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I wouldn't be w/o my CS pans. They have replaced the heavier Cast Iron. In fact one has a permanent place on the range top. It rarely even gets wiped out, there's just nothing in it but grease and such and that doesn't spoil.

Austin, be sure to season them in good shape. Once seasoned I find them to be at least as non-stick as teflon and possibly more non-stick. Don't boil anything in them, and no soap. Water with a paper towel only, when the pan is cold, is OK should it be required, but 90% of the time you won't even need that.

I oughtta post a current pic of my every day use pan. The seasoned oil and grease is easily visible and is the reason these pans are called "black steel" by Matfer. The seasoning isn't suggested, it's required. I'm pretty sure there's a thread about this on the forum.

My wife and I mainly eat with a semi-vegetarian diet, with very limited chicken, fish, and eggs, and no red meat at all, for health reasons. (This was her idea; I still have Neanderthal cravings.) But tonight, without any real excuse, we are taking a break and having filet mignon steaks. Yum. I'm going to pause and savor each bite.

I can't imagine it John. Yes, I'd savor every bite as well.

I can go vegan once in a while for one meal only. I simply can't imagine doing for an extended time. OK, it wouldn't happen for us anyway. I do almost all of the cooking.

Kale and greens salad with bell peppers, onions, tomatoes, mushrooms, carrots, cucumbers, croutons topped with Talapia with Italian dressing.

EFDan's Basic Tomato Sauce (stolen from a friend of course). This stuff is REALLY good though.

2 TBSP olive oil
2 TBSP finely chopped Garlic
Heat on low for about 5 mins

Add 1 small can tomato paste

then the tomatoes...

If using fresh (during the summer when we grow them for me) cut a 1 inch by 1 inch cross at the bottom and dip one at a time into boiling water with a slotted spoon for about 10 seconds. Then the skin will come right off.

Otherwise just get a 280z can of peeled tomatoes

Drop them in the food processor. Then add them to the sauce pan.

Add one sweet onion. (you can either dice it, or drop it in the food processor)

Add several leaves of fresh basil finely chopped.

Add 1 cup of cabernet (or whatever red wine you like)

1 teaspoon sugar

Let it simmer for at least 40 mins.

I go out on a 48 hour fishing trip for albacore tuna with some old friends every year that is coming up.  I found this on the internet and decided to try it out.  I have been using it for close to five years now.

I am pleased to share my recipe for my world famous smoked tuna. I say world famous because this product was taken to Europe by a friend who traveled in conjunction with his work and was all over the globe giving it to his friends. This started 15 years ago and we still ship my smoked tuna across the water. I can and smoke and average of 1000 pounds a year.
It is the best!!!!

Since I am not a fan of the salty taste of most smoked fish I tested several recipes until I hit on PERFECTION for a mouth watering. must have smokey product.

Brown Sugar, Kosher salt, Apple Juice or pineapple juice & teriyaki sauce

I slice the tenderloins in 1 inch wide portions against the grain at an angle mainly for looks after the product is smoked.

Brining correctly is crucial to killing the bacteria in the fish so I employ an equal mixture of kosher salt and brown sugar. No other spices!!! A layer of this mixture in a clean, sanitized plastic dishpan then a layer of fish until pan is full. Each piece of fish must be coated and not touching each other. Refrigerate for 24 hours. Yes! 24 hours. Then rinse by now liquified brine off fish in cool water and put all pieces in another clean dishpan.

HERE IS WHERE THE WORLD FAMOUS PART COMES IN. Cover fish in Apple Juice and let soak for another 24 hours in refrigerator. Yep that is it. Drain fish and place on racks to air dry for an hour or so and then place in your smoker for the time needed. Each smoker is different. I use a Big Chief and run through 2 pans of DRY chips (sometimes 3) and leave fish in smoker til done. Fish pieces when done but still moist should give a bit (like a cake) when pushed with a finger.

Several years ago I did the 'soak' after brining with a mixture of Pineapple Juice and Teriyaki sauce. The results were absolutely amazing. I have also tossed a few sliced Jalapenos in with the juice soak for a bit of spice but believe me no other spices are necessary. Cool fish to room temp then vacuum seal. This product has garnered First Prize at our County fair every time I have entered it and is a favorite to anyone who tries it. No kidding.

I hope you try this easy, uncomplicated recipe. When you do, you will be totally amazed at the flavor of this product. No salty after taste at all. Just the true Albacore flavor enhanced to perfection. Please let me know if you enjoy this or have any questions.
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My haul last year
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Albacore, yes? Nice haul!

Albacore, yes? Nice haul!

Yep, the trip is fun once I puke for about 15-20 minutes.

That's my experience too! I puke until the first fish is caught then I'm fine. Strange how the brain works.

Kale and greens salad with tomatoes, mushrooms, carrots, cucumbers, croutons topped with pepper encrusted chicken breast with Italian dressing.