Recent Acquisitions Thread

>>9247522
This is the only distinguishing thing I can find on the pan, the original barcode with an item number. This also proves the pan has never been used, fucking score! However it was made in China, so I'm starting to doubt the quality.

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>>9247656
Forgot pic like a dumb phone poster.

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It looks better than the one on the picture they used for a new one.

I've seen yours listed for $22, so you've got an decent deal if it's really new and not damaged. I've been interested in getting one myself. They're not mentioned much, but they seem like a good balance between cast-iron and stainless.

>>9248044
Well the barcode sticker is still on the bottom, but there are a few small spots of rust. Can't say I've ever used such a pan, any idea of how I should treat it?

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>>9247522
Just found these.

>>9248141
Nice, I like how they list metric and imperial.

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>>9248141
I got this not too long ago as well

>>9248905

Cast iron ceramic is the only thing as good as 18/10 stainless with a billot for searing.

>>9247522
Looks like a real shit pan OP. It will most def get some cooking done though.

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>>9248923
Its in great shape but i almost never use small pans (i dont care for eggs). Too bad it wasnt bigger but hey, it was only a dollar.

>>9248044
>a good balance between cast-iron and stainless.
But why not just get stainless?

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>>9248944

I've learned by making sauces in ceramic pots how good that medium is.

>>9248963

Ceramic offers a smooth searing surface that cast iron, nor stainless offers. It's white hot and smooth. So you can use a spatula to peel the malliard contents back into the sauce. It's generating savoury/umami flavours.

>>9248989
That reminds me, can you deglaze a carbon steel pan?

>>9248978
...ok. Nobody was questioning the usefulness of ceramic.
>>9248989
Yeah... again, i was asking about the benifits of steel vs stainless steel vs cast iron. Not sure why everyone keeps bringing up ceramic. I think its time for a reading comprehension course?

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Ive goten just about everythin i need for cooking from the goodwill outlet for about a dollar a piece.

>>9248141
dope, can actually fit in spice containers

>>9249335
If you want to strip the seasoning, sure.

I'll get a cast iron pan this weekend. Can't wait to cook some amazingly seared steaks.

>>9250210
Gotcha. Guess I'll have to keep using my ceramic for pan sauces.

>>9249469
;)

>>9248978
How did ceramic make sauces better?

I don't like ceramic. It's wonderful at first, but once the tiny cracks start to appear it's a quick downhill from there.

>>9248963
I've got stainless. It's not bad, but it's not exactly non stick, and from what I understood carbon steel also has a better heat distribution, more like cast-iron.

Maybe it's not all people claim it is, but I've heard good things and they're also quite cheap. Besides, it's the only kind of pan I don't have yet, so it's nice to have one of everything.

>>9248044
There's a reason they're incredibly prevalent in professional kitchens.

Trying to clean the rust spots and sticker glue off using a baking soda/water paste and a sponge with a plastic scour-pad. Seems to be working okay so far.

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I got one of these a few months ago and I'm loving it. Great for avoiding cross contamination when seasoning meats because you can operate it with one hand and flip/move the meat with the other. I season my steaks with a lot of ground black pepper and after grinding with a McCormicks pepper grinder literally hundreds of times my forearms would be sore and I would break a sweat. But not anymore

>>9251574
Nice

>>9251286

What? those little cracks are under the surface. They literally have nothing to do with the food. That's the ceramic dipping cracking, not the cooking surface. Why did you say that? Have you cooked with ceramic cast iron or just googled it?

>>9251286

And it made the sauces better by accelerating the Maillard reaction without burning your food. Make gravy in teflon, then make gravy in stainless steel, then make gravy in a ceramic pot or pan.

You'll figure it out.

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Thinking about investing in a dutch oven. Anyone have any suggestions for around 60-80 bucks?

>>9253427

what country are you in?

>>9253430
Freedomtopia aka USA.

>>9253427
lodge = cheap & quality is perfectly acceptable. Literally 1/4 the price of le Creuset

https://www.amazon.com/dp/B0039UU9UE/ref=twister_B004QM8SMA?_encoding=UTF8&psc=1

>>9253441

Welp, Le Creuset is the standard, but that's upwards of $400 so. Something that's good but not that good. I got a dutch oven in that realm for around 100 dollars.

>>9253445
Looks good. Thanks anon, I'll tell you how my boeuf bourguignon turns out.

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Just picked and stored my bulk orders of:
25 lbs of Lima Beans
25 lbs of Red Lentils
20 lbs of Pinto Beans
4 lbs of Black Beans
I still need to order another 25 lbs of kidney beans.

>>9248098
Honestly just treat it like you do cast iron, scrub the rust off with vinegar and a steel scrubber. season it with a thin coat of oil and 20-30 minutes in the over at 500 degrees Fahrenheit.

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Got this Lost Abbey Teku glass recently (yes, it's dirty in the pic). The first one arrived with a minor chip on the rim, but I emailed them and a new one arrived a couple days later. I have way too much glassware, but I rotate through favorites pretty often.

>>9247522
>>9247666
nah that's actually about the right price for a piece of crap pan like that

>>9253712
i;m thinkin bout why you need thos beans

>>9247522
Just bought a cake pan with a removable bottom.
I can't believe I cooked without that before, it's so freaking useful for sponge cakes, cheese cakes and so on.

>>9253408
What the hell are you talking about? Cracks under the surface?! I've had 2 ceramic woks and one ceremic cast iron skillet and all three of them went to shit within a few months. Colleague had the same experience. Due to the significant difference in the thermal expansion coefficient of metal and the ceramic material it will start to form microcracks after which it starts to stick more and more until it becomes unusable. With the cast iron pan it even started chipping. It's a gimmick.

Then again, judging from your picture, I'm fairly sure you're mixing up enamel with ceramic.

>>9256794
You're cranking the heat way too high. You need to use a medium heat and let it preheat, it will retain temperature well enough when preheated that you don't need to use high heat.

Either that or you're buying really cheap enameled cast iron.

>>9256871
>You're cranking the heat way too high.
It's a wok, it's supposed to be hot.

I even went really easy on the second one I bought, hoping it would last, but didn't last a whole lot longer.

>cheap enameled.
Ceramic (coated). I have enameled pans and they're fine. We were talking about ceramic.

>>9256914
Which is why nobody buys ceramic woks. People buy cheap thin cast iron ones. You can't get a residential stove hot enough to stir fry properly either way.

>>9256982
technically they're carbon steel, not cast iron, because you know, they're not cast.