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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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I buy Mercer knives and keep them in plastic shields in a drawer.

I can't tell you how many times my wife or kids have put one of my Mercers in the drawer without the shield and put some random piece of shit in a shield.

Edited by jimmyjazz
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36 minutes ago, dcbc said:

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. :) 

I figured the cutting board could serve the purpose of the 2x4 here - put heated pan upside down on flat surface, put cutting board on top, hammer cutting board to flatten out the bottom of the pan?

 

I tried to teach my wife the rules about my wusthof chefs knife, which was the first decent thing I bought when I started my first big boy job in my first apartment, and she could not seem to get it. We fought twice before I told her to pick a knife and I’d buy it for her and she can’t ever touch my knife again. That solved that problem but won’t work for replacing the teflon with carbon steel.

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2 hours ago, Celery Man said:

I figured the cutting board could serve the purpose of the 2x4 here - put heated pan upside down on flat surface, put cutting board on top, hammer cutting board to flatten out the bottom of the pan?

 

I tried to teach my wife the rules about my wusthof chefs knife, which was the first decent thing I bought when I started my first big boy job in my first apartment, and she could not seem to get it. We fought twice before I told her to pick a knife and I’d buy it for her and she can’t ever touch my knife again. That solved that problem but won’t work for replacing the teflon with carbon steel.

Let her keep the warped pan.  You buy another one.  Or buy her a lodge C/S pan and fix the good one.

 

By the way, what brand and size did she warp?

 

P.S. De Buyer has their 11" c/s pan on sale for $80, which is a few bucks cheaper than the nominally 12" M/B.  Of course, with De Buyer mineral B, you have to deal with that coated handle (the Pro has a stainless handle, but is much more expensive).  Not a big deal except for when you want to season it in the oven.  I just wrapped my pan's handle loosely in foil, and it was fine through a couple of cycles.  But it's still dumb.  Both of my De Buyers are omelette pans (9.5 and 11").  My M/B are 11 7/8" and 10.5".  I had an 8" M/B I wanted to use for an omelette pan, but 8" pans are near useless in my experience. 

Edited by dcbc
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41 minutes ago, dcbc said:

Let her keep the warped pan.  You buy another one.  Or buy her a lodge C/S pan and fix the good one.

 

By the way, what brand and size did she warp?

 

P.S. De Buyer has their 11" c/s pan on sale for $80, which is a few bucks cheaper than the nominally 12" M/B.  Of course, with De Buyer mineral B, you have to deal with that coated handle (the Pro has a stainless handle, but is much more expensive).  Not a big deal except for when you want to season it in the oven.  I just wrapped my pan's handle loosely in foil, and it was fine through a couple of cycles.  But it's still dumb.  Both of my De Buyers are omelette pans (9.5 and 11").  My M/B are 11 7/8" and 10.5".  I had an 8" M/B I wanted to use for an omelette pan, but 8" pans are near useless in my experience. 

nothing fancy - morton and stork or whatever, I think 12". I could easily buy a nicer pan if that helped out, but I don't think it's likely that I'll get her to stop using the high heat setting on our stove.

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1 hour ago, Carl Spackler said:

Christ on a cracker, what the fuck am I reading here??  Beating on pans with a mallet and a two-by-four?  There is not a pan in the fucking world that is worth going to that amount of trouble, and I'm including my cast iron stuff that I love. 

I mean, it's a few minutes of manual labor to correct something his wife fucked up.  Glad I did it.  The pan I bought for $40 six years ago now costs $86.  So it was kind of worth it for me.  They don't come with the instructions of not to blast them with direct heat on electric and induction.  So it's a pretty common problem that's usually easy to resolve in short order (less time than reseasoning a pan).  They're great pans for pretty much anything non-acidic and good replacements for nonstick pans that are far easier to toss around than cast iron.

But yeah, pond would be good for you. ;)

1 hour ago, Celery Man said:

nothing fancy - morton and stork or whatever, I think 12". I could easily buy a nicer pan if that helped out, but I don't think it's likely that I'll get her to stop using the high heat setting on our stove.

The M/B and De Buyer pans of the current design with the slightly upward-bowed bases may be fine for her abusive desires.

 

Edit.  Reach out to Merten.  They may replace it for warping.  Worth a shot.  Read a review on Amazon that said the same.  Hadn't heard of this brand before in the C/S game, but seems like they'll hook you up.

Edited by dcbc
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Listen here

These fucking things

USA Pan Nonstick Standard Bread... https://www.amazon.com/dp/B0029JQEIC?ref=ppx_pop_mob_ap_share

Life changers.

I will never ever use anything else again for bread, cake, etc.

Never even grease em. The bread/cake just falls out, perfect every time. Wipe with a soapy soft sponge and rinse, and ready to go again.

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