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41 minutes ago, thunderlounge said:

damn right walter white GIF by Breaking Bad
 

At Thanksgiving my mom was amazed with my TP One. I’m like, “the same one I’ve used for years?”

Well, that was easy picking for a Christmas present, and while I was at it, I sure could use a couple more trivets.

Of course they shipped in one box, which my wife dutifully wrapped. So before my mom opens it, I had to let her know, hey, one thing for you, the other stuff is mine. 😂

Who got the Jelly Bellies?  That's what I want to know.

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On 1/9/2025 at 1:30 PM, MonkeyDoughnut said:

Found an oil "spray" dispenser that actually works and doesn't clog. Comes in a bunch of colors to can have one for each oil you use.  $10 for black one

https://www.amazon.com/TrendPlain-16oz-Dispenser-Bottle-Kitchen/dp/B0CJF94M8J?th=1

 

image.png.5c24d454139f460c278144db7d3c3129.png

How long have you used it for?  I've not tried this one but I've found 6 months is about when they clog.  

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1 minute ago, gsoda3 said:

How long have you used it for?  I've not tried this one but I've found 6 months is about when they clog.  

... 6 months

Used it today and still works good as new.  The other ones I've tried didn't work as well from the jump. Still only $10 though, worst case still worth it

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2 hours ago, MonkeyDoughnut said:

... 6 months

Used it today and still works good as new.  The other ones I've tried didn't work as well from the jump. Still only $10 though, worst case still worth it

In for one

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  • 2 weeks later...

We hang our cutting boards so I appreciate that hole.  

I bought a butcher block Ikea cutting board once.  It warped a month into ownership after I (hand) washed it and instead of putting it in the dishwasher to drain off left it on the counter.  Haven't bought one again.  

 

These are my favorite  Too bad they're never in stock. 

image.png.0b5ae9b7e05cda6b9116f819c6f0c9e0.png

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43 minutes ago, gsoda3 said:

We hang our cutting boards so I appreciate that hole.  

I bought a butcher block Ikea cutting board once.  It warped a month into ownership after I (hand) washed it and instead of putting it in the dishwasher to drain off left it on the counter.  Haven't bought one again.  

 

These are my favorite  Too bad they're never in stock. 

image.png.0b5ae9b7e05cda6b9116f819c6f0c9e0.png

Epicurean makes (or I guess probably brands and sells) those same richlite boards

https://www.amazon.com/Epicurean-Kitchen-Cutting-Board-Natural/dp/B0008221BG/ref=asc_df_B0008221BG?mcid=323699b5123838b0b975233072881386&tag=hyprod-20&linkCode=df0&hvadid=693711674149&hvpos=&hvnetw=g&hvrand=1314856935682145422&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9009718&hvtargid=pla-307285155066&th=1

 

My favorite are these rubber cutting boards

https://www.amazon.com/dp/B000KL7QA6/ref=sspa_dk_detail_0?pd_rd_i=B000KL7QA6&pd_rd_w=fya6K&content-id=amzn1.sym.8c2f9165-8e93-42a1-8313-73d3809141a2&pf_rd_p=8c2f9165-8e93-42a1-8313-73d3809141a2&pf_rd_r=Y83XY8F7J6SD36M9VH94&pd_rd_wg=wLwq9&pd_rd_r=819d35a3-ecaa-4bb6-92e0-134b51facaa2&s=industrial&sp_csd=d2lkZ2V0TmFtZT1zcF9kZXRhaWw&th=1

Parker-Asahi-Cookin--Antibacterial-Rubbe

soft/easy on knives and dry quickly. We have a couple of those epicurean guys that my wife likes to use (because she can throw them in the dishwasher) but I always pull out the rubber board.

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10 minutes ago, otisdog said:

$75 for a square foot of rubber? And i thought my green slate floor was expensive....

Sounds like you have shitty knives, which is absolutely fine, but if you are using even like twenty five dollar knives you throw in the dishwasher on glass boards or shitty plastic ones you are doing it wrong.

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13 minutes ago, gsoda3 said:

There's no concern of bacteria in rubber cutting boards where the knife slices into it?

Same concern as literally every other board on the market in my eyes - end grain maple, thin plastic, hard plastic, etc - gotta clean it.

There's some folks who say that hi soft/ rubber are non porus but again, who wants to risk it.

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Here’s one of those epicurean boards and our rubber board. The epicurean board is 2 years old and needs to be tossed, I may just go ahead and replace the two that we have. Like wooden or plastic boards, they eventually get fuzzy and are a hazard.

 

Kinda hard to take a picture of the rubber board but I need to sand it - that’s about 3 or 4 years of use, it has a lot of wear, it doesn’t really do that thing. 
 

