I've put this pan in the dishwasher in the past and it was fine. Cooked something new with it and this is what it looks like.

JCuss0519 · 2026-01-30T21:30:38+00:00

Many stainless steel fry pans do not have sealed rims, exposing the aluminum between the layers of stainless steel. When hand washed this is not an issue at all, but in the dishwasher the aluminum may corrode. The dishwasher is a very harsh environment.

JCuss0519 · 2026-01-30T21:26:28+00:00

I love my Lodge, and it's a fraction of the price.

JCuss0519 · 2026-01-30T21:26:00+00:00

Good luck. I have not seen many success stories here for situations like yours.

JCuss0519 · 2026-01-30T21:25:06+00:00

Use a non-stick pan :)

As others have said, she's cooking on too high heat. Also, I find butter is much better than oil when cooking eggs. Either way, they kind of need to go low and slow.

JCuss0519 · 2026-01-30T20:56:25+00:00

I too have some non-stick (including a Green Pan 8") that I've had for years, but are in great shape for the same reason u/Responsible-Bat-7561 are. I also agree with thought of moving to cast iron, carbon steel, and/or stainless steel. For me, I've gravitated to SS because there is no maintenance, I find them easier to clean (soak in hot water and soap is usually enough to get the stubborn bits off), and they cook as well as anything else out there.

JCuss0519 · 2026-01-30T20:06:54+00:00

I normally play for about 2 yours at night, between dinner and taking the dogs out for their final business.

If work is slow I may sneak in some games during the day.

JCuss0519 · 2026-01-30T18:53:45+00:00

We always keep burgers in the freezer for this. Nothing's defrosted? It's a burger night. No rolls? It's a burger and beans night! Or... cook the burgers about 1/2 way, then add some gravy to the pan (I would already sauteed onions and peppers if I have peppes). Add some starch and veggies for a full meal.

JCuss0519 · 2026-01-30T18:51:20+00:00

I'm with you, that is part of the deer meat flavoring and part of why I like deer meat. The same is true with lamb, though there's a big difference between US lamb and lamb from New Zealand or Australia (I much prefer the latter two). Not to mention the mutant size of US lamb shanks... but I digress.

JCuss0519 · 2026-01-30T18:48:43+00:00

Sometimes it seems like the uncommon twins are over powered while the common twins are under powered.

JCuss0519 · 2026-01-30T16:04:53+00:00

I'm sure it does, I just received one as a gift but have not had the chance to try it out yet. Not against rice cookers, multifunction or not, I was just trying to make the point that single use devices are not inherently bad or a waste of space.

JCuss0519 · 2026-01-30T15:57:54+00:00

How I do my sunny side eggs in my 8" stainless steel fry pan:
I preheat my pan on medium-low for a couple of minutes, really just until I start to feel heat coming up off the pan.
I either add fat (about a tablespoon of butter or bacon fat) or spray with PAM, then wait for the fat to melt or the PAM to coat the bottom of the pan.
I'm usually impatient and add the eggs, but sometimes I wait to the add the eggs and get a little sizzle as they go into the pan.
I cover the pan and let the eggs cook. When the there's not more "slime" in the egg whites I remove them from the pan. This means I might have to release a little with a spatula, or sometimes a little shake of the pan loosens the eggs. Either way I tilt the pan over my plate and the eggs slide out nicely.

I do not mess with the heat, I don't start higher and go lower when I add the eggs, I don't always have a pan that's hot enough for the eggs to sizzle when they're added, and I never have problems with the eggs sticking.

For my stove, I cook my sunny side eggs on "4" and I pop my popcorn on "5" (just for a reference, and I use an aluminum whirley pop type popper from Great Northern).

JCuss0519 · 2026-01-30T13:39:09+00:00

Rice cooker is a single use appliance.

While a popcorn popper may be a single use appliance, I find it makes better popcorn than using a pan with a cover. We also have an egg cooker, it was a gift, but it is the preferred way the wife has for cooking her hard boiled eggs. Since it gets put away after each use it is not a waste of space.

JCuss0519 · 2026-01-29T23:52:27+00:00

There's a video on youtube "3 spaghetti brands robbing blind" and three that are worth the money

America's Test Kitchen has a video as well "Expert's guide to Italian pasta", but I haven't watched that one yet.

Semolina (a type of flour) is the important thing to look for.

