/ck/ - Food & Cooking

[Anonymous No.11538734]

>OLD TOOL GOOD
>NEW TOOL BAD

[Anonymous No.11538744]

I'm gay btw. Not sure if that matters.

[Anonymous No.11538750]

>>11538744
It matters, OP, as it explains everything.

[Anonymous No.11538752]

>>11538734
Glad we clarified that.

[Anonymous No.11538764]

>>11538734
Cast irons are cheap, super versatile, long lasting, easy to maintain, heavy. The only reason you would dislike cast iron is if you are a retard that can't figure out how to season their pan

[Anonymous No.11538778]

Cast iron fags are the new vegans.
The fedora of cooking

[Anonymous No.11538788]

>>11538734
I like cast irons and I also like steel and copper

[Anonymous No.11538853]

[spoiler]s o u l

[Anonymous No.11538870]

>>11538764
this

[Anonymous No.11538887]

>>11538734
Tassie rape me with bowling ball!

[Anonymous No.11538906]

>>11538764
Similar to shaving with a straight razor. It's a process that was perfected 100 years ago - scrape blade across face.
There's definitely fags who fetishize it, but the alternative is paying $20 for a triple blade plastic piece of shit every other week

[Anonymous No.11538911]

>good tools good
>bad tools bad

[Anonymous No.11538934]

>>11538764
>The only reason you would dislike cast iron is if you are a retard that can't figure out how to season their pan
how about the fact that the food you put in the middle gets burnt when the ones on the edges are raw?

[Anonymous No.11538936]

>>11538764
Or you want something that actually spreads the heat better, like, say, basically everything that isn't cast iron. Of course, if all you cook is fried chicken and cornbread, you won't notice the difference. Also if you're a broke NEET, this is obviously not an option
>>11538906
Imagine being this stupid. You can get several year's worth of DE blades for $30, have fun scraping your dovo against a belt for 5 hours every time you need to shave

[Anonymous No.11538946]

>>11538734

>OLD TOOL BAD
>NEW TOOL GOOD

[Anonymous No.11538997]

>>11538936
Good luck finding a pan that spreads heat better in the same price range as a cast iron

[Anonymous No.11539008]

>>11538997
See "broke NEET".

I've been cooking on the same heavy copper skillet for the last 6 years, that's $3.50 a month, or less than you spend on your nightly craft beer

[Anonymous No.11539032]

>>11539008
I've been cooking on the same cast iron for 8 years, i found it in my parents cupboard. Calculate the value of that for me gayboi

[Anonymous No.11539037]

>>11539032

[Anonymous No.11539138]

[Anonymous No.11539152]

I just use Teflon when it scratches I buy another one, feels good not being African tier poor

[Anonymous No.11539200]

>>11538734
>If its new it must be good!

[Anonymous No.11539207]

>>11538734
But that's objectively correct.

[Anonymous No.11539368]

>>11539152
And how does it feel using shitty pans?

[Anonymous No.11539395]

>>11538934
You need to preheat your pan. Put your pan in the oven set the temp and wait 20 to 30 minutes. I do this for spatchcock chicken but set the oven for 500

[Anonymous No.11539428]

>>11539368
They aren't shitty at all, they work for everything including searing things.

[Anonymous No.11539429]

>>11538934
>how about the fact that the food you put in the middle gets burnt when the ones on the edges are raw?

The only fact there is that you put large pans on small hobs. Don't blame the pan for your inability to use it correctly.

[Anonymous No.11539433]

>>11538734
I don't get why people dislike the simplest implementation of a frying pan that doubles as a fucking medieval weapon.

[Anonymous No.11539435]

>>11539428
>they work for everything
Not very well.

You sound like some kind of idiot redneck mechanic
>>different tools and shit? Nah, I don't need those. This hammer can do everything....

Cast Iron and nonstick are both kitchen essentials. Different tools for different jobs.

[Anonymous No.11539442]

>>11539433
Simple. Many people are stupid and they don't use the pan properly; as expected this gives poor results, for which they blame the pan rather than realizing the real problem lies between their eyes.

[Anonymous No.11539446]

>>11539435
Non stick is not a kitchen essential. It does nothing well. Carbon steel or copper? Sure. Non stick definitely not. Its the best way to tell someone can't cook if they use nonstick.

[Anonymous No.11539460]

>>11539428
You're cooking on a piece of plastic. And no they don't. Fuck off faggot.

[Anonymous No.11539461]

>>11539446
>It does nothing well.
It does the not-sticking part pretty damn well.

