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I made both a porchetta and a pork belly today.
IMG_20210224_184141.jpg

Porchetta skin darkened much faster than the pork belly skin. Don't really know why.
 
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chiffonodd said:
Tanner, nice spread! What do you think of the gastrolux 24cm? Reviews seem really split between people who think it's the best thing ever and others who say it's a scam lol. I assume people in the latter camp failed to take proper care, but curious to hear your thoughts!
Click to expand...
I got it in 2013 (?) and used it daily for eggs with sautéed vegetables for at least several Years. Eventually they all seem to lose their nonstick abitily, it’s just a matter of when rather than if. I only used silicone utensils, low-med heat, hand wash with microfibre cloth, etc. … doesn’t seem to matter. It still works (better than regular SS) for things like okonomiyaki where you cook with some fat, but on my prior attempt I had the pork belly kind of stick. This time I partially cooked it in a separate pan to render some fat, and that seemed to help. Like it since I have the lid for it, but probably won’t get another, I also have a 32cm that still works really well and a 20cm that I can’t find (it stuck worse than the 24cm). I’d like to see how that depreciating warranty works, but wish I cashed in within the first 5 years.
 
aboynamedsuita said:
I got it in 2013 (?) and used it daily for eggs with sautéed vegetables for at least several Years. Eventually they all seem to lose their nonstick abitily, it’s just a matter of when rather than if. I only used silicone utensils, low-med heat, hand wash with microfibre cloth, etc. … doesn’t seem to matter. It still works (better than regular SS) for things like okonomiyaki where you cook with some fat, but on my prior attempt I had the pork belly kind of stick. This time I partially cooked it in a separate pan to render some fat, and that seemed to help. Like it since I have the lid for it, but probably won’t get another, I also have a 32cm that still works really well and a 20cm that I can’t find (it stuck worse than the 24cm). I’d like to see how that depreciating warranty works, but wish I cashed in within the first 5 years.
Click to expand...

Too good to be true I guess 🤣 Thanks for the candid feedback.
 
aboynamedsuita said:
I got it in 2013 (?) and used it daily for eggs with sautéed vegetables for at least several Years. Eventually they all seem to lose their nonstick abitily, it’s just a matter of when rather than if. I only used silicone utensils, low-med heat, hand wash with microfibre cloth, etc. … doesn’t seem to matter. It still works (better than regular SS) for things like okonomiyaki where you cook with some fat, but on my prior attempt I had the pork belly kind of stick. This time I partially cooked it in a separate pan to render some fat, and that seemed to help. Like it since I have the lid for it, but probably won’t get another, I also have a 32cm that still works really well and a 20cm that I can’t find (it stuck worse than the 24cm). I’d like to see how that depreciating warranty works, but wish I cashed in within the first 5 years.
Click to expand...

Have you considered carbon steel? Mine have completely taken over as my non-stick pans.
 
aboynamedsuita said:
I also made takoyaki recently… next time it’ll be made with okonomiyaki ingredients (sautéed pork and cabbage) instead of octopus. The takoyaki pan is a lot of fun to use
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View attachment 115732

Wish I could get the time lapse video as a gif, but not sure… here are a few still shots from it
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Click to expand...

That looks fantastic and that plate is awesome!

I clicked on something like a Japanese or Asian street food video one day. No commentary just the live noises of the cooking and stalls.

One guy was making this on a large scale. He could just pop the balls with a chopstick and they'd flip over. It was super engrossing to watch. :)
 
aboynamedsuita said:
It still works (better than regular SS) for things like okonomiyaki where you cook with some fat, but on my prior attempt I had the pork belly kind of stick. This time I partially cooked it in a separate pan to render some fat, and that seemed to help.
Click to expand...
Your takoyaki game looks strong!
Carbon steel works really well for okonomiyaki.
I use raw pork belly and flip it again to give the first side at least a minute in the rendered pork fat!!
I'm also finding it's better with more cabbage than I think can possibly be right.
I picked up a mountain yam and a half pound of belly to try again today...

IMG_7011.jpeg
 
coxhaus said:
So, did you use your new carbon pan to make that omelet? It looks about the right size.
Click to expand...

I did. When I get a new one I try to find things to cook in it for a couple weeks to help set the seasoning. That's two eggs and it worked well. The 10 1/4" lets you move the egg around more so with the smaller one I just laid a piece of foil over it for a couple minutes to let the top firm up a tad before flipping. Probably wasn't necessary.
 
parbaked said:
Your takoyaki game looks strong!
Carbon steel works really well for okonomiyaki.
I use raw pork belly and flip it again to give the first side at least a minute in the rendered pork fat!!
I'm also finding it's better with more cabbage than I think can possibly be right.
I picked up a mountain yam and a half pound of belly to try again today...

View attachment 115769
Click to expand...
Thanks! I saw even the kewpie mayo account was impressed lol

7607376E-55FE-4CA7-8806-342C19F191C1.png


I’m going to make miniature okonomiyaki in the takoyaki pan soon. Finely chop the pork and cabbage (also partially cook) before adding to the batter
 
madmotts said:
My pizza never looks like that. Whats your heat source? I do like hints of black crispy on my pizza. When I attempt to, there’s more than just the edges.
Click to expand...
I use my domestic oven, cranked to 275C, with a 6mm baking steel. The dough is J. Kenji Lopez-Alt's New York pizza dough recipe with some baking enzymes added. It baked for 9 minutes.
 
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