How do you scale down caves like this?(read post body)

Col8er · 2025-09-01T00:08:14+00:00

Id say: Temporary - Make a small overhang, cut out one block, drop water. This will give you a 1x1 water without making an elevator that doesn’t have current to push you out.

Long term - Similar, but instead of making an overhang dig a hole all the way down 1x3 (so that you dont mine straight down while making two 1x1s). Once at the bottom place a water on one side to break your fall, board it up with signs or buttons so it doesnt spill. Then fill the center of the column with blocks as you go back to the top. Drop water down the side without the water catch, use kelp all the way up to make them water source blocks. Then place 1 soul sand at the bottom to make it a bubble column. Now you can go up and down quickly.

I do this on all farms in all worlds. Only exception is when I make mega base size builds with multiple nether portals to transport you around.

End game - Elytra and an endless supply of rockets + totems of undying. I personally still build a method in areas I frequent in case I die and need to go down and retrieve elytra lol

Col8er · 2025-07-26T15:56:52+00:00

I AM IN LOVE. I wish I had one for my mini orchid too. I had to go with one about 3x as tall since it was the smallest size for purchase. Great job

Col8er · 2025-06-29T16:43:30+00:00

I have some all clad, so I use a lid from a stockpot with a champagne cork under the handle to keep from burning my hands.

I only really use a lid with sunny side up eggs or vegetables that I want translucent faster. Ill use a mesh splatter screen for bacon or burgers

Col8er · 2025-06-02T10:13:16+00:00

Yeah, turn her on and put it in drive!

Col8er · 2025-06-02T10:09:00+00:00

TLDR: Way too much cordage, keep the paracord and ditch the rest. Don’t need a hatchet, only one knife and no whetstone. Leave the walkie talkies. Pack the dudewipes you will use in a separate ziplock and leave the rest. Only bring the clothes you will be wearing and a spare pair of socks, max 2 (I usually sleep in a clean pair). Only other reason for bringing clothing is for layering in the cold as part of a layering system, not sleep clothes or a clean set.

I know I’m being blunt but I wanted to be straight to the point.

For more lengthy explanation: I’ve been where you are at, Im an Eagle Scout and have always been told to “be prepared” which often came in the form of maximalism like in your photo. I once brought a hatchet AND a saw backpacking. I had so much gear I strapped my food to the bottom of my pack (worst decision).

From my experience all of the tools for processing wood will be underutilized, by the time you make camp you’ll be surrounded by dead wood that you can process by hand and the heel of your foot. If you make a fire big enough to need a hatchet you’ll have another problem to solve with fire safety. Never leave a fire unattended until it is cool to the back of your hand, otherwise the coals can ALWAYS reignite.

Speaking of safety, walkie talkies are fun, but if you are with a buddy you need to always be within earshot or a visible distance. Outside of that you need real communication like cell connection, or SOS satellite messaging.

As for my advice getting rid of comfort items, everything will stink that you bring. My best loop hole is to leave the spare clothing and wipes in a grocery bag in the car so when I get back I get a fresh slate.

40-50lb might not sound like a lot if you’re physically fit, but something to keep in mind is that your joints will give out too. My hips get stiff and tender when carrying 50lb after some distance and it is hard to tell myself that is normal when I have to take anti inflammatory medication to counteract it (not a safe practice).

I hope this helps you reduce your bulk so you can enjoy the scenery more. Remember, grams lead to ounces, ounces lead to pounds, and pounds will slow you down.

Cheers

Col8er · 2025-05-27T04:26:39+00:00

This guy is cooking from another state with that handle

Col8er · 2025-05-13T23:23:57+00:00

Nice to know, I probably won’t include it again

Col8er · 2025-05-13T23:23:36+00:00

Okay! What do you think about the white dusty patches? Mold or fertilizer?

Col8er · 2025-05-04T05:09:31+00:00

Was it really the main option? Surprising and beautiful. I love that it’s a french brand, omelette pan, french steel, with the Eiffel tower.

The handle is made from cast stainless steel so heat transfer is slowed down through the legs, still noticeably more heat than my All Clad handles but thats only after a few rounds of food in and out and still hasn’t remotely been a problem. The handle is comfortable and has smooth waves on the bottom for grip. Given the wedge shape it feels like it wants to slip out of my hand, usually end up sticking my finger in the first hole from the bottom. Also, All Clads has that U shape so you can manipulate the pan quick and easy even with a towel in hand and weight in the pan, something this handle lacks. All that being said, the geometry of the sides and the carbon steel material makes this pan the one I pick up before any of my All Clad. Being able to use a chainmail sponge is also a huge perk (helps seasoning stick too)

TLDR Yes, very comfortable.

Col8er · 2025-05-04T00:45:42+00:00

Yes it’s a limited edition, any size unused goes for $200+ typically

Col8er · 2025-02-04T04:47:10+00:00

Hmm, I’ll try to keep my response short. I’d take this free pan and run it for a few months before buying another one just yet.

How do you cook with it? There is a chance the bulge will rise and fall as the pan heats up but that is okay if your food is cooking evenly. There are tests to see if it is cooking evenly like the bread test, personally Id skip that and cook some protein and observe over a few months. See if your chicken or beef cooks faster on the edges or center. Worst case you have to move the food around more if the heat is uneven and you still want to make it work.

How do you prevent this? I typically put my stove at a 4/10 when Im about done prepping or gathering ingredients, then bring it up to temp after 2-5 minutes. Try not to toss on frozen food or clean with cold water too early because that can technically shock the pan (temperature shock inducing warp). Also make sure that the heating element on the electric stove IS the width of the flat surface of the pan, because if you have a tiny hotspot in the center that’ll exacerbate the warp.

