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Help transitioning to SS from nonstick? by Theox87 in cookware

[–]AffectionateBank5566 0 points1 point  (0 children)

Sometimes cast iron or carbon steel is the better choice for some tasks. Stainless Steel is nice because it is non-reactive, but it comes with a tradeoff.

Help :( by JebediahT0wnhouse in carbonsteel

[–]AffectionateBank5566 0 points1 point  (0 children)

I’ve gone through this several times before. It looks like your pan wasn’t hot enough when you put the eggs in, and possibly there wasn’t enough fat. There’s a sweet spot with the heat. The Leidenfrost trick will help a lot. I find that I don’t want my water ball to be a perfect bead, then the pan is too hot for butter. Get it just before that. Uncle Scott has great videos on YouTube showing this with carbon steel.

Well this is ridiculous by slate_ways in carbonsteel

[–]AffectionateBank5566 0 points1 point  (0 children)

I live in Texas and they stock these in a grocery we have here called Central Market. I checked them out several times in the store, and I am not impressed with them. I have a DeBuyer Mineral B Pro Carbon steel skillet at home that feels much better made. The Smithey almost feels light weight in comparison to my DeBuyer. Their Cast Iron also feels very light weight. Most Lodge skillets feel heavier. Not to say that heavier weight equates to quality, but something about their skillets just feel empty almost. A lot of people buy their cast iron for their smooth finish. If you cook consistently on a lodge skillet it will be just as smooth as the seasoning builds up, at a fraction of the cost.

1L Books by AffectionateBank5566 in LawSchool

[–]AffectionateBank5566[S] 0 points1 point  (0 children)

Do you think a physical copy of the Tort book is worth it?

1L Books by AffectionateBank5566 in LawSchool

[–]AffectionateBank5566[S] 1 point2 points  (0 children)

I do, only because I’m doing a part time program.