Thanks Mike,
I really should have clicked on the ‘more’ link 
I was checking prices and delivery and had about 5 windows open and didn’t pay attention!
At least sunflower oil is easy enough to get 
1 Like
Not pans but I was looking for a cheap salt mill and ended up looking at Kondo level shit. Now totally want these 🤦:
1 Like
I bought these a few months ago
Very good, ceramic easy adjustable grinders, fill from the bottom so no more peppercorns going everywhere when you fill up from the top. Well deserved reviews.
Shop around they are cheaper elsewhere I think
1 Like
Quite like them.
No endt of YouTubes on the subject Kev … Excellent choice of pan by the way
1 Like
Excellent choice - that’s exactly the pan I used for the core de boeuf I did the other day. Gets hot extremely quickly on an induction job if you have one.
Seasoning isn’t too fussy on oil choice as long as the oil has a high enough flash point. Rapeseed seems to be the best for long term preservation of the patina. There’s a really good cast iron subreddit if you want more advice.
1 Like
I have these but they scratch really easy
I generally use wooden implements so hopefully that wont be a problem.
I really wanted a pan where I could start cooking on the hob and then transfer to the oven.
I have never had pans like that before, they have always had plastic handles and I was always wary of Teflon pans in the oven.
Yup … an oven safe steel pan opens up many recipes to you now
2 Likes
I’m a tart and use Falk
https://www.falkcoppercookware.com/
Sadly, not going to work on an induction hob. This is probably what I’ll start saving for:
1 Like
I have two, I treat them like crap, great pans though.
Another point, use a metal spatula in your seasoned pans - you need to make sure you’re not getting build up of the wrong things, and they don’t actually scrape the patina off, even with quite hard working.
Do you mean that I should use a metal spatula rather than wood?
Yes. Also, when you’ve washed it (not in a dishwasher), I’d pop it on the hob for a few minutes to make sure it’s thoroughly dry, then add a small drop of oil to the pan and smear it all over with kitchen roll. Leave it on that same low heat for another 3-5 minutes, then do a final wipe round with kitchen roll. You effectively want to leave a very thin film of the oil on the interior of the pan. Store it like that.
Additionally, try and and avoid high acidity foods going in the pan, that will strip the patina like nobody’s business. If you’re making a tomato sauce for example, use something else.
Yeah, the seasoning coating is pretty tough. Just don’t use soap to clean them, only hot water.
I used grape seed oil, and also rape seed oil, both work fine, but you’ll find lots of differing recommendations.
I replaced my non stick pans with Solidtecknics iron pans and wouldn’t go back.
1 Like
What is this? Also can’t find grapeseed oil so have some rapeseed oil coming
Meant rape seed. Stupid phone.
Thank goodness for that!
I thought there was another rabbit hole I was unaware of 
