12:01 snack …

Received some new spices in the mail today, so what better way to try than a midnight snack… a simple steak and egg

@Todd_Shewman_38102 .. thanks again for that Masienda reco. It keeps giving and giving. Their collaboration with https://www.burlapandbarrel.com/ has enlightened me to say the least 👍

Steak (tenderloin) cooked in Darto @450f with butter.. salt.. Tellicherry pepper then finished with hyssop thyme… egg cooked sunny side with Cobanero Chili as a topper… 😘

By the by and by… I heard rumblings of older Dartos being more slick non stick … can confirm, the egg confirms as well

Find more posts tagged with

Midnight Snacks

Comments

Todd_Shewman_38102

Ya Dartos are pretty great pans! Thanks for the spice link!!

pd3ski_278514

Absolutely.. That was my first order with them and had some nice correspondence in the days prior.. really respect this kind of company! I’m putting my second order together right now

That Cobanero chili is just such an awesome flavor, I couldn’t wait to put it on something other than my finger… thus this post. I think you will really enjoy their offerings

Todd_Shewman_38102

Thanks!! Much appreciated and will be taking a look at them!

Brandon_Byrd_40557

Never have any problem with my old Dartos and fried eggs, but I feel like any pan is nonstick enough for fried eggs if you use the proper amount of oil/butter and your pan is sufficiently hot. Don't have any of the new Dartos, but I keep wanting to buy smallish paellas to use in the Anova precision oven that I don't own. Relatedly, I wish Breville would kick out a Smart Oven Steam with sous vide mode, probe, super convection fan, and an excellent toasting function for $399. Anyway, your steak and eggs look tasty.

whenric

So maybe I'm weird, but I had issues with my dartos (and all of my carbon steel pans) being 'too smooth' for seasoning to hold on to the pan. I had the old ones, and now the new ones, but like the new ones better.

By 'too smooth" I mean that I would laboriously season them, and then after scrubbing, nearly all the seasoning would come off. Or, I'd cook something that was somewhat 'wet' (a dish that had a saucy component) and much of the seasoning would wash off.

I tried Greg Blonder's technique of 'micro etching' the pans with an acid bath, and it worked amazingly. I highly recommend. My finish is much more durable, and if it does get scrubbed down, it re-builds much more quickly. https://genuineideas.com/ArticlesIndex/castironseasoning.html

And I fry eggs on them all the time, sear salmon filets skin down with amazing release. Super happy. I now only use my nonstick for french style omelets.

pd3ski_278514

I’ve shot a lot of automotive paint and use what’s called a self-etching primer that helps the paint hold on to the metal, so this makes total sense. Thanks for the link! Definitely going to give that a go on the newer pans. I guess I’m opposite of you.. my older ones are more non-stick 🤷‍♂️

pd3ski_278514

I guess I was more impressed that I had just cooked the steak and it didn’t faze the egg. Dang.. darto has free shipping now which sadly ends tonight. That Anova is intriguing for sure. I had a killer deal set up a couple years back for a five senses Rational but realized after a bit that it was just too big for my space, plus my injury was really starting to get bad (driving to OK and back to WA). However, if I can manage to sell my last piece of vacant land, I will be calling webstaurantstore for my new Rational combi pro xs 1/2 size…. ASAP

And thanks.. they were tasty!

Edit: Darto extended the free shipping till September 15