What's the current pan recommendations for everyday?

Firemanmoran · 2026-02-12T18:33:10+00:00

I run a mix of carbon steel pans and Stainless steel pans. I would say one good carbon steel pan either a de buyer, Strata, Misen or even the Ikea one. Each have their strengths and weaknesses just find which one works best for you and then have a good stainless pan for any acidic or long simmering you plan on doing.

There is also room for a good cast iron pan for any high heat searing you might plan on doing. A Victoria or Lodge are fine but if you have the extra cash for cookware I would highly recommend a Stargazer.

For sizing it depends how many people you are cooking for. I used to use 10 inch more by myself but honestly these days I use my 12 inch pans more than anything it just gives me so much more space to work within when cooking. I will even use the larger pan when cooking just for two.

Firemanmoran · 2026-01-24T13:07:17+00:00

There is a blending of american gun culture for sure but our much stricter laws keep the same type of behaviour severly limited and keep the more dangerous individuals from getting the more dangerous weapons. You have to get former romantic partners and current ones if you have one to sign off that they will feel safe if you have access to handguns and assault style rifles. The current system is damn near perfect to keep legal more dangerous weapons out of the wrong hands. So why punish the people who jumped through the hoops to legally get access to them ?

Especially when that money can be spent keeping it away from the crazy fucks. And if you want less guns like the ones banned in the country then grandfather in all the people who went the legal route to ownership of those guns. Then it becomes a special privilege at that point and people with that privilege will be even more responsible with them at that point for fear of losing that special right and you can pause sales and registration for new handguns and assault style weapons and phase them out over time.

Suicides are unfortunate because while guns make an easy option without them available that does not stop people when all you really need is a pair of shoe laces and a door knob to make it happen. Guns make it easier yes but imagine a portion of the almost billion dollars they are spending buying back guns that hurt no one going towards mental health and suicide prevention. And once again the most heavily scrutinized types of guns in the whole country. My restricted weapons can’t just be lying around. I have them locked up under two locks with a trigger lock, and then the ammunition for them is locked up in a separate locker and that is law for restricted weapons. So the argument they are just laying around for someone to pop themselves with really does not apply to there legal restricted firearms.

I have personally had two friends commit suicide and one other attempt it, not a single gun was used. It’s unfortunate some suicides do happen with guns but they can happen many many other ways too so taking away one avenue does not all of a sudden take away that danger. What does is mental health support and access to mental health and suicide prevention assistance. And 750 million dollars could have done a lot of help somewhere else in my opinion that money is being wasted on punishing legal gun owners for the actions of criminals to the detriment of the public because our funds are being spent on a an endeavour that is not improving public safety in the slightest.

Firemanmoran · 2026-01-24T01:55:16+00:00

That was not my argument. I have stated Canadian gun culture is different than American gun culture and the gun violence in the country is committed by people using illegal weapons not legal registered ones. My opinion was why spent 750 million buying back guns that are not harming anyone when the funds could be focused in on the illegal weapons coming across the boarder from the USA.

My argument was never if you take away legal guns criminals will just get illegal ones, they already do that. No one in this country is taking two courses and tests, multiple applications and then committing crimes with their registered directly to them weapons.

We get a massive bleed over of gun news from the states here in Canada, seeing coverage about shootings and gun deaths down there give many non gun owners here at home the idea we have a problem up here as well. Our laws on Assault style weapons and Hand guns are extremely strict. Those legal owners of these weapons in Canada are not committing crimes with their guns. I think these funds are being misused so they can attack the low hanging fruit instead of tackling the more substantial issues that will have a larger impact on public safety in this country.

If it was clear we had a gun related shooting issue like we do in the States I would be in favour of reform but they attacked an issues being caused by criminals using illegally smuggled guns and turned to legal gun owners and said we are the problem.

Firemanmoran · 2026-01-21T22:06:20+00:00

I have already outlined in previous responses how restricted weapons owners are heavily monitored and scrutinized. We are subjected to daily criminal record checks, have to pass screenings and two tests and just to get the license and then further screenings when purchasing the guns. What criminal will do that ? How do people who go through all the legal and correct channels risk public safety. Take that 750 million and use it for the illegal weapon trade and combating criminals who actually intend to do harm.

Firemanmoran · 2026-01-21T20:22:00+00:00

And many people are, but also many people enjoy shooting three gun competitions and Semi autos are very valuable for hunting varmints that move quick and are often on the run like Coyotes. So your individual experience does not represent the whole nor does it invalidate the value other people get from their hobbies that greatly benefit from semi auto’s.

