On Wednesday, December 28, 2016 at 2:09:32 PM UTC-10, wrote:
> On Wed, 28 Dec 2016 14:52:47 -0800 (PST), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Tuesday, December 27, 2016 at 2:55:14 PM UTC-10, wrote:
> >> On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 <dsi10yahoo.com>
> >> wrote:
> >>
> >> >On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
> >> >> I got one fer Christmas! Yay!!
> >> >>
> >> >> I got an 11" de Buyer carbon steel skillet. ATK sez they are the best
> >> >> thing since sliced bread and even have a U2B video extolling their
> >> >> virtues:
> >> >>
> >> >> https://www.youtube.com/watch?v=GWNl-uJD0Uo
> >> >>
> >> >> While I've successfully seasoned my pan and a lotta food slips/slides
> >> >> around successfully, eggs still stick and are NOT like a "puck in air
> >> >> hockey". I suspect that 'browned' seasoned finish takes more than a
> >> >> few weeks to acquire.
> >> >>
> >> >> If you can flip foods ina skillet, look for curved sides. Mine has
> >> >> straight sides and is a little more difficult to flip (not impossible
> >> >> and not an affectation!).
> >> >>
> >> >> I keep y'all posted. BTW, I'm having steak fer dinner.
> >> >>
> >> >> nb
> >> >
> >> >My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years. OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.
> >>
> >> That makes no sense whatever! 'New' carbon steel is no different to
> >> 'old' carbon steel, a carbon steel wok is merely one style of pan made
> >> from carbon steel. I don't think carbon steel woks have been around
> >> 500 years, or anything close to it. YMMV
> >
> >I speak of the new pan, not the material. I don't know what the old woks were made of. They could have been made of clay for all I know. The new pans are not really new, they are merely presented as new and that's a good thing.
>
> I've had my wok at least 25 years, it's carbon steel, as I think all
> woks bought in Chinese shops here were back in the day.

It's probably the most important cooking pan in the world.

https://www.youtube.com/watch?v=1-2QBYKI8LU

"dsi1" wrote in message
...

On Wednesday, December 28, 2016 at 2:09:32 PM UTC-10,
wrote:
> On Wed, 28 Dec 2016 14:52:47 -0800 (PST), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Tuesday, December 27, 2016 at 2:55:14 PM UTC-10,
> >wrote:
> >> On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 <dsi10yahoo.com>
> >> wrote:
> >>
> >> >On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
> >> >> I got one fer Christmas! Yay!!
> >> >>
> >> >> I got an 11" de Buyer carbon steel skillet. ATK sez they are the
> >> >> best
> >> >> thing since sliced bread and even have a U2B video extolling their
> >> >> virtues:
> >> >>
> >> >> https://www.youtube.com/watch?v=GWNl-uJD0Uo
> >> >>
> >> >> While I've successfully seasoned my pan and a lotta food
> >> >> slips/slides
> >> >> around successfully, eggs still stick and are NOT like a "puck in
> >> >> air
> >> >> hockey". I suspect that 'browned' seasoned finish takes more than a
> >> >> few weeks to acquire.
> >> >>
> >> >> If you can flip foods ina skillet, look for curved sides. Mine has
> >> >> straight sides and is a little more difficult to flip (not
> >> >> impossible
> >> >> and not an affectation!).
> >> >>
> >> >> I keep y'all posted. BTW, I'm having steak fer dinner.
> >> >>
> >> >> nb
> >> >
> >> >My favorite pan is a carbon steel pan - a wok. The new CS pans are
> >> >mostly a fad. The wok has been around for over 500 years. OTOH, they
> >> >are an improvement over cast iron pans. They probably aren't a durable
> >> >though. They will, however, outlast you.
> >>
> >> That makes no sense whatever! 'New' carbon steel is no different to
> >> 'old' carbon steel, a carbon steel wok is merely one style of pan made
> >> from carbon steel. I don't think carbon steel woks have been around
> >> 500 years, or anything close to it. YMMV
> >
> >I speak of the new pan, not the material. I don't know what the old woks
> >were made of. They could have been made of clay for all I know. The new
> >pans are not really new, they are merely presented as new and that's a
> >good thing.
>
> I've had my wok at least 25 years, it's carbon steel, as I think all
> woks bought in Chinese shops here were back in the day.

