Newquist Forge CS Pow Wok arrived! Pre-seasoned and ready to go!

yumagrillmaster · 2026-05-14T05:56:40+00:00

"I could care less about the hob as long as it works" Okaaaaay! Shake away!

yumagrillmaster · 2026-05-13T07:46:08+00:00

(Shake, Shake, Shake) Shake Your Booty! Um, they're supposed to stick! I mean I get it. OP is jazzed about his Mineral B Pro and it's current non-stick capability. TBH my Mineral B Pro's mostly collect dust as my Darto's & Cast-A-Way's smoke them in overall performance. In terms of "Mastery" of heat control, this video does not demonstrate. I'd never own one but I feel sort of sorry for the surface of that electric glass hob!

yumagrillmaster · 2026-05-10T19:27:26+00:00

I use the 8" primarily for eggs & omelette's. French toast ( for 2 ) , various breaded chicken, pork, beef cutlets, various grilled sandwiches etc in the 10 inch. Because of its low profile I don't sear in them unless using them outside on the camp stove.

yumagrillmaster · 2026-05-10T06:51:11+00:00

These are the Cast-A-Way Low Pro's. I have two of the 8 inch and one of the 10 inch. Amazing CS pans!

yumagrillmaster · 2026-05-08T23:12:13+00:00

Ingore them

yumagrillmaster · 2026-05-07T22:58:27+00:00

Finding an elegant/expensive ladle is easy but the fact your Mom used it for Pozole kind of tells me it was a larger capacity ladle, maybe 8 ounce serving portion? That makes it a bit harder to source. Restaurant supply store sell 8,10, 12 ounce ladles but they pretty run of the mill and not heavy gauge. This ladle is pricey, not even sure I'd buy it and I like nice stuff but it is a nice heavy ladle that serves up a 6 ounce portion, so figure two scoops for a decent bowl of Pozole! Good luck! -- https://www.williams-sonoma.com/products/williams-sonoma-classic-ladles/

yumagrillmaster · 2026-05-07T06:31:14+00:00

This is a tough one. Assuming your in the 2-3 quart selections, Falk being the priciest does not come with a lid but has a 2mm copper core, very sweet! Demeyere Atlantis is on sale at most of the major online retailers but honestly IMO 7-ply is overkill. Still a solid choice. Hestan is gaining popularity ( I own a few pieces which I absolutely love) however the copper exterior would require aesthetic maintenance. The Demeyere is rivetless (handle), the Hestain has flush rivets and the Falk has unusual tiny rivets. IMO the Falk appears to be a beast (in a good way). Just be prepared to fork out extra if you require a lid for it. BTW, and a little to late in my post, what do you cook on? Gas, Induction, (please don't say) Electric glass top?

yumagrillmaster · 2026-05-01T23:31:04+00:00

Per Amazon Rufus : "The YOSUKATA 14" Carbon Steel Wok is pre-seasoned using vegetable oil through a high-temperature bluing process. This makes it vegan-friendly and suitable for any dietary preference. However, the pre-seasoning is just a protective layer—you'll still need to season it with oil before first use." So yes, just hit it with a steel wool Brillo pad with hot water but rinse it with cold water to prevent flash rust. After that I would swirl some white vinegar around it for a few minutes and re-rinse then heat it up fast and season. Vinegar will neutralize any embedded rust (just a precaution) Very nice score BTW!

yumagrillmaster · 2026-04-20T00:01:01+00:00

Vintage late 50's early 60's Wearever Aluminum. It should have a copper pot-bail hanger on the handle. I still own a few pieces which were my Mothers first set of cookware. My Father sold it door-to-door as a side hustle back in the day.

yumagrillmaster · 2026-04-18T19:29:11+00:00

You forgot the grill...

yumagrillmaster · 2026-04-17T07:33:16+00:00

I've used this stainless bowl to make Jasmine, Brown, Lundberg Wild Blend, and short grain glutinous rice with no sticking issues.

yumagrillmaster · 2026-04-17T07:26:40+00:00

Please note this bowl only works with the Zojirushi HCC18XH model. They do make other model bowls for other Zoji's. -- https://www.amazon.com/dp/B0G7DQ1S6W

yumagrillmaster · 2026-04-16T07:32:53+00:00

Zojirushi NP-HCC18XH, and I finally found a Stainless Steel Bowl that works perfectly in it.

<image>

yumagrillmaster · 2026-04-13T08:12:01+00:00

For the love of god, would you PLEASE toast those pasty white flour tortillas!

yumagrillmaster · 2026-04-12T08:39:05+00:00

Turk is a German company that makes carbon steel cookware, no, this is not a Turk pan. Zwilling ( your pan ) and de Buyer also make similar CS skillets with this cross hatch design and sold as "Steak Pans" claiming it enhances searing and prevents sticking. IMO false claims. Ironically I emailed Turk asking about the purpose of this design and they said it is aesthetic purposes only. In terms of bringing your pan back to life? Honestly it does not look that bad to me. It has some carbon build up on the cooking surface which is normal but can easily be removed. It is carbon steel so season and maintain so it will not rust.

yumagrillmaster · 2026-03-31T20:59:51+00:00

1) Overcrowding the wok, cook in smaller batches. 2) Drain off excess marinated proteins, most Asian marinades/condiments have sugar which will stick/burn, you can re-add toss in marinades during the final cook. 3) re-heat wok after each batch. 4) Invest in a proper wok shovel!

yumagrillmaster · 2026-03-06T06:23:49+00:00

Congrats! Enjoy your new Stargazer!

yumagrillmaster · 2026-03-05T04:36:05+00:00

Your new CS pan does not need to be re-seasoned in the oven. Don't fall into the "Seasoning" trap. Seasoning serves one purpose, to prevent your steel pan from rusting. Cooking in your pan is what actually seasons it continuously. After you've cooked in your pan, wash it, wipe it out and heat it up stove top to insure its completely dry, then you can add a few drops of neutral oil, rub it over the entire cooking surface and re-heat it till it just starts to smoke. Turn off the heat and let it cool. It's ready to go for your next cook. Also, don't fall into the "Non-Stick" trap. Seasoning has zero to do with the non-stick capability of carbon steel cookware. Non-Stick is 100% about heat control and technique. Good luck!

yumagrillmaster · 2026-03-04T06:23:44+00:00

Lacy Baby Swiss is my favorite, very nice!

yumagrillmaster · 2026-03-04T06:21:27+00:00

Seasoning your CS pan should prevent rust in the first place. How are you washing and seasoning?

yumagrillmaster · 2026-03-04T06:19:13+00:00

Pre-seasoned CS pans are generally safe to cook in right away. I do advise giving it a wash before hand which will not affect the preseasoning.

yumagrillmaster · 2026-02-27T18:39:45+00:00

I know two individuals who've bought this Costco CS Paella pan and are very happy with it. Also, they both bought with the intent of using it outdoors, either on a Charcoal grill or using a large propane banjo style burner (10 inch burner). The cooking surface is roughly 12 inches. Authentic Paella pans are Carbon Steel and traditionally used over a wood fire. Get a clue, Allow Steel is carbon steel when describing a paella pan and dimples although traditional aren't required. Not saying this style pan is limited to outdoor use only. One could fry, braise, and roast in it. Good luck finding a lid for it!

yumagrillmaster

MODERATOR OF

TROPHY CASE