Floating House Probs... Time to Move!

[@SShellbee]

i love watching your trees change with the seasons as your days go by, simply thank you for this window into your slice of heaven

[@timmorin69]

I swear you two sound like you would be a blast to sit by a camp fire with and have some wobble pops!!! Great video as always! See ya next week!!

[@KeepingAfloatWiththeJoneses]

im not sure what a wobble pop is but I'm game for some wobbling and popping! -Brandon Jones

[@timmorin69]

@KeepingAfloatWiththeJoneses wobble pops = beers because after you have enough of em, you're wobbling on your feet. Hahahaha

[@KeepingAfloatWiththeJoneses]

hahaha love that. the more you know! & yes sounds like a blast 🤠

[@carterb43]

I cook with a stainless pan that came from a restaurant kitchen. If you heat the pan before you put the oil in or spray it, your food won’t stick. Easy to clean. I love it!

[@lindanoland-pv1pb]

I grew up with cast iron and magnalite. I have a large collection of both and some are 50+ years old. If I were you I would buy ceramic, NOT stainless steel. I recently bought a frying pan by Tasty, something I happened upon at Walmart. It’s inexpensive and incredibly durable. It is ceramic covered stainless steel. Nothing sticks!! I do wipe it down with a light coat of oil, occasionally. It’s not like cast iron that has to be oiled after each use to keep it seasoned but the oil helps preserve the ceramic. I’m 73 years old and cooking is my therapy. I’m constantly cooking large dishes and sharing them with my family. I love y’all’s channel and look forward to each episode! ♥️

[@jeanyates6259]

Love seeing your laundry drying on your porch! Have a great winter ( if it ever cools down ) . I enjoy your videos

[@annap2188]

Stainless steel convert here: it’s super easy to use just do the water test to make sure the pan is hot enough and make sure the pans have a 18/10 engraving on them- something to do with the level of stainless steel to other metal ration for the safest/best pan. You will get used to cooking with it super quickly! :)

[@KeepingAfloatWiththeJoneses]

🙌 thanks!!

[@wdjones4735]

I have used All-Clad stainless steel cookware for years. The secret to food not sticking is to preheat the pan before you add food. Also I use olive oil non stick cooking spray. These pans last forever! Some of my pots and pans are 25yrs old. They still look brand new.

[@earthbybike]

I have a set thats 10 yrs old. Yes pre-heat AND never cook over med heat. With Stainless you won't ever need to heat over med heat.

[@KeepingAfloatWiththeJoneses]

25 years wow! That’s amazing! Thanks so much for the input.

[@gigisummers1877]

Thank your for your environmental narratives and science background. Admire your lifestyle😊

[@amandaroberton1143]

I cooked with stainless steel for many years and love them. Yes, It takes time to adjust how to make them non stick. I recently went to cast iron and use 2 pans for everything I cook on stovetop. I moved into RV so had to downsize my pans and I will not go back to all the pans I use to have. Cast iron to me is so easy, non stick and much easier to clean than stainless. I do have a large insta pot crockpot, it is cast iron with enamel so you can use in crockpot, on stovetop and in oven for those larger meals. Good luck on your journey. Either or is great choice. Maybe start with one pan and see how you like it.

[@KeepingAfloatWiththeJoneses]

Thanks for the input! 🫶 I think starting with 1 and getting a feel for it is a great idea. No need to waste a bunch of $$ if it isn’t my jam 🙌

[@susandixon3970]

I thought it was just about time to move the house…I hope we get to watch it. I sure enjoy you all and am now starting to rewatch your oldest videos again.

[@KeepingAfloatWiththeJoneses]

❤️❤️ aw that’s so sweet. Sometimes it’s fun to watch the old videos for the “nostalgia”, but then as an editor I sometimes have a hard time watching them because there is a lot I would do differently now that I’ve had a lot more practice 😂 all part of the process though and it’s fun to see where we were in past stages of life!

[@TheBlindAcorn]

Neat video!

[@KeepingAfloatWiththeJoneses]

Glad you enjoyed! 🤙

[@vonheise]

Stainless has a learning curve if you are used to non stick pans. We have a small set, but use non stick too as stainless has to be heated first and if you don't things stick. You can sear a steak with or without oil, but the skillet has to be hot. The meat will stick at first, then turn loose when ready to turn. The pots are like most other pots and keep forever. If you like what you have, I would stay with it; cast iron is great. Cinder block: For anyone else ignorant & confused, I am old enough I should have known, but back when coal was burned extensively, the residue or ashes were called cinders which were added to concrete blocks to make them lighter and were called cinder blocks. I couldn't find if they were as strong as concrete. They are still made but not as common due to few coal burning power plants. Live and learn... I done been edgumacated. 🙃

[@KeepingAfloatWiththeJoneses]

Haha interesting, the more you know! 🙌

[@vonheise]

@@KeepingAfloatWiththeJoneses We use stainless for things we will be cutting like pizza, meatloaf, lasagna etc. because SS won't cut or harm you or flake off like non-stick.

