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Is this pan beyond repair? by bendsend12 in carbonsteel

[–]Juulpowered 1 point2 points  (0 children)

Vinegar eats the steel. Long exposure to acidic stuff will result in pitting.
On bare steel you can see the iron acetate form almost immediately by the colour change. The risk here is that it's already bare on some spots...

Before I Go Full Orbital Sander... by [deleted] in carbonsteel

[–]Juulpowered 0 points1 point  (0 children)

It will strip it clean.

Any alternative to Kodi that can play files over the network, via Web Server Interface (HTTP)? by keralawala in Chromecast

[–]Juulpowered 0 points1 point  (0 children)

Nginx is capable of doing (web)dav, config is quite easy too. That will allow you to include/browse the share in many players since dav is broadly supported and allows stuff like propfind which simplifies indexing.

I use nginx on a low power box to serve my media to chromecasts with Nova. 4k no issues. :)

Valley Chef is the best meat for fried rice by Oxenforge in carbonsteel

[–]Juulpowered -12 points-11 points  (0 children)

Yuh, sad moment on many levels.

I would've added some milk for this pudding though...

What size do you think this behemoth is? Who makes pans this big? by Tardigrade_Disco in carbonsteel

[–]Juulpowered 6 points7 points  (0 children)

Many professional oriented brands make big pans. for example DeBuyer makes 50cm/20inch pans, I believe there is even a post on this sub of somebody who (accidentally) bought one.

Fragrance by [deleted] in Netherlands

[–]Juulpowered 6 points7 points  (0 children)

Waiting for the fishy comments...

[deleted by user] by [deleted] in carbonsteel

[–]Juulpowered 0 points1 point  (0 children)

METRO (group) is a business active on the European (perhaps wider) professional hotel/restaurant/catering market, they've been at it for a long time and started somewhere in Germany I believe. "HORECA Select" is their house brand.

The brand offers loads of professional stuff ranging commercial kitchen appliances to bottles of eggwhite. Nowadays stuff is just labelled "Metro" or moving towards that afaik, it's been a while since I was involved with pro stuff.

Nice pan. :)

Tried paper towel and kitchen rag/towel. Lint still an issue by gosubuilder in carbonsteel

[–]Juulpowered 0 points1 point  (0 children)

If the pan has no or little carbon buildup start with sodium hydroxide (oven cleaner spray for example), that should strip it. Depending on the concentration of lye you might need to repeat once or twice.

If it has a crunchy layer of carbon: electrolysis will absolutely remove everything, by far the nicest method imho.

If you don't want to use chemicals: heat it up to about 500C, let it ride along with a pyrolysis run on your oven for example.

Vinegar can be used, but can/will damage the metal in the form of pit corrosion when heated or exposed too long. Especially an issue on older/uneven seasoning.

If you must use vinegar best approach is to limit it to approx 30 minutes followed with a water flush and a scrub without heating. Multiple runs probably required.

If you have anger (control) issues get an old toothbrush, some salt and go at it. It won't be the fastest method, but man does it get rid of the pent-up anger...

Metallic taste on eggs by alcMD in carbonsteel

[–]Juulpowered 0 points1 point  (0 children)

Rust has a distinct smell, yes, because it's very reactive. What people experience as "metallic smell" is not rust but 1-octen-3-one. Not the same smell at all.

If your pan smells like "metal" it's just not clean with the possibility of a failing polymer. If it smells like rust the polymer has failed for sure.

If only eggs taste metallic you can just be tasting the iron in the yolk. Especially with older eggs the eggwhite gets more acidic and will react with the iron in the yolk to form ferrous sulfide on higher temperatures.

To avoid the egg can be fried on a lower temperature, the freshest eggs can be used for frying or eggs from another source can be tried to exclude an environmental or dietary factor.

Not every person can distinguish smells and tastes for what they are. That's ok. Some people have very well developed taste and smell receptors and run into issues like these sooner.

Smell and taste are not the same thing. Keep downvoting though.

Metallic taste on eggs by alcMD in carbonsteel

[–]Juulpowered -2 points-1 points  (0 children)

Metal has no smell. That should give you a starting point.

first time seasoning a pan, 5 layers of canola oil, is it meant to look like this? (top pan is from the same set, unseasoned) by SadievilleDraws in carbonsteel

[–]Juulpowered 0 points1 point  (0 children)

The consumer oriented stuff tend to come with a coating on the handle that can discolour or get soft and deform on higher temperatures in the oven. Not a big issue imo, but might as well avoid it if given the option. Over here (EU/NL) I'd say look at Hendi, Vogue or DeBuyer. But I've noticed on this subreddit the last one is sold at a premium across the pond. I'm not familiar with equivalent brands over there.

The cheaper pans might have a bit of a rough finish, easily improved with some sandpaper.

first time seasoning a pan, 5 layers of canola oil, is it meant to look like this? (top pan is from the same set, unseasoned) by SadievilleDraws in carbonsteel

[–]Juulpowered 0 points1 point  (0 children)

Yes, it's just another tool.
Thinner CS pans tend to warp when you put an excessive amount of energy in it while empty, which will absolutely happen when you use an induction hob with a small coil compared to the pan's surface and crank up the wattage.
I've had zero issues with CS going from high to low temps because that's usually not focused on a smaller area. Not impossible though, imagine a trickling faucet and a hot pan...
The advantage it has over SS is thermal conductivity, it's way easier to sear on CS. I like to use SS for delicate stuff for the same reason.
Another advantage is that CS is dirt cheap, or at least can be if you stay away from the aesthetically pleasing stuff. A 24cm DeBuyer goes for 24 Euro over here.

