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@@paulandreiocampo9507 Hah thanks Paul! Do you have a fold as well?

@@bigdawg702 hey bigdawg, thanks for the recommendation! Yeah I've been experimenting with more oil and that seems to work. I guess I'm used to the teflon days with minimal oil. Butter works great as well, but I'm trying to reduce butter intake as I got high cholesterol =( Wondering though, how do you control heat spots? When I turn down my gas stove, it makes the flame smaller and focuses on the centre of my pan vs a wider area. I always find when my pan is too hot then my egg starts sticking

@@gmgq that is a great vid idea! It might be a bit of a longer vid but happy to do a live uncut sharpening. Do you use whet stones? Or some other sharpening device to keep Ur Jpn knives sharp?

@@draszi def not the best in cold weather since they're fairly low cut. I also find them quite roomy since the cork sole is so low and flat. I actually put another insole in there now to make it a bit more comfy since I'm not quite ready for barefoot shoes. Water proof wise, the material is leather, which is kinda water resistant. But I coated my lems with some mink oil which makes them pretty water resistant and helps against dirt as well! The Vessi Court shoes are a bit better for winter and water proofness , but it's a narrow toe box shoe. So meh, I'm not interested in that.

@@kingsleychan Appreciate your quick reply. I have a pair of cheapo amazon barefoot shoes i've had for 1.5 years. Wore for 20k steps a day for 2 weeks in japan, they were perfect...until I wore them in hiroshima on a rainy day. Feet were soaked in minutes. If these have any level of resistance, even compared to a normal shoe that totally fine. That mink oil is interesting, Ill look into it As for cold, I don't need them super warm, just warm enough that the second it's 5C or below I feel my feet freezing. Essentially I want barefoot adidas stan smiths

@draszi wow nice man, 20k steps a day for 2 weeks in Japan on barefoot shoes woulda killed my feet. I already find my heels hurt quite a bit. I'm def walking wrong, doing a lot of heel strike Esp since I'm coming from ultra boosts with that nice cushion. But yah, these lems, will be similar to stans smith's, Altho the bottom is more flexible, thinner, so it might be a bit cooler. And of course wide toe box. I find the Lems pretty good shoes overall. The bottoms are good quality and not super thin like xero shoes and such. So they'll be better for 5C Temps. How long have you been rocking barefoot shoes?

@@martinhuizar83 thank you Martin! Did you get the new Jim Lee foil releases? His art work is so nice plus the shinny foils, made it so temping! Hah

@kingsleychan I missed them I'm always a day late and a dollar short LOL. Thank you for the video . Please post more cgc books .

@martinhuizar83 ah gotcha, it's okay tho, a dollar saved is a dollar earned! I def need to do more cgc showcases!! Maybe one of these days I'll grab a random box and see what's inside to share, Hah

@@frgggggdsedd6913 the superior fit is def the best of the bunch! Have you tried them before or deciding which to get?

@@keiferpadilla5165 Hah word! I do love the Jim Lee era of Xmen and Wolvie!! Who do you think will be a suitable cast for the next Wolvie in mcu?

@ only person that comes to mind is Tom Hardy but he’s already Venom so I have no clue. I’m not a big fan of Hugh Jackman. I’d like a more edgy actor to play my favorite Wolverine 😁

@keiferpadilla5165 ah Yah tom hardy would have been a good Wolvie! Eveyrone rumors that Daniel Ratcliff will be the new Wolvie, eh idk. Hard to get him as harry potter outta my mind haha

@@kingsleychan 😂

@@RogerThat902 super helpful comment Roger, and appreciate the words of encouragement! I cooked quite a few eggs on my carbon steel pan now, and some days I love it, just non stick with butter, but somedays using avocado oil I still get my egg stuck. I finding I need to use more oil than butter, so I def am still trying to learn the right amt to use. I got high cholesterol so trying to cut down on butter, but I do want to experiment with different oils too. I find canola oil works quite well, avocado not so much. Going to try grape seed next! What do you use for your carbon steel? Butter, oils or both?

