/ck/ - Food & Cooking

>>11804930
Has it already been an hour since the last "Hurr durr yurr pan is turrbull" thread?

>>11804935
no, serious thread. who the fuck goes to /ck/ to shitpost?

>>11804938
Lonely people.

>>11804930
They're nice. There's no best type of pan. Different types are useful for different things. Use the types that work for what you're cooking.

>>11804938
um are you aware of McChickens?

>>11804941

>>11804998
Stop being reasonable

>>11805807
Make me.

>>11804938
catbloggers

>>11804930
They're great as a dutch oven.

They aren't great as skillets. They'll do the job, but you can't get them as hot as bare CI without developing chasing.

>>11805960
>chasing
what's that?

>>11806209
The surface basically shatters and a web of cracks spreads across it.

>>11804930
They're great as dutch ovens/braisers because you get the beneficial thermal properties of cast iron but can still develop a fond, and they're non-reactive which is nice if you're simmering liquids in them for many hours.

They're not as good as bare cast iron for skillets, though- you can't get them as hot, and they lose their nonstick properties.

>>11804930
no. you cant preheat them to high temps

>>11804938
hungry ppl
fatass binge eaters
alcoholics

>>11807936
i’m all 3 of those and i’m generally pretty civil

>>11804930
An enameled cast iron frying pan treads closely into the "why" territory.
It's heavy, heavier than usual and it simply takes a beating, no different from regular cast iron or carbon steel; the advantage is that you can cook acidic food on it for... an additional hundred dollars spent?

I own a (plain) cast iron frying pan and a carbon steel pan, along with several enameled dutch ovens.
Enamel has its place, a frying pan isn't one of them.

>>11806240
>>11805960
You're thinking of crazing.

>>11804930
No, high end stainless steel is better in every way. Enameled cast iron is second best, though.

>>11804941
and vegans

>>11804938
/pol/, /tv/, /int/, /sp/, /fit/, /mlp/, and recently a few strange autists from /v/.

Either way we have this thread about three times a day.

>>11804938
me

>>11804938
i came for pictures of food and stayed for bantz.

in all seriousness tho, i only own stainless steel pans with thick bottoms. am i missing out?

>>11810358
different tools for different jobs. There are 4 main types of pans. I'd suggest that the average cook would benefit from 3 of them, probably not the 4th.

Stainless: for when you want to generate a fond for delgazing to make pan sauces

Nonstick: for delicate foods which stick easily

Iron or Carbon Steel: For high-heat use, searing, and baking

Copper: for delicate emulsified sauces, candy making, and jams (the average home cook probably doesn't need this)

>>11804938
Invaders from the shitpost boards who don't know how to have a conversation.

>>11810358
Stainless steel is very nice.

>>11810384
>Iron or Carbon Steel: For high-heat use, searing, and baking
They're also great for open fire and grill use.

>>11810474
Absolutely yes, though I don't know how often the average person does those things.

>>11804938
Literally every board has shitposters

>>11804930
>pan
Enameled cast iron is wasted in pan form. Cast iron will do fine, and sometimes you want stainless steel instead (when using very high heat, or just want something that isn't fucking heavy).

>t. owns and uses the fuck out of a Le Creuset stock pot

>>11810500
The average person can lick my taint and balls, no one comes to 4chan for average.

>>11804938
hungry people

>>11807959
Enamel doesn't have its place. What special dish are you making which you just had to buy that piece of trash for?

>>11811785

>>11804941
Shut up!

>>11807936
SHUTUP SHUTUP

>>11804938
me

>>11804930
i'd like to have a nice enameled pan.. Staub, or that other brand
but i don't think i'd use it all that much
maybe more in the winter for stews or whatever
we have a few other 'specialized' pieces of cookware so.. yea.. more stuff to waste money on i guess

>>11804938
I do

>>11806273
>They're great as dutch ovens/braisers because you get the beneficial thermal properties of cast iron
if you shove it in the oven it matters jack shit what the cookware it made out of because it gets heated evenly from all sides

>>11804938
huh?

>>11816471
Nonsense. The color and surface finish of your cookware makes a huge difference as to its effectiveness at absorbing radiant heat in an oven. The black color of iron or carbon steel is best. Hard-anodized aluminum is a dark gray color and that is good too. A bright enamel or shiny stainless absorbs less energy from the oven, therefore cooking more slowly.

You can see evidence of this on packages of brownie or cake mix. Note that the instructions give different cooking times/temps for different colors/types of pans. that's not to say you can't make all pans work for most tasks, but there certainly is a difference between different materials.