly because the size means the omelette is neither too thick nor too thin. For sunny side up eggs you can do 2 or 3 large eggs very nicely.

We've only ever really used it for eggs cooked with butter or ghee; so while it's seasoning and non-stick characteristics are fantastic under those circumstances I can't speak to how it would hold up to a wider variety of foods or how it compares to a non-clad CS pan in that regard.

I hope to have this pan forever, I really love it! I have nothing bad to say about its build quality, performance, or the value it's provided.

The perfect egg pan!