[@MadameButterfly1]

I bought a set of Revere Ware stainless 35 years ago and I cook with them everyday. My husband is a welder and taught me to never use high heat with them. That’s the secret!

[@BevRich-y8u]

The moon in the sky above the hilltops behind the house that was another cool shot, good job 🤙😀

[@KeepingAfloatWiththeJoneses]

I thought so too! 🤠 thanks!!

[@chandrasutton4669]

Love the winter location!!!😊🎉❤ Whoot Whoot

[@KeepingAfloatWiththeJoneses]

💙💙💙

[@janiedillingham3190]

Oh my goodness, I totally LOVE my stainless steel pan! I had always used nonstick pans, but decided it was time to branch out. So, I started researching stainless steel . Stainless steel is oven safe to (at least) 500 degrees, so you can start that really thick chicken breast on the stove top and finish it in the oven. You can heat a stainless steel pan up nice and hot and sear a steak perfectly without causing the pan to warp. Also, the temperature remains consistent across the pan. I always thought food would stick to stainless steel, but it's just a matter of learning how to cook with stainless steel. Put some oil in the pan, let it heat to around 365 degrees, then add your chicken, steak, or whatever you're cooking, and . This is key. Whatever you're cooking will naturally release from the pan if you just leave it alone! A filet mignon cooked in a stainless steel pan is just absolutely delicious! Heat the pan with a little oil to 365 degrees, add the steaks, wait about 3 (or 4) minutes, turn them, cook for a few more minutes, reduce the heat a little, add a whole lot of butter, and baste the steaks in butter until they're to your desired doneness. (Adding some fresh rosemary to the butter while basting adds another layer of deliciousness to the meat.) I have an All-Clad copper core stainless steel pan. Bought it as a second (it had a little dent on one side). I also have an infrared (point and shoot) thermometer that tells me when the pan's hot enough to cook. (They're under $20 and I use mine all the time.) So, yes! Get yourself a good stainless steel pan, learn to cook with it, and you and Brandon will be the happiest people on the water! Just know there is a bit of a learning curve. I learned from watching on KZbin. He taught professional chefs to cook prior to retiring in Florida. Now, he teaches the world to make delicious meals via KZbin!

[@TerryFalan]

Hi guys! T&C sending our love to all 3 of you! Have a great week!

[@MsLally5]

I use Stainless-Steel pans and love them! I use butter to keep non-stick and I use the metal scrubbers to clean if required.

[@kristined7767]

Hi! We love carbon steel pans❤ Works like cast iron pan, but much more lighter. We never had before cast iron and also struggled first, but now we love them❤

[@smokymountaindave-outdoora2124]

I tried the bling sauce you recommend and it’s the total nuts! My boat looks teriffic!!!!!

[@melindarains3130]

Looking forward to seeing how far you two go.

[@KeepingAfloatWiththeJoneses]

💙 us too! thanks for joining us on the journey

[@charlesbrowne5307]

I cook almost exclusively on stainless now since we bought an induction range. Used it prior some as well. Stainless is great as long as you know to preheat it some and then oil it (either spray or pour in). The reason basically is that this opens the "pores" a bit and after that nothing will stick. You can burn stuff on like any pan but once you get used to it I'll bet you will really like it. Depending on your desire for heavyweight pans or lighter will influence the brand you by. We have kitchen aid, all clad and a full set we recently got from a Brazilian maker that we REALLY like. The brand is Tramontina and they have a great website. We bought our set on Wayfair and the price will stun you compared to others. Very high quality, I would call it medium weight compared to my others. Happy shopping!

[@KeepingAfloatWiththeJoneses]

We have gotten a lot of recs so far for both tramotina and all-clad 🙌 thanks for your input!!

[@GrizzBeaver]

A must see movie documentary is "Dark Waters." Good luck with winter!

