Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
I really LOVE th Art Deco visual appeal, craftsmanship, an attention to detail!!!!!
That bein said, my best chance to hang out with them is to win th lottery.
For you CI folks! I don't know anything about CI, I know we have a Lodge skillet in our kitchen that my wife uses. But I was scouting lunch, looking online at what Chef Ricky Moore
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Zoinks. I had to check out the Joan. I agree with Mr. Bones lottery comment. I also think, not knowing anything of substance about cast iron pan quality, that they look & sound like some killer stuff. The Saleen S7s of cast iron pans.
One of the things about CI is that the mass retains heat well. You save weight by making them thin, but I'm not sure about the heat retaining ability of these, (and similar), pans.
I own a lot of cast iron and that does not make me an expert. Personally, I can’t see spending that kind of money. Some of my best pieces are ones I’ve saved from garage sales. With love and care they’ll easily last more than a 100 years. The polished surface can be done with simple power tools and a little know how, if wanted, or years of seasoning. I’m up for an education though on what would make these pans better.
Last edited by snowswamp; July 21, 2018, 09:40 AM.
I really dig the polished surface, 'cause the 'rough' surface of regular CI pans is what I don't like about them. But like others have already said about the price: dang! I think I'll stick with my carbon steel pan. Smooth as a baby's bottom
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Is there anything keeping me from polishing my Lodge skillet? Or taking it to a metal shop and having it polished? That sounds a lot cheaper, and "best of both worlds", frankly.
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