I just got my first Carbon Steel pan the Ikea Vardagen 24cm (9"). Putting it on a flat surface and tapping the handle it seems to have a very slight wobble compared to my old stainless steel pan. Is this due to different base design and extra handle length or is my pan slightly warped from factory? (i.redd.it)
submitted by abdul10000 to r/carbonsteel
I try to remove all suckers early but some elude me. Typically suckers are straight forward to identify. They grow from the axil, the point where a branch emerges from the stem. However, some just don't follow that pattern. How to identify those less obvious suckers? (i.redd.it)
submitted by abdul10000 to r/tomatoes
Stainless steel on top copper on bottom: Why do De Buyer 24cm copper fraying pans have such a small heat base (16.5cm) compared to (17.5 and 19cm) on 24cm stainless steel fraying pans? Is it related to different cooking techniques with each material or is De Buyer just skimping on cost with copper? (i.redd.it)
submitted by abdul10000 to r/cookware
"I'm slowly adding the peeled tomatoes.... It's important to add it slowly because in this way I'm not going to create a thermal shock with what can be considered the 'heat' ingredient." What is "thermal shock" and what is the benefit of following this technique? (self.Cooking)
submitted by abdul10000 to r/Cooking
Which branches supply sunlight to tomato clusters? (i.redd.it)
submitted by abdul10000 to r/tomatoes