[@JoeyMcSmokey]

I've never seen you're channel but I love it. You guys have a beautiful set up and steward it beautifully. As far as cooking with stainless steel..... I was raised by 2 generations of chefs. Think Julia Childs with a stern Austrian twist. I've cooked with stainless steel for 4 decades. The trick is to get copper bottom, very good quality. Build the heat slowly and deglaze slightly, when needed, throughout the cooking process to keep from burning and at the end. Stainless is perfect for deglazing after the meat or veg has cooked, whether stove top or in the oven, making a glaze or gravy. Then soak through to clean. buy quality, take care of it and you won't have to buy again. It's bulletproof.

[@KeepingAfloatWiththeJoneses]

Awesome tips, thank you! & welcome aboard, appreciate you joining us 🤙

[@Charlotte-bn4gp]

You guys ROCK!! The best tip I can give you on stainless steel is go ahead and invest in good, thick pots and pans. My son got me a set 20 years ago and they are great. The frying pan was left on the eye accidentally and popped the bottom, made a "pimple" on the bottom. I still use it to brown hamburger meat and make spaghetti sauce in. I fry my over medium eggs in my cast iron frying pan. And I make the best cornbread in my little corn shaped cast iron pans. So much crispiness!!🤗 I recently bought a cheaper set and they are fine but have to slow cook in them or they will stick. Hope this helps. Happy 🍂 Fall y'all!!!🍁 NC foothills fan, love and respect your lifestyle!!!💖🤗💖

[@KeepingAfloatWiththeJoneses]

Thanks for the input 🧡🧡 appreciate you! Happy happy fall!!!

[@kellymay8678]

Moving to your area as soon as our house gets built! Watching your videos makes the waiting a little easier ❤️Hoping to meet you two soon!

[@KeepingAfloatWiththeJoneses]

How exciting! Whereabouts if you don’t mind me asking?! ❤️❤️

[@kellymay8678]

@ FLE! ❤️ Can’t wait to have a Carolina Home!

[@KeepingAfloatWiththeJoneses]

Yay!!!! Congrats!!

[@kellymay8678]

@ can’t wait to be your neighbors!!

[@Dan-rg9rw]

Moving the house on laundry day, Nice! Thanks for the video! It was cool how you removed the bones from the fish dinner, would be cool to understand how that cooking works. Thanks again.

[@Zoe-c9z]

Shark doesn't have bone only cartlege

[@KeepingAfloatWiththeJoneses]

When trout is cooked through, the bones just slide right out 🙌 most of them anyways haha, always a few strays but that’s ok. I baked that one in the oven on 400°F for maybe 20 min after stuffing it with marinara sauce & lemon juice, which kind of marinates into the meat as it cooks. Pan frying is best for filets, but oven baking makes it super easy to get the bones out without having to fillet it if you aren’t great at that (I’m not lol)

[@elisabethe8055]

Stainless steel pans. Oh yes. Got them and will never go back. One thing to know is heat it up, lower the temperature and put the food in it. When you put meat or fish in it, leave it and it will stick, but release after a short while. If trying to free the food to early you will butcher it. It will be "cooked in" and once in awhile i give it a rub with steel wool. You will learn and you will appreciate the durability and effortless use it will provide you. Non stick items should be banned, p-fas and "leakage" from the surface is a long run issue. You will figure the stainless steel pans out, i promise! Got to say though, i love my cast iron pans to! Harder to maintain, but so good..

[@KeepingAfloatWiththeJoneses]

These are awesome tips. Thank you!! 🙏 Does what you said about meat releasing after a short while and how you shouldn’t mess with it before that point apply to eggs too? or is the protocol different lol? eggs are so pesky sometimes even in nonstick so I feel like if I could keep them from sticking to stainless then I’ve made it! 😅

[@MadameButterfly1]

@@KeepingAfloatWiththeJonesesjust add a dab of butter or use your nonstick spray for eggs on a lower than normal temperature and you will be good to go.

[@elisabethe8055]

@@KeepingAfloatWiththeJoneses apply to eggs to! Make sure to use butter or oil it will work. :)

[@HikeMichigan]

Agree with tips above. One more tip, if food does stick bad to stainless (occasionally happens even to experienced) add a bit of water bring to boil, shut off heat and cover with lid or cookie sheet to steam for a few minutes. You can easily scrape food then. I use both stainless and cast iron.

[@SJLamb-te3dt]

I love my cast iron but after carpal tunnel they somehow seem to get heavier and heavier. Stainless steel is no cast iron but it is do much less wrist strain. Ive pretty much stopped using the cast iron except when the recipe calls for oven time.

[@terryrigdon1802]

Ya'll are so stinkin cute..... And i love your dog.❤

[@KeepingAfloatWiththeJoneses]

❤️❤️❤️

[@FrankJ-e4e]

Love watching y'all and keeping up with the mountains. Was born in Bryson and miss it.

