teeeen-HUT!

[dazzo]

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[Travis]

Man, that's look like so much fun. Great day.


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[SmokeVide]

The skillet is way cool. Can you share info on it?

[LiquidOcelot]

oh man, just geeked out on that shirt

[dazzo]

That's actually my cooking apron, Matt.

The pan is just my 15" paella pan

It was fun. Rice bottom was perfectly crispy. A little salty in spots, too many vegetables, and not enough bacon. Oh wait, there was no bacon


Over all, it was good.


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[Craig]

That apron is awesome and the food looks great! Nice work! SmokeVide that is a paella pan. I have one and they are a great tool to have in your cooking arsenal.

[LiquidOcelot]

@dazzo made me Google star wars bbq and I'm gonna order a bad ass shirt  i found and wear it to the meet next month

[hawgheaven]

Love it! I gots two paella pans... one for my 18.5" and one for my 22.5". Love paella!

[HoosierKettle]

My mind is blown by this paella pan. So quick question for everyone. What would be most versatile?  The big lodge skillet, paella pan, or a big wok?  I want to add a piece like that but not sure if the pros and cons to each. I'm looking for something for large stir fry and fajita cooks and the like


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[Darko]

One of each. Carbon steel woks & paella pans are inexpensive.

[dazzo]

If you could only do one (like you only have one kettle), a large wok would be my choice.

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[hawgheaven]

You need a true paella pan to do a true paella. Gotta be flat bottomed, carbon steel... they come in different sizes... here's an example: https://www.amazon.com/gp/product/B002M8K9EA/ref=s9_acsd_zwish_hd_bw_bFgFN_c_x_w?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-5&pf_rd_r=QAT3K9NYQZWBTATV12QM&pf_rd_t=101&pf_rd_p=9dc3b78b-2d48-5060-ae41-e6b5c201e061&pf_rd_i=3737321

[Travis]

@hawgheaven @hoosierkettle

Wasn't the big con of using black iron for these cooks the heat? There was a thread before of the subject and I believe someone mentioned c/I got to hot for these cooks.


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[HoosierKettle]

@hawgheaven @hoosierkettle

Wasn't the big con of using black iron for these cooks the heat? There was a thread before of the subject and I believe someone mentioned c/I got to hot for these cooks.


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Not sure which way to go yet. Probably end up with all eventually. Then there's agonizing over sizes of woks and paella pans. I noticed I can get a 20" paella on amazon. That would be sweet on the 26" I would guess.


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