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Carbon Steel Pan


willland
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5 hours ago, dtel said:

Had a wok many years ago, can't remember where it went ?

 

Replaced it with a Discada 22", works great for frying or stir fry. Made stir fry in it a couple days ago, I have to use the large burner on the side of the smoker, the electric stove inside can't cut it.

image.jpeg

 

Looks like a great photo prop for UFO hoaxes.  The mothership.

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5 hours ago, dirtmudd said:

made 8 eggs over easy and 6 pieces of toast...

heated the pan used a food spray.

4 first round and second round..

 

so far non stick... but the pans to large for eggs..

 

8 minutes ago, JL Sargent said:

No way. Who can eat eggs three nights in a row!

th?id=OIP.hUMBzDms9aA4LsOvtc3RhQHaEb&pid

 

 

I ate 8 today !!!! all I need to eat is some Cheerios... And have a few beer... And let a few hours to by..

 

just the smell of the flatulence...

would melt your face..

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I was looking for the video that showed the many uses of the Chinese Army shovel/entrenching tool.  It can dig, with its sharp edge along one side it can chop, but the best part was at the end, when the soldier is squatting in front of a small fire, frying a couple of eggs on his hopefully clean-enough-to-eat-off shovel.

 

There are some clips showing the shovel's many uses, including a grappling hook, when it's thrown over a wall or up into a tree, with a rope trailing from it, but the frying eggs clip seems to be gone.

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On 6/6/2021 at 10:57 PM, dirtmudd said:

so what does your favorite independent owned restaurant use ?

The vast majority of them use either Mauviel or All-clad Professional for pans, one uses Ruffoni.

 

Butterpat for cast iron, I got one last year, I will never go back.

 

 

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8 hours ago, dwilawyer said:

The vast majority of them use either Mauviel or All-clad Professional for pans, one uses Ruffoni.

 

Butterpat for cast iron, I got one last year, I will never go back.

 

 

Matfer Bourgeat is usually the standard...and it depends on how old the restaurant is... 50+....

 

Then you might find carbon steel pans made in the USA.. Or all cook ware made here in the states..

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I used a 10 gal. Matfer pot for homebrewing years ago. It was one of a couple of dozen items stolen from my warehouse-several thousand dollars worth of tools, also-by one of my renters.

SSH

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2 hours ago, JohnJ said:

Nice and cool here today. Except for the red-hots, well halfway to a red-hot flavor hot dogs I just made. Anybody tried these?

PXL-20210624-150351625.jpg

 

They're good!

 

38 minutes ago, dirtmudd said:

beef osso boco !

1624552948771-536733505.jpg

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22 minutes ago, dirtmudd said:

and now into the oven

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don't know about those dogs..

 

but this is tonight's dinner...

with roasted potatoes and crispy mushrooms

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@dirtmudd

How'd you do that? No not the meal with that decidedly green herb and lemon mix that Mediterraneans do all to well with meats.

How the heck did you quote me from the 4cs over to here?

 

Saw the butterpat kickstarter thing from the android phone feed but they're too $$. Great idea though, I'm only at this address 8 more days. Been tired of my Lodge's rough surface for frying eggs, also my Cuisinart French Classis Tri-ply. I'd lose part of my eggs in either pan. even with a little grease from the meat left in them. Not my new small carbon steel one though... It's nice for all that I've made even with cheddar in the eggs. Now answering the phone made me leave the dogs too long in one spot but I think it will even out before too long.

 

PXL-20210624-195138924.jpg

 

Avocado oil takes some heat before it will smoke!

 

 

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On 6/10/2021 at 5:51 PM, dirtmudd said:

known as the Maillard reaction .

with any properly heated pan..

 

never use a cold or over crowed the pan..

 

I thought the Maillard reaction had to do with the browning of an item (bread crust for example)....  which is why the external sear/char on a steak tastes so good.

 

Then again, I guess maybe you are "browning" the pan??  

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7 hours ago, Coytee said:

browning" the pan?

that's making a seasoned pan.

 

for nonstick..

7 hours ago, Coytee said:

the Maillard reaction

is the Browning of the protein . beef veal , chicken , pork ,.and seafood 

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