[@KeepingAfloatWiththeJoneses]

❤️❤️ sounds like they’re calling you back for a visit?!

[@swl9270]

Our lake , Watauga rose 20 plus feet in 24 hrs. Of course we catch the run off from Boone NC. We had some boats to sink at the marina.😮 I went out for long paddleboard rides this week and walked the rocky beaches as TVA spilled us. I saw many deer tracks and pretty sure I saw a bobcat track. It was sure peaceful this week! I’ve used stainless steel for 41 years of marriage now. What’s your question about the stainless? Revere Ware the old that sometimes you can find at a thrift store in the best. Copper bottomed and I believe 18 gauge is what you want. It takes getting used to using a stainless skillet. I still use cast iron for most frying anyway. I did score some heavy heavy stainless skillets that are if chef quality at a thrift store. So keep you eyes out!

[@KeepingAfloatWiththeJoneses]

Oh man, sorry to hear about the boats sinking!! Does watauga have floating cabins too? Yes, it’s been a lovely week!! Thanks for the tips on stainless! Finding a good quality one at a thrift store would be ideal for sure 🙌

[@barbaraalexander4715]

I will try that. Thanks!

[@pamdavidson6978]

I love my stainless steel cookware. I mostly use cast iron for frying but I’m Leary of using Teflon coated cookware too.

[@sherw6456]

We have only ever used cast iron and stainless steel for as long back as I can remember...non-stick = ew! (Will say no more!) I do also still have a few pieces of old-school "blue cornflower" Corningware since that is also inert and harmless and good for some things. Never had any issues with sticking on any of them. Biggest thing is making sure pans are the right temp to cook on/in and properly greased. Too low of temp, and stuff definitely will stick more, especially eggs, I find. We live off-grid and cook primarily outdoors on a propane grill that has a a searing burner on the side, or on a 2-burner Coleman campstove indoors if the weather is really sh*tty. Hope that is good info for you. :-) Love your videos, and learning about life on a lake...we are on the windward side of Hawaii Island, and so while we are very close to the ocean (2 blocks), it definitely is not a place I would want to try floating and living on, like y'all! Take care!

[@KeepingAfloatWiththeJoneses]

Thanks for the cookware tips 💙💙 jealous that your weather allows you to primarily cook outside 😻 Yes I don’t think a floating house on the ocean, let alone the windward side of an island, would go over too well 😅🙈

[@DocumentedJourney]

I have stainless and cast iron. I go back to my cast iron all the time! I should probably get rid of the stainless

[@BevRich-y8u]

Hey, that was a cool Sunset shot through them trees.. Good job 🤙😀

[@xoniwebmaster1]

I have Stainless and the trick is to get the pan hot b4 adding oil and let the oil just start to smoke b4 cooking. Nothing sticks that way.

[@StephanieRuby09]

We use cast iron and stainless only. Got rid of all teflon years ago. Instant pots and air fryers are also not safe. Your fish meal looked amazing! Will you ever do a video where you give details and close ups of your wedding rings? Your engagement ring looks huge! I was wondering what type of stone it is?

[@KeepingAfloatWiththeJoneses]

Cast iron and stainless only is where I’m headed I think! 🙌 The engagement ring is a lab grown diamond 💍😊 pear shaped, solitaire. Ever since watching Blood Diamond I always wanted a lab grown one hahah, Brandon did good 🥰 both bands are rose gold, and the wedding ring stones are moissanite. 🤍

[@carlapierle8623]

Your food looks delicious! Love my cast iron but not well versed in stainless steel. I bet Iko loves this time of year, both for the cooler temps AND more surface to roam! We winterized our camper this week. It's always bittersweet.

[@KeepingAfloatWiththeJoneses]

For sure, Iko is getting into her groove but she would prefer it be much colder 😆 it’s coming! Aww, when do you break the camper back out in the spring, is March too early? March feels like it’s really not far away all the sudden, time flies!

[@carlapierle8623]

@@KeepingAfloatWiththeJoneses April is usually when we open the camper back up just to be on the safe side (Indiana). Then comes the fun of sweeping up a gazillion dead Asian beetles (those fake ladybug looking things that BITE). 😂

[@judischarns4509]

I use an iron skillet most of the time. I love stainless steel and have used it for over 50 years. If you are frying make sure the pan is hot and is well oiled. A cold or just warm pan will stick. With stainless steel pots you can get things steaming and with the lid on it you can turn the heat off and the food will continue to cook. I used to have a stainless steel griddle that was great for pancakes, French toast, and grilled cheese. Loved it but it warped. Stainless is the only thing other than my cast iron I use.

