This is "unpopular" opinions not "erroneous" onesI also agree
Unpopular opinions
- Thread starter captaincaed
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Got this in Made in Hawaii Fair. Little pricy but Ono. Made with HI. red chili peppers.
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My unpopular opinion: there is no such thing as too much Sichuan peppercorn flavor.
I like to snack on these peanuts made with chili and Sichuan peppercorn, and mix them with Sichuan peppercorn oil, a product I discovered only in the last year. Numbing!
I've been doing steak au poivre with about half Sichuan peppercorns lately. Delightful
Dan-
Senior Member
You should try the green ones!
You can definitely do too much Sichuan peppercorn flavor.
Those chinese peanuts are delicious as is. For those that havenāt tried them, pick up a case when you get your spicy chili crisp!
So I just grabbed a handful of the above spicy peanuts and they paired surprisingly well with a glass of bordeaux. 
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I found that there is something like too much 'prickly ash' oil...it literally numbs your bowels into paralysis....don't ask me how I know. ( I tipped way too much from the bottle the second time I used it)
A couple weeks ago I got carried away at mala hotpot, it kept me going for days
Worth it
C'mon Ice Cream!
Dan-
Senior Member
Given how few people on a kitchen knife special interest forum know how to properly sharpen their knives, or use them for that matter, then I guess it shouldnāt be a surprise when equally few of them know how to cook. Also that pots and pans thread is kinda shocking. People are like, āI have 15 different 180mm gyutos but only 3 pots and pans, and one of them is a Lodge skillet.ā 
Edit: clarity is good
Edit: clarity is good
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If you only have three pans, and one of them is cast iron, I'd say you're doing pretty well with your choices.Also that pots and pans thread is kinda shocking. āI have 15 different 180mm gyutos but only 3 pots and pans, and one of them is a Lodge skillet.ā
I thought of replying to that thread, but listing all my pans seemed too laborious.
BillHanna
Gotta get ready for ARM
This is how I feelāI have 15 different 180mm gyutos but only 1 cleaver.ā
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What's wrong with lodge skillets? Mine works fine, never used anything more expensive though. Not sure how much improvement I would be getting for expensive cast iron.
Also idk knives are fun but pots and pans aren't fun to me. I can see why people have a lot of one but not the other
Also idk knives are fun but pots and pans aren't fun to me. I can see why people have a lot of one but not the other
imaging using amount of pots and pans owned as a metric of cooking skill..
Absolutely nothing. Theyāre great for the price. At one point I had an enormous cast iron collections and even having now whittled down to 30 or so Iāve still got a good number of lodges.
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I own a lodge, Staub pot(which was a gift, Iām way too cheap to buy one myself) , Carbon fry pan, ceramic non stick for eggs, and an all clad skillet. Thatās it.
Lodge sees 80% of my home cooking.
Lodge sees 80% of my home cooking.
Iām guessing I was one of those people. Honestly I donāt see the issue. A big stainless pan for acidic sauces, a couple carbon steel or cast iron for most of my work, sauce pan, stock pot, and a pressure cooker for making stock itself has never left me feeling like Iām lacking a particular pot or pan.
Oh and 2-3 baking sheets and a thick paella as a roaster for oven work
Oh and 2-3 baking sheets and a thick paella as a roaster for oven work
Uncle Danny
Sorry about that pineapple pizza thing
Now I want a Lodge skilletā¦
Nothing. They often out perform much more expensive options.
They're especially great for people on a living wage.
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I want a lodge, and then I'll start thinking about a lodge skillet...
IMHO as long as you have a decent quality suitable pan/pot in a fitting size you're good, the rest is up to cooking skills....on that same note; it's not as if owning 30+ knives does anything to improve knife skills (or sharpening for that matter)
IMHO as long as you have a decent quality suitable pan/pot in a fitting size you're good, the rest is up to cooking skills....on that same note; it's not as if owning 30+ knives does anything to improve knife skills (or sharpening for that matter)
I wash and dry all my knives immediately after use and yet this is my cast ironGiven how few people on a kitchen knife special interest forum know how to properly sharpen their knives, or use them for that matter, then I guess it shouldnāt be a surprise when equally few of them know how to cook. Also that pots and pans thread is kinda shocking. People are like, āI have 15 different 180mm gyutos but only 3 pots and pans, and one of them is a Lodge skillet.ā
Edit: clarity is good
My Lodge's really shined on crappy rental house coil ranges when my All-Clad stuff got all hot-spotty. Once you get a good seasoning they are great.
Dan-
Senior Member
I have a couple Lodges myself. Their crepe pan is great for tortillas. I confused that thread with the carbon steel newbie questions. Anyway, the point of the Lodge mention is just that itās a cheap, beginner skillet that really limits what can be made. Though itās good for what it is.
When good knives cost 300-500-1500 itās a little weird to me to still be using entry-level cookware only. And maybe not knowing how to make eggs.
When good knives cost 300-500-1500 itās a little weird to me to still be using entry-level cookware only. And maybe not knowing how to make eggs.
Uncle Danny
Sorry about that pineapple pizza thing
Thatās NOT how you season your pan
Is that rainwater out on your porch
Congrats. You're posting the right thread when you dismiss Lodge as entry level cookware.
Lodge pans are good for what they are. I sanded my crepe/pancake pan down and it got better.
I bought a Stargazer cast iron for my parents, very nice fit and finish, but performance wise itās not that different from lodge. Turns out they prefer lighter stainless clad and carbon steel wok. Still nice piece tho
