/ck/ - Food & Cooking

[Anonymous No.11558642]

>hey you want some breakfast? here I'll whip up some eggs in the cast iron
>s-sorry I'm gonna have to season this
>w-wait sorry we have to wait 10 minutes for it to warm up
>HOKay here we go! eggs in!
>ouch, fuck, burnt myself on this handle, goddamn that's authentic
>woops, little too hot! hope you don't mind crispy eggs
>no no we don't use modern non-stick pans they really aren't authentic, pal
>alright here ya go! hold on one sec while I wash this
>uh-um it's sticking a bit, let me just boil some water in here for few minutes to loosen things up. Look, super easy!
>just gotta scrub this for a few minutes
>NO, DON'T. SOAP RUINS IT!
>hey, look good as new!
>let me just wipe up this water, you see if I leave water on it it will rust, super authentic and rustic
>woops, my kitchen towel is black now, I'll just throw out the towel
>sorry I can't eat yet, I need to season this right away
>k okay I'll be there one sec don't eat yet
>okay I just need to warm this up for a few minutes, you see I need the seasoning to polymerize to the pan, really authentic
>alright I'm ready!
>damn, these eggs are pretty cold, maybe I'll go higher heat next time

[Anonymous No.11558668]

>>11558642
whoanigga.bmp

[Anonymous No.11558671]

>>11558666

[Anonymous No.11558686]

>>11558642
you're wrong and that's all you're gonna get outta me you prankster

[Anonymous No.11558708]

>>11558686
not an argument

[Anonymous No.11558742]

Today I made a bunch of scrambled eggs in my cast iron. Heated it to medium, threw some butter in there, then the eggs. Was easy. I served the eggs, put my cast iron under the faucet for maybe 15 seconds while filling my drink, and then took my metal spatula and scraped the residual eggs off the pan. Took about 15 more seconds, if that. Then out the pan on a hot burner and ate my meal while my pan dried. If you're bad at things, why even do them?

[Anonymous No.11558756]

>>11558642
kek. nice
Stainless steel > Cast iron
Debate me

[Anonymous No.11558760]

>>11558742
that cope tho

[Anonymous No.11558762]

>>11558760
Not an arguement.

[Anonymous No.11558763]

>>11558762
fuck, gottem

[Anonymous No.11558876]

they're also too heavy to pick up

[Anonymous No.11559418]

>>11558876
>they're also too heavy to pick up

How embarrassing...

[Anonymous No.11559442]

>cooking something as finicky as eggs in cast iron
Wtf
>implying the pan has to be reseasoned every fucking time it's used
Lmao
>thinks he actually has to scrub the shit out of his pan to clean it
Med heat, kosher salt, and a brush or rag
>believing the le no soap meme
Retard lol

[Anonymous No.11559495]

>>11558756
nah

[Anonymous No.11559536]

>>11558642
>cooking only eggs in the cast iron when bacon and hash should be in there too
>seasoning the pan now, an hour long process that should have been done the day you bought it, decades ago
>warming up something that should already be hot due to you just now seasoning it
>burning yourself on something that you know is hot (assume everything in the kitchen is hot - rule anyone who's worked in one will tell you) as if cast iron pans are the only things that don't have insulated handles
>presumably didn't use butter or oil and just threw an egg onto an non-lubricated pan, something you don't even do with nonstick
>proceeding to wash out the seasoning
>wasting a precious kitchen towel on a job that could have been done with a single paper towel then complaining about it
>seasoning (hour long process) AGAIN, right now

On the bright side, your cast iron will survive your inevitable house burning down with you in it.

[Anonymous No.11559955]

>>11559536
>proceeding to wash out the seasoning
how else are you supposed to get the sticky shit out without scrubbing idiot

[Anonymous No.11559977]

>>11558876
More like "too perfect for bashing a disappointing hisband's head in," am I right, feminists?

[Anonymous No.11559984]

>>11558642
>NO, DON'T. SOAP RUINS IT!
This is unironically true though.

[Anonymous No.11560196]

>>11558642
yeah you right people do be treating their cast iron like that but they retarded that shit for the birds
The best part of using cast iron is that you can abuse it and not worry about completely ruin it. Gouge the burt eggs out with a metal spatula then scrub it with some soap and warm water. You don't even need to put it back on the stove to dry it out - just use a papertower to get the bulk of the water off. Optionally you can put a small coating of your oil of choice for storage.

[Anonymous No.11560199]

Why do people cook eggs in anything but a nonstick? its literally made for eggs

[Anonymous No.11560228]

>>11559955
YOU. DON'T. WASH. CAST. IRON.

[Anonymous No.11560230]

>>11559984
and? do you think he was joking about everything else?
>retarded anime posters

[Anonymous No.11560246]

>>11559536
Now this post is authentic and rustic.

[Anonymous No.11560255]

>not cooking in a glorious dutch oven master race

Let's see you make bread or braised beef stew in a cast iron. oh, and enjoy those acidic tomato dishes!

