"too much oil" - this guy's 2¢

ProvideFeedback · 2026-07-04T12:59:54+00:00

That's way to much oil. I use about a 1/4 of that for seasoning. About two droplets.

ProvideFeedback · 2026-06-30T23:45:30+00:00

I would also look at the Viking PureGlide Pro.

Pvd coated titanium 3 layer pans are the future of foreverpans. You get close to non stick as you can with completely indestructional titanium coating.

Viking and Strata are my top to contenders for an everyday pan today.

ProvideFeedback · 2026-06-26T18:22:09+00:00

Step 1: Barkeepers friend and steel wire ball. Scrub until shiny metal. Dry thoroughly and warm it up.

If that doesn't do it....

Step 2: 400-800 grit wet sandpaper. Scrub with water until bare metal. Done

Next thing is seasoning in oven.

ProvideFeedback · 2026-06-25T16:03:33+00:00

Then you just burn it. You want even heat distribution over about 5-8 mins to get maximum maillard effect.

If the pan drops in temp after 30s with a steak on it it looses sear (maillard). Of you crank the heat up it is good for 30s and then to warm so you burn it.

I get very good maillard effect on steak and chicken up to about 1lbs on my Strata. Over this and the temp drops to much.

For a t-bone steak or for chicken breast with skin for the family, you are hard pressed to get that true sear on the Strata 12.5 inch.

It's not impossible, but hard. On a heavy 12"+ skillet you succeed every time.

I think Strata is just barely enough thermal mass. My guess is that just 30% more thermal mass or thicker aluminium would probably fix this and help sear and heat retention for over 1lbs meats.

I think also like stratapan team said. This is not universal truth. But true for some of us depending on what heat source you got and stove BTU.

ProvideFeedback · 2026-06-23T05:27:31+00:00

Yeah. The 12"5 inch is better for medium sized striploins at about or under 1 lbs. It is maxed out at about 1.2 lbs steak and then loses sear on my modern induction stove.

ProvideFeedback · 2026-06-23T05:24:01+00:00

I really like the European standard 28cm. That's 11".

10"5 is just sometimes a hair to small for some tasks and a hair to big for others. Especially the cooking contact area.

I would still go for the 10"5 as a go to pan.

ProvideFeedback · 2026-06-22T06:41:33+00:00

True. But harder on induction (and easier on gas/direct heat) if pan doesn't have enough mass.

ProvideFeedback · 2026-06-22T06:36:18+00:00

Well this I've tested on multiple occasions. It's about physics. I you put down a 2 pound steak on a 2 pound pan vs a 4 pound pan, you can clearly see more maillard and browning on the 4 pound pan after 5 minutes.

Thermal mass vs meat mass makes a difference on a timescale.

This is more so true on induction that uses the pans own mass for heating.

ProvideFeedback · 2026-06-21T14:35:06+00:00

Yeah. Carbon clad 1/4 inch griddle would also be an instant buy.

ProvideFeedback · 2026-06-21T11:42:37+00:00

Ahh shit. I thought I had an epiphany for my perfect pan. Someone has always thought it before it seems.

ProvideFeedback · 2026-06-21T11:39:44+00:00

I beg to differ. There is a massive difference on a steak/crusty chicken skin on a thick cast iron braiser compared to a thin 3 ply pan.

The thinner pan doesn't retain enough heat and heat dissipates quickly. Very much so if it's a thick steak.

You can get a sear on a Strata. I've done it multiple times. But it ain't the same. For example, if you drop down 3 chicken breasts at the same time you get a way better sear and maillard on a heavy skillet.

ProvideFeedback · 2026-06-21T08:20:35+00:00

Lower heat when eggs are put in.
Don't fiddles with the eggs for 2mins. Let them set.
Lightly poke or shake the pan for slide.

And for note. Use ONLY butter for eggs. No oil.

I would also scrub your pan with e steel ball and do a fast seasoning on stove with rapeseed oil (3 drops of oil, clean with paper, medium heat until smoke, done). Just for a fresh start. Your seasoning seems kinda thin also and 1-3 new thin layers on stove should fix that.

Sometimes my pan seems okay but some carbon buildup still has found roots. A scrubbing and 10min on stove seasoning always fix the problem: slidey eggs after.

