End-Of-Life Purchases

I have most of my fun active life purchases done barring any major earth-shattering advancements. For snow, it's the furberg shape from 2011-2013 (167cm, 18scr, rocker, and reverse into tip and tail) and the 32 Ultralight2 boot. I don't see any reason to switch this setup in the near future or possibly ever, so I have enough backups to last me well into being a grey wolf.

My next EOL buys need to be for seating.....office chair and lounge chair. These will require some saving up for and I would like to get 20+years out of them. If I could comfortably pay for an Eames lounger and Embody chair, I would just call it done, but that's a lot of powder turns via helicopter...experiences over things. Used Steelcase and knock-off Eames are more my budget.

Most recent EOL buy was a King of Spades Steel D-handle shovel. It will be around for my nephews after my metal-detecting years.

Northshore bike rack.

Buy once, cry once.

I don’t know about end-of-life, but I have 2 pairs of Darn Tough socks that have been going strong for probably 8 years, and show no signs of giving up. I’ve gone through at least 3 pairs of Smartwool socks in the time.

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Originally Posted by iceman

No, I'm not dying, and this isn't about funeral plots or coffins. But I did have a birthday the other day and I'm officially old as a motherfucker now, so I'm trying to buy shit that will last the duration. Quality shit that will last longer than me. I started on this idea a while ago, so not all of this stuff is new.

Vanson Remington Leather Pea Jacket. http://www.vansonleathers.com

There's actually a whole thread where I try to find the perfect leather jacket. This is it. Or any Vanson, depending on your style.

It will be about broken in by the time I die. I actually sent it out to get beat up and it came back way stiffer than most jackets start out. Made in Fall River, MA USA.

http://www.boo-bee.jp/upload/save_im...fa27607fc0.jpg

No epaulets on mine.

Wolverine 1000 Mile Boot

http://www.highsnobiety.com/news/wp-...le-boots-0.jpg

Ankle height black leather lace-up boot. You need 'em. Made in USA.

Filson Medium Duffle. Made in USA.

http://workingperson.com/media/catal...mage_74543.jpg

http://www.filson.com/products/duffl...aProduct=1019/

Corter Black Bifold Wallet

http://shop.corterleather.com/collec...d-triple-black

^^^ This is the item that caused the list. Got it a few days ago. Last wallet I'll ever buy I'm sure.

All of this stuff has leather but that makes some kind of sense, leather takes a while to work in and the leather in all of these products is insanely thick strong and cool.

So whatchu got?

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Jr is gonna have some cool shit in a few years....

Here's a few more that also make great gifts and are inexpensive.

Knipex 5- or 6-inch Cobra pliers. They are cool and useful. imo, a must have for any toolkit. No complaints on the receiving end either, they really are cool.

Kokuyo Soft Ring Notebooks are very new to me but are seeming to be near perfect for spiral notebooks. They should end their life when the paper gets filled versus half way through when the wire spiral shits the bed.

For somebody who likes to modify, tinker w/ stuff and needs a good, reliable pen, the Zebra F-701 mod to hold Fisher refills is a fun gift. The pen is easy to carry in a front pants pocket. Plus, it's less than $10 and less plastic consumed until the end of it's life.

Lastly, Picquic screwdrivers are very useful and so far very durable. Made in Canada. I have the SixPac Plus and the only downfall are the bits don't seem to be heavy duty. That said, bits are easy to upgrade as the picquic chasis is capable of heavy use. A new version called the Dash7 is available. It's shorter and uses 2" bits vs. 3" for the sixpac. I still prefer a dedicated pozi 3 at home for changing bindings on boards, but for most else the picquic has it covered.

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Originally Posted by SKIP INTRO

... the Zebra F-701 mod to hold Fisher refills is a fun gift. The pen is easy to carry in a front pants pocket. Plus, it's less than $10 and less plastic consumed until the end of it's life.

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I bought a seven-dollar pen because I always lose pens and I got sick of not caring - Mitch Hedberg

Everyone needs one (or two) of these. Super easy to clean, super easy to care for, and will definitely outlast you!