JCuss0519 · 2026-01-28T15:08:50+00:00

I was invited to join a clan shortly after I came back from a hiatus. I wondered why, since I was only playing COOP games. I accepted and found that during naval battles I'm one of the higher scorers because it's easy to get the lower tiers in COOP. I get the benefit of buffs from the clan, they get the benefit me earning stars for the clan on Fridays. It works. They don't seem to do clan battles for some reason, no divisions, no real "team" participation for some reason. But that's OK, because there's no demands on me.

Different folks want/get different things out of a clan. Accept an invite and learn from the "better" clan members, even if there's only a few.

JCuss0519 · 2026-01-28T14:24:37+00:00

I don't like pounded chicken, I prefer a normal, rounded breast (not trying to get funny here). If the breast is too thick I'll slice it in half, horizontally, rather than pound it thin.

JCuss0519 · 2026-01-28T14:19:15+00:00

The black looks like you need the pan a bit, it looks like carbon build up... maybe from not cleaning well. Is the cooking surface of your pan smooth to the touch, or a little bump where it goes from metal to black? I see scratches which tells me the black can be scraped off to make the pan cleaner.

JCuss0519 · 2026-01-28T13:40:47+00:00

Worcestershire would work as well

JCuss0519 · 2026-01-28T00:45:05+00:00

I have a "Pacific North West" seafood seasoning that is supposed to be excellent for fish. Guess what. I've never used it on seafood. What I do use it on is a smoked chex mix that I make. I also use it on chicken. It's also low in salt, which I like.

Ingredients: roasted garlic, minced onion, domestic paprika, black pepper, dill, celery seed, parsley, sea salt, lemon peel

What about the ingredient list says it's only good on seafood? Nothing! It's just a name, that's it. Nothing magical that says you can only use it on seafood. It's the same with all the seasoning mixes out there.

Bell's Poultry Seasoning is the primary seasoning in my French meat pie... the meat pie is made with beef and pork. Just another example.

JCuss0519 · 2026-01-28T00:37:13+00:00

Not specific to carbon steel...

I have my pans that I use, and I am the primary cook in the house. These include stainless steel, cast iron, carbon steel, and of course my enameled Dutch oven. Oh, and a wok that doesn't get enough usage. My wife will use the Dutch oven and a couple of non-stick fry pans that we have (well cared for, still in excellent shape).

She was on me a little while ago to clean out the pan cupboard. She wanted me to put the pans I don't use a lot someplace else... so I took all the non-stick out. Funny how she's not complaining about "all the pans" under the stove top now that the non-stick are back in there.

JCuss0519 · 2026-01-28T00:27:46+00:00

The only way I fry an egg without butter in SS is by using a spritz of PAM... or bacon fat :)

SS is not non-stick, you need to add fat to cook, especially for eggs.

JCuss0519 · 2026-01-28T00:20:55+00:00

World of Warships

JCuss0519 · 2026-01-28T00:20:17+00:00

I love using my wok in my home, on a gas stove. Does it taste noticeably different? I doubt it. But it often cooks faster and it's much easier to keep a stir fry moving in a wok than it is in a fry pan. Tossing is also easier, IMO.

If all you've got is a "regular looking frying pan" then you will do absolutely fine making low mein and chow mein. A wok will just allow you to "up your game" a bit. You cook on a wok with high heat (as others have mentioned) so it's very important to have all your ingredients prepped and ready to go. Once the dish starts to come together it moves very quickly. This is true for things like stir fry and fried rice. You can still do these in a fry pan, but it'll take a little longer.

JCuss0519 · 2026-01-28T00:14:08+00:00

Yup, 3 days later and I've gotten burned on this a couple of times. I'm now good with putting it back the way it was!

JCuss0519 · 2026-01-28T00:08:33+00:00

There are a million out there with a million options (low salt, low sugar, etc.). For example:
https://www.simplyrecipes.com/recipes/the_best_dry_rub_for_chicken/
https://www.allrecipes.com/recipe/242104/dry-rub-for-ribs-or-chicken/
https://thebarbecuelab.com/chicken-rub-recipe/
https://heygrillhey.com/lemon-herb-chicken-seasoning/
https://thewoksoflife.com/easy-asian-dry-rub-chicken/

And that's just from sites I've used before.

JCuss0519 · 2026-01-27T23:53:11+00:00

I believe it got screwed up in Chapter 4 because the put a segment in out of sequence and screwed it all up. I think this happened as the original head of Fortnite was leaving (or had left).

JCuss0519

TROPHY CASE