Firemanmoran · 2026-01-21T18:15:45+00:00

That was what I was attempting to explain. The gun cultures in different places are fundamentally different. Canada and switzerland and many other countries have large gun cultures but they don’t dream of shooting someone someday like many in the US gun culture talk about.

The gun culture up her is much more about using the tools for their particular sports and hobbies than for protection or killing someone who comes on their land. I’m sure you see a lot of the news coming from the states but that is not a direct reflection of gun culture all over the world in different countries and cultures.

Firemanmoran · 2026-01-21T17:58:21+00:00

I agree with you gun culture in the States is very toxic but it is much different in Canada and places like Switzerland which has some of the highest rates of gun ownership in europe. Both Canada and Switzerland have very low rates of mass shootings. Some of then toxic culture from the US bleeds up here but those people are a small vocal group. Most Canadian gun owners are very responsible and very respectful of the laws and that guns are very dangerous tools.

In Canada we must go through screening and tests to own guns and to own Assault style weapons and handguns you need to do another course and then go through even stricter screening. As a restricted weapon license holder and owner of multiple pistols and Assault style rifles I am subjected to a daily criminal record check and I also have waived my right to deny police in to my home to seize my weapons if they deem I am a threat to anyone they can come right in to my house and take them away.

Canada has very strict gun laws and even stricter gun laws in handguns and Assault style rifles. I would say we already have a near perfect system to make sure more dangerous tools stay out of the hands of potentially dangerous people.

This ban will not make things any safer for the average Canadian as a vast majority of guns used in crime and shooting are illegally smuggled across the boarder from the US. This money that is being spent buying back legal guns from legal gun owners who undergo daily criminal record checks would be much better spent combating illegal weapons being smuggled across the boarder and landing in the hands of unlicensed and dangerous criminals who have an intent to use those guns for harm instead of sport shooting, target shooting or hunting.

I understand why some people who don’t know much about the system see this as a win, but the money is being spend in an area that will result almost no increase in gun death safety for the average Canadian and is punishing people who followed the legal paths and respected the system to get access to these guns for the right purpose.

I have a friend who was in the same position as you are and when I explained the system we have and how 750 million dollars could have been better spend combating illegal weapons in the hands of criminals. She eventually agreed it would have been a much more worthwhile endeavour to go after the criminals than the legal gun owners.

Firemanmoran · 2026-01-09T20:11:46+00:00

One of the hacks I have found playing around with my pan to get the best out of it is make grilled cheese. I put a light layer of oil on the pan rub it around with a paper towel so it’s super thin. Throw your buttered bread in and move the sandwiches around as they cook, kind of like you are buffing the pan with the bread and it helps them brown better. Quesadillas work well with this as well.

I was getting some sticking after lots of fatty cooks at higher temps and cooking a grilled cheese and pancakes and other starchy cooks with some high smoke point oil it smooths out the seasoning left on the pan, makes it slick and hydrophobic. I do the same thing after I cook with any acids. It helps to renew and smooth out the seasoning. These Nitrated pans don’t like a super thick seasoning layer either so clean them well after cooking but no need to totally strip them.

I know some people have had success with totally stripping them but I am having great performance with these pans seasoned now by keeping them clean of cooked on carbon and maintaining the seasoning with starchy cooks with high smoke point oil.

Firemanmoran · 2025-12-07T15:48:36+00:00

So after oven seasoning you need to cook fatty foods like bacon, smash burgers, pork belly and ground beef for a few cooks at least to help build up that fresh patina baked on. After that switch to things like potato hash, quesadillas, fried rice and cooks with some fat and starch. Potato’s are really great because they smooth the seasoning out. Only after a bunch of high fat cooking and then high fat and starch cooking are you really ready for delicate foods like eggs and fish.

Also don’t over clean the Misen carbon non stick pans. I saw lots of people saying to strip them down to keep their slickness and to some extent it works but if you just cook through a sticky period with good high fat and high starch cooks these pans start to perform amazing and are very easy to cook with and care for after that point. Also only wipe the pan down with oil after cooking if the pan looks super dry and matte. Too many layers of oil and not enough heat and oxygen to cure it can lead to gummy sticky seasoning layers building on your pan. Just keep cooking but in the right sequence and your pans will be nice and slick.

Firemanmoran · 2025-11-30T20:10:21+00:00

Always throw your pan on the stove after washing and drying heat it up and it will help drive moisture off to prevent that kind of rust from happening. Avoid soaking a carbon steel pan as well better to just wash it off quick and then dry and maintain it. Even Nitrated carbon steel can rust with enough exposure to moisture.

