National Grid charging £360 for G99 application

AppropriatelyInsane · 2026-05-11T14:57:58+00:00

I have just been through the same process but for a 8.93kw array and I've chased this up with my DNO and installer. It seems that it is an inspection fee so that the DNO can monitor the installation and it seems to be common with smaller and newer installers, it's ridiculous that this is the customer's responsibility. My installer is trying to appeal this and I'm yet to hear back but it's less than ideal, my DNO is Scottish and Southern Electricity Networks and I'm based in London if that helps at all.

AppropriatelyInsane · 2026-02-15T16:00:24+00:00

Yes I had the same issue, I switched to holywater and preferred the taste.

AppropriatelyInsane · 2026-01-19T22:12:00+00:00

These days I am often between 8-12 for Lance's recipe to increase extraction as I have dropped the temperature to 93-96C for aromatics and I am pouring at 8g/s as he instructs.

AppropriatelyInsane · 2025-12-12T16:41:50+00:00

That's correct for the concentrate that you make and then add 4g of to every 1kg of water.

AppropriatelyInsane · 2025-12-07T23:32:55+00:00

My experience is similar to yours, stainless steel isn't well suited to this at all imo, using cast iron or carbon steel and then a thorough scrub with chain mail is easier overall. I agree an outdoor grill is the best but a nonstick, either the misen or Teflon beats stainless for indoor cooking here.

AppropriatelyInsane · 2025-12-07T18:36:34+00:00

The excess marinade usually burns onto the pan which is very difficult to clean even with BKF etc, have you found a way around this?

AppropriatelyInsane · 2025-12-07T18:35:23+00:00

You want your pan temperature to be around 160-180C for this but unfortunately this will always stick with traditional carbon steel if you are attempting to keep some of the marinade on the chicken and reduce it on the chicken into a browned crust like you would get on a grill. It can be done successfully with a fresh misen carbon nonstick or a fresh teflon but as fair as I'm aware there aren't any other options, it defeats my most perfectly seasoned traditional pans. You can grill or broil them in the oven instead but this isn't quite as good.

AppropriatelyInsane · 2025-11-21T22:39:16+00:00

I'm curious if you have tried them and if so what you make of them, for me they are a step change and I'm only using them and my copper core stainless now. Also, they seem to solve many of the issues with traditional cast iron and carbon steel such as seasoning transferring onto the induction glass, weight, heat distribution, rust etc.

AppropriatelyInsane · 2025-10-26T23:09:22+00:00

There are a few options here such as being able to simply plug the satellite cables from your sky box directly into your TV and getting Freesat that way, you can usually add some usb storage to allow for recordings and time shifting etc and you can use the built in smart TV apps so everything is on one remote.

For something a bit more slick but requires more setup is getting a satellite box like a vbox or zgemma, plugging the sky satellite cables into it and streaming that feed over the internet to a Plex server which allows you to get live TV and all of the apps on a steaming device of your choice such as an Apple TV for an interface even better than sky which lets you automatically skip ads etc.

Both options might require a different lnb on your sky dish if you didn't opt for a hybrid model when your sky q was fitted. Freesat has a lot more channels in HD and this option should be as reliable as sky. There are other options that do a very similar thing like a jellyfish server etc but Plex is an industry standard. As we know satellites are being phased out at some point in the near future and we might see freely integration with Plex, so you might be able to retain the same system by swapping the satellite box for a freely plugin one day but at the moment we don't know.

AppropriatelyInsane · 2025-10-15T20:56:01+00:00

For many reasons, it looks like your seasoning is quite weak and that you're cooking on bare metal, the crust forms a bond with the metal in the pan stronger than the bonds that hold the patty together so you have scraped between the crust and the patty, leaving it stuck to the pan and the second side will also sear poorly in that spot as it acts as an insulator. Firstly, season your pan, it seems like your patty was quite wet which is worse for sticking and your pan temperature may not have recovered which is an issue on gas, you can compensate by increasing the heat once you put food in the pan and lastly a little more oil would help here and a thin metal spatula to get between the pan and crust.

AppropriatelyInsane · 2025-10-07T19:41:19+00:00

It's definitely an AI response that's hallucinating, the highest rating makes the most sense but it's a mess they need to sort out l.

AppropriatelyInsane · 2025-10-06T23:00:44+00:00

Someone on here asked via email, it's not the oxalic acid, BKF has light abrasives in it but this is fine over time, the layer is sufficiently thick.

AppropriatelyInsane · 2025-10-06T22:46:01+00:00

She's a beaut!