>> Its the best way to tell someone can't cook if they use nonstick.
I see plenty of 3-star chefs with nonstick pans in their kitchens. How many do you have, oh great master Chef?

[Anonymous No.11539462]

Fuck this stupid Jap way of thinking. “more steps=more better”, cast iron folded 1000 times. If I buy something, I want to use it immediately, not have to do some voodoo bullshit to get it working.

[Anonymous No.11539468]

>TOOL BAD
>TOOL GOOD

[Anonymous No.11539476]

>>11539468
>TOOL GOOD
>TOOL BAD

[Anonymous No.11539477]

>>11539461
>its good at non stick
So is every pan if you know how to use it. I'm not even going to bother with your mendacious claim.

[Anonymous No.11539490]

>>11539477
PTFE's nonstick properties are far superior to other materials, even if you "know how to use it".

Also, you forgot to answer my question about how many Michelin Stars you have?

[Anonymous No.11539494]

>>11538936
Copper and CI are good for different things. I wouldn't do heavy searing, baking, or pan roasting in a copper pot, and i wouldn't try to make delicate sauces or other things that require very fine temperature control in a cast iron. They're not mutually exclusive, they're different tools for different functions.

[Anonymous No.11539496]

>>11539462
>I want to use it immediately, not have to do some voodoo bullshit to get it working.
Which you can do. Most cast iron comes already seasoned.

[Anonymous No.11539498]

>>11539494
Exactly.

[Anonymous No.11539510]

>>11539490
T-two

[Anonymous No.11539512]

>>11539496
I don’t have time in the morning to wait for a cast-iron pan to heat up when I’m making eggs

[Anonymous No.11539513]

>>11539510
Pleb.

[Anonymous No.11539518]

>>11539512
The only eggs you should be making on cast iron is frittata.

[Anonymous No.11539525]

>>11539512
I wouldn't use a CI skillet for eggs either. That's what nonstick is for. Different tools for different jobs.

That said, your goalpost moving has not invalidated your silly "voodoo bullshit" claim, and don't lie: you have the extra 30 seconds it takes for a CI pan to warm up, even if that means you have to make one less shitpost on your phone toy.

[Anonymous No.11539563]

>>11539435
Yes they work, why are you getting angry at a pan, imagine not being able to use a Teflon pan properly lmao
>>11539460
Yes they do, I've cooked in Teflon for years, maybe you should learn to use one. Imagine not being able to use such a convenient, simple pan. Lmao.

[Anonymous No.11539578]

>>11539563
Enjoy cooking on your plastic baby toy.

[Anonymous No.11539587]

>>11539578
I do, a lot of people enjoy my cooking, I'll keep using Teflon while you get mad at a pan.
Protip :learn to use one

[Anonymous No.11539591]

>>11539494

Underrated post

[Anonymous No.11539599]

>>11539587
It doesn't take any special skill to use. In fact it's probably more beginner friendly than normal pans. But I'm glad you and your gay friends enjoy cooking on plastic baby toys. You do you.

[Anonymous No.11539611]

>>11539599
>he's still mad at a pan
ROFL

[Anonymous No.11539624]

>>11539494
why wouldn't you do searing or pan roasting in copper? because the tin lining? you know you can get stainless lined copper, right?

[Anonymous No.11539638]

>>11539611
>I can't think of anymore bullshit refutations so I'll just call him mad
Brilliant.

[Anonymous No.11539650]

>>11539624
You can and there is nothing wrong with doing so. However, cast iron does have better heat retention.

[Anonymous No.11539652]

>>11539638
You are mad at a pan imagine that

[Anonymous No.11539653]

>>11539624
I'm not that guy, but in my case:
I wouldn't sear in copper because it's thermal mass is lower than CI, thus CI is a better choice.
I wouldn't pan roast in it either because CI's black color gives it better emissivity and ability to absorb heat in the oven.

Copper is a godsend for things that require quick changes in temperature, like emulsified sauces which easily split. But I certainly wouldn't choose it for searing or roasting.

[Anonymous No.11539658]

>>11539652
I guess I'll have to imagine it, yeah.

[Anonymous No.11539665]

>>11539653
the "thermal mass" thing is overstated, it matters for ovens where the heat comes as much from convection as from radiation, but for stovetop it's all coming from the flame. copper can absorb all the flame contact area and pass the energy to where it's needed most, whereas with iron you get a cold spot where the meat hits it and it's going to struggle to come back up to temperature

[Anonymous No.11539668]

>>11539665
>copper can absorb all the flame contact area and pass the energy to where it's needed most, whereas with iron you get a cold spot where the meat hits it and it's going to struggle to come back up to temperature

I have tried both. CI is easily superior.