@@simrangill4555 hi Simran, ah interesting. I never thought or dared to use metal utensils on pans, but def worth trying. I looked at a fish spatula, how come you mention to turn it upside down? Isn't it better to just scoop the egg with the fish spatula with the spatula right side up?

@@kingsleychan Upside down lets the edge get super tight to the cooking surface, and there's a bit of springiness. It's also great upside down to get any burnt carbon off the pan for cleanup. Metal utensils are awesome on the pans, there's no reason for being delicate at all. I used to have a problem with seasoning flaking off, but realized after that it was because I was burning it off by turning my induction stove to high after cleaning it. Once I stopped doing that, it was incredibly durable. I season with grapeseed oil

@simrangill4555 Ahh good tips good tips. Im still new the the world of non stick pans, so this is super helpful. I can't wait to get my fish spatula to try this! Wondering, for heat control, for stainless steel I do the water splash test and when the water beads around its ready, but when I try that method with carbon steel and or cast iron I never quite get the same water beading action. How do u know when the pan is rdy for putting oil on it to start cooking?

@@kingsleychan Hi Kingsley, My understanding is that you don't need to get the Leidenfrost effect for carbon steel or cast iron. Personally, I just wait 3-4 minutes with the pan on medium low before adding the oil, but to really dial it in you could get an infrared thermometer. You dont' need the pan screaming hot - and I prefer it not to be because then it burns the eggs.

@@simrangill4555 Kk gotcha. Last Q, I have a gas stove, and I can't figure out how to have even heat without too much heat. So when I dial down the fire, the flame gets less wide and smaller, and therefore creates a hot spot in the middle of the pan, which leads to sticking. Any tips to work around that?

@@sarfarazfatima6255 I'm pretty sure you can! Since an air fryer is very similar to a mini oven. I'd just make sure to set the temp a bit lower and check once or twice on them during the cook so they don't get burnt on the top only. On the instructions you need to rest them for a few mins before baking as well, so they won't be as frozen when you bake them.

Ah gotcha gotcha. Good tip to know when I get some stubborn egg parts stuck on. Recently I've been using avocado oil to try and cook the egg, and it keeps sticking. It's been a few food cooks with bacon, butter stuff too so I think my seasoning is not bad. Tough, just can't figure it out

@@kingsleychan I have a feeling that the heat of the pan might not be hot enough. To be sure, add a little butter, if it sizzles and melts within a few seconds it is about the correct temperature. If it melts almost right away it is too hot. Keep cooking and use a little more fat than you think and things will get better. Once the pan builds up its seasoning you add less fat/oil over time. I use the DeBuyer Mineral B professional and have great non stick success and it is very easy to clean.

@@rollscool9499 hmm gotcha, will keep at it. I guess I'm just being a bit impatient and want to be able to use the pan with just oil and no butter one day! Appreciate the tips

@@eriche8870 it's the n20, so 20cm or 7.8". I think it's the perfect size. I considered getting the smaller one but that'd be too small. This one is perfect for cooking one or two eggs or two chicken thighs or a smaller steak. Larger one would be good if you're cooking larger meals, I just wanted one a bit lighter as these guys are pretty hefty. Almost cast iron like weight to them

@@OGWildbrock002 Ahh gotcha. I gotta get some grape seed oil. I used plain canola, and I've heard avacado isn't great coz it's too fiberious. How long do u heat the pan for after oiling it?

@@gmgq Hahaha everytime I lift it, I'm like mad regrets, wish I got a titanium wok like you sir!

@@kingsleychan I was wincing every time u grunted 🤣. Yeah mine is like 2.5lbs, so easier on the wrist to toss the contents when stir frying 😇

@@gmgq haha yes and u got the titanium one too, extra light weight

@@cynthiawesley2318 haha I love butter croissant, def one of my weakness! They were always my diet cheat day treats!

@@kingsleychan L😂L, diets are for lozzzers.🤣🤣🤣 Too close to holiday cooking.

