![Trying roasting raw coffee beans for the first time. Any advice? [1600x1200 - 482KB]](https://pic8.co/sh/t1Hjlh.jpg){kind=link}
Maybe goodwill will have you a nice stainless 8-10” pan. Also, they will get a patina. Lovely gloss brown really, reminds me of a variant of black chrome. But it’s ten oils that have hardened into a coating. Unfortunately it also affects flavor so every so often get some bar keepers friend and scrub it off.
Maybe goodwill will have you a nice stainless 8-10” pan. Also, they will get a patina. Lovely gloss brown really, reminds me of a variant of black chrome. But it’s ten oils that have hardened into a coating. Unfortunately it also affects flavor so every so often get some bar keepers friend and scrub it off.
I actually do have stainless steel pans as well, I just don't use them much except for a Revereware one I like for eggs sometimes.
I actually do have stainless steel pans as well, I just don't use them much except for a Revereware one I like for eggs sometimes.
A deep saucepan over a fry pan works best for the chef flip technique, you need the room for the bean wave to roll up the side and crash down. It nicely keeps them off their flats and limits surface exposure time though.
A deep saucepan over a fry pan works best for the chef flip technique, you need the room for the bean wave to roll up the side and crash down. It nicely keeps them off their flats and limits surface exposure time though.
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