It's probably the most important cooking pan in the world.

https://www.youtube.com/watch?v=1-2QBYKI8LU

=================

He didn't kill that fish before he started cutting it up



--
http://www.helpforheroes.org.uk

On Thursday, December 29, 2016 at 2:18:10 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, December 28, 2016 at 2:09:32 PM UTC-10,
> wrote:
> > On Wed, 28 Dec 2016 14:52:47 -0800 (PST), dsi1 <dsi1yahoo.com>
> > wrote:
> >
> > >On Tuesday, December 27, 2016 at 2:55:14 PM UTC-10,
> > >wrote:
> > >> On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 <dsi10yahoo.com>
> > >> wrote:
> > >>
> > >> >On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
> > >> >> I got one fer Christmas! Yay!!
> > >> >>
> > >> >> I got an 11" de Buyer carbon steel skillet. ATK sez they are the
> > >> >> best
> > >> >> thing since sliced bread and even have a U2B video extolling their
> > >> >> virtues:
> > >> >>
> > >> >> https://www.youtube.com/watch?v=GWNl-uJD0Uo
> > >> >>
> > >> >> While I've successfully seasoned my pan and a lotta food
> > >> >> slips/slides
> > >> >> around successfully, eggs still stick and are NOT like a "puck in
> > >> >> air
> > >> >> hockey". I suspect that 'browned' seasoned finish takes more than a
> > >> >> few weeks to acquire.
> > >> >>
> > >> >> If you can flip foods ina skillet, look for curved sides. Mine has
> > >> >> straight sides and is a little more difficult to flip (not
> > >> >> impossible
> > >> >> and not an affectation!).
> > >> >>
> > >> >> I keep y'all posted. BTW, I'm having steak fer dinner.
> > >> >>
> > >> >> nb
> > >> >
> > >> >My favorite pan is a carbon steel pan - a wok. The new CS pans are
> > >> >mostly a fad. The wok has been around for over 500 years. OTOH, they
> > >> >are an improvement over cast iron pans. They probably aren't a durable
> > >> >though. They will, however, outlast you.
> > >>
> > >> That makes no sense whatever! 'New' carbon steel is no different to
> > >> 'old' carbon steel, a carbon steel wok is merely one style of pan made
> > >> from carbon steel. I don't think carbon steel woks have been around
> > >> 500 years, or anything close to it. YMMV
> > >
> > >I speak of the new pan, not the material. I don't know what the old woks
> > >were made of. They could have been made of clay for all I know. The new
> > >pans are not really new, they are merely presented as new and that's a
> > >good thing.
> >
> > I've had my wok at least 25 years, it's carbon steel, as I think all
> > woks bought in Chinese shops here were back in the day.
>
> It's probably the most important cooking pan in the world.
>
> https://www.youtube.com/watch?v=1-2QBYKI8LU
>
> =================
>
> He didn't kill that fish before he started cutting it up
>
>
>
> --
> http://www.helpforheroes.org.uk

The ways of the Chinese are strange. Most people will kill the fish by chopping off the heads. OTOH, most fish in the sea are eaten while still alive. It's not good to be an animal in the wild. Chances are slim of dying of natural causes i.e., old age.

