The photos in these SIGforum posts make me wonder.

https://sigforum.com/eve/forum...390054644#7390054644

https://sigforum.com/eve/forum...970020305#4970020305

https://sigforum.com/eve/forum...770040305#2770040305
ETA: scroll down a post for this one.

No issues with mine. I'm not really seeing the problems in the images, either. It does seem to take more time; my carbon steel pans are almost black now, but my Stargazer isn't quite there yet. It's likely because the initial surface finish is smoother. The seasoning layer can be a bit more delicate, at least initially. Some of the images in those threads with metal spatulas made me cringe.

^^^^^^^
Re: “Some of the images in those threads with metal spatulas made me cringe.”

??? I use metal turners and VERY sharp metal spatulas in my cast iron pans all the time. They don’t hurt the seasoning at all. It’s quite durable.

This Dexter spatula is so sharp I need to keep an edge protector on it while not in use. It’s great for scraping seared smash burger patties off of my cast iron pan.



ETA: The seasoning in your pan looks better than I’ve seen in any other Stargazer. I should’ve mentioned that right off the bat.

I have two Stargazer 10" skillets and have had no such problems.

Yeah the carbon steel don’t turn black as quickly. But my Pam is slick to the touch. Better than I’ve had on cast iron.

I don’t have a problem with Stargazer holding seasoning.

My problem with them is that they are thinner (too thin really) compared to my other skillets (Lodge and Le Creuset) and cook times vary too much.

Tradeoff for their lighter weight I guess.

You posted one my pics and it's holding the seasoning fine. Every time it's used it just gets washed out with hot water and a sponge. I dry it, put on stove at low to be sure. Then I use Buzzy Wax, wiped down, cooked on low for 10 minutes and wiped out.

My 10" gets used a couple of times a week, even my wife has found uses for it.

quote:

Originally posted by x0225095:
My problem with them is that they are thinner (too thin really) compared to my other skillets (Lodge and Le Creuset) and cook times vary too much.

Tradeoff for their lighter weight I guess.

That's the first time I've ever come across such a comment about the Stargazer pans. For me they heat quickly and hold heat well and uniformly. No clue why you seem to be experiencing different.

quote:

Originally posted by Pipe Smoker:
^^^^^^^
Re: “Some of the images in those threads with metal spatulas made me cringe.”

??? I use metal turners and VERY sharp metal spatulas in my cast iron pans all the time. They don’t hurt the seasoning at all. It’s quite durable.

I know this logically, I’m just being picky and paranoid.

All of the photos you referenced look fine.

It comes with a seasoning that isn't black like lodge or a few others, but is a light bronze in color. As you cook with it, the bottom usually blackens up first eventually (because of the heat and oil at the bottom), followed by the sides.

quote:

Originally posted by bald1:

quote:

Originally posted by x0225095:
My problem with them is that they are thinner (too thin really) compared to my other skillets (Lodge and Le Creuset) and cook times vary too much.

Tradeoff for their lighter weight I guess.

That's the first time I've ever come across such a comment about the Stargazer pans. For me they heat quickly and hold heat well and uniformly. No clue why you seem to be experiencing different.

I’m experiencing something different because they are too thin for my preference of a thicker frying pan. That’s the clue.

My Stargazers pans work great and I have had them for years. It takes awhile to turn black. I have never truly seasoned them like I did with my Lodge. The surface is always smooth as glass. So my question is does it matter if there is a polymer coating or is stick resistance just a matter of personal preference?

quote:

Originally posted by Spudgun:
So my question is does it matter if there is a polymer coating or is stick resistance just a matter of personal preference?

You have a polymer coating through the cooking process. Am I misinterpreting your question?

My pan is smooth bare metal. No polymer coating. Seems to work fine.

If the bottom of your pan is black, you have built up polymerized seasoning. If your pan came to you bronze in color, then it was pre-seaoned.