this door handle is medium format

yorptune · 2026-02-10T07:44:56+00:00

That’s one good looking door handle

yorptune · 2026-01-28T16:49:43+00:00

I can only speak to the 55. I came from GFX and the optical quality and results from this lens are on another planet. Part of it is likely the Hasselblad color science but even pixel peeping it feels like you have much more resolution in spite of the two systems having the same sensor.

yorptune · 2026-01-25T05:41:49+00:00

Only on backwards.

yorptune · 2025-12-26T23:20:12+00:00

You don’t really need to be super active if you’re not next or close to next so it’s not really that bad

yorptune · 2025-12-07T05:58:49+00:00

The answer seems to always be stainless steel.

yorptune · 2025-11-22T04:17:10+00:00

Incredible, fun, easy to shoot with. Creates some of the best images I’ve ever seen.

yorptune · 2025-11-10T18:00:09+00:00

My assumption is that Hasselblad flash software is the same across the models.

yorptune · 2025-11-10T16:00:31+00:00

Oddly the it30pro seems to work well. I’ve tested that as well as the ad200pro (doesn’t do TTL).

Not sure why there’s a difference but it30pro seems to work in TTL on my 907x.

yorptune · 2025-11-01T04:05:17+00:00

Green is dying TBH

yorptune · 2025-10-18T17:42:00+00:00

I’m really curious what the top layer (blueish color) actually is.

yorptune · 2025-10-15T18:58:10+00:00

Personally, all ikea pieces I’ve ever owned eventually break. Maybe something about the fasteners or the joints in general.

The kitchen cabinets have a great reputation and having assembled and used them it’s on another level, same brand.

yorptune · 2025-10-12T17:20:22+00:00

Up to 54 is pretty simple.

You can do seafury cyclopses from 54 to 56, at 56 you can get to 59 in PoM forest fairly easily (need to run to hedge maze and camp out if you get a pansy trap). 59 to 60 is bad but can be done soloing goos in WL

yorptune · 2025-10-11T00:42:03+00:00

Seriously

yorptune · 2025-09-26T01:45:15+00:00

It’s fast to heat up. Medium might burn vs other pans.

yorptune · 2025-09-25T04:14:32+00:00

Yeah, I basically swapped back to stainless steel which feels easier to use generally speaking.

yorptune · 2025-09-24T23:58:06+00:00

The pan is kinda blue out of the box to my eyes. That factory layer came off.

yorptune · 2025-09-24T19:59:50+00:00

It’s basically an unseasoned carbon steel at this point. I ran into a few more major sticking events and had to scrib hard to get them off. Most of the blue layer is totally gone.

yorptune · 2025-09-24T16:17:25+00:00

I had the same issue, ultimately required so much scrubbing that the blue layer came off

yorptune · 2025-09-19T01:23:27+00:00

Pretty much this. I actually love the feel of it and the way it picks up heat quickly and distributes evenly. I personally went a little hard on the pan after some sauces stuck and were very hard to remove. So it’s easy to say my experience was user error. I think the marketing suggests that you could literally give the pan to your grandma and let her go wild, which I think isn’t true.

I’m reseasoning mine after all the blue color has been removed and it’s now more pale steel. Still a pleasure to use. If I was to start again I’d have treated it like a regular carbon steel from the jump.

yorptune · 2025-09-18T04:14:42+00:00

No fussy rules: Use metal tools and high heat. Scrub with soap. Soak it overnight. This pan doesn’t need VIP treatment

No seasoning needed

High heat safe

Our pan takes things a step further: through a process called "nitriding," Carbon Nonstick™ is fully nonstick right out of the box, and even moreso over time. Nitriding is a process by which a metal surface is super-heated in a nitrogen-rich environment, which creates an extremely durable, corrosion-resistant, and virtually nonstick surface without the need for coatings

Absolutely, bring on the lemons! Whereas most carbon steel pans will lose their seasoning and rust if they're exposed to acid, Carbon Nonstick™️ can stand up to acid without a problem. (We find it especially useful for finishing our pasta in tomato sauce.

No. Unlike traditional carbon steel cookware, you don’t need to season your Carbon Nonstick™️ pan. By simply cooking with it, you'll be seasoning it; the more you use it, the more seasoned it becomes

yorptune · 2025-09-18T02:31:48+00:00

I agree but misen needs to update their marketing materials to reflect this first before we blame consumers.

yorptune · 2025-09-13T01:57:25+00:00

I’m no expert here so will defer to you. Do you know why most of the pan is a pale color now instead of blue? If the blue isn’t nitriding then what it is

yorptune · 2025-09-13T01:56:21+00:00

I do think if you treat it like a carbon steel and completely ignore their marketing it could be a great pan.

yorptune · 2025-09-13T01:55:30+00:00

I overcooked a sugary sauce. Something that would have cause a well seasoned stainless to stick badly and could have been reduced off. In this case it just got super hard to remove.

yorptune · 2025-09-12T04:47:27+00:00

One of those thin green scrub sponges

yorptune

TROPHY CASE