On 12/28/2016 4:34 PM, dsi1 wrote:
> On Wednesday, December 28, 2016 at 1:10:33 PM UTC-10, Sqwertz wrote:
>> On 12/28/2016 3:55 PM, dsi1 wrote:
>>> On Wednesday, December 28, 2016 at 12:06:33 PM UTC-10, Sqwertz wrote:
>>>> On 12/27/2016 5:44 PM, dsi1 wrote:
>>>>
>>>>>> If you can flip foods ina skillet, look for curved sides. Mine has
>>>>>> straight sides and is a little more difficult to flip (not impossible
>>>>>> and not an affectation!).
>>>>>>
>>>>>> I keep y'all posted. BTW, I'm having steak fer dinner.
>>>>>>
>>>>>> nb
>>>>>
>>>>> My favorite pan is a carbon steel pan - a wok. The new CS pans are mostly a fad. The wok has been around for over 500 years.
>>>>> OTOH, they are an improvement over cast iron pans. They probably aren't a durable though. They will, however, outlast you.
>>>>>
>>>> My T-FAL non stick wok rocks.
>>>>
>>>> And it cleans up a lot easier than carbon steel.
>>>>
>>>> I know.
>>>>
>>>> I've used both.
>>>
>>> I non-stick wok would be pretty slick - literally.
>>
>> Dude, 'tis!
>>
>>> Unfortunately, that won't work with an induction range. Too bad.
>>
>> I think you may be right.
>>
>> But this will:
>>
>> https://www.amazon.com/TECHEF-Collec...=induction+wok
>
> That there is one beautiful pan! I should go for it. Thanks!
>

My pleasure!

"dsi1" wrote in message
...

On Thursday, December 29, 2016 at 2:18:10 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, December 28, 2016 at 2:09:32 PM UTC-10,
> wrote:
> > On Wed, 28 Dec 2016 14:52:47 -0800 (PST), dsi1 <dsi1yahoo.com>
> > wrote:
> >
> > >On Tuesday, December 27, 2016 at 2:55:14 PM UTC-10,
> > >wrote:
> > >> On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 <dsi10yahoo.com>
> > >> wrote:
> > >>
> > >> >On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
> > >> >> I got one fer Christmas! Yay!!
> > >> >>
> > >> >> I got an 11" de Buyer carbon steel skillet. ATK sez they are the
> > >> >> best
> > >> >> thing since sliced bread and even have a U2B video extolling their
> > >> >> virtues:
> > >> >>
> > >> >> https://www.youtube.com/watch?v=GWNl-uJD0Uo
> > >> >>
> > >> >> While I've successfully seasoned my pan and a lotta food
> > >> >> slips/slides
> > >> >> around successfully, eggs still stick and are NOT like a "puck in
> > >> >> air
> > >> >> hockey". I suspect that 'browned' seasoned finish takes more than
> > >> >> a
> > >> >> few weeks to acquire.
> > >> >>
> > >> >> If you can flip foods ina skillet, look for curved sides. Mine
> > >> >> has
> > >> >> straight sides and is a little more difficult to flip (not
> > >> >> impossible
> > >> >> and not an affectation!).
> > >> >>
> > >> >> I keep y'all posted. BTW, I'm having steak fer dinner.
> > >> >>
> > >> >> nb
> > >> >
> > >> >My favorite pan is a carbon steel pan - a wok. The new CS pans are
> > >> >mostly a fad. The wok has been around for over 500 years. OTOH, they
> > >> >are an improvement over cast iron pans. They probably aren't a
> > >> >durable
> > >> >though. They will, however, outlast you.
> > >>
> > >> That makes no sense whatever! 'New' carbon steel is no different to
> > >> 'old' carbon steel, a carbon steel wok is merely one style of pan
> > >> made
> > >> from carbon steel. I don't think carbon steel woks have been around
> > >> 500 years, or anything close to it. YMMV
> > >
> > >I speak of the new pan, not the material. I don't know what the old
> > >woks
> > >were made of. They could have been made of clay for all I know. The new
> > >pans are not really new, they are merely presented as new and that's a
> > >good thing.
> >
> > I've had my wok at least 25 years, it's carbon steel, as I think all
> > woks bought in Chinese shops here were back in the day.
>
> It's probably the most important cooking pan in the world.
>
> https://www.youtube.com/watch?v=1-2QBYKI8LU
>
> =================
>
> He didn't kill that fish before he started cutting it up
>
>
>
> --
> http://www.helpforheroes.org.uk

The ways of the Chinese are strange. Most people will kill the fish by
chopping off the heads. OTOH, most fish in the sea are eaten while still
alive. It's not good to be an animal in the wild. Chances are slim of dying
of natural causes i.e., old age.

