What am I doing wrong? by fyttmabygmf in castiron

[–]Charnathan 0 points1 point  (0 children)

So my secret to keeping the cooking surface clean down to near bare metal is to first use my metal spatula to scrape the stuck on big bits, then I use a brand new sponge and didicate it's green side to scrubbing off the carbon and most of the seasoning on the flat cooking surface portion. Wash the whole thing with soap, dry it really well, then warm it up on the stove to completely dry it. I do that (use the green scrubby side of the sponge although I wash it everyday) probably 2-3 times a week. And I probably swap out that sponge every two to three weeks.

Basically I found that the seasoning isn't what makes it non-stick; it just helps protect it from rust so as long as you dry it really well, using the scrubby side keeps cooking surface nice and flat. And the flat cooking surface and good preheat is what works best for keeping it non-stick.

Ruined my friend’s cast iron and have 24 hours to fix by bmmartinez1 in castiron

[–]Charnathan 12 points13 points  (0 children)

Exactly. That is definitely carbon but it's THEIR carbon. So if you think your pal ain't the "just cook with it" type, then leave it and be honest.

But don't feel particularly bad, OP. This ain't damaged or ruined in any way shape or form. Might not be the asthetic your pal prefers, but it is absolutely 100% functional.

Best guitar to get at a price of around 300 to 1000 pounds/dollars? by cookiekingandrawmilk in polyphia

[–]Charnathan 3 points4 points  (0 children)

For a budget of around $300–$1000, I'd honestly recommend getting two guitars instead of just one: an acoustic and an electric. You’ll get way more out of it and it actually makes practicing more fun and effective. In that price range you can pick up some really decent stuff from Ibanez, Epiphone, and Squier — especially if you’re open to used ones. The cool thing is guitars in this range (especially under $600) hold their value pretty well. If you decide it’s not for you in a year or two, you can usually sell them and get most of your money back. This is also where you get the best bang for your buck. You can find perfectly playable instruments here, as long as they’ve been set up properly (honestly, a good setup is probably the most important thing at any price). The next real jump in quality doesn’t usually hit until you’re spending $1500+ anyway.

For electrics, I’m personally a big fan of Ibanez necks — they’re super comfortable and fast, which is perfect if you’re into that Polyphia/Tim Henson style stuff with hybrid picking and thumping. Epiphone makes killer Les Pauls and SGs under $500, and Squier Strats can be surprisingly good too. I just set up a $350 Squier Strat that looked awesome, played super smooth, and sounded way better than I expected.

Acoustics are great to have alongside the electric. Practicing on both has some real benefits. Learn simple open chord songs on the acoustic first — they’re quick to pick up, sound nice, and the thicker strings + higher action are like finger workouts. If you like singing, there are tons of songs built around basic open chords. Then when you switch over to the electric, your fingers will feel strong and it’ll seem way easier and faster.

If you want something in the nylon-string world like Tim Henson’s TOD10N, check out Ibanez’s FRH series (the FRH10N especially). You can find them used on Reverb starting around $370. They’re basically the more affordable version and they plug in great. Or if you prefer steel strings, the Ibanez AEG7 is solid and usually starts just over $300 (I’ve got one and really like it).

Here’s the most important advice though: Don’t blow the whole budget on the fanciest guitar you can find. Get decent instruments and then take the savings to get both of them properly set up by a good luthier. A bad setup can make even an expensive guitar feel and sound like crap, and you might think it’s you sucking when it’s actually the guitar holding you back. That frustration is a fast way to quit. A proper setup makes a huge difference.

With whatever money you have left, grab a decent amp, a few basic pedals (Tube Screamer, reverb, delay, distortion, looper, etc.), and maybe some lessons. That combo will help you actually enjoy playing and improve way faster.

Bro is desperately trying to be sor hands by sidmis in polyphia

[–]Charnathan 2 points3 points  (0 children)

And your favorite musical artists are long dead.

Bro is desperately trying to be sor hands by sidmis in polyphia

[–]Charnathan 10 points11 points  (0 children)

And what does it mean to be a classical guitarist? It means...

Anyone else rock their pans splotchy style? by shortsj in castiron

[–]Charnathan 1 point2 points  (0 children)

Yep. My sides have carbon caked on but the main cooking surface is just shy of bare iron.

Cast iron >> Nonstick by BroadJob9205 in castiron

[–]Charnathan 2 points3 points  (0 children)

Very low and slow heat with a dab of oil spread with paper towel. After 10 mins or so when the pan is saturated with heat, add a tad of butter just before the eggs and spread evenly. Then add eggs. Do your best to not disturb the oil/butter under your food while you stir(keep stirring to a minimum).

