Same temperature as last time.

Damn!
If I could teach you to roll over on command, I'd put a ring on that finger Colin! [emoji14]

I bet you could. He'd even pay all the bills.

Not cooking right now, but there were a lot of good tips in here:

I'm curious if you all agree with the advice to take the oil well past it's smoke point -- that's not at all what I did.  I also probably left too much oil on, as per the video.

Haven't watched the video. When doing high temp searing, a lot of smoke will be produced. 

I'd be curious if you agreed with her on everything.  For example, she suggests that you turn your oven on as high as it can go when seasoning the pan.

Ham, crumbs, chutney + Pinot Grigio

 

Edited November 2, 20169 yr by Mario_Fpolis

On ‎10‎/‎30‎/‎2016 at 11:39 PM, EdipisReks1 said:

Haven't watched the video. When doing high temp searing, a lot of smoke will be produced. 

I picked up a two carbon steel pans to try out.  The first time I used them, I forgot that smoke can be an issue with high heat and before I knew it the kitchen was full of smoke. Now, I make sure the hood fan is on.  So far, I love cooking with them but it can be challenge to keep Gail from taking a sponge and soap to them.

Eep, that would be bad.

Did you season them at all?

I'm seasoning as I use them.  I clean with paper towel, no soap or water and coat with oil while stored.  I prefer the pans to my grill for most items I would grill, like steak, pork chops, etc.

11 hours ago, tyrion said:

I'm seasoning as I use them.  I clean with paper towel, no soap or water and coat with oil while stored.  I prefer the pans to my grill for most items I would grill, like steak, pork chops, etc.

Watch the video, she espouses a convincing argument for seasoning the entire pan, not just the cooking area.  I'd be curious if anyone else would be convinced.  I'm also curious if it's a bad idea to coat the pan with oil -- which is flammable, neh? -- on the flame side at all, since she never addresses the issue.

The whole interior surface of the pan should be seasoned prior to use, in my opinion. A little oil on the bottom isn't going to hurt, but don't season the bottom. 

A little soap and a soft sponge isn't going to hurt the seasoning, btw, Mike. 

Edited November 4, 20169 yr by EdipisReks1

I seasoned the bottom of my carbon steel pan, and now it slides around on the stove once it gets hot. I should probably strip and re-season it. 

So you found a pan with the same traits as you... live with it. Heck, enjoy it even. 

I will occasionally use a sponge on my pan but mostly just clean it with some paper towels and if needed, leave a coating of all, similar to my kitchen knives.  With the knives, mostly just run under faucet, driy with towel and put up on the magnet.  From time to time, I will put some oil on the blades.

My carbon steel wok. Can't even remember how I seasoned it originally - it was ten or even fifteen years back. I just rinse with a sponge, dry and wipe over with some oil.

Edited November 4, 20169 yr by Craig Sawyers

That's a thing of beauty , Craig . 

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Nice looking za, Mike. Now I'm hungry

It looks a little...accidental.

That sounds a little...cunty.

You say, "a little cunty"...I say, "this is news?".

Someone change my personalized subtitle to "a little cunty", I can't figure it out.

That said, still want.

On 05/11/2016 at 0:22 AM, Dusty Chalk said:

You say, "a little cunty"...I say, "this is news?".

Someone change my personalized subtitle to "a little cunty", I can't figure it out.

That said, still want.

I like this variation. (Not in reference to you Dusty. Just in general.)

I think that pizza looks well done.  How was the leopard spotting on the bottom?

Allison and I will be hosting Thanksgiving for the first time and so we're doing a Turkey trial run. It's resting so not sure how it tastes yet but the damn bird looks good to me

That picture really got me in the mood!

Last year I stumbled across a turkey video from the Today show. Everybody on the show was gushing and sold me on trying it.

It was every bit as good as they said (and not too much trouble either). 

http://www.today.com/recipes/cajun-roasted-turkey-gravy-t53431