CI lets you "store up" heat via thermal mass. Think of it like saving money in your bank acct before a big purchase. Copper sucks for that.

Can you cook a steak or whatever in a copper pan? Of course you can. But it certainly wouldn't be my first choice. Different tools for different jobs.

[Anonymous No.11539674]

>>11539665
It's the opposite, really.

[Anonymous No.11539683]

>>11539668
Yes, like saving up money vs just having a higher income. Better just to have the high income, no?

I've cooked steak on copper, and I've cooked it on cast iron. Copper wins easily. Now, I've got a shitty rental stove with like a 4 inch burner ring, so all the fire is concentrated in one spot, maybe if you've got a really fancy stove putting out 50k btu over a perfectly even area, cast iron might come out ahead for this purpose, I don't know. Just going from personal experience.

[Anonymous No.11539688]

>>11539674
No it isn't, really.

[Anonymous No.11539693]

>>11539665
I wish everyone had to take a thermal dynamics class so they wouldnt say stupid shit like this.

[Anonymous No.11539695]

>>11539688
It is. Cast iron does a better job of retaining its heat when food touches it. This is one of its main selling points. I'm not sure where your confusion started but it's pretty common knowledge.

[Anonymous No.11539730]

>>11539683
> Better just to have the high income, no?
Absolutely. But in this case "income" is the power of the stove. How many BTU/hour it has. A copper pan and a CI pan would have the exact same "income" if we used them on the same stove. The difference is that the CI pan lets us save up more heat in advance.

>>11539693
You and I both.

[Anonymous No.11540252]

>>11538778
I use a cast iron all the time and agree with this. I do have to say, I have NEVER had a pan clean this easily though.

[Anonymous No.11540264]

>>11539730
>A copper pan and a CI pan would have the exact same "income" if we used them on the same stove
But that just isn't true. The iron pan lets a lot of the energy just roll past it and into the surrounding air. The copper pan soaks it up better. In this case the stove is like the general economy and the pan is like the individual's actual earning potential.

[Anonymous No.11540267]

>>11538778
Cast iron is old as fuck, you're trippin dog

[Anonymous No.11540303]

>>11540252
You realize the value of cast iron and you still agree with him? Are you fucking retarded? Veganism is pointless faggotry. Cast iron actually has a useful purpose. Kill yourself.

[Anonymous No.11540328]

>>11540264
>The iron pan lets a lot of the energy just roll past it and into the surrounding air

No. That misunderstanding is why I wish everyone had to take a thermo class.

Go read the section on heat transfer in Modernist Cuisine. Then read the sections on pan materials.

[Anonymous No.11540388]

>>11540328
Always fun when someone tries to cite something he thinks is "obscure" hoping that the other person can't just easily look it up

I might suggest you refer to vol.2, pp43-44, where it agrees with me, and not you.

[Anonymous No.11540411]

>>11538734
Pan shot! PAN SHOT!

[Anonymous No.11540434]

>>11540388
>>11540328
In short
>evenness is a function of conductivity and burner size
>small burner = you need better conductivity
>better conductivity either from thicker pans or better material
>2.5mm copper = roughly 7mm aluminum
In your case you're dealing with about 5mm of iron. Iron is about 1/4 as good as aluminum, which in turn is about 1/2 as good as copper.

So, good luck finding a 16mm thick cast iron pan, I guess.

[Anonymous No.11540479]

>>11540411
https://youtu.be/MhdSi-4Zl8s

PAN SHOT!

[Anonymous No.11540483]

>>11538764
>heavy
Pre '65 cast arns are lighter than modern lodge cast arns

[Anonymous No.11540738]

everyday i wake up and put tree resin in my fireplace and light it up by rubbing two sticks together, then i go out to my pasture and slaughter a pig. Once i butcher the pig and remove its belly i take 30 minutes to prepare my cast iron pan to fry it. My wifes boyfriend loves the natural flavors that come from this traditional method.

[Anonymous No.11541231]

>>11538734
my cast iron is shit, it doesn't heat evenly.
I used to have a really good one I bought in nicaragua but I lost it. it hurts

[Anonymous No.11541264]

>>11540479
Everyone in those "old west" movies always looks way too healthy and well dressed

[Anonymous No.11541343]

Listen everybody. You need to understand basic physics. Different metals have different specific heats. The thickness of the metal will also affect its conductivity. Thin metal will conduct energy directly through it. Thick metal will transfer heat more slowly. If you want an even and steadier heat, use a thicker pan. if you want heat that's rapid and adjustable, use a thin metal. Copper is more conductive than iron, and thick iron is less conductive than aluminum. Use the tool that suits the application. If you don't know what Im talking about, you need to reconsider the CIA degree that your parents paid for.

