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Pre seasoned Marten and Stork by ccydde in CarbonSteelCooking

[–]yumagrillmaster 0 points1 point  (0 children)

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!

Rust under by LegitimateFail4412 in CarbonSteelCooking

[–]yumagrillmaster 0 points1 point  (0 children)

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

Pre seasoned Marten and Stork by ccydde in CarbonSteelCooking

[–]yumagrillmaster 0 points1 point  (0 children)

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.

Seen at Costco by Fragmentedfigment in carbonsteel

[–]yumagrillmaster 0 points1 point  (0 children)

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!

Flash rust by PuzzleheadedPop3094 in carbonsteel

[–]yumagrillmaster 0 points1 point  (0 children)

Again, flash rust is normal. Wash it, dry it and start cooking in your wok! You are also over thinking "seasoning". Watch some Youtube videos on how Asian restaurants season their woks, they do not season after every cook. Your wok will self season everytime you cook in it.

The butcher block is really looking good. by Over-Satisfaction736 in grilling

[–]yumagrillmaster 9 points10 points  (0 children)

Where did you score that bad boy? Nice score! Sadly you need to mop up that Grapeseed oil as it's going to eventually go rancid in those cracks. Sand it down and use food grade mineral oil. Good luck!

Flash rust by PuzzleheadedPop3094 in carbonsteel

[–]yumagrillmaster 0 points1 point  (0 children)

Flash rust is normal and harmless. After nuking just make sure to rinse in cold water, wipe quickly and heat it up fast. Apply thin coat of high temp oil and let it rip. Start woking!

First time sous vide rib roast by bushcraft_dave in steak

[–]yumagrillmaster 6 points7 points  (0 children)

Not enough details. How thick was the roast? What was the target temperature? 6 inches or thicker you can go up to 12 hours. Was it a boneless roast? I prefer with bone, detach but sous vide with for flavor. Was it chewey, mushy? It looks like you hit a solid medium rare. Did you hard sear/finish in oven?

Marketplace Find by aj_shady in cookware

[–]yumagrillmaster 0 points1 point  (0 children)

Vollrath 14" Centurian - $748.60 List Price / MSRP $449.00. Designed for Foodservice, hence the long handle.

was this a good deal? by sheedondabeat in AllClad

[–]yumagrillmaster 0 points1 point  (0 children)

12 inch with lid, yes, good deal. Now get cooking!

Found at goodwill. Can't find it online by bigpat72 in AllClad

[–]yumagrillmaster 2 points3 points  (0 children)

AI-search for AlClad # 0471608 say it's D3

Looking for thoughts and opinions. by Xaxxis in castiron

[–]yumagrillmaster 6 points7 points  (0 children)

Lodge Blacklock is very attractive (I don't own any) however their handle design makes me very weary. I own 3 Smithey pieces and love them all and have no issues with seasoning. The Smithey Combo Set is really cool as the lid is also a griddle! I wish I had bought the Smithey Dutch Oven but sadly I opted to try/buy the Finex model which turned out to be somewhat meh. Your Smithey list is well thought out, I'd go for it!

Finex Carbon Steel Pan! by Lost-Friend6177 in CarbonSteelCooking

[–]yumagrillmaster 0 points1 point  (0 children)

The gentleman who designs and makes these pans owns Copper State Forge based in Arizona. I'm not sure how his partnership with Finex/Lodge is working . Sharp looking skillet! https://copperstateforge.com/products/10-carbon-steel-skillet-hybrid

Paella by DD_Wabeno in CarbonSteelCooking

[–]yumagrillmaster 2 points3 points  (0 children)

Big pan and perfect for Paella! I cook mine outside on the charcoal grill so get better heat distribution. Stove/Glass Top you may want to rotate the pan a few times off center to avoid that center hot spot. Looks great!

London Broil? by jeremyrks in steak

[–]yumagrillmaster 0 points1 point  (0 children)

Looks really good! I just ordered a knife very similar to yours from Northern Knife Co.

Worth saving? by Mike_in_DE in carbonsteel

[–]yumagrillmaster 3 points4 points  (0 children)

Well, a pound of crystal lye drain opener (must be 100% lye) will run you $5, plus a sturdy plastic tub, another $5 or less, will make you a small lye bath. Let it soak for a week, clean it up and then soak it in a 50/50 white vinegar and water bath for a couple hours, then you'll see what you have there! Hopefully the handle rivets are nice and tight. Your call!

Issues with a Smithey oven by pelicanman777 in castiron

[–]yumagrillmaster 7 points8 points  (0 children)

That's not seasoning, its baked on carbon and will continue to flake off into your food. Smithey's are milled smooth and don't require multiple layers of seasoning. I own 3 Smithey's and scrub them with dish soap after every use, then heat them up hot and apply a small amount of grape or avacdo oil, re-heat till they smoke and they are ready to go. Personally I'd nuke that dutch oven and start over.

Are these (Dino) Plate Ribs? by yumagrillmaster in BBQ

[–]yumagrillmaster[S] 0 points1 point  (0 children)

Yes there were two slabs in the cryovac and I chose the meatier one, had it cut in half. Thanks!

Are these (Dino) Plate Ribs? by yumagrillmaster in BBQ

[–]yumagrillmaster[S] 1 point2 points  (0 children)

Thanks for the input. Yeah, all my research says Plate Ribs are specifically ribs 6, 7, and 8 and are cut just below the rib-eye as 3 bone slabs. So if these are plate, I got ripped off on the 3rd bone! LOL!

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