Attachment 257936

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Corter Black Bifold Wallet

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This is the kind of thing that sucks. I have a couple great wallets that will last forever. Even more so now that I don't carry a wallet.

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Originally Posted by smartyiak

Everyone needs one (or two) of these. Super easy to clean, super easy to care for, and will definitely outlast you!

Attachment 257936

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we have 4 cast irons. 2 belonged to my wife's grandparents, and 2 I acquired some 25 years ago. I love having pans that will last my entire life.

That said, mine doesn't have that little grip handle on the opposite side, that would be handy. And that leather handle cover, man I'd like that too.

Mrs SumJong bought three different size iron skillets about ten years ago. We used them for a week or two then they ended up at the bottom of the stack of skillets and frying pans never to be used again. If I were single I'd use them and just leave them on the stove all the time. They're too heavy for wife and kids to manage day to day, waiting for them to cool, rinse and wipe clean, and put back under the cabinets. Hanging them from a rack over the kitchen table might be an option, but beyond that the lighter, no stick stuff is just way more easy day to day... if you have to put them away when not in use..

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Originally Posted by smartyiak

Everyone needs one (or two) of these. Super easy to clean, super easy to care for, and will definitely outlast you!

Attachment 257936

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I had one that cracked after a few years of use. I have no idea why. Didn't drop it in ice water while hot or anything. I just picked it up one day and saw that it had split.

We have a quiver of cast iron cookware, probably a dozen various sizes and styles; it’s all my wife will use.

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Originally Posted by SumJongGuy

Mrs SumJong bought three different size iron skillets about ten years ago. We used them for a week or two then they ended up at the bottom of the stack of skillets and frying pans never to be used again. If I were single I'd use them and just leave them on the stove all the time. They're too heavy for wife and kids to manage day to day, waiting for them to cool, rinse and wipe clean, and put back under the cabinets. Hanging them from a rack over the kitchen table might be an option, but beyond that the lighter, no stick stuff is just way more easy day to day... if you have to put them away when not in use..

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I store them in the oven when not in use.

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Originally Posted by Flyoverland Captive

We have a quiver of cast iron cookware, probably a dozen various sizes and styles; it’s all my wife will use.

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Not quite a dozen here but it is for sure my go to. Wife is finally coming around to their superiority.

I dropped a cast iron and it split in half.... one I got from my grandmother....


Sent from my iPhone using TGR Forums

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Originally Posted by old goat

My last (in both senses) roof was 30 years rated. No reason I could see for the 40.

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this guy.

55 gallon drum of lube.

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Originally Posted by Danno

we have 4 cast irons. 2 belonged to my wife's grandparents, and 2 I acquired some 25 years ago. I love having pans that will last my entire life.

That said, mine doesn't have that little grip handle on the opposite side, that would be handy. And that leather handle cover, man I'd like that too.

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Many of the older ones had a milled cooking surface too -- which makes for a much better non-stick surface than the cast-but-never-finished Lodges produced today. Milled ones are way nicer to cook on.

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Originally Posted by nickwm21

I dropped a cast iron and it split in half.... one I got from my grandmother....

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Ouch.

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Originally Posted by doebedoe

Many of the older ones had a milled cooking surface too -- which makes for a much better non-stick surface than the cast-but-never-finished Lodges produced today. Milled ones are way nicer to cook on.

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Which is why carbon steel pans are the new cast iron. Mucho smoove.

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Originally Posted by Dantheman

Ouch.



Which is why carbon steel pans are the new cast iron. Mucho smoove.

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Yea or take a lodge and sand and polish it smooth then reseason. I did that and it’s almost like a non-stick

Eh, my Lodge has that bumpy surface, but it's seasoned well and I can fry an egg on it.

I'm really, really trying to love cast iron. I follow all of the suggested SOP's to keep it seasoned. Keep waiting for it to be non-stick. Just never happens. I still pull it out and try every couple weeks, but EVERYTHING sticks to it.

