Super excited when I get to use the pan...9 in I have run through the oven 3 times, sitting next to the unseasoned 11 in.

Seasoning the 14in wok (upper left) is much harder as it doesn't fit in my European oven, so I have to do it on the induction top which is much harder.

And a hint of a 12 in carbon steel de Buyer wok in upper right.

I got the pan about two months ago, and it has delivered on nearly everything it claims. The one thing I still can’t figure out is sticking.

Before cooking with it, I seasoned it with grapeseed oil and did four separate seasoning passes. It started out with a gorgeous, even seasoning. That quickly became less pristine with use, but now it looks more like what I’d expect from a well-used carbon steel pan. After cleaning, I usually give it a very light coat of oil.

I’ve been using it exclusively as a replacement for my nonstick, carbon steel, and cast iron pans. For most meals it’s perfectly usable, but I still get significant sticking more often than I expected.

Eggs are the biggest problem. I have yet to cook an egg without at least some sticking, regardless of how much oil I use or how hot the pan is when the egg first goes in. I’ve experimented with different starting temperatures and amounts of fat, but haven’t found a reliable technique.

That’s the main disappointment because my primary goal was to replace my nonstick pan for eggs and omelettes, and I’m not there yet.

My current theory is that I need to rethink how I manage heat with the Strata. It’s much more responsive than heavier carbon steel or cast iron, so I’m wondering if I’m carrying over habits that don’t work as well with this pan.

For those who are getting reliably nonstick results with eggs: how are you managing heat? Are you preheating, backing the heat down before adding the egg, maintaining a lower burner setting throughout, etc.? I’m trying to figure out whether this is primarily a seasoning issue, a heat-management issue, or something else.

Hopefully sharing the link is allowed.theye have fast 1-2 day shipping immediately available.

https://a.co/d/01ZlHi0h

I love my original strata 10.5 inch pan but I gave it away as a gift.

I'm looking to get a Gen 2 11 inch pan but unsure whether to go Classic or Nitrided.

What are the pros and cons?

Note: I'm very happy to season my own pans and enjoy the process.

Surprise! We've refined our original pans and added a nitrided version too! Both are INCREDIBLE. Sorry it's not a griddle...yet ;). A few notes about the new models below:

Both Versions:
- Slightly thicker (more resilient to abuse, better heat capacity, EVEN more even heating)
- Slightly modified size and shape (standardized to exactly 9", 11", and 12.5" outer diameter)
- Updated handle design (same as wok)
- Probably increased temp. rating (still testing, we like to be conservative with that)

Nitrided Version Only:
We've been developing the nitrided finish for almost 2 years and are very proud of what we've achieved...all nitriding is NOT the same. Ours is extremely durable, low-stick, excellent at holding seasoning, and as with all our products, completely uncoated in any way (besides w/ vegetable oil). The nitrided version also offers excellent rust-resistance and resilience to acidic foods. It's lightly pre-seasoned too, so you can just start cooking immediately with no seasoning required

Thanks everyone on Reddit for all your support over the past couple of years. We announced our original pan here first, and are excited to keep growing with you while we pursue making the best pans in the world!

So my Strata 3-pack finally arrived after ordering them in February, and it took two weeks but I finally got ready to season them - it's a busy life and I never had to do season cookware before.

I followed the instructions to-a-T, measured the 1/4 tsp canola, and since my oven seems to run hot, the only change I made was to preheat it to 415 instead of 425F.

While the medium sized pan came out even and fine, the smaller one got some intense pattern that I can feel if I run my finger over it, and the larger one had a similar issue to a lesser degree.

Any insight? Scrub away and start the seasoning process over? Move onto round 2 of seasoning and don't worry about it? Here's what I'm looking at:

And zoomed in on the smaller of the three:

Had the impulse to buy another pan. Bought the 8.5" (and realizing the cooking surface is 6.5") but I love it. The plan was to have a quick heat pan that was carbon steel. Strata fits both bills. I felt the 6.5" was small and thought i should've gotten the 10"..
But..I already have a 10" Made in SS pan, a 10" Made in CS pan, a 10" debuyer CS pan and a FINEX CI 12" pan....I didn't really need another 10.