@@cynthiawesley2318 Hahaha true. Worry about it in the new yr =D

@@kingsleychan Riiiight😂😂😂

Glad you found my channel! Happy to have you join the fun, and thanks for the channel shoutout!

@@cynthiawesley2318 Ahh I've lived many yrs with an electric coil as well. So I feel you. But what I really want to do, is to cook outside so I don't get the inside all Smokey and oily!

@@kingsleychan OK niiiice.

@@cynthiawesley2318 depending on the weather, maybe my next vid! Hope it works haha

@@kingsleychan LOL, I'm subbing so I can see what ya got going on. Gdluck to ya.😂😂😂

@@cynthiawesley2318 sometimes I wish the handle was a wee bit thicker, it's so difficult to hold on to! Do you also have a carbon steel or sts wok? Do you like those better or your cast iron wok?

@kingsleychan it really depends on what kind of time you have, we'll with ME. I luv em both. Mainly use my cast iron when showing off for guest lol, OR Winter bc I live in HOTTTTT LOUISIANA ain't I try dodging cast like a bullet. It's heats a kitchen 4reeeeal. But I do have a small kitchen too.

@@cynthiawesley2318 haha yah true true, I love searing food in a cast iron skillet, finishing it off in the oven and taking it straight out onto the table for guests. It looks so good. But true good pt, I. Scorching heat the last thing any of us want to do is be around a heat retaining cast iron wok/skillet! Haha

@@kingsleychan Truuue. So keep yo back ups for when it's too hot for that iron. 🤣🤣🤣🤣🤣

@@annexia9394 very yummy! And always need 3 for the aesthetics!

@@th6252 yeah I regret not shelling out the money for a demeyere. The demeyere ones are a lot better, more cooking surface. Hestan stuff good too, I looked into that, I got a hestan baking sheet coz I read aluminium baking sheets release harmful chemicals. But now idk what I'd do with my heritage pan =/ so I guess my mistake for not doing enuf research.

@@kingsleychan you’re in Vancouver? If I were in that area I’d go visit Jed at cook culture. I know nothing about Vancouver, but I guess even though you’re in the same metro area, it could probably still be a bit of a hike to get there (his main store is in Parksville). Between him and Uncle Scott, I’ve learned much about iron based and stainless cookware.

@@th6252 ooh cool i didn't know Jed from cook culture is in the Vancouver area! Parksville is on the island but relatively local. I've watched tons of his vids as well. Along with uncle Scott! Yeah I've def learned a lot from their vids as well

@@kingsleychan You can donate it to like a thrift shop or family? Hestan has a roaster and bakeware sale on now! There skillet stuff was in September, but looks like Thanksgiving week will be a general sale on everything.

@@notaflyingtoy698 I do rmb waiting a few mins after closing the door before I did this test. Coz the angle was awkward to film, but I didn't want to do it with the door opened. Hmm maybe I shld try this, as in wait for a solid 15+ min before testing!

​@@kingsleychan Definitely! Please let us know what the results are!

@@weasellyone2 haha yah at some pt, we gotta move some books. I feel that too because I'm so running out of storage space. But then every so often I'll go do something stupid and buy and book. Heh. Yeah I do sell worldwide. Shipping does suck tho, outside of Canada and USA its around $70. So when an Intl buys my books I eat about 40$ in shipping costs =/

@@kingsleychan I might start listing some of my bigger books worldwide open up to potential sales.

@@weasellyone2 yeah that's a good idea. Most of the buyers are still State side, but I have had one or two Intl buyers!

@@johnagen3688 Lodge is def great!! Good value and looks sharp. I'm excited for my first season and then my first cook!!

@@kingsleychan awesome!! Good stuff!

@@johnagen3688 which lodge skillet you rocking? Or do u have the wok too?

@@kingsleychan the wildlife series, the 5 quart d.o., 2 quart d.o., 2,4,and 6 quart camp dutch ovens!!!!

@@kingsleychan I do quite a bit of campfire cooking.