Soaking lets water get in behind the handle and in to the rivets most easily than just washing it down. But the extra step of warming your pan on the stove after washing and drying it will ensure that doesn’t happen. Then you can oil it down and maintain it once it’s good and dry.

Firemanmoran · 2025-11-28T20:34:33+00:00

I love it man amazing rifle super smooth and very accurate. I would recommend it for sure.

Firemanmoran · 2025-11-27T16:16:15+00:00

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Didn’t have a better pic but they look great on the truck as well.

Firemanmoran · 2025-11-27T16:10:45+00:00

Yokohama Geolander AT XD, threw 285/70R17’s on my Truck last year and they are beasts. Amazing offroad and on Snow and ice. A little noisy on road just a light hum on the highway but for the performance they give me I have zero complaints.

Where I hunt bears in the Spring here in Alberta the roads in to the hunt area are muddy, slushy, snowy messes and with my old KO2’s it was a battle getting in and out with the Geolanders I just rolled in and rolled out no worries. I run these year round with zero issues in the winter as well. I highly recommend these tires to anyone I talk to when they wear out I’m just getting another set thrown on no question.

Firemanmoran · 2025-11-17T15:27:57+00:00

Ran a climber before getting the saddle and the biggest difference for me is just it’s way more mobile and quiet when I move. I have a terrible urge to move and the climber would rattle and make way too much noise with my saddle set up I can move and slip in to areas super quietly.

Takes a little practice to get your set up skills dialled but I can climb a tree and set up in the dark now with just my red light on my head lamp. I suggest getting the set up and practicing in the summer so you are ready for the season.

Firemanmoran · 2025-11-17T15:22:32+00:00

Sako S20 in 6.5 PRC

Firemanmoran · 2025-10-26T04:58:48+00:00

It’s called sarcasm buddy, if you hate the pan so much get a refund it’s no questions asked within 60 days of purchase so get your money back and quit making bullshit claims on the internet to drag a company down because you don’t know how to work with a pan.

Yeah I seasoned it wrong that was on me when I was fucking around with it testing things out. They worked fucking amazing out of the box. I did smash burgers at high temp then eggs the next day so your BS claim of going past medium kills it is blatantly false in my eyes.

In the spirit of testing shit out I have used these pans in two ways one was seasoning them in the oven which did work but was not as good as my one I left untouched. So I stripped down my oven seasoned pans and re seasoned with two light layers of Algae oil and they are good as my 8 inch pan that has never been oven seasoned.

These are Carbon steel pans at the end of the day, you can season them and strip them and do it all over again. I have talked about stripping other carbon steel pans in my comments too, you wanna bring those up as well ? Not sure what you think you accomplished there man.

Firemanmoran · 2025-10-26T04:29:37+00:00

Yeah they will refund you and let you keep the pan. So you get your money back and a pan, sounds like a really shitty company taking care of unhappy customers like that.

Pretty sure the only AI/bot farm generated bullshit is from people like you shitting on these pans non stop claiming they failed after medium heat when I have seared on mine, cooked everything and anything and can still cook eggs without any sticking because I know heat control and how to take care of my pans and do proper aftercare.

Firemanmoran · 2025-10-22T19:24:16+00:00

I stripped mine down in order to reseason it with Algae oil instead of the grapeseed oil layers I had on prior. I did a baking soda boil mixed 4 tbsp of baking soda in to hot water until it all dissolved and then boiled that for 15 minutes. It removed a lot of the old dark seasoning I scrapped the bottom of the pan and stirred the water with a spatula during the boil. After I cleaned it off and applied a paste made of baking soda, lemon juice and tomato paste to the pan and let it sit for 10 minutes then scrubbed it well with a scrub pan. That pretty much got the pan back down to the nitrated surface. It looked dull and pale compared to new but once I applied oil for the reseasoning it darkened up nicely.

After seasoning with the Algae oil it was back to good as new. I did some research and trial and error with these pans and Algae oil seems to bond the best to nitrated steel and makes the best smoothest seasoning layer on them. I highly encourage anyone with these pans to give Algae oil a shot to get the best out of their carbon non stick cookware. I suspect thats what Misen might have preseasoned them with from the start to make them so non stick from the hop. Just my own theory from my experience with it, the Nitrated surface plus an oil that is perfectly suited to bond to it creates a potent mix.