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Originally Posted by GiBo

I'm really, really trying to love cast iron. I follow all of the suggested SOP's to keep it seasoned. Keep waiting for it to be non-stick. Just never happens. I still pull it out and try every couple weeks, but EVERYTHING sticks to it.

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there's always lots of debate about proper care (both initial and ongoing) and I don't know who is "right", but follow this from Serious Eats and I can't imagine it won't work.

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Here's how to build up the initial layer of seasoning in your pan:

• Scrub your pan by pouring a half cup of kosher salt into it and rubbing it with a paper towel. This will scour out any dust and impurities that may have collected in it prior to use. Wash it thoroughly with hot, soapy water and dry it carefully.
• Oil your pan by rubbing down every surface with a paper towel soaked in a highly unsaturated fat like corn, vegetable, or canola oil. Unsaturated fats are more reactive than saturated fats (like shortening, lard, or other animal-based fats), and thus polymerize better. It's an old myth that bacon fat or lard makes the best seasoning agent, probably borne of the fact that those fats were very cheap back in cast iron's heyday
• Heat your pan by placing it in a 450°F oven for 30 minutes (it will smoke), until its surface is distinctly blacker than when you started. An oven will heat the pan more evenly than the stovetop will, leading to a better initial layer of seasoning
• Repeat the oiling and heating steps three to four times until your pan is nearly pitch black. Pull it out of the oven, place it on the stovetop to cool. Your pan is now seasoned and ready to go

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Maintenance

People are irrationally afraid of caring for cast iron. The truth is, once you've got a good layer of seasoning, cast iron is pretty tough. You can't scratch it out with metal utensils. You can't destroy it by using soaps (modern dish soaps are very gentle on everything except for grease). To maintain and build on it, all it takes is to remember a few key points:

• Use it often. A good layer of polymers should build up slowly in thin, thin layers. This means using your pan as much as possible—particularly for oil-based tasks such as frying or searing. Avoid cooking liquid-based dishes in the pan until it has acquired a reasonably good nonstick surface
• Clean it immediately after use. Removing food debris is much easier from a hot pan than from one that has been allowed to cool. If you clean your cast iron skillet while it is still hot, chances are all you'll need is a tiny bit of soap, and a soft sponge. I'm particularly wary of this at dinner parties when a well-intentioned guest may decide to chip in after dinner and get a little too generous with the elbow grease, potentially scrubbing out some of my seasoning
• In most cases, avoid tough abrasives. These include metal scrubby scouring pads, and cleaners like Comet or Bar Keepers Friend. The scrubby side of a soft sponge should be plenty for most tasks
• Dry thoroughly, reheat it, and oil it before storing. After rinsing out my pan, I replace it on a burner and heat it until it just starts to smoke before rubbing the entire inside surface with a paper towel lightly dipped in oil. Take it off the heat, and let it cool to room temperature. The oil will form a protective barrier preventing it from coming into contact with moisture or air until its next use

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I don't follow this exactly, but close enough. It works.

If you want the cooking and durability benefits of cast iron without the maintenance issues, Le Creuset makes sweet enameled cast-iron frying pans. You can use detergent on it or toss it into the dishwasher, no problem. It also helps you get rid of annoying disposable income.
https://www.williams-sonoma.com/prod...ature-fry-pan/
https://www.williams-sonoma.com/prod...-omelette-pan/

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Originally Posted by Meadow Skipper

If you want the cooking and durability benefits of cast iron without the maintenance issues, Le Creuset makes sweet enameled cast-iron frying pans. You can use detergent on it or toss it into the dishwasher, no problem. It also helps you get rid of annoying disposable income.
https://www.williams-sonoma.com/prod...ature-fry-pan/
https://www.williams-sonoma.com/prod...-omelette-pan/

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I think I will have to gift myself one of those pans

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Originally Posted by b-bear

I think I will have to gift myself one of those pans

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I love mine long time.