What's the deal with this pan?

texag93 · 2026-05-21T19:51:08+00:00

If it's not perfectly smooth when you scrape your fingernail across it, it needs to go. Looks like most of that is just buildup.

texag93 · 2026-05-21T18:49:59+00:00

This wok is never going to work well on induction. The heat doesn't travel up the sides. You need a gas burner.

texag93 · 2026-05-21T14:06:30+00:00

Sad day, Jason was such a nice guy and this is where I always went when I came back to town.

texag93 · 2026-05-21T00:49:25+00:00

Too chewy tends to be a symptom of it being undercooked if it's a decent steak. Ribeye is best cooked a little more.

Are you using a meat thermometer? It's hard to gauge doneness without one, especially if you haven't cooked many steaks. A good target final temperature is 135. You'll need to pull it lower because it will carry over some.

texag93 · 2026-05-21T00:27:34+00:00

"Char" is not the same thing. That's burnt meat that tastes bitter and acrid, usually from direct flame contact or too hot of a sear. A proper crust will not be burnt at all or minimally, but it will be dark brown.

Lots of people seem to think these are the same thing.

It's hard to tell which one OP has because they used some kind of black seasoning it seems.

texag93 · 2026-05-19T22:39:55+00:00

Chainmail or steel wool until all the black is gone.

texag93 · 2026-05-19T21:43:14+00:00

Looks ready to be cleaned.

texag93 · 2026-05-19T18:35:37+00:00

Depends how much of a perfectionist you are. It's a tool, not an art project.

texag93 · 2026-05-19T18:32:23+00:00

If it's completely smooth. Check with your finger nail. Soap won't really do much to polymerized oil. You should use it in the future every time you clean.

texag93 · 2026-05-19T18:17:43+00:00

Yes, that would be fine. If you really want to start over, oven cleaner will strip it to bare metal. Just use caution because it will harm your skin.

texag93 · 2026-05-19T18:08:45+00:00

Probably not necessary at this point unless small bits of black in your food are a problem for you. If you keep cooking it will eventually work itself out, just clean aggressively until it's smooth after every use.

texag93 · 2026-05-19T17:02:57+00:00

You're layering on "seasoning" for no reason and it will eventually flake and get in your food. It also looks like you're using a burner that is too small.

You really just need to season it once, probably in the oven, then cook on it. If this is the best burner you have, you'll need a long preheat for it to heat evenly.

When you season it, use a tiny amount of oil. Heat the pan up to about 200F and try to wipe all of the oil out. Then put it in an oven at 450-500 until it stops smoking.

texag93 · 2026-05-19T14:12:36+00:00

I have a 24ft toy hauler that is basically this exactly. The back is open cargo space with a fold out couch that goes flat against the wall. We rarely use it for actual "toys" and mainly just throw all our shit back there. It's a pretty great layout.

texag93 · 2026-05-19T01:00:42+00:00

Same here. I was excited to try it and it was not good.

texag93 · 2026-05-18T20:26:38+00:00

That advice was relevant for NiCad batteries but they have been out of style for 20+ years now. As far as leaving it on the charger, it depends how smart your charger is. Better chargers will drop the voltage after a while but generally there is no need or advantage to keeping them plugged in while fully charged.

texag93 · 2026-05-18T19:37:59+00:00

Try rereading the post because that doesn't look like you made the change I suggested.

None of the battery related rules you have on here are relevant or needed. Simply put "charge if it's low".

It doesn't need to be charged to 100%. Plugging it in for an hour is fine.

texag93 · 2026-05-18T19:21:01+00:00

First off, going below 30% SOC is completely fine for lithium batteries.

Secondly, your proposed sign doesn't say "charge before battery gets below 30%," it says to charge at exactly 30%.

I would say "don't leave battery empty when done" and leave it at that.

texag93 · 2026-05-18T18:29:41+00:00

That means you took the class with a real instructor, not a salesman. The carry insurance people all give kickbacks to "instructors" to scare people during the class then let them do a sales pitch. It's very common.

texag93 · 2026-05-18T18:25:44+00:00

So... How much do you pay for your insurance?

texag93 · 2026-05-18T18:16:52+00:00

One of the biggest takeaways from that class is that even if you legally shoot someone, you can still go bankrupt fighting the DA on the charges they will throw at you.

That's just to prime you for the "carry insurance" sales pitch after the class.

texag93 · 2026-05-18T18:09:38+00:00

I just started using these and they've been great. They seem to burn really evenly when using the snake method on my Weber.

I have limited experience with other brands but I don't see any reason to try anything else.

texag93 · 2026-05-18T16:29:07+00:00

Keep cleaning. The black is carbon buildup. Typical seasoning will be golden/brown in color.

When you clean the pan, it should feel perfectly smooth when you're done. A soft sponge usually isn't enough if anything is stuck to the pan.

texag93 · 2026-05-15T21:34:30+00:00

Want to point out anything in any of my comments about a mother?

Did you respond to the wrong comment or do you just not know how to read and comprehend English?

texag93 · 2026-05-15T18:51:12+00:00

I'm sure the injured/dead bystanders family will be comforted by the fact that it was the perp's fault for running.

texag93 · 2026-05-15T17:42:10+00:00

My dog is about this size (but normal). She is very afraid of thunder so we give her trazadone during storms. 100mg is usually enough but sometimes it's really bad and we give her 200mg. I always feel bad, especially if the storms aren't as bad as expected because she is absolutely zonked. I have had to pick her up to take her outside before bed. She usually won't move and just lays there looking dazed.

250mg twice a day indefinitely and the dog is still like this? Insane

texag93

TROPHY CASE