[@icky007]

Love my All-clad pans. So good, heavy, heats quickly, and assembled in Pennsylvania.

[@jodimcfarland1280]

Scary clock moment!! Coming from California I no longer hang paintings or shelves above my bed!

[@KeepingAfloatWiththeJoneses]

I know right, it hit so hard I was sure i’d lost teeth for a second! Alas, thank goodness it felt worse than it was. And yes, being on the fault line out there that makes sense! I hope you didn’t have to learn the hard way too 🙈

[@oriolesfan7807]

​​@@KeepingAfloatWiththeJonesesyou're very fortunate you weren't 'clocked' (intended pun) worse than that, especially to your eyes and head.

[@leannregister8884]

We use ceramic cookware and haven't had a problem with our food sticking. It is also easy to clean.

[@Lobo4ever]

I'm cooking with gas... on stainless steel primarily! Stainless steel is easy to clean, easy to maintain, but for me, there's no one perfect metal. I have always kept one 10" and 12" cast iron skillets, and added 1 Tramontina 12" teflon coated skillet (for cooking eggs only) into the mix about a decade ago. As my quite expensive calphalon teflon set failed, I replaced each piece with a quality stainless steel pan (all-clad, cuisinart) which I picked up by cruising discounters (TJ Maxx et al), online sales and specialty sales. This enabled me to get the right pan for my needs, as I needed them, and spread out the cost, over a couple years. (The Tramontina pan--used in many pro kitchens--is inexpensive enough that you can toss it when the first scratch appears. That said with a silicone spatula and a water rinse, the pan will last many years.) I own the Tramontina dutch oven too--love it for bread making! Except for the egg skillet, I will never have to replace my cookware again, and look forward to handing it down one day. Good luck with your decision.

[@KeepingAfloatWiththeJoneses]

Great tips, thank you! ❤️❤️

[@oneamericanpatriot108]

"Slumber" riiiiiiiiiight.

[@getfreshflo122]

Oh I was wondering if Hex Clad was just another form of teflon! Yeah, too good to be true. I swear by All-Clad if I'm doing SS, and clean with Bon Ami or Bar Keeper's Friend. Generally stick to my trusty cast iron. I love watching your house boat, what a cool way to live. Thanks for letting us watch!

[@KeepingAfloatWiththeJoneses]

They definitely are not upfront about it, when we bought them we couldn’t find that info anywhere on their website, the only info about the coating was that it’s got “diamond dust” in it and about the hexagonal ridges. But alas… it’s indeed just an expensive nonstick pan. 🙃 Thanks for the tips! Glad you’re enjoying the videos ☺️

[@johngilbert1047]

We have found ceramic coated frying pans are fantastic. Easy to clean, food doesn’t stick…just a little butter, oil, or Pam.

[@joandonnelly7206]

I use my stainless pan some but I like my cast irons better, I can fry an egg no stick. Make sure they are seasoned well and heat the pan before cooking.

[@pegz.3959]

I like heavy stainless for sauce pans and maybe Dutch oven but I love cast iron.

[@angiebrewer9960]

You sure get some beautiful sunsets! If you look on KZbin you can learn exactly how to use stainless. The water test is spot on. Wait until it dances. I got an expensive set last year for Christmas and I am in love with it!! It’s heavy AND not made in china! 😊 Brand name is Tramontina, made in Brazil. Cheaper than made in the US.

[@KeepingAfloatWiththeJoneses]

Sure enough, all those clouds from the moisture in the air make for great sunsets 😍 We’ve gotten quite a few recs for that brand! 🙌 thank you!!

[@justlittleoldme49]

My suggestion to you is cast-iron, because once you cure it, it becomes a nonstick pan. And the only thing that leaches out is iron, which is good for you . On the other hand stainless steel pans still leeches out heavy metals.

[@KeepingAfloatWiththeJoneses]

I do love my cast iron & it ain’t going anywhere 😍 stainless steel is majority iron too though! It contains a couple other metals (like nickel) in small amounts to be aware of for sure, but the studies that demonstrated those metals leeching required 20+ hours of continuous cook time to achieve those results. Personally I’m not planning on that! 😆

[@pandapower63]

You literally got clocked! Ouch!

[@KeepingAfloatWiththeJoneses]

😂 exactly

[@gailbernhart1389]

Answering so many questions! Things I need to know about living on the water!

[@KeepingAfloatWiththeJoneses]

💙💙💙

[@debrakrause8893]

Ceramic pans are great, but of course keep your cast iron too.