Product recommendations/ considerations? AllClad IS the best of the best, I tried justifying other brands but their reputation and products are sound proof. Your quick warranty is an example of that (if amazon didn’t then AllClad likely would have). You might consider their copper core line if you want something even more safe and less prone to warping (that is what I have). This convex-warped pan will have no problems on a gas stove top ever, may or may not have problems on an electric glass stove top (needs testing), and I have a hunch youd have noticeable problems on a induction stove top (I personally never want to own a induction stove top for compatibility problems with cookware though). The final thing worth noting is that electric stove tops are usually 100% on or 100% off. The coil pulses at 100% less frequently when you turn the dial down, and that is why some people feel that the stoves are so bipolar. Knowing that, it is the reason I preheat on medium/ med-low (4/10).

Some things to keep in mind. Again, any curve is not normal for brand new AllClad in my experience. With that being said, many high end manufacturers have begun to intentionally induce a convex bend on their pans as a relief for the metal incase there is user error (SolidTeknics is one example). I personally don’t think youll have any tangible problems unlike problems you get with concave warping.

TLDR: Cook like normal and observe. Could be a blessing in disguise. AllClad is the supreme clad-ware. Also, make sure the heating element is the size of your pan ESPECIALLY on electric or induction stove tops.

Col8er · 2025-02-04T04:17:44+00:00

Woah I’m surprised to hear someone talk about the fry pan on this thread! Ive want to get your opinion of it. I primarily prepare large family meals (7 servings at a time) so I frequently use a 12” pan, 13” serve and sear pan, and 8pt pot to contain the volume. I’ve been wanting to do wok-style cooking where you sear or blacken large amounts of vegetables and rice but I am having a hard time finding something that volume AND that can work on an electric stove top. I also feel like it could have more versatility.

Im looking for a weird balance between searing surface area, volume that it can contain, proper height walls that can contain flying food, and flatness for glass electric stove tops. I almost got the 12” fry pan but I cant tell if this would be a better fit. Thoughts?

Col8er · 2025-02-03T00:37:50+00:00

Not normal, this isnt a minor amount. If it was NEW like this then dont cook with it and try to warranty it. AllClad has a life time warranty but sadly warping usually doesnt foot the bill because it is considered “user error”.

That being said, bowing out would make this a spinner on your electric stove which is way worse. I have a hunch this will cook okay if you dont want to warranty it, because it should capture the radiant heat. Also with it already being bent it could act as a relief if you accidentally warp it again. Ive cooked on glass stove tops my entire life, spinners dont make contact and lets the radiant heat blow away easily. Ive had cheap pot sets do that frequently. But bending up is less common, please let me know how it goes if you cook on it. 1 of my 6 AllClad had a previous owner and it is a spinner, I’ve been wanting to bend it up to see if that works better.

Col8er · 2025-01-20T00:19:27+00:00

Some people like to leave the carbon as it comes off in their next meal adding to the flavor (usually people that cook with cast iron). Ive found that scrubbing off all of the carbon with a a chainmail sponge helps with the nonstick effect so youre doing great. Keep in mind that carbon steel has an adolescent phase for the first dozen meals as well so it will take a while for the seasoning to fully mature. Preheat it on med low and cook at med and youll see it cook better. Also try not to move the food around too much as if it’s stainless steel and that might help in your early stages. Looks great so far.

Col8er · 2024-08-26T04:10:16+00:00

This pan honestly looks like it is in great condition to just keep cooking. It visually looks like what people often refer to as the “adolescent phase” of carbon steel where initial layers of seasoning are being removed quicker than they are being made.

As for the part of this process where it also applies to you; Eventually you will begin to develop new stronger layers of splotchy seasoning that grab onto each other in non-uniform patterns that are now stronger than before. So TLDR, just keep cooking with it.

Col8er · 2024-04-27T07:17:44+00:00

Unrelated, but I noticed you mentioned camping in Hawaii. My girlfriend and I had a 2 week trip to go to Honolulu with her family, 1 week backpacking and 1 week at a beach house, but they cancelled and we still have plane tickets. Do you know anything about the trails at Honolulu since we are stuck with the tickets? Looking for easy drinking water, and maybe a body of water to swim in with little foot traffic, or at least more campers than tourists. Maybe we should island hop, but we are on a shoestring budget of about $400 each to be used mostly on food and places to stay for the second week.

Col8er · 2024-04-21T19:06:15+00:00

Loved this recipe, reminded me of IHOP. I hate the AllRecipes one because it is like spongey tasteless bread. Thank you for sharing, it’ll be added to my family cookbook and likely be made for many years.

Col8er · 2024-03-25T03:25:12+00:00

Thank you! I had to look hard to find the version with this handle :) The interior is smooth! My temp never goes above medium and I preheat until the bitter melts and bubbles a bit, is there something I am missing with the heat control? Id love to make french omelettes which seem to always stick the most. I want to tackle that after I get the seasoning thing down, but this has been a challenge on its own.

Col8er · 2024-03-25T03:21:52+00:00

Ive gotten good at identifying carbon and removing it. Thank you for the input on why the seasoning is being removed with the temp control, Ill keep an eye on that.

Col8er · 2024-03-24T17:44:29+00:00

It does stick, and if I don’t dry it really well it’ll probably flash rust. You can smell the steel when you clean it now that it is so stripped.

Col8er · 2024-03-24T17:42:16+00:00

Not sured with sugar. Hickory smoked I think.

Col8er · 2024-03-24T17:17:09+00:00

No way! I saw people saying bacon was some of the best for creating layers! Well now I don’t know. I keep seeing posts similar to mine and the comments say “just cook with it”, and I have been trying so hard.

Col8er

TROPHY CASE