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Maggie’s Funny & awesome pics, vids and memes thread (work safe, no nudity)
- The Bear Pit
- 100013 Replies
Zelenski in the mid 19th Century....
Sirhr
Sirhr
Pots and fucking pans
- By MarinePMI
- The Bear Pit
- 146 Replies
How did I miss this little gem of a thread?
As @Nik H said, it really depends on what you cook. Pans are very dish/style specific things. No one pan, or brand does it well. I don't care if it's All-Clad, DeMeyere or some other high grade brand, they never really do everything well.
Non-stick, carbon steel, cast iron, SS, enameled cast iron, they all have very specific things they are good at.
Here, I'll save you a shit load of money. DON'T BUY A FUCKING SET OF PANS. Buy what you need for YOUR style of cooking (just like kitchen knives) and the dishes you normally prepare on a regular basis.
In my mind (and my kitchen) you need basically this:
SS Saute pan
SS skillet (12"+)
SS Sauce Pan (both large and small are handy, but you really only need a large one))
Cast iron skillet
SS Stock pot (a strainer for it is nice, but not necessary)
Carbon steel fry pan (12" and 10")
Enameled dutch oven/cast iron (4-5qt minimum)
Non-stick skillet (10" or smaller)
That's it. With this basic list you can literally cook anything and everything.
I have a very wide array of brands, but lately I have been gravitating towards Made In. A lot of their stuff is actually made by the high end manufacturers, but without the name, and some cost savings changes (riveted handles instead of welded for example).
Professional-Quality Cookware
Made In is delivering Stainless Steel, Non Stick, Carbon Steel, Knives, Plates, and Glasses directly to your door at honest prices. Backed by thousands of 5-star reviews and used by hundreds of professional kitchens around the country. Shop Now.
They are not the end all, be all answer, but much of their stuff is very well made (and thought out, like the handles of the lids being large enough to slip over the pan's handle, so they can be hung with the lids, saving storage space...like we did in the restaurant). No digging for the right lid for the right fucking pan/pot; it's literally stored on the pan's handle.
For SS pans, just use Bar Keeper's Friend for cleaning (works on the enameled cast iron as well). Treat carbon steel like cast iron; scrape stuff out, rinse and coat with oil when done. (Hint: CS pans get hot...fast, and are great for searing steaks on an indoor stove top...kinda how restaurants do it).
This isn't rocket science. You basically get what you pay for, so get what you need for what you cook. You can add sauciers, double boilers, a butter warmer, paella pan, etc. later, if you decide you want something more task specific.
50bmg steel
- The Armory
- 15 Replies
Here are two targets shot today at 300 yards with a 750 grain Amax going 2800 ft./s. The round one got dimpled a little bit on that low hit, and the square one separated at the little scoring marks that Tyler Kemp at MKM put on his target, which I have strongly advised him against. It weakens the steel dramatically, and nobody is going and measuring their targets using the little grid. There is another hit where my right finger is low on the target, but it only caught half of the bottom edge of the target target so it didn’t separate the little squares. he doesn’t even make steel anymore so it’s your relevant, but it just goes to show you how a minor scoring of the target weakens it significantly
Then there is the issue of how it is cut because water jet cutting does not weaken the heat treating around the edges like laser and plasma cutting do.
The point is, I will shoot 3/8 inch AR 500 steel all day long at any range past 1000 yards with a 50 BMG and not even worry about it
If you put it out there, you’re not gonna hit very many times anyway lol
Maggie’s Motivational Pic Thread v2.0 - - New Rules - See Post #1
- By 168BTHPM
- The Bear Pit
- 282460 Replies
Trump threatens to make Canada the 51st state and already has a name for it.
