

I want it to be a successful product, that I can buy, and will be supported for a useful number of years. $800-1200 feels OK for that. $2000 feels like Apple Vision territory.
Jesus, man: haven’t you ever been excited about a thing before it’s on shelves? Speculated about a sports game before it’s over? Talking about your anticipation is part of the fun.








Got a https://www.amazon.com/Vollrath-Carbon-Steel-Fry-Pan/dp/B001TA773I to use on my induction. Seasons very much like ground cast iron, seems to sear and brown much better than my stainless (and far better than nonstick). It’s basically a stamped steel sheet, mill texture, smooth but not mirror. I don’t use the stainless anymore. The bottom of the specific pan I got is not flat, but slightly domed, so there’s always a dry spot in the middle with a ring of oil around the edges, which isn’t great, but I was shocked how noticeably different from stainless it behaved. It’s a hot, flat surface: what else is there?