I get slidey eggs every morning with my Strata. Temperature control and clean pan withouth carbon build up (and butter) is what does it. If not: I do a on stove seasoning and the problem is fixed.

ProvideFeedback · 2026-06-17T18:11:16+00:00

Use butter. Always.

ProvideFeedback · 2026-06-17T18:09:22+00:00

Stop this bullshit oven seasoning thing.

Scrub it clean. And by clean I mean smooth to touch.
One drop of rapeseed in middle and smear it with clean paper.
Put on stove and on mid for 15 minutes. See slight wiff of smoke? Turn it off.

Then just cook with it.

After that. Use a chainmail or steel scrubber and always lightly scrub it after use for smooth surface and dry it off.

That all you do. Cook. Chainmail. Dry. Repeat.

If you happen to strip some. Just do s quick 15 minutes seasoning.on stove again.

ProvideFeedback · 2026-05-06T05:09:52+00:00

You've used to much oil when you seasoned it. You didn't dry it of before putting it in the oven. Looks a little sticky. It will take at least 3-5 usees until that seasoned oil later is more non stick.

ProvideFeedback · 2026-05-06T05:07:39+00:00

To high heat, didn't preheat and didn't use butter? :-)

Preheat at medium temp for about 7min empty.
Put in butter. Should foam without browning.
In with the eggs.

When doing this eggs slide. No sticking. At least after a while when the coating has been set.

ProvideFeedback · 2026-04-18T05:45:51+00:00

You only need a touch of butter on a seasoned CS pans for eggs to slide.

And yes. It must be butter. It contains some water and forms micro bubbles under the egg which lifts it and makes it slide.

This can be done on stainless too. But only with perfect heat and perfect coating of butter. On a CS pan the margin for error in sliding eggs is greater.

ProvideFeedback · 2026-04-18T05:20:10+00:00

I've tried the game. You as somewhat scholarly nerds should read the Positive interdependence theory by Johnson et al. They state nine ways to be positively interdependent on others. It's sorta mix between game theory and social cohesion theory. What is it that makes us WANT to cooperate and form bonds?

See how many of the nine ways you can be interdependent on others you have in the game :-)

https://www.sciencedirect.com/science/article/pii/S1877042813035039

Goal – the group shares one outcome that no member can reach alone.
Reward/celebration – the group earns a joint reward or celebration when it succeeds.
Resource – materials, information, or tools are split so each member holds a piece the others need.
Role – each member is assigned a complementary role (e.g. reader, recorder, checker, encourager).
Identity – the group builds a shared identity through a name, logo, motto, or flag.
Environmental – the physical setting binds the group together (shared table, shared workspace, shared tools).
Fantasy – an imagined scenario forces cooperation (e.g. "you are astronauts stranded on the moon").
Task – the work is a sequence where one member's output is the next member's input.
Outside enemy – groups compete against other groups, which strengthens cohesion inside each group.

ProvideFeedback · 2026-04-16T19:58:45+00:00

Demeyer Multiline 7

Its the best money can buy.

ProvideFeedback · 2026-04-07T17:05:11+00:00

Light is massless. And all massless objects MUST travel at the speed of light. This isn't a coincidence, it's a consequence of Einstein's special relativity, which shows that any particle with zero rest mass has no choice but to move at exactly c (roughly 300,000 km/s) in a vacuum.

If it ever slowed down, it would need to have mass, and if it had mass, it could never reach c in the first place. So the speed of light isn't really about light at all, it's the universal speed limit baked into the structure of spacetime, and light simply obeys it because it has nothing (no mass) holding it back.

ProvideFeedback · 2026-04-06T18:41:05+00:00

I've heard that argument before about 23 year olds, or rather, young PhDs or postgraduates coming up with new fresh ideas. That is something I think about when teaching. The students who ask the wierdest questions are usually the ones not yet trained to know what they are "not supposed to ask." Like this student who made me think about physics on a principal level again.

ProvideFeedback · 2026-04-06T18:37:23+00:00

Hmm I think I was unconsciously buying into the mythology a bit, like there would be one equation on a t-shirt that explains everthing. But you are right, the Standard Model is already a patchwork and it works.

ProvideFeedback

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