All things food and drink.
New pan, who dis?
speak English, homosexual
>fresh enameled cast, no oil or butter
>no bubbles forming under the egg
Yeah how are you enjoying scraping that egg off your new pan anon?
Worked pretty well, tbqh
I'll butter your bread if you know what I'm saying.
I'll fuck you in the butthole and shit on your chest
Pretty sure that's actually sweet cake that the burgers in their ignorance call "bread"
Post hand with time stamp
>150 calories from bread
>80 calories from egg
you couldnt be doing it more wrong
It's always weird to see people who can't cook and have no taste buy 'fancy' cookware as if that'll make a difference.
> pan should be HOT before adding egg
> season your egg
> if all you're doing is 'egg and bread sandwich', make it open-face and ditch the top bread
> at least toast the bread god damn
> seriously add one more thing to this. I don't care what, add a craft single, just SOMETHING.
Also red fiesta ware is the worst color, fail.
>even putting a redditspace after the memearrow
> has no defense
>no oil or butter
You must be blind. That is clearly butter, and the scalloped front handle seems to indicate it's Le Creuset.
New pan, who dis?
Looks like a good pan anon. The trolls here are getting out of hand...As intended.
Good eyes on both. Of course that's butter, and yes, it's Le Creuset.
I like that you went with the Fisher-Price blue option
made me kek a little.
>C-c-c-carbs are bad.
You would have to work at it to be any dumber.
Your mom's kitchen is really nice
She lives 450 miles away, but thanks.
Butter under egg. Might be a burger, but I'm not a lard-ass.
looks like shit
>light blue color
>enameled cast iron PAN
it doesn't get more useless than that. I really hope this is a cheap knock off and you didn't actually pay 200 bucks for that piece of shit
To me enameling defeats the whole purpose of using cast iron (i.e. cast iron lasts forever, the enamel coating won't). And then usually it's overpriced too.
isnt the purpose of an cast iron about the heat distribution and the heat condution
Yeah that's what they say. That's not even true though, cast iron has terrible heat distribution and conduction, what it has is heat RETENTION. It's slow to heat up and slow to cool down. That's useful for a dutch oven, but whatever. I'm just stating my personal preference. You have to baby an enamel coating and not use metal utensils. Only thing enamel is good for is if you are like boiling tomatoes for hours, and in that case might as well use stainless steel.
this is exactly why enameled cast iron pans are only bought by people who have no idea what they're doing. dutch ovens make a lot of sense but the pans don't
pans not hot enough
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