MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Solidteknics is an Australian company which apparently makes what we in the USA call carbon steel skillets. https://www.solidteknicsusa.com. Stamped, handle and all, from a single sheet; so no rivets or welds. Anyone with experience/knowledge re these products?
Later today I plan to pick up their 10 incher, new in box, for $80, courtesy of Facebook Marketplace.
Like I need another pan.
Their site identifies the material as "wrought iron". If using the terminology correctly the material is lower in carbon content than carbon steel. That's not necessarily a bad thing for the application. Wrought iron can be more easily drawn into more comparatively complex shapes than carbon steel as it is more "flexible". It doesn't have as much load baring strength as carbon steel, but for this application that's not a critical factor. Interesting product.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Picked up new skillet from guy who describes himself as a liquidator, dealing mostly in Amazon returns. Took couple of pics, washed it, did a grilled cheese sandwich. not totally impressed. This is a big, 10 inch, skillet. May have had it on too big a burner, even at low heat. Some scorching on pan, hard to clean. More later. I have a bunch of cast iron, carbon steel, and AllClad stainless. At less than half price, a worthwhile comperative experience.
Yeah, clean it up good and season it just like cast iron.
Mine is so big, I often span it across the 2 left-side burners on my induction cooktop. I have to rotate it to keep it heating somewhat evenly - but this is a problem with my cooktop having small diameter burners - well, not burners but... elements? Whatever they call them. Definitely not a problem with sticking and such on mine, and it's not even perfectly seasoned.
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