[Anonymous No.11541441]

>>11538734

Ive just been microwaving most of my stuff. it works really well if you figure out how to do it right.

[Anonymous No.11542641]

>>11541231
>my cast iron is shit, it doesn't heat evenly.
But Jesus, that is actually how it's supposed to work. Take a thermodynamics class like me.

[Anonymous No.11542665]

>>11539435
>he doesn't know how to grill with just a hammer

[Anonymous No.11542676]

>>11540267
so are tattoos, but theyre trendier than ever

[Anonymous No.11542681]

old tool is ok

[Anonymous No.11542685]

>>11538911
you asian?

[Anonymous No.11543409]

>>11538734
Cost of manufacturing and resources have gone up exponentially. Producers are always looking for ways to cut corners to increase profit margin. 9 times out of 10, older products are objectively better than newer products. Usually if they arent, it’s because of new manufacturing and machining processes that weren’t available back then that allow for better tolerances and precision during manufacture. This is mostly true with internal combustion engine rotating assemblies; now you can have an engine with .003-.005 inches of tolerance in the rotating assembly compared to .008-.015 of yesteryear, along with developments like overhead cams or enclosed systems like fuel injection that are subject to less wear and elemental exposure.
I understand this is a shitpost, but if you can educate even at least one person every now and then, maybe 4chan boards wouldn’t be such a fucking joke.

[Anonymous No.11543418]

>>11539008
I’ve been cooking on a cast iron pan that was passed down from my great grandmother that was traded for in 1913 with a day of yard work

[Anonymous No.11543440]

>>11538936
Even most people with decent money don't want to spend 9k on a pan.

[Anonymous No.11543542]

>>11543440
9k is the price of solid silver. You can get a brand new heavy copper pan with steel lining on ebay for the price of All Clad because soccer moms get them as gifts and are afraid to "ruin" them by taking them out of the box, so they'd rather just not have one at all.

[Anonymous No.11543663]

>>11543542
Why would you use solid silver when you could just microspray platinum. It doesn’t tarnish like silver and copper has like 96% the head conductivity of silver. People are weird

[Anonymous No.11543671]

>>11543542
Thought the post I quoted was more of a "what are you too poor for a 9k pan" deal.

[Anonymous No.11543759]

>>11543671
well if you’re a cast iron neckbeard a couple hundred might as well be a couple million

[Anonymous No.11543787]

>>11538734
>FOUR LEGS GOOD
>TWO LEGS BETTER!

[Anonymous No.11543813]

>used my cast iron once to cook a few steaks
>the entire thing was rusted the day after

what the fuck did I do wrong? Also it was a pain in the ass to clean all the burnt gunk off.

[Anonymous No.11543848]

>>11538906
>Similar to shaving with a straight razor. It's a process that was perfected 100 years ago - scrape blade across face.
I'm pretty sure people have been shaving and cooking for several thousand years
>There's definitely fags who fetishize it, but the alternative is paying $20 for a triple blade plastic piece of shit every other week
Nigger I pay $9/month for dollar shave club and it's the best 5 blade razors they have

[Anonymous No.11543857]

>>11543848
t. retard

[Anonymous No.11543870]

>>11543813
Should have just scraped the burnt stuff off with a metal spatula and wiped it out with a paper towel while it was still warm. If it was really impossible then you could have just boiled water in it and scrape while it simmers. Dump the water and wipe dry.

[Anonymous No.11543876]

>>11543848
see this >>11543857
£10 for 2 years worth of razors another £10 for a puck of soap that will last a year. dollar shave club is retarded

[Anonymous No.11543877]

>>11543870
Does a good seasoning prevent burnt residue? I just used the Lodge preseason.