[Anonymous No.11560298]

whats the benefit of using a cast iron pan over a normal one? it looks like too much effort for the same result

[Anonymous No.11560306]

>>11560298
None, it's just autism

[Anonymous No.11561422]

>>11558642

cast iron is explicitly for frying purposes. you don't cook scrambled eggs on high heat, you pleb. 0/10

[Anonymous No.11561484]

>>11558742
Tfw I make eggs in my stoneline pan Nd there's no sticking at all so normally I just wipe it out. If it's extra greasy I put it in the dishwasher because I have normal cookware that isn't for autists. Had the pan about 2 years, it's a good quality one and it's still as good as the day I got it

[Anonymous No.11561489]

>>11559977
>feminist
>married
>abusing men
Pick the top and bottom only

[Anonymous No.11561490]

>>11561484
>stoneline pan
These memes end here

[Anonymous No.11561511]

>mfw basedboy millenial faggots can’t cook in the scrub filter tool

Color me shocked. Don’t forget your “She’s the boss” apron, queers.

[Anonymous No.11561545]

>>11558642
I love how insecure trolls who can't figure out a tool that's been in use hundreds of years are.

[Anonymous No.11561552]

Imagine being so bad at using a utensil you have to construct this ridiculous hyperbole to make yourself feel like you aren't a useless stain in the kitchen.

[Anonymous No.11561559]

>>11560255
Dutch ovens are cast iron you retarded brainlet

[Anonymous No.11561562]

>>11559536
Not to mention that if he really feels the need to move the handle around all the time, these exist: https://www.amazon.com/Lodge-Silicone-Hot-Handle-Holder/dp/B004QM8W5S

[Anonymous No.11561569]

"What do you mean I have cancer? How could this happen?" - nonstickfags

[Anonymous No.11561572]

>>11559955
Get it smoking hot as you run the sink at the hottest temp. Run it under the water, maybe scrub a little with a brush like Lodge sells just for the task. Dry on the stove and rub a few drops of oil in and let it smoke.

You can literally do this in less than a minute of actual work. It takes longer to clean stainless steel.

[Anonymous No.11561582]

>>11560196
>Not heating the oil in
Good way to get a sticky, rancid surface going.

[Anonymous No.11561585]

Why is it so hard to own more than one pan?
I have exactly 6 pans and they cover everything.
2 non-stick (small and large)
2 stainless (small and large)
2 cast-iron (small and large)

[Anonymous No.11561586]

>>11560255
>He buys the meme that tomato dishes are bad in cast iron
This meme stems from idiots storing stuff in the fridge with aluminum foil over top, which turns it into a primitive battery.

[Anonymous No.11561597]

>>11560255
Enamaled Dutch ovens are still cast iron

[Anonymous No.11561609]

>>11561585
>Why is it so hard to own more than one pan?
Because this is the internet, and there is no middle ground. It's binary.

[Anonymous No.11561611]

>>11561597
Plus those super expensive enameled cast iron skillets have serious problems with developing chasing (surface basically shatters) on the cooking surface if you try to use them the same way you can use uncoated cast iron.

[Anonymous No.11561786]

imagine your life when you're arguing over pans.

[Anonymous No.11561798]

>>11561611
Yeah, I would never use an enamaled skillet. My enamaled Dutch oven is my favorite piece of kitchen equipment, though.

[Anonymous No.11561806]

>>11561569
Do people still believe this momscience shit?

[Anonymous No.11561808]

>>11561798
Last thing I made in mine was a Japanese curry. Was great, especially over rice with some Kewpie mayo on top.

[Anonymous No.11561860]

>>11558756
Based and steelpilled

>>11561572
>It takes longer to clean stainless steel
It doesn't, and the stainless steel is actually clean when it's done.

People who use nonstick pans should just gas themselves tho.

[Anonymous No.11561896]

>>11561484
Stoneline's look pretty neat. How well do they sear foods? I don't love cooking eggs in my cast iron unless I'm doing over easy or something, but god damn I love cooking meats, vegetables and one pot meals in it.
>>11561609
I have no idea why people think it's one or the other. I love my cast iron but use a nonstick pan for anything acidic. It's like people who swear by using only youtube or only listening to vinyl.

[Anonymous No.11561909]

>>11561896
>use a nonstick pan for anything acidic
Hopefully you mean enamaled cast iron or stainless steel.

[Anonymous No.11561922]

>>11561909
desu I'm not sure. It was gifted to me and I know it's not a teflon pan. It looks like it's enameled but I can't say for sure. I really want a stainless steal one but keep forgetting. Maybe I'll get myself one for christmas.

[Anonymous No.11561927]

>>11561922
Post a pic.

[Anonymous No.11561935]

>>11561909
>Hopefully you mean enamaled cast iron or stainless steel.
What makes you say "hopefully"?

Acid will attack enamel or stainless more than it will attack Teflon.

