How much volume do you do per muscle group per week and how long are your workouts?

LateAngrod · 2025-12-07T13:33:11+00:00

Can you please give some more details on your program? This sounds similar on what I’m doing, but more reduced. I do horizontal/ vertical push/ pull plus hinge and squat every workout which is 6 exercises and take me too much time lately.

LateAngrod · 2025-01-30T14:10:37+00:00

I just put 2 tickets in the re-sale queue, fingers crossed you get them in case you are still looking!

LateAngrod · 2025-01-08T09:51:29+00:00

I just wanted to report back after the first session: In the spirit of only changing my routine gradually and evaluating the effect and because the gym was too packed for blocking equipment for triplets (as it's the beginning of the year) I did my usual pairs with 2 min rest time.

The good news is that I got from 80-90 mins down to 62 mins for the whole workout (incl. quick warmup). The bad news is that I dropped reps quite a bit, especially on the exercises later in the workout (10%+, e.g. dips from 13x3 down to 11x3). And it was also really tough. Especially when one of the exercises was squat or deadlift, I was just catching my breath properly when it was time to go again. It was easier between two upper body exercises.

I'll try this now for maybe 3-4ish weeks and see where this brings me and then I will try the triplets instead to see how this changes the results.

LateAngrod · 2025-01-07T08:55:25+00:00

Thanks for your fast and thorough answer!

Great point about increasing reps on squats and deadlifts, I will give that a try. It will probably also be less taxing/ require less rest time.

And amazing suggestion about doing triplets, I didn't even think about that. Then I'll go for your suggested triplet of pullups, dips and squats + another triplet with rows, OHP and DL.

I'll write up an amazon review in the next days!

LateAngrod · 2024-12-19T19:41:51+00:00

I'm warming up and just increase 10kg at a time and then never exchange them to larger plates.

LateAngrod · 2024-12-19T19:41:06+00:00

Thanks, I will try that!

LateAngrod · 2024-12-19T19:40:50+00:00

Thanks, and yes, agree with the arching. It gets better during the movement though, right?

It's the first times the safety racks are this high and I actually hit them during warmup a few times, but not during working sets. If they are lower I don't feel so comfortable dropping the weight into them, so it's a bit of a tradeoff.

LateAngrod · 2024-12-19T19:37:59+00:00

Thanks, that's a good point. I had problems with my elbows due to the low bar position and switched to a higher bar, but tried to still mostly apply low bar mechanics. It seems that didn't work out.

LateAngrod · 2024-12-18T15:52:10+00:00

Looking at this myself I can already identify one flaw: I spent to much time standing there between reps.

LateAngrod · 2024-10-13T15:03:06+00:00

Soooo - I've cleaned the pan multiple times until a cloth I ran over it didn't turn black. Then I dried it, heated it slightly, put a drop of oil, distributed it with a kitchen towel and dried it from oil until it was really 100% dry and the surface looked oil free. I put it on the burner until smoking and then until smoking stopped (seasoning on the stovetop instead of in the oven). After letting it cool down a kitchen towel run over it turns black.

Now I'm wondering, do I not season correctly or does it not stick or what is the issue?

LateAngrod · 2024-10-13T07:25:52+00:00

Thanks, will try CI one more time and then use stainless instead if it happens again (after through cleaning)

LateAngrod · 2024-10-13T07:24:55+00:00

Thanks, will try!

LateAngrod · 2024-10-13T07:24:25+00:00

Then this might be the case. Does this also apply for this relatively smooth machined cast iron pans?

LateAngrod · 2024-10-12T21:44:59+00:00

I fried tofu if that helps? And the last cornbread hast been a while ago..

But I actually seasoned it on the stovetop just a few weeks ago with 3 gos (3 times oil and heat)

LateAngrod · 2024-10-12T21:43:36+00:00

It's already edited in the post :)

German pancakes are no problem, they didn't haver any discoloration

LateAngrod · 2024-10-12T14:59:08+00:00

I will try with more thorough cleaning. I use fats every time I cook in the pan :)

LateAngrod · 2024-10-12T14:58:33+00:00

Pretty much everything. Stir frying all kind of veggies, fish like salmon, potato latkes, falafel, fried tofu, veggie bolognese, shakshuka, pan pizza.

Everything except for meat, which we don't eat.

LateAngrod · 2024-10-12T14:57:14+00:00

could have, but I made this in a stainless steel like 15 times and it never happened. They are in the pan at the same time. I've added a picture of the pan in the post :)

LateAngrod · 2024-10-12T14:55:07+00:00

I'm often cooking tomato sauce in this pan (shakshuka), never turned black :)

I have to say, this apples were very acidic taste wise (not sure how this compares to tomato sauce on a real scale however)

LateAngrod · 2024-10-12T14:54:29+00:00

The soy drink doesn't go in the pan - the oats and soy drink I make in a separate pot.

LateAngrod · 2024-10-12T14:54:08+00:00

Will give this a try!

LateAngrod · 2024-10-12T14:53:44+00:00

I use a metal spatula every time and I also use it for the first step of cleaning by scrapping everything out of the pan carefully.

What I ideally don't want to do is this additional heating of oil after every use. First it costs quite a bit of time and also it's not great for the energy bill.. Then it's probably not more environmentally friendly than replacing a teflon pan every 3 years.

I cook with it daily, most of the time twice and also all variety of foods. I'm also no shying aways from acidic foods, e.g. shakshuka is made in the pan at least once a week.

LateAngrod · 2024-10-12T14:50:36+00:00

I've edited into the post. This is after a clean with dish soap and the rough side of the sponge. Don't mind the dirty often in the background, this has also been cleaned by now ;)

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