IMG_1996.thumb.jpeg.87e02f49dfed165eccb222d0e4e7008b.jpeg

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2 hours ago, NoName said:

Sounds like you have shitty knives, which is absolutely fine, but if you are using even like twenty five dollar knives you throw in the dishwasher on glass boards or shitty plastic ones you are doing it wrong.

Are we down to if it's not rubber, it must be glass?  Because I've picked up a couple of perfectly serviceable maple boards for less than $75  I only have one, oversized, HDPE cutting board that only gets pulled out for trimming BBQ.  The maple boards have natural, antibacterial properties and hold up well with hand washing and drying.  Just have to oil them every month or so.

Edited by dcbc
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2 hours ago, NoName said:

Sounds like you have shitty knives, which is absolutely fine, but if you are using even like twenty five dollar knives you throw in the dishwasher on glass boards or shitty plastic ones you are doing it wrong.

Interesting how you can ascertain the quality of my knives based on my comment regarding the price of a cutting board. Talk about doing it wrong.

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2 hours ago, NoName said:

Same concern as literally every other board on the market in my eyes - end grain maple, thin plastic, hard plastic, etc - gotta clean it.

There's some folks who say that hi soft/ rubber are non porus but again, who wants to risk it.

Maybe I don't know what rubber cutting boards are like then. I've always thought they self healed to an extent and would trap bacteria in the cuts until the next time a cut is made in the same spot whereupon the bacteria would be transplanted to the knife.

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the ikea acaia board feels the proper level of softness.  and - it is a very dumb reason - but it makes a really pleasant sound when you chop onto it, unlike plastic or rubber or etc.  note they also sell bamboo boards and those dont have the same qualities.  they feel a bit harsh on knives.

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21 hours ago, otisdog said:

Interesting how you can ascertain the quality of my knives based on my comment regarding the price of a cutting board. Talk about doing it wrong.

Perhaps you are here, we can accurately predict / project people's intent, emotions and easily point out poor decision making (no actual evidence required) with at least 1% accuracy rate .

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23 minutes ago, WhatTheBuck said:

How many toes did you lose?

Botch? Happens all the time.

 

 

my wife got me a carbon steel pan for Christmas. My wife also blasts every pan with high heat on our glass top stove and it is already warped. I otherwise like the pan - any good carbon steel recs that hold their shape a bit better?

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4 hours ago, Celery Man said:

Botch? Happens all the time.

 

 

my wife got me a carbon steel pan for Christmas. My wife also blasts every pan with high heat on our glass top stove and it is already warped. I otherwise like the pan - any good carbon steel recs that hold their shape a bit better?

You have to bring them up slow on flat top electric and induction.  If you bring them up slowly, they won't warp. 

 

So what you need to do is get you a 2x4 and a hammer/mallet.  Toss the pan in the oven at about 250 and let it get nice and hot.  Get your gloves or oven mitt on and take the pan outside.  Put it on a flat surface (like a wooden picnic table (or even the ground) upside-down.  put that 2x4 across the bottom lengthwise (short side down) and move it across the bottom of the pan while you whack it with the hammer/mallet.  You should be able to see from how the 2x4 makes contact with the pan whether it is still warped outward.  I did this with my 11 7/8" Matfer-Bourgeat and got it back to flat without too much trouble.

 

So as for what is less likely to warp?  Well, as long as you bring it up to temp slowly, it shouldn't warp.  But as far as thick pans, I think Matfer Bourgeat is 2.5 mm thick.  De Buyer's larger pans are 3 mm thick, but their smaller ones are 2.5 mm.  Those are the two brands I have (four in all; two of each).  The only one I ever had an issue with was the larger M/B because I blasted it with heat right out of the gate with my induction cooktop. I think both M/B and De Buyer now have a slight upward bow on the base of their pans to help avoid warping.  But if you bring them up slow, they'll be fine no matter the thickness or design.

Edited by dcbc
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3 hours ago, Jerry Callo said:

Similarly, I have two knife blocks - Global for me and old Henckels for everyone else in the family.

Same with me for the knives.  Old Henckels are the house knives.  Mine are either in a cork holder in a separate drawer or in a roll.  Nobody else touches the carbon steel pans either.

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17 hours ago, Celery Man said:

Yeah I’m going to use one of those Epicurious cutting boards and a mallet to hammer it out. Problem is going to be if my wife will stop blasting it. I do like it a lot, I’ve found it fairly easy to cook on.

Don't skip the 2x4.  Makes it easier to direct the energy from the mallet to the problem area.  There are some YouTube videos that are helpful.

 

You, sir, need a better hiding place for your cookware. :) 

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