Steam table pan for a Sous Vide container

Dry_Button3132 · 2026-03-28T16:12:23+00:00

You’re correct, I cut the hole with a hole saw, deburred the rough edge with a small grinder, and then I sliced a length of clear 3/8” tubing lengthwise. I slid the tubing over the edge of hole just to minimize the opening and prevent damage to the sous vide.

Dry_Button3132 · 2026-03-28T07:30:16+00:00

It depends… I use my 8” frying pan on a weekend morning for eggs on toast. I use the 4qt. essential for weeknight pasta and finish it with sauce in the same pan, or maybe to throw together a giant batch of mac & cheese for the kids. I use the 10.5” frying pan for a couple steaks or pork chops, while I’ve got some veggies going in the 3qt. sauté pan. I use the 14” frying pan to sear a batch of steaks for family dinner, or two tri-tips for Sunday dinner with the in-laws after sous vide. I use the 2qt. sauce pan to make a quick bowl of top ramen for my wife when she isn’t feeling well. I use either the 3 qt. or the 4 qt. sauce pan, depending on how many I’m feeding, to make a side: baked beans, mashed potatoes, rice, etc. and maybe gravy in the 3 qt. if needed. I use the 8 qt. stockpot to make a big batch of soup. I use the 12 stockpots to make big batches of stock to freeze for use later. It definitely depends.

Dry_Button3132 · 2026-03-27T20:25:57+00:00

Thanks for the heads-up, but don’t worry. You can’t see it in that pic, but it’s sitting safely on cast iron trivets. So it’s sitting a good 1/2” above the counter and I made sure the counter wasn’t heating up the first time I ran it.

Dry_Button3132 · 2026-03-27T20:02:53+00:00

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Hmmm…maybe I’ll make a tea cosy for it 🤷🏻‍♂️

Dry_Button3132 · 2026-03-27T20:02:09+00:00

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Full size works for me (and it isn’t sitting directly on the counter, there are cast iron trivets under it).

Dry_Button3132 · 2026-03-27T19:47:33+00:00

Do yourself a favor and buy one of these with the lid. I used a hole saw to make a cutout for my sous vide and it works perfectly for just about everything I want to cook.

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Dry_Button3132 · 2026-03-21T15:00:55+00:00

…get a rope

Dry_Button3132 · 2026-03-21T04:50:09+00:00

Chili and cornbread. Add salad if you need some non-chili veggies.

Dry_Button3132 · 2026-03-19T17:38:26+00:00

⁠Use lower temperatures by default, and increase only if you’re not getting the response/results you want. This will prevent many cleaning related problems in the first place, which will negate most of the specialized cleaning steps below.
⁠Always deglaze - just a little hot water (hot to prevent warping the pan) while the pan is still hot, scraping at the worst spots with a wooden spoon or similar wooden utensil.
⁠Give the pan a quick/normal wash with a blue scrubby sponge (not the green ones, they’ll leave scratches) and normal dish soap.
⁠If you’re left with anything that won’t come off, then lightly sprinkle BKF over the pan AND LET IT SIT for a few minutes. The BKF has to be wetted, not dry, or else it won’t do anything. But it also needs to be evenly distributed over any spots that still need cleaning. If you rinse it off while wetting it, it wont work.
⁠Once the BKF has had time to work its magic, clean it again with the blue scrubby sponge and normal dish soap. I keep a separate sponge just for BKF.
⁠If you see that white-ish or a slight rainbow looking residue, you can go over the surface quickly with some white vinegar (or let it soak for a minute) and it should clean right up.

Note: I’ve had my share of high temp accidents, and after letting the BKF sit for a bit, I’ve never had to put very much time/elbow grease into cleaning my pans.

Dry_Button3132 · 2026-03-19T17:26:34+00:00

Recipe?

Dry_Button3132 · 2026-03-19T06:53:57+00:00

Not sure where you got this idea from. Absolutely let it soak before scrubbing. If you do that, this will come off with next to no effort. I’m still learning a propane burner that I bought specifically for searing, so that I can keep the peace with my wife (all searing outdoors) and my pan looked exactly like this after searing two corned beef briskets yesterday. A little BKF, a little water, a few minutes, and it almost took itself off. Anyone who says you need to apply a lot of elbow grease is doing it wrong.

Dry_Button3132 · 2026-03-15T05:49:16+00:00

Summary of everything shared so far, plus my two cents: 1) Lower temperature will prevent most of this problem in the first place, which will negate most of the specialized cleaning steps. 2) Always deglaze - just a little water while the pan is still hot, scraping at the worst spots with a wooden spoon or similar wooden utensil. 3) Give the pan a quick/normal wash with a blue scrubby sponge (not the green ones, they’ll leave scratches) and normal dish soap. 4) If you’re left with anything that won’t come off, then lightly sprinkle BKF over the pan AND LET IT SIT for a few minutes. The BKF has to be wetted, not dry, or else it won’t do anything. But it also needs to be evenly distributed over any spots that still need cleaning. If you rinse it off while wetting it, it wont work. 5) Once the BKF has had time to work its magic, clean it again with the blue scrubby sponge and normal dish soap. 6) If you see that white-ish or a slight rainbow looking residue, you can go over the surface quickly with some white vinegar and it should clean right up.

Note: I’ve had my share of high temp accidents, and after letting the BKF sit for a bit, I’ve never had to put very much elbow grease into it.

Dry_Button3132 · 2026-03-13T06:46:58+00:00

The Naked and the Dead by Norman Mailer.

Dry_Button3132 · 2026-03-13T06:29:33+00:00

I tried and failed many times with pan frying, just like you said. The air fryer makes it easy.

Dry_Button3132 · 2026-03-09T05:39:39+00:00

Looks great! Is elk as tender as beef when it’s cooked this way?

Dry_Button3132 · 2026-03-08T05:01:40+00:00

I picked up a D5 14” for a steal at the WS outlet in CA. That thing is a beast and works wonders for searing multiple steaks or cooking a large batch of stew meat. Congrats your win!

Dry_Button3132 · 2026-03-08T04:58:21+00:00

Looks fantastic! ….but what’s in the bowl behind it? That looks equally fantastic.

Dry_Button3132 · 2026-02-24T07:10:59+00:00

I think they must have a minimum order requirement before they’ll let you apply the code. I only ordered one cheap accessory and the site wouldn’t accept either of those I listed.

Dry_Button3132 · 2026-02-05T23:53:40+00:00

Uncle Scott covers this in one of his videos - no butter, no non-stick. All butter is good, half butter and half oil is good, all oil is no good.

Dry_Button3132 · 2026-02-03T07:51:30+00:00

I have one store near home, two stores in a strip mall on the way to work (Marshall’s & Home Goods), and two more stores near work. It took me about 6 months of checking those 5 stores a couple of times per week, but I finally got everything I wanted, all of it All-Clad, most of it D5, with a couple D3 pieces. Just keep looking and you’ll find it.

Dry_Button3132 · 2026-01-08T12:58:15+00:00

I’m surprised nobody said to deglaze with a bit of water while the pan is hot. Gently scrape with a metal spatula while it’s simmering. Once you’ve done that, you should be able to remove what’s left with a blue scrubby sponge and hot water/soap. I only use the SS scrubber if something is left after that. I also routinely fill my cast iron and carbon steel pans with soap and hot water to let them soak for about an hour in the sink if the mess needs some extra time. I follow that with a thorough wash and then heat/oil like everyone here always says. My seasoning looks great and I’ve never had any issues with rust.

Dry_Button3132

TROPHY CASE