coated ones cant take steelwool pads but basic "plastic" pads easily (as water works as lubricant with them)

its the movement not the force what does the cleaning job anyway

many people continue spreading the heresy of "dont was your pan"

what makes me wonder .. if chinks have cheap lodge copies

Nah, it's the same in the states.

Don't do anything scrape an old griddle in a restaurant because the old flavors season the meat

Absolute fucking bullshit.

ye

Worked at two places, one place followed that meme and the burgers tasted slightly off every time, another was smooth stainless with cast iron backing scrubbed with grill scrubbers every time anyone had time, best burgers.

i pushed tru the deal in last place i worked

that i came in 1 sunday (normaly closed)

and scrubbed our flatpan shiny clean

took me 12 hours or so but was worth it

(sure workmate came in with the beer and "helped"

but yeah

Good on you ifnyou didn't get yelled at by your boss for removing the 'seasoning'

i "fighted" over it like half of the year

worth it

other changes = got our woks switched to carbonsteel ones

What the heck did they use before?

you dont want to know

(those first-gen coated "cast iron"(steel alloy inside we checked) pans

tho back then we didnt have work burner on our range

so it was "what ever"

I don't think I've ever experienced that

came in good spot to work in

about year before kitchen remodel

got to change around a lot of things with the headchef

Introduce any neat chinkshit?

well our inductiog range was chinkshit

3-phase induction and 2 others were gas ranges

worked like a charm

perfect for hotel kitchen

2 second boiling water.jpg

Really?

Thought it was just a gimmick

something like that at max setting

quite expesnive but those get darn hot darn fast when its industrial range tier stuff

it kept audible "HRRRRRIIIIIIIIIII" when at max power

but we were 500+ person hotel with breakfast and diner + bar

what reminds me "fuck you chink customers"