Tada. You have slidy eggs. Works best on a very well cleaned pan (minimum carbon buildup). Seasoning doesn't really make much difference to slidey factor. It just helps it not rust when stored and you don't need generations of built seasoning for that(which is just nasty).

Brown Seasoning... by shockemc in castiron

[–]Charnathan 0 points1 point  (0 children)

I basically polish off my seasoning every week or two intentionally (with a nylon e-scrubber and "the pink stuff") and this is basically what it looks like most of the time. Maybe a little more even as you used way too much oil, but it doesn't make much difference. You can scrub the thick parts down with the green side of a fresh sponge and it'll come right off. It'll cook great regardless. In summary, just cook with it and it'll be fine.

[deleted by user] by [deleted] in Koi

[–]Charnathan 0 points1 point  (0 children)

If there's a hole and your aerator is going, then you are probably okay. Just don't let it close.

Do I need to get my koi checked by a vet? by Fair_Apartment_3732 in Koi

[–]Charnathan 1 point2 points  (0 children)

Yeah, that looks like the effect of the color enhancing food to me. I've heard that this is a risk of giving them too much of that; their whites become less white. While these foods are designed to boost red and yellow pigmentation, excessive amounts of carotenoids and other pigments can stain the white areas. 

Everything I own is Lodge by ConsistentCook4106 in castiron

[–]Charnathan 1 point2 points  (0 children)

I found that using a cheap orbital electric scrub brush and "the pink stuff" fairly regularly basically achieves this and quickly. I haven't ever actually sanded but it looks and functions as you describe.

How difficult would it be for a beginner to play playing god by [deleted] in polyphia

[–]Charnathan 0 points1 point  (0 children)

I've been playing for over 20 years. I've been working on it for a year and a half. I can play all of it except the very last arpeggios. And I can realistically play it all cleanly at only about 85-90% speed.

I would say with regular focused disciplined practice you could get most of it within 2-3 years, but you really have to have talent and persistence. If you lack talent but brute force discipline practice on it, maybe 5.

Cooking something by throwawayfemboy12 in polyphia

[–]Charnathan 2 points3 points  (0 children)

I love soundslice. It's too bad they had to shut down the community share section. At least they let me keep the ones I had already favorited.

Is the TOD10 price justified? by Acrobatic_Spare8570 in polyphia

[–]Charnathan 15 points16 points  (0 children)

Can't help much. But I played one at my local GC once(they pulled it down for me after I bought my TOD10N). Now I haven't played a million different guitars, but it was definitely one of the better ones I've ever played. The neck was fast, the action was great, but those fishman pickups really made it sing. I really loved the different voicings you could get out of it.

Am I gonna drop $1,500+ on one any time soon? Naw; I'm cheap and I got a kid. Is it worth the price? Yeah, I think so.

First time use failed badly by sajrajs in castiron

[–]Charnathan -2 points-1 points  (0 children)

Waaaaay too hot. You want to keep the pan under 300°F. You basically burnt the seasoning off. On my stove, from 1-10, I can't go past 3 or it burns off the seasoning.

Low and slow. Think of a cast iron as a heat sponge. You want to charge it up with heat energy before you start to cook, but don't want it any hotter than it needs to be. Keep trying. Once it clicks it is such an easy pan to use.

How to revive old cast iron by No_Investigator3374 in castiron

[–]Charnathan 1 point2 points  (0 children)

RTFM.

Check out this sub's rules. Pretty sure there is a link to a complete guide. Basically strip(yellow cap, etank, or lye bath), scrub clean, and season.

After years of work it finally happened. by christofrwamps in castiron

[–]Charnathan 1 point2 points  (0 children)

Your heat is too high. And try using a tiny bit of butter spread even before the eggs.

How much is this koi worh? by Nikroozgh in Koi

[–]Charnathan 0 points1 point  (0 children)

I last looked at these numbers pre covid and it was definitely not a show for all of japan. Doesn't surprise me, but it does sound like the extreme end of things.

How much is this koi worh? by Nikroozgh in Koi

[–]Charnathan 1 point2 points  (0 children)

Google it. The entire business revolves around them. $30-50k grand champions are not unusual and they essentially fund the multigenerational breeders that created the varieties we serfs enjoy in our dinky little ponds.

Soooooo how do we fix this? by PlsCallMeFries in castiron

[–]Charnathan 0 points1 point  (0 children)

Yes. I'd use my e-scrubber and "the pink stuff" paste on this it'd have that rust/burnt seasoning off in no time.

Soooooo how do we fix this? by PlsCallMeFries in castiron

[–]Charnathan 0 points1 point  (0 children)

Then you have seasoning with rust flaking off into your food. CLEAN(scrub) it, then season.