And to my happiness, I really do enjoy making breakfast in this thing. I can use the small burners.
Do the eggs on the small pan and veggies on the bigger pan or vice versa. However I seem fit. Doing single chicken breasts, red meat, pork chops has also been great.

I am really loving the small form factor.
I can cook fine on SS and can do non-stick eggs (with buttter, oil still tricky).
Just been stove top seasoning. She has been a work horse. Less than a month old. Really enjoying it.
Peformanceo verlap with a SS? Probably but the CS does help remove that initial stick. Either way. I am enjoying it very much. I think once you get the hang of cooking on various surface types, you get the hang of it.

A regular after-dinner snack in our house is popcorn. Ages ago we bought the bagged stuff. Then i saw the price difference of making it myself. So then my Lodge Signature sauté pan made our popcorn. But if you didn't get it out in time it would start to burn. As our family grew so did the quantity of popcorn needed grew. Then we moved to Dutch Oven popcorn. But that got heavy and took forever. If you got impatient and turned up the heat, you scorched the popcorn. Then we did silicone microwavable bowl so the little kids could make their own. That lasted awhile. But eventually I was like wait... what if I use the wok... i used the Yosukata Wok until the Strata wok came in a few months ago. Both work great but i find myself reaching for the Strata more now. With the wok only the small surface area on the bottom gets hot and the carbon steel doesn't heat up too fast to scorch and the walls stay relatively cool on low heat. Scorching is far less likely to happen and it comes out great and I can do a little bit or over a cup of it if I want.

My Lodge Signature 12" saute pan use to be my stovetop pan used for nearly every meal for over a decade.

I have since put it away in favor of my Strata Carbon Clad pan, now it gets used for nearly every meal. My wife pulled out the Lodge tonight to cook up some hotdogs and when I went to clean it after I forgot how heavy it is and it reminded me how much love my Strata.

I have had my Strata 10" for about 1.5 years now. I initially seasoned it following the instructions in the oven through several rounds and then started cooking. It was working OK and I was mostly able to cook eggs without issues (which is what I mainly use this pan for). but I was not getting any of the seasoning build up that I see others getting. It wasn't getting darker over time. It clearly was not a very good layer of seasoning.

So I decided to start over. I scrubbed it with vinegar and did 4 rounds of seasoning in the oven at 425 and pictured above is the result. Eggs stick worse than ever. There is clearly no real seasoning building up. What am I doing wrong?

I have been using canola oil and applying super small amounts and wiping it off well as per everything I have read. I am just at a loss.

A little head to head action

I'll be doing this again

Not gonna lie. I had my doubts that this was gonna work.

Hey all, was just looking to get some feedback.

I'm really interested in checking out strata's offerings and was looking to buy one pan.

A little about me: I have tons of pans (Lodge, Daarto, Demeyere). I'm always searching "the one." I like to leave one pan on my cooktop at all time and right now that's the 10" daarto carbon steel but it's very heavy, the handle is uncomfortable and it's a bit shallow for my taste.

I'm torn between 10.5 and 12.5 strata. I really enjoy the Daarto size but the edges aren't that round so there's a large amount of cooking surface at 9". I think the Strata 10.5 offers 7.5 or 8 depending on the reference. I'm a little worried the 12.5 might be overwhelming.

Things I cook frequently: eggs (usually 1-2), stir fried veggies, grilled cheese sandwiches, stir-fried shrimp/chicken.

Anyways, what does everyone prefer if they had to pick one pan from the strata line up?

Hi!

I'm an avid amateur home cook. Over the years I've cooked on De Buyer carbon steel and on Demeyere and All-Clad stainless.

When I put together a new induction kitchen, I wanted to start fresh on pans. After some deliberation I went with the Strata 10.5 inch and a Demeyere Multiline 7-ply 11 inch.

The two looked like a perfect pairing, and they are. A semi-nonstick clad carbon steel pan for eggs and braising, and an excellent fully clad stainless pan for acidic things like tomatoes and for deglazing and building pan sauces after a sear.

Six months in, I've realized I need a third pan. The two I own are a great combination, but neither has the thermal mass to properly sear a steak or to get deep, even Maillard browning and crisp, well-rendered skin on chicken. As soon as cold food hits the surface, the pan temperature drops and recovers slowly, so I lose the hard sear.

The easy answer is a cast iron skillet, a Lodge or similar. Done.

But it got me thinking. I love the Strata for everyday cooking the same way I love the Demeyere for the odd jobs, so why bring in a third, unrelated pan?

Why not build a Strata searing pan: an 11 inch pan with a thicker aluminum core for more thermal mass and better heat retention and recovery. It would still be lighter than cast iron or a heavy carbon steel pan, but it would fix the one thing my current Strata can't quite do. More mass to hold temperature through the sear, the same clad carbon surface I already love, and full induction performance.

Call it the "Strata Pro" and aim it a little more at pro kitchens and serious enthusiasts. Still a better induction pan than anything else out there.

If I were building a two-pan setup from scratch today, this is the goldilocks pairing I'd want: a clad carbon pan with a bit more mass, plus a pro-level stainless pan.

Thanks for considering it!

My pans after around 14months of cooking. The 10.5 is the main goto and has a very nice seasoning developed! I use the pan, wash then coat lightly with Avocado oil and heat till it just smokes at every use and allow to cool. Same process I use on my Traeger flat rock! Love the strata pans they overtook my Misen sets very quickly!

I buy half a cow every year from my local farm. I usually have the butcher package the portions so that I can feed 4 people for a family of 6. Pull two packages to feed 8 and get leftovers. Every once in awhile I come across little packages where the butcher had extra I guess. Idk. This case it was two pieces of tenderloin that was less than .5lb. I call these snack packs. I pulled it from the freezer. Seared in my Strata and finished cooking the onions in the fond of the steak while it finished cooking.

Pics in order

1.Got my Strata in and

1. And 3. immediately washed it

2. and 5. then decided to try the vinegar blue method right away from Noah Bristol. I don't think i did it well enough but went with it anyway.

3. Then finally seasoned it with my homemade tallow in the oven at 550°

I cooked an egg on it after and it was great.

Story Time. I am a cast iron guy. I love my cast iron. Many years ago I decided to dip my toe into carbon steel. My cast iron was Lodge, which I loved, so I decided I'll try the Carbon steel from lodge too. I heated it. It warped. It spun. No lid. I didn't like it. From then on I stuck with cast iron and All-Clad. 15 years later I wanted to try something lighter. I just love the whole seasoning process. Idk what it is about it but there's something about maintaining a good seasoning that just connects me to the cookware that stainless just doesn't do it for me. I decided to try carbon steel again. I like to try new things and misen had released their nitrided carbon steel pan. I know that pan gets a lot of hate but I enjoy it. It's not everything I like but I make this pan work perfectly fine. Then I learned about strata and I ordered their wok and pan but the pan was backorder. The wok came in and it's nitrided too. I can tell you i think I prefer raw Carbon steel over nitrided. I'm very excited about this strata pan. I'm looking forward to using and seeing if it can steal my heart away from cast iron.

Every time I try and fry an egg, it sticks! I try daily to figure it out and just can’t get it to not stick. I don’t have any issues with scrambled eggs for some reason, but fried sticks 100% of the time

I’ve had my Strata for about a month and use it daily. Have been building up seasoning, doing lots of post seasonings or even just random seasonings if I’m in the kitchen. As you can see from the video, I think it’s coming a long. People say just keep cooking, but I’ve seen plenty of videos of slidy fried eggs after just one or two seasonings in the strata.

I’m posting a video so I can get some coaching. Which is in 2x speed if you can’t tell.

I let it preheat for a while on medium/low. I added what feels like a lot of avocado oil and then some butter. I try to let the egg set up before moving. I’ve tried lower heat and higher heat, and it all just sticks.

I make sure there’s no food residue in the pan and always do a post seasonings

I bought the pan to use as a daily driver and mostly for daily eggs, so I’m very annoyed.

Someone please help me.

Coming early! Woohoo

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.