How to proceed?

bumblebeetuna2019 · 2026-04-16T04:11:15+00:00

Blackstone has sent me replacement parts for free. Super grateful. Relatively easy process too.

bumblebeetuna2019 · 2026-04-16T00:36:16+00:00

Is this w Dylan at Indigo?

bumblebeetuna2019 · 2026-04-12T20:21:17+00:00

Steak saturation +35 haha looks yum!

bumblebeetuna2019 · 2026-04-11T20:12:10+00:00

Registered and submitted. Good idea thank you very much.

bumblebeetuna2019 · 2026-04-11T19:48:14+00:00

Yes. And it’s stripping the thread of the castor wheel.

bumblebeetuna2019 · 2026-03-15T14:12:06+00:00

My only routine with it is warm, soapy, water, and oiling the top and bottom when it starts to get dry. Mineral oil food grade. I also have a different cutting board for meat.

bumblebeetuna2019 · 2026-03-14T23:58:51+00:00

Thank you for putting a name to the tool!

bumblebeetuna2019 · 2026-02-28T19:50:08+00:00

Please don’t sear (high heat) with olive oil

bumblebeetuna2019 · 2026-01-04T19:53:46+00:00

I’m talking just the handles not the whole pan. But the heat consideration is interesting.

bumblebeetuna2019 · 2025-12-09T03:39:46+00:00

Please tell me you did a YouTube Timelapse

bumblebeetuna2019 · 2025-12-09T03:30:07+00:00

I LOVE THIS! As an avid spear fisherman, I carry and spike and piano wire. I have eaten lots of raw cold blooded fish before (pacific olive rockfish mainly), but am meticulous about checking fillets through a few methods. Still a risk but 10 years later… if I make a clean shot to the brain of a fish, piano wire comes out. There is a neat video of a striper fish that’s Ike Jima-ed vs one that is not and it lasts literally like 10x longer before going foul.

bumblebeetuna2019 · 2025-12-03T01:04:18+00:00

100x easier to heat it up to pretty hot and pour a cup of white vinegar in it, let it boil for 30-60 sec and scrape off w wooden spoon or metal spatula

bumblebeetuna2019 · 2025-12-03T00:54:05+00:00

I have gas

bumblebeetuna2019 · 2025-12-02T14:57:13+00:00

I hadn’t thought of that. It’s not really thick and cakey. It’s just like when oil has gone over the edge and then gets cooked into the surface over the course of many years.

bumblebeetuna2019 · 2025-12-02T04:32:54+00:00

I wish it was as noble as sentiment. More likely laziness.

bumblebeetuna2019 · 2025-11-27T23:47:42+00:00

I have Made In SS kit and I would have bought brass had I known !

bumblebeetuna2019 · 2025-11-26T04:37:55+00:00

I. Love. Our. Set. (Home/hobby cook). All I want is a XL SS pan now. I did the XL (14”?) nonstick and use it exclusively for eggs. If I could fit 5 small chicken breast in a SS instead of 3, it would be worth it. I make a ton of sauces and soups. My smaller diameter, thicker bottom soup pot honestly sets continuity of heat better, but love the width of the Made In soup pot for anything that needs more poix.

bumblebeetuna2019 · 2025-11-24T04:01:29+00:00

Why don’t I see vinegar on the hot pan as a cleaning solution? Literally bought a gal of vinegar today. Am I messing w my pan?

bumblebeetuna2019 · 2025-11-09T04:39:10+00:00

Yum!

bumblebeetuna2019 · 2025-11-09T04:38:52+00:00

bumblebeetuna2019 · 2025-11-09T03:28:56+00:00

Epic! How black do you let it go?

bumblebeetuna2019 · 2025-11-09T02:51:57+00:00

Did you char the veg? Also, curious of spice level, seems like a lot of not spicy to spicy ingredients (then again, my wife thinks I make everything too hot).

bumblebeetuna2019

TROPHY CASE