Post B17cX1MpKvrXS4AhLE by Judge_Earl_P_Thayton@dobbs.town
(DIR) More posts by Judge_Earl_P_Thayton@dobbs.town
(DIR) Post #B0wEI75zDmrvEf5t32 by Unabart@dobbs.town
2025-12-05T12:26:25Z
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Merry Xmas to me! The gifts keep coming. I've had my eye on this Le Creuset pan for a year now. Price dropped 40€ to 99€ so I pulled the trigger. Great for stir fry and retains heat well as a serving dish. Ich bin Gourmet, motherfuckers! 🤣
(DIR) Post #B0wEWyQ1lP8qfWYOeW by fedops@fosstodon.org
2025-12-05T12:29:04Z
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@Unabart nice! Le Creuset is really fantastic. I've always liked their never-really-in-style orange enamel as well. 😄
(DIR) Post #B0wEoLok1NqSA3OqCO by Unabart@dobbs.town
2025-12-05T12:32:14Z
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@fedops Yes! I did have the 70's Orange version of this in my hands earlier, but I asked if they had a black one in storage and they did. The rest of my LC stuff is black as well. The rest being the giant cast iron pan and lid that will outlive me for sure.
(DIR) Post #B0x1xJdwMzPTmJFgvI by thomas_klopf@dobbs.town
2025-12-05T21:42:53Z
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@Unabart cool ! But I guess for stir-fry a gas range is still needed? We don’t have gas in the house, I was thinking to try a camping stove..
(DIR) Post #B0x2WGpYopIZBsM4OG by Unabart@dobbs.town
2025-12-05T21:49:13Z
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@thomas_klopf I have an induction stove top and it gets ripping hot. Definitely enough to whip up some Lazy Bart Fry. Gas ranges don’t seem as common out here as back in the states. Though I have no complaints on my induction range. Instant full blast.
(DIR) Post #B0x3RTEfN0LsAbNBpY by thomas_klopf@dobbs.town
2025-12-05T21:59:34Z
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@Unabart right that’s a good idea, maybe time for an upgrade
(DIR) Post #B0x7mpjFKrf1pU7Q2K by Unabart@dobbs.town
2025-12-05T22:48:14Z
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@thomas_klopf Mine is an Ikea range/oven that came with the apartment. It’s solid. 7 years on. Who knows how many more before I moved in.
(DIR) Post #B0x85zJ5wqdB2P1JD6 by Unabart@dobbs.town
2025-12-05T22:51:42Z
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@thomas_klopf similar to this. Thought the newer ones are all touch basedhttps://www.ikea.com/us/en/range-categorisation/images/glass-ceramic-cooktop-33504.jpeg?imwidth=500
(DIR) Post #B0x8JgTkkOcKhJXJC4 by thomas_klopf@dobbs.town
2025-12-05T22:54:07Z
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@Unabart I already asked my wife. She said it’s not necessary and we would also need new pots and pans for induction. I accept it as the beta male, it’s how we’ve stayed married for 20+ years. But one day oh yes we shall have it. (This is a joke, I’m not resentful. Maybe. 😉)
(DIR) Post #B0x8WezRatgpqQXyDI by Unabart@dobbs.town
2025-12-05T22:56:31Z
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@thomas_klopf for what it’s worth, I use every pot/pan I own on it without any issues at all. I do have a couple “made for induction” pans, but 75% of my pans came from a previous gas range home. 🤷♂️
(DIR) Post #B0x8v2bHSmlW1Ks1T6 by Unabart@dobbs.town
2025-12-05T23:00:55Z
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@thomas_klopf Update: I have a “radiant” range, not induction.This is why all my pans work, say gpt. Induction requires magnetic cookware or some shit. I learned something today! Time for kratom!
(DIR) Post #B17cX1MpKvrXS4AhLE by Judge_Earl_P_Thayton@dobbs.town
2025-12-11T00:19:46Z
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@thomas_klopf @Unabart Gas is cool for wok cooking because a big-ass burner can heat the sides better than any kind of electric. BUT... I was watching a wok cooking video the other day and the guy made a really good point. Chinese homes don't have big-ass restaurant-grade burners. They use much smaller burners, often smaller than a western home burner. Cooking on a rippin' hot giant gas burner is cool, but it's analogous to how a steakhouse cooks a steak: special. Wok with what you got.
(DIR) Post #B18UoDQl8KQvJUeuEy by Unabart@dobbs.town
2025-12-11T10:27:59Z
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@Judge_Earl_P_Thayton @thomas_klopf cast iron does a pretty respectable job of disseminating heat up the sides. I cooked in this pan the other night and my dish came out splendid. I do my steaks sous vide with a ripping hot sear. Stay tuned as I’m about to blow some German minds with a little steak party on Dec 26. Also featuring my roasted garlic mashed potatoes with truffle gouda melted in. Lecker lecker, as they say.