======================

A hard knock on the head takes no time at all and doesn't take away its
freshness.



--
http://www.helpforheroes.org.uk

Ophelia wrote:





> A hard knock on the head takes no time at all and doesn't take away its
> freshness.


Wish I could say the same for people, Ms. O....

;-D


--
Best
Greg

"The Greatest!" wrote in message
...

Ophelia wrote:





> A hard knock on the head takes no time at all and doesn't take away its
> freshness.


Wish I could say the same for people, Ms. O....

;-D

Best
Greg

=============

Heh, we could give it a try ... ;-)


--
http://www.helpforheroes.org.uk

On Thursday, December 29, 2016 at 8:14:37 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, December 29, 2016 at 2:18:10 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, December 28, 2016 at 2:09:32 PM UTC-10,
> > wrote:
> > > On Wed, 28 Dec 2016 14:52:47 -0800 (PST), dsi1 <dsi1yahoo.com>
> > > wrote:
> > >
> > > >On Tuesday, December 27, 2016 at 2:55:14 PM UTC-10,
> > > >wrote:
> > > >> On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 <dsi10yahoo.com>
> > > >> wrote:
> > > >>
> > > >> >On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
> > > >> >> I got one fer Christmas! Yay!!
> > > >> >>
> > > >> >> I got an 11" de Buyer carbon steel skillet. ATK sez they are the
> > > >> >> best
> > > >> >> thing since sliced bread and even have a U2B video extolling their
> > > >> >> virtues:
> > > >> >>
> > > >> >> https://www.youtube.com/watch?v=GWNl-uJD0Uo
> > > >> >>
> > > >> >> While I've successfully seasoned my pan and a lotta food
> > > >> >> slips/slides
> > > >> >> around successfully, eggs still stick and are NOT like a "puck in
> > > >> >> air
> > > >> >> hockey". I suspect that 'browned' seasoned finish takes more than
> > > >> >> a
> > > >> >> few weeks to acquire.
> > > >> >>
> > > >> >> If you can flip foods ina skillet, look for curved sides. Mine
> > > >> >> has
> > > >> >> straight sides and is a little more difficult to flip (not
> > > >> >> impossible
> > > >> >> and not an affectation!).
> > > >> >>
> > > >> >> I keep y'all posted. BTW, I'm having steak fer dinner.
> > > >> >>
> > > >> >> nb
> > > >> >
> > > >> >My favorite pan is a carbon steel pan - a wok. The new CS pans are
> > > >> >mostly a fad. The wok has been around for over 500 years. OTOH, they
> > > >> >are an improvement over cast iron pans. They probably aren't a
> > > >> >durable
> > > >> >though. They will, however, outlast you.
> > > >>
> > > >> That makes no sense whatever! 'New' carbon steel is no different to
> > > >> 'old' carbon steel, a carbon steel wok is merely one style of pan
> > > >> made
> > > >> from carbon steel. I don't think carbon steel woks have been around
> > > >> 500 years, or anything close to it. YMMV
> > > >
> > > >I speak of the new pan, not the material. I don't know what the old
> > > >woks
> > > >were made of. They could have been made of clay for all I know. The new
> > > >pans are not really new, they are merely presented as new and that's a
> > > >good thing.
> > >
> > > I've had my wok at least 25 years, it's carbon steel, as I think all
> > > woks bought in Chinese shops here were back in the day.
> >
> > It's probably the most important cooking pan in the world.
> >
> > https://www.youtube.com/watch?v=1-2QBYKI8LU
> >
> > =================
> >
> > He didn't kill that fish before he started cutting it up
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> The ways of the Chinese are strange. Most people will kill the fish by
> chopping off the heads. OTOH, most fish in the sea are eaten while still
> alive. It's not good to be an animal in the wild. Chances are slim of dying
> of natural causes i.e., old age.
>
> ======================
>
> A hard knock on the head takes no time at all and doesn't take away its
> freshness.
>
>
>
> --
> http://www.helpforheroes.org.uk

I possess no knowledge on how to dispatch a fish. I shall keep your tip in mind for the next time I get attacked by a big fish.