[Anonymous No.11561937]

>>11561927
Pans at home and I'm at work. It looks kind of like this type though
https://www.walmart.com/ip/Tramontina-Style-12-Porcelain-Enamel-Earth-Tone-Non-Stick-Fry-Pan/21189243?u1=113056X1571642Xf7274e361da231a1246770978035b6f5&oid=223073.1&wmlspartner=tv2R4u9rImY&sourceid=24046001662202409068&affillinktype=10&veh=aff
which says it's enameled

[Anonymous No.11561938]

>>11558876

Found the rosti (another great cast iron dish, btw)

[Anonymous No.11561944]

>>11561860
>It doesn't, and the stainless steel is actually clean when it's done.
Do your CI right and it's not just clean, it's actually thermally sanitized.

[Anonymous No.11561955]

>>11561937
Good shit.
>>11561935
The acid won’t attack shit in the few hours at max it will be in contact with the pan. I make tomato sauce in both types of pan all the time with no issues.

[Anonymous No.11561968]

>>11561935
If I refuse to use teflon, and acidity attacks cast iron, enameled and stainless, which pan would be best for acidity?

[Anonymous No.11561973]

>>11561968
Enamaled or stainless. Or even cast iron. It’s an old wives tail and doesn’t matter.

[Anonymous No.11561985]

>>11561973
Well, there is a small truth in it.

That if you throw aluminum foil over it and just stick it in the fridge it'll basically act like a battery and corrode the foil. But only an idiot shoves their ci cookware in the fridge instead of using proper storage containers.

[Anonymous No.11561986]

>>11558876
False flag

[Anonymous No.11563133]

>>11561582
I never "heat the oil in" after cleaning and I've never experienced any rancid oil residue, even after months between uses. Use a tiny amount of oil, rub it into the cooking surface with a paper towel, then wipe out as much as you possibly can with a fresh paper towel.

[Anonymous No.11563627]

>No you cant use modern cleaning agents on this pan
>We clean it the old fashion way by inconveniently heating the residue left after cooking until its the surface of the sun

[Anonymous No.11563659]

To the admin of half chan of fb. Fuck you.

[Anonymous No.11564076]

>>11558642
that fucking pan costs something like 200 i've seen it before

[Anonymous No.11564961]

>>11559536
it sucks desu

[Anonymous No.11565329]

Am I missing something here? Got a pre-seasoned pan as a gift two months ago, and all I do to maintain it is gently wash it in warm water with mild soap, then dry it. My boomer dad is always genuinely excited to eat my food.

[Anonymous No.11565348]

You can use soap you worthless autists, just make sure it's not a detergent.

[Anonymous No.11565735]

>>11563133
I've got the pan super hot after drying it anyways, getting the oil polymerized in is a way better technique.

[Anonymous No.11565777]

I don't use cast iron but fuck am I tired of these constant shitposting threads about it.

[Anonymous No.11565833]

>>11565329
>Am I missing something here?

Yes. Trolls love to rile people up by exaggerating the care needed for cast iron. They derive pleasure from spreading bullshit.

[Anonymous No.11565837]

>>11565735
>>I've got the pan super hot after drying it anyways
It's totally unnecessary. If your pan is seasoned properly you don't need to wipe it with oil or dry it over heat.

>>getting the oil polymerized in is a way better technique
That's what seasoning is. You only have to do that once. You don't have to re-do it every time you wash the pan, that's just an insane waste of time.

[Anonymous No.11566057]

>>11565837
>Rubbing a bit of oil in as you have the pan hot from drying is a waste of time
OK buddy.

[Anonymous No.11566066]

>>11565833

I don't get the meme hate for cast iron. It's heavy as fuck & inconvenient to wash, but otherwise, it's the single pan I use for almost everything & it never sticks.

[Anonymous No.11566078]

>>11566057
Of course it's a waste of time. What is the justification for doing so? If your pan is properly seasoned it's totally unnecessary. Wouldn't it make more sense to season it correctly once, instead of having to do an unnecessary and counterproductive procedure every time you use your pan?

[Anonymous No.11566135]

>>11566078
>Takes no more real time or effort
>Reinforces the seasoning
Why be such a douche about how someone else cares for their gear when it works?

[Anonymous No.11566202]

Moderns cast iron surfaces are too porous. Compare a new cast iron with one 50+ years old. The old cast irons are smooth while the new ones have a rough surface. No it doesn't get more smooth over repeated use (maybe a little bit)

You gotta sand it down with a grinder so its smooth and then season the pan.

[Anonymous No.11566602]

>>11559984
It's unironically not true

[Anonymous No.11566633]

>>11566135
>Why be such a douche about how someone else cares for their gear when it works?

I'm sorry if I came across as a douche, that was not my intention. I have two goals:
1) be helpful, by pointing out that anon's process is wasteful
and
2) try and understand why people behave they way that they do.

[Anonymous No.11566704]

>>11566633
It's not really wasteful, though. It's a perfectly good and accepted way to care for your cast iron. Not every single task (especially when it comes to cooking) has to shave seconds off or be super efficient.