Wooo nice nice BGS 5.5 is a solid grade. Gratz bro. Yeah I love this card, in some sense almost better (looking at least) than the 101. After all Jordan is dunking here vs getting a rebound Hah

@@sweatbeef I def need to look into Be laneka. I have not heard of them before! I was going to get a pair of Topos to try next but I'll def look into Be Lenka. And totally agreed. Narrow shoes are so 2019. Now when I switch back to my Adidas ultra boosts my toes feel so squished. Maybe a mental thing but Im so glad we've discovered wide toe box shoes! I hope they become more mainstream and prices come down.

@@gtrfreak Yah it barely fits in my sink to wash haha any larger and it'd def be tricky. Spicy beef fried rice sounds good! Got a lot of recipes in mind to try =D thanks for the view and support!

@@olivier2553 I def need to work on my temperature control. I still haven't figured they out yet on the cast iron. I've gotten pretty good at using stainless steel but still figuring out the temp control on a wok!

@@kingsleychan From what I see in most of the street vendors in Thailand, they use carbon steel when they are selling stir fry and use cast aluminium for deep fry.

@@olivier2553 I thought of getting a carbon steel wok, I have the darto carbon steel pan that I did a vid on. I just find it difficult to clean the carbon steel and not have the bottom or handle of the pan rust. I find with cast iron, the costing seems more robot to mitigate rusting. That and coz Im prob just a noob chef =D

@@kingsleychan I guess it would not rust if you use your wok daily :) I am just home cook myself and even worse, while doing Thai food, I am not even Thai :)

@@olivier2553 Hah true true. But still I'm just nervous the bottom of the wok or the handle will rust mostly because after I use my pans or wok I only season the inner part and rarely the outer or handle. Nice man, Thai food is yummy. Love the flavours

@@dperreno Ohhh staub has a Cast Iron? I need to check it out. I steered away from staub and la Creuset because I thought their cast iron is all enamel bottomed. What do you ususally cook in your wok?

@@kingsleychan Yes, it is enameled, though the Staub has a black interior finish. My wife is from Henan province, and she uses it all the time for everything from soups to stir fry.

@@dperreno hi Doug, ah gotcha. So then can you apply decently exteme heat on the enamel side? I was a bit nervous about that so I just got the cheapie lodge one. Oo nice henan cooking is delicious! I'm jealous of you =D I'm just tyring to learn how to make decent fried rice on mine Hah

@@thecapone45 Hahaha low on the tossing for sure. But it Cooks very good in my opinion! Good wok hey

@@aktionmancer604 haha yeppp 10.5lbs def not the typical wok, but so far it's been pretty good to cook in!

@@r_cab314 nice nice. I'm having a lot of fun cooking with cast iron! It still sticks from time to time, but I've found clean up actually quite easy. You thinking of using yours for a daily driver or jus to sear a nice steak every now and then?

@@PlunderRoad Woo nice nice. Yeah I love these guys and having a full metal dial, damn that's a good upgrade! Thanks for the view and comment. Appreciate you!

@@fv1291 Heh a little more oil def never hurts! Hah thanks for the view and comment. Audience from mexico! Sweet I feel extra special today =D

@@weasellyone2 ah cool, ive never tried the solstice but I do have a pair of altra running shoes that I find quite odd. The toe part ticks up so much. Maybe it makes running easier but I just use em for walking. Are the Solstice pretty low cushioning? I'm. Finding it hard to transition from my old shoes, ultra boosts to low profile no cushion! Haha my heels hurt =D

@@kingsleychan these are minimal cushioning but I did find them comfortable for me. They do suggest working you way down to 0 heel to toe and same with cushion. Not sure if the store Running Room is near you but this is where I got them from. Could always see if they have different ones in stock and try them on to see about comfort levels. They also have a treadmill that you can use to see how you are moving and might be able to suggest a better option for your gait. Once I find a pair of shoes that work for me I tend to stay with that until the stop making them lol.

@@weasellyone2 Ah yes there is a running room near me, I shld go check it out and try them on. Glad to hear I'm not the only one looking for 0 heel drop shoes! I like these new variant of wide toe box and zero drop shoes, the old school barefoot toe shoes look so odd. My only thing is, these shoes are still so darn expensive. I guess not mainstream yet. We're trend setters!!

