i like to brown my meat in a stainless pan, then deglaze by adding butter and olive oil and sauteing a sweet onion and some garlic. once all the brown
You said it.
my image host back then give up and closed so no images for those old post and I can't edit them .
i went for a 300 and have no regrets. the longer it is, the better chance of getting through with a single slice instead of sawing.
Itīs decided then
What about flatening the stone, is their a way to do it cheaply? like sandpaper or something...
I think that is a good choice for the money. I have mentioned the Bester as I bought it for my brother-in-law and I also used it (on VG-10 Shun classic)