Who’s immune to MCS? Unfortunately not me.

[Mosca]

It was time to order more masa from Masienda. I figured if I got that carbon steel 15” comal that was on sale, the free shipping would be just like getting more discount.




Nice item. It’s in the oven getting more seasoning. Kinda nuts, 450° oven when it’s 85° out, but the heat wave is heading our way and it’s just going to get hotter. Better today than tomorrow.

[58limited]

I thought about getting one but I have too many griddles and large skillets to justify it.

[LA Pork Butt]

96 here. I use the pellet smoker for a convection oven. Not efficient fuel use, but I am not paying to cool down the house after using the oven. Nice looking pan. I don’t have any carbon steel pans, but you tempt me.

[Mosca]

96° is where we’re supposed to peak on Thursday.

[barelfly]

Very nice! I’ve peaked at that comal a number of times, just can’t justify buying it! But will be fun to ear how it works for you and the various ways you put it to use.

[briano52]

I built a 4 years old-new outdoor kitchen. I stopped at 7 cookers. )Not counting three Weber gas Q's that are in garage storage). Have only acquired one cooker in the last three years. That was a rescue job on a nice Weber kettle that a neighbor was throwing away.

I think I have finally have my MCS in remission. It took a while to do that. Lack of space for new cookers finally became a limiting issue.

[glitchy]

I had mine reined in a bit, the bought a camper at a resort, now MCS has started flaring there.

[dpearce]

briano52 Did you ever post any pictures in the outdoor kitchen forum? I'm contemplating, and like to look at examples.

[briano52]

I don't think I posted any pictures of my outdoor kitchen but I can do that before too long.

[Mosca]

All Crisbee’d up, an hour at 450°, allowed to cool, then reCrisbee’d and another hour at 450°.




Then tomorrow, tortillas. Or salsa, idk, the tomatoes are right at the edge.

[barelfly]

Why not both….come on man!!!!!!! Cachetada is calling!

[briano52]

Nice pan. I have a carbon steel skillet that is similar. For me, it is much easier to handle and maintain than my heavy cast iron that get used less and less all the time.

For skillets and a large wok, my go to is All-Clad copper core. They heat very evenly and not so heavy that they are a pain to use.

[Thunder77]

Beautiful!

[Michael_in_TX]

I know one of these is in my future. There have been quite a few cooks with my 12" Lodge skillet that I wish it were just a bit wider and, most importantly, the sides just a bit lower.

(Yes, I have a cast iron griddle....but it's rectangular.....I want something that conforms to the shape of the heat source.)

[Michael_in_TX]

And at the risk of utterly embarrassing myself, I thought for a moment, "huh....I'm not familiar with this country." (oops)

[Mosca]

🤣🤣

[Thunder77]

Not me! I just fooled my wife though. I sold one grill. Little does she know that it was to make room for a new one! 😎

[Dewesq55]

Oooo - tell us, tell us!!!

[Purc]

Living dangerously....

[Thunder77]

I have been considering a pellet grill for some time. I had to get one sold first. No room!