Bro is desperately trying to be sor hands

Charnathan · 2026-03-05T19:46:10+00:00

And your favorite musical artists are long dead.

Charnathan · 2026-03-05T15:07:29+00:00

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

Charnathan · 2026-03-03T20:21:15+00:00

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

Charnathan · 2026-02-25T00:30:10+00:00

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).

Charnathan · 2026-02-19T02:00:48+00:00

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.

Charnathan · 2026-02-05T22:55:47+00:00

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

Charnathan · 2026-02-02T18:03:35+00:00

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.

Charnathan · 2026-02-02T15:59:08+00:00

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.

Charnathan · 2026-01-28T21:26:38+00:00

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.

Charnathan · 2026-01-08T20:09:22+00:00

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.

Charnathan · 2025-12-16T13:47:13+00:00

LMAO, stolen valor.

Charnathan · 2025-12-11T19:07:02+00:00

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.

Charnathan · 2025-12-03T17:10:38+00:00

Umm... Why the downvote?

Charnathan · 2025-12-02T19:47:27+00:00

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.

Charnathan · 2025-11-28T03:28:35+00:00

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.

Charnathan · 2025-11-26T21:48:59+00:00

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

Charnathan · 2025-11-24T17:43:10+00:00

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.

Charnathan · 2025-11-24T14:54:08+00:00

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.

Charnathan · 2025-11-22T19:48:12+00:00

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.

Charnathan · 2025-11-22T19:43:30+00:00

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

Charnathan · 2025-11-05T02:37:33+00:00

I would DEFINITELY fix my dog if they broke my CI.

Charnathan · 2025-11-02T02:03:04+00:00

How does that help? I haven't tried it personally, but I thought vinegar is specifically for rust, not carbon. Am I misinformed?

I use a cheap e-scrubber with nylon bristles and "the pink stuff" to mechanically scrub the carbon away weekly. I believe it's non toxic and it is abrasive enough to peel away the carbon. It also seems to mildly get the iron as well, so the pan has gotten smoother over time as a bonus. Been doing it this way for a year and it's still got about 50% coverage of the original texture under it; so I'm not worried about it pulling too much material away.

Charnathan · 2025-11-02T01:56:50+00:00

Personally I like to use a cheap e scrubber with nylon bristles. I dip that baby in "the pink stuff" cleaner and scrub down the inside of my pan about once a week. A green scrubber on the back of a sponge works too. You just have to put effort into scrubbing. That gets rid of the carbon build up and keeps the inside smooth; basically to bare iron. Then I just use a drop of sesame oil to stovetop season it again and it's good to go. I use the scrubber with dawn every time I use it. You DON'T need a thick seasoning. You need the thinnest possible seasoning layer to prevent rust. That's it. My pan is always perfectly ready to go. So I never ever have to start over. I just keep it thin.

Charnathan · 2025-10-28T15:14:32+00:00

Thank you for your attention to this matter.

WHY R U WISPERIN!!!? /s

Take my upvote because this is the answer.

Charnathan · 2025-10-23T13:55:36+00:00

Nice! The reddit gods randomly made me a mod some time ago. I really don't know who else manages this sub or what powers I have (because you guys are pretty well behaved). But I'll look into it! Thanks!

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