"dsi1" wrote in message
...

On Thursday, December 29, 2016 at 8:14:37 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, December 29, 2016 at 2:18:10 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, December 28, 2016 at 2:09:32 PM UTC-10,
> > wrote:
> > > On Wed, 28 Dec 2016 14:52:47 -0800 (PST), dsi1 <dsi1yahoo.com>
> > > wrote:
> > >
> > > >On Tuesday, December 27, 2016 at 2:55:14 PM UTC-10,
> > > >wrote:
> > > >> On Tue, 27 Dec 2016 16:44:27 -0800 (PST), dsi1 <dsi10yahoo.com>
> > > >> wrote:
> > > >>
> > > >> >On Tuesday, December 27, 2016 at 7:26:04 AM UTC-10, notbob wrote:
> > > >> >> I got one fer Christmas! Yay!!
> > > >> >>
> > > >> >> I got an 11" de Buyer carbon steel skillet. ATK sez they are
> > > >> >> the
> > > >> >> best
> > > >> >> thing since sliced bread and even have a U2B video extolling
> > > >> >> their
> > > >> >> virtues:
> > > >> >>
> > > >> >> https://www.youtube.com/watch?v=GWNl-uJD0Uo
> > > >> >>
> > > >> >> While I've successfully seasoned my pan and a lotta food
> > > >> >> slips/slides
> > > >> >> around successfully, eggs still stick and are NOT like a "puck
> > > >> >> in
> > > >> >> air
> > > >> >> hockey". I suspect that 'browned' seasoned finish takes more
> > > >> >> than
> > > >> >> a
> > > >> >> few weeks to acquire.
> > > >> >>
> > > >> >> If you can flip foods ina skillet, look for curved sides. Mine
> > > >> >> has
> > > >> >> straight sides and is a little more difficult to flip (not
> > > >> >> impossible
> > > >> >> and not an affectation!).
> > > >> >>
> > > >> >> I keep y'all posted. BTW, I'm having steak fer dinner.
> > > >> >>
> > > >> >> nb
> > > >> >
> > > >> >My favorite pan is a carbon steel pan - a wok. The new CS pans are
> > > >> >mostly a fad. The wok has been around for over 500 years. OTOH,
> > > >> >they
> > > >> >are an improvement over cast iron pans. They probably aren't a
> > > >> >durable
> > > >> >though. They will, however, outlast you.
> > > >>
> > > >> That makes no sense whatever! 'New' carbon steel is no different
> > > >> to
> > > >> 'old' carbon steel, a carbon steel wok is merely one style of pan
> > > >> made
> > > >> from carbon steel. I don't think carbon steel woks have been
> > > >> around
> > > >> 500 years, or anything close to it. YMMV
> > > >
> > > >I speak of the new pan, not the material. I don't know what the old
> > > >woks
> > > >were made of. They could have been made of clay for all I know. The
> > > >new
> > > >pans are not really new, they are merely presented as new and that's
> > > >a
> > > >good thing.
> > >
> > > I've had my wok at least 25 years, it's carbon steel, as I think all
> > > woks bought in Chinese shops here were back in the day.
> >
> > It's probably the most important cooking pan in the world.
> >
> > https://www.youtube.com/watch?v=1-2QBYKI8LU
> >
> > =================
> >
> > He didn't kill that fish before he started cutting it up
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> The ways of the Chinese are strange. Most people will kill the fish by
> chopping off the heads. OTOH, most fish in the sea are eaten while still
> alive. It's not good to be an animal in the wild. Chances are slim of
> dying
> of natural causes i.e., old age.
>
> ======================
>
> A hard knock on the head takes no time at all and doesn't take away its
> freshness.
>
>
>
> --
> http://www.helpforheroes.org.uk

I possess no knowledge on how to dispatch a fish. I shall keep your tip in
mind for the next time I get attacked by a big fish.

============

Hmmm depends just how big that thing is ...


--
http://www.helpforheroes.org.uk