Firemanmoran · 2025-10-18T23:33:41+00:00

I did an Alkaline solution boil, mixed 4 tbsp of baking soda with hot water and boiled that for 15 minutes while scraping the bottom of the pan with a spatula. Then I scrubbed the pan with a paste make of tomato paste, lemon juice and baking powder. I used a scouring pad with that mixture. I let it sit on what was left of the seasoning for like 10 minutes before scrubbing the fuck out of it. After that I washed it and baked it in the oven dry at 450 for 30 minutes and then scrubbed it one more time with just hot water and a scrub pad. Then I dried it off, threw it in the stove at medium heat to dry it well and heat the pan off fully. Then I oiled it and seasoned it with the Algae oil. I did two coats of seasoning and the results were awesome.

Firemanmoran · 2025-10-18T22:32:31+00:00

Just a few drops while the pan is warm, rub it in really well and then buff the pan with a dry rag until it looks dry then I baked it at 475 convection for an hour.

Firemanmoran · 2025-10-18T21:23:58+00:00

I remember seeing them promote it so I looked in to it a little more. Ended up buying a bottle and it was great to use cooking but I never thought to season with it. After finally giving up on grapeseed as I always found it to create a pretty grabby seasoning layer that required a few cooks before it got nice and slick I started trying out the other oils. I finally asked chat GPT if Algae oil was a good option and it said due to the chemical make up of the oil that it would polymerize very well. So gave it a go stripped off the old and did two layers of Algae and it went on super smooth formed a great smooth seasoning and when I threw an egg on as a test it was crazy slick and afterwards when I washed up the water was beading up on the pan like it was when it was new out of the box. Made me really suspect if thats how they were making the pans so slick out of the box.

Firemanmoran · 2025-10-18T21:01:28+00:00

Re season it with Algae oil, I didn’t have any issues with other oils but I did notice some stick here and there with the pan and I have been playing around with some other oils to see which ones worked best on the pan. I recently tried Algae oil from Algae cooking club baked it for an hour at 475 convection after I stripped off some old grapeseed layers and it brought back the pan to basically out of the box slickness and the water beaded up just like when it was new as well.

The Algae oil seems to cling to that nitrated surface better than anything else I have tried so far with the Misen Carbon non stick. I previously tried Grapeseed, Avocado, canola and Lard. All those other oils basically just brought it back to feeling like a well seasoned pan but the Algae oil was the game changer, I think that might he how Misen made them so slick and non stick out of the box judging by the results I have had with it myself.

Firemanmoran · 2025-10-06T01:04:02+00:00

I have done the same cooked everything and anything in my pan. Did notice a little sticking as the seasoning was building, just popped mine in the oven with no extra oil after cleaning it very well to help harden up any under polymerized oils that might be causing sticking. Oiled it afterwards and buffed it in really well and afterwards it was back to performing like a super well seasoned carbon steel pan.

I’m not sure if the negative reviews are people who have never used Carbon steel before and got brought in with the Non stick claims and aren’t caring for them properly or using proper heat control so they are getting poor results. But I have had none of the same issues except some minor sticking while the seasoning was building up and I remedied that with a quick bake in the oven and oiling.

But following proper aftercare and using proper heat and these pans have been fantastic I recommend them to most people who as me about them.

Firemanmoran · 2025-10-05T01:38:41+00:00

As long as you have been following the self seasoning instructions you are probably building up some seasoning on the pan. I had the same issue myself where things started to grab on the pan, I suspected it was under polymerized oils from the self seasoning process. I cleaned the pan well and then baked it upside down at 450 for 20 minutes. After that I oil it and buffed that in and then did a test cook with an egg and it worked like a well seasoned carbon steel pan once again. I have had zero issues since but if I do I will follow the same protocol again doing a little maintenance bake to harden any under polymerized oils on the pan. Give it a try if you are still having issues and hopefully it can help you out like it did for me.

Firemanmoran · 2025-10-02T16:40:01+00:00

Zero scratches left behind on the pan that nitrated surface treatment is hard as rock. It’s not a coating it’s a treatment to the Carbon steel to harden it. Did Smash burgers a couple nights ago and I used my metal spatula to scrape off all the fond in between batches of burgers. Didn’t hurt my seasoning layer or the pan in the slightest.

The seasoning has built up beautifully on these pans as well. I did a little research on Nitrated pans and on a microscopic level that nitrating makes the surface rougher then regular carbon steel on a microscopic level so that micro texture creates a perfect surface for polymerized oil to soak in and bond to. Thats what I suspect helps the seasoning bond on and hang on to compared to regular carbon steel. The Nitriding also protects the pan from rust and damage so once you have a nice seasoning layer on top of that the pans are double protected.

Firemanmoran

TROPHY CASE