To be fair, I think the knife was in the shape of a santoku, which is a chef's knife that's relatively unique to Japan characterized by its sheepsfoot blade as opposed to the typical drop point found on Western chef's knives.Im happy they touched on how carbon was a blacksmith guild secret, but "tools in shapes she's never seen"? A frying pan and knife?
anycase thanks for the chapter!
Im happy they touched on how carbon was a blacksmith guild secret, but "tools in shapes she's never seen"? A frying pan and knife?
anycase thanks for the chapter!
other than a super lack of taste in foods or ppl being gourmets and such, i'm sure the 'average' person/adventurer in world might consider it a 'waste' to use steel for cooking utensils versus like weapons/armors but it's good he's able to recreate some stuff. imagine ppl's mind being blown if he had a pressure/rice cooker (although while it's not super rare/done before, it'd be nice if rice already existed in this world so protags aren't always going "I miss rice so much" each time, considering, while JP rice might be specific/diff, rice is in almost every big culture/continent [i don't mind fried rice but i always preferred the mexican orange rice i got as a side from mexican/taco places versus just steamed white rice in places])It looks like cast iron skillet style pans really didn't exist until the 19th century when stoves became popular. Before that all the cast iron pots and pans had legs to be able to sit on top of a camp fire.
As for steel, I had no idea just how long it has been around.
other than a super lack of taste in foods or ppl being gourmets and such, i'm sure the 'average' person/adventurer in world might consider it a 'waste' to use steel for cooking utensils versus like weapons/armors but it's good he's able to recreate some stuff.
hopefully at least the spoons/forks aren't made of copper or something that'd rust easily (altho invention limitations aside i can totally imagine that being an 'on purpose' thing to require citizens to replace their utensils every year or so lol)I didn't even think about that, I always use properly seasoned cast iron. Steel would probably be worse for most things because it isn't porous enough to season properly...
While there were a few off shoot specialty type pans like the spider, they really didn't change much. Riveted handles are mostly for the ease of manufacturing ( but there is some back and forth on solid vs riveted over best quality )To be fair, I think the knife was in the shape of a santoku, which is a chef's knife that's relatively unique to Japan characterized by its sheepsfoot blade as opposed to the typical drop point found on Western chef's knives.
As for the frying pan, it looks like it's one of the ones you'd see in a commercial kitchen, where the handle is riveted on and the entire thing is a very specific proportion, which looks quite different from medieval frying pans.
It looks like cast iron skillet style pans really didn't exist until the 19th century when stoves became popular. Before that all the cast iron pots and pans had legs to be able to sit on top of a camp fire.
As for steel, I had no idea just how long it has been around.
When I Googled "medieval frying pans", the ones that came back all had really, really long handles, probably because the cook would want to keep their hands out and away from the fire itself.While there were a few off shoot specialty type pans like the spider, they really didn't change much. Riveted handles are mostly for the ease of manufacturing ( but there is some back and forth on solid vs riveted over best quality )