/ck/ - Food & Cooking

>>13673490
You can season stainless pans like they're cast iron. And you're exaggerating the sticking issue--having a properly preheated pan and letting your food naturally release isn't difficult unless you're a total dipshit. Have a (you), retard.

>>13673498
im not. i meet chefs that say they own nonstick specifically for eggs, fish, and pancakes.enjoy your clogged arteries. stainless is so retarded that you have to use wine or broth to deglaze the shit that sticks.

>>13673490
>Cast iron is vastly superior for red meats and forms a fantastic crust and you can form a semi non-stick coat by seasoning it

Your "superior" antique ass iron meme pan disintegrates if a single tomato is within a hundred mile radius. Stainless doesn't need to be babied with seasoning.

>>13673490
>oil makes you fat
nice try sugar industry kike

>>13673539
enjoy destroying your heart with partially hydrogenated vegetable oils
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551118/
https://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/in-depth/trans-fat/art-20046114

>>13673547
tldr fatass

>>13673507
A non-stick 12" certainly has it's place for foods like eggs, fish, and pancakes. For everything else, stainless is fantastic. All the benefits of cast iron without the bullshit maintenance, rules, and tremendous weight.
>"Stainless is so retarded that you have to use wine or broth to deglaze the shit that sticks"
????????????
Nigger what? If I'm keeping the fond, then I'm going to be deglazing with some sort of liquid regardless of what kind of pan or pot I'm using. What the fuck are you on about? How else are you going to deglaze your pan? If I'm cooking something like chicken pieces, I'll use a bit of stock and butter to deglaze and make a pan sauce. I'd do exactly the same thing in a cast iron, aluminum, or non-stick pan. Actually, I wouldn't be searing meat in a non-stick pan at all, because you can't get the heat high enough without the non-stick coating turning into toxic shit.
>>13673547
>he doesn't cook with olive, avocado, or animal fat
How do you even propose properly browning food without fat? Don't tell me you're trying to sear meat in a dry non-stick.

>>13673552
t. increasing his chance of heart disease by glugging cupfuls of oil in his stainless pan so it doesnt stick

>>13673562
Have you even cooked with quality stainless, or are you just regurgitating some contrarian bullshit you read here from another faggot that makes fast food threads?

>>13673561
so now i need to keep 3 types of pots and pans in my college studio apartment? what exactly does stainless do wonderfully better than non stick and cast iron? i use my dutch oven to braise tough meats like lamb shank and brisket into wonderfully tender flavorful meat, searing, deep frying, bread making, steaks, spaghetti, soup etc.
>>13673568
did you even read the articles retard? partially hydrogenated vegetable oils are terrible for your health. i have to cook with stainless everytime i go to my parents house and end up having to use a disgusting amount of oil and doubling my calories just to get shit not to stick. the food isnt remarkably or amazingly different than what a good nonstick or cast iron does

>>13673490

You dont need more than a teaspoon of oil to make stainless steel pan non-stick if you know how to use it.

Also, yes, I am aware it is seasoning only in the culinary sense of the word, that is "making it non-stick" before the chemistry autist chimes in again.

How to properly prepare a stainless steel pan to keep your food from sticking:

1. Heat the clean, empty pan on your stovetop.
2. Pour in a quarter tsp of water when the pan is hot.
3. If the water sizzles and boils off the pan is not hot enough yet, keep heating.
4. If the water doesnt evaporate but floats and rolls around the bottom like a puddle of quicksilver (Leidenfrost effect) the pan is hot enough.
5. Now wipe the pan completely(!) dry with a dish towel, pour in some high-temperature cooking oil (e.g. canola) and coat the pan thoroughly by spreading it with a kitchen tissue or a spatula.
6. Keep heating the pan right up to the smoke point of the oil, keep it at that temperature for a minute.
7. Pour out the excess cooking oil and let the pan cool down to the desired temperature.

Wa la, you now have a perfectly non-stick stainless steel pan. The non-stick coating will last through all frying until you strip it off with dish soap or acidic stuff.

>>13673582
this dipshit just read about bad oils and thinks all oils are bad now.
way to fall for the kike's dubious research to get you to buy cookware that actually has hazardous chemicals in them that leech into your food when you get the temp too high.
hydrogenated oils ARE terrible cancer for you but full natural fats are some of the healthiest things you can consume. Grass fed butter has incredible health benefits along with olive oil.

>>13673582
Stainless does everything cast iron does aside from sheer thermal capacity, and can even be seasoned like cast iron to give it non-stick properties. Did you just skip reading that bit because it was inconvenient for you? Fully-clad stainless can be used without seasoning it, can be sanitized without ruining the seasoning cast iron requires, it's lighter-weight, heats far more evenly, still holds heat well, doesn't impart metallic tastes in acidic foods, and can be cleaned in a dishwasher if your time is actually worth something to you. The only real barriers are cost (lol poorfaggot fell for the liberal arts meme) and space (again, poorfaggot shit). And your point about "hydrogenated oil blah blah blah" is nullified by using fats that aren't hydrogenated.

Your real problem is that you're fucking poor, and stupid.

>>13673490
>he's adverse to using fat
Using fat isn't bad, that's basically just how you make nice food. It's especially how you make vegetables nice. You're a shit cook if you think fats are bad.
>he never roasts vegetables
>he never makes a salad with oil in the dressing

I think people who are totally adverse to cooking with fat, generally view cooking as a 'health activity' with the aim of losing weight, to counteract their routine behavior of eating absolute garbage and the fact that they don't exercise and they're overweight. It's not a healthy relationship to have with food.

I cook with rice bran oil, butter and olive oil. Sometimes duck fat, coconut oil or ghee. Meals are mostly vegetables. I don't eat crap or want to eat crap. I make nice food.

I use stainless, cast iron and non-stick pans.

Suck my dick.

are you not using any oil on your nonstick pan?

>>13673490
>You have to add a bunch of oil
Only if you're a fat retard.
Oh wait, you're posting on /ck/

>>13673490
you don't "need" oil, you can just add splashes of water or stock
fat cunt

>>13673582
>so now i need to keep 3 types of pots and pans in my college studio apartment
HAHA HOLY SHIT.

>>13673547
>bro unhealthy fat is unhealthy
>...
>fat is unhealthy

>>13673490
>You have to add a bunch of oil to stop it from sticking
No you don't
>pancakes, crepes, omelettes, eggs, fish, and ground meat and red meats
There exist more dishes than those, simpleton

Teflon hates high-temperatures and has a very short life-span.
Cast iron is too niche for general cooking but has its place
Aluminum reacts with acids, turns fish and other white meats grey and has laughable heat retention
Stainless Steel (Even a very old one) can be seasoned to be as non-stick as brand-new teflon, resists heat a lot better, retains heat, is scratch-resistant, does not require such care as cast iron, and will not wrap to hell like aluminum.

The order goes
>Copper (which is topped with stainless steel)
>Stainless steel
>Cast iron
>Crome
>Teflon
>Aluminium

The "seasoned" cast iron is a big fucking meme. Its just white people shit that they dont clean their pans. Same type of people who grill on local park grills with their meat flat on it