@@kingsleychan haha I've had my Alta's since 2018. I don't run very much anymore, I'm a cyclist mainly.

@@weasellyone2 Heh me neither, I haven't ran in the last 6 yrs after I broke my leg and had surgery. Haha so broken =D I really ought to get into cycling. Great for the knees and cardio! You must have one of em super high end carbon fibre bikes ya?

@@deseremere haha the fail tho was, none of them worked. I ended up just using the cigarette lighter. It's a lease so didn't want to go through the firewall. What did you end up hooking your dash cam up to?

@@crisdus yep I did! When I first did the seasoning in my first vid of the 3 part series I did the whole thing. If you can't find the vid let me know! And I can get you the link. Did you get a darto pan recently?

Ah you must be in Europe? We also keep our butter in the fridge as well. Heh maybe it helps them last longer because of how the eggs are processed/treated from the start?

@@DacMad Yah I love this cover too. Dmx wasn't a huge artist, but I rmb when they did the soundtrack for the movie romeo must die. So good. So much nostalgia!

@@KimNguyen-zm7gi haha ya I agree with you. Some ppl call her wolverine, it's the whole mcu making all the male characters into females like Taskmaster and such. Kinda odd. I kinda wish they'd leave things as is

@@KimNguyen-zm7gi hi Kim thanks for the view and comment. Have you been collecting the hip hop variants?

@@kingsleychan No. Just got the Amazing Spider-Man because that’s the only one I liked. It’s Amazing Spider-Man.

@@KimNguyen-zm7gi cool. Asm books are def a keeper. Eveyrone loves the friendly neighbourhood Spidey. My personal fave cover amid asm 252, but only coz I'll never be able to afford an af15!

Agreed. ASM 252 is a key issue. Also check out Marvel Tales #137 (Nabisco Promotional Variant). Very affordable and looks great. Looks like the time of day is dusk. I have a CGC 9.6 for my collection.

@@weasellyone2 Hah hey Russell! It was just from Uniqlo! A Japanese brand that sells pretty basic clothes, they often have collabs and this was one of em! I really ought to get some Xmen tees for how I'm a big Xmen nerd!

@@ANDKCNYC hey andkc, check out demeyere pans. I wish I knew about them before getting this heritage pan. They have a lot more surface cook area. Expensive tho, but I guess pans like this you buy them once and never again! Check it out and let me know what you think!!

@@kingsleychan oh yes demeyere I hear are great their cooking surface overall! Buttt I don't trust the non riveted handles, and thats even b4 I saw ppl say they can fall off. If they had a riveted option similar to Hestan pans I would definitely buy! I love my Probond SS 12in, so far owned a few months and it fits 3 large slices for french toast. And they look awesome! Easy to clean! But looking 4 cheaper alternative like this eater pan

@@ANDKCNYC ah gotcha gotcha. Good pt tho, that would be a horrible thing if the handle fell off over time. Hah Probond hmm that's not a brand I've heard of. Will def need to take a look!

@@kingsleychan Hestan is the brand and Probond is their main SS Collection line, check out the titanium line too! Theyre expensive but they look so darn good lol

@@ANDKCNYC If you don’t mind Chinese made, Goldilocks and Misen both get excellent reviews. For a touch more than Heritage (but still considerably less than Demeyere and Hestan) there’s Made In….all have a larger flat cooking surface than Heritage with higher sidewalls.

@@brandonmetro7115 hey Brandon, thanks for stopping by and the comment! I never watched daredevil. Was that the one on Netflix? Let me see if I can find that episode on TH-cam

@@brandonmetro7115 is it the one where he makes an omlette?

@@kingsleychan oh yeah, I do believe is an omlette. I just remember him sprinkling seasoning and i thought if u and that pan. Hehe

@@brandonmetro7115 oh Hahaha nice nice. I just watched the vid of kingpin cooking his breakfast. But yeh the garnishment he does at the end looks delicious. Everytime I make an egg, all I want to do is eat it over easy coz I love the taste of the yolk. Whats your preferred egg cooking method?