[@kkprrn]

Stainless is good! They stick a bit more than cast iron or carbon steel, but you can mitigate that pretty well by getting the pan nice and hot with your cooking fat before adding the stickable stuff. I mostly use the stainless for acidic things like tomato based sauces, or sautéing veggies, though can for sure make eggs with a few practices. Consider carbon steel though, its like a lighter weight cast iron and it will for sure take a season be darn near non-stick.

[@jnjenkins]

Have used 18 g stainless for 30years. They are great

[@dwightblack9881]

I have All Clad and Tramontina. Can't tell the difference. Make sure the tramontina is Tri-clad and made in Brazil. Heat it before cooking, then spray it or add oil. Don't overheat the pan and never pour cold water into a hot pan. It will warp the bottom. Wouldn't have anything else. When cooking any meat , when the meat has browned on the bottom it will release itself.

[@JPA34698]

Stainless is great, you just have to make sure it is HOT before you put anything in it to cook, otherwise food will stick.

[@PrestonWicker]

Love your videos!

[@KeepingAfloatWiththeJoneses]

Thank you! Glad you’re enjoying! 🙏

[@aaronbruckelmeyer]

Carbon Steel. I perso ally have 2 sizes of the MISEN brand and they are amazing and when seasoned similiar to the cast iron you already have stay non stick as desired.

[@markgosser9578]

Dogs are the best, I see how much you guys love Ico. Probably spelled her name wrong, sorry!

[@KeepingAfloatWiththeJoneses]

We’re so lucky to have her ❤️🐾

[@suzannehicks5856]

Cast iron and Revere ware. The best

[@kimmorgano8778]

I just think the thing about stainless is when you first put the food using some kind of oil, I use avacado oil) dont touch it for a few minutes, especially meat. At first it sticks but releases after a few minutes. And alway get a heavy bottom pan which distributes heat evenly.

[@KeepingAfloatWiththeJoneses]

Appreciate the tips! 🙌

[@cynthiacook7768]

I'm first. Love you both!

[@KeepingAfloatWiththeJoneses]

🥰❤️❤️

[@MrBreeeeeze]

I love my All-Clad stainless set. It's pricey but great, the only thing I don't cook in it is eggs as they stick more than I would like. Otherwise clean up is a breeze and for the more difficult stuff I use Barkeepers Friend

[@KeepingAfloatWiththeJoneses]

Thanks for the input! I swear barkeepers friend can take anything off of anything 😆 that stuff is magic!

[@Ghost_Recon_Actual]

Hot pan-cold oil; foods won't stick. I learned that 30 years ago from an old chef on PBS, and it works every time. I'm talking about a super hot pan, not a hot pan. By cold oil, I'm referring to sitting in the cupboard, not the fridge.

[@KeepingAfloatWiththeJoneses]

Great tip, thanks!!

[@StElmosFire53]

Is that potable water ? Where does it come from ? A well on shore ?

[@svgal1382]

I believe they are actually hooked to city water. The lines run to all of the houseboats.

[@caryvielhauer9743]

@@svgal1382 You are correct!

[@lacylobdell7455]

I disliked stainless - everything stuck and I spent more time scrubbing than I did cooking - and I continue to love my cast iron🤷🏻‍♀️

[@adamday7366]

I cook with stainless aluminum cast iron and carbon steel. They all have their purpose. I prefer cast iron and the carbon steel they are both seasoned the same. I also recently bought a hammered steel pot that you season. I would personally look into that. It a veteran owned company.

[@LarryeWhite61]

No stainless steel pans but, 5 years of using a stainless steel griddle with my LP grill. Keeping it clean is NO big deal. If you've ever eaten at a Japanese Hibachi style restaurant with the LARGE SS Table they cook food for 8 people at once. Water/steam/hot towel right after cooking is the key.

[@TABrown-xh7xc]

Cast iron definitely for skillets, I do use stainless for pots but try and find the older multi ply stuff better made

[@KeepingAfloatWiththeJoneses]

Awesome, thanks! Any particular brand recs?

[@danieljones7096]

Cast iron. Once you get it seasoned they are great.

[@jacobvantuinen5426]

I like stainless ok but think that cast iron is way nicer.

[@petgranny194]

I heat my pan before adding my olive oil. May look like thing stick but nope, and it cleans up like a dream kmay need a little soak). A little Bon Ami or Barkeepers will keep it shining bright.

