Message from @Tervy
Discord ID: 368118690379726848
(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
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"
Hot wata
Gib
Hmm, maybe I should look into a table top induction unit.
if you get one be prepared to pay arm and leg
also aim for the 1800++W range
But muh chink shit...
you can get chinkshitted one
iwatani
(costs around 450 or so usd)
:D
also we got to test induction wok range
curved induction chamber where the steelwok goes
that thing... oh man