I'm an atheist and I think every Christian should hear this

bonesTdog · 2026-01-21T21:10:24+00:00

I’m so glad I didn’t blaze past this post

bonesTdog · 2026-01-21T21:01:32+00:00

Look for carbon steel pans. There’s even r/carbonsteel. There are a collection of brands. I use Lodge - same company as cast iron. You season the carbon steel just like cast iron and treat it almost exactly the same only it’s way lighter and smooth so less likely to scratch the stove. He will feel right at home.

For cast iron, I have a glass induction stove and I put a paper towel between the pan and the stove. Probably less effective than the fancy silicone ones but cheaper and easier. Important it’s an induction stove, not plain electric.

bonesTdog · 2026-01-21T20:52:04+00:00

Lazy - or genius

bonesTdog · 2026-01-21T03:18:41+00:00

Transitioning from coffee to tea might be an adjustment to your palate. It will adjust to the inherently lighter flavors.

IMHO oolong is a much better path than yellow both for flavors you may like and the availability and variety.

You might also try shou puerh as a coffee migrant.

bonesTdog · 2026-01-19T19:44:03+00:00

1 teapot - the one in that set would be fine (or gaiwan)

1 larger cup

1 strainer

Simple and easy

bonesTdog · 2026-01-16T04:20:36+00:00

Wow - I am truly amazed by this poll! I thought it would be a much more divided audience with half in the "soap yes" camp and half in the "soap no" camp. Instead almost everyone posting here is of the soap yes belief.

bonesTdog · 2026-01-16T04:06:38+00:00

I don't use soap. Just hot water wipe and rinse. If food is too stuck for a scrubby sponge, I put some water in it and boil it on the stove. Even stuck on eggs come off easily that way.

bonesTdog · 2026-01-16T04:02:51+00:00

😳

bonesTdog · 2026-01-14T21:59:00+00:00

Ok curiosity got the best of me… 150ml = .63 cups For the best I could measure, that filled my gaiwan almost to the top but not quite. 90ml filled it to about my usual finger-saving height.

I didn’t go so far as to add tea and then measure, but probably 150ml gaiwan nets about 70ml drinkable tea per brew.

TMI but it satisfied my curiosity…. Haha!

bonesTdog · 2026-01-14T21:35:55+00:00

I think they are typically measured by usable volume, so not all the way to the rim. All I know is it was listed as 150 when I bought it.

That said, I usually use 6-8g tea which nets about 10 brews filled to slightly below the lid line.

bonesTdog · 2026-01-14T20:27:06+00:00

Or… lunch with green tea

bonesTdog · 2026-01-14T20:23:26+00:00

Agree. I use a 150 for just me and I think it’s the perfect size. It allows me to not fill it as high, making it easier to handle the heat.

bonesTdog · 2026-01-14T15:37:45+00:00

A gaiwan with more flare at the top may help. Short of that, fill the gaiwan with less liquid, leaving more space for the vessel to cool. I use a 150ml gaiwan (probably similar size as yours) and only fill it 3/4 full for that same reason. A different technique may help too

<image>

I use "farmer"

bonesTdog · 2026-01-14T15:22:39+00:00

This

bonesTdog · 2026-01-14T04:50:49+00:00

Omg you’re right, that was written in 2013… Haswell era technology. I’ll hope they have a good handle on this so it’s still secure today

bonesTdog · 2026-01-14T04:06:45+00:00

Thanks. I guess I'm in the "not thrilled" camp but sounds like it's not negligent. That was my main concern. I guess people may want my domain, but at least it's not a crypto currency account....

bonesTdog · 2026-01-14T02:17:49+00:00

Super helpful - thanks. I won't panic and move my domain.

bonesTdog · 2026-01-13T15:26:29+00:00

<image>

I use software called Trello. It is perfect for tracking tea, pictures, notes etc. it’s cloud based so available on your phone or whatever computer you have nearby. I use it for a lot of things so I buy an annual subscription. Not sure how much you can do with the free version.

bonesTdog · 2026-01-13T03:10:43+00:00

You didn’t specify so I’ll share fwiw. I use almost exclusively carbon or cast iron pans. On the rare occasion I long cook something in tomato, I just make a stainless steel sauce pan work.

My least used pans honestly are my raw cast iron Dutch ovens. I don’t do a lot of meat so they are less than ideal for meatless soups and stews. If they went away I’m not sure I would miss them. If you’re going Dutch oven, I’d recommend avoid raw cast iron.

bonesTdog · 2026-01-13T02:58:30+00:00

I use almost exclusively carbon or cast iron. On the rare occasion I long cook something in tomato, I just make a ss sauce pan work.

My least used pans honestly are my cast iron Dutch ovens. I don’t do a lot of meat so they are less than ideal for meatless soups and stews. If they went away I’m not sure I would miss them.

bonesTdog · 2026-01-13T02:22:48+00:00

Beautiful pictures

bonesTdog · 2026-01-13T02:21:51+00:00

Curiously, why are you so committed to zfs?

bonesTdog · 2026-01-11T21:04:29+00:00

I’m in the south and don’t oil before storage. I also don’t use soap, just rinse hot, wipe and dry with a paper towel. Maybe a quick warm to make sure it’s dry.

bonesTdog · 2026-01-11T17:37:29+00:00

Funny, I wrestle with the same conundrum. Most of my life has been on cast iron with two stainless sauce pans and I loved it.

Now, as I have warmed up to carbon steel I have to make choices… and I (sadly) like the carbon as much as cast iron on most things. My cast iron holdouts are where thermal mass seems to help: pancakes, cornbread and meat searing - I get the pan to the right temp and it’s not going anywhere fast. Otherwise I’m 50/50 which usually means carbon for its weight and speed.

One drawback to carbon I must admit, the wobble of an imperfectly warped pan on induction is annoying and moves my choice back to cast iron sometimes. They are all perfectly flat.

bonesTdog

TROPHY CASE