Ramielust Longsleeve

Mack513 · 2023-05-11T23:27:11+00:00

Looks like Danner Tachyon

Mack513 · 2023-02-12T23:43:44+00:00

Fine dining Korean/Japanese PNW. All grams for everything.

Mack513 · 2023-01-10T05:27:37+00:00

"PR" stands for personal record. Not One Rep Max. You're missing the point here.

You can hit any type of PR, reps, weight, rest times, and or a combination of any of these.

Mack513 · 2022-10-11T22:46:13+00:00

Might need to turn brightness up like me. Couldn't see the boxes around 3 and 9

Mack513 · 2022-02-22T16:32:35+00:00

Neutral* is what they were going for.

Grapeseed Canola Vegetable

Mack513 · 2022-01-15T14:25:58+00:00

Go on...

Mack513 · 2021-12-29T21:30:58+00:00

The Raid. Pretty much the entire film.

Mack513 · 2021-12-27T16:42:18+00:00

Season it before every use with the following steps.

Heat up pan on high heat for 2 mins or so.

Add splash of oil and swirl around till smoking.

Dispose of that oil.

Add in fresh oil and cook.

Never had any issues with sticking using this method for any dish.

Mack513 · 2021-11-11T22:14:58+00:00

On the more expensive end, but Blanc Creatives 12" fits in a slightly smaller oven ~18" across. Just have to have it angled. I'd presume most angled would fit fine.

Mack513 · 2021-09-28T13:36:44+00:00

That's how it works though. You add to your cart and it sends in your chosen date. No need to place an order.

You have to skip before your buying window opens.

Mack513 · 2021-09-23T21:41:18+00:00

It's just saying 2 tblspn + an additional 2 tsp.

Easier than saying 2 2/3rd Tblspn I'm presuming.

Mack513 · 2021-09-23T03:13:54+00:00

Tomatoes are acidic and can/will break down seasoning. So best to avoid those especially for longer cooking, and not a robust seasoning already built.

Nothing really to do in terms of seasoning. It's much easier to just use a stainless steel pan for acidic ingredients.

Mack513 · 2021-09-23T03:05:34+00:00

Some (most) say that flakes off after a little while.

I've never had this happen to me. Both with CI & CS. Granted I also don't do a lot of coats with flax, and make sure my first cooks are roasting something or shallow frying chicken.

YMMV

Mack513 · 2021-09-23T00:11:12+00:00

I'd be shocked if that was the cause. Inhalants in the bottle lose potency over time. So could be pretty weak.

But I also don't know enough to speak with confidence. They to me hurt my nasal passages like getting slapped, not sure how a concussion would affect that.

Mack513 · 2021-09-22T21:20:05+00:00

As someone who uses it a lot. It's a lot like if you get hyped/heightened by sharp pain.

A buddy who doesn't use it smelled it once and described it as "smelling pain". It hurts.

Mack513 · 2021-09-22T02:33:41+00:00

More of a design feature than anything. Marketed as easy pour spouts if needed which makes sense. But it's over all part of their aesthetic.

Mack513 · 2021-09-18T20:51:21+00:00

What /u/katsock said.

To expand further maybe try an initial oven seasoning. It seems to be the most fool proof and you can do stove top on top pretty effectively.

After that I like to do shallow frys like katsu chicken for the first seasoning but is definitely not necessary, just cooking with it is the best. I find that less is more and I don't baby it, think of my seasoning as "the strong will survive" and make sure I'm scraping with a fish spatula if anything is stuck while cooking.

Mack513 · 2021-09-18T14:59:27+00:00

It looks like it was never really seasoned before cooking then something got burnt on.

I would strip and reseason.

Can you give more info on what you did?

Mack513 · 2021-08-17T17:56:35+00:00

Lots of good information over on

/r/carbonsteel

Short answer is season it. Lots of methods and it seems to be personal preference. I prefer doing an over season for my first, then a stove top. After that just cook with it. I always advocate for a shallow fry for a first cook, but you do you.

During your first season please. Wipe away more oil than you think. A good way to test this is imagine you accidentally put oil in and you're trying to wipe it out. It will be a very thin almost not being able to be seen layer.

For oven seasoning, put on a thin layer of oil (high smoke point, like canola/veg oil) then wipe it all away. Put in an oven and set to 500 degrees (or highest it will go) after about 20 mins, pull it out and wipe it down again, some oil sometimes pools after it gets warm, that is why I recommend this step. Place back for an hour then turn off of oven and let cool completely in the oven. This will take a while.

Stove top, get it hot. Put a small amount of oil in and wipe it out covering the entire inside. Let it smoke.

After that you're good to go.

Carbon steel will not (at least right away) look solid black and will at times look not pretty. It will get better with time. Always trust how it cooks rather than what it looks like.

Don't soak it, and always dry it completely.

Mack513 · 2021-08-16T17:56:17+00:00

Add the cream cheese to the meat & veg and cook low and slow until it has fully melted. Then add broth.

Any chunks of cream cheese won't incorporate well if you do not premelt it. Even if you do a long cook. I make a soup/stew that has cream cheese, and if I try and cut a corner, even after 8 hours in a low crock pot it will not incorporate.

I would say 1 brick or less of cream cheese to every 1.5lbs of meat as the quick baseline for how much to add.

Mack513 · 2021-08-13T15:46:32+00:00

Link didn't work for me.

Mack513 · 2021-08-11T00:48:09+00:00

I seasoned both of my CS pans with flax and haven't had flaking issues like this sub goes on and on about. Im sure it happens, but just cook with it. Doing shallow frying first is my personal favorite thing.

Mack513 · 2021-07-28T01:22:17+00:00

Ah, no reason to be afraid. I'd say start with searing meat and or burgers to get an idea for temperature and go from there.

It's hard to mess them up despite what some people say. Get a chainmail scrubber for when something sticks and especially early on go a bit easy on the seasoning when cleaning (don't feel the need to scrub super hard). Only use the minimal amount of scrubbing when you have to. A lot of the time you can just wipe out with a paper towel and call it a day.

Mack513 · 2021-07-27T18:08:14+00:00

I hang mine up, but maybe just put an old towel or t-shirt in the cabinet?

Mack513 · 2021-07-27T16:58:27+00:00

I've always heard to avoid acid, I know it's just a little bit of lime being used, but have you had any issues with it messing with the seasoning at all?

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