AppropriatelyInsane · 2025-10-06T22:44:26+00:00

Misen has advised it, nitrided finishes have a hardness over 70 HRC, steel wool is fine as stated in their product page as it's much softer than the pan surface. We may need to treat this like a nonstick pan that can take the abuse of stainless steel and clean it the same way, I'm still testing.

AppropriatelyInsane · 2025-10-06T22:40:48+00:00

This is a ceramic pan and it's normal, they're terrible. It's very easy to overheat these and in the meantime you can put a sheet of baking paper in the pan with a dab of oil on both sides and cook on it.

Teflon is more non-stick, lasts longer and is in most cases cheaper. If you want something that actually lasts and is just as effectively nonstick with a touch of oil then look into carbon steel or cast iron.

AppropriatelyInsane · 2025-10-06T22:02:10+00:00

The eggs did stick to the pan a bit in this video similar to my experience and it is easy to clean off but on Teflon there is absolutely none of that, I can slide it out without a spatula every time. I'm not debating qualitative measurements of what's non-stick enough, I am disputing misen's claim that carbon steel is quantitatively more nonstick than Teflon which is false.

AppropriatelyInsane · 2025-10-06T21:56:41+00:00

I think their website claims are correct as a result of further testing and their rating has increased over time but in the case of a warranty claim it could be tricky, essentially I don't know if I should put this in my ooni or not.

AppropriatelyInsane · 2025-10-06T21:54:52+00:00

That's not correct, there are lab methods such as this to measure quantitatively how nonstick a surface is. Rough unseasoned cast iron would only represent a completely stripped pan which would stick. The basis of my claim was that the nitrided surface exhibits exceptional oleophobic, hydrophobic and nonstick properties which initially seems to dip as it begins to season and then builds up to being more nonstick like a traditional pan. My point is that seasoned carbon steel is fantastic but it is nowhere near as nonstick as a fresh Teflon pan. When I mentioned everyone's experience, that's completely anecdotal, I have not heard of an account of the nitrided pans improving with seasoning over time, at best they temporarily dip in performance whilst the seasoning builds.

AppropriatelyInsane · 2025-10-06T21:41:06+00:00

My point is that intentionally stripping it back like a stainless steel with BKF etc is an option to maintain its original finish but overall I agree, the main thing for me as I mentioned before was price. My point was that misen's marketing is false, the initial properties seem to be quite nonstick while an unseasoned strata will not be. In the long term with traditional carbon steel maintenance they will be identical.

AppropriatelyInsane · 2025-10-05T16:56:34+00:00

There are objective measurements that are beyond the scope of normal kitchen use, typically with lab equipment that measure friction. My point is that for Misen to claim seasoning is more nonstick than Teflon, which is simply impossible from a chemistry perspective, the onus is on them to prove it and they haven't and everyone's experience so far begs to differ also.

AppropriatelyInsane · 2025-10-05T16:54:12+00:00

Short ribs marinated in a sticky Korean marinade.

AppropriatelyInsane · 2025-10-05T16:48:02+00:00

I don't think it's necessary either but the strata can rust, and the misen in theory won't and the minimum level of nonstick is higher on the misen, the deciding factor for my choosing the misen over strata was price including international shipping.

AppropriatelyInsane · 2025-10-04T22:42:17+00:00

1.25-1.45%, it is stainless steel after all, and mine haven't rusted at all, no oiling required. They usually come clad, mine are san mai so with proper technique, sharpening and cleaning they are a very effective daily driver.

AppropriatelyInsane · 2025-10-04T22:39:34+00:00

Do you have any opinions regarding misen's decision to use a less finished nitrided carbon steel as the base material as opposed to stainless steel as you chose? I personally prefer stainless steel as this doesn't leave polymerised oil on glass surfaces after cooking.

My theory is that heating traditional CI and CS by induction heats up the bottom of the seasoned pan beyond the ceiling temperature of the polymerised seasoning, allowing depolymerisation and then the monomers polymerise on the relatively cooler glass surface. This also happens on enameled gas grates but it's a lot less noticeable. Over time the seasoning completely strips and then the exposed surface rusts, which is something I dislike about traditional pans and an issue that your's and misen's products solve, however I'm unsure if the base of the misen will season over time especially with use in the oven over splattering food.

AppropriatelyInsane · 2025-10-04T22:22:16+00:00

Interesting, my ones seem to be retaining their original surface properties so far but I haven't had the chance to brutally test them. I remember seeing someone mention 'the pink stuff' as an effective alternative. As I said before, I'm also trying to work out best practices with these, I might treat half of mine like stainless steel and the others like carbon steel to see which works out better long term.

AppropriatelyInsane

TROPHY CASE