[@jonathanfounds9810]

Hot pan, cold oil things wont stick. Tell Brandon,Founds says hello

[@KeepingAfloatWiththeJoneses]

What’s up buddy!!!! how you been? -Brandon

[@StElmosFire53]

I use all different sizes cast iron. I have one medium stew size cast iron for beans, stews etc. I have 2 newer sauce pans for pasta rice etc but I saw a video of a woman cooking long grain white rice in alittle oil then broth in a iron skittle so I may try that and is it works I’ll use that way.

[@sallycripe2697]

Haven't used stainless yet, but it'll be my next (and last) set soon.

[@KeepingAfloatWiththeJoneses]

You & me both! Most likely asking santa for a couple pieces lol so if you happen to get it before christmas, let me know how it’s going ☺️

[@sallycripe2697]

@KeepingAfloatWiththeJoneses Will do!

[@JAMESMT-mm6zl]

Stick with your cast iron. Much easier to maintain and cook with. Stainless has its own problems. If you like your cast iron stick with it. Thanks for sharing.

[@KeepingAfloatWiththeJoneses]

I really do like it 🙌 I use it for most things & will continue to! there are just a few things I regularly cook that it doesn’t handle well, and that i’ve read damage the seasoning, such as acidic foods/sauces. So I would love to find another slightly more versatile option to pair with my trusty cast iron for the dishes I currently have to use my nonstick pans for if that makes sense. Just need a new sidekick! 😋

[@JAMESMT-mm6zl]

@ I’m 74 years old, and most of my cast iron came from my grandmother. I cook everything in it, including tomato based sauces. My grandmother wouldn’t make spaghetti sauce (or as she called it “gravy”) in anything but cast iron. I tried the stainless pans, the only good ones cost a fortune and still don’t heat evenly. Tell Brandon to take a sanding wheel and polish out the hexclad in your pan, then treat it like a regular steel skillet. Good luck.

[@RebelCowboysRVs]

The clock? Been there... Wasn't a clock, but a router. Dropped 5 feet off a shelf on to my face a 4 in the morning.

[@KeepingAfloatWiththeJoneses]

Oh nooo. I’m not glad that happened to you, but I am glad to not be alone on the middle-of-the-night-object-hitting-face trauma 🙈 definitely sucked!!

[@mezanian]

Retired Chef here.. using stainless is tricky, until you learn. Watch some YTUBE videos, then watch some more experienced tutors. Spend as much as you can, quality lasts a lifetime. ❤ tip 1, keep the heat medium, always.😊

[@KeepingAfloatWiththeJoneses]

❤️ thank you!!

[@mikejansen1515]

I will never use stainless kookwear again. Stick with coated cast iron.....the non stick type. Cast iron regulates and spreads its heat better....

[@Permimama1]

Double clad Stainless steel.

[@overwatch2671]

Me, I'm a cast iron nut. I have the late 1800 cast iron, right on up to the newer stuff. My idea is to stick to what you know. Now, with that said. Try a stargazer cast iron pan. Then buy you a glass lid for it. I bought the lodge glass lid. Truly the best cast iron pan on the market. I have the 10" and the 12" I promise you. You will quit looking for a new way to cook

[@KeepingAfloatWiththeJoneses]

Thanks for the tips! 🙌

[@JacquelynHoward-iq7wg]

Go stainless!!!!

[@oneamericanpatriot108]

This might seem an odd question, but one that I feel compelled to ask none the less. How long do you have to wait between flushing and turning on the sink? Do you utilize the lake water for drinking or cooking?

[@KeepingAfloatWiththeJoneses]

There’s no wait, you can use any of our water-drawing appliances in conjunction with one another at any given time. Is it not like that at your home or why do you ask haha? & no we don’t use the lake water directly, we are on city water but of course the city water is the lake water - just saves us money to let the city do the treating instead of treating it ourselves.

[@jenniferhooks2454]

Do you all have a vehicle you keep onshore, maybe at the marina?

[@KeepingAfloatWiththeJoneses]

Yep!

[@pepperwatson7784]

No stainless steel just carbon steel pans that’s what my father used and he was a MasterChef. They’re not as heavy as cast-iron but they are still kind of heavy and they last forever just say no to Teflon or the enameled ones. They don’t last either.

[@kimjones5366]

Is there ever a time when you miss living on land and if so when.

[@KeepingAfloatWiththeJoneses]

Truthfully, never ever! 😍

[@Robertbush-s7t]

Not all of us can more our house around on our yard

[@moriahbowers9473]

Look at Carraway cookware. Ceramic and nontoxic

[@KeepingAfloatWiththeJoneses]

Thanks for the tip 🙌

[@RobertFraser-g3x]

What breed is that beautiful dog please 😊

[@KeepingAfloatWiththeJoneses]

American Akita 🤍

[@kimmorgano8778]

Are there any floating houses that dont have to move when the lake levels drop?