@@kingsleychan me too, I love over easy and look took cook them that way every time. If I'm super hungry Ill make scrambled with 3 eggs. I think heat and timing is the key over ez.

@@r_cab314 nice nice! How are you liking the 12" sts? Do you find the bottom too small to cook more than one person's food? My other sts pain is a zwilling and it's more of a sauce pan, so this might take time for me to get used to. Whatcha got for your carbon steel pans?

@@kingsleychan havent used it yet. As far as the surface area i feel like its more than the carbon steel and cast iron although shallow. I have a matfer 11 5/8 and 10 and darto 8 inch? For everyday eggs. Cast iron is 10.5 i use a lot to cook for two people with about 9.5 surface and its been fine. I purchases the 12 inch because i planned on getting the 5 pc set. I think the surface area is going to work for cooking for more than two people.

@@r_cab314 gotcha gotcha. I can't wait to cook with this sts pan! Yah same here I use the 20cm darto pan for everyday eggs. Haha slowly collecting a lot of pans, but my kitchen def not enuf space for the full set!

@@zaramalik1766 hi Zara thanks thanks! Glad it was it was helpful. I love these weights. They're more than 10mm each in thickness.

@@mba849 it's the darto n20, so 20cm or around 7.8 inches. It's great I love it. Considering getting a larger one, but it's hefty just FYI!

@@kingsleychan I've got the Darto n27 so yeah... I know how heavy it is 🤣🤣🤣 I'm trying to sell it to get the Darto n25. N27 is toooo big for me P.s if you live in Toronto hmu if you want the pan 😁

@@mba849 ah haha gotcha. Darn no I'm in Vancouver. But for me I just use my cast iron for my big pan, I find the dartos so heavy it's almost cast iron weight ha. Hows your seasoning going?

@@kingsleychan I don't really like cast iron cuz I think they're a bit more rough (texture wise). I love how smooooooth carbon steel is, which is why I bought that hehe For the seasoning, my pan has turned blue so it's great. I haven't used it much (I literally cooked steaks a few times lmao) but I ended up getting a matfer 8 inch pan. It fits in my air fryer (it's a mini oven) and the seasoning on that is sooooo easy (literally just oil and put in the air fryer oven).

@@mba849 Heh true true. But.. Check out smithey cast iron pans, they're smooth as well. Also hella expensive tho =/. Nice nice matfer pans are beauty. Good choice. I don't rly like the de buyer coz the rivets gonna get sooo dirty over time

@@weasellyone2 that's a good trade, avg annual for asm 252 and others. I love the 252 cover. Poor man's af 15! What do you think of the PSA entering the comic book slabbing game?

@@kingsleychan I'm going to send some books to them that I already slabbed by CGC and see how the sell compared to CGC. How the sell price wise.

@@weasellyone2 Oooo that's a good experiment. I do wonder if the psa brand will commad higher prices. But I guess cgc is still the OG of slabbing. If I had a choice, not taking value into consideration, I think cbcs for comics and bgs is the best for cards. The inner sleeve makes a huge difference imo to protect the collectible

@@kingsleychan I have used CBCS in the past and the quality and durability are definitely better. But they still look clunky beside a CGC slab and sell slower and for less. With the issue currently happening at CGC with the inner wells bending the books is a real problem and they better solve it fast. I've been lucky not to have any books damaged but there is a definite bend happening. I have a box of 12 coming back and noticed they have placed a support along the back of the spine like they used to have in the past. I'm hopeful it helps.

@@weasellyone2 yeah the cbcs slabs just don't look as good or as official. I agree with you. One thing I like have cgc slabs is the handle on the back of the top part, so it's easier to pull them out of bins. The cbcs ones at flush. Yeah this banana gate issue for cgc is pretty serious. Hope none of your books coming back have issues The spine support sounds scary tho, if it presses into the book it might cause further damage. Unless it spans the entire length of the book?