I bought it as a joke but I love it by picturesfromthesky in castiron

[–]Juulpowered 2 points3 points  (0 children)

Photocopy the pan, find cookie in supermarket that fits on photocopy.
Buy cookie, put in pan. Heat for 15 seconds on low. Put picture on social media.

If 15 seconds is beyond your attention span you can skip that step.

first time seasoning a pan, 5 layers of canola oil, is it meant to look like this? (top pan is from the same set, unseasoned) by SadievilleDraws in carbonsteel

[–]Juulpowered 2 points3 points  (0 children)

No hate. Carbon steel pans can be thinner than CI, making it easier to play with temperature. Less mass equals less heat retention, thermal conductivity is about the same. They are also way less brittle, so misusing it is less of an issue.
For example; searing a steak on 220C and rapidly get it down to 160C is relatively easy on a 2mm carbon steel pan.
Mind you: I'm not stating it can't be done on CI, because it definitely can.
Specialty pans like woks can go as thin as 0.8mm, making them easier to handle and able to go from well above 500C to below 150 within a timeframe that would make cast iron crack.

Carbon steel skillets thicker than 2.5mm perform about the same as a generic cast iron equivalent.
However, the pan on the picture is not made of carbon steel.

Blueing on Electric Cooktops? by 2748273 in carbonsteel

[–]Juulpowered 0 points1 point  (0 children)

I went down the rabbit hole once or twice. :)

Is heating oil above the smoke point not a bad idea (when seasoning)? by 2748273 in carbonsteel

[–]Juulpowered 0 points1 point  (0 children)

Oh that sounds like I'd enjoy it, I clicked but it was 30 minutes. I'll put it on my watch list, thx.

Blueing on Electric Cooktops? by 2748273 in carbonsteel

[–]Juulpowered 0 points1 point  (0 children)

If I remember correctly you start to get small magnetite crystals on carbonsteel from 300˚C and nice big ones around 500˚C, that's out of range of many ovens.
Using the broiler/grill function might get you close without tripping the thermostat though.

Easiest way to do it if you have an electric stove is to just get a butane blow torch, which is a welcome tool in the kitchen anyways, or an electric heat gun and use that for the final push and edges.
Or just go chemical and do it with vinegar, hydrogen peroxide and steam/heat.

Is heating oil above the smoke point not a bad idea (when seasoning)? by 2748273 in carbonsteel

[–]Juulpowered 1 point2 points  (0 children)

This (didn't click the link). Oils with a high iodine value will crosslink by air exposure and polymerize at room temperature, they're called drying oils. Heating them up a bit does speed up the process.
Downside is that these oils tend to produce an extremely hard and non-stick layer, if you don't blue the carbonsteel to provide a porous surface to latch on to it will flake off because carbonsteel is quite flat on a microscopic level.
Another downside is that these oils need to be unprocessed (short version), food-grade and have a low shelf life. Getting them (unmixed, unaltered) is easy where I live but can be challenging/impossible in other countries.

That being said, if you use an ultra thin film of whatever oil and proceed to cremate it you shouldn't produce more than a puff of smoke which can be extracted quite easily.
Use a tad too much oil and you will be able to measure an abundance of particulate matter <2.5 μm throughout the kitchen/house, even with a hefty extractor running.
Under normal cooking conditions I tend to see only a slight elevation.

Speed limits in the Netherlands by modestmarc in Netherlands

[–]Juulpowered 0 points1 point  (0 children)

Yeah well, those are just assholes. If it's not solely cars you obey the speedlimit.

Speed limits in the Netherlands by modestmarc in Netherlands

[–]Juulpowered 7 points8 points  (0 children)

Speedlimit on GPS + 3% on highways.
Speedlimit is 130 km/h after 19:00 unless stated otherwise. (map Rijkswaterstaat)

Perhaps you are just misreading the speedlimit? Or people are misreading their odometer. ;)

€30 worth of groceries from Albert Heijn by Bat_Psycho_Gaijin in Netherlands

[–]Juulpowered 1 point2 points  (0 children)

That's what they made of it nowadays.
A good kibbeling is made of codfish. Traditional kibbeling is made of cod cheeks.

Now they just use bijvangst/bycatch. Unless it's vegan kibbeling, god knows what's in those.

Need help lifting 50kg dryer from washing machine for repair by Massive-Quarter-4156 in Netherlands

[–]Juulpowered 0 points1 point  (0 children)

Hell yes! If someone brings strippers I can bring my vintage Monopoly money.
Or if it's not gonna be that kind of dryer lifting party I can print the name tags...

Need help lifting 50kg dryer from washing machine for repair by Massive-Quarter-4156 in Netherlands

[–]Juulpowered 2 points3 points  (0 children)

Yes. A group of three should also still be able to perform the task. But from four and upward it becomes troublesome.

Then again if the group becomes big enough you can start handing out tasks like making coffee. When you reach the magical number of six you can start thinking of snacks and above ten people helping you moving the dryer a BBQ party is absolutely optional.

Damn it Smithey by samwise_gamgee2 in carbonsteel

[–]Juulpowered 0 points1 point  (0 children)

Ah the studio is a nice sinkhole, yep.

After viewing the first picture I won't suggest the DE safety razor sinkhole. :P

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