[Anonymous No.11543932]

>>11543877
Yes and no. Using some oil in your pan will help it not stick as badly, but the whole point of using a cast iron on your steaks is getting that crispy sear and there will always be burnt bits as a result. What you should do while your steaks are resting is make a pan sauce. Its easy to do and there are a variety you can choose from. Basic steps are to reduce heat to just under medium. Add a slice or two of butter as needed or olive oil. Melt to desired doneness browned butter can definitely be good here this is also the spot where you can add onions or garlic if you want them. If you added aliums make sure they cooked down. Now sprinkle in a bit of flour and whisk vigorously with a fork the more flour the thicker your sauce all the way up to gravy consistency, this is a ROUX you can leave it pale or browned depending on how dark and rich you want your sauce to be. Now this is where the magic happens, you're going to DEGLAZE the pan with a liquid of your choice (wine, stock, milk/cream). Pour it in slowly while you stir, this will lift anything stuck to the pan off and incorporate it into your sauce (you want this) start with a small amount of liquid and add as needed. Especially with wine, you dont want it too wine-y. If you add too much liquid kick the heat up and steam some moisture off. Salt to taste. Wa la. When you pour your sauce out nothing will be stuck to the pan and you have a delicious sauce that will compliment your meal. I know it's a lot of writing but trust me it all happens very fast you'll want everything you need to do it out and ready on your counter because its easy to burn your roux fucking around with shit. Should take 10-15 minutes AT MOST.

[Anonymous No.11544402]

>>11538734
If it ain't broke dont fix it!

[Anonymous No.11544408]

>>11539429
A bad workman blames his tools

[Anonymous No.11544505]

>>11543932
Thanks. Will try this.

[Anonymous No.11544945]

>>11543857
>bought 500 feather blades for retardedly cheap (less than $50 for this and a safety razor total)
>one blade side per shave bc thicc hair
>down to my last 32
Should I consider the other two?

[Anonymous No.11545012]

>>11543857
WTF is that thing on the right? Baili?

[Anonymous No.11546042]

>>11538911
whats that horse vibrator in the middle, an immersion blender?

[Anonymous No.11546083]

>ctrl-F
>stainless steel
>no results found

you don't need this fancy schmancy bullshit people

[Anonymous No.11546097]

>>11538734
>Only have a non stick and stainless steel
I legitimately can't see what I can do in a cast iron that I can do in the pans I have.

[Anonymous No.11546122]

>>11539032
20 minutes extra per night to heat up and clean
yeah there's no value in it for me lad

[Anonymous No.11546152]

>>11539658
weeb nigger btfo

[Anonymous No.11546154]

>>11546097
it sears stuff better. Fried potatoes and steak come out great.

[Anonymous No.11546202]

>>11546154
>cooking steak on anything but a charcoal grill
shiggy diggy doo

[Anonymous No.11546206]

>>11546154
My stainless steel does a pretty damn good sear. If all I'm getting is a slight upgrade on my sear it doesn't really seem worth the investment.

[Anonymous No.11546270]

>>11546042
How are there even still people on /ck/ who can't recognize an Anova?

[Anonymous No.11546280]

>>11546270
To be fair, sous vide is a meme and I don't visit /ck/ that often because it's full of mouth breathing subhumans

[Anonymous No.11546291]

>>11546280
>t's full of mouth breathing subhumans
Yes, we've been getting a lot of crossboarders recently.

[Anonymous No.11546297]

>>11546291
>implying crossboarders wouldn't be an improvement
>even /pol/ocks

[Anonymous No.11546305]

>>11546297
>it's 4chan bro, lighten up!
>there's nothing wrong with wanting to turn every board into /b/!
Unironically kill yourself.

[Anonymous No.11546312]

>>11546305
This board is /b/ with a topic, crossboarders would inherently make it less /b/ like.

[Anonymous No.11546325]

>>11546312
I'm just going to assume whatever shithole you crawled out of is basically /trash/ tier, and you probably take that as a compliment.

[Anonymous No.11546352]

>>11538764
>easy to maintain
non-stick pans are way easier to clean

[Anonymous No.11548345]

Op is a gigantic hypnosissy faget.

[Anonymous No.11548423]

>>11538744
I don't know anything about cooking and will do whatever gay people tell me.

[Anonymous No.11548462]

>>11546202
Pan seared is better. I like to baste in butter and make a pan sauce. I bbq cheap steaks in the summer too but I don't think its as good
>>11546206
Its probably not worth the investment for you tbqh, but I can do everything your whole set does with one pan so if I were advising some one who's buying a new set from scratch CI would be my suggestion. Once someone is really getting advanced in cooking and they're after making certain emulsified sauces then its time for a copper or thin mm carbon steel. I wouldn't ever buy a stainless steel or teflon pan because I don't need that many pans. It doesn't save me anytime or allow me too cook any better and cast iron doubles as a perfect roasting pan. If you were building a tool box from scratch skipping the cast iron pan is like skipping the ratchet, I mean yeah I can buy lots of other tools that will allow me to on total replace the job of the ratchet, but there's no advantage to doing it that way.

[Anonymous No.11548627]

>>11538997
>cast iron
>spreading heat
Pic related, the thermal conducti ity of different materials...