[@KeepingAfloatWiththeJoneses]

We’re the only ones in our harbor that do move actually! Because of the topography of the particular cove we’re in. Down the lake where we did the trash cleanup though, almost all those houses get moved in the winter (or just sit right down on the lakebed if the owners don’t care) because their coves are very shallow in that area. So it just depends on the spot

[@cassiebanks]

Like almost everyone else, I'm team Stainless Steel. Same notes as the others, heat the pan until when you drop a couple of drops of water into it they dance, then lower the temp down to cooking temp and add oil. I can't remember the last time I had something stick to my pan. Even if I cooked something like alfredo sauce too long, you just put it in the sink with some water to soak and it comes right off. I recommend that you not buy cheap stainless steel pans. There's something about black smudge being on the Walmart brand stainless steel from China which has something to do with poor polishing of the steel or something.🤷‍♀ The only way to get it off is to leave olive oil in it to sit for I don't know how long, then wipe it out with a paper towel, wash with dish soap and hot water and pray. If the black smudge keeps up, just take the pan back. I had some old "gas stove" stainless steel from my grandmother (not flat on the bottom). I would recommend you get a pot with the flat bottom base on it. It spreads the heat more evenly and if you are ever in a position you HAVE to use an induction stove you don't need to go buy new pans. (Found that out the hard way.) If you buy a set of pans, make sure you check them very carefully. I bought a Cuisinart pan set from Home Depot (only place I could find a set with see-through lids at a decent price) and I didn't notice for almost over a year that one of the pan's stainless steel had a tiny void inside the pan. I'm not exactly sure what's leeching out of this tiny hole, but I don't use that pan much and I have mobility problems so packing it up and sending it back to Cuisinart wasn't on my list of things I could do at the time. Be sure to check all your pans closely for any tiny areas the stainless steel didn't cover. If you have hard water, you want to consider powdered Bar Keeper's Friend (not the liquid - it's too harsh). You'll need it if you get hard water stains or oxidation spots on the pan (you can use a vinegar mix too, but Barkeeper's Friend is quicker). _"When undissolved salt is added to a stainless steel pot (or water boiled dry, as in my case) the chloride in the salt can attack the passive layer of chromium oxide, leaving pockmarks where it removes the oxide."_ You should avoid prolonged exposure to salty water, vinegar, etc. Heavily scratched or pitted stainless steel will leach metals. One last note: If you're going to buy a pan set, get it during Black Friday this year. Once the tariffs start it will raise the cost of everything because the components to make the pans in America likely come from China. The Cuisinart web page on Amazon says the Country of Origin for their pans is China as well.

[@KeepingAfloatWiththeJoneses]

Excellent and thorough tips, thank you!! 🙏

[@sharonmcgrath323]

Did you find your GoPro?????

[@KeepingAfloatWiththeJoneses]

😂❤️ nope! Spent allll last winter looking for it every time I took Iko potty. Probably buried way under the mud and such by now 🙈 Lol just gotta take the “L” on that one!

[@sharonmcgrath323]

@@KeepingAfloatWiththeJoneses i was hoping and praying you would find it!!!!

[@KeepingAfloatWiththeJoneses]

🥲 me too! I appreciate that. All good though, lessons were learned & good came from it in a few ways 🙏

[@oriolesfan7807]

I'm curious how you feel about your fans visiting.

[@KeepingAfloatWiththeJoneses]

I’d say a fan showing up to someone’s front door in any context, floating or not, would be an invasion of privacy haha. We have lots of viewers come visit the lake and boat by the house at a respectful distance (as any boater, fan or not, ought to), often they meet Brandon while he’s working at the marina or myself as I am coming/going from work in the parking lot. It’s always great to run into our viewers in a public space context like that and get to meet them. ❤️

[@StElmosFire53]

How do you get electric ?

[@Charlotte-bn4gp]

Solar and a generator back up...love their lifestyle 💖🤗💖

[@Rob-r2s]

You can get All Clad cookware which is very nice stuff. What about welding up a CNC aluminum boat kit for extra money. CNC Marine offers aluminum kits.

[@communicracy]

frying and stir frying carbon steel. Sauce pans stainless steel

[@glendavis9663]

👍👍

[@richardwhite3711]

porcelain / safe enough for your toilet, safe enough to cook on LMAO ROTFL and we all know the benefits of cast iron !!!

[@KeepingAfloatWiththeJoneses]

😂😂 motto to live by!!