>>7346305 >You don't know how long it's going to be in there or how often it's getting turned, anon.
You're right. I don't. But the ratio of browning on the surface compared to the thickness of the grey layer makes it pretty obvious that the pan is not hot enough for proper browning. I don't need to know what anon will be doing with it to determine that, it's obvious from the photo.
If anon didn't want comments about his food he/she shouldn't have posted it here. This is one of the most hostile forums in existence; I assure you that my comments are far milder than what is coming in the future.
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