R.I.P. Scout26
Holy moly -- $300? It looks like with the thinning, they are trying to do some amalgam between cast iron and carbon steel. The rougher surface on my newer Lodge pans has never really bothered me, but if it did, I'd just take a power tool to them.
I'm really curious as to their target demographic. I'm sure some professional chefs might try them, but that's a very small demographic who would likely get them at a significant discount. Otherwise it seems like the kind of thing millennials and hipsters would buy, as long as they have Google and Facebook salaries.
I like the idea and it does appear to be a good product but it's a big, fat NOPE! on the price.
Some people will flock to it simply because the price makes it a status symbol, regardless of the intrinsic value.
Yet some of those same people will go out of their way to drink PBR. Edit: I have never been able to figure out the Yetti cooler phenomenon.
Only when I wear my old cast iron pieces out, will I consider the new ones.
I use valve grinding compound and a wheel to polish my cast iron.
If I ever wear out my old ones I'll consider new, but not at $300 a pop. But, between the cast iron cookware I inherited from my mother and what I inherited from my aunt, I don't think that's a concern.
Are we still talking about skillets?
Does it melt into the heads when you